P. Curran

发表

Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

Shaoquan Liu, Bin Yu, Jingcan Sun, 2011 .

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee

Shaoquan Liu, Bin Yu, Liang Wei Lee, 2017 .

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.

Shaoquan Liu, Bin Yu, Liang Wei Lee, 2016, Food chemistry.

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee.

Shaoquan Liu, Bin Yu, Liang Wei Lee, 2016, Food chemistry.

Identification of Aroma-Active Compounds in Malaysian Pomelo (Citrus grandis (L.) Osbeck) Peel by Gas Chromatography-Olfactometry

Shaoquan Liu, Bin Yu, P. Curran, 2011 .

Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling

Weibiao Zhou, Bin Yu, P. Curran, 2009 .

Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel.

Weibiao Zhou, Shaoquan Liu, Z. Chong, 2012, Food chemistry.

Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.

S. Kasapis, M. J. Lear, P. Curran, 2009, Journal of agricultural and food chemistry.

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

Shaoquan Liu, B. Yu, P. Curran, 2016 .

Impact of two Williopsis yeast strains on the volatile composition of mango wine

Shaoquan Liu, Bin Yu, P. Curran, 2012 .

Effects of Pure and Mixed-Cultures of Saccharomyces cerevisiae and Williopsis saturnus on the Volatile Profiles of Grape Wine

Shaoquan Liu, Pin‐Rou Lee, Bin Yu, 2012 .

Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts.

Shaoquan Liu, Pin‐Rou Lee, Bin Yu, 2010 .

Impact of Pulp on the Chemical Profile of Mango Wine

Shaoquan Liu, B. Yu, P. Curran, 2016 .

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

Jeffrey R. Johnson, S. Kasapis, P. Curran, 2007 .

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus.

B. Yu, P. Curran, P.-R. Lee, 2010, Food microbiology.

Sugars, organic acids, and phenolic acids of exotic seasonable tropical fruits

Rou Tan, Shaoquan Liu, Pin‐Rou Lee, 2013 .

Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream

Shaoquan Liu, P. Curran, B. Yu, 2011 .

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.

Philip Curran, Bin Yu, Weibiao Zhou, 2012, Food chemistry.

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.

Shaoquan Liu, Jingcan Sun, P. Curran, 2012, Food chemistry.

Characterisation of volatile compounds in selected citrus fruits from Asia

P. Curran, P. Barlow, Jorry Dharmawan, 2006 .

Characterization of Volatile Compounds and Aroma Profiles of Malaysian Pomelo (Citrus grandis (L.) Osbeck) Blossom and Peel

Shaoquan Liu, P. Curran, M. Cheong, 2011 .

Coffee fermentation and flavor--An intricate and delicate relationship.

Philip Curran, Bin Yu, Shaoquan Liu, 2015, Food chemistry.

Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.

Weibiao Zhou, Shaoquan Liu, P. Curran, 2012, Food chemistry.

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Shaoquan Liu, B. Yu, P. Curran, 2016 .

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2012 .

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2012, Microbial biotechnology.

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.

Shaoquan Liu, P. Curran, Xiao Li, 2012, International journal of food microbiology.

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2011 .

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

Shaoquan Liu, P. Curran, T. Trinh, 2011 .

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2010 .

Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases

Shaoquan Liu, Jingcan Sun, P. Curran, 2013 .

Characterization of Volatile Compounds in Selected Citrus Fruits from Asia—Part II: Peel Oil

S. Kasapis, P. Curran, Jorry Dharmawan, 2008 .

Influence of Saccharomyces cerevisiae and Williopsis saturnus var. Mrakii on mango wine characteristics

B. Yu, P. Curran, X. Li, 2014 .

Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2012 .

Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

Shaoquan Liu, M. Toh, Pin‐Rou Lee, 2013 .

Mango wine aroma enhancement by pulp contact and β‐glucosidase

Shaoquan Liu, P. Curran, Xiao Li, 2013 .

Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

Shaoquan Liu, Pin‐Rou Lee, P. Curran, 2013 .

Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free system

Shaoquan Liu, Jingcan Sun, P. Curran, 2012 .

Biocatalytic Conversion of Coconut Oil to Natural Flavor Esters Optimized with Response Surface Methodology

Weibiao Zhou, Shaoquan Liu, Jingcan Sun, 2012 .

Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?

Shaoquan Liu, Jingcan Sun, P. Curran, 2013, Food chemistry.

Determination of Flavor Esters in Enzymatically Transformed Coconut Oil

Shaoquan Liu, Jingcan Sun, P. Curran, 2013 .

Pressurised liquid extraction of volatile compounds in coffee bean.

Shaoquan Liu, P. Curran, M. Cheong, 2013, Talanta.

Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization.

Weibiao Zhou, Shaoquan Liu, E. Kleine-Benne, 2013, Talanta.

Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus

Shaoquan Liu, B. Yu, P. Curran, 2016 .

Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems

Weibiao Zhou, P. Curran, M. Cheong, 2014, Molecules.

Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.

Weibiao Zhou, Bingxue Yu, P. Curran, 2012, Journal of food science.

Biotransformation of Volatiles in Fermented Osmanthus (Osmanthus fragrans) Flowers by Yeast

B. Yu, P. Curran, M. Cheong, 2017 .

Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?

Shaoquan Liu, Jingcan Sun, P. Curran, 2013, Food Chemistry.