World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
10642
World Ranking
14486
National Ranking
53

Overview

Shao-Quan Liu is affiliated with the National University of Singapore in Singapore. Their research primarily spans the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology, with a significant focus on food science and molecular biology disciplines.

Their main contributions cover various subfields including:

  • Food Science
  • Molecular Biology
  • Nutrition and Dietetics
  • Plant Science
  • Animal Science and Zoology

Liu's work addresses several key research topics such as:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Microbial Metabolites in Food Biotechnology
  • Food Quality and Safety Studies
  • Tea Polyphenols and Effects

The scientist has published extensively in numerous academic journals, with frequent appearances in:

  • LWT
  • Food Bioscience
  • Food Chemistry
  • Food Research International
  • SSRN Electronic Journal

Recent publications include:

  • Fermented foods in a global age: East meets West, 2020, Comprehensive Reviews in Food Science and Food Safety
  • The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19, 2020, npj Science of Food
  • Invited review: Characterization of new probiotics from dairy and nondairy products-Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability, 2021, Journal of Dairy Science
  • Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues, 2022, Foods
  • Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments, 2022, Food Chemistry

Collaborations have involved several frequent co-authors, including:

  • Mutamed Ayyash
  • Yuyun Lu
  • Bin Yu
  • Aileen Pua
  • Benjamin Lassabliere

Best Publications

  • Fermented foods in a global age: East meets West

    Jyoti Prakash Tamang;Paul D. Cotter;Akihito Endo;Nam Soo Han

  • Esters and their biosynthesis in fermented dairy products: a review

    S.-Q. Liu;R. Holland;V.L. Crow

  • Malolactic fermentation in wine – beyond deacidification

    S.-Q. Liu

  • An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

    Shao-Quan Liu;Gordon J. Pilone

  • Coffee fermentation and flavor – An intricate and delicate relationship

    Liang Wei Lee;Mun Wai Cheong;Philip Curran;Bin Yu

  • Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

    S.-Q. Liu

  • Biovalorisation of okara (soybean residue) for food and nutrition

    Weng Chan Vong;Shao-Quan Liu

  • In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk.

    Mutamed Ayyash;Amna K. Al-Nuaimi;Suheir Al-Mahadin;Shao-Quan Liu

  • Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

    R. Holland;S.-Q. Liu;V.L. Crow;M.-L. Delabre

  • The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19.

    Amin N Olaimat;Iman Aolymat;Murad Al-Holy;Mutamed M Ayyash

  • Volatile composition and antioxidant capacity of Arabica coffee

    Mun Wai Cheong;Kau Hin Tong;Jeremy Jian Ming Ong;Shao Quan Liu

  • Acetaldehyde metabolism by wine lactic acid bacteria.

    J.P. Osborne;R. Mira de Orduña;G.J. Pilone;S.-Q. Liu

  • Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria.

    S.-Q. Liu;G. G. Pritchard;M. J. Hardman;G. J. Pilone

  • Soy whey: More than just wastewater from tofu and soy protein isolate industry

    Jian-Yong Chua;Shao-Quan Liu

  • A REVIEW : Arginine metabolism in wine lactic acid bacteria and its practical significance

    S.-Q. Liu;G.J. Pilone

  • In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

    Mutamed Ayyash;Shao-Quan Liu;Aysha Al Mheiri;Mouza Aldhaheri

  • Citrulline Production and Ethyl Carbamate (Urethane) Precursor Formation From Arginine Degradation by Wine Lactic Acid Bacteria Leuconostoc oenos and Lactobacillus buchneri

    S.-Q. Liu;G. G. Pritchard;M. J. Hardman;G. J. Pilone

  • Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria.

    R. Mira de Orduña;S.-Q. Liu;M.L. Patchett;G.J. Pilone

  • Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41.

    Mutamed Ayyash;Basim Abu-Jdayil;Amin Olaimat;Gennaro Esposito

  • Growth and arginine metabolism of the wine lactic acid bacteria Lactobacillus buchneri and Oenococcus oeni at different pH values and arginine concentrations.

    Ramón Mira de Orduña;Mark L. Patchett;Shao-Quan Liu;Gordon J. Pilone

Frequent Co-Authors

Bin Yu
Bin Yu Southeast University
Dejian Huang
Dejian Huang National University of Singapore
Weibiao Zhou
Weibiao Zhou National University of Singapore
Nagendra P. Shah
Nagendra P. Shah University of Hong Kong
Wenshui Xia
Wenshui Xia Jiangnan University
Paul D. Cotter
Paul D. Cotter University College Cork
Vasso Apostolopoulos
Vasso Apostolopoulos RMIT University
Baltasar Mayo
Baltasar Mayo Spanish National Research Council
Guangyuan He
Guangyuan He Huazhong University of Science and Technology
Sam Fong Yau Li
Sam Fong Yau Li National University of Singapore

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