一、发表论文 （1）Kunli Xu, Shili Ni, Dan Ouyang, et al., Programmable DNA Nanomachines : From Supramolecular Logic Gating to Precision Biomedical Applications. Coordination Chemistry Reviews. 2026, 562: 217988. (中科院一区，IF:25.6) （2）Kunli Xu, Jiajia Xi, Dan Ouyang, et al., COF/Hydrogel Composites: From Interface Design to Multifunctional Applications. Advanced Industrial and Engineering Polymer Research. 2026, //doi.org/10.1016/j.aiepr.2026.06.002. (中科院一区，IF:18.4) （3）Kunli Xu, Zheting Zhang, Kexin Jiang, Bei Wang*, et al. Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science. Food Chemistry, 2024, 431: 136989. (中科院一区, IF: 10.4). （4）Kunli Xu, Yangfan Guo, Bei Wang*, et al. Applications of biosensing in assessing food flavor: advancements, challenges, and prospects. Food Chemistry, 2025, 491: 145313. (中科院一区, IF: 10.4). （5）Kunli Xu, Haoying Han, Xiran Wang, Bei Wang*, et al., Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science [J]. Food Chemistry: X, 2026, 34: 103696. (中科院一区, IF: 9.2). （6）Kunli Xu, Sen Mei, Jiahuan Liu, Bei Wang*, et al. Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics. Food Chemistry: X, 2025, 29: 102884. (中科院一区, IF: 9.2). （7）Kunli Xu, Zheting Zhang, Bei Wang*, et al., Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles [J]. LWT, 2026, 243: 119181. (中科院一区，IF: 7.1). （8）Kunli Xu, Kexin Jiang, Aolin Yang, Bei Wang*, et al., Sensory and chemical characterization of chestnuts processed in different methods using instrumental analyses and the Check-all-that-apply method. Arabian Journal of Chemistry, 2024, 17 (9): 105876. (中科院二区, IF: 5.3). （9）徐坤俐, 韩兆盛, 林郑宇, 王蓓*,等.不同杀菌技术及对牛乳风味化合物的影响[J]. 中国乳品工业, 2026, 54(01): 60-66. (CSCD). （10）Kunli Xu, Yuwen Yi, Yong Tang*, et al., Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS. RSC Advances. 2022, 12 (19), 11591-11603. (中科院三区, IF: 6.2). （11）Tang Yong*#, Xu Kunli*#, Zhao Bo, et al., A novel electronic nose for the detection and classification of pesticide residue on apples. RSC Advances, 2021, 11(34): 20874-20883. (中科院三区, IF: 6.2). （12）徐坤俐, 王亚东, 王蓓, 等. 融合风味组学与分子感官科学的策略系统解析牛奶特征风味化合物. [C] 中国食品科学技术学会.中国食品科学技术学会第二十二届年会论文摘要集(下). 2025:260-261. （13）Kunli Xu, Metabolite fingerprints identification of Citri Reticulatae Pericarpium with different aging years using feature-based molecular networks and metabolomics. American Chemical Society: Division of Agricultural and Food Chemistry. 2024.08, American, Online meeting.（学术汇报） 二、授权专利 （1）唐勇, 陈广川, 龚晨辉, 赵波, 徐坤俐, 南球.科研与实验督导追溯系统. 2019 (CN109948889B). （2）唐勇, 龚晨辉, 王培鉴, 徐坤俐, 姚博, 杨泽鹏, 王远会,万海伦,陈广川.一种冷链物流防疫溯源方法.2021 (CN112990832A). （3）唐勇, 陈广川, 龚晨辉, 姚博, 杨泽鹏, 徐坤俐, 王远会, 万海伦,贺瑞妍.一种川菜工业化生产过程质量控制方法. 2022. (CN114358666A).
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