罗曼莉，女，汉族，1993年2月生，原籍河南省郸城县，博士，讲师，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。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》《食品安全风险评估》课程；为研究生讲授《食品质量控制与监测》课程；指导本科生参加大学生创新创业训练项目获省级三等奖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，沈阳农业大学引进人才项目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）。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，总影响因子39.544。

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).