牛丽红
时间:2020-07-08
牛丽红,女,工学博士,讲师,2017年6月毕业于上海海洋大学。研究方向为食品工程。
现授课程:
《食品原料生产安全控制》
《药物残留检测与监控技术》
目前研究方向或领域:
水产品安全与质量控制
目前承担的科研项目:
山东省自然科学基金培养基金项目,“不同加工、包装条件下鲅鱼储藏过程中食源性晚期糖基化终末产物的形成机制”,ZR2019PC058
目前有代表性的论文:
(1) Lihong Niu, Xiaohua Sun, Juming Tang, Jianhui Wang, Jing Wang, Barbara A. Rasco, Keqiang Lai, Yuxia Fan, Yiqun Huang*. Combination effects of salts and cold storage on the formation of protein-bound Nɛ-(carboxymethyl)lysine and Nɛ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork, Food Chemistry, 2018, 264: 455-461
(2) Lihong Niu, Xiaohua Sun, Juming Tang, Jing Wang, Barbara A. Rasco*, Keqiang Lai, Yuxia Fan, Yiqun Huang*. Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness, Journal of Food Composition and Analysis, 2017, 63: 133-138
(3) Lihong Niu, Xiaohua Sun, Juming Tang, Jing Wang, Barbara A. Rasco*, Keqiang Lai, Yiqun Huang*. Free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in fish muscle: biological variation and effects of heat treatment, Journal of Food Composition and Analysis, 2017, 57: 56-63
(4) Lihong Niu, Barbara A. Rasco, Juming Tang, Keqiang Lai, Yiqun Huang*. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions, LWT - Food Science and Technology, 2015, 61: 19-24
(5) Lihong Niu, Xin Zhou, Chuqiao Yuan, Yun Bai, Keqiang Lai, Fuxin Yang, Yiqun Huang*. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments, Food Hydrocolloids, 2013, 33: 336-341