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Scientific Research
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Paper Publications：
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A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha.Journal of Food Engineering.2020
Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics.LWT - Food Science and Technology.2020
Assessment of matcha sensory quality using hyperspectral microscope imaging technology.LWT - Food Science and Technology.2020
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
欧阳琴.Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor.FOOD CONTROL
欧阳琴.Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools.SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
欧阳琴.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
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Research Projects：
基于显微高光谱成像技术的抹茶品质快速无损检测机理研究, National Natural Science Foundation of China (NSFC)
精制茶品质评价技术研究, National Key Technologies R&D Program
冷冻原料肉腐败变质智能化实时监测预警技术研究, National Key Technologies R&D Program
食品质量安全快速无损检测研究
黄酒勾兑过程品质的多仿生传感信息融合智能评价研究
视觉、嗅觉和味觉传感信息融合的黄酒品质评价机理研究
黄酒勾兑过程中品质智能化评价的仿生机制研究
