Prof. Rui Liu | Technology – Professor at Huazhong Agricultural University, China
Dr. Rui Liu is a distinguished researcher at Huazhong Agricultural University, China, specializing in food science, metabolomics, and bioactive compounds. Her career has been marked by extensive contributions to the study of functional foods, particularly focusing on the metabolic characteristics and biological impacts of catechins, flavan-3-ols, procyanidins, and phenolamines. With over 67 publications indexed in Scopus, 1,353 citations, and an h-index of 22, Dr. Liu has made significant advances in understanding how bioactive food components contribute to human health, aging, and disease prevention. Her interdisciplinary expertise integrates biochemistry, nutritional sciences, and agricultural innovation, making her a leading voice in metabolomics-driven functional food research.
Academic Profile:
Education
Dr. Liu earned her doctoral degree (Ph.D.) from Huazhong Agricultural University, where she developed advanced research skills in untargeted and targeted metabolomics, bioactivity profiling, and food bioengineering. Her doctoral research centered on the transformation and bioavailability of polyphenolic compounds in agricultural and functional foods, laying the groundwork for her expertise in integrating omics approaches with human health and agricultural systems.
Experience
Over the course of her academic career, Dr. Liu has worked extensively on collaborative projects that span food science, nutritional metabolomics, and agricultural sustainability. She has participated in national and international research consortia, contributing to studies involving the bioactive potential of plant-derived compounds, bee products, and functional food ingredients. Her involvement extends to peer review activities, scientific committee roles at academic conferences, and the mentorship of graduate students, enhancing her impact as both a researcher and academic leader.
Research Interest
Dr. Liu’s primary research interests include metabolomics analysis of bioactive compounds, antioxidant mechanisms, anti-aging pathways, and lipid metabolism regulation influenced by plant-based and apian-derived substances. She is particularly focused on functional food development and the translation of bioactive compound research into nutritional and therapeutic innovations. Her work bridges the gap between food science and human health by investigating compounds such as procyanidins, catechins, and phenolamines for their protective and therapeutic properties in metabolic and degenerative conditions.
Award
Dr. Rui Liu has been nominated for the Best Researcher Award 2025 in recognition of her significant publication record, high citation impact, international collaborations, and leadership contributions to the field of food metabolomics and bioactive compound research. Her work stands out for its practical applications in nutrition and health, reinforcing her position as a global contributor to scientific advancement.
Publications
🍃 Metabolic characteristics of catechin, B-type and A-type linkage flavan-3-ols revealed by metabolomics, Food Research International, 2025 – cited by 12 articles.
🥜 Integrated multi-omics analysis of peanut skin procyanidins regulating lipid metabolism in obese mice, Nutrients, 2025 – cited by 9 articles.
🐝 Antioxidant and anti-aging effects of queen bee larvae protein hydrolysates in Drosophila melanogaster, International Journal of Biological Macromolecules, 2025 – cited by 7 articles.
🌼 Apricot bee pollen alleviates deoxynivalenol-induced toxicity in bovine granulosa cells, Animals, 2025 – cited by 10 articles.
🍯 Characterization and geographical discrimination of Rhus chinensis honeys by physicochemical and antioxidant parameters, Journal of Food Measurement and Characterization, 2025 – cited by 8 articles.
🌾 Phenolamine in rape bee pollen and its protective effect against alcoholic liver injury, Food Science and Human Wellness, 2025 – cited by 6 articles.
Conclusion
Dr. Rui Liu exemplifies the qualities of an outstanding scientific leader whose research continues to advance the understanding of functional food components and their impact on human health. Her extensive record of publications, citation metrics, and collaborations with international institutions highlight her as a driving force in metabolomics and food bioengineering. With ongoing studies addressing lipid metabolism, anti-aging mechanisms, and the functional potential of plant and apian bioactives, Dr. Liu’s future contributions are expected to significantly shape nutritional sciences and agricultural innovation. Her dedication to research, mentorship, and scientific dissemination make her a deserving recipient of the Best Researcher Award 2025, representing excellence in both academic and societal contributions.