Junhu Cheng
 
time: 2017-04-07

Name:   Junhu Cheng

Introduction: Associate Professor

School of Food Science and Engineering
 Tel:        020-39381191
 Fax:       0086-20-39381191
 E-mail:   
fechengjh@scut.edu.cn

Education Background
2012.9-2016.9, South China University of Technology, PhD in Food Science

2015.8-2016.8, Katholieke Universiteit Leuven (KUL), a visiting PhD student in Biosystem Engineering

2008.9-2011.6, Henan University of Technology, MEngSc in Food Science and Technology

2004.9-2008.6, Henan University of Technology, BSc in Food Quality and Safety

Employment Summary

Assistant Professor (2016.10- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
1. Application technologies of spectral and imaging (hyperspectral imaging) on food quality and safety.

2. Innovative food processing technologies including microwave assisted technology and cold plasma.

Publications* as corresponding author

1. Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition, 55(7): 1012-1025. (SCI一区Top, IF=5.492).

2. Cheng, J.-H., & Sun, D.-W.* (2015). Rapid quantification analysis and visualization of Escherichia coli loads in grass carp fish flesh by hyperspectral imaging method.Food and Bioprocess Technology, 8(5): 951-959. (SCI一区Top, IF=2.574).

3. Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Comparison of visible and long-wave near infrared hyperspectral imaging for colour measurement of grass carp (Ctenopharyngodon idella). Food and Bioprocess Technology, 7(11): 3109-3120. (SCI一区Top, IF=2.574).

4. Cheng, J.-H., Dai, Q., Sun, D.-W.*, Zeng, X.-A., Liu, D., & Pu, H.-B. (2013). Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology,34(1): 18-31. (SCI一区Top, IF=5.150).

5. Cheng, J.-H., Sun, D.-W.* (2014). Hyperspectral imaging as an effective tool for quality and safety analysis and control of fish and other seafoods: current research and potential applications. Trends in Food Science & Technology, 37(2): 78-91. (SCI一区Top, IF=5.150).

6. Cheng, J.-H., Sun, D.-W.*, Han, Z., & Zeng, X.-A. (2014). Texture and structure measurements and analysis for evaluation of fish and fillet freshness quality. Comprehensive Reviews in Food Science and Food Safety, 13(1): 52-61. (SCI一区Top, IF=4.903).

7. Cheng, J.-H., Sun, D.-W.* (2015). Recent applications of spectroscopic and hyperspectral imaging techniques with chemometric analysis for rapid inspection of microbial spoilage in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 14(4): 478-490. (SCI一区Top, IF=4.903).

8. Cheng, J.-H., Sun, D.-W.* (2016). Partial least square regression (PLSR) applied to NIR and HSI spectral data modeling to predict chemical properties of fish muscle. Food Engineering Reviews, accepted, doi10.1007/s12393-016-9147-1. (SCI一区Top, IF=4.375).

9. Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., & Wang, Q.-J., & Chen, Y.-N. (2015). Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet.Food Chemistry, 171: 258-265. (SCI二区Top, IF=4.052).

10. Cheng, J.-H., Sun, D.-W.*, Pu, H., & Zhu, Z. (2015). Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillet. Food Chemistry, 185: 245-253. (SCI二区Top, IF=4.052).

11. Cheng, J.-H., Sun, D.-W.*, & Pu, H. (2016). Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. Food Chemistry, 197: 855-863. (SCI二区Top, IF=4.052).

12. Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2015). Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets. Journal of Food Engineering, 161: 33-39. (SCI二区, IF=3.199).

13. Cheng, J.-H., Sun, D.-W.*, Qu, J.-H, Pu, H.-B., Chen, X., Liu, Y., Zhang, Hong., & Li, J.-L. (2016). Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet. Journal of Food Engineering, 182: 9-17. (SCI二区, IF=3.199).

14. Cheng, J.-H., Sun, D.-W.*, Zeng, X.-A., & Pu, H.-B. (2014). Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp by hyperspectral imaging. Innovative Food Science & Emerging Technologies, 21: 179-187. (SCI二区, IF=2.997).

15. Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2014). Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp as affected by frozen storage. Food Research International,  56(2): 190-198. (SCI二区, IF=3.182).

16. Cheng, J.-H., Sun, D.-W.* (2015). Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis.LWT - Food Science and Technology, 62(2): 1060-1068. (SCI二区, IF=2.711).

17. Cheng, J.-H., Sun, D.-W.* (2015). Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet. LWT - Food Science and Technology, 63(2): 892-898. (SCI二区, IF=2.711).

18. Cheng, J.-H., Nicolai, B., Sun, D.-W.* (2016). Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review. Meat Science,123: 182-191. (SCI二区, IF=2.801).

19. Cheng, J.-H., Sun, D.-W.*, & Wei, Q. (2016). Enhancing visible and near-infrared hyperspectral imaging prediction of TVB-N level for fish fillet freshness evaluation by filtering optimal variables.Food Analytical Methods, DOI 10.1007/s12161-016-0742-9.

20. Cheng, J.-H., Sun, D.-W.*, & Zhu, Z. (2016). Effects of frozen storage condition abuse on the textural and chemical properties of grass carp (Ctenopharyngodon idella) fillets. Journal of Food Processing and Preservation,doi:10.1111/jfpp.13002. (SCI四区, IF=0.894).

21.Jin, H., Ma, Yong., Li, Lin., & Cheng, J.-H*(通讯作者). (2016). Rapid and non-destructive determination of oil content of peanut (Arachis hypogaea L.) using hyperspectral imaging analysis. Food Analytical Methods, 9(7): 2060-2067.(SCI二区, IF=2.167).

22.Dai, Q., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Advances in feature selection methods for hyperspectral image processing in the food industry applications.Critical Reviews in Food Science and Nutrition, 55(10): 1368-1382.(SCI一区, IF=5.492).

23.Dai, Q., Cheng, J.-H., Sun, D.-W.*, Pu, H. -B., Zeng, X. -A., & Xiong, Z. (2014). Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn. Journal of Food Engineering, 136(9): 64-72. (SCI二区, IF=3.199).

24.Dai, Q., Cheng, J. -H., Sun, D. -W.*, Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2015). Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns. Journal of Food Engineerging, 149(3): 97-104. (SCI二区, IF=3.199).

25. Dai, Q., Cheng, J.-H., Sun, D.-W.*, Zhu, Z., & Pu, H.-B. (2016). Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). Food Chemistry, 197: 257-265. (SCI二区Top, IF=4.052).

26. Qu, J.-H, Cheng, J.-H., Sun, D.-W.*, Pu, H.-B., Wang, Q.-J & Ma, J. (2015). Discrimination of shelled shrimp among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique. LWT-Food Science and Technology, 62(1): 202-209. (SCI二区, IF=2.711).

27. Cheng, W., Cheng, J.-H., Sun, D.-W.*, Pu, H.-B. (2015). Marbling analysis for evaluating meat quality: methods and techniques. Comprehensive Reviews in Food Science and Food Safety, 14(5): 523-535. (SCI一区Top, IF=4.903).

28.Dai, Q., Sun, D.-W.*, Cheng, J.-H., Pu, H.-B., Zeng, X.-A., & Xiong, Z. (2014). Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13(6): 1207-1218.(SCI一区, IF=4.903).

29.Qu, J.-H, Liu, D., Cheng, J.-H., Sun, D.-W.*, & Zeng, X.-A. (2015). Applications of near infrared spectroscopy in food safety evaluation and control: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 55(13): 1939-1954.(SCI一区, IF=5.492).

30. Chen, Y.-N, Sun, D.-W.*, Cheng, J.-H., & Gao, W.-H. (2016). Recent advances for rapid identification of chemical information of muscle foods by hyperspectral imaging analysis, Food Engineering Reviews,8(3): 336-350. (SCI一区, IF=4.375).