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[1] A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy
[2] Detection of mites Tyrophagus putrescentiae and Cheyletus eruditus in flour using hyperspectral imaging system coupled with chemometrics
[3] Design of Physicochemical Factors for Regulating the Retention Mechanism of 4-Aminothiophenol in Surface-Enhanced Raman Scattering toward Nitrite Sensing
[4] Rapid on-site identification of pesticide residues in tea by one-dimensional convolutional neural network coupled with surface-enhanced Raman scattering
[5] Near infrared chemo-responsive dye intermediaries spectra-based in-situ quantification of volatile organic compounds
[6] Turn-On Fluoresence Sensor for Hg2+ in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles
[7] A universal SERS aptasensor based on DTNB labeled GNTs/Ag core-shell nanotriangle and CS-Fe3O4 magnetic-bead trace detection of Aflatoxin B1
[8] Development of an Inner Filter Effects-Based Upconversion Nanoparticles-Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion
[9] A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha [Journal Paper]. Journal of Food Engineering, 2020,
[10] Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics [Journal Paper]. LWT - Food Science and Technology, 2020,
[11] Assessment of matcha sensory quality using hyperspectral microscope imaging technology [Journal Paper]. LWT - Food Science and Technology, 2020,
[12] Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms [Journal Paper]. Journal of Food Composition and Analysis, 2019,
[13] A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha
[14] Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information
[15] Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms
total67 4/5
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