Dr. Quansheng Chen
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Dr. Quansheng Chen

Professor
Jiangsu University, China

Highest Degree
Ph.D. in Food Science and Engineering from Jiangsu University, China

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Biography

Dr. Gang Kou is currently working as Professor and Executive Dean of School of Business Administration, Southwestern University of Finance and Economics. He has completed his Ph.D. in Information Technology from University of Nebraska at Omaha, USA. His main area of interest focuses on Business Management and Accounting, and Computer Sciences. His area of expertise includes Data Mining, Multi-Criteria Decision Making, Information System, and Credit Scoring. He has published 5 research articles in journals.

Area of Interest:

Food Science and Technology
100%
Analytical Chemistry
62%
Biosensors
90%
Chemometrics
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ouyang, Q., J. Zhao, W. Pan and Q. Chen, 2016. Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis. Food Chem., 190: 135-141.
    CrossRef  |  
  2. Xu, Y., H. Li, Q. Chen, J. Zhao and Q. Ouyang, 2015. Rapid detection of adulteration in extra-virgin olive oil using three-dimensional fluorescence spectra technology with selected multivariate calibrations. Int. J. Food Properties, 18: 2085-2098.
    CrossRef  |  Direct Link  |  
  3. Urmila, K., H. Li, Q. Chen, Z. Hui and J. Zhao, 2015. Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool. Anal. Methods, 7: 5682-5688.
    CrossRef  |  Direct Link  |  
  4. Pan, W., J. Zhao, Q. Chen and L. Yuan, 2015. In situ monitoring of total polyphenols content during tea extract oxidation using a portable spectroscopy system with variables selection algorithms. RSC Adv., 5: 60876-60883.
    CrossRef  |  Direct Link  |  
  5. Pan, W., J. Zhao, Q. Chen and D. Zhang, 2015. Simultaneous and rapid measurement of main compositions in black tea infusion using a developed spectroscopy system combined with multivariate calibration. Food Anal. Methods, 8: 749-757.
    CrossRef  |  Direct Link  |  
  6. Pan, W., J. Zhao and Q. Chen, 2015. Classification of foodborne pathogens using near infrared (NIR) laser scatter imaging system with multivariate calibration. Scient. Rep., Vol. 5. 10.1038/srep09524.
    CrossRef  |  Direct Link  |  
  7. Ouyang, Q., J. Zhao and Q. Chen, 2015. Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 151: 280-285.
    CrossRef  |  Direct Link  |  
  8. Li, H., Q. Chen, J. Zhao and M. Wu, 2015. Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion. LWT-Food Sci. Technol., 63: 268-274.
    CrossRef  |  Direct Link  |  
  9. Li, H., Q. Chen, J. Zhao and K. Urmila, 2015. Enhancing the antimicrobial activity of natural extraction using the synthetic ultrasmall metal nanoparticles. Scient. Rep., Vol. 5. 10.1038/srep11033.
    CrossRef  |  Direct Link  |  
  10. Jiang, H., H. Zhang, Q. Chen, C. Mei and G. Liu, 2015. Identification of solid state fermentation degree with FT-NIR spectroscopy: Comparison of wavelength variable selection methods of CARS and SCARS. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 149: 1-7.
    CrossRef  |  Direct Link  |  
  11. Jiang, H. and Q. Chen, 2015. Chemometric models for the quantitative descriptive sensory properties of green tea (Camellia sinensis L.) using fourier transform near infrared (FT-NIR) spectroscopy. Food Anal. Methods, 8: 954-962.
    CrossRef  |  Direct Link  |  
  12. Huang, Q., Q. Chen, H. Li, G. Huang, Q. Ouyang and J. Zhao, 2015. Non-destructively sensing porks freshness indicator using near infrared multispectral imaging technique. J. Food Eng., 154: 69-75.
    CrossRef  |  Direct Link  |  
  13. Chen, Q., D. Zhang, W. Pan, Q. Ouyang, H. Li, K. Urmila and J. Zhao, 2015. Recent developments of green analytical techniques in analysis of teas quality and nutrition. Trends Food Sci. Technol., 43: 63-82.
    CrossRef  |  Direct Link  |  
  14. Chen, Q., C. Sun, Q. Ouyang, Y. Wang, A. Liu, H. Li and J. Zhao, 2015. Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion. LWT-Food Sci. Technol., 60: 781-787.
    CrossRef  |  Direct Link  |  
  15. Cao, Y., C. Zhang, Q. Chen, Y. Li, S. Qi, L. Tian and Y. Ren, 2015. Identification of species and geographical strains of Sitophilus oryzae and Sitophilus zeamais using the visible/near-infrared hyperspectral imaging technique. Pest Manage. Sci., 71: 1113-1121.
    CrossRef  |  Direct Link  |  
  16. Qi, S., Q. Ouyang, Q. Chen and J. Zhao, 2014. Real-time monitoring of total polyphenols content in tea using a developed optical sensors system. J. Pharm. Biomed. Anal., 97: 116-122.
    CrossRef  |  Direct Link  |  
  17. Ouyang, Q., J. Zhao and Q. Chen, 2014. Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion. Anal. Chim. Acta, 841: 68-76.
    CrossRef  |  Direct Link  |  
  18. Li, H., Q. Chen, J. Zhao and Q. Ouyang, 2014. Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array. Anal. Methods, 6: 6271-6277.
    CrossRef  |  Direct Link  |  
  19. Jiang, H., Q. Chen and G. Liu, 2014. Monitoring of solid-state fermentation of protein feed by electronic nose and chemometric analysis. Process Biochem., 49: 583-588.
    CrossRef  |  Direct Link  |  
  20. Jiang, H. and Q. Chen, 2014. Development of electronic nose and near infrared spectroscopy analysis techniques to monitor the critical time in SSF process of feed protein. Sensors, 14: 19441-19456.
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  21. Huang, L., J. Zhao, Q. Chen and Y. Zhang, 2014. Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques. Food Chem., 145: 228-236.
    CrossRef  |  Direct Link  |  
  22. Chen, Q., Z. Hui, J. Zhao and Q. Ouyang, 2014. Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost-OLDA classification algorithm. LWT-Food Sci. Technol., 57: 502-507.
    CrossRef  |  Direct Link  |  
  23. Chen, Q., S. Qi, H. Li, X. Han, Q. Ouyang and J. Zhao, 2014. Determination of rice syrup adulterant concentration in honey using three-dimensional fluorescence spectra and multivariate calibrations. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 131: 177-182.
    CrossRef  |  Direct Link  |  
  24. Chen, Q., H. Li, Q. Ouyang and J. Zhao, 2014. Identification of spoilage bacteria using a simple colorimetric sensor array. Sens. Actuat. B: Chem., 205: 1-8.
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  25. Chen, Q., C. Sun, Q. Ouyang, A. Liu, H. Li and J. Zhao, 2014. Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors. Anal. Methods, 6: 9783-9790.
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  26. Zhao, J.W., X.Y. Han, Q.S. Chen and Q. Ouyang, 2013. Identification of adulterated honey based on three-dimensional fluorescence spectra technology. Spectrosc. Spectral Anal., 3: 1626-1630.
    CrossRef  |  Direct Link  |  
  27. Zhao, J., Q. Ouyang, Q. Chen and H. Lin, 2013. Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection. Food Sci. Technol. Int., 19: 305-314.
    CrossRef  |  Direct Link  |  
  28. Teye, E., X. Huang, H. Dai and Q. Chen, 2013. Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 114: 183-189.
    CrossRef  |  Direct Link  |  
  29. Ouyang, Q., Q. Chen, J. Zhao and H. Lin, 2013. Determination of amino acid nitrogen in soy sauce using near infrared spectroscopy combined with characteristic variables selection and extreme learning machine. Food Bioprocess Technol., 6: 2486-2493.
    CrossRef  |  Direct Link  |  
  30. Ouyang, Q., J. Zhao, Q. Chen and H. Lin, 2013. Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array. Food Chem., 138: 1320-1324.
    CrossRef  |  Direct Link  |  
  31. Ouyang, Q., J. Zhao and Q. Chen, 2013. Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis. Food Res. Int., 51: 633-640.
    CrossRef  |  Direct Link  |  
  32. Jiang, H., G. Liu, C. Mei and Q. Chen, 2013. Qualitative and quantitative analysis in solid-state fermentation of protein feed by FT-NIR spectroscopy integrated with multivariate data analysis. Anal. Methods, 5: 1872-1880.
    CrossRef  |  Direct Link  |  
  33. Huang, L., J. Zhao, Q. Chen and Y. Zhang, 2013. Rapid detection of Total Viable Count (TVC) in pork meat by hyperspectral imaging. Food Res. Int., 54: 821-828.
    CrossRef  |  Direct Link  |  
  34. Chen, Q., Y. Zhang, J. Zhao and Z. Hui, 2013. Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms. Anal. Methods, 5: 6382-6388.
    CrossRef  |  Direct Link  |  
  35. Chen, Q., C. Zhang, J. Zhao and Q. Ouyang, 2013. Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety. Trends Anal. Chem., 52: 261-274.
    CrossRef  |  Direct Link  |  
  36. Chen, Q., A. Liu, J. Zhao, Q. Ouyang, Z. Sun and L. Huang, 2013. Monitoring vinegar acetic fermentation using a colorimetric sensor array. Sens. Actuat. B: Chem., 183: 608-616.
    CrossRef  |  Direct Link  |  
  37. Chen, Q., A. Liu, J. Zhao and Q. Ouyang, 2013. Classification of tea category using a portable electronic nose based on an odor imaging sensor array. J. Pharm. Biomed. Anal., 84: 77-83.
    CrossRef  |  Direct Link  |  
  38. Ouyang, Q., J. Zhao, Q. Chen, H. Lin and Z. Sun, 2012. Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools. Anal. Methods, 4: 940-946.
    CrossRef  |  Direct Link  |  
  39. Huang, L., J. Zhao, Y. Zhang and Q. Chen, 2012. Simultaneous multi-component analysis of pork meat during bacterial spoiling process by FT-NIR evaluated with a non-linear algorithm. Anal. Methods, 4: 3816-3823.
    CrossRef  |  Direct Link  |  
  40. Chen, Q., Z. Guo, J. Zhao and Q. Ouyang, 2012. Comparisons of different regressions tools in measurement of antioxidant activity in green tea using near infrared spectroscopy. J. Pharm. Biomed. Anal., 60: 92-97.
    CrossRef  |  Direct Link  |  
  41. Chen, Q., J. Ding, J. Cai, Z. Sun and J. Zhao, 2012. Simultaneous measurement of total acid content and soluble salt‐free solids content in Chinese vinegar using near‐infrared spectroscopy. J. Food Sci., 77: C222-C227.
    CrossRef  |  Direct Link  |  
  42. Chen, Q., J. Ding, J. Cai and J. Zhao, 2012. Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools. Food Chem., 135: 590-595.
    CrossRef  |  Direct Link  |  
  43. Zhao, J.W., K.L. Wang, Q. Ouyang and Q.S. Chen, 2011. Measurement of chlorophyll content and distribution in tea plants leaf using hyperspectral imaging technique. Spectrosc. Spectral Anal., 31: 512-515.
    CrossRef  |  Direct Link  |  
  44. Wu, R.M., J.W. Zhao, Q.S. Chen and X.Y. Huang, 2011. Determination of taste quality of green tea using FT-NIR spectroscopy and variable selection methods. Spectrosc. Spectral Anal., 31: 1782-1785.
    Direct Link  |  
  45. Ou‐Yang, Q., J.W. Zhao, Q.S. Chen, H. Lin and X.Y. Huang, 2011. Study on classification of soy sauce by electronic tongue technique combined with artificial neural network. J. Food Sci., 76: S523-S527.
    CrossRef  |  Direct Link  |  
  46. Lin, H., J.W. Zhao, L. Sun, Q.S. Chen, Z. Sun and F. Zhou, 2011. Stiffness measurement of eggshell by acoustic resonance and PLS models. J. Food Eng., 103: 351-356.
    CrossRef  |  Direct Link  |  
  47. Lin, H., J. Zhao, Q. Chen, F. Zhou and L. Sun, 2011. Discrimination of Radix Pseudostellariae according to geographical origins using NIR spectroscopy and support vector data description. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 79: 1381-1385.
    CrossRef  |  Direct Link  |  
  48. Lin, H., J. Zhao, L. Sun, Q. Chen and F. Zhou, 2011. Freshness measurement of eggs using near infrared (NIR) spectroscopy and multivariate data analysis. Innov. Food Sci. Emerg. Technol., 12: 182-186.
    CrossRef  |  Direct Link  |  
  49. Guo, Z., Q. Chen, L. Chen, W. Huang, C. Zhang and C. Zhao, 2011. Optimization of informative spectral variables for the quantification of EGCG in green tea using Fourier transform near-infrared (FT-NIR) spectroscopy and multivariate calibration. Applied Spectrosc., 65: 1062-1067.
    Direct Link  |  
  50. Chen, Q., J. Zhao, Z. Chen, H. Lin and D.A. Zhao, 2011. Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools. Sens. Actuat. B: Chem., 159: 294-300.
    CrossRef  |  Direct Link  |  
  51. Chen, Q., J. Cai, X. Wan and J. Zhao, 2011. Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy. LWT-Food Sci. Technol., 44: 2053-2058.
    CrossRef  |  Direct Link  |  
  52. Cai, J., Q. Chen, X. Wan and J. Zhao, 2011. Determination of total volatile basic nitrogen (TVB-N) content and Warner-Bratzler Shear Force (WBSF) in pork using Fourier Transform Near Infrared (FT-NIR) spectroscopy. Food Chem., 126: 1354-1360.
    CrossRef  |  Direct Link  |  
  53. Zhao, J., Q. Ouyang, Q. Chen and J. Wang, 2010. Detection of bruise on pear by hyperspectral imaging sensor with different classification algorithms. Sens. Lett., 8: 570-576.
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  54. Zhao, J., H. Lin, Q. Chen, X. Huang, Z. Sun and F. Zhou, 2010. Identification of egg�s freshness using NIR and support vector data description. J. Food Eng., 98: 408-414.
    CrossRef  |  Direct Link  |  
  55. Lin, H., J.W. Zhao, Q.S. Chen, J.R. Cai and P. Zhou, 2010. Identification of egg freshness using near infrared spectroscopy and one class support vector machine algorithm. Spectrosc. Spectral Anal., 30: 929-932.
    CrossRef  |  Direct Link  |  
  56. Lin, H., J. Zhao and Q. Chen, 2010. Eggshell crack detection based on acoustic impulse response combined with kernel independent component analysis and back propagation neural network. Intel. Automat. Soft Comput., 16: 1043-1050.
  57. Chen, Q., P. Jiang and J. Zhao, 2010. Measurement of total flavone content in snow lotus (Saussurea involucrate) using near infrared spectroscopy combined with interval PLS and genetic algorithm. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 76: 50-55.
    CrossRef  |  Direct Link  |  
  58. Chen, Q., J. Zhao, Z. Guo and X. Wang, 2010. Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration. J. Food Compos. Anal., 23: 353-358.
    CrossRef  |  Direct Link  |  
  59. Zhao, J., S. Vittayapadung, Q. Chen, S. Chaitep and R. Chuaviroj, 2009. Nondestructive measurement of sugar content of apple using hyperspectral imaging technique. Maejo Int. J. Sci. Technol., 3: 130-142.
    Direct Link  |  
  60. Zhao, J., Q. Chen, J. Cai and Q. Ouyang, 2009. Automated tea quality classification by hyperspectral imaging. Applied Optics, 48: 3557-3564.
    CrossRef  |  Direct Link  |  
  61. Lue, Q., M.J. Tang, J.W. Zhao, J.R. Cai and Q.S. Chen, 2009. Study of simplification of prediction model for kiwifruit firmness using near infrared spectroscopy. Spectrosc. Spectral Anal., 29: 1768-1771.
    Direct Link  |  
  62. Lin, H., Q. Chen, J. Zhao and P. Zhou, 2009. Determination of free amino acid content in Radix Pseudostellariae using near infrared (NIR) spectroscopy and different multivariate calibrations. J. Pharm. Biomed. Anal., 50: 803-808.
    CrossRef  |  Direct Link  |  
  63. Lin, H., J.W. Zhao, Q.S. Chen, J.R. Cai and P. Zhou, 2009. Eggshell crack detection based on acoustic response and support vector data description algorithm. Eur. Food Res. Technol., 230: 95-100.
    CrossRef  |  Direct Link  |  
  64. Lin, H., J.W. Zhao, Q.S. Chen, J.R. Cai and P. Zhou, 2009. Eggshell crack detection based on acoustic impulse response and supervised pattern recognition. Czech J. Food Sci., 27: 393-402.
  65. Chen, Q.S., Z.M. Guo, J.W. Zhao and Q. Ouyang, 2009. Quantitative analysis of the catechins contents in green tea with near infrared spectroscopy and net analyte preprocessing algorithm. J. Infrared Millimeter Waves, 28: 357-361.
    Direct Link  |  
  66. Chen, Q., J. Zhao, S. Chaitep and Z. Guo, 2009. Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L.)) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy. Food Chem., 113: 1272-1277.
    CrossRef  |  Direct Link  |  
  67. Chen, Q., J. Zhao and H. Lin, 2009. Study on discrimination of Roast green tea (Camellia sinensis L.) according to geographical origin by FT-NIR spectroscopy and supervised pattern recognition. Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 72: 845-850.
    CrossRef  |  Direct Link  |  
  68. Vittayapadung, S., J. Zhao, Q. Chen and R. Chuaviroj, 2008. Application of FT-NIR spectroscopy to the measurement of fruit firmness of Fuji apples. Maejo Int. J. Sci. Technol., 2: 13-23.
  69. Chen, Q., Z. Guo and J. Zhao, 2008. Identification of green tea�s (Camellia sinensis (L.)) quality level according to measurement of main catechins and caffeine contents by HPLC and support vector classification pattern recognition. J. Pharm. Biomed. Anal., 48: 1321-1325.
    CrossRef  |  Direct Link  |  
  70. Chen, Q., J. Zhao, M. Liu, J. Cai and J. Liu, 2008. Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. J. Pharm. Biomed. Anal., 46: 568-573.
    CrossRef  |  Direct Link  |  
  71. Chen, Q., J. Zhao, M. Liu and J. Cai, 2008. Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition. Czech J. Food Sci., 26: 360-367.
    Direct Link  |  
  72. Chen, Q., J. Zhao and S. Vittayapadung, 2008. Identification of the green tea grade level using electronic tongue and pattern recognition. Food Res. Int., 41: 500-504.
    CrossRef  |  Direct Link  |  
  73. Chen, Q., J. Zhao and J. Cai, 2008. Identification of tea varieties using computer vision. Trans. ASABE, 51: 623-628.
    Direct Link  |  
  74. Chen, Q., J. Zhao, C.H. Fang and D. Wang, 2007. Feasibility study on identification of green, black and Oolong teas using near-infrared reflectance spectroscopy based on Support Vector Machine (SVM). Spectrochim. Acta Part A: Mol. Biomol. Spectrosc., 66: 568-574.
    CrossRef  |  Direct Link  |  
  75. Zhao, J.W., Q.S. Chen, H.D. Mang and M.H. Liu, 2006. [Study on the identification of tea using near infrared reflectance spectroscopy]. Spectrosc. Spectral Anal., 26: 1601-1604, (In Chinese).
    PubMed  |  
  76. Zhao, J., Q. Chen, X. Huang and C.H. Fang, 2006. Qualitative identification of tea categories by near infrared spectroscopy and support vector machine. J. Pharm. Biomed. Anal., 41: 1198-1204.
    CrossRef  |  Direct Link  |  
  77. Chen, Q., J. Zhao, X. Huang, H. Zhang and M. Liu, 2006. Simultaneous determination of total polyphenols and caffeine contents of green tea by near-infrared reflectance spectroscopy. Microchem. J., 83: 42-47.
    CrossRef  |  Direct Link  |  
  78. Chen, Q., J. Zhao, H. Zhang and X. Wang, 2006. Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration. Analytica Chimica Acta, 572: 77-84.
    CrossRef  |  Direct Link  |  
  79. Chen, Q., J. Zhao, H. Zhang, L. Muhua and M. Fang, 2005. Qualitative identification of tea by near infrared spectroscopy based on soft independent modelling of class analogy pattern recognition. J. Near Infrared Spectrosc., 13: 327-332.
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