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食品与生物工程学院
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硕士生导师 - 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 0511-88780201
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:

Asian Council of Science Editors理事;Food Sci Human Wellness编委;Austin J Nutr Food Sci编委;HSOA J Food Sci Nutr编委

【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,发表论文100余篇,其中SCI论文80余篇,论文累计SCI引用1500余次,WOS中H-index=21。
学术专著:
[1] 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
[2] 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
近3年学术论文(2013—, *为通讯作者):

[1]   Q Ouyang, JW Zhao, WX Pan, QS 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(1):135-141.

[2]   QS Chen*, WW Hu, J Su, HH Li, Q Ouyang, JW Zhao, Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array, Journal of Food Engineering, 2016, 168: 259-266.

[3]   Q Ouyang, JW Zhao, QS Chen*, Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools, Spectrochimica Acta Part A:2016, 154(5): 42-46.

[4]   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, 2016, 197: 1191–1199.

[5]   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, 2015, 5: 95903–95910

[6]   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, 2015, 31(12): 1845-1852

[7]   Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Fabricating upconversion fluorescent probes for rapidly sensing foodborne pathogens, Journal of Agricultural and Food Chemistry, 2015, 63(36): 8068-8074

[8]   Huanhuan Li, Quansheng Chen*, Jiewen Zhao, Khulal Urmila, Enhancing the antimicrobial activity of natural extraction using the synthetic ultrasmall metal nanoparticles, Scientific Reports, 2015, 5: 11033.

[9]   Wenxiu Pan, Jiewen Zhao, Quansheng Chen*, Classification of foodborne pathogens using near infrared (NIR) laser scatter imaging system with multivariate calibration, Scientific Reports, 2015, 5: 9524.

[10] Quansheng Chen*, Dongliang Zhang, Wenxiu Pan, et al, Recent developments of green analytical techniques in analysis of tea's quality and nutrition, Trends in Food Science & Technology, 2015, 43(1):63-82.

[11] 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, 2015,5, 60876-60883.

[12] 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, 2015, 63(1):268-274.

[13] 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, 2015,154:69-75.

[14] QS Chen*, CC Sun, Q Ouyang, YX Wang, AP Liu, HH Li, JW Zhao, Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion, LWT-Food Science and Technology, 2015,60(2):781-787.

[15] 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.

[16] 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, 2015, 7:5682-5688.

[17] 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, 2015,8:749-757.

[18] 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, 2015, 149:1-7.

[19] H Jiang*, QS 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, 2015, 8(4): 954-962.

[20] Y Xu, HH Li, QS 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, 2015, 18(9): 2085-2098.

[21] 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, 2015, 71(8): 1113-1121.

[22] 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.

[23] 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, 2014, 14(10): 19441-19456.

[24] Quansheng Chen*, Cuicui Sun, Qin Ouyang, et al., Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors, Analytical Methods, 2014, 6: 9783-9790.

[25] Quansheng Chen*, Huanhuan Li, Qin Ouyang, et al., Identification of spoilage bacteria using a simple colorimetric sensor array, Sensors and Actuators B: Chemical, 2014, 205:1-8.

[26] 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.

[27] 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, 2014,131:177-182.

[28] 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, 2014, 57: 502-507.

[29] Hui Jiang, Quansheng Chen, Guohai Liu, Monitoring of solid-state fermentation of protein feed by electronic nose and chemometric analysis, Process Biochemistry, 2014, 49: 583-588.

[30] Lin Huang, Jiewen Zhao, Quansheng Chen, Yanhua Zhang, Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques, Food Chemistry, 2014, 145: 228-236.

[31] 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, 2014, 6: 6271-6277.

[32] Quansheng Chen*, Chaojie Zhang, Jiewen Zhao, Qin Ouyang, Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety, Trends in Analytical Chemistry, 2013, 52:261-274.

[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, 6:2486–2493.

[34] 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, 2013,183: 608-616.

[35] 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, 2013,84:77-83.

[36] Lin Huang, Jiewen Zhao, Quansheng Chen*, Yanhua Zhang, Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging, Food Research International, 2013, 54: 821-828.

[37] 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.

[38] 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.

[39] Jiewen Zhao, Xiaoyan Han, Quansheng Chen*, Qin Ouyang, Identification of Adulterated Honey Based on Three-Dimensional Fluorescence Spectra Technology, Spectroscopy and Spectral Analysis, 2013, 3(6): 1626-1630.

[40] Ernest Teye*, Xingyi Huang, Huang Dai, Quansheng Chen, Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2013,114:183-189.

[41] Hui Jiang, Guohai Liu*, Conhli Mei, Quansheng Chen, Qualitative and quantitative analysis in solid-state fermentation of protein feed by FT-NIR spectroscopy integrated with multivariate data analysis, Analytical Methods, 2013,5(7):1872-1880.

[42] Quansheng Chen*, Yanhua Zhang, et al., 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, 2013,5(22): 6382-6388.

[43] 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, 2013,19(4): 305-314.

【科研项目】
1)在研项目:
[1] 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,主持
[2] 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
[3] 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
[4] 江苏省重点研发项目,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,主持
[5] 江苏大学拔尖人才工程项目,仿生传感器技术在食品智能化感官检验中的应用研究,主持
2)结题项目
[6] 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
[7] 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
[8] 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
[9] 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,技术主持
[10] 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
[11] 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
[12] 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
[13] 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
[14] 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
[15] 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
[16] 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】
[1] 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1
[2] 2015年中国轻工业联合会科技进步二等奖:茶叶加工过程在线监控及茶叶质量快速检测技术开发,第1
[3] 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2
[4] 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4
[5] 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4
[6] 2013年江苏省“333人才工程”培养对象
[7] 2013年江苏省“六大人才高峰”高层次人才培养对象
[8] 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3
[9] 2012年SCOPUS中国青年科学之星
[10] 2012年中国农业机械学会青年科技奖
[11] 2011 年ProSPER.Net-Scopus Young Scientist Award(亚太地区青年科学奖奖)
[12] 2010年全国百篇优秀博士论文提名
[13] 2008年江苏省优秀博士论文
[14] 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6

【所获专利】
[1] 中国发明专利(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
[2] 中国发明专利(ZL201410023988.3):一种速溶红茶发酵的控制方法及装置
[3] 中国发明专利(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
[4] 中国发明专利(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
[5] 中国发明专利(ZL201210363460.1):一种基于多电极传感技术的黄酒快速分类鉴别方法
[6] 中国发明专利(ZL201310300269.7):一种荧光显微高光谱成像系统
[7] 中国发明专利(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
[8] 中国发明专利(ZL200910184595.X):基于超光谱图像技术的名优茶真伪鉴别方法及装置
[9] 中国发明专利(ZL200810124283.5):基于近红外光谱技术的水果内部品质在线检测装置
[10] 中国发明专利(ZL 201310746228.0):一种用于猪肉保鲜的纳米纤维材料
[11] 中国发明专利(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
[12] 中国发明专利(ZL2006100978575):基于高光谱图像技术的农畜产品无损检测方法
[13] 中国发明专利(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
[14] 中国发明专利(ZL201210188643.4):一种仓储害虫发生信息实时监测方法及系统
[15] 中国发明专利(ZL201210009990.6):茶叶汤色品质的量化评价方法
[16] 美国发明专利(US 8,564,769 B2):Hyperspectral Imaging Light Source System
[17] 中国发明专利(ZL200710024695.7):色敏气体传感器阵列的制作方法
[18] 中国发明专利(ZL2007100246961):两类不同气体传感器阵列组合检测气味的方法和装置
[19] 中国发明专利(ZL201010569911.8):一种蚕茧性别自动判别装置及方法
[20] 中国发明专利(ZL201310213047.0):一种电子鼻评审的冷风风干鲢鱼的生产方法
[21] 中国发明专利(ZL200710024698.0):一种高速逐粒有序排列椭球形物料的装置
[22] 中国发明专利(ZL200910036284.9):一种水果采摘机器人的末端执行器
[23] 中国发明专利(ZL200910027829.X):一种基于感兴趣区域的在线检测视觉数据处理系统
[24] 中国发明专利(ZL201010117612.0):一种高光谱成像的光源系统
[25] 中国发明专利(ZL201210318907.3):基于多传感器的自动翻醅机
[26] 中国发明专利(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
[27] 中国发明专利(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
[28] 中国发明专利(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
[29] 中国发明专利(ZL200910232278.0):基于图像的果树枝干三维模型重建方法
[30] 中国发明专利(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】
12

【已毕业硕、博士人数】
6

【指导本科生人数】
每年2-6

【以上资料更新日期】
2015.12.16

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