Quan-Sheng Chen

Study on classification of soy sauce by electronic tongue technique combined with artificial neural network.

Hao Lin, Qin Ou-Yang, Jie-Wen Zhao, 2011, Journal of food science.

[Study of simplification of prediction model for kiwifruit firmness using near infrared spectroscopy].

Jie-Wen Zhao, Quan-Sheng Chen, Qiang Lü, 2009, Guang pu xue yu guang pu fen xi = Guang pu.

[Identification of egg freshness using near infrared spectroscopy and one class support vector machine algorithm].

Hao Lin, Jie-Wen Zhao, Quan-Sheng Chen, 2010, Guang pu xue yu guang pu fen xi = Guang pu.

A novel colorimetric sensor array based on boron-dipyrromethene dyes for monitoring the storage time of rice.

Quan-Sheng Chen, Hao Lin, Quansheng Chen, 2018, Food chemistry.