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Shao‐Quan Liu

Department of Food Science and Technology

55H指数
330论文数
1.0W被引数
收录论文 229
发表时间
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Comparative evaluation of postbiotics and parabiotics derived from Lactiplantibacillus plantarum: functional properties and cytotoxicity比较植物乳杆菌来源的后生元与类后生元的评价：功能特性与细胞毒性
errFood Production Processing and Nutrition
IF5.7
err2026-08-07
err0
errOAAI
errAli Hosseini; Mehran Moradi; Hassan Malekinejad; Rahim Molaei; Shao-Quan Liu; Yuyun Lu
err分享
err收藏
Effects of heating defatted pea (Pisum sativum) slurry during alkaline extraction on flavor and functional properties of pea protein isolate加热脱脂豌豆（Pisum sativum）浆料在碱性提取过程中对豌豆蛋白分离物风味和功能性质的影响
errFuture Foods
IF8.2
err2026-07-20
err0
errOAAI
errYi Kai; Ziye Zhu; Yuyun Lu; Shao Quan Liu
err分享
err收藏
Enhancing the release of nutritional components from seaweed biomass through carbohydrase and protease treatments通过 carbohydrase 和 protease 处理促进海藻生物质中营养组分的释放
errApplied Food Research
IF6.2
err2026-06-20
err0
errOAAI
errChenhan Geng; Yue Zhou; Shao Quan Liu; Yuyun Lu
err分享
err收藏
Enhancing protein production and quality of Auxenochlorella protothecoides cultivated in side-stream hydrolysates via nitrogen supplementations and bioreactor scale-up通过氮补充和生物反应器放大增强在旁流水解液中培养的 Auxenochlorella protothecoides 的蛋白质产量和质量
errFuture Foods
IF8.2
err2026-06-09
err0
errOAAI
errShao-Quan Liu; Vivian Jing Han Hau; Mei Zhi Alcine Chan; Iris Haberkorn; Byron Perez; Alexander Mathys; Yunkit Ng
err分享
err收藏
Comparative biotransformation of pea whey into pea-based alcoholic beverages using commercial yeast strains of Saccharomyces cerevisiae利用商业酿酒酵母菌株将豌豆乳转化为豌豆基酒精饮料的比较生物转化
errFood Bioscience
IF5.9
err2026-04-08
err0
PREAI
errZiye Zhu; Yi Kai; Yuyun Lu; Shao Quan Liu
err分享
err收藏
Digestibility and metabolomic profiling of camel–chickpea yogurt: Impact on rheological and bioactive properties骆驼-鹰嘴豆酸奶的消化性和代谢组学分析：对流变特性和生物活性特性的影响
errApplied Food Research
IF6.2
err2026-04-03
err0
errOAAI
errAbdelmoneim H. Ali; Nahla H. Alblooshi; Basim Abu-Jdayil; Shao-Quan Liu; Afaf Kamal-Eldin; Mutamed Ayyash
err分享
err收藏
Gamma-irradiated Pseudomonas syringae parabiotics as novel biopreservatives: Effects on quality and freezing of ground beefγ射线照射的丁香假单胞菌伴生菌作为新型生物防腐剂：对牛肉糜质量和冷冻的影响
errFood Research International
IF8
err2026-03-08
err0
PREAI
errHoushmand Sharafi; Mehran Moradi; Mehdi Nikoo; Shao-Quan Liu
err分享
err收藏
Beneficial applications of Pseudomonas species and their derivatives for food preservation and freezing technologies: A review假单胞菌属及其衍生物在食品保藏和冷冻技术中的有益应用：综述
errFood Bioscience
IF5.9
err2026-03-03
err0
PREAI
errHoushmand Sharafi; Mehdi Nikoo; Shao-Quan Liu; Mehran Moradi
err分享
err收藏
β-casomorphin-7: a review of occurrence, identification, techno-functionality, and effects on human healthβ-酪啡肽-7：关于其存在、鉴定、技术功能性和对人类健康影响的综述
errnpj Science of Food
IF7.8
err2026-02-21
err0
errOAAI
errAbdelmoneim H. Ali; Mayssa Hachem; Zain Najjar; Shao-Quan Liu; Gafar Babatunde Bamigbade; Mutamed Ayyash
err分享
err收藏
Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in Foods靶向修饰膳食纤维以提高可溶性膳食纤维含量及其在食品中的应用
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-02-08
err0
PREAI
errShirong Wang; Jing Liu; Xuejiao Wang; Shao-Quan Liu; Yuyun Lu; Shujie Wang; Yuhong Guo; Xingwei Wang; Jianxin Cao
err分享
err收藏
Assessment of buffalo and bovine ghee authenticity using fatty acid profile analysis and FTIR spectroscopy利用脂肪酸谱分析和FTIR光谱法评估水牛和牛酥油的真实性
errnpj Science of Food
IF7.8
err2025-12-15
err0
errOAAI
errAbdelmoneim H. Ali; Abdelaziz Elbarbary; Shao Quan Liu; Mayssa Hachem; Jahirul Ahmed Mazumder; Fawzi Banat; Xingguo Wang; Mutamed Ayyash
err分享
err收藏
MicroRNAs from colostrum and mature cow milk: High-throughput sequencing and functional enrichment初乳和成熟牛乳中的MicroRNAs：高通量测序与功能富集
errFood Chemistry: Molecular Sciences
IF4.7
err2025-12-08
err0
errOAAI
errAbdelmoneim H. Ali; Zain Najjar; Shao-Quan Liu; Mutamed Ayyash
err分享
err收藏
Effects of pre-heating defatted soybean slurry on flavor and functionality of soy protein isolate预加热脱脂大豆浆料对大豆分离蛋白风味和功能性的影响
errFood Bioscience
IF5.9
err2025-11-22
err0
PREAI
errYi Kai; Yuyun Lu; Yi Liu; Shao Quan Liu
err分享
err收藏
Integrated transcriptomic and metabolomic analyses highlight the 2-phenylethanol impact on fermentation performance of Saccharomyces cerevisiae 31 from fermented sour fish整合转录组学和代谢组学分析突出了2-苯乙醇对发酵性酸鱼中酿酒酵母31发酵性能的影响
errInternational Journal of Food Microbiology
IF5.2
err2025-11-13
err0
PREAI
errPei Gao; Shuhan Yang; Qixing Jiang; Peipei Yu; Fang Yang; Xiaojing Zhang; Zhiqing Zhang; Shaoquan Liu; Wenshui Xia
err分享
err收藏
Zn2+ supplementation-mediated IZH4 enhances acid tolerance in Saccharomyces cerevisiae via membrane lipid remodeling: A multi-omics studyZn2+ supplementation介导的IZH4通过膜脂重塑增强酿酒酵母Saccharomyces cerevisiae的酸耐受性：一项多组学研究
errFood Chemistry: Molecular Sciences
IF4.7
err2025-11-04
err0
errOAAI
errTiantian Tian; Chao Yang; Jian-Lin Wu; Shaoquan Liu
err分享
err收藏
Development of a soy sauce-like condiment from soy sauce residue and soy whey using enzymatic hydrolysis and microbial fermentation利用酶解和微生物发酵从酱油渣和豆乳清中开发一种类似酱油的调味品
errFood Bioscience
IF5.9
err2025-10-29
err0
PREAI
errRebecca Yinglan Zhou; Xing Zhang; Jian-Yong Chua; Shao-Quan Liu
err分享
err收藏
Selenium nanoparticles stabilized by date pulp polysaccharides: Bioactivities, gut microbiota modulation and short chain fatty acids production由枣粉多糖稳定的硒纳米颗粒：生物活性、肠道菌群调节和短链脂肪酸产生
errInternational Journal of Biological Macromolecules
IF8.5
err2025-10-24
err0
PREAI
errGafar Babatunde Bamigbade; Athira Subhash; Hebah Jarusheh; Shao-Quan Liu; Giovanni Palmisano; Mutamed Ayyash
err分享
err收藏
Leveraging Neurospora crassa in Co-Culture Fermentations: Modulating the Taste, Aroma, and Enhancing Fatty Aroma Profiles in Fermented Soybean Products利用 Neurospora crassa 进行共培养发酵：调节发酵大豆制品的滋味、香气，并增强脂香型香气特征
errLWT
IF0
err2025-10-22
err0
errOAAI
errXin Hui Chin; Ryan Soh; Geraldine Chan; Pnelope Ng; Aaron Thong; Hosam Elhalis; Yoganathan Kanagasundaram; Yvonne Chow; Shao Quan Liu
err分享
err收藏
A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications发芽对辣木种子和芽苗的影响: 生理生化变化，生物活性化合物，健康益处和食品应用
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-09-27
err0
errOAAI
errYi Liu; Yi Kai; Dejian Huang; Shao Quan Liu; Yuyun Lu
err分享
err收藏
Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate硫补充强化热处理鸡肉胴体水解物中肉香化合物的形成
errJournal of Food Science
IF3.4
err2025-09-14
err0
PREAI
errXing Zhang; Sidi Ma; Shao-Quan Liu
err分享
err收藏

研究方向

暂无研究方向
合作学者
合作期刊
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Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
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李林 (Lin Li)
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Paul D. Cotter
H 指数: 113 · 论文数: 730
李华斌 封面图
李华斌 (Hua‐Bin Li)
H 指数: 97 · 论文数: 330
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