Liang Yang

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

Lulu Wang, Shanshan Fan, Yan Yan et al. · Journal of Agricultural and Food Chemistry · 2020 · 134 citations

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

Liang Yang, Wenlai Fan, Yan Xu · LWT · 2021 · 91 citations

Different Type Daqus, Flavoromics, Food Analysis +17

The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu

Liang Yang, Chun Xian, Peng Li et al. · Food Research International · 2023 · 72 citations

Microbial Diversity, Maotai-flavor Baijiu, Food Fermentation +7

Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu

Liang Yang, Wenlai Fan, Yan Xu · Food Chemistry · 2023 · 65 citations

Biology, Natural Sciences, Molecular Biology +4

Chameleon-like microbes promote microecological differentiation of Daqu

Liang Yang, Wenlai Fan, Yan Xu · Food Microbiology · 2022 · 49 citations

Biology, Unicellular Organism, Chameleon-like Microbes +5