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Liang Yang
Observed name:
Liang YANG
Institution:
Moutai Institute
Observed institutions:
Jiangnan University,
Jimei University,
State Key Laboratory of Food Science and Technology,
Moutai Institute
ORCID:
0000-0002-2025-2067
Observed ORCID:
0000-0002-2025-2067
OpenAlex ID:
A5101701518
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
2020
·
Lulu Wang
, Shanshan Fan
, et al.
·
Journal of Agricultural and Food Chemistry
·
151
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
2021
·
Liang Yang
, Wenlai Fan
, et al.
·
LWT
·
112
The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu
2023
·
Liang Yang
, Chun Xian
, et al.
·
Food Research International
·
104
Metaproteomics insights into traditional fermented foods and beverages
2020
·
Liang Yang
, Wenlai Fan
, et al.
·
Comprehensive Reviews in Food Science and Food Safety
·
96
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
2023
·
Liang Yang
, Wenlai Fan
, et al.
·
Food Chemistry
·
94
Chameleon-like microbes promote microecological differentiation of Daqu
2022
·
Liang Yang
, Wenlai Fan
, et al.
·
Food Microbiology
·
61
Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu
2023
·
Liang Yang
, Renyuan Chen
, et al.
·
Food Chemistry
·
47
Effects of storage period and season on the microecological characteristics of Jiangxiangxing high-temperature Daqu
2024
·
Liang Yang
, Wenlai Fan
, et al.
·
Food Research International
·
40
PDF
The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu
2025
·
Liang Yang
, Shuijing Shi
, et al.
·
Food Bioscience
·
20
Effectively Improve the Astaxanthin Production by Combined Additives Regulating Different Metabolic Nodes in Phaffia rhodozyma
2022
·
Zhipeng Li
, Haoyi Yang
, et al.
·
Frontiers in Bioengineering and Biotechnology
·
18
PDF
Metabolomics of astaxanthin biosynthesis and corresponding regulation strategies in Phaffia rhodozyma
2023
·
Haoyi Yang
, Liang Yang
, et al.
·
Yeast
·
16
Community diversity and succession in fermented grains during the stacking fermentation of Chinese moutai-flavored liquor making
2021
·
Liang ZHAO
, Xinliang MO
, et al.
·
Food Science and Technology
·
15
PDF
Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
2025
·
Liang Yang
, Chun Xian
, et al.
·
Food Chemistry X
·
14
New strategies to study in depth the metabolic mechanism of astaxanthin biosynthesis in Phaffia rhodozyma
2024
·
Zhipeng Li
, Li You
, et al.
·
Critical Reviews in Biotechnology
·
12
Inactivation of Salmonella typhimurium SL1344 by Chlorogenic Acid and the Impairment of Cellular Integrity
2022
·
Liang Yang
, Chunlin Zhang
, et al.
·
Frontiers in Microbiology
·
12
PDF
Spatiotemporal heterogeneity of volatile substances and excavation of pickle like odor production microorganism during the pit fermentation of Jiang flavoured Baijiu
2025
·
Liang Yang
, Chunlin Zhang
, et al.
·
LWT
·
11
Transcriptomics analysis and fed-batch regulation of high astaxanthin-producing Phaffia rhodozyma/Xanthophyllomyces dendrorhous obtained through adaptive laboratory evolution
2023
·
Liang Yang
, Hao-Yi Yang
, et al.
·
Journal of Industrial Microbiology & Biotechnology
·
11
PDF
Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu
2023
·
Liang Yang
, Shuangran Zeng
, et al.
·
Frontiers in Microbiology
·
9
From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu)
2025
·
Dandan Song
, Xian Zhong
, et al.
·
Foods
·
7
PDF
Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages
2026
·
Dandan Song
, Liang Yang
, et al.
·
Foods
·
5
PDF
Toward Understanding the Alginate Catabolism in Microbulbifer sp. ALW1 by Proteomics Profiling
2022
·
Zhipeng Li
, Xiaoyi Huang
, et al.
·
Frontiers in Bioengineering and Biotechnology
·
4
PDF
Deciphering the mechanisms underlying regional heterogeneity of high-temperature Daqu through integrated electronic sensory, volatilome, and microbiome analysis
2026
·
Yu Mu
, Hong Zhang
, et al.
·
International Journal of Food Microbiology
·
3
Ecological Risks in Daqu Storage and Their Impact on Baijiu Flavor: Precision Process Strategies for Damage Mitigation While Preserving Aroma
2026
·
Dandan Song
, Chunlin Zhang
, et al.
·
Foods
·
3
[Effects of endophytic Paenibacillus polymyxa S-7 on photosynthesis, yield, and quality of sugar beet].
2009
·
Ying-wu Shi
, Kai Lou
, et al.
·
PubMed
·
2
Trends and mechanisms in Baijiu flavor: A bibliometric and multi-omics perspective
2026
·
Dandan Song
, Chunlin Zhang
, et al.
·
LWT
·
1
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Works count:
29
Citation count:
868
H-index:
13
I10-index:
17
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