Jian‐Gang Yang

977 total citations
26 papers, 781 citations indexed

About

Jian‐Gang Yang is a scholar working on Food Science, Biotechnology and Plant Science. According to data from OpenAlex, Jian‐Gang Yang has authored 26 papers receiving a total of 781 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 13 papers in Biotechnology and 6 papers in Plant Science. Recurrent topics in Jian‐Gang Yang's work include Fermentation and Sensory Analysis (16 papers), Microbial Metabolism and Applications (9 papers) and Food Quality and Safety Studies (8 papers). Jian‐Gang Yang is often cited by papers focused on Fermentation and Sensory Analysis (16 papers), Microbial Metabolism and Applications (9 papers) and Food Quality and Safety Studies (8 papers). Jian‐Gang Yang collaborates with scholars based in China and Japan. Jian‐Gang Yang's co-authors include Kaizheng Zhang, Wei Zou, Chang Su, Caihong Shen, Wei Yang, Mingyao Wang, Qingsong Zhao, Guangbin Ye, Yingying Ma and Suyi Zhang and has published in prestigious journals such as Food Chemistry, Frontiers in Microbiology and Food Research International.

In The Last Decade

Jian‐Gang Yang

24 papers receiving 768 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Jian‐Gang Yang China 12 571 222 188 186 104 26 781
Kaizheng Zhang China 14 523 0.9× 236 1.1× 215 1.1× 157 0.8× 101 1.0× 35 775
Yongjian Yu China 16 696 1.2× 317 1.4× 232 1.2× 177 1.0× 87 0.8× 39 912
Zongwei Qiao China 12 420 0.7× 179 0.8× 199 1.1× 137 0.7× 50 0.5× 26 610
Xiaoning Huang China 18 783 1.4× 346 1.6× 305 1.6× 301 1.6× 51 0.5× 28 1.0k
Susanne Procopio Germany 11 447 0.8× 86 0.4× 183 1.0× 52 0.3× 83 0.8× 16 674
Jian‐Yong Chua China 12 469 0.8× 80 0.4× 168 0.9× 65 0.3× 32 0.3× 24 581
Dong‐Man Kim South Korea 16 387 0.7× 106 0.5× 175 0.9× 156 0.8× 58 0.6× 103 927
Weng Chan Vong Singapore 8 301 0.5× 75 0.3× 150 0.8× 75 0.4× 75 0.7× 10 574
Mariska Lilly South Africa 7 521 0.9× 123 0.6× 353 1.9× 40 0.2× 118 1.1× 17 727
Ling Meng China 13 452 0.8× 36 0.2× 212 1.1× 89 0.5× 54 0.5× 24 788

Countries citing papers authored by Jian‐Gang Yang

Since Specialization
Citations

This map shows the geographic impact of Jian‐Gang Yang's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Jian‐Gang Yang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jian‐Gang Yang more than expected).

Fields of papers citing papers by Jian‐Gang Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jian‐Gang Yang. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Jian‐Gang Yang. The network helps show where Jian‐Gang Yang may publish in the future.

Co-authorship network of co-authors of Jian‐Gang Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Jian‐Gang Yang. A scholar is included among the top collaborators of Jian‐Gang Yang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Jian‐Gang Yang. Jian‐Gang Yang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Yang, Jian‐Gang, et al.. (2025). Dual transferable knowledge interaction for source-free domain adaptation. Information Processing & Management. 63(1). 104302–104302.
2.
Qin, Yan, Kaizheng Zhang, Jiabin Zhang, et al.. (2024). Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu. Food Research International. 197(Pt 1). 115180–115180. 4 indexed citations
3.
Yang, Wei, et al.. (2023). Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu. Journal of Food Science. 88(4). 1224–1236. 6 indexed citations
4.
Ni, Bing, et al.. (2022). Nitrogenous compounds and Chinese baijiu: a review. Journal of the Institute of Brewing. 128(1). 5–14. 20 indexed citations
5.
Yang, Wei, Wei Zou, Caihong Shen, & Jian‐Gang Yang. (2020). Basic flavor types and component characteristics of Chinese traditional liquors: A review. Journal of Food Science. 85(12). 4096–4107. 161 indexed citations
6.
Su, Chang, et al.. (2020). Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor. Food Research International. 137. 109425–109425. 73 indexed citations
7.
Zou, Wei, et al.. (2020). Advances and Applications of Clostridium Co-culture Systems in Biotechnology. Frontiers in Microbiology. 11. 560223–560223. 72 indexed citations
8.
Wang, Mingyao, Qingsong Zhao, Chang Su, & Jian‐Gang Yang. (2019). Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu. Journal of the American Society of Brewing Chemists. 77(3). 210–219. 24 indexed citations
9.
Zhang, Kaizheng, et al.. (2019). Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. Journal of Food Science. 84(9). 2373–2386. 43 indexed citations
10.
Zhang, Kaizheng, et al.. (2019). Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China. Food Chemistry. 293. 32–40. 68 indexed citations
11.
Zhang, Qi, et al.. (2017). Research Progress on the Aromatic Components of Fen-flavor Liquor (<em>Baijiu</em>). Advance Journal of Food Science and Technology. 13(5). 190–195. 3 indexed citations
12.
Yang, Jian‐Gang, et al.. (2016). Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection. Advance Journal of Food Science and Technology. 12(1). 1–7. 3 indexed citations
13.
Yang, Jian‐Gang, et al.. (2016). [Age-related coronary risk factors in Chinese patients with acute myocardial infarction].. PubMed. 96(40). 3251–3256. 8 indexed citations
14.
Dou, Xiao, et al.. (2016). Effects of mixed fermentation on their volatile features of Sichuan Xiaoqu liquor by HS-SPME/GC-MS. Advances in Applied Science Research. 7(4). 1 indexed citations
15.
Ma, Yingying, Qingbin Liu, Lingyun Wang, et al.. (2016). Study on the Aromatic Components of Green Plum Wine by HS-SPME-GC-MS. AgEcon Search (University of Minnesota, USA). 8(1). 67–71.
16.
Ma, Yingying, et al.. (2015). Study on the Improvement of Natto-production Process. Advance Journal of Food Science and Technology. 7(9). 704–708. 4 indexed citations
17.
Qiu, Lin, et al.. (2015). Optimization of Process Conditions of Monascus Seed Koji by Orthogonal Test Design. Advance Journal of Food Science and Technology. 7(4). 250–254. 1 indexed citations
18.
Yang, Jian‐Gang & Takeo UCHIYAMA. (2000). Dehydrodimers of Caffeic Acid in the Cell Walls of Suspension-CulturedMentha. Bioscience Biotechnology and Biochemistry. 64(4). 862–864. 6 indexed citations
19.
Yang, Jian‐Gang & Takeo UCHIYAMA. (2000). Hydroxycinnamic Acids and Their Dimers Involved in the Cessation of Cell Elongation inMenthaSuspension Culture. Bioscience Biotechnology and Biochemistry. 64(8). 1572–1579. 8 indexed citations
20.
Yang, Jian‐Gang, et al.. (1999). Responses ofMenthaSuspension-Cultured Cells to 2,4-Dichlorophenoxyacetic Acid and Accumulation of Esterified Phenolic Acids in Their Cell Walls. Bioscience Biotechnology and Biochemistry. 63(9). 1522–1527. 6 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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