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Position: Home > Faculty & staff > Faculty-M.Sc Supervisor > Content     


Name:Ouyang Qin
Associate Professor
Address:Wenhua Building 403, School of Food & Biological Engineering, Jiangsu University

Phone:+86-137****8665
Fax:+86-0511-88780201
Email:oyqyf@163.com
Websites:/info/1076/3740.htm


Education

Ph.D., Jiangsu University, 2011-2014, Food Science and Engineering

M.S., Jiangsu University, 2009-2012, Food Science and Engineering

B.S., Jiangsu University, 2005-2009, Food Science and Engineering


Professional Experience

2014/07- 2017/05, Jiangsu University, China, Lecture

2017/05-Present, Jiangsu University, China, Associate Professor

2018/12-2019/12, USDA/ARS, Visiting Scholar


Scientific Research Field

Rapid, nondestructive & intelligent sensing food quality and safety

Internet of things perception & evaluation of early warning for food quality and safety

Social academic post and honor


Teaching Courses

For PhD students: Theoretical Basis for Food Nondestructive Detection Techniques

For MS students: Frontier development for Food Nondestructive Detection Techniques

For BS students: Nondestructive Detection Techniques for Food Quality, Food Sensory Evaluation


Published papers

1.Ouyang Qin, Yang Yongcun, Park Bosoon, Kang Rui, Wu Jizhong, Chen Quansheng, et al. A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha. Journal of Food Engineering, 2020, 272: 109782.

2.Ouyang Qin, Wang Li, Park Bosoon, Kang Rui, Wang Zhen, Chen Quansheng, et al. Assessment of matcha sensory quality using hyperspectral microscope imaging technology. LWT, 2020: 109254.

3.Ouyang Qin, Yang Yongcun, Wu Jizhong, Chen Quansheng, Guo Zhiming, Li Huanhuan. Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics. LWT, 2020, 118: 108768.

4.Ouyang Qin, Yang Yongcun, Wu Jizhong, Liu Zhengquan, Chen XiaoHong, Dong Chunwang, et al. Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms. Journal of Food Composition and Analysis, 2019, 75: 43-48.

5.Liu Yan, Ouyang Qin, Li Huanhuan, Chen Min, Zhan Zhengzhu, Chen Quansheng. Turn-On Fluoresence Sensor for Hg2+ in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles. Journal of Agricultural and Food Chemistry, 2018, 66(24): 6188-6195.

6.Liu Yan, Ouyang Qin, Li Huanhuan, Zhang Zhengzhu, Chen Quansheng. Development of an Inner Filter Effects-Based Upconversion Nanoparticles-Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion. Acs Applied Materials & Interfaces, 2017, 9(21): 18314-18321.

7.Ouyang Qin, Liu Yan, Chen Quansheng, Guo Zhiming, Zhao Jiewen, Li Huanhuan, et al. Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor. Food Control, 2017, 81: 156-163.

8.Ouyang Qin, Liu Yan, Chen Quansheng, Zhang Zhengzhu, Zhao Jiewen, Guo Zhiming, et al. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information. Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy, 2017, 180: 91-96.

9.Ouyang Qin, Chen Quansheng, Zhao Jiewen. Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools. Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy, 2016, 154: 42-46.

10.Ouyang Qin, Zhao Jiewen, Pan Wenxiu, Chen Quansheng. Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis. Food Chemistry, 2016, 190: 135-141.

11.Ouyang Qin, Zhao Jiewen, Chen Quansheng. Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm. Spectrochimica Acta Part a-Molecular and Biomolecular Spectroscopy, 2015, 151: 280-285.

12.Ouyang Qin, Zhao Jiewen, Chen Quansheng. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion. Analytica Chimica Acta, 2014, 841: 68-76.

13.Qi Shuai, Ouyang Qin, Chen Quansheng, Zhao Jiewen. Real-time monitoring of total polyphenols content in tea using a developed optical sensors system. Journal of Pharmaceutical and Biomedical Analysis, 2014, 97: 116-122.

14.Ouyang Qin, Zhao Jiewen, Chen Quansheng. Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis. Food Research International, 2013, 51(2): 633-640.

15.Ouyang Qin, Zhao Jiewen, Chen Quansheng, Lin Hao. Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array. Food Chemistry, 2013, 138(2-3): 1320-1324.

16.Ouyang Qin, Chen Quansheng, Zhao Jiewen, Lin Hao. Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine. Food and Bioprocess Technology, 2013, 6(9): 2486-2493.

17.Zhao Jiewen, Ouyang Qin, Chen Quansheng, Lin Hao. Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection. Food Science and Technology International, 2013, 19(4): 305-314.

18.Ouyang Qin, Zhao Jiewen, Chen Quansheng, Lin Hao, Sun Zongbao. Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools. Analytical Methods, 2012, 4(4): 940-946.

19.Ouyang Qin, Zhao JieWen, Chen QuanSheng, Lin Hao, Huang XingYi. Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network. Journal of Food Science, 2011, 76(9): S523-S527.

20.Zhao Jiewen, Ouyang Qin, Chen Quansheng, Wang Jianhei. Detection of Bruise on Pear by Hyperspectral Imaging Sensor with Different Classification Algorithms. Sensor Letters, 2010, 8(4): 570-576.


Main Scientific Research Projects

1.Natural Science Foundation of China (31801633), study on the mechanism of rapid and nondestructive testing matcha quality using hyperspectral microscope technology

2.National Key R&D Project of China (2017YFC1600801), Intelligent real-time monitoring and early warning technology for environmental impact factors of animal food spoilage

3.National Key R&D Project of China (2018YFD0700504), Research on evaluation technology on refined tea quality

4.Natural Science Foundation of Jiangsu Province (BK20190100), Study on rapid and nondestructive technologies of food quality and safety

5.Natural Science Foundation of Jiangsu Province (BK20150502), Research on bionic mechanism for intelligent evaluation of Chinese rice wine quality

6.China Postdoctoral Science Foundation (2016T90429), Research on mechanism for data fusion of visual, olfactory and taste sensing information in evaluation of Chinese rice wine quality

7.Open Fund of State Key Laboratory of Tea Plant Biology and Utilization (SKLTOF20160101), Study on sensors response mechanism and interactive perceptual information in the intelligent evaluation of tea quality

8.Advanced Talents Science Foundation of Jiangsu University (15JDG064), Research on intelligent evaluation of Chinese rice wine quality


Patents

Authorized 20 CN patents.


Scientific Research Achievements and Awards



Number of postgraduates under supervision

2


Number of supervised masters and Ph.D.

0


Number of supervised undergraduates

15


The above information updated

May.8, 2020



 


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