姓名:刘言

性别:

学历:博士研究生

职称:副教授

工作单位:武汉轻工大学食品科学与工程学院

 

教育情况:

2011.09-2016.06:南开大学,分析化学专业,博士研究生

2007.09-2011.06:南开大学,化学专业,本科

 

工作经历:

2016.07-至今:武汉轻工大学食品科学与工程学院

 

所主持的项目及其进展

[1] 十三五国家重点研发计划食品安全关键技术研发重点专项课题任务:重金属和水体有机污染物在小龙虾全链条的消长规律及动态调控机制研究,2019YFC1606002-2,结题。

[2] 十四五国家重点研发计划青年科学家项目任务:微藻蛋白新型食品全链条风险因子迁移转化与动态消长规律研究,2022YFF1102500-2,在研。

 

主要研究方向:

[1] 化学计量学算法研究

[2] 近红外光谱分析技术在食品分析中应用

[3] 复杂体系分析

 

代表性著作:

[1] Multi-spectrometer calibration transfer based on independent component analysis. Analyst, 2018, 143: 1274-1280.

[2] Discriminating geographic origin of sesame oils and determining lignans by near-infrared spectroscopy combined with chemometric methods. Journal of Food Composition and Analysis, 2019, 84: 103327.

[3] Rapid determination of phytosterols by NIRS and chemometric methods. Spectrochimica Acta Part A, 2019, 211: 336-341.

[4] Geographical discrimination and adulteration analysis for edible oils using two-dimensional correlation spectroscopy and convolutional neural networks (CNNs). Spectrochimica Acta Part A, 2021, 246: 118973.

[5] Simultaneous and rapid determination of sesamin and sesamolin in sesame oils using excitation-emission matrix ?uorescence coupled with self-weighted alternating trilinear decomposition. Journal of the Science of Food & Agriculture, 2020, 100: 4418-4424.

[6] Nondestructive evaluation of the biogenic amine in cray ?sh (Prokaryophyllus clarkii) by nearinfrared spectroscopy. Journal of Near Infrared Spectroscopy, 2021, 29(6): 1-9.

[7] Monitoring freshness of crayfish (Prokaryophyllus clarkii) through the combination of near-infrared spectroscopy and chemometric method. Journal of Food Measurement and Characterization, 2022, 16(5): 3438-3450.

[8] 长江中下游小龙虾全产业链食品质量安全现状分析. 食品安全质量检测学报, 2022, 13(8): 2383-2391.

[9] 基于近红外光谱技术快速检测小龙虾中的生物胺. 食品安全质量检测学报, 2022, 13(8): 2419-2425.

[10] Convolutional neural network-based portable computer vision system for freshness assessment of crayfish (Prokaryophyllus clarkii). Journal of Food Science, 2022, 87(12): 5330-5339.