罗颖华，博士，副教授，食品营养与安全系，luoyinghua@cau.edu.cn
教育经历
2014年8月-2018年12月，马里兰大学帕克分校，食品科学专业，博士
2009年8月-2014年5月，内布拉斯加大学林肯分校，食品科学专业，学士
工作经历
2022年1月-至今，中国农业大学6163银河.net163.am，副教授
2019年3月-2021年12月，中国农业大学6163银河.net163.am，讲师
研究领域及方向
农产品加工，食品营养成分与品质分析
教授课程
专业英语-秋季
食品卫生与安全控制B-春季
食品安全与日常饮食-秋季
项目课题
青年科学基金项目，花色苷调控miR27a干预食品伴生危害物丙烯酰胺的分子机制
研究成果
1. Luo, Y., Wu, Y., Wang, Y., Yu, L. (2021). Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose. Foods, 10, 2831.
2. Luo, Y., Yuan, F., Li, Y., Wang, J., Gao, B., Yu, L. (2021). Triacylglycerol and fatty acid compositions of blackberry, red 2 raspberry, black raspberry, blueberry and cranberry seed oils 3 by ultra-performance convergence chromatography-quadrupole 4 time-of-flight mass spectrometry. Foods, 10, 2530.
3. Yang, L., Dong, L., Zhang, L., Bai, J., Chen, F., Luo, Y. (2021). Acrylamide Induces Abnormal mtDNA Expression by Causing Mitochondrial ROS Accumulation, Biogenesis, and Dynamics Disorders. Journal of Agricultural and Food Chemistry, 69, 7765-7776
4. Luo, Y., Gao, B., Zhang, Y., Yu, L. (2020). Detection of olive oil adulteration with vegetable oils by ultra-performance convergence chromatography-quadrupole time-of-flight mass spectrometry coupled with multivariate data analysis based on the differences of triacylglycerol compositions. Food Science & Nutrition, 00, 1-9.
5. Luo, Y., Lu, W., Liu, J., Zhang, Y., Yu, L., Gao, B. (2019). Triacylglycerols composition analysis of olive oils by ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometry. International journal of food science & technology, 54, 871-879.
6. Fang, Z., Luo, Y., Ma, C., Dong, L., Chen, F. (2022). Blueberry Anthocyanins Extract Attenuates Acrylamide-Induced Oxidative Stress and Neuroinflammation in Rats. Hindawi, 7340881.
7. Zhang, L., Dong, L., Yang, L., Luo, Y., Chen, F. (2022). MiR-27a-5p regulates acrylamide-induced mitochondrial dysfunction and intrinsic apoptosis via targeting Btf3 in rats. Food chemistry, 368, 130816.
8. Zhu, Y., Xu, R., Luo, Y., Sun, G., Lin, Meng., Hu, X., Chen, F. (2022). Influence of Citral on Acrylamide Formation in Model Systems. Food Chemistry, 378, 132097.
9. Song, X., Luo, Y., Ma, L., Hu, X., Simal-Gandara, J., Wang, L., Bajpai, V., Xiao, J., Chen, F. (2021). Recent trends and advances in the epidemiology, synergism, and delivery system of lycopene as an anti-cancer agent. Seminars in Cancer Biology, 73,331-346.
10. Zhu, Y., Luo, Y., Sun, G., Wang, P., Hu, X., Chen, F. (2021). The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food Chemistry, 370, 131271.
11. Zhu, Y., Luo, Y., Sun, G., Wang, P., Hu, X., Chen, F. (2020). Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. Food chemistry. 329, 127171.
12. Zhu, Y., Luo, Y., Sun, G., Wang, P., Hu, X., Chen, F. (2020). Role of glutathione on acrylamide inhibition: Transformation products and mechanism. Food chemistry. 326, 126982.
13. Li, Y., Yang, P., Luo, Y., Gao, B., Sun, J., Lu, W., Liu, J., Chen, P., Zhang, Y. & Yu, L.(2019). Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties. Food chemistry, 286, 8-16.
14. Yu, L., Gao, B., Li, Y., Wang, T.T.Y., Luo, Y., Yu, L. (2018). Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli. Food & Function, 24, 585-593.
15. Gao, B., Luo, Y., Lu, W., Liu, J., Zhang, Y., & Yu, L. L. (2017). Triacylglycerol compositions of sunflower, corn and soybean oils examined with supercritical CO2 ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometry. Food chemistry, 218, 569-574.
16. Gao, B., Yu, L., Luo, Y., Liu, J., Yu, L., Zhang, H., Gong, L., Wang, J. (2017). Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry. Food Science & Nutrition. 00: 1-12.
17. Li, D., Wang, P., Luo, Y., Zhao, M., & Chen, F. (2017). Health benefits of anthocyanins and molecular mechanisms: Update from recent decade. Critical reviews in food science and nutrition, 57(8), 1729-1741.
18. Zhu, Y., Luo, Y., Wang, P., Zhao, M., Li, L., Hu, X., & Chen, F. (2016). Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food chemistry, 194, 643-649.
19. Zhao, M., Liu, X., Luo, Y., Guo, H., Hu, X., & Chen, F. (2015). Evaluation of Protective Effect of Freeze‐Dried Strawberry, Grape, and Blueberry Powder on Acrylamide Toxicity in Mice. Journal of food science, 80(4),H869-H874
20. Zhao, M., Luo, Y., Li, Y., Liu, X., Wu, J., Liao, X., & Chen, F. (2013). The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3, 5-diglucoside under microwave treatment. Food chemistry, 141(3), 3260-3267.
21. Dong, L., Zhang, L., Yang, L., Luo, Y., Hu, X., Chen, F. (2020). Arylamide alters the miRNA profiles and miR-27a-5p plays the key role in multiple tissues of rats. Food Frontiers, 10, 1002.
奖励情况
2021年，教学成果获校级教学成果二等奖
