Dr. Mei Lyu (Lu)

Research

Research interests involve 1) the assessment of allergenicity of food ingredients derived from genetically engineered crops and other sources; 2) the effect of food processing on food allergens; 3) the improvement of safety, quality and nutritional value of berry products by high-pressure processing; 4) the extraction, identification, and antioxidant capacity of polyphenols in different foods and agriculture by-products.

Education

• B.S. Food Quality and Safety, Jiangnan University, China
• M.S. Food Science, Jiangnan University, China
• Ph.D. Food Science, University of Nebraska-Lincoln

Teaching and/or Extension Activities

• “3+1” Program, Food Composition & Analysis, Dairy Products & Technology, Human Nutrition & Metabolisms, Elements of Biochemistry

Publications

• M Lu, Y Jin, B Ballmer-Weber, RE Goodman. 2018. A comparative study of endogenous allergenicity of a genetically modified (GM) soybean and six non-GM soybeans. Food and Chemical Toxicology, 112, 216-223.
• B Yuan, M-G Danao, J Stratton, S Weier, C Weller, M Lu*. 2018. High-pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities. Innovative Food Science & Emerging Technologies, 47, 249-255.
• B Yuan, M-G Danao, M Lu*, J Stratton, S Weier, C Weller. 2018. High-pressure processing (HPP) of aronia berry puree: Pilot-scale processing and a shelf-life study. Innovative Food Science and Emerging Technologies, 48, 241-248.
• Y Jin, X He, K Andoh-Kumi, R Fraser, M Lu, RE Goodman. 2018. Evaluating potential risks of food allergy and toxicity of soy leghemoglobin expressed in Pichia Pastoris. Molecular Nutrition and Food Research, 62 (1), 1700297.
• M Lu, B Yuan, M Zeng, J Chen. 2010. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Research International, 44 (2): 530-536.