Shuangping Liu
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Explore the profile of Shuangping Liu including associated specialties, affiliations and a list of published articles.
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105
Citations
1209
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Recent Articles
1.
Shan C, Lu Z, Li Z, Sheng H, Fan J, Qi Q, et al.
Cell Death Dis
. 2025 Feb;
16(1):133.
PMID: 40011439
No abstract available.
2.
Zhao Y, Xu L, An P, Zhou J, Zhu J, Liu S, et al.
BMC Pregnancy Childbirth
. 2025 Feb;
25(1):132.
PMID: 39934709
Background: Fetal growth restriction (FGR) is a major determinant of perinatal morbidity and mortality. Our study aimed to develop a prediction model for the risk of FGR developing adverse perinatal...
3.
Yao H, Liu S, Chang R, Liu T, Zhou Z, Mao J
Food Res Int
. 2025 Jan;
200():115470.
PMID: 39779081
To explore the mechanism of Virgibacillus proteases on hydrolysis of shrimp myofibrillar protein (SMP) and formation of volatile compounds, the fermented broth of Virgibacillus halodenitrificans was purified and the protease...
4.
Zhang R, Liu S, Liu T, Chang R, Liu G, Li M, et al.
Foods
. 2024 Dec;
13(23).
PMID: 39683003
brine is a special flavored food produced by the natural fermentation of lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to...
5.
Liu T, Nan M, Zhang S, Qin H, Zhao Z, Liu S, et al.
Food Chem X
. 2024 Dec;
24:101988.
PMID: 39670258
This study aimed to isolate and characterize (, a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining with highland barley. Firstly, the was...
6.
Ren D, Liu S, Qin H, Huang M, Bai X, Han X, et al.
Food Microbiol
. 2024 Oct;
125:104646.
PMID: 39448156
Strong-flavor Baijiu (SFB) production has relied on pit mud (PM) as a starter culture. The maturation time of natural PM (NPM) is about 30 years, so artificial PM (APM) with...
7.
Lin C, Lu P, Ma J, Kan T, Han X, Liu S, et al.
Foods
. 2024 Oct;
13(19).
PMID: 39410098
Melanin is a high value bioproduct generated through the fermentation of , playing a crucial role in various fields, including food, medicine, environmental protection, and materials science. However, its high...
8.
Lin C, Lu P, Ma J, Li Z, Han X, Ji Z, et al.
Foods
. 2024 Sep;
13(17).
PMID: 39272461
is a key microorganism in the fermentation of traditional fermented foods, capable of producing saccharifying and liquefying enzymes at elevated temperatures. However, the specific mechanisms and regulatory pathways governing 's...
9.
Zhang S, Guo L, Tao R, Liu S
J Drug Target
. 2024 Sep;
33(1):42-59.
PMID: 39225187
In 2020, breast cancer surpassed lung cancer as the most common cancer in the world for the first time. Due to the resistance of some breast cancer cell lines to...
10.
Ren D, Liu S, Qin H, Huang M, Han X, Zhang S, et al.
Food Res Int
. 2024 Aug;
192:114770.
PMID: 39147493
Pit mud (PM) is fermenting agents in the strong-flavor baijiu (SFB) production. In this paper, the discrepancies in fermentation parameters, microbial community succession patterns and metabolic phenotypes were compared in...