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Qiang Yang

Jing Brand Co., Ltd

SCHOLARLY PAPERS

4

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133

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Comparing the Pharmacological Effects of the Prepared Folium of Epimedium brevicornu Maxim. and Epimedium sagittatum Maxim. on Kidney-Yang Deficiency Syndrome and Liver Injury Complications

Number of pages: 40 Posted: 03 Jan 2024
Xinyu Zheng, Senjie Li, Kai Wang, Zhe Wang, Juntao Li, Qiang Yang, Yue Wu, Qunli Chen, Yimin Dou, Shen Yao, Jian Xu and Xiangwei Zheng
Shanghai University of Traditional Chinese Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai University of Traditional Chinese Medicine, Jing Brand Co., Ltd, Shanghai University of Traditional Chinese Medicine, Jing Brand Co., Ltd, Jing Brand Co., Ltd, Shanghai University of Medicine and Health Sciences, Shanghai Jiangning Social Hospital, Sanlin Health Centre of Pudong New District, Jing Brand Co., Ltd and Shanghai University of Traditional Chinese Medicine
Downloads 78 (837,727)

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processed folium of Epimedium brevicornu Maxim., processed folium of Epimedium sagittatum Maxim., kidney-Yang deficiency syndrome, liver inflammation, baohuoside I

2.

Rapid Identification of Colorant Compounds in Food Matrices by Hplc-Dad-Qtof-Ms Combined with Theoretical Calculation

Number of pages: 27 Posted: 20 Mar 2024
Jie Shi, Mingquan Huang, Qiang Yang, Yin Xu, Jihong Wu, Hongqin Liu, Jinglin Zhang, Fuping Zheng and Wei Dong
Beijing Technology and Business University, Beijing Technology and Business University, Jing Brand Co., Ltd, Hubei Minzu University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 47 (1,109,210)

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Colorant compounds, HPLC-DAD-Q/TOF-MS, 3D Optical spectra, MAWs, Theoretical calculation

3.

Microbial succession and flavor formation during eight-round mechanized stacking fermentation of Maotai-flavor Baijiu

Number of pages: 33 Posted: 30 Apr 2026
Shuyi Wan, Wenrui Huang, Zongjie Zhang, Xianjin Liu, Weiwei Dong, Youwei Chen, Lu Ke, Qiang Yang, Shenxi Chen, Yuanliang Hu and yu zhang
Hubei Normal University, Hubei Normal University, Hubei Normal University, Hubei Normal University, Hubei Normal University, Hubei Normal University, Hubei Normal University, Jing Brand Co., Ltd, affiliation not provided to SSRN, Hubei Normal University and Hubei Normal University
Downloads 5 (1,571,455)

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mechanized production, stacking fermentation (SF), Maotai-flavor Baijiu (MFB), flavor compounds, Microbial community

4.

N-(2-furanylmethylene)-3-methyl-1-butanamine as a Novel Color Compound in Soy Sauce Aroma-Type Baijiu

Number of pages: 34 Posted: 23 Feb 2026
Hao Huang, Wei Lin, Xiang Yi, Qiang Yang, Guoqiang Tong, Zhiping Hu, Yan Xu, Xiaowei Yu and Shuang Chen
Jiangnan University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jing Brand Co., Ltd, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 3 (1,579,934)

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Soy sauce aroma-type Baijiu, yellow compounds, color guide analysis, N-(2-furanylmethylene)-3-methyl-1-butylamine