| 功能性油脂 吴时敏 中国希望出版社 337, 2001 | 207 | 2001 |
| Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017 Y Sun, S Wu, G Gong Trends in food science & technology 83, 86-98, 2019 | 173 | 2019 |
| Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce B Yousuf, S Wu, MW Siddiqui Trends in Food Science & Technology 108, 245-257, 2021 | 167 | 2021 |
| Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food G Li, S Wu, L Wang, CC Akoh Food control 59, 328-336, 2016 | 127 | 2016 |
| Liquid–liquid extraction of polycyclic aromatic hydrocarbons in four different edible oils from China S Wu, W Yu Food Chemistry 134 (1), 597-601, 2012 | 122 | 2012 |
| Lipid and lipid-containing composite edible coatings and films B Yousuf, Y Sun, S Wu Food Reviews International 38 (sup1), 574-597, 2022 | 109 | 2022 |
| Characteristic Volatiles from Young and Aged Fruiting Bodies of Wild Polyporus sulfureus (Bull.:Fr.) Fr. S Wu, H Zorn, U Krings, RG Berger Journal of Agricultural and Food Chemistry 53 (11), 4524-4528, 2005 | 92 | 2005 |
| Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao G Gong, X Zhao, S Wu Food Control 87, 117-125, 2018 | 69 | 2018 |
| Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao G Li, S Wu, J Zeng, L Wang, W Yu Food Chemistry 209, 123-130, 2016 | 67 | 2016 |
| 植物甾醇的研究进展与趋向 (Ⅱ)——植物甾醇的应用基础和开发研究 吴时敏， 吴谋成 中国油脂 27 (3), 60-63, 2002 | 64 | 2002 |
| Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils X Zhao, G Gong, S Wu Food Chemistry 239, 781-788, 2018 | 55 | 2018 |
| TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying X Zhao, S Wu, G Gong, G Li, L Zhuang Food Control 75, 99-107, 2017 | 55 | 2017 |
| Impact of refining on the levels of 4-hydroxy-trans-alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils H Hua, X Zhao, S Wu, G Li Food Control 67, 82-89, 2016 | 55 | 2016 |
| Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr. S Wu, U Krings, H Zorn, RG Berger Food Chemistry 92 (2), 221-226, 2005 | 55 | 2005 |
| Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder U Krings, K Zelena, S Wu, RG Berger European Food Research and Technology 223 (5), 675-681, 2006 | 51 | 2006 |
| Volatiles from submerged and surface‐cultured beefsteak fungus, Fistulina hepatica S Wu, H Zorn, U Krings, RG Berger Flavour and fragrance journal 22 (1), 53-60, 2007 | 48 | 2007 |
| 角鲨烯开发利用 吴时敏 粮食与油脂, 36-36, 2001 | 47 | 2001 |
| 脱臭馏出物中植物甾醇的回收 裘爱泳， 吴时敏 中国油脂 22 (3), 49-50, 1997 | 40 | 1997 |
| Analysis of PAHs in oily systems using modified QuEChERS with EMR-Lipid clean-up followed by GC-QqQ-MS Y Sun, S Wu Food Control 109, 106950, 2020 | 38 | 2020 |
| 植物甾醇的研究进展与趋向 (Ⅰ)——植物甾醇的基础研究 吴时敏， 吴谋成 中国油脂 27 (2), 73-75, 2002 | 37 | 2002 |
