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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 N^ɛ-(carboxymethyl)lysine and N^ɛ-(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 N^ε-carboxymethyllysine and N^ε-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