Name: XU Yang

Gender: Female

Degree: Master

Title: Professor

Organization: China Agricultural University

Education Experience:

Sept, 1981-Jul, 1985:  Dalian Jiaotong University 

Bachelor’s Degree, Metallic Material

Sept, 1991-Jun, 1994: China Agriculture University

Master’s Degree, Machine Design and

Work Experience:

Aug, 1985 - Dec, 1990: Beijing Agriculture Mechanization Institute, Teaching Assistant

Dec, 1990 - Dec, 1998:  Beijing Agriculture Engineering University, Lecturer

Dec, 1998 - Dec, 2006: China Agriculture University,

Associate Professor

Dec, 2006 – Now:  China Agriculture University,

Professor

Rewards:

Innovative model of Beijing Municipal

Education. Outstanding Teacher of China Agricultural University.

Research Area:

1. Nondestructive determination of food quality and safety

2. Mechanical and Automation Engineering

Publication:

1、Tian Xiaoyu, Xu Yang*, Peng Yankun, et al. Research on support vector machine evaluation model of beef tenderness [J]. Journal of Food Safety and Quality, 2012, 3(6): 613－616. (in Chinese with English abstract)

2、Ma Shibang, Tang Xiuying, Xu Yang*, et al. Nondestructive determination of pH value in beef using visible/ near-infrared spectroscopy and genetic algorithm[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2012, 28(18): 263－268. (in Chinese with English abstract)

3、Ma Shibang, Xu Yang*, Tang Xiuying, et al. Prediction of storage time of fresh beef with multi-index using visible and near-infrared spectroscopy[J]. Spectroscopy and Spectral Analysis, 2012, 32(12): 3242－3246. (in Chinese with English abstract)

4、Ma Shibang, Peng Yankun, Xu Yang*, et al. Detection of beef TVB-N by visible and near-infrared spectroscopy combined with variable selection method[J]. Journal of Jiangsu University: Natural Science Edition, 2013, 34(1): 44－48. (in Chinese with English abstract)

5、Ma Shibang,  Xu Yang*, Peng Yankun, et al. Assessment of beef freshness based on spectral technology with support vector machine [J]. Journal of Food Safety and Quality, 2012, 3(6): 603－607. (in Chinese with English abstract)

6、Tian Xiaoyu, Tang Xiuying, Xu, Yang*, Peng Yankun, Ma Shibang. Application of VIS/NIR Hyperspectral Imaging for Predicting Beef Tenderness.  American Society of Agricultural and Biological Engineers Annual International Meeting 2012（8）(in English)

7、Tian Xiaoyu,  Xu, Yang*, Li Yongyu, et al.  An Automated Determination System for Beef Quality Evaluation using VIS/NIR Spectroscopy and Imaging Technology.   American Society of Agricultural and Biological Engineers Annual International Meeting 2011（7）(in English)