Shao‐Quan Liu

10.3k total citations · 1 hit paper
280 papers, 7.9k citations indexed

About

Shao‐Quan Liu is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Shao‐Quan Liu has authored 280 papers receiving a total of 7.9k indexed citations (citations by other indexed papers that have themselves been cited), including 206 papers in Food Science, 99 papers in Molecular Biology and 65 papers in Plant Science. Recurrent topics in Shao‐Quan Liu's work include Fermentation and Sensory Analysis (96 papers), Probiotics and Fermented Foods (74 papers) and Phytochemicals and Antioxidant Activities (42 papers). Shao‐Quan Liu is often cited by papers focused on Fermentation and Sensory Analysis (96 papers), Probiotics and Fermented Foods (74 papers) and Phytochemicals and Antioxidant Activities (42 papers). Shao‐Quan Liu collaborates with scholars based in Singapore, China and United Arab Emirates. Shao‐Quan Liu's co-authors include Bin Yu, Weng Chan Vong, Yuyun Lu, Philip Curran, Jian‐Yong Chua, Mutamed Ayyash, Jingcan Sun, Gordon J. Pilone, Mun Wai Cheong and Benjamin Lassabliere and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Applied and Environmental Microbiology.

In The Last Decade

Shao‐Quan Liu

268 papers receiving 7.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Fermented foods in a global age: East meets West

2020 403 citations Shao‐Quan Liu et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Shao‐Quan Liu Singapore	47	5.2k	2.5k	1.9k	1.8k	988	280	7.9k
Lianzhong Ai China	52	4.6k 0.9×	3.1k 1.2×	2.1k 1.1×	2.1k 1.2×	582 0.6×	284	8.1k
Rosane Freitas Schwan Brazil	59	7.2k 1.4×	2.5k 1.0×	2.5k 1.3×	2.1k 1.2×	2.8k 2.8×	296	11.1k
M. Victoria Moreno‐Arribas Spain	58	6.2k 1.2×	4.1k 1.6×	2.6k 1.3×	1.7k 0.9×	413 0.4×	223	10.4k
Mingyong Xie China	48	2.9k 0.6×	2.4k 1.0×	1.9k 1.0×	1.3k 0.8×	609 0.6×	174	6.8k
Rosario Múñoz Spain	50	3.1k 0.6×	3.8k 1.5×	1.1k 0.6×	1.3k 0.7×	546 0.6×	177	7.7k
Baodong Zheng China	52	5.0k 1.0×	1.5k 0.6×	1.8k 0.9×	4.1k 2.3×	553 0.6×	274	8.9k
Begoña Bartolomé Spain	62	5.7k 1.1×	4.6k 1.8×	3.2k 1.6×	2.4k 1.4×	685 0.7×	211	13.4k
Maria Cristina Nicoli Italy	45	3.9k 0.8×	749 0.3×	1.8k 0.9×	1.1k 0.6×	557 0.6×	149	7.3k
Baoru Yang Finland	58	3.4k 0.7×	2.3k 0.9×	3.2k 1.6×	2.0k 1.1×	465 0.5×	290	9.9k
B. Dave Oomah Canada	44	4.0k 0.8×	1.8k 0.7×	4.0k 2.1×	2.3k 1.3×	632 0.6×	126	10.3k

Countries citing papers authored by Shao‐Quan Liu

Since Specialization

Citations

This map shows the geographic impact of Shao‐Quan Liu's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Shao‐Quan Liu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shao‐Quan Liu more than expected).

Fields of papers citing papers by Shao‐Quan Liu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Shao‐Quan Liu. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Shao‐Quan Liu. The network helps show where Shao‐Quan Liu may publish in the future.

Co-authorship network of co-authors of Shao‐Quan Liu

This figure shows the co-authorship network connecting the top 25 collaborators of Shao‐Quan Liu. A scholar is included among the top collaborators of Shao‐Quan Liu based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Shao‐Quan Liu. Shao‐Quan Liu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Liu, Cikun, Zongjin Li, Yanwei Liu, et al.. (2025). Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions. LWT. 231. 118390–118390.

Liu, Shao‐Quan, et al.. (2024). Synbiotics: Effects of prebiotics on the growth and viability of probiotics in food matrices. Bioactive Carbohydrates and Dietary Fibre. 32. 100462–100462. 10 indexed citations

Ali, Abdelmoneim H., Hale İnci Öztürk, Cemil Can Eylem, et al.. (2024). Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk. Food Chemistry. 460(Pt 3). 140760–140760. 1 indexed citations

Jiang, Qixing, Pei Gao, Xiaojing Zhang, et al.. (2024). The correlation between signalling 2-phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31. International Journal of Food Science & Technology. 59(10). 7403–7413. 2 indexed citations

Liu, Shao‐Quan, et al.. (2023). Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. Food Chemistry. 427. 136742–136742. 27 indexed citations

Lu, Yuyun, et al.. (2023). Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum. Food Research International. 167. 112733–112733. 13 indexed citations

Tarique, Mohammad, Abdelmoneim H. Ali, Jaleel Kizhakkayil, et al.. (2023). Investigating the biological activities and prebiotic potential of exopolysaccharides Produced by Lactobacillus delbrueckii and Lacticaseibacillus rhamnosus: Implications for gut microbiota modulation and rheological properties in fermented milk. Food Hydrocolloids for Health. 4. 100162–100162. 15 indexed citations

Chua, Jian‐Yong, et al.. (2023). Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey. Future Foods. 8. 100272–100272. 4 indexed citations

Albiss, Borhan, Anas A. Al‐Nabulsi, Tareq M. Osaili, et al.. (2023). Detection of Salmonella Enteritidis in Milk Using Conductometric Immunosensor Coated on Polyaniline/Zinc Oxide Nanocomposite. Foodborne Pathogens and Disease. 20(5). 177–185. 5 indexed citations

10.

Ali, Abdelmoneim H., Siqi Li, Shao‐Quan Liu, et al.. (2023). Invited review: Camel milk and gut health—Understanding digestibility and the effect on gut microbiota. Journal of Dairy Science. 107(5). 2573–2585. 12 indexed citations

11.

Lu, Yuyun, et al.. (2023). Transforming Spent Coffee Grounds’ Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages. Foods. 12(6). 1161–1161. 9 indexed citations

12.

Osaili, Tareq M., Anas A. Al‐Nabulsi, Reyad S. Obaid, et al.. (2022). In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. Journal of Fungi. 8(5). 544–544. 22 indexed citations

13.

Ee, Kim Huey, Jingcan Sun, Shao‐Quan Liu, et al.. (2021). Simultaneous fractionation of multiple classes of polyphenols from honeybush tea using solid‐phase extraction. International Journal of Food Science & Technology. 57(3). 1666–1678. 5 indexed citations

14.

Li, Xinzhi, et al.. (2021). Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components. International Journal of Food Science & Technology. 56(12). 6451–6462. 5 indexed citations

15.

Pua, Aileen, et al.. (2021). Combination of solid phase microextraction and low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry to meet the challenges of flavour analysis. Talanta. 235. 122793–122793. 8 indexed citations

16.

Li, Xinzhi, et al.. (2020). Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate. International Journal of Food Science & Technology. 56(1). 429–440. 22 indexed citations

17.

Chua, Jian‐Yong, et al.. (2020). Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii. International Journal of Food Microbiology. 333. 108802–108802. 8 indexed citations

18.

Olaimat, Amin N., Iman Aolymat, Murad Al‐Holy, et al.. (2020). The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19. npj Science of Food. 4(1). 17–17. 154 indexed citations

19.

Dai, Chen, et al.. (2019). Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae. LWT. 105. 224–232. 12 indexed citations

20.

Ayyash, Mutamed, et al.. (2018). Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations. LWT. 95. 295–302. 70 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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