Professor | Jiang Shui | Asia Growth Partners

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Name	Jiang Shui
Contact Information	jiangshui@sjtu.edu.cn
Language ability	Chinese, English
Province	Shanghai

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Name

Jiang Shui

Contact Information

jiangshui@sjtu.edu.cn

Language ability

Chinese, English

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Veterinary Medicine
Academic Background & Achievements	2014-2018 PhD in Biosystems Engineering and Food Science, Zhejiang University Selected for Shanghai Jiao Tong University's 2021 'Morning Star Postdoctoral Incentive Plan' Hosted 3 projects funded by the National Natural Science Foundation of China
Work Experience	2022-present - Shanghai Jiao Tong University, School of Agriculture and Biology - Assistant Researcher 2018-2021 - Shanghai Jiao Tong University, School of Agriculture and Biology - Postdoctoral Researcher 2014-2018 - Zhejiang University, Department of Biosystems Engineering - PhD Student
Awards	2021: Best Poster Award at the 16th Weurman Flavour Research Symposium

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Veterinary Medicine

Academic Background & Achievements

2014-2018 PhD in Biosystems Engineering and Food Science, Zhejiang University
Selected for Shanghai Jiao Tong University's 2021 'Morning Star Postdoctoral Incentive Plan'
Hosted 3 projects funded by the National Natural Science Foundation of China

Work Experience

2022-present - Shanghai Jiao Tong University, School of Agriculture and Biology - Assistant Researcher
2018-2021 - Shanghai Jiao Tong University, School of Agriculture and Biology - Postdoctoral Researcher
2014-2018 - Zhejiang University, Department of Biosystems Engineering - PhD Student

Awards

2021: Best Poster Award at the 16th Weurman Flavour Research Symposium

Areas of Focus	Application of intelligent sensory technology in food flavor evaluation Sensor development and its application in food flavor and smart agriculture
Publications	Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus, Li, Y., Jiang, S., Zhu, Y., Shi, W., Liu, Y., 2022 Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods, Jiang, S., Xia, D., Wang, X., Zhu, Y., Chen, G., Liu, Y., 2022 A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams, Jiang, S., Ni, C.D., Chen, G.L., Liu, Y., 2021 Gas sensors for volatile compounds analysis in muscle foods: A review, Jiang, S., Liu, Y., 2020 Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams, Jiang, S., Dong Xia, Danni Zhang, Gaole Chen, Yuan Liu, 2020 A novel framework for analyzing MOS E-nose data based on voting theory: Application to evaluate the internal quality of Chinese pecans, Jiang, S., Wang, J., Wang, Y.W., Cheng, S.M., 2017 Qualitative and quantitative analysis on fatty acid profiles of Chinese pecans (Carya cathayensis) during storage using electronic nose combined with chemometrics methods, Jiang, S., Wang, J., 2017 Internal quality detection of Chinese pecans (Carya cathayensis) during storage using electronic nose responses combined with physicochemical methods, Jiang, S., Wang, J., 2016 Qualitative and quantitative analysis of Chinese pecans (Carya cathayensis) during storage using MOS E-nose combined with chemometrics methods, Jiang, S., Wang, J., Wang, Y.W., Cheng, S.M., 2016

Areas of Focus

Application of intelligent sensory technology in food flavor evaluation
Sensor development and its application in food flavor and smart agriculture

Publications

Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus, Li, Y., Jiang, S.*, Zhu, Y., Shi, W., Liu, Y.*, 2022
Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods, Jiang, S., Xia, D., Wang, X., Zhu, Y., Chen, G., Liu, Y.*, 2022
A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams, Jiang, S., Ni, C.D., Chen, G.L., Liu, Y.*, 2021
Gas sensors for volatile compounds analysis in muscle foods: A review, Jiang, S., Liu, Y.*, 2020
Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams, Jiang, S., Dong Xia, Danni Zhang, Gaole Chen, Yuan Liu*, 2020
A novel framework for analyzing MOS E-nose data based on voting theory: Application to evaluate the internal quality of Chinese pecans, Jiang, S., Wang, J.*, Wang, Y.W., Cheng, S.M., 2017
Qualitative and quantitative analysis on fatty acid profiles of Chinese pecans (Carya cathayensis) during storage using electronic nose combined with chemometrics methods, Jiang, S., Wang, J.*, 2017
Internal quality detection of Chinese pecans (Carya cathayensis) during storage using electronic nose responses combined with physicochemical methods, Jiang, S., Wang, J.*, 2016
Qualitative and quantitative analysis of Chinese pecans (Carya cathayensis) during storage using MOS E-nose combined with chemometrics methods, Jiang, S., Wang, J.*, Wang, Y.W., Cheng, S.M., 2016

Sensory Technology Food Flavor Evaluation Sensor Development Smart Agriculture Quality Assessment Flavor Analysis Technology Application Research Innovation

Xiu Ge Gao - Nanjing Agricultural University

Peining Fu - Shanghai Jiao Tong University

Kang Jijun - China Agricultural University

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