罗曼莉，女，汉族，1993年2月生，原籍河南省郸城县，博士，讲师，中共党员。2023年1月留校任教，主要研究方向为果蔬采后生物学与贮运保鲜。

参与国家自然科学基金面上项目一项，国家自然科学基金青年项目一项、“十三五”国家重点研发计划项目（子课题）和“十四五”国家重点研发计划项目（子课题）。以第一作者身份在《Postharvest Biology and Technology》《Food Chemistry》和《Food and Bioprocess Technology》学术期刊上共发表SCI论文5篇，总影响因子32.544。

附：

[1] ManliLuo, et al., Shu-juanJi^* Glycine betaine treatment alleviates loss of aroma-related esters in cold stored ‘Nanguo’ pears by regulating the lipoxygenase pathway.Food Chemistry, 2020,316: 126335 (中科院/JCR一区TOP, IF=7.514).

[2] ManliLuo, et al., Shu-juanJi^* Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of ‘Nanguo’ pears. Food Chemistry,2020,335:127665 (中科院/JCR一区TOP,IF=7.514).

[3] ManliLuo, et al., Shu-juanJi^* Methyl jasmonate pretreatment improves aroma quality of cold-stored ‘Nanguo’ pears by promoting ester biosynthesis. Food Chemistry,2020,338:127846 (中科院/JCR一区TOP, IF=7.514).

[4] ManliLuo, et al., Shu-juanJi^*Salicylic acid alleviates the esters diminish in cold-stored ‘Nanguo’ pear by promoting the transcription of PuAAT. Postharvest Biology and Technology,2022,187:111849(中科院/JCR一区TOP, IF=5.537).

[5] ManliLuo, et al., Shu-juanJi^*Effect of Glycine betaine Treatment on Aroma Quality of ‘Nanguo’ Pears to Chilling Temperature after Long-Term Storage.Food and Bioprocess Technology,2022, online (中科院二区/JCR一区, IF=4.465).