姓名：梁克红
性别：女
学历：博士
职称：副研究员
工作单位：农业农村部食物与营养发展研究所
教育情况：
2013年博士毕业于中国科学院过程工程研究所生物化工专业
工作经历：
2013年于农业农村部食物与营养发展研究所工作
主要研究方向：
农产品质量与安全、谷物储藏品质研究
代表性著作：
? Kehong Liang*, Shan Liang, Hong Zhu. Comparative proteomics analysis of the effect of selenium treatment on the quality of foxtail millet. LWT-Food Science and Technology. 2020, 131: 109691.
? Kehong Liang*, Hong Zhu, Xiaohong Wang. Effect of storage on n-3 PUFA-enriched eggs. CYTA-Journal of Food. 2020, 18: 102-107.
? Kehong Liang*, Shan Liang, Lingang Lu, et al. Metabolic variation and cooking qualities of millet cultivars grown both organically and conventionally. Food Research International, 2018, 106: 825-833.
? Kehong Liang*, Shan Liang, Lingang Lu, et al. Geographical origin traceability of foxtail millet based on the combination of multi-element and chemical composition analysis. International Journal of Food Properties. 2018, 21: 1769-1777.
? Kehong Liang*, Yan Zhao, Juan Han, et al. Fatty acid composition, vitamin A content and oxidative stability of milk in China. Journal of Applied Animal Research, 2018, 46: 566-571.
? Kehong Liang, Xiaochen Fu, Lidong Wu, et al. A novel tyrosinase biosensor based on graphene and Co3O4 nanocomposite materials for rapid determining catechol. International Journal of Electrochemical Science. 2016, 11: 250-258.
