代表性論文（10篇）
1.Shen, Che?;?Wang, Ran;?Nawazish, Hira;?Wang, Bo;?Cai, Kezhou*;?Xu, Baocai, Machine vision combined with deep learning-based approaches for food authentication: An integrative review and new insights, Comprehensive?Reviews?in?Food?Science?and?Food Safety, 2024, 23, 70054
2.Lu, Jingnan;?Wang, Ran;?Cai, Kezhou*;?Zhou, Hui;?Xu, Baocai, Aloe vera?Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2?Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke Environments. Journal of agricultural and food chemistry, DOI 10.1021/acs.jafc.4c10134
3..Manzi?Hu,?Jingnan?Lu,?Hebao?Mei,?Honglie?Ding,?Kezhou?Cai*,?Hui?Zhou,?Baocai?Xu, Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety, Food Chemistry, 2025, 463, 141381
4.Jingnan?Lu,?Ran?Wang,?Manzi?Hu,?Kezhou?Cai*,?Xinglan?Du,?Jieshun?Cheng,?Haimei?Hu,?Hui?Zhou,?Baocai?Xu, Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages, Food Chemistry,2024, 463, 141468
5.Che?Shen,?Ran?Wang,?Qi?Jin,?Xingyong?Chen,?Kezhou?Cai*,?Baocai?Xu, Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds, Food Chemistry, 2024, 461,?140919
6.Xiaomin Zhang, Chaoyang Xu, Teng Hui, Kezhou Cai*, Hui Zhou, Conggui Chen, Baocai Xu，Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging，F(xiàn)ood Control,2023,145,404-414
7.Chaoyang Xu, Jiusong Chen, Xiaomin Zhang, Kezhou Cai *, Conggui Chen, Baocai Xu, Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing, Environmental Pollution, 2023, 323, 121319-327
8.Yuzhu Li，Kezhou Cai*，Gaofeng Hu，Qianhui Gu，Peijun Li，Baocai Xu，Conggui Chen, Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions, 2021, Food Control, 121,107-118
9.Gaofeng Hu，Kezhou Cai*, YuzhuLi, TengHui, Zhenyu Wang, Conggui Chen, Baocai Xu, Dequan Zhang, Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds, Food Research International, 2021,141,110-121.
10.Kezhou Cai,? Wenjie Shao,? Xingyong Chen,? Yan Li Campbell,? M N Nair,? S P Suman,? C M Beach,? M C Guyton, M W Schilling, Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat-ps. Poultry Science. 2018，97:337–346.
授權(quán)發(fā)明專利 （10項(xiàng)）
1. 一種降低小酥肉中丙烯酰胺含量的方法，專利授權(quán)號(hào)：ZL 2022 1 0495207.5
2. 一種減少肉制品燒烤加工污染物排放的方法，專利授權(quán)號(hào)：ZL 202110891528.2
3. 減塩ソース煮込み家禽肉製品の加工方法（日本），專利授權(quán)號(hào): 2021-074942
4. 一種應(yīng)用于肉制品加工的流動(dòng)式浸腌裝置，專利授權(quán)號(hào): ZL202011423584.5
5. 一種肉食品加工用自動(dòng)配料裝置，專利授權(quán)號(hào): ZL 202011539120.0
6. 一種煙熏灌腸的制備方法，專利授權(quán)號(hào)：ZL 201210269761.8.
7. 粉末煙熏香料的制備方法，專利授權(quán)號(hào)：201310055111.8.
8. 改性畜禽血漿蛋白粉的制備方法- 201310007389.8.
9. 利用山核桃殼制備肉用液熏香料的方法，專利授權(quán)號(hào)：201010535032.3.
10. 一種畜禽血漿蛋白粉的制備方法，專利授權(quán)號(hào)：201010282361.1.
著作
1.《食品工藝學(xué)》（第二版），2022年，科學(xué)出版社 編委
2.《熏炸烤食品綠色加工與生產(chǎn)控制》，2023年，中國(guó)輕工業(yè)出版社 編委
