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Paper Publications
[1] Design of Physicochemical Factors for Regulating the Retention Mechanism of 4-Aminothiophenol in Surface-Enhanced Raman Scattering toward Nitrite Sensing
[2] Assessment of matcha sensory quality using hyperspectral microscope imaging technology
[3] Development of an Inner Filter Effects-Based Upconversion Nanoparticles-Curcumin Nanosystem for the Sensitive Sensing of Fluoride Ion
[4] Turn-On Fluoresence Sensor for Hg2+ in Food Based on FRET between Aptamers-Functionalized Upconversion Nanoparticles and Gold Nanoparticles
[5] A universal SERS aptasensor based on DTNB labeled GNTs/Ag core-shell nanotriangle and CS-Fe3O4 magnetic-bead trace detection of Aflatoxin B1
[6] Near infrared chemo-responsive dye intermediaries spectra-based in-situ quantification of volatile organic compounds
[7] A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha [Journal Paper]. Journal of Food Engineering, 2020,
[8] 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,
[9] Assessment of matcha sensory quality using hyperspectral microscope imaging technology [Journal Paper]. LWT - Food Science and Technology, 2020,
[10] 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,
[11] A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha
[12] Rapid and specific sensing of tetracycline in food using a novel upconversion aptasensor
[13] Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms
[14] Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion
[15] Intelligent sensing sensory quality of Chinese rice wine using near infrared spectroscopy and nonlinear tools
total80 5/6
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