Jian‐Gang Yang

Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

Chang Su, Kaizheng Zhang, Xinzhi Cao et al. · Food Research International · 2020 · 94 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +9

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

Kaizheng Zhang, Jian‐Gang Yang, Zongwei Qiao et al. · Food Chemistry · 2019 · 90 citations

Food Chemistry, Highland Areas, Botany +8

Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Jian‐Gang Yang, Xiao Dou, Pei‐Jie Han et al. · Journal of the American Society of Brewing Chemists · 2017 · 47 citations

Lactic acid bacteria in the brewing of traditional Daqu liquor

Qingsong Zhao, Jian‐Gang Yang, Kaizheng Zhang et al. · Journal of the Institute of Brewing · 2019 · 47 citations · Full text

Liquor Fermentation, Food Fermentation, In Vitro Fermentation +7

Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor

Hechuan Wu, Suyi Zhang, Yingying Ma et al. · Journal of the Institute of Brewing · 2017 · 40 citations · Full text

Xiaoqu Liquor, Fermentation Starter, Phylogenetic Analysis +17