Welcome to the official website of School of Food and Biological Engineering, Jiangsu University! Chinese | Jiangsu University
WebSite: 首页 >> Faculty &Staff >> PhD Supervisor >> Content

Ouyang qin

undefined

Name:Qin Ouyang

Associate Professor,Doctoral Supervisor

Address:Wenhua Building 403, School of Food & Biological Engineering, Jiangsu University

Phone:--

Fax:--

E-mail:oyqyf@163.com

Websites:

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

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

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

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

5.Rong Yawen, Ali Shujat, Ouyang Qin*, Wang Li, Wang Bing, Chen Quansheng*. 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.

6.Rong Yawen, Li Huanhuan, Ouyang Qin*, Ali Shujat, Chen Quansheng*. 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.

7.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.

8.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 - Food Science and Technology, 2020, 125: 109254.

9.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 - Food Science and Technology, 2020, 118: 108768.

10.Ouyang Qin, Wang Li, Zareef Muhammad, Chen Quansheng*, Guo Zhiming, and Li Huanhuan. 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.

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

12.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.

13.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.

14.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.

15.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.

16.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.

17.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.

18.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.

19.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.

20.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.

21.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.

22.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.

23.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.

24.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.

25.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.

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

4

Number of supervised masters and Ph.D.

0

Number of supervised undergraduates

18

The above information updated

Apr.21, 2021

Returns〗 Hits:225 Date:2021-4-24


Copyright © 2020-2023 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail: spxy@ujs.edu.cn