代表性论文（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，Food 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.
授权发明专利 （10项）
1. 一种降低小酥肉中丙烯酰胺含量的方法，专利授权号：ZL 2022 1 0495207.5
2. 一种减少肉制品烧烤加工污染物排放的方法，专利授权号：ZL 202110891528.2
3. 減塩ソース煮込み家禽肉製品の加工方法（日本），专利授权号: 2021-074942
4. 一种应用于肉制品加工的流动式浸腌装置，专利授权号: ZL202011423584.5
5. 一种肉食品加工用自动配料装置，专利授权号: ZL 202011539120.0
6. 一种烟熏灌肠的制备方法，专利授权号：ZL 201210269761.8.
7. 粉末烟熏香料的制备方法，专利授权号：201310055111.8.
8. 改性畜禽血浆蛋白粉的制备方法- 201310007389.8.
9. 利用山核桃壳制备肉用液熏香料的方法，专利授权号：201010535032.3.
10. 一种畜禽血浆蛋白粉的制备方法，专利授权号：201010282361.1.
著作
1.《食品工艺学》（第二版），2022年，科学出版社 编委
2.《熏炸烤食品绿色加工与生产控制》，2023年，中国轻工业出版社 编委
