黄轶群

个人简介
科研项目
学术论文
获奖
专利
承担教学
研究生培养

姓名：黄轶群	性别：
民族：	年龄：
最高学历：	学位：
先后获湖南农大食品学士、北京工商大学化工硕士、University of Washington食品硕士及Washington State University (WSU)食品博士学位；2002-2004年,WSU,从事博士后工作；2004-2008年，The City University of New York，Assistant Professor,从事食品科学与营养的教学与研究工作；2009年至今，上海海洋大学食品学院工作。于2009年分别获上海市人才发展资金，入选上海市“浦江人才”计划和上海市“东方学者”特聘教授。近年来，先后在国际食品领域重要学术期刊上发表论文30余篇，参与出版专著1部，为20多个国际期刊审稿，并担任Journal of Food Measurement and Characterization编委。目前主要研究方向：食品快速、无损检测，食品加工过程中的物化变化，鱼皮明胶的提取、改性及其应用，低脂、低糖健康产品的开发。

　　发表的主要论文 (*联系作者)：

　　Niu L, Rasco BA, Tang J, Lai K, *Huang Y. 2015. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions. LWT-Food Science and Technology. http://dx.doi.org/10.1016/j.lwt.2014.11.016.

　　Sun X, Tang J, Wang J, Rasco BA, Lai K, *Huang Y. 2015. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry. 172: 802-807.

　　Zhang Y, Yu W, Pei L, Lai K, Rasco BA, *Huang Y. 2015. Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering. Food Chemistry. 169: 80-84.

　　Fan Y, Lai K, Rasco BA, *Huang Y. 2015. Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis. LWT-Food Science and Technology. 60: 352-357.

　　Yu W, Huang Y, Pei L, Fan Y, Wang X, *Lai K. 2014. Magnetic Fe3O4/Ag hybrid nanoparticles as surface-enhanced Raman scattering substrate for trace analysis of furazolidone in fish feeds. Journal of Nanomaterials. Doi/10.1155/2014/796575, 2014.

　　Shen Y, Chen S, Du R, Xiao Z, Huang Y, Rasco BA, *Lai K. 2014. Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy. Journal of Food Measurement and Characterization. DOI: 10.1007/s11694-014-9194-3.

　　Pei L, Huang Y, Li C, Zhang Y, Rasco BA, *Lai K. 2014. Detection of triphenylmethane drugs in fish muscle by surface-enhanced Raman spectroscopy coupled with Au-Ag core-Shell nanoparticles. Journal of Nanomaterials. Doi/10.1155/2014/730915.

　　Li C, Huang Y, Pei L, Wu W, Yu W, Rasco BA, *Lai K. 2014. Analyses of trace crystal violet and leucocrystal violet with gold nanospheres and commercial gold nanosubstrates for surface-enhanced Raman spectroscopy. Food Analytical Methods. 7: 2107-2112.

　　Pan Y, Lai K, Fan Y, Li C, Pei L, Rasco BA, *Huang Y. 2014. Determination of tert-butylhydroquinone in vegetable oils using surface-enhanced Raman spectroscopy. Journal of Food Science. 79(6): T1225-1230.

　　樊玉霞, 赖克强, 黄轶群*. 2014. 表面增强拉曼光谱技术在食品中痕量化学危害检测中的应用. 光谱学与光谱分析. 34(7): 1859-1864.

　　Fan Y, Lai K, Rasco BA, *Huang Y. 2014. Analyses of phosmet residues in apples with surface-enhanced Raman spectroscopy. Food Control. 37: 153-157.

　　Niu L, Zhou X, Yuan C, Bai Y, Lai K, Yang F, *Huang Y. 2013. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids. 33: 336-341.

　　李春颖, 赖克强, 张源园, 裴鹭, 黄轶群*. 2013. 表面增强拉曼光谱检测鱼肉中禁用和限用药物研究. 化学学报. 71: 221-226.

　　Xiao Z, Lai K, Du R, Shen Y, Sun X, Pan Y, *Huang Y. 2013. Fat and moisture content in Chinese fried bread sticks: assessment and rapid near-Infrared method. Journal of Spectroscopy. Volume 2013, Article ID 973623. http://dx.doi.org/10.1155/2013/973623.

　　Zhang Y, Lai K, Zhou J, Wang X, Rasco BA, *Huang Y. 2012. A novel approach to determine leucomalachite green and malachite green in ?sh ?llets with surface-enhanced Raman spectroscopy (SERS) and multivariate analyses. Journal of Raman Spectroscopy. 43: 1208-1213.

　　Zhang Y, Huang Y, Zhai F, Du R, *Lai K. 2012. Analyses of enrofloxacin, furazolidone and malachite green in fish products with surface-enhanced Raman spectroscopy. Food Chemistry. 135: 845-850.

　　Du R, Lai K, Xiao Z, Wang X, *Huang Y. 2012. evaluation of the quality of deep frying oils with Fourier transform near-infrared and mid-infrared Spectroscopy. Journal of Food Science. 77: C261-266.

　　翟福丽, 黄轶群, 王锡昌, 赖克强*. 2012. 应用表面增强拉曼光谱技术快速检测尿样中的β-兴奋剂. 分析化学. 40: 718-723.

　　Zhai F, Huang Y, Li C, Wang X, *Lai K. 2011.Rapid determination of ractopamine in swine urine using surface-enhanced Raman spectroscopy. Journal of Agricultural and Food Chemistry. 59 (18):10023–10027.

　　Lai K, Zhai F, Zhang Y, Wang X, Rasco BA, *Huang Y. 2011. Application of surface enhanced Raman spectroscopy for analyses of restricted sulfa drugs. Sensing and Instrumentation for Food Quality and Safety. 5:91-96.

　　Lai K, Zhang Y, Du R, Zhai F, Rasco BA, *Huang Y. 2011. Determination of chloramphenicol and crystal violet with surface enhanced Raman spectroscopy, Sensing and Instrumentation for Food Quality and Safety. 5: 19-24.

　　Wang Y, Xia Y, Wang J, Luo F, *Huang Y. 2009. Capsaicinoids in chili pepper (Capsicum annuum L.) powder as affected by heating and storage methods. Transactions of the ASABE. 52(6): 2007-2010.

　　Huang Y, Takhar PS, *Tang J, Swanson BG. 2008. Flow behaviors of high acyl gellan aqueous solution as affected by temperature, and calcium and gellan concentrations. International Journal of Food Engineering. 4(5),　12.

　　Huang Y, Rasco BA, Cavinato AG. 2008. Fruit Juices. In: Sun DV (ed.), Infrared spectroscopy for food quality analysis and control. Academic Press: Gent, Belgium. ISBN-13: 978-0-12-374136-3; ISBN-10: 0-12-374136-X.

　　Huang Y, Kangas LJ, *Rasco BA. 2007. Application of artificial neural networks in food science. Critical Reviews in Food Science & Nutrition. 47:113–126.

　　Huang Y, Cavinato AG, *Tang J, Swanson BG, Lin M, Rasco BA. 2007. Characterization of sol-gel transitions of food hydrocolloids with near infrared spectroscopy. LWT-Food Science and Technology. 40: 1018–1026.

　　Huang Y, Cavinato AG, Mayes DM,*Rasco BA. 2007. Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR). Sensing and Instrumentation for Food Quality and Safety. 1: 91-97.

　　Lin M, Al-Holy M, Chang S-S, Huang Y, Cavinato AG, Kang D-H, *Rasco BA. 2005. Detection of Alicyclobacillus sp. isolates in apple juice by Fourier Transform infrared spectroscopy. International Journal of Food Microbiology. 105: 369-376.

　　Huang Y, Singh PP, *Tang J, Swanson BG. 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations. Carbohydrate Polymers. 56: 27-33.

　　Lin M, Al-Holy M, Al-Qadiri H, Huang Y, Kang D-H, Cavinato AG, *Rasco BA. 2004. Discrimination of intact and injured Listeria monocytogenes by Fourier Transform infrared spectroscopy and principal component analysis. Journal of Agricultural and Food Chemistry. 52: 5769-5772.

　　Huang Y, Cavinato AG, Mayes DM, Kangas LJ, Bledsoe GE, *Rasco BA. 2003. Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin). Journal of Food Science. 68: 482-486.

　　Huang Y, *Tang J, Swanson BG, Cavinato AG, Lin M, Rasco BA. 2003. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers. 53: 281-288.

　　Lin M, Cavinato AG, Mayes DM, Huang Y, Al-holy M, *Rasco BA. 2003. Detecting bruise in Pacific pink salmon (oncorhynchus gorbuscha) by short-wavelength near-infrared (SW-NIR) spectroscopy and image analysis. Journal of Agricultural and Food Chemistry. 51: 6404-6408.

　　Huang Y, Tang J, Swanson BG, *Rasco BA. 2003. Effects of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers. 54: 517-522.

　　Lin M, Cavinato AG, Huang Y, *Rasco BA. 2003. Predicting sodium chloride content in commercial king (oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Research International. 36: 761-766.

　　Huang Y, Cavinato AG, Mayes DM, Bledsoe GE, *Rasco BA. 2002. Nondestructive prediction of water and sodium chloride in cold smoked Atlantic salmon (Salmo salar). Journal of Food Science. 67(7): 2543-2547.

　　Huang Y, Rogers TM, Wenz MA, Cavinato AG, Mayes DM, Bledsoe GE, *Rasco BA. 2001. Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy. Journal of Agricultural and Food Chemistry. 49: 4161-4167.