Jiangang Yang - Search Results

Year	Number of Results
2003	2
2004	3
2006	2
2008	1
2009	3
2010	1
2011	3
2012	1
2013	5
2014	6
2015	7
2016	4
2017	2
2018	6
2019	8
2020	9
2021	5
2022	7
2023	10
2024	5

1

Cell-free chemoenzymatic starch synthesis from carbon dioxide.

Cai T, Sun H, Qiao J, Zhu L, Zhang F, Zhang J, Tang Z, Wei X, Yang J, Yuan Q, Wang W, Yang X, Chu H, Wang Q, You C, Ma H, Sun Y, Li Y, Li C, Jiang H, Wang Q, Ma Y. Cai T, et al. Among authors: yang j. Science. 2021 Sep 24;373(6562):1523-1527. doi: 10.1126/science.abh4049. Epub 2021 Sep 23. Science. 2021. PMID: 34554807

2

[Low carbon biomanufacturing for future food].

Li D, Tong S, Zeng Y, Yang J, Qi X, Wang Q, Sun Y. Li D, et al. Among authors: yang j. Sheng Wu Gong Cheng Xue Bao. 2022 Nov 25;38(11):4311-4328. doi: 10.13345/j.cjb.220585. Sheng Wu Gong Cheng Xue Bao. 2022. PMID: 37699691 Review. Chinese.

3

Advances and Applications of Clostridium Co-culture Systems in Biotechnology.

Du Y, Zou W, Zhang K, Ye G, Yang J. Du Y, et al. Among authors: yang j. Front Microbiol. 2020 Nov 16;11:560223. doi: 10.3389/fmicb.2020.560223. eCollection 2020. Front Microbiol. 2020. PMID: 33312166 Free PMC article. Review.

4

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites.

Zhang K, Li Q, Wu W, Yang J, Zou W. Zhang K, et al. Among authors: yang j. J Food Sci. 2019 Sep;84(9):2373-2386. doi: 10.1111/1750-3841.14768. Epub 2019 Aug 26. J Food Sci. 2019. PMID: 31449338 Review.

5

Multi-enzyme systems and recombinant cells for synthesis of valuable saccharides: Advances and perspectives.

Yang J, Zhang T, Tian C, Zhu Y, Zeng Y, Men Y, Chen P, Sun Y, Ma Y. Yang J, et al. Biotechnol Adv. 2019 Nov 15;37(7):107406. doi: 10.1016/j.biotechadv.2019.06.005. Epub 2019 Jun 11. Biotechnol Adv. 2019. PMID: 31200016 Review.

6

Basic flavor types and component characteristics of Chinese traditional liquors: A review.

Wei Y, Zou W, Shen CH, Yang JG. Wei Y, et al. J Food Sci. 2020 Dec;85(12):4096-4107. doi: 10.1111/1750-3841.15536. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190291 Review.

7

Recent Advances in Surface Modifications of Elemental Two-Dimensional Materials: Structures, Properties, and Applications.

Chen J, Wang C, Li H, Xu X, Yang J, Huo Z, Wang L, Zhang W, Xiao X, Ma Y. Chen J, et al. Among authors: yang j. Molecules. 2022 Dec 26;28(1):200. doi: 10.3390/molecules28010200. Molecules. 2022. PMID: 36615394 Free PMC article. Review.

8

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.

Wang MY, Yang JG, Zhao QS, Zhang KZ, Su C. Wang MY, et al. J Food Sci. 2019 Jan;84(1):6-18. doi: 10.1111/1750-3841.14409. Epub 2018 Dec 12. J Food Sci. 2019. PMID: 30548499 Review.

9

De novo artificial synthesis of hexoses from carbon dioxide.

Yang J, Song W, Cai T, Wang Y, Zhang X, Wang W, Chen P, Zeng Y, Li C, Sun Y, Ma Y. Yang J, et al. Sci Bull (Beijing). 2023 Oct 30;68(20):2370-2381. doi: 10.1016/j.scib.2023.08.023. Epub 2023 Aug 16. Sci Bull (Beijing). 2023. PMID: 37604722

10

Glycosyltransferase engineering and multi-glycosylation routes development facilitating synthesis of high-intensity sweetener mogrosides.

Li J, Mu S, Yang J, Liu C, Zhang Y, Chen P, Zeng Y, Zhu Y, Sun Y. Li J, et al. Among authors: yang j. iScience. 2022 Sep 27;25(10):105222. doi: 10.1016/j.isci.2022.105222. eCollection 2022 Oct 21. iScience. 2022. PMID: 36248741 Free PMC article.

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