姓名： 廖红梅

性别： 女

学历： 研究生

职称： 副教授

工作单位： 江南大学

教育情况：

2005.6-2010.6 中国农业大学 硕博

工作经历：

2010.8-至今  江南大学

主要研究方向：

果蔬加工；非热加工；

食品微生物检测与控制；天然色素基础研究

代表性著作：

Wenxian Zhu, Yana Ai, Fang Fang, Hongmei Liao*. 2021. Application of thermosonication in red pitaya juice processing: impacts on native microbiota and quality properties during storage. Foods 2021, 10, 1041.

 Lingna Zhang, Lifen Jiang, Xinyin Nie, Hongmei Liao*. 2021. Factors affecting the occurrence of viable but non-culturable state in Salmonella, Escherichia coli and Staphylococcus aureus during thermosonication and prevent it with sodium pyruvate. International Journal of Food Science and Technology, 56:2244-2254.

Hongmei Liao, Wenxian Zhu, Kui Zhong, Yuanfa Liu*. Evaluation of colour stability of clear red pitaya juice treated by thermosonication. LWT - Food Science and Technology, 2020,121: 108997.

Hongmei Liao, Kui Zhong*, Xiaosong Hu, Xiaojun Liao. 2019. Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk. Innovative Food Science and Emerging Technologies, 52: 457-462.

Hongmei Liao, Ruirui Zhang, Kui Zhong, Yun Ma, Xinying Nie, Yuanfa Liu*. 2018. Induction of a viable but non-culturable state in Salmonella Typhimurium is correlated with free radicals generated by thermosonication. International Journal of Food Microbiology, 286: 90-97.

Hongmei Liao*, Lifen Jiang, Yuliang Cheng, Xiaojun Liao, Ruirui Zhang. 2018. Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice. Ultrasonics Sonochemistry, 42: 244-249.

Hongmei Liao*, Lifen Jiang, Ruirui Zhang. 2018. Induction of a viable but non-culturable state in Salmonella Typhimurium by thermosonication and factors affecting resuscitation. FEMS Microbiology Letters, 365(2), fnx249.