柳红莉，女，毕业于大连工业大学食品科学与工程专业，博士，长期从事肉品加工、食品微生物与人体健康的基础研究工作。目前主要研究方向为药食同源物质的功能活性评价及其产业化研究。至今先后在《Food Control》、《Trends in Food Science & Technology》、《Foods》和《食品科学》等国内外重要学术期刊上发表10多篇核心期刊论文；申请专利2项；参与国家、省部科研项目5项；主持河南省协同创新中心一般科研项目1项。主讲课程包括《无机及分析化学实验》、《食品微生物学实验》、《化工原理》、《食品工厂设计》等。
联系方式：1253866255@qq.com
主要成果：
一、发表论文
1.Hongli Liu, Wenxiu Zhu, Yu Cao, Jingzhu Gao, Tong Jin, Ningbo Qin, Xiaodong Xia. Punicalagin inhibits biofilm formation and virulence gene expression of Vibrio parahaemolyticus. Food Control, 2022.
2.Hongli Liu, Wenxiu Zhu, Yue Zou, Xiaodong Xia. Antimicrobial activity and mechanisms of punicalagin against V. parahaemolyticus. Foods, 2024.
3.Yu Cao, Hongli Liu, Xiaomeng Ren, Beiwei Zhu*, Xiaodong Xia*. Impact of Food Additives on the Composition and Function of Gut Microbiota: A review. Trends in Food Science & Technology, 2020.
4.Jiaxiu Liu, Hongli Liu, Huanhuan Liu, Yue Teng, Ningbo Qin, Xiaomeng Ren, Xiaodong Xia. Live and pasteurized Akkermansia muciniphila decrease susceptibility to Salmonella Typhimurium infection in mice. Journal of Advanced Research, 2023.
5.Wenxiu Zhu, Hongli Liu, Tong Jin, Siyang Chen, Longze Liu, Haisong Wang, Xiaodong Xia. Identification of VP0143 gene which modulates biofilm formation of Vibrio parahaemolyticus. Food Bioscience, 2023.