江苏大学主页平台管理系统 ouyangqin--Home--Paper Publications

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欧阳琴

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[1] Mesoporous silica-modified upconversion biosensor coupled with real-time ion release properties for ultrasensitive detection of Staphylococcus aureus in meat
[2] Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification
[3] SERS-based Au@Ag NPs Solid-phase substrate combined with chemometrics for rapid discrimination of multiple foodborne pathogens
[4] Development of cobalt oxyhydroxide-aptamer-based upconversion sensing nano-system for the rapid detection of Staphylococcus aureus
[5] Dispersive micro solid phase extraction based ionic liquid functionalized ZnO nanoflowers couple with chromatographic methods for rapid determination of aflatoxins in wheat and peanut samples
[6] Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork
[7] Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods
[8] Development of a fluorescence sensing platform for specific and sensitive detection of pathogenic bacteria in food samples
[9] Development of a bimodal sensor based on upconversion nanoparticles and surface-enhanced Raman for the sensitive determination of dibutyl phthalate in food
[10] Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality
[11] 新工科背景下《食品无损检测技术》课程教学改革探索
[12] Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia)
[13] Upconversion nanoparticles-based FRET system for sensitive detection of Staphylococcus aureus
[14] A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition
[15] Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology

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