Departments

WU SHIMIN

WU SHIMIN


Professor

Food Chemistry, Department of Food Science & Technology  
Phone:+86-21-34205717  

Emailwushimin@sjtu.edu.cn; wu_shimin_sci@yahoo.com

Address Room 2-211,Building A of Agriculture & Biology ,800 Dongchuan Road, Minhang District, Shanghai Jiao Tong University, Shanghai 200240,China

 

 

>> Detail:

Research Interests:
1. Food Chemical Quality and Safety
2. Food Lipids and Edible Oils
3. Flavors and Natural Spices

 

Prof. Shimin Wu obtained his doctorate (Dr. rer. nat.) in food chemistry in 2005 under the guidance of Prof. Dr. rer. nat. Dr. Ing.-habil. Ralf G. Berger, at the Institut für Lebensmittelchemie, Leibniz Universität Hannover, Germany. Dr. Wu received a number of awards including DAAD scholarship (2003-2005) by the German Academic Exchange Service, SMC Excellent Young Scholar Award (2008) by SJTU, Certificate of Appreciation (2014) by University of Hannover, and ACS Membership Award (2015-2018) by the American Chemical Society, and National Excellent Scientific Member in Cereals & Oils (2018) by Chinese Cereals and Oils Association.

 

Prof. Wu is the commissioner of the National Technical Committee on Oilseeds and Oils of Standardization Administration of China, and the standing director member in the Subcommittee on Fermented Flour Products of Chinese Cereals and Oils Association. He is also the member of Expert Committee for Food Safety Standardization, the member of Expert Committee for Food Safety Risk Assessment Administration, and the expert of Science Popularization for Food Safety in Shanghai.

 

Research interests in Prof. Wu’s group are food quality and safety based on modern food chemistry, foodomics, and food technologies, as well as multidisciplinary methods at molecular level, covering the spectrum from fundamental to applied research. His research firstly focuses on food lipids and aromas, especially on the stabilization, characterization, quality and function of lipids, edible oils, fried foods, spices and natural volatile flavors. The second major concern is food safety caused by undesirable chemical compounds, such as persistent organic pollutants (POPs), oxidized harmful molecules, pesticides and heavy metals. The lab is concentrating on the hazardous compounds' origin, determination, formation, migration, change, dietary exposure, risk assessment, green reduction/removal, inhibition and control in foods and food ingredients, especially in oils, foods rich in lipids and plant.  As the first or corresponding author, Dr. Wu has published 72 peer-reviewed papers, 3 books/book chapters, and 14 patents.

 

Prof. Wu's lab warmly welcomes students interested in research and academics to join the team. We will help the excellent graduates to obtain various international doctoral scholarships. Postdoctoral programs are open at any time for the applicants who obtained PhD degree with good records no more than ten years.

 

Please email your CV including language certificate (IELTS, TOEFL, or HSK), publication lists and academic background, to: wushimin@sjtu.edu.cn, wu_shimin_sci@yahoo.com

 

 

 

Selected peer-reviewed papers in international journals (*:  corresponding author)

 

[1] Jin XY, Wu SM*, Yu WJ, Xu XY (2019). Integration of MIR, NIR, E-tongue, SPME-GC/MS, and multivariate analyses for wine authentication. Journal of AOAC International, in press. https://doi.org/10.5740/jaoacint.18-0327 

[2] Gao Y, Wu SM*, Sun YQ, Cong RH, Xiao JY, Ma FL (2019). Effect of freeze dried, hot-air dried and fresh onions on the composition of volatile sulfocompounds in onion oils. Drying Technology, in press. https://doi.10.1080/07373937.2018.1504062

[3] Sun YQ, Wu SM*, Gong GY (2019). Trends of research on PAHs in food: A review and bibliometric analysis from 1997 to 2017. Trends in Food Science & Technology, 83: 86–98.

[4] Gao Y, Wu SM* (2019). Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF-MSE. Chemistry and Physics of Lipids, 221: 15–23.

[5] Gao Y, Wu SM*, Feng L (2019). Rapid and direct determination of fatty acids and glycerides profiles in Schisandra chinensis oil by using UPLC-Q/TOF-MSE. Journal of Chromatography B, 2019, 1104: 15786–167.

[6] Gao Y, Wu SM*, Feng L, Cong RH, Xiao JY, Ma FL* (2019). Characterization of lignans in Schisandra chinensis oil with a single analysis process by UPLC-Q/TOF-MS. Chemistry and Physics of Lipids, 218: 158–167.

[7] Gong GY, Wu SM*, Wu XJ (2018). Effects of light intensity on polycyclic aromatic hydrocarbons and 4-hydroxy-trans-alkenals in palm oil during storage. Journal of Agricultural and Food Chemistry, 66(42):11124–11132.

[8] Zhao X, Gong GY, Wu SM* (2018). Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils. Food Chemistry, 239: 781–788.

[9] Gong GY, Zhao X, Wu SM* (2018). Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control, 87: 117–125.

[10] Wu XJ, Wu SM*, Ji M, Yoong, JH (2018). Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles. RSC Advances, 8(2): 1148–1158.

[11] Wang T, Xu SS, Hu NT, Hu J, Huang D, Jiang WK, Wang S, Wu SM, Zhang YF, Yang Z* (2018). Microwave preparation and remarkable ethanol sensing properties of ZnO particles with controlled morphologies in water-ethylene glycol binary solvent system. Sensors and Actuators B: Chemical, 255:1006–1014.

[12] Jiang XF, Huang RF, Wu SM*, Wang Q, Zhang ZH (2018). Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. Journal of Food Measurement and Characterization, 12(2): 1420–1426.

[13] Jiang XF, Wu SM*, Yuan D, Cijilam (2018). Physicochemical properties, flavor intensity and oxidative stability of different camellia oils. International Journal of Agricultural and Biological Engineering, 11(5): 230-235.

[14] Li G, Zhao X, Wu SM*, Hua HY, Wang Q, Zhang ZH (2017). Dietary exposure to aluminum in youtiao, a Chinese traditional fried food. Food Additives and Contaminants: Part A, 34(6): 972–979.

[15] Zhao X, Wu SM*, Gong GY, Li G, Zhuang L (2017). TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying. Food Control, 75: 99–107.

[16] Li G, Wu SM*, Zeng JX, Lin Wang L, Yu WJ (2016). Effect of frying and aluminum on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao. Food Chemistry, 209: 123–130.

[17] Hua HY, Jiang XF, Wu SM* (2016). Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF. Food Chemistry, 207: 1–5.

[18] Hua HY, Zhao X, Wu SM*, Li G (2016). Impact of refining on the levels of 4-hydroxy-trans-alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils. Food Control, 67: 82–89.

[19] Li G, Wu SM*, Wang L, Akoh CC (2016). Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese typical fried food. Food Control, 59(1): 328–336.

[20] Jiang XF, Wu SM*, Zhou ZJ, Akoh CC (2016). Physicochemical properties and volatile profiles of cold-pressed Trichosanthes kirilowii seed oils. International Journal of Food Properties, 19(8): 1765–1775.

[21] Wu SM*, Shu FY, Huang DF (2016). Effects of packaging materials and types on postharvest nutritional quality of mini Pakchoi Brassica chinensis. International Journal of Agricultural and Biological Engineering, 9(6): 207–213.

[22] Jiang XF, Jin QZ, Wu SM, Wang XG* (2016). Contribution of phospholipids to the formation of fishy off-odor and oxidative stability of soybean oil. European Journal of Lipid Science and Technology, 118(4): 603– 611.

[23] Wu SM*,Xu T, Huang DF (2015). Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis. Journal of Food and Drug Analysis, 23(2): 253–259. 

[24] Wu SM*, Xu T, Akoh CC (2014). Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds. Journal of Food and Drug Analysis, 22(3):310–317.

[25] Wu SM*, Wang L, Shu FY, Cao WM, Chen FX, Wang XG (2013). Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed. International Journal of Food Science and Technology, 48(6):1187–1192.

[26] Wu SM*, Yu WJ (2012). Liquid-liquid extraction of polycyclic aromatic hydrocarbons in four different edible oils from China. Food Chemistry, 134(1): 597–601.

[27] Wu SM*, Mei J (2011). Analysis of the herbicide bispyribac-sodium in rice by solid phase extraction and high performance liquid chromatography. Bulletin of Environmental Contamination and Toxicology, 86(3): 314–318.

[28] Wu SM, Zorn H, Krings U, Berger RG* (2007). Volatiles from submerged and surface cultured beefsteak fungus Fistulina hepatica. Flavour and Fragrance Journal, 22(1): 53–60.

[29] Wu ZY, Wu SM, Shi XM* (2007). Supercritical fluid extraction and determination of lutein in heterotrophically cultivated Chlorella pyrenoidosa. Journal of Food Process Engineering, 30(2): 174–185.

[30] Krings U, Zelena K., Wu SM, Berger RG* (2006). Thin layer high vacuum distillation to isolate volatile flavour compounds of cocoa powder. European Food Research and Technology, 223(5): 675–681.

[31] Wu SM, Krings U, Zorn H, Berger RG* (2006). Volatile compounds of the wild mushroom Lentinus lepideus grown on chestnut trees. Advances in Food Sciences, 28(1): 54–60.

[32] Wu SM, Krings U, Zorn H, Berger RG* (2005). Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.. Food Chemistry, 92(2): 221–226.

[33] Wu SM, Zorn H, Krings U, Berger RG* (2005). Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.: Fr.) Fr.. Journal of Agricultural and Food Chemistry, 53(11): 4524–4528.

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