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    Home > Food News > Food Articles > Academician Sun Dawen of South China University of Technology explained the latest research progress in detecting mycotoxins in agricultural products based on surface-enhanced Raman spectroscopy technology

    Academician Sun Dawen of South China University of Technology explained the latest research progress in detecting mycotoxins in agricultural products based on surface-enhanced Raman spectroscopy technology

    • Last Update: 2021-03-17
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science
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    Original title: The latest research progress in the detection of mycotoxins in agricultural products based on surface enhanced Raman spectroscopy

    background

    Mycotoxins are low molecular weight secondary metabolites, usually produced by Aspergillus, Fusarium and Penicillium.


    Summary content

    Raman spectroscopy (RS) is a vibrational spectroscopy technique based on the interaction between incident light and molecules in the sample.


    Summary conclusion

    SERS is a fast and sensitive technique for detecting trace amounts of mycotoxins.


    Professor Da-Wen Sun, a member of the Central Committee of China Zhi Gong Party, a special expert of the Chinese Federation of Returned Overseas Chinese, and a member of the Expert Advisory Committee of the Overseas Chinese Affairs Office of the State Council.


    Won the International Council of Agriculture and Biological Systems Engineering (CIGR) Outstanding Award, the Royal Institution of Mechanical Engineers "Food Engineer of the Year", Phoenix Satellite TV "Influencing the World Chinese Award", International Food Protection Association "Frozen Food Foundation Frozen Research Award", International Engineering and Food Association Lifetime Achievement Award, "CIGR Honorary Chairman" and many other international awards, from 2015 to 2020, won the "Highly Cited Scientist" title of Clarivate Safety Ball for six consecutive years.


    Published 1,000 papers in world-renowned magazines and international conferences, published 17 monographs, and a total of more than 600 papers were included in SCI (Web of Science's academic h index is 104, SCOPUS's academic h index is 108, GoogleScholar statistics The academic h index is 122).


    Since returning to work at South China University of Technology at the end of 2011, among the articles that can be retrieved on the Web ofScience website so far (November 2020), a total of 209 articles are based on the School of Food Science and Engineering of South China University of Technology as the first author unit.


    Authorized 63 invention patents in China, 10 invention patents in the United States, Britain and Japan, and applied for 9 international PCT patents.



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