Guoliang Yan - Concepedia

Author

Guoliang Yan

Also Known As

G.-L. Yan, G.L. Yan, Guo-Liang Yan, Guo-liang YAN, Guo-liang Yan, Guoliang Yan, Guo‐Liang Yan, Guo‑Liang Yan, guoliang Yan

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Ministry of Agriculture and Rural Affairs Jiangnan University Beijing University of Chemical Technology

About

Guoliang Yan is an author at China Agricultural University specializing in engineering, microbiology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	14	544
2	Biochemistry	13	14	449
3	Medicine	12	13	493
4	Health Sciences	9	9	501
5	Natural Sciences	3	3	123

Guoliang Yan

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation P. Liu, Lu Lin, Chang‐Qing Duan, LWT Food FermentationWine TastingYeastSpontaneous FermentationAromatic Quality	2016	163
Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile Boqin Zhang, Yu Luan, Chang‐Qing Duan, Frontiers in Microbiology	2018	99
Engineering endogenous ABC transporter with improving ATP supply and membrane flexibility enhances the secretion of β-carotene in Saccharomyces cerevisiae Xiao Bu, J.-B. Lin, Jing Cheng, Biotechnology for Biofuels	2020	84
Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines Boqin Zhang, Chong Tang, Dongqing Yang, Food Chemistry Volatile CompoundsFood FermentationFlavoromicsIndigenous Non-saccharomyces YeastsYeast	2021	74
Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine Mingxia Zhang, Qiu‐Hong Pan, Guoliang Yan, Food Chemistry Food ChemistrySolvent ExtractionChemical EngineeringAlcoholic FermentationEngineering	2010	73
Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine Boqin Zhang, Jing-Yun Shen, Chang‐Qing Duan, Frontiers in Microbiology	2018	69
Enhancement of β-Carotene Production by Over-Expression of HMG-CoA Reductase Coupled with Addition of Ergosterol Biosynthesis Inhibitors in Recombinant Saccharomyces cerevisiae Guoliang Yan, Ke-rui Wen, Chang‐Qing Duan Current Microbiology BiosynthesisErgosterol Biosynthesis InhibitorsEngineeringBiochemistryCarotenoid	2011	63
Dual regulation of lipid droplet-triacylglycerol metabolism and ERG9 expression for improved β-carotene production in Saccharomyces cerevisiae Xiao Bu, J.-B. Lin, Chang‐Qing Duan, Microbial Cell Factories	2022	61
Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii Yu Luan, Boqin Zhang, Chang‐Qing Duan, LWT Food FermentationIn Vitro FermentationFlavoromicsAroma CompoundsBiotechnology	2018	57
Enhancement of microbial transglutaminase production by Streptoverticillium mobaraense: application of a two-stage agitation speed control strategy Guoliang Yan, Guocheng Du, Yin Li, Process Biochemistry BiomanufacturingBiosynthesisEngineeringBiotransformationBiochemical Engineering	2004	50

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