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郭志明
教授
博士生导师 硕士生导师
学位：博士
性别：男
毕业院校：中国农业大学
学历：博士研究生毕业
在职信息：在职
所在单位：食品与生物工程学院
电子邮箱：guozhiming@ujs.edu.cn
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郭志明. Simultaneous quantification of active constituents and antioxidant capability of green tea using ...
郭志明. Comprehensive Overview on Multiple Strategies Fighting COVID-19
郭志明. 果蔬品质手持式近红外光谱检测系统设计与试验
郭志明. Watercore Identification of Xinjiang Fuji Apple Based on Manifold Learning Algorithm and Near Inf...
郭志明. 面向新工科的食品专业物理类课程群建设支撑工程人才培养
郭志明. 玉米中玉米赤霉烯酮的拉曼光谱快速检测方法研究
郭志明. Development of on-line detection system for simultaneous assessment of edible quality and interna...
郭志明. Nondestructive monitoring storage quality of apples at different temperatures by near-infrared tr...
Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea p.... Food Chemistry. 2021,353 :129372
郭志明. Quantitative assessment of zearalenone in maize using multivariate algorithms coupled to Raman sp.... Food Chemistry. 2019,286 :282-288
Chemometrics coupled 4-Aminothiophenol labelled Ag-Au alloy SERS off-signal nanosensor for quanti.... Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
Simultaneous quantification of active constituents and antioxidant capability of green tea using .... LWT- Food Science and Technology
Quantitative detection of apple watercore and soluble solids content by near infrared transmittan.... Journal of Food Engineering
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dom.... International Journal of Food Microbiology
郭志明. Design and experiment of handheld near-infrared spectrometer for determination of fruit and veget...
Kutsanedzie, Felix Y. H.,郭志明. Advances in Nondestructive Methods for Meat Quality and Safety Monitoring
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