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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. Quantitative detection of apple watercore and soluble solids content by near infrared transmittan...
郭志明. Nondestructive monitoring storage quality of apples at different temperatures by near-infrared tr...
郭志明. Simultaneous quantification of active constituents and antioxidant capability of green tea using ...
郭志明. Spectroscopic Techniques for Detection of Mycotoxin in Grains
果蔬品质手持式近红外光谱检测系统设计与试验
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...
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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