王月华，女，蒙古族，1990年1月生，博士，讲师，原籍辽宁省朝阳县，中共党员。2017年12月留校任教，主要研究方向为天然生物活性物质功能性评价。国家食药同源产业科技创新联盟理事、中国果菜杂志青年编委。
为本科生讲授食品加工技术概论、现代食品检测技术等课程。
主持辽宁省自然科学基金1项。在Journal of Agricultural and Food Chemistry、Food Chemistry、Food & Function、Journal of Functional Foods、Ultrasonics Sonochemistry等国际期刊上发表学术论文10篇，其中SCI论文8篇，总影响因子30.014。
代表性论文：
[1] Yuehua Wang, Jie Lin, Jinlong Tian, Xu Si, Xinyao Jiao, Weijia Zhang, Ersheng Gong, Bin Li^*. Blueberry malvidin-3-galactoside suppresses hepatocellular carcinoma by regulating apoptosis, proliferation, and metastases pathways in vivo and in vitro. Journal of Agricultural and Food Chemistry, 2019, 67, 625-636.
[2] Yuehua Wang^#, Bin Li^#, Yang Lin, Yan Ma, Qi Zhang, Xianjun Meng^*. Effects of Lonicera caerulea berry extract on lipopolysaccharide-induced toxicity in rat liver cells: Antioxidant, anti-inflammatory, and anti-apoptotic activities. Journal of Functional Foods, 2017, 33, 217-226.
[3] Yuehua Wang, Jinyan Zhu, Xianjun Meng^*, Suwen Liu, Jingjing Mu, Chong Ning. Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts. Food Chemistry, 2016, 197, 522-529.
[4] Yuehua Wang, Bin Li, Jinyan Zhu, Qi Zhang, Xiuyan Zhang, Li Li, Yan Ma^*, Xianjun Meng^*. Lonicera caerulea berry extract suppresses lipopolysaccharide-induced inflammation via Toll-like receptor and oxidative stress-associated mitogen-activated protein kinase signaling. Food & Function, 2016, 7, 4267-4277.
[5] Yuehua Wang^#, Bin Li^#, Yan Ma, Xiyao Wang, Xiuyan Zhang^*, Qi Zhang, Xianjun Meng^*. Lonicera caerulea berry extract attenuates lipopolysaccharide induced inflammation in BRL-3A cells: Oxidative stress, energy metabolism, hepatic function. Journal of Functional Foods, 2016, 24, 1-10.
[6] Yuehua Wang, Fangxu Xu, Xuqiao Feng^*, Roseline Love MacArthur. Modulation of Actinidia arguta fruit ripening by three ethylene biosynthesis inhibitors. Food Chemistry, 2015, 173, 405-413.
[7] Yuehua Wang, Xu Xie, Xulong Ran, Shurui Chou, Xinyao Jiao, Enhui Li, Qi Zhang, Xianjun Meng, Bin Li^*. Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties. Open Chemistry, 2018, 16, 637-646.
[8] Jinyan Zhu^#, Yuehua Wang^#, Xinghe Li, Bin Li, Suwen Liu, Nan Chang, Ding Jie, Chong Ning, Haiyan Gao^*, Xianjun Meng^*. Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice. Ultrasonics Sonochemistry, 2017, 37, 251-259.
[9] Yuehua Wang, Bin Li, Xianjun Meng^*, Xiaoqi An, Yan Ma, Qi Zhang, Li Li, Dongnan Li. Effect of in Vitro Simulated Digestion on Anthocyanin Composition and Antioxidant Activity of Lonicera caerulea Berry Extracts. Food Science, 2016, 37(19), 101-107.
[10] Yuehua Wang, Huiyuan Dai, Xuqiao Feng^*, Fangxu Xu, Keqing Li, Shiqi Wang. Effects of Three Ethylene-action Inhibitors on Storage Quality of Actinidia arguta. Modern Food Science and Technology, 2014, 5(30), 136-143.