王硕

博士,讲师

地址：扬州市华扬西路196号扬州大学食品科学与工程学院

邮编：225127

E-mail: nashdatian@163.com

个人主要科研经历

2020.04-至今，扬州大学食品科学与工程学院，讲师

2017.04-2020.03，日本秋田县立大学，食品科学与工程专业，博士

2016.10-2017.03，日本秋田县立大学，食品科学与工程专业，研究生

2013.09-2016.07，河南大学，应用化学专业，硕士

主要研究方向

1. 发酵食品的品质评价

2. 食品品质控制及预测模型的开发

3. 食品成分快速检测技术

研究论文

[1] Shuo Wang, Beiyi Liu, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & Jie Yu Chen. Application of Compressed Sensing for selecting relevant variables for a model to predict the quality of Japanese fermented soy sauce. Innovative Food Science & Emerging Technologies DOI: 10.1016/j.ifset.2019.102241

[2] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & Jie Yu Chen. Effect of volatile compounds on the quality of Japanese fermented soy sauce. LWT-Food Science and Technology, 111:594-601, 2019. DOI: 10.1016/j.lwt.2019.05.050

[3] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & Jie Yu Chen. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation, Analytical Letters, 1-15, 2019. DOI: 10.1080/00032719.2019.1570244

[4] Shuo Wang, Han Zhang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno & Jie Yu Chen. Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce, Analytical Letters, 51(14): 2192-2204, 2018. DOI: 10.1080/00032719.2017.1419252

[5] Shuo Wang, Takehiro Tamura, Nobuyuki Kyouno, Xiaofang Liu, Han Zhang, Yoshinobu Akiyama & Jie Yu Chen. Rapid detection of the quality of Japanese fermented soy sauce using Near-Infrared Spectroscopy. Analytical methods. DOI: 10.1039/D0AY00521E

[6] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jie Yu Chen & Han Zhang. Model for prediction of the carbonyl value of frying oil from the initial composition. LWT-Food Science and Technology. 117:108660, 2020. DOI: 10.1016/j.lwt.2019.108660

[7] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, JieYu Chen & Han Zhang. Analysis of the dynamic decomposition of unsaturated fatty acids and tocopherols in commercial oils during deep frying. Analytical Letters, 52(12): 1991-2005, 2019.  DOI: 00032719.2019.1590378

[8] Xiaofang Liu, Shuo Wang, Eitaro Masui, Shigeru Tamogami, Jie Yu Chen & Han Zhang. Decomposition of tocopherols homologues and their effects on the decomposition of unsaturated fatty acids in 10 commercial oils during deep frying. Analytical Letters, 17 Feb 2020. DOI: 10.1080/00032719.2020.1727493

[9] Xiaofang Liu, Nozomi Hoshino, Shuo Wang, Eitaro Masui, Jie Yu Chen & Han Zhang. A novel evaluation index for predicting the degradation rate of frying oils based on their fatty acid composition. European Journal of Lipid Science and Technology, 120(7):1700528, 2018. DOI: 10.1002/ejlt.201700528

[10] Han Zhang, Yuya Waizumi, Shuo Wang, Xiaofang Liu, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, Yelian Miao, Jie Yu Chen. Relationships between visible/Near Infrared Spectra and Sensory Evaluations of Soy Sauce. The 5th Asian Near-Infrared Symposium. The Hotel Shiroyama, Kagoshima, Japan. November 30-December 3, 2016.

[11] Jie Yu Chen, Yuya Waizumi, Shuo Wang, Xiaofang Liu, Han Zhang, Takayuki Watanabe, Takehiro Tamura, Nobuyuki Kyouno, Yelian Miao. Correlating Visible/Near Infrared Spectra with Sensory Evaluation Values of Miso Paste. The 5th Asian Near-Infrared Symposium. The Hotel Shiroyama, Kagoshima, Japan. November 30-December 3, 2016.