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Ouyang Qin

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Name:Qin Ouyang

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

Phone:+86-137****8665

Fax:+86-0511-88780201

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

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

2021/07-Present, Jiangsu University, China, Professor,Doctoral supervisor

2018/12-2019/12,USDA/ARS, Visiting Scholar

2017/05-2021/07, Jiangsu University, China, Associate Professor

2014/07- 2017/05, Jiangsu University, China, Lecture

Scientific Research Field

Rapid,nondestructive&intelligent sensing food quality and safety

Internet of things perception& evaluation of early warningfor foodquality and safety


Social academic post and honor


Teaching Courses

For PhD students: Theoretical Basis for Food Nondestructive Detection Techniques

For MS students: Frontierdevelopment for Food Nondestructive Detection Techniques

For BS students:Nondestructive Detection Techniques for Food Quality,FoodSensoryEvaluation


Published papers

Her papers have been cited by SCI for more than 2300 times, with H index = 33.

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.

Main Scientific Research Projects

1.Natural Science Foundation of China (32172289), Study on the dynamic changing regularity and the multi-sensor digital description of matcha drying quality

2.Natural Science Foundation of China(31801633), study on the mechanism of rapid and nondestructive testing matcha quality using hyperspectralmicroscopetechnology

3.National Key R&D Project of China(2017YFC1600801),Intelligent real-time monitoring and early warning technology for environmental impact factorsofanimal food spoilage

4.National Key R&D Project of China (2018YFD0700504), Research on evaluation technology onrefinedtea quality

5.Natural Science Foundation of Jiangsu Province (BK20190100), Study on rapid and nondestructive technologies of food quality and safety

6.Natural Science Foundation of Jiangsu Province (BK20150502),Research on bionic mechanismforintelligent evaluation ofChinese ricewine quality

7.China Postdoctoral Science Foundation (2016T90429),Research onmechanismfordata fusion ofvisual, olfactory and taste sensing informationin evaluation of Chinese ricewine quality

8.Open FundofState Key Laboratory ofTea Plant Biology and Utilization(SKLTOF20160101),Study on sensorsresponse mechanism and interactiveperceptual informationin the intelligentevaluation of teaquality

9.Advanced Talents Science Foundation of Jiangsu University (15JDG064),Research on intelligent evaluation ofChinese ricewine quality


Patents

Authorized 31 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

Aug 30, 2021


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