| Malolactic fermentation in wine–beyond deacidification SQ Liu Journal of applied microbiology 92 (4), 589-601, 2002 | 416 | 2002 |
| Esters and their biosynthesis in fermented dairy products: a review SQ Liu, R Holland, VL Crow International Dairy Journal 14 (11), 923-945, 2004 | 406 | 2004 |
| Fermented foods in a global age: East meets West JP Tamang, PD Cotter, A Endo, NS Han, R Kort, SQ Liu, B Mayo, ... Comprehensive Reviews in Food Science and Food Safety 19 (1), 184-217, 2020 | 401 | 2020 |
| An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications SQ Liu, GJ Pilone International journal of food science & technology 35 (1), 49-61, 2000 | 401 | 2000 |
| Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations SQ Liu International journal of food microbiology 83 (2), 115-131, 2003 | 357 | 2003 |
| Coffee fermentation and flavor–An intricate and delicate relationship LW Lee, MW Cheong, P Curran, B Yu, SQ Liu Food chemistry 185, 182-191, 2015 | 336 | 2015 |
| Biovalorisation of okara (soybean residue) for food and nutrition WC Vong, SQ Liu Trends in Food Science & Technology 52, 139-147, 2016 | 238 | 2016 |
| Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification R Holland, SQ Liu, VL Crow, ML Delabre, M Lubbers, M Bennett, G Norris International Dairy Journal 15 (6-9), 711-718, 2005 | 212 | 2005 |
| 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 … M Ayyash, AK Al-Nuaimi, S Al-Mahadin, SQ Liu Food chemistry 239, 588-597, 2018 | 204 | 2018 |
| Volatile composition and antioxidant capacity of Arabica coffee MW Cheong, KH Tong, JJM Ong, SQ Liu, P Curran, B Yu Food Research International 51 (1), 388-396, 2013 | 198 | 2013 |
| Acetaldehyde metabolism by wine lactic acid bacteria JP Osborne, R Mira de Orduña, GJ Pilone, SQ Liu FEMS Microbiology Letters 191 (1), 51-55, 2000 | 186 | 2000 |
| The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19 AN Olaimat, I Aolymat, M Al-Holy, M Ayyash, M Abu Ghoush, ... npj Science of Food 4 (1), 17, 2020 | 174 | 2020 |
| Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic acid bacteria S Liu, GG Pritchard, MJ Hardman, GJ Pilone Applied and Environmental Microbiology 61 (1), 310-316, 1995 | 154 | 1995 |
| Soy whey: More than just wastewater from tofu and soy protein isolate industry JY Chua, SQ Liu Trends in Food Science & Technology 91, 24-32, 2019 | 152 | 2019 |
| A review: arginine metabolism in wine lactic acid bacteria and its practical significance SQ Liu, GJ Pilone Journal of Applied Microbiology 84 (3), 315-327, 1998 | 144 | 1998 |
| Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria R Mira de Orduña, SQ Liu, ML Patchett, GJ Pilone FEMS microbiology Letters 183 (1), 31-35, 2000 | 133 | 2000 |
| Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri SQ Liu, GG Pritchard, MJ Hardman, GJ Pilone American Journal of Enology and Viticulture 45 (2), 235-242, 1994 | 124 | 1994 |
| Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice MW Cheong, SQ Liu, W Zhou, P Curran, B Yu Food Chemistry 135 (4), 2505-2513, 2012 | 120 | 2012 |
| Growth and Arginine Metabolism of the Wine Lactic Acid Bacteria Lactobacillus buchneri andOenococcus oeni at Different pH Values and Arginine Concentrations R Mira de Orduña, ML Patchett, SQ Liu, GJ Pilone Applied and Environmental Microbiology 67 (4), 1657-1662, 2001 | 113 | 2001 |
| Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds Z Wu, L Song, S Feng, Y Liu, G He, Y Yioe, SQ Liu, D Huang Journal of agricultural and food chemistry 60 (35), 8606-8615, 2012 | 112 | 2012 |
