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欧阳琴

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个人简介

姓名

欧阳琴

性别

出生日期

1987年3月

职称

教授、博导

电话

——

传真

——

Email

oyqyf@ujs.edu.cn; oyqyf@163.com

详细介绍

【学术简介】

学习经历:

2011年9月-2014年6月,足球外围最靠谱的平台,食品科学,博士学位

2009年9月-2012年6月,足球外围最靠谱的平台,农产品加工及贮藏工程,硕士学位

2005年9月-2009年6月,足球外围最靠谱的平台,食品科学与工程,学士学位

教学及研究经历

2021年7月-至今,足球外围最靠谱的平台,教授,博士生导师

2020年12月-2021年7月,足球外围最靠谱的平台,副教授,博士生导师

2018年12月-2019年12月,美国农业部农业研究院(USDA/ARS),访问学者

2017年5月-2020年12月,足球外围最靠谱的平台,副教授,硕士生导师

2014年12月-2018年12月,足球外围最靠谱的平台,农业工程,博士后

2014年7月-2017年5月,足球外围最靠谱的平台,讲师

学术社会兼职及荣誉:

美国农业生物工程师学会会员

2020年入选江苏省科技特派员

2020年入选镇江市“金山英才”现代农业领军人才

2020年入选足球外围最靠谱的平台“十佳青年教职工”

2019年获江苏省优秀青年基金

2018年入选江苏省“双创计划”科技副总

2018年入选足球外围最靠谱的平台“青年英才培育计划”优秀青年骨干教师培育人选

2018年获评足球外围最靠谱的平台优秀学业导师

【主讲课程】

博士研究:Theoretical Basis for Food Nondestructive Detection Techniques

(留学生),江苏省外国留学生英文授课省级精品课程

硕士研究生:食品无损检测基础,Frontierdevelopment for Food Nondestructive Detection Techniques(留学生)

本科生:食品无损检测技术(省级一流课程),食品感官分析,Food Sensory Evaluation(留学生)

【指导硕、博士生研究方向】

博士研究生:1.食品质量安全快速无损检测研究;2.食品质量安全物联感知与智能评价

硕士研究生:1.食品质量安全快速无损检测研究;2.食品质量安全物联感知与智能评价

【研究领域】

1.食品质量安全快速无损检测研究;2.食品质量安全物联感知与智能评价

【主要论著】

1.Qin Ouyang, Li Wang, Waqas Ahmad, Yongcun Yang, Quansheng Chen*. Upconversion Nanoprobes Based on a Horseradish Peroxidase-Regulated Dual-Mode Strategy for the Ultrasensitive Detection of Staphylococcus aureus in Meat.Journal of Agricultural and Food Chemistry, 2021, doi: 10.1021/acs.jafc.1c03625.

2.Muhammad Zareef, Muhammad Arslan, Md Mehedi Hassan, Muhammad Waqas, Shujat Ali, Huanhuan Li,Qin Ouyang*, Xiangyang Wu, Malik Muhammad Hashim, Quansheng Chen*. Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review.Trends in Food Science & Technology, 2021, doi:https://doi.org/10.1016/j.tifs.2021.08.012.

3.Qin Ouyang*, Li Wang, Waqas Ahmad, Yawen Rong, Huanhuan Li, Yuqian Hu, Quansheng Chen*.A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor.Food Chemistry. 2021, 349: 129157.

4.Qin Ouyang*, Li Wang, Bosoon Park*, Rui Kang, Quansheng Chen*.Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology.Food Chemistry. 2021, 350: 129141.

5.Afang Zhu, Tianhui Jiao, Shujat Ali, Yi Xu,Qin Ouyang*, Quansheng Chen*.SERS Sensors Based on Aptamer-Gated Mesoporous Silica Nanoparticles for Quantitative Detection of Staphylococcus aureus with Signal Molecular Release.Analytical Chemistry. 2021, 93(28): 9788-9796.

6.Yawen Rong, Md Mehedi Hassan,Qin Ouyang*, Quansheng Chen*.Lanthanide ion (Ln3+)-based upconversion sensor for quantification of food contaminants: A review.Comprehensive Reviews in Food Science and Food Safety. 2021, 20(4): 3531-3578.

7.Qin Ouyang*, Yongcun Yang, Shujat Ali, Li Wang, Huanhuan Li, Quansheng Chen*.Upconversion nanoparticles-based FRET system for sensitive detection of Staphylococcus aureus.Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2021, 255: 119734.

8.Afang Zhu, Shujat Ali, Yi Xu,Qin Ouyang*, Quansheng Chen*.A SERS aptasensor based on AuNPs functionalized PDMS film for selective and sensitive detection of Staphylococcus aureus.Biosensors and Bioelectronics. 2021, 172: 112806.

9.Muhammad Zareef, Muhammad Arslan, Md Mehedi Hassan, Shujat Ali,Qin Ouyang*, Huanhuan Li, Xiangyang Wu, Malik Muhammad Hashim, Sadaf Javaria, Quansheng Chen*.Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia).Food Chemistry. 2021, 359: 129928.

10.Yawen Rong, Shujat Ali,Qin Ouyang*, Li Wang, Bing Wang, Quansheng Chen*.A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition.Food Chemistry. 2021, 351: 129215.

11.Yawen Rong, Shujat Ali,Qin Ouyang*, Li Wang, Huanhuan Li, Quansheng Chen*.Development of a bimodal sensor based on upconversion nanoparticles and surface-enhanced Raman for the sensitive determination of dibutyl phthalate in food.Journal of Food Composition and Analysis. 2021, 100: 103929.

12.Yawen Rong, Huanhuan Li,Qin Ouyang*, Shujat Ali, Quansheng Chen*.Rapid and sensitive detection of diazinon in food based on the FRET between rare-earth doped upconversion nanoparticles and graphene oxide.Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020, 239: 118500.

13.Muhammad Zareef, Md Mehedi Hassan, Muhammad Arslan, Waqas Ahmad, Shujat Ali,Qin Ouyang*, Huanhuan Li, Xiangyang Wu, Quansheng Chen*.Rapid prediction of caffeine in tea based on surface-enhanced Raman spectroscopy coupled multivariate calibration.Microchemical Journal. 2020, 159: 105431.

14.Quansheng Chen*, Ren Sheng, Pingyue Wang,Qin Ouyang*, Ancheng Wang, Shujat Ali, Muhammad Zareef, Md Mehedi Hassan.Ultra-sensitive detection of malathion residues using FRET-based upconversion fluorescence sensor in food.Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2020, 241: 118654.

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

16.Qin Ouyang*, Li Wang, Bosoon Park*, Rui Kang, Zhen Wang, Quansheng Chen*, Zhiming Guo.Assessment of matcha sensory quality using hyperspectral microscope imaging technology.LWT - Food Science and Technology. 2020, 125: 109254.

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

18.Qin Ouyang, Li Wang, Muhammad Zareef, Quansheng Chen*, Zhiming Guo, Huanhuan Li.A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy.Microchemical Journal. 2020, 157: 105020.

19.Waqas Ahmad, Jingjing Wang, Linhong Wu, Jiaji Zhu, Peihuan He,Qin Ouyang*, Quansheng Chen*. Design of Physicochemical Factors for Regulating the Retention Mechanism of 4-Aminothiophenol in Surface-Enhanced Raman Scattering toward Nitrite Sensing.The Journal of Physical Chemistry C,2020,124(14), 7768-7776.

20.Peihuan He, Yi Wu, Jingjing Wang, Yi Ren, Waqas Ahmad, Rui Liu,Qin Ouyang*, Hui Jiang, Quansheng Chen*. Detection of mites Tyrophagus putrescentiae and Cheyletus eruditus in flour using hyperspectral imaging system coupled with chemometrics.Journal of Food Process Engineering,2020,43(6), e13386.

21.Qin Ouyang, Yongcun Yang, Jizhong Wu, Zhengquan Liu, XiaoHong Chen, Chunwang Dong, Quansheng Chen*, Zhengzu Zhang*, Zhiming Guo.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.

22.Yan Li,Qin Ouyang, Huanhuan Li, Min Chen, Zhengzhu Zhan, Quansheng Chen.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.

23.Yan Liu,Qin Ouyang, Huanhuan Li, Zhengzhu Zhang, Quansheng Chen*.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.

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

25.Qin Ouyang, Yan Liu, Quansheng Chen*, Zhengzhu Zhang*, Jiewen Zhao, Zhiming Guo, Hang Gu.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.

26.Qin Ouyang, Quansheng Chen*, Jiewen Zhao.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.

27.Qin Ouyang, Jiewen Zhao, Wenxiu Pan, Quansheng Chen*.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.

28.Qin Ouyang, Jiewen Zhao, Quansheng Chen*.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.

29.Qin Ouyang, Jiewen Zhao, Quansheng Chen*.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.

30.Shuai Qi,Qin Ouyang, Quansheng Chen*, Jiewen Zhao.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.

31.Qin Ouyang, Jiewen Zhao, Quansheng Chen*.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.

32.Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Hao Lin.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.

33.Qin Ouyang, Quansheng Chen*, Jiewen Zhao*, Hao Lin.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.

34.Jiewen Zhao,Qin Ouyang, Quansheng Chen*, Hao Lin.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.

35.Qin Ouyang, Jiewen Zhao, Quansheng Chen*, Hao Lin, Zongbao Sun.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.

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

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

【科研项目】

在研项目

1.国家自然科学基金面上项目(32172289),抹茶干燥过程品质的动态变化规律及多传感数字化描述研究,主持

2.国家自然科学基金青年基金(31801633),基于显微高光谱成像技术的抹茶品质快速无损检测机理研究,主持

3.国家重点研发计划子课题(2017YFC1600801),冷冻原料肉腐败变质智能化实时监测预警技术研究,主持

4.国家重点研发计划子课题(2018YFD0700504),精制茶品质评价技术研究,主持

5.江苏省优秀青年基金(BK20190100),食品质量安全快速无损检测研究,主持

6.国家自然科学基金(31772063),基于显微多模态光谱融合技术的食用油中AFB1快速免标记检测机理研究,主要参与人

结题项目

1.江苏省自然科学基金(BK20150502),黄酒勾兑过程中品质智能化评价的仿生机制研究,主持

2.中国博士后特别资助项目(2016T90429),视觉、嗅觉和味觉传感信息融合的黄酒品质评价机理研究,主持

3.中国博士后基金面上项目(2015M571698),黄酒勾兑过程品质的多仿生传感信息融合智能评价研究,主持

4.茶树生物学与资源利用国家重点实验室开放基金课题(SKLTOF20160101),茶叶智能评审中仿生传感机理和跨感知信息融合机制研究,主持

5.足球外围最靠谱的平台高级人才科研启动基金(15JDG064),黄酒勾兑过程品质智能化评价研究,主持

6.国家自然科学基金面上项目(31271875),基于跨感知仿生传感器融合的食品智能化感官检验研究,第二完成人

7.国家自然科学基金面上项目(31371770),基于多尺度显微高光谱成像技术的猪肉新鲜度无损检测研究,第二完成人

8.国家自然科学基金面上项目(30971685),名优茶品质智能审评中新传感技术及融合模型研究,主要完成人

9.江苏省重点研发计划项目(BE2017357),茶叶功能成分快速识别、评价及制备技术研发,第二完成人

10.江苏省自然科学基金(BK2009216),碧螺春品质仪器智能审评仿生人工感官审评研究,主要完成人

【科研成果及奖励】

科研获奖:

1.2015年江苏省优秀博士学位论文奖

2.2016年江苏省科学技术一等奖,4/10

3.2015年教育部自然科学二等奖,3/7

4.2015年中国轻工业联合会科技进步二等奖,4/8

5.2018年中国商业联合会科学技术二等奖,3/10

6.2019年中国轻工业联合会科技进步三等奖,4/7

7.2020年中国食品科学技术学会科技创新奖技术进步二等奖,1/10

教学获奖:

【所获专利】

1.授权发明专利:一种茶提取液中多酚含量的快速检测方法及装置,ZL201710377745.3

2.授权发明专利:一种基于银超晶体的黄曲霉毒素B1快速免标记检测方法,ZL201710568030.6

3.授权发明专利:一种基于纳米荧光显微高光谱成像技术的食源性微生物可视化分析方法,ZL201610292624.4

4.授权发明专利:一种基于融合光谱技术的食源性致病微生物检测方法,ZL201710006284.9

5.授权发明专利:一种速溶红茶适度发酵的控制方法和装置,ZL201410023988.3

6.授权发明专利:一种基于罗丹明衍生物的重金属离子多重检测传感器制备方法,ZL201710006289.1

7.授权发明专利:一种将夏秋茶浓缩液氧化成速溶红茶的智能溶氧方法及装置,L201510052747.6

8.授权发明专利:一种基于核酸适配体的痕量农药残留表面增强拉曼光谱检测方法,ZL201610440606.6

9.授权发明专利:一种基于金-磁纳米夹心式的表面增强拉曼农药检测方法,ZL201810803407.6

10.授权发明专利:一种茶叶加工关键节点的检测方法及装置,ZL201710752973.4

11.授权发明专利:一种基于上转换和罗丹明衍生物特异性体系的茶叶中汞离子检测方法,ZL201910491041.8

12.授权发明专利:一种红茶中茶黄素含量的快速检测方法及装置,ZL201810100545.8

13.授权发明专利:一种食品智能化液态发酵参数控制方法,ZL201910206720.6

14.授权发明专利:一种免清洗微型流通式光学液体池及流通光学检测方法,ZL201910167760.4

15.授权发明专利:显微多模态融合光谱检测系统,ZL201710082623.1

16.授权发明专利:茶叶智能化拼配方法与系统,ZL201610951192.3

17.授权发明专利:一种儿茶素-CuⅡ/聚乙烯吡咯烷酮复合纤维的制备方法,ZL201310743169.1

18.授权发明专利:一种霉变花生的光谱成像检测方法,ZL201510237046.X

19.授权发明专利:一种用于猪肉保鲜的纳米纤维材料,ZL201310746228.0

20.授权发明专利:一种基于对巯基苯胺修饰金纳米棒的食源性致病菌检测方法,ZL201710006290.4

21.授权发明专利:一种基于纳米荧光显微高光谱成像技术的多种食源性微生物同时检测方法,ZL201610292623.X

22.授权发明专利:一种基于气味光谱成像技术的轻微腐烂水果快速鉴别方法,ZL201510481027.1

23.授权发明专利:一种用于抗生素残留检测的MCNCs/PMAA磁控拉曼适配体传感器制备方法,ZL201710007605.7

24.授权发明专利:一种基于适配体的牛奶中四环素残留表面增强拉曼光谱检测方法,ZL201710006302.3

25.授权发明专利:一种基于Fe3O4@AuNPs和分子印迹的农药检测方法,ZL201810804164.8

26.授权发明专利:一种食品智能化仿生评价中的跨感知信息交互感应融合方法, ZL201310408989.5

27.授权发明专利:一种荧光显微高光谱成像系统,ZL201310300269.7

28.授权发明专利:一种基于多电极传感技术的黄酒酒龄鉴别方法, ZL201210363460.1

29.授权发明专利:一种基于嗅觉和味觉传感器信息融合的乌龙茶原产地的鉴别方法,ZL201310124290.6

30.授权发明专利:一种基于嗅觉和味觉传感器信息融合的镇江香醋贮藏时间鉴别方法,ZL201310123159.8

【在读硕、博士人数】

4

【已毕业硕、博士人数】

0

【指导本科生人数】

18

【以上资料更新日期】

2021.08.30

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