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个人简介

2011年毕业于南京农业大学,获食品科学博士学位,主要研究方向为果蔬采后生物学、果蔬贮藏与加工技术、食品安全与品质控制。主讲和参加讲授《食品新产品开发》、《软饮料工艺学》、《食品科技进展》、《食品工程高新技术》等本科和研究生课程6门。主持国家自然科学基金、浙江省自然科学基金、宁波市农业重大攻关项目等国家和省市级科研项目及企业横向项目10余项。作为主要成员参与国家高技术研究发展计划(863计划)1项、国家农业综合开发产业化经营项目1项、中国人民解放军总后勤部军需装备研究所项目1项和江苏省农业科技自主创新资金项目1项。以第一作者或通讯作者在国内外学术刊物发表论文40余篇,副主编学术专著1部,申请发明专利5项,授权实用新型专利3项,获江苏省2017年高校微课教学比赛三等奖1项及宁波市(2013-2014年)教育科研先进个人,入选2015年宁波市领军和拔尖人才工程第二层次

研究领域

果蔬采后生物学、农产品加工及贮藏工程、食品安全与品质控制

近期论文

查看导师新发文章 (温馨提示:请注意重名现象,建议点开原文通过作者单位确认)

[1] Haibo Luo#, Weihua Wang, Wei Chen, Haiqing Tang, Li Jiang*, Zhifang Yu, Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of pacific saury (Cololabis saira) during –18 °C frozen storage, Journal of the Science of Food and Agriculture, 2018, 98:3309-3314. [2] Liuli Song#*, Haibo Luo*, Xinfeng Cheng, Fan Yan, Zhousheng Yang, Zhifang Yu, Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C, Journal of Food Measurement and Characterization, 2018, 12:913-922. [3] Weihua Wang#, Wei Chen, Haibo Luo*, Li Jiang, Zhifang Yu, Effect of salicylic acid on lignification of fresh-cut Zizania latifolia and the possible biochemical mechanisms, Journal of Food Engineering and Technology, 2016, 5(2):1-7. [4] Haibo Luo#, Li Jiang, Yonghua Bao, Libin Wang, Zhifang Yu*, Effect of chitosan/nano-chitosan composite coating on browning and lignification of fresh-cut Zizania latifolia, Journal of Food Quality, 2013, 36(6):426-431. [5] Haibo Luo#, Juan Jiang, Li Zhang, Li Jiang, Linran Fu, Yunyun Dai, Zhifang Yu*, Effect of gibberellic acid and 6-benzylaminopurine on lignification of fresh-cut Zizania latifolia during refrigerated (1°C) storage, Journal of Food Processing and Preservation, 2013, 36(5):864-869. [6] Haibo Luo#, Li Jiang, Li Zhang, Juan Jiang, Zhifang Yu*, Quality changes of whole and fresh-cut Zizania latifolia during refrigerated (1 ℃) storage, Food and Bioprocess Technology, 2012, 5(4):1411-1415. [7] Haibo Luo#, Yonghua Bao, Juan Jiang, Li Zhang, Liuli Song, Li Jiang, Zhifang Yu*, Proteome changes of fresh-cut Zizania latifolia during refrigerated (1 °C) storage, European Food Research and Technology, 2012, 235(6):1011-1021. [8] Haibo Luo#, Juan Jiang, Li Jiang, Li Zhang, Zhifang Yu*, Purification and characterization of peroxidase from fresh-cut Zizania latifolia, Journal of Food Biochemistry, 2012, 36(3):309-316. [9] 罗海波#,周涛,孔晓雪,陶明煊,姜丽,王利斌,王韦华,郁志芳*,基于iTRAQ技术研究采后1-甲基环丙烯和乙烯利处理对茭白线粒体蛋白质组变化的影响,食品科学,2019, 40(1):216~225. [10] 李成#,孔晓雪,余炬波,邹小欠,罗海波*.基于高通量测序分析蟹糊微生物菌群多样性[J].食品科学,2019, Epub ahead of print. [11] 王韦华#,姜丽,陈伟,王利斌,罗海波*,郁志芳*,完整和鲜切茭白常温贮藏期间的比较蛋白质组学研究,食品科学,2017, 39(13):7~16. [12] 王利斌#,李雪晖,石珍源,白晋和,金昌海,罗海波*,郁志芳*,番茄果实的芳香物质组成及其影响因素研究进展,食品科学,2017, 38(17):291~300. [13] 罗海波#,姜丽,包永华,张丽,石韵,郁志芳*,茭白冷藏期间蛋白质表达谱的变化,农业工程学报,2014, 30(1): 285~292. [14] 罗海波#,何雄,包永华,戴云云,郁志芳*,鲜切果蔬品质劣变影响因素及其可能机理,食品科学,2012, 33(15):324~330. [15] 罗海波#,姜丽,余坚勇,周雪婷,宋留丽,傅淋然,郁志芳*,鲜切果蔬的品质及贮藏保鲜技术研究进展,食品科学,2010, 31(3):307~311.

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