罗惟，四川仪陇人，博士，副教授
学习工作经历
2019年4月至今，西南大学食品科学学院，副教授
2015年-2019年，意大利博洛尼亚大学，农业、环境、食品科学技术，博士
2012年-2015年，四川农业大学，农产品加工及贮藏工程，硕士
2008年-2012年，四川农业大学，食品质量与安全，学士
研究经历
1、非热加工技术对最小加工果蔬品质提升及产品创新（博士）
2、鲜切果蔬的病原菌控制技术（硕士）
科研方向
1、新型物理技术对果蔬采后品质的影响及机理研究
2、果蔬化学成分变化规律研究
项目情况
西南大学博士启动资金项目，SWU019027，20万，2019年9月-2021年9月
发表论文
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.
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.
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.
Nowacka M., Tappi S., Tylewicz U.*,Luo W., Rocculi P., Weso?y M., Ciosek Skibiń?ka 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.
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.
专利
陈安均，罗惟，胡玥阳等 (2015). 多面紫外照射杀菌装置, 实用新型专利，专利号： CNU
陈安均，罗惟，胡玥阳等 (2015). 多面紫外照射杀菌传送装置，实用新型专利，专利号：CNU
罗惟，胡玥阳. 一种基于两次高压脉冲电场生产果蔬汁的工艺，发明专利，申请号：20**，正在审理
通讯地址
联系地址：重庆市北碚区天生路2号 西南大学食品科学学院 400715
电子邮箱：luowei1900@swu.edu.cn
个人主页：https://www.researchgate.net/profile/Wei_Luo40