姓名：肖红梅

性别：女

学历：博士

职称：副教授

工作单位：南京农业大学

教育情况：

1999/9 - 2003/12，南京农业大学，食品科学，博士

1991/9 - 1994/6，南京农业大学，采后生理学，硕士

1994/9 - 1992/6，南京农业大学，作物栽培，学士

工作经历：

1994/9 - 至今，南京农业大学，食品院

2014/3-2015/3，荷兰瓦赫宁根大学，RIKILT，访问学者

2003/02-2004/02，英国赫瑞瓦特大学，生命科学院，访问学者

所受奖项：

无

主要研究方向：

农产品贮藏、转基因食品检测、食品质量与安全控制

代表性著作：

[1] Xiaojie Qin, Hongmei Xiao^(#)(*),  Xu Cheng , Hailian Zhou , Linyuan Si. Hanseniaspora uvarum prolongs shelf life of strawberry via volatile production, Food Microbiology, 2017, 63:205-212.

[2] Cai, Zikang, Yang, Rong, Xiao, Hongmei^(*), Qin, Xiaojie, Si, Linyuan. Effect of preharvest application of Hanseniaspora uvarum on postharvest diseases in strawberries, Postharvest Biology and Technology, 2015, 100(2):52-58.

[3] Qin, Xiaojie, Xiao, Hongmei^(*), Xue, Changhui, Yu, Zhifang, Yang, Rong, Cai, Zikang, Si, Linyuan. Biocontrol of gray mold in grapes with the yeast Hanseniaspora uvarum alone and in combination with salicylic acid or sodium bicarbonate, Postharvest Biology and Technology, 2015, 100(2):160-167.

[4] Song, Shangxin, Zhou, Guanghong, Gao, Feng, Zhang, Wei, Qiu, Liangyan, Dai, Sifa, Xu, Xinglian, Xiao, Hongmei^(*). Degradation of transgene DNA in genetically modified herbicide-tolerant rice during food processing, Food and Chemical Toxicology, 2011, 49(12):3174-3182.

[5] Hongmei Xiao · Shangxin Song. The Stability of DNA in Genetically Modified Rice During Food Processing.  Processing and Impact on Active Components in Food, pp.401-405 DOI: 10.1016/B978-0-12-404699-3.00048-2