Jian-Gang Yang
ScholarGPS® ID: 54148161136545
Affiliation History
Discipline
Biomedical Engineering
Top Specialties
Mathematical Optimization | Process Engineering | Traditional Chinese Characters | Urea
Metrics Summary
Publication Count
31
Predicted Citations
505
Predicted h-index
12
Ranking
Publications and Citation History
Publications based on Top Specialties
Types of Publication
- Publications
- Books
- Patents
- NIH/NSF
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Nitrogenous compounds and Chinese baijiu: a review (journal article) Journal of the Institute of Brewing, volume 128, issue 1, pages 5-14 (2022). |
Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem (journal article) G3 Genes|Genomes|Genetics, volume 11, issue 11 (2021). |
Saccharomycopsis fibuligera in liquor production: A review (journal article) European Food Research and Technology, volume 247, issue 7, pages 1569-1577 (2021). |
Analysis of the core genome and pangenome of Clostridium butyricum (journal article) Genome, volume 64, issue 1, pages 51-61 (2021). |
Frontiers in Microbiology, volume 11 (2020). |
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor (journal article) Food Research International, volume 137 (2020). |
Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars (journal article) Journal of the Institute of Brewing, volume 126, issue 1, pages 116-130 (2020). |
Lactic acid bacteria in the brewing of traditional Daqu liquor (journal article) Journal of the Institute of Brewing, volume 126, issue 1, pages 14-23 (2020). |
Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China (journal article) Food Chemistry, volume 293 (2019). |
Journal of Food Science, volume 84, issue 9, pages 2373-2386 (2019). |
Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu (journal article) Journal of the American Society of Brewing Chemists, volume 77, issue 3, pages 210-219 (2019). |
Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou- flavour liquor using second-generation sequencing technology (journal article) Journal of the Institute of Brewing, volume 124, issue 4, pages 498-507 (2018). |
Research Progress on the Aromatic Components of Fen-flavor Liquor (<em>Baijiu</em>) (journal article) Advance Journal of Food Science and Technology, volume 13, issue 5, pages 190-195 (2017). |
Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor (journal article) Journal of the American Society of Brewing Chemists, volume 75, issue 2, pages 136-144 (2017). |
Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor (journal article) Journal of the Institute of Brewing, volume 123, issue 1, pages 113-120 (2017). |
Advance Journal of Food Science and Technology, volume 12, issue 4, pages 168-175 (2016). |
Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection (journal article) Advance Journal of Food Science and Technology, volume 12, issue 1, pages 1-7 (2016). |
International Journal of Food Processing Technology, volume 3, issue 2 (2016). |
Study on the Conversion of Fullerenes to Fullerol Which May Be Used in Food Additives (journal article) Advance Journal of Food Science and Technology, volume 11, issue 3, pages 212-219 (2016). |
Potential hepatoprotective effects of fullerenol nanoparticles on alcohol-induced oxidative stress by ROS (journal article) RSC Advances, volume 6, issue 37, pages 31122-31130 (2016). |