| Effect of ultrasound on different quality parameters of apple juice M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, X Zhang, X Zeng Ultrasonics sonochemistry 20 (5), 1182-1187, 2013 | 381 | 2013 |
| Green and efficient extraction of rutin from tartary buckwheat hull by using natural deep eutectic solvents Y Huang, F Feng, J Jiang, Y Qiao, T Wu, J Voglmeir, ZG Chen Food Chemistry 221, 1400-1405, 2017 | 345 | 2017 |
| Physicochemical properties and bioactivity of fungal chitin and chitosan T Wu, S Zivanovic, FA Draughon, WS Conway, CE Sams Journal of agricultural and food chemistry 53 (10), 3888-3894, 2005 | 342 | 2005 |
| Thermosonication as a potential quality enhancement technique of apple juice M Abid, S Jabbar, B Hu, MM Hashim, T Wu, S Lei, MA Khan, X Zeng Ultrasonics Sonochemistry 21 (3), 984-990, 2014 | 276 | 2014 |
| Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, X Zeng Ultrasonics sonochemistry 21 (1), 93-97, 2014 | 257 | 2014 |
| Chitin and chitosan value-added products from mushroom waste T Wu, S Zivanovic, FA Draughon, CE Sams Journal of agricultural and food chemistry 52 (26), 7905-7910, 2004 | 222 | 2004 |
| Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions M Saeeduddin, M Abid, S Jabbar, T Wu, MM Hashim, FN Awad, B Hu, ... LWT-Food Science and Technology 64 (1), 452-458, 2015 | 198 | 2015 |
| Quality of carrot juice as influenced by blanching and sonication treatments S Jabbar, M Abid, B Hu, T Wu, MM Hashim, S Lei, X Zhu, X Zeng LWT-Food Science and Technology 55 (1), 16-21, 2014 | 180 | 2014 |
| A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods ZG Chen, XY Guo, T Wu Ultrasonics sonochemistry 30, 28-34, 2016 | 176 | 2016 |
| Efficient reduction of chitosan molecular weight by high-intensity ultrasound: Underlying mechanism and effect of process parameters T Wu, S Zivanovic, DG Hayes, J Weiss Journal of agricultural and food chemistry 56 (13), 5112-5119, 2008 | 174 | 2008 |
| Stabilizing oil-in-water emulsion with amorphous cellulose X Jia, R Xu, W Shen, M Xie, M Abid, S Jabbar, P Wang, X Zeng, T Wu Food Hydrocolloids 43, 275-282, 2015 | 149 | 2015 |
| Determination of the degree of acetylation (DA) of chitin and chitosan by an improved first derivative UV method T Wu, S Zivanovic Carbohydrate Polymers 73 (2), 248-253, 2008 | 125 | 2008 |
| Preparation and characterization of cellulose regenerated from phosphoric acid X Jia, Y Chen, C Shi, Y Ye, P Wang, X Zeng, T Wu Journal of Agricultural and Food Chemistry 61 (50), 12405-12414, 2013 | 123 | 2013 |
| Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice M Abid, S Jabbar, B Hu, MM Hashim, T Wu, Z Wu, MA Khan, X Zeng LWT-Food Science and Technology 59 (1), 70-76, 2014 | 122 | 2014 |
| Rheological properties of an amorphous cellulose suspension X Jia, Y Chen, C Shi, Y Ye, M Abid, S Jabbar, P Wang, X Zeng, T Wu Food Hydrocolloids 39, 27-33, 2014 | 109 | 2014 |
| Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters T Wu, X Yu, A Hu, L Zhang, Y Jin, M Abid Innovative Food Science & Emerging Technologies 28, 59-65, 2015 | 101 | 2015 |
| Exploring the potential of thermosonication in carrot juice processing S Jabbar, M Abid, B Hu, MM Hashim, S Lei, T Wu, X Zeng Journal of Food Science and Technology 52, 7002-7013, 2015 | 93 | 2015 |
| Preparation and characterization of oleogel-in-water pickering emulsions stabilized by cellulose nanocrystals W Qi, T Li, Z Zhang, T Wu Food Hydrocolloids 110, 106206, 2021 | 92 | 2021 |
| Inhibiting ice recrystallization by nanocelluloses T Li, Y Zhao, Q Zhong, T Wu Biomacromolecules 20 (4), 1667-1674, 2019 | 89 | 2019 |
| Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate H Hu, L Xing, Y Hu, C Qiao, T Wu, G Zhou, W Zhang Food Hydrocolloids 52, 38-46, 2016 | 86 | 2016 |
