Fan Yang - Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd

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论文共 116 篇作者统计合作学者相似作者

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Deciphering the Acidophilia and Acid Resistance in Acetilactobacillus Jinshanensis Dominating Baijiu Fermentation Through Multi-Omics Analysis

Liangqiang Chen,Huizhen Zheng, Keqi Cheng,Chao Li,Xing Qin, Guozheng Wang,Fan Yang,Hai Du,Li Wang,Yan Xu

FOOD MICROBIOLOGY (2025)

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Allosteric Mechanism of Synergistic Effect in Α- and Β-Amylase Mixtures

Xinfei Wei,Wanqiu Huang, Ying Han,Liangqiang Chen,Yanlin Wang,Shaoning Yu,Fan Yang

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2024)

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A Telomere-to-telomere Genome Assembly of Hongyingzi, a Sorghum Cultivar Used for Chinese Baijiu Production

Yanqing Ding, Yilin Wang,Jianxia Xu, Feng Jiang, Wenzhen Li,Qiaoling Zhang, Longping Yang, Zhenyu Zhao,Bin Cheng,Ning Cao,Xu Gao,Xin Zhang,Guihua Zou,Fan Yang,Liyi Zhang

CROP JOURNALno. 2 (2024): 635-640

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Genetic Characteristics of Novel IncpSE5381-aadB Plasmids, Integrative and Mobilizable Elements, and Integrative and Conjugative Elements in Pseudomonas Aeruginosa

Jiaqi He,Xiuhui Lu, Chenchen Yuan,Yali Zheng,Fangzhou Chen, Jing Luo, Kejiao Ma,Fan Yang,Peng Wang,Dongsheng Zhou,Li Wang,Zhe Yin

INFECTION AND DRUG RESISTANCE (2024): 2053-2068

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Phenolic Metabolites Changes During Baijiu Fermentation Through Non-Targeted Metabonomic

Derang Ni,Shuifang Mao,Yubo Yang,Jinhu Tian,Chao Chen,Huabin Tu,Xingqian Ye,Fan Yang

FOOD CHEMISTRY-X (2024)

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Structural and Physicochemical Characteristics of Starches from Sorghum Varieties with Varying Amylose Content

Longping Yang, Lei Li,Feng Jiang,Qiaoling Zhang,Fan Yang, Yilin Wang, Zhenyu Zhao, Qingfan Ren, Li Wang

FOOD SCIENCE & NUTRITIONno. 10 (2024): 7989-7999

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Molecular-level Insights into the Brewing-Dependent Chemical Diversity, Properties, and Formation Mechanism of Moutai Base Baijiu Using Fourier Transform Ion Cyclotron Resonance Mass Spectrometry

Yuhan Cao,Yubo Yang, Bohan Zhang,Fanhao Song,Lizhang Yang,Hong Chang,Fan Yang,Xiaoli Zhao,Huabin Tu,Li Wang,Fengchang Wu

FOOD CHEMISTRY (2024)

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Integration of Multienzyme Co-Immobilization and Biomimetic Catalysis in Magnetic Metal–organic Framework Nanoflowers for Α-Amylase Detection in Fermentation Samples

Liangqiang Chen,Mengdi Hao,Wanqiu Huang,Shaoning Yu,Hao Shen,Fan Yang,Li Wang,Huabin Tu

FOOD CHEMISTRY (2024)

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Detection Limit of FT-IR-based Bacterial Typing Based on Optimized Sample Preparation and Typing Model

Hao Shen,Jinghang Xie,Wenjing Gao,Li Wang,Liangqiang Chen, Heng Qian,Shaoning Yu,Bin Feng,Fan Yang

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2024)

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Unraveling Shengmuxiang in Jiang-flavor Base Baijiu Using a Combination of Metabolomics and Sensomics Strategy

Yang Xu,Lizhang Yang,Yubo Yang,Fan Yang

Food Chemistry X（2024）

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