食品安全风险评价，谷物化学和焙烤加工技术, 挤压技术, 冰激凌，牛奶及奶制品研究和新产品开发，食品干燥技术，食品结构和感官评定, 功能性食品研究, 食品物性学.

1. Liu, S., Puri, V.M. 2007. FEM model for moisture content distributions during ripening of Camembert cheese. International Journal of Food Engineering, Vol. 3. Iss. 2. Article 5.

2. Liu, S., Puri, V.M. 2007. Dynamic growth models for L. monocytogenes During Ripening of Camembert Cheese. LWT-Food Science and Technoloty, 41. 511-520
3. Liu, S., Puri, V.M. 2007. An IDG-FEM for Listeria monocytogenes survival and growth in Camembert cheese. International Journal of Food Engineering, Vol. 3. Iss. 2. Article 2.
4.Liu, S., Puri, V.M., and Demirci, A. 2007. Fate of Listeria monocytogenes During Manufacture and Ripening of Camembert Cheese. Journal of Food Safety, 27: 43-55.
5. Liu, S., Puri, V.M. 2007. Spatial moisture content distributions during ripening of Camembert cheese. Transactions of the ASABE, 50(2), 2007.

6. Liu, S., Puri, V.M. 2005. Measurement of pH during ripening of Camembert cheese. Transactions of the ASABE. 48(1) 279-285.