主要代表文章：
[1]Weili Li,Yushu Liu , Yuxin Ye, Zhengming Che, Tao Wu*, Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine, LWT - Food Science and Technology, 2021,145, 111274. [2]Weili Li, Yao Wu, Yushu Liu, Yong Tang,Zhenming Chea, Tao Wu,* Chemical profiles and screening of potential α-glucosidase inhibitors from Sichuan pepper using ultra-filtration combined with UHPLC-Q-TOF, Industrial Crops & Products, 2020,143,111874.[3]Weili Li, Xiaoyu Wu, Xv Yuan, Wenhua Zhou, Tao Wu，Rapid evaluation ofγ-aminobutyric acid in foodstuffs by direct real-time mass spectrometry，Food Chemistry, 277，2019，617-6 [4]Tao Wu，Xv Yuan，Xiaoyu Wu，Yong Tang，Hongbin Lin，Zhenming Che， Wenhua Zhou，Weili Li*，Rapid Determination of Capsaicin and Dihydrocapsaicin in Fermented Pepper Paste by Direct Analysis in Real Time Mass Spectrometry，Food Analytical Methods, 2019, 12, 1, 32-40 [5]Tao Wu , Xiaoyu Wu , Xv Yuan , Yi Wang , Wenhua Zhou,Weili Li*, Rapid Evaluation of Spermidine from 12 Bean Cultivars by Direct Real-Time Mass Spectrometry Analysis，molecules, 2018, 23, 2138
[6]Weili Li, Tao Wu*，Rapid Separation of Polysaccharides Using a Novel Spiral Coil Column by High-Speed Countercurrent Chromatography, Journal of Separation Science, 2016, 39(8): 1404-1410
[7]Weili Li,Ting Zhou,Xihong Li, Tao Wu, Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungalincidence and patulin biosynthesis, Journal of Food Processing and Preservation , 2018,42(1),1-7
[8]Weili Li, Xihong Li*, Xuetong Fan, Yao Tang, Juan Yun，Response of antioxidant activity and sensory quality in fresh-cut “Yaoshan” pear as affected by high O2 active packaging compared with low O2 packaging，Food Science and Technology International，2012，18(3)：197-205
[9]Weili Li, David R Coffin, Tony Z Jin, Nicolas Latona, Cheng-Kung Liu, Bo Liu, Jinwen Zhang, and LinShu Liu，Biodegradable composites from polyester and sugar beet pulp with antimicrobial coating for food packaging，Journal of Applied Polymer Science，2012，126(1)：363-373 [10]Xihong Li, Weili Li*, Yunhong jiang, Yulong Ding, Yao Tang, Juan Yun, Effect of nano-ZnO active packaging on shelf-life preservation quality of fresh-cut “Fuji”
apple，International Journal of Food Science & Technology，2011, 46(9)：1947-1955
[11]Weili Li, Tony Z Jin*, LinShu Liu，Antimicrobial activity of Allyl Isothiocyanate coated on biodegradable composite films as affected by storage and handling conditions，Journal of Food Protection，2012，75(12)：2234-2237 专利： [1]李喜宏，李伟丽，董国庆，张培培。双流三维温度梯度调节箱，专利号ZL200810153890.4。 [2]王思新，李伟丽，冷传柱，李喜宏。一种高糖蛋白浓缩红薯清汁加工方法,专利号ZL201010285302X. [3]周永国，李伟丽，刘丹舟，王敏。环保生物保鲜膜及其制备方法，专利号201210323443。 [4]王思新，李喜宏，李伟丽，冷传祝。高膳食纤维的浓缩红薯清汁生产方法，专利号 201010285665。 |
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