罗惟，博士，副教授，硕士研究生导师

Email: lw-fruit@foxmail.com

学术兼职：

1．中国食品科学技术学会果蔬加工技术分会委员

2．重庆食品科学技术学会食品质量安全与标准专业委员会委员、重庆市三区人才科技特派员

3．《Food Control》《Journal of Food Engineering》《Food Research International》等期刊审稿专家

教育与工作经历：

2019.04至今，西南大学，食品科学学院，副教授

2015.11-2019.04，意大利世界大学之母博洛尼亚大学（世界上第一所大学，QS世界排名133），农业、环境、食品科学技术，博士

2008.09-2015.06，四川农业大学，食品学院，本科、硕士

研究生及本科生教育：

1、参编普通高等教育“十四五”规划教材《园艺产品贮藏加工学 加工篇》（中国农业大学出版社，2023）第五章——果蔬干制，及部分其他章节；

2、主持校级教学改革项目1项。

3、现主讲课程《果蔬加工工艺》《园艺产品贮藏加工学》等课程。

主要研究方向：

1、高压脉冲电场在植物资源创新利用中的应用

2、新式茶饮（奶茶）滋味特征的形成及优化

3、植物资源加工新技术及副产物的利用

科研项目：

1、乳制品专用健康配料质量提升关键技术集成创新与新产品开发，主持，60万元

2、特色药食同源植物资源功能成分挖掘与新产品开发（外国专家项目），主持，30万元

3、药食同源植物资源功能成分挖掘与新产品开发，主持，20万元

4、TEMPO氧化结冷胶多糖及其对人造水果质构特性的影响，主持，12.5万元

5、西南大学启动科研项目，20万元

6、夏秋茶质量安全可追溯系统研究与应用示范，参与，88万元

7、城口县茶叶产业提质增效生产关键技术集成与示范，参与，80万元

8、茶资源拓展利用功能研究室，参与，100万元

近年发表论文：

Bao, X., Min, R., Zhou, K., Traffano-Schiffo, M. V., Dong, Q., & Luo, W. (2023). Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices. Journal of Food Engineering, 340, 111286.

Xie, J., Shi, Y., Luo, W., Fang, W., Luo, L., & Zeng, L. (2024). Effects of theacrine on the astringency of EGCG by affecting salivary protein− EGCG interactions through different molecular mechanisms. Food Chemistry: X, 22, 101474.

Zhong, S., He, Z., Chaudhary, M. N., Mu, Y., Zhou, K., Yang, A., ... & Luo, W. (2024). Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries. LWT, 200, 116174.

Jian, J., An, J., Gao, Z., Zeng, L., Luo, W., & Ding, Y. (2024). The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination. Talanta, 276, 126239.

Zhong, S., Luo, L., Pittia, P., Xie, J., Wen, H., Luo, W., & Zeng, L. (2024). Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3, 3′-digallate and the interaction mechanism. Food Hydrocolloids, 154, 110087.

Xie, J., Luo, L., Yu, X., Zhong, S., Yue, R., Zhang, Y., Luo, W & Zeng, L. (2024). Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking. LWT, 116426.

Chang, X., Yang, A., Bao, X., He, Z., Zhou, K., Dong, Q., & Luo, W. (2021). An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: Nutritional, textural, sensorial properties. Lwt, 152, 112344.

Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2019) Effect of High Hydrostatic Pressure (HHP) on the antioxidant and volatile properties of candied wumei fruit (Prunus mume) during osmotic dehydration. Food and Bioprocess Technologies (IF 2.998). 12(1), 98-109.

Luo, W., Tappi, S., Patrignani, F., Romani, S., Lanciotti, R., & Rocculi, P. (2019) Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. Journal of Food Science and Technology (IF 1.85), 1-13.

Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2018) Study of the effect of High Hydrostatic Pressure (HHP) on the osmotic dehydration mechanism and kinetics of wumei fruit (Prunus mume). Food and Bioprocess Technologies (IF 2.998), 11(11), 2044-2054.

Luo, W., Tappi, S., Wang, C., Yong, Y., Zhu, S.*, Rocculi, P., Dalla Rosa, M. (2018) Study and optimization of High Hydrostatic Pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume). Journal of Food Processing and Preservation (IF 1.510), 42(11), e13769.

Luo, W., Chen, M., Chen, A.*, Dong, W., & Hou, X. (2015). Isolation of lactic acid bacteria from pao cai, a Chinese traditional fermented vegetable, with inhibitory activity against Salmonella associated with fresh cut apple, using a modeling study. Journal of Applied Microbiology (IF 2.156), 118(4), 998-1006.

Luo, W., Chen, A.*, Chen, M., Dong, W., & Hou, X. (2014). Comparison of Sterilization Efficiency of Pulsed and Continuous UV Light Using Tunable Frequency UV System. Innovative Food Science & Emerging Technologies (IF 3.273), 26, 220-225.

Chen, A. J., Luo, W., Peng, Y. T., Niu, K. L., Liu, X. Y., Shen, G. H., ... & Li, S. S. (2019). Quality and microbial flora changes of radish paocai during multiple fermentation rounds. Food Control (IF 4.248), 106733.（共同一作）

Genovese, J., Tappi, S., Luo, W., Tylewicz, U., Marzocchi, S., Marziali, S., ... & Rocculi, P. (2019). Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science & Emerging Technologies, 55, 18-26.

Nowacka M., Tappi S., Tylewicz U.*, Luo W., Rocculi P., Wesoły M., Ciosek Skibińśka P., Dalla Rosa M., Witrowa-Rajchert D. (2018). Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. Innovative Food Science & Emerging Technologies (IF 3.116). 50, 26-33.

Chen, A. J., Luo, W., Luo, Y. B., & Zhu, B. Z.* (2018). Combined treatment of ultraviolet-C and L. plantarum on Salmonella enteritidis and quality control of fresh‐cut apple. Journal of Food Processing and Preservation (IF 1.510), 42(1), e13349.

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