个人简历

【学术简介】\r
学习经历：\r
2005年9月-2009年6月，江苏大学，食品科学与工程，学士学位\r
2009年9月-2012年6月，江苏大学，农产品加工及贮藏工程，硕士学位\r
2011年9月-2014年6月，江苏大学，食品科学，博士学位\r
2014年12月-2018年12月，江苏大学，农业工程，博士后\r
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教学及研究经历：\r
2014年7月-2017年4月，江苏大学，讲师\r
2017年5月-至今，江苏大学，副教授/硕导\r
2018年12月-2019年12月，美国农业部农业研究院（USDA/ARS），访问学者\r
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荣誉：\r
2019年获江苏省优秀青年基金\r
2018年入选江苏省“双创计划”科技副总\r
2018年入选江苏大学“青年英才培育计划”优秀青年骨干教师培育人选\r
2017年获评江苏大学优秀学业导师

研究领域

"""""1.食品快速无损、智能化检测研究；2.食品物联感知与评价预警研究"

近期论文

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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.
美国农业生物工程师学会会员