罗曼莉，女，汉族，1993年2月生，原籍河南省郸城县，博士，讲师，学术型、专业学位研究生硕士生导师，中共党员。2023年1月来校任教，主要研究方向为果蔬采后生物学与贮运保鲜。博士学位论文（《不同转录因子协同调控酯类合成关键基因介导冷藏南果梨香气变淡的分子机制》）获2023年辽宁省优秀博士学位论文。沈阳市D类人才。
为本科生讲授《食品分子生物学概论》《食品免疫学》《科技论文写作》《环境与食品安全》课程；为研究生讲授《食品质量控制与监测》课程；指导本科生参加老员工创新创业训练项目获省级三等奖1次，辽宁省食品创新大赛二等奖1次，获校级一等奖1次。
主持国家博士后基金面上项目1项，威廉希尔引进人才项目1项，辽宁省科技厅联合计划项目（博士启动）1项；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）；主持和参与修订辽宁省地方标准2项；以第一作者身份在《Food Chemistry》、《Postharvest Biology and Technology》和《Food and Bioprocess Technology》学术期刊上以第一作者发表SCI论文6篇，第一通讯作者发表SCI论文2篇，总影响因子52。
联系方式：lml020924@syau.edu.cn； lmlsyau@sina.com；1506238381@qq.com
代表性论文
[1] Manli Luo, et al., Shu-juan Ji* 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] Manli Luo, et al., Shu-juan Ji* 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] Manli Luo, et al., Shu-juan Ji* 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] Manli Luo, et al., Shu-juan Ji* 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] Manli Luo, et al., Shu-juan Ji* 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).
[6] Manli Luo, et al., Shu-juan Ji* Effect of Glycine betaine Treatment on Aroma Quality of ‘Nanguo’ Pears to Chilling Temperature after Long-Term Storage. Postharvest Biology and Technology, 2023, 205:112498 (中科院/JCR一区TOP, IF=5.537).
[7] Peixuan Li, et al., Manli Luo*, Shujuan Ji * Establishment of numerical model for precooling broccoli with ice water integrated with salicylic acid and its effect on broccoli apparent quality. Scientia Horticulturae, 2024, 338:113751 (中科院/JCR二区TOP, IF=4.4).
[8] Yuxuan Zhu et al., Manli Luo*, Qian Zhou* Integrating proteomics and phosphoproteomics to reveal the regulatory mechanism of yellowing in postharvest cold storage of broccoli. Postharvest Biology and Technology, 2025, 225: 113531 (中科院/JCR一区TOP, IF=5.537).