Area of research
Biomedical Engineering · Polymers and Plastics
Research interest
Research interests include Chemistry, Electronic nose, Flavor, Chemometrics, Partial least squares regression, and Food science.
Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics
Harnessing the Synergy Between Edible Coatings and Non-Thermal Technologies for Improved Food Quality and Sustainable Preservation
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies
Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology
Production monitoring and quality characterization of black garlic using Vis-NIR hyperspectral imaging integrated with chemometrics strategies
Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy
Fast monitoring the dynamic change of total acids during apple vinegar fermentation process using a colorimetric IDA sensor array
Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck
A novel composite colorimetric sensor array for quality characterization of shrimp paste based on indicator displacement assay and etching of silver nanoprisms
Development and test of a smart multisensory device for preserved eggs
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
Bimetallic organic framework NiFeMOF driven by tiny Ag particles for PVDF dielectric composites
Coupling electronic nose with <scp>GC–MS</scp> improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar
Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose