1、文章
[1] Cong Li, Xinfu Li, Qianli Huang, You Zhuo, Baocai Xu, Zhouping Wang. Changes in the Phospholipid Molecular Species in Water-boiled Salted Duck during Processing Based on Shotgun Lipidomics. Food Research International, 2020, 13: 109064-109077.
[2] Cong Li, Xinfu Li, Qianli Huang, You Zhuo, Baocai Xu, Zhouping Wang. Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck. Journal of Agricultural and Food Chemistry, 2020, 68(13): 4017-4026.
[3] Xinfu Li, Cong Li, Hua Ye, Zhouping Wang, Xiang Wu, Yanqing Han, Baocai Xu. Changes in the microbial communities in vacuum-packaged smoked bacon during storage[J]. Food Microbiology, 2019,77: 26–37.
[4] Ying Wang, Xiaofan Wang, Zhouping Wang, Xinfu Li, Cong Li, Baocai Xu. Effects of different freezing methods on the quality of conditioned beef steaks during storage. Journal of Food Processing and Preservation, 2020, 00:e14496.
[5] Xinfu Li, Jiancai Zhu, Cong Li, Hua Ye , Zhouping Wang , Xiang Wu, Baocai Xu. Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression [J]. Molecules, 2018, 23, 3286.
[6] Zhaoming Wang, Yuzhu Shi, Kai Zhou, Hui Zhou, Xinfu Li, Cong Li, Zhaobin Wang,Baocai Xu. Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken [J]. Food Research International 136 (2020) 109471
[7] 徐宝才, 李聪, 马倩, 郝敬芝, 王学敬,王赟. 基于电子鼻和电子舌分析不同品牌盐水鸭风味的差异性[J].中国食品学报, 2017, 17(12): 279-286.
[8] 李聪,徐宝才,李世保, 郝敬芝.市售盐水鸭挥发性风味物质研究分析[J].现代食品科技,2016,32(12):1-10.
[9] 吴香, 李新福, 李聪, 杨婷, 周辉, 杜先锋, 徐宝才．不同变性淀粉对肌原纤维蛋白凝胶特性的影响[J].食品科学, 2020,41(2): 22-28.
[10] 余龙霞，吴香，李新福，张万刚，李聪，徐宝才．热压结合处理对绿色魏斯氏菌生理特性的影响[J]．食品科学, 2020, 41(01): 1-8.
2、专利
[1] 一种烟熏肉制品中4种多环芳烃含量的检测方法（ZL201610611051.7）
[2] 一种盐水鸭连续化生产线（ZL 2017213087572）
3、专著
[1] 白红武，扶庆权，顾千辉，黄明，李聪，李琦，李新福，王光宇，王蓉蓉，闫文杰，于倩倩，周辉，祝长青. 猪肉产品加工与流通[M]，中国农业大学出版社，2018年10月.
