王露，男，1987年2月生，湖南衡南县人，2008级衡阳师范学院生物科学本科生，2012年本科毕业于衡阳师范学院生物科学专业，2015年硕士毕业于天津科技大学轻工技术与工程（发酵）专业，2018年博士毕业于华南理工大学发酵工程专业。2018年7月份以D类高层次人才引进海南大学食品学院。
主要研究方向是天然产物生物转化增效，活性成分（多酚、黄酮与多糖）分离、鉴定与功效评价，新型功能食品开发，微生物代谢调控。参与国家及省、市科研项目4项，以第一作者发表SCI论文7篇，其中1区SCI论文5篇，2区SCI论文2篇，中文核心期刊7篇，获国家发明专利1项，国家轻工技术进步一等奖1项，以及华南理工大学优秀博士论文创新基金、优秀新生奖学金等多项奖励。
附：
社会实践以及科研项目
2015.9江门市农业科技计划专项“微生物转化番石榴叶增强降血糖作用关键技术”项目撰写及申报。项目第一参与人，No.20150160008347。
2015.10广东省省级科技计划项目“微生物转化番石榴叶提升降血糖作用关键技术”项目撰写及申报。项目第一参与人，No.2016A020210011。
2016.09广东省科技计划专项项目“固态发酵生产富含黄酮苷元的番石榴叶原料及其降糖食品制造关键技术”项目撰写及申报。项目第一参与人。No. 2017B020207003。
2018.03 国家自然科学基金项目“共发酵番石榴叶酚类和萜类化合物的生物转化及酶催化机制”项目撰写及申报。项目第一参与人。
2017.9 国家十三五重大科技专项“基于组学食用菌资源开发和高效加工关键技术研究”子课题撰写及申报。
2013-2014 山东省日照鲁信金禾有限公司合作项目参与人获得国家轻工技术进步一等奖。
科研成果
一、 发表论文 (以第一作者共发表 SCI 17篇，JCR Q1 TOP 6篇，Q2 5篇，Q3 4篇)
1、Wang, L., Zhang, J., Cao, Z., Wang, Y., Gao, Q., Zhang, J., & Wang, D. (2015). Inhibition of oxidative phosphorylation for enhancing citric acid production by Aspergillus niger. Microbial Cell Factories, 14(1), 1. JCR 1区TOP IF=4.221
2、Wang, L., Cao, Z., Hou, L., Yin, L., Wang, D., Gao, Q., & Wang, D. (2016). The opposite roles of agdA and glaA on citric acid production in Aspergillus niger. Applied Microbiology and Biotechnology, 1-13. JCR 2区TOP IF=3.337
3、 Wang, L., Wei, W., Tian, X., Shi, K., & Wu, Z. (2016). Improving bioactivities of polyphenol extracts from Psidium guajava L. leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM 2.139. Industrial Crops and Products, 94, 206-215. JCR 1区TOP, IF=3.449
4、Wang, L., Bei, Q., Wu, Y., Liao, W., & Wu, Z. (2017). Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. Journal of Functional Foods, 32, 149-159. JCR 1区TOP, IF=3.973
5、Wang L., Wu Y N., Wu Z Q., Characterization, antioxidant and antimicrobial activities of green synthesized silver nanoparticles from Psidium guajava L. leaf aqueous extracts, Materials Science Engineering-C. 2018, 86, 1-8. JCR 2区 IF = 5.08
6、Wang L., Luo Y., Wu Y N., Wu Z Q., Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.. Journal of Functional foods, 2017, 41, 183-190,JCR 1区. IF = 3.141.
7、Wang L., Liu Y F., Luo Y., Kuiying Huang., Wu Z Q. Quickly screening for potential α-glucosidase inhibitors from guava leaves tea by affinity ultrafiltration and HPLC-ESI-TOF/MS, Journal of Agricultural and Food Chemistry, 2018, 66, 1576-1582. JCR 1区TOP
8、Wang, L., Xie, J., Huang, T., Ma, Y., & Wu, Z. (2017). Characterization of silver nanoparticles biosynthesized using crude polysaccharides of Psidium guajava L. leaf and their bioactivities. Materials Letters. 208, 126-129. JCR 2区TOP.
9、 Wang L., Wu Y N., Liu. Y., Wu Z Q., Complex enzyme-assisted extraction releases antioxidative phenolic compositions from guava leaves. Molecules, 2017, 22, 1648. 3区JCR IF=2.861.
10、Wang L., Wu Y N., Wu Z Q., Fingerprint profiles of flavonoid compounds from different Psidium guajava leaves and their antioxidant activities. Journal of Separation Science, 2017, 40(19), 3817-3829. 3区JCR IF = 2.754.
11、Wang, L., Wu, Y., Huang, T., Shi, K., & Wu, Z. (2017). Chemical compositions, antioxidant and antimicrobial activities of essential oil of Psidium guajava L. leaves from different geographic regions in China. Chemistry & Biodiversity. 14(9), e1700114. 4区JCR IF = 1.44.
12、Wang, D*., Wang, L*., Hou, L., Deng, X., Gao, Q., & Gao, N. (2015). Metabolic engineering of Saccharomyces cerevisiae for accumulating pyruvic acid. Annals of Microbiology, 65(4), 2323-2331. JCR 4区, IF = 1.21. (导师通讯，学生一作)
13、Wang, L., Tian, X., Wei, W., Chen, G., & Wu, Z. (2016). Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods. Journal of Separation Science, 39(20), 3906-3916. 3区, JCR IF=2.741
14、Wang L., Lu Fangju., Wu Y N., Wu Z Q., Photocatalytic degradation of organic dyes and antimicrobial activity of silver nanoparticles fast synthesized by flavonoids fraction of Psidium guajava L. leaves, Journal of Molecular Liquids. 2018, 187-192.
15、Wang L., Luo You., Wu Y N., Wu Z Q., Fermentation plus enzymatic hydrolysis on improving the soluble phenolics and flavonoid aglycone contents from Psidium guajava L. leaves and their bioactivites, Food Chemistry, 2018, 264, 189-198.
16、Wang L., Wu Y N., Wu Z Q., Quick recognizing and evaluating of phenolics compounds with the strong antioxidant activity from Psidium guajava L. leaves based on off-line HPLC-antioxidant activity detection method, LWT-Food Science and Technology,
17、Qin Y*, Wang L*, Wu, ZQ., Release of phenolics compounds of Rubus idaeus L. dried fruits and seeds during simulated in vitro digestion and their bio-activities, Journal of Functional foods, 2018, 46, 57-64. (共同一作),
18、Bei, Q., Liu, Y., Wang, L., Chen, G., & Wu, Z. (2017). Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods, 32, 185-194. JCR 1区IF = 3.973.
19、Huang, T., Tan, H., Chen, G., Wang, L., & Wu, Z. (2017). Rising temperature stimulates the biosynthesis of water-soluble fluorescent yellow pigments and gene expression in Monascus ruber CGMCC 10910. AMB Express, 7(1), 134. JCR 3区, IF = 2.154.
20、Shi, K., Tang, R., Huang, T., Wang, L., & Wu, Z. (2017). Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592. BMC Biotechnology, 17(1), 46. 2区JCR IF = 2.554.
21、中文核心期刊共8篇（1作一篇）
22、核心期刊（中国酿造，饲料工业，天津科技大学学报）发表论文7篇
二、 发明专利
吴振强*, 魏文浩, 王露. 一种富降糖苷元的红曲番石榴叶茶及制备方法与应用. No. CN201510925108.6
吴振强*, 王露. 一种富含可溶性多酚以及黄酮苷元的番石榴叶及制备方法与应用(已申请PCT/CN2017/113883). No. CN201710383696.4
三、获奖情况
天津科技大学“2013-2014年研究生一等奖学金”、“2013-2014年优秀研究生奖学金”、“2015年天津科技大学国家奖学金”。
2015年度华南理工大学“优秀博士新生”奖学金。
2016-2017年度华南理工大学优秀博士论文创新基金一等奖
2017-2018年度华南理工大学博士研究生国家奖学金
2017-2018年度秋季华南理工大学优秀博士论文创新基金一等奖
