中文版 | English
食品与生物工程学院
师资队伍
 
您当前位置: 首页 >> 师资队伍 >> 博士生导师 >> 正文
博士生导师 - 陈全胜 详细信息
  个人简介
姓名 陈全胜
性别
出生日期 1973年9月
职称 教授 博导
电话 13646107948
传真 ——
Email qschen@ujs.edu.cn和q.s.chen@hotmail.com
       详细介绍

 

【学术简介】

学习经历:
本科和硕士均毕业于安徽农业大学,先后获学士和硕士学位; 2007年6月博士毕业于江苏大学食品与生物工程学院,并获博士学位;2010-2011年美国田纳西大学(The University of Tennessee)访问学者。

教学及研究经历:
2007年6月至今,江苏大学食品与生物工程学院,主要从事教学与科研工作。

学术社会兼职及荣誉:
[1] J Food Agri Environ副主编
[2] Food Sci Human Wellness编委
[3] J Food Sci & Nutr编委
[4] Asian Council of Science Editors理事


【主讲课程】

博士研究生:
Novel Nondestructive Detection Technology for Food Quality

硕士研究生:
食品试验数据计算机处理
本科生:
食品加工与机械设备;食品机械及自动化专业导论


【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;2.  近红外光谱分析技术; 3.  现代成像检测技术; 4. 纳米生物传感器检测技术
硕士研究生:
1. 食品质量安全快速、无损检测;2.  近红外光谱分析技术; 3.  现代成像检测技术; 4. 纳米生物传感器检测技术


【研究领域】
1. 食品质量安全快速、无损检测;2.  近红外光谱分析技术; 3.  现代成像检测技术; 4. 纳米生物传感器检测技术


【主要论著】
出版学术专著2本,发表SCI论文100余篇,论文累计SCI引用2000余次,WOS中H-index=26。
1. 学术专著:
赵杰文,陈全胜,茶叶质量与安全检测技术及分析方法,中国轻工出版社,2010年
赵杰文,陈全胜,林颢,现代成像技术及其在食品、农产品检测中的应用,机械工业出版社,2011年
2. 近5年学术论文(2013—, *为通讯作者):
[1]Felix Y.H. Kutsanedzie, Lin Hao, Song Yan, Qin Ouyang, Quansheng Chen*, Near Infrared Chemo-responsive dye Intermediaries Spectra-based in-situ Quantification of Volatile Organic Compounds, Sensors and Actuators B: Chemical, 254 (2018) 597-602
[2]Felix Y.H. Kutsanedzie, Quansheng Chen*, Md Mehedi Hassan, Mingxiu Yang, Hao Sun, Md Hafizur Rahman, Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution, Food Chemistry, 240 (2018) 231-238
[3]Quansheng Chen* , Mingxiu Yang, Xiaojing Yang, Huanhuan Li, Zhiming Guo, M.H. Rahma, A large Raman scattering cross-section molecular embedded SERS aptasensor for ultrasensitive Aflatoxin B1 detection using CS-Fe3O4 for signal enrichment, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 189 (2018) 147-153.
[4]Yan Liu, Qin Ouyang, Huanhuan Li, Zhengzhu Zhang, and Quansheng Chen*, Development of an Inner Filter Effects-based Upconversion Nanoparticles-Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion, ACS Applied Materials & Interfaces, 9 (2017) 18314-18321.
[5]Huanhuan Li, Quansheng Chen*, Md. Mehedi Hassan, Qin Ouyang, Jiewen Zhao, A Magnetite/PMAA nanospheres-targeting SERS aptasensor for tetracycline sensing using mercapto molecules embedded core/shell nanoparticles for signal amplification, Biosensors and Bioelectronics, 92 (2017) 192-199.
[6]Urmila Khulal, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model, Sensors and Actuators B: Chemical, 238 (2017) 337-345
[7]Mingxiu Yang, Guokun Liu, Hassan Md. Mehedi, Qin Ouyang and Quansheng Chen*, A universal SERS aptasensor based on DTNB labeled GNTs/Ag core-shell nanotriangle and CS-Fe3O4 magnetic-bead trace detection of Aflatoxin B1, Analytica Chimica Acta, 986 (2017) 122-130
[8]Felix Kutsanedzie, Quansheng Chen*, Hao Sun, Wu Cheng, In-situ cocoa beans quality grading by near-infrared-chemodyes systems, Analytical Methods, 9(2017) 5455-5463
[9]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, 81(2017) 156-163
[10]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, 180 (2017) 91-96.
[11]Bin Zhang, Huanhuan Li, Wenxiu Pan, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Dual-color upconversion nanoparticles (UCNPs)-based fluorescent immunoassay probes for sensitive sensing foodborne pathogens, Food Analytical Methods, 10(2017) 2036-2045
[12]Huanhua Li, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Fabricating a Novel Raman Spectroscopy-Based Aptasensor for Rapidly Sensing Salmonella typhimurium, Food Analytical Methods,10 (2017) 3032-3041
[13]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, and Khulal Urmila, Fabricating upconversion fluorescent nanoparticles modified substrate for dynamical control of cancer cells and pathogenic bacteria, Journal of Biophotonics, 10 (2017) 1034-1042
[14]Chunwang Dong, Hongkai Zhu, Jinjin Wang, Haibo Yuan, Jiewen Zhao, Quansheng Chen*, Prediction of black tea fermentation quality indices using NIRS and nonlinear tools, Food Science and Biotechnology, 26 (2017) 853-860
[15]Mingxiu Yang, Quansheng Chen*, Felix Y.H. Kutsanedzie, Xiaojing Yang, Zhiming Guo and Qin Ouyang, Portable spectroscopy system determination of acid value in peanut oil based on variables selection algorithms, Measurement, 103 (2017) 179–185
[16]Weiwei Hu, Ronghai He, Furong Hou, Qin Ouyang, Quansheng Chen*, Real-time monitoring of alcalase hydrolysis of egg white protein using near infrared (NIR) spectroscopy technique combined with efficient modeling algorithm, International Journal of Food Properties, 20(2017) 1488-1499
[17]Chun-wang Dong, Hong-kai Zhu, Jie-wen Zhao, Yong-wen Jiang, Hai-bo Yuan*, Quan-sheng Chen*, Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools, Journal of Zhejiang University-Science B, 18 (2017) 544-548
[18]Quansheng Chen*, Weiwei Hu, Cuicui Sun, Huanhuan Li, Qin Ouyang, Synthesis of improved upconversion nanoparticles as ultrasensitive fluorescence probe for mycotoxins, Analytica Chimica Acta, 938 (2016) 137-145.
[19]Huanhuan Li, Felix Kutsanedzie, Jiewen Zhao, Quansheng Chen*, Quantifying total viable count in pork meat using combined hyperspectral imaging and artificial olfaction techniques, Food Analytical Methods, 9(2016) 3015–3024
[20]Huanhuan Li, Xin Sun, Wenxiu Pan, Felix Kutsanedzie, Jiewen Zhao, Quansheng Chen*, Feasibility study on nondestructively sensing meat's freshness using light scattering imaging technique, Meat Science, 119 (2016) 102-109
[21]Cuicui Sun, Huanhuan Li, Anastasios Koidis, Quansheng Chen*, Quantifying aflatoxin B1 in peanut oil using fabricating fluorescence probes based on upconversion nanoparticles, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 165 (2016) 120-126
[22]Weiwei Hu, Quansheng Chen*, Huanhuan Li, Qin Ouyang, Jiewen Zhao, Fabricating a novel label-free aptasensor for acetamiprid by fluorescence resonance energy transfer between NH2-NaYF4: Yb, Ho@SiO2 and Au nanoparticles, Biosensors and Bioelectronics 80 (2016) 398–404
[23]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, 190(2016) 135-141.
[24]Zhiming Guo*, Wenqian Huang, Yankun Peng, Quansheng Chen*, Qin Ouyang, Jiewen Zhao, Color compensation and comparison of shortwave near infrared and long wave near infrared spectroscopy for determination of soluble solids content of ‘Fuji’apple, Postharvest Biology and Technology,115(2016) 81-90
[25]Quansheng Chen*, Weiwei Hu, Jie Su, Huanhuan Li, Qin Ouyang, Jiewen Zhao, Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array, Journal of Food Engineering, 168(2016) 259-266.
[26]Qin Ouyang,    Jiewen Zhao,  Quansheng Chen*, Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 154(2016) 42-46.
[27]Khulal Urmila, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms, Food Chemistry, 197(2016) 1191–1199.
[28]Khulal Urmila, Jiewen Zhao, Weiwei Hu, Quansheng Chen*, Comparison of different chemometric methods in quantifying total volatile basic-nitrogen (TVB-N) content in chicken meat using a fabricated colorimetric sensors array, RSC Advances, 6(2016) 4663 - 4672
[29]Qiping Huang, Huanhuan Li, Jiewen Zhao, Gengping Huang, Quansheng Chen*, Non-destructively sensing pork’s quality indicators using near infrared multispectral imaging technique, RSC Advances, 5(2015) 95903–95910
[30]H Jiang*, H Zhang, QS Chen*, CL Mei, GH Liu, Recent advances in electronic nose techniques for monitoring of fermentation process, World Journal of Microbiology and Biotechnology, 31(2015) 1845-1852
[31]Wenxiu Pan, Jiewen Zhao, and Quansheng Chen*, Fabricating upconversion fluorescent probes for rapidly sensing foodborne pathogens, Journal of Agricultural and Food Chemistry, 63(2015) 8068-8074
[32]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Khulal Urmila, Enhancing the antimicrobial activity of natural extraction using the synthetic ultrasmall metal nanoparticles, Scientific Reports, 5(2015) 11033.
[33]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Classification of foodborne pathogens using near infrared (NIR) laser scatter imaging system with multivariate calibration, Scientific Reports, 5(2015) 9524.
[34]Quansheng Chen*, Dongliang Zhang, Wenxiu Pan, Qin Ouyang, Huanhuan Li, Khulal Urmila, Jiewen Zhao, Recent developments of green analytical techniques in analysis of tea's quality and nutrition, Trends in Food Science & Technology, 43(2015) 63-82.
[35]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, In situ monitoring total polyphenols content during tea extract oxidation using a portable spectroscopy system with variables selection algorithms, RSC Advances, 5(2015) 60876-60883.
[36]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, et al., Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion, LWT - Food Science and Technology, 63(2015) 268-274.
[37]Qiping Huang, Quansheng Chen*, Huanhuan Li, Gengping Huang, Qin Ouyang, Jiewen Zhao, Nondestructively sensing pork’s freshness indicator using near infrared multispectral imaging technique, Journal of Food Engineering, 154(2015) 69-75.
[38]Quansheng Chen*, Cuicui Sun, Qin Ouyang, Yanxiu Wang, Aiping Liu, Huanhuan Li, Jiewen Zhao, Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion, LWT-Food Science and Technology, 60(2015) 781-787.
[39]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, 151(2015) 280-285.
[40]Khulal Urmila, Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool, Analytical Methods, 7(2015) 5682-5688.
[41]Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Dongliang Zhang, Simultaneous and rapid measurement of main compositions in black tea infusion using a developed spectroscopy system combined with multivariate calibration, Food Analytical Methods, 8(2015) 749-757.
[42]Hui Jiang*, Hang Zhang, Quansheng Chen*, Congli Mei, Guohai Liu, Identification of solid state fermentation degree with FT-NIR spectroscopy: Comparison of wavelength variable selection methods of CARS and SCARS, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 149(2015) 1-7.
[43]Hui Jiang*, Quansheng Chen*, Chemometric Models for the Quantitative Descriptive Sensory Properties of Green Tea (Camellia sinensis L.) Using Fourier Transform Near Infrared (FT-NIR) Spectroscopy, Food Analytical Methods, 8(2015) 954-962.
[44]Yi Xu, Huanhuan Li, Quansheng Chen*, et al., Rapid detection of adulteration in extra-virgin olive oil using three-dimensional fluorescence spectra technology with selected multivariate calibrations, International Journal of Food Properties, 18(2015) 2085-2098.
[45]Yang Cao, Chaojie Zhang, Quansheng Chen*, et al., Identification of species and geographical strains of Sitophilus oryzae and Sitophilus zeamais using the visible/near-infrared hyperspectral imaging technique, Pest Management Science, 71(2015) 1113-1121.
[46]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, 841(2014):68-76.
[47]Hui Jiang*, Quansheng Chen*. Development of electronic nose and near infrared spectroscopy analysis techniques to monitor the critical time in SSF process of feed protein, Sensors, 14(2014): 19441-19456.
[48]Quansheng Chen*, Cuicui Sun, Qin Ouyang, et al., Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors, Analytical Methods, 6(2014): 9783-9790.
[49]Quansheng Chen*, Huanhuan Li, Qin Ouyang, et al., Identification of spoilage bacteria using a simple colorimetric sensor array, Sensors and Actuators B: Chemical, 205(2014):1-8.
[50]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, 97(2014):116-122.
[51]Quansheng Chen*, Shuai Qi, Huanhuan Li, Xiaoyan Han, Qin Ouyang, Jiewen Zhao, Determination of rice syrup adulterant concentration in honey using three-dimensional fluorescence spectra and multivariate calibrations, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 131(2014):177-182.
[52]Quansheng Chen*, Zhe Hui, Jiewen Zhao, Qin Ouyang, Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost–OLDA classification algorithm, LWT-Food Science and Technology, 57(2014) 502-507.
[53]Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array, Analytical Methods, 6(2014) 6271-6277.
[54]Quansheng Chen*, Chaojie Zhang, Jiewen Zhao, Qin Ouyang, Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety, TrAC: Trends in Analytical Chemistry, 52(2013) 261-274.
[55]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, 6(2013) 2486–2493.
[56]Quansheng Chen*, Aiping Liu, Jiewen Zhao, Qin Ouyang, Zongbao Sun, Lin Huang, Monitoring vinegar acetic fermentation using a colorimetric sensor array, Sensors and Actuators B, 183(2013) 608-616.
[57]Quansheng Chen*, Aiping Liu, Jiewen Zhao, Qin Ouyang, Classification of tea category using a portable electronic nose based on an odor imaging sensor array, Journal of Pharmaceutical and Biomedical Analysis, 84(2013) 77-83.
[58]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, 138(2013) 1320-1324.
[59]Jiewen Zhao, Qin Ouyang, Quansheng Chen*, et al., 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, 19(2013) 305-314.
[60]Jiewen Zhao, Xiaoyan Han, Quansheng Chen*, Qin Ouyang, Identification of Adulterated Honey Based on Three-Dimensional Fluorescence Spectra Technology, Spectroscopy and Spectral Analysis, 33(2013) 1626-1630.
[61]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, 51(2013) 633-640.
[62]Quansheng Chen*, Yanhua Zhang, Jiewen Zhao, Zhe Hui, Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using hyperspectral imaging technique combined with efficient hypercube processing algorithms, Analytical Methods, 5(2013) 6382-6388.
[63]Lin Huang, Jiewen Zhao, Quansheng Chen*, Yanhua Zhang, Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging, Food Research International, 54(2013) 821-828.


【科研项目】
在研项目:
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,60万,主持
国家自然科学基金(31471646):基于视觉和嗅觉传感器融合的红茶发酵过程在线监测研究,88万,主持
国家重点研发计划子课题(2016YFD0401205-03):食品品质质量智能化追溯技术,124万,主持
江苏省重点研发计划(BE2017357):茶叶功能成分快速识别评价及制备技术研发,100万,主持
江苏省重点研发计划(BE2015302):通氧氧化绿茶提取液的在线监控技术及新型速溶红茶的开发,50万,主持
华为公司委托横向项目(YBN2016110021A2):近红外食品安全检测项目,25万,主持
新加波雀巢公司横向项目:智能化固相发酵系统开发,56万, 2015/06-2018/03,主持
结题项目
国家自然科学基金(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,主持
国家自然科学基金(30800666):利用高光谱图像技术鉴别名优茶真伪研究,主持
江苏省“六大人才高峰”项目(2013-NY-026),茶叶加工过程中质量快速检测及控制研究,主持
江苏省自然基金(BK2009216)碧螺春品质仪器智能审评仿生人工感官审评研究,主持
国家博士后特别资助(201003559):基于视嗅味跨感知传感信息融合的碧螺春智能审评研究,主持
国家自然科学基金(30971685)名优茶品质智能评审中的新传感技术及融合模型,第二
国家博士后基金(20090461071):碧螺春品质仪器智能审评中仿生传感机理及多信息融合研究,主持
江苏省博士后基金(0901048C):基于多信息融合技术的名优茶品质智能审评机理及模型研究,主持
农业部重点实验室开放基金,基于高光谱图像技术的茶树生长中营养信息无损探测研究,主持
江苏省高校自然基金(08KJB550003):高光谱图像技术在名优茶品质无损检测中的应用研究,主持
国家自然科学基金,30760101,脐橙表面污染及农药残留的激光诱导荧光高光谱图像检测研究,第二
国家863课题,2006AA10Z263,基于立体视觉的果实信息快速提取、定位及机械手避障研究,第三
江苏省自然基金重点(BK206707-1)农产品综合品质评判中的新技术及多信息融合研究,技术主持


【科研成果及奖励】
2016年江苏省科学技术奖一等奖:茶叶加工过程智能在线检测技术及新产品开发研究,第一
2016年江苏省“333人才工程”中青年科技领军人才
2015年教育部自然科学奖二等奖:农产(食)品品质安全智能评价和快速检测理论基础研究,第一
2014年江西省自然科学奖二等奖:江西特色农产品品质安全光学无损检测基础研究,第二
2014年教育部技术发明一等奖:食品质量与安全指标可视化无损检测新技术,第四
2014年中国机械工业科技奖一等奖:农产品内在指标的可视化无损检测研究,第四
2013年江苏省“333人才工程”中青年学术带头人
2013年江苏省“六大人才高峰”高层次人才
2012年SCOPUS中国青年科学之星
2012年中国农业机械学会青年科技奖
2012年江苏省科学技术一等奖:食品质量智能化评判和数据处理研究,第三
2011 年ProSPER.Net-Scopus Young Scientist Award(国际性学术奖励)
2010年全国百篇优秀博士论文提名
2008年江苏省优秀博士论文
2008年国家科技发明二等奖:食品、农产品品质无损检测新技术和融合技术的开发,第六

 
【所获专利】
国家发明专利(ZL201310743169.1):一种儿茶素-CuⅡ/聚乙烯吡咯烷酮复合纤维的制备方法
国家发明专利(ZL201310746228.0):一种用于猪肉保鲜的纳米纤维材料
国家发明专利(ZL201310124290.6):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
国家发明专利(ZL201410023988.3):一种速溶红茶发酵的控制方法及装置
国家发明专利(ZL201310408989.5):一种食品智能化仿生评价中跨感知信息交互感应融合方法
国家发明专利(ZL201310123159.8):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
国家发明专利(ZL201210363460.1):一种基于多电极传感技术的黄酒快速分类鉴别方法
国家发明专利(ZL201310300269.7):一种荧光显微高光谱成像系统
国家发明专利(ZL201010208851.7):基于高光谱成像技术的茶树营养信息快速探测方法及装置
国家发明专利(ZL200910184595.X):基于超光谱图像技术的名优茶真伪鉴别方法及装置
国家发明专利(ZL200810124283.5):基于近红外光谱技术的水果内部品质在线检测装置
国家发明专利(ZL200910232916.9):基于多传感信息融合的名优茶品质仪器智能化审评方法
国家发明专利(ZL2006100978575):基于高光谱图像技术的农畜产品无损检测方法
国家发明专利(ZL200810234560.8):基于声学特性的禽蛋裂纹快速在线无损检测装置及方法
国家发明专利(ZL201210188643.4):一种仓储害虫发生信息实时监测方法及系统
国家发明专利(ZL201210009990.6):茶叶汤色品质的量化评价方法
欧洲专利(Nr.212010000225.6):Verpackungsmaterial, welches die Frische der Lebensmittel erfassen kann
美国发明专利(US 8,564,769 B2):Hyperspectral Imaging Light Source System
国家发明专利(ZL201210188589.3):一种食醋品质数字化检测方法及装置
国家发明专利(ZL 201210330564.2):一种便携式水果内部质量无损检测装置及方法
国家发明专利(ZL200710024695.7):色敏气体传感器阵列的制作方法
国家发明专利(ZL2007100246961):两类不同气体传感器阵列组合检测气味的方法和装置
国家发明专利(ZL201010569911.8):一种蚕茧性别自动判别装置及方法
国家发明专利(ZL 201310501436.4):一种便携式禽蛋品质检测装置及方法
国家发明专利(ZL201310213047.0):一种电子鼻评审的冷风风干鲢鱼的生产方法
国家发明专利(ZL201210451289.X):基于改进型模拟退火算法的近红外光谱特征波长选择方法
国家发明专利(ZL200710024698.0):一种高速逐粒有序排列椭球形物料的装置
国家发明专利(ZL200910036284.9):一种水果采摘机器人的末端执行器
国家发明专利(ZL200910027829.X):一种基于感兴趣区域的在线检测视觉数据处理系统
国家发明专利(ZL201010117612.0):一种高光谱成像的光源系统
国家发明专利(ZL201210318907.3):基于多传感器的自动翻醅机
国家发明专利(ZL200910034792.3):高光谱图像和独立分量分析植物叶面叶绿素分布的方法
国家发明专利(ZL201010123945.4):基于模拟退火算法的近红外光谱波长子区间选择方法
国家发明专利(ZL201010149955.5):一种基于高光谱遥感技术的设施栽培作物智能监控系统
国家发明专利(ZL200910232278.0):基于图像的果树枝干三维模型重建方法
国家发明专利(ZL201110054216.2):一种鸡蛋蛋壳强度在线无损检测方法


【在读硕、博士人数】
17


【已毕业硕、博士人数】
12


【指导本科生人数】
每年2-6


【以上资料更新日期】
2017.10.27




返回〗  〖收藏〗 查看次数:     
本站总访问量:

Copyright@江苏大学食品与生物工程学院版权所有