近5年主要代表文章： [1]Weili Li, Yao Wu, Yushu Liu, Yong Tanga, Zhenming Che, 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,143(2020),111874，中科院1区 [2]Yong Tang, Li Xiao , Xiaoyu Wu, Weili Li **, Tao Wu *, Ping Zhang, Impact of germination pretreatment on the polyphenol profile, antioxidant activities, and physicochemical properties of three color cultivars of highland barley, Journal of Cereal Science,97(2021),103152，中科院2区 [3] Sen Mei , Shanshan Yao, Jingjing Mo, Yi Wang, Jie Tang, Weili Li*, Tao Wu*, Integration of cloud-based molecular networking and docking for enhanced umami peptide screening from Pixian Douban, Food Chemistry: X ,21 (2024) 101098，中科院1区 [4] Weili Li, Sen Mei , Huanzhen Zhou, Muhammad Salman Farid, Tao Hu, Tao Wu,* Metabolite fingerprinting of the ripening process in Pixian douban using a feature-based molecular network and metabolomics analysis, Food Chemistry 418 (2023) 135940，中科院1区 [5] Weili Li, Jiaqi Wang, Chengxue Zhang, Ning Wang, Cong Zhang, Wuzhi Chen, Tao Wu*, Using an integrated feature-based molecular network and lipidomics approach to reveal the differential lipids in yak shanks and flanks, Food Chemistry 403 (2023) 134352，中科院1区 [6] Weili Li, Lanting Zheng , Yue Xiao, Liangchao Li , Ning Wang, Zhenming Che , Tao Wu*, Insight into the aroma dynamics of Dongpo pork dish throughout production process using electronic nose and GC×GC MS, LWT - Food Science and Technology 169 (2022) 113970，中科院1区 [7] Weili Li , Huanzhen Zhou, Shanshan Yao, Ning Wang , Hui Zhu, Muhammad Aamer Mehmood , Tao Wu*, Comprehensive characterization of theabrownin polymer structure in Tibetan tea, Food Bioscience,56(2023) 103138，中科院1区 [8] Yulan Li, Wenli Yang, Weili Li *, Tao Wu *, Unveiling differential mechanisms of chuanxiong cortex and pith in the treatment of coronary heart disease using SPME-GC×GC-MS and network pharmacology, Journal of Pharmaceutical and Biomedical Analysis,234(2023) 115540，中科院3区 [9] 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 145 (2021) 111274，中科院1区
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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