Prof. Shimin Wu obtained his doctorate (Dr. rer. nat.) in food chemistry from Leibniz University Hannover, Germany, where he worked at the Institute of Food Chemistry under the supervision of Prof. Dr. rer. nat. Dr. Ing.-habil. Ralf G. Berger. He has received a number of awards and honors, including a DAAD scholarship from the German Academic Exchange Service, the SMC Excellent Young Scholarship from the SJTU, a Certificate of Appreciation from the Leibniz University Hannover, the ACS Membership Award from the American Chemical Society, and the National Excellent Scientific Member in Cereals & Oils from the CCOA.

Prof. Wu has been recognized by ScholarGPS 2025 as one of the top 0.05% Highly Ranked Scholars worldwide over the past five years. He serves as an expert for the Joint FAO/WHO Expert Committee on Food Additives, Contaminants and Natural Toxins (2023-2027), Vice Chairman of the National Rice Oil Industry Technology Innovation Alliance, and on the editorial boards of several academic journals or as a standing committee member in professional societies.

Prof. Wu’s research group focuses on food safety and quality, leveraging modern food chemistry, foodomics, food technologies, and multidisciplinary molecular-level methods. His work spans the entire spectrum from fundamental to applied research. The first key area addresses undesirable chemical compounds—such as polycyclic aromatic hydrocarbons (PAHs) and other persistent organic pollutants (POPs), oxidized harmful molecules, pesticides, and heavy metals found in oils, oilseeds, fatty foods, and edible aromatic plants and seeds. This includes investigating their origin, toxicity, detection, formation, migration, transformation, dietary exposure, risk assessment, and strategies for green reduction/removal, inhibition, and control. The second major area of focus is food lipids and aromas, particularly the stabilization, characterization, quality, and functionality of lipids, edible oils, fried foods, spices, and natural volatile flavors. He has published over 130 peer-reviewed papers as a first or corresponding author, seven books or book chapters, and holds 22 patents.

Prof Wu’s lab is particularly eager to foster scientific collaboration and academic exchanges in areas that contribute to global sustainable development and human health. He has successfully led and completed over 40 research projects, including eight international academic collaboration programs between universities or R&D projects by global corporations.

Prof. Wu warmly invites diverse and flexible international collaborations in the fields of food safety and quality. Our lab has already established collaborative research and exchange programs with more than ten universities and institutes abroad. We assist outstanding international graduates in securing various international scholarships. Postdoctoral and young scholar positions are open to applicants who have obtained their PhD within the last ten years.

International colleagues and graduates interested in research collaboration or academic exchange are welcome to contact Prof. Wu via E-mail: wushimin@sjtu.edu.cn

Selected refereed international journal publications ( *: corresponding author)

Ma X, Wu SM* (2026). Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems. Food Chemistry, 512: 148856. https://doi.org/10.1016/j.foodchem.2026.148856

Wu SM*, Mou BL, Liu GY, Liu RJ, Wang XG (2025). Contamination, risk assessment, and reduction strategies for hazardous polycyclic aromatic hydrocarbons in foods. Current Opinion in Food Science, 62: 101270. https://doi.org/10.1016/j.cofs.2024.101270

Ma X, Wu SM* (2025). Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu. Food Chemistry, 471: 142795. https://doi.org/10.1016/j.foodchem.2025.142795

Rao D, Wu SM* (2025). Food oxylipins: Formation, distribution, analysis and implications for health. Trends in Food Science & Technology, 159: 104968. https://doi.org/10.1016/j.tifs.2025.104968

Lan JQ, Wu SM*, Li H, Wang JF, Li M (2025). Postbiotics in Respiratory Health: Functional components, innovative application, and emerging challenges. Journal of Nutrition, 2025, 155(11): 3676−3692, https://doi.org/10.1016/j.tjnut.2025.09.009

Mou BL, Wu SM* (2025). Investigation on the interaction mechanism of phospholipids with polycyclic aromatic hydrocarbons and their derivatives during oil degumming process. Food Chemistry, 495(2): 146495. https://doi.org/10.1016/j.foodchem.2025.146495

Wang JY, Mou BL, Wu SM* (2025). Reduction of polycyclic aromatic hydrocarbon (PAH) toxicity risks in crude rice bran oil during storage using membrane filtration. Food Control, 172: 111186. https://doi.org/10.1016/j.foodcont.2025.111186

Ma X, Wu SM* (2025). Role of phenylalanine in the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems. Journal of Agricultural and Food Chemistry, 73(30): 19013−19025. https://doi.org/10.1021/acs.jafc.5c04295

Wang JY, Ma X, Wu SM*, Cai H, Cheong L (2025). Comprehensive insights into the detoxification effects of refining process on hazardous PAHs in 13 crude vegetable oils. Journal of Food Composition and Analysis, 145: 107809. https://doi.org/10.1016/j.jfca.2025.107809

Rao D, Wu SM* (2025). Untargeted lipidomics and targeted mass spectrometry unravel lipid profiles and PAH/OPAH compositions in supercritical CO₂-extracted and cold-pressed Brazil nut oils. Food Chemistry, 492:145625. https://doi.org/10.1016/j.foodchem.2025.145625

Cheng SJ, Wu SM*, Lan JQ. Beta-carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment. International Journal of Dairy Technology, 2025, 78(1): e13158. https://doi.org/10.1111/1471-0307.13158

Mou BL, Wu SM* (2024). Interactions between polycyclic aromatic hydrocarbons (PAHs) and phospholipids cause PAH migration into wet gums during the oil degumming process. Food Chemistry, 464:141578. https://doi.org/10.1016/j.foodchem.2024.141578

Li W, Wu SM*, Zhang WM (2024). Insights into the formation of chlorinated polycyclic aromatic hydrocarbon related to chlorine in salt-tolerant rice: Profiles in market samples, effects of saline cultivation and household cooking. Journal of Agricultural and Food Chemistry, 72(44): 24833−24846. https://doi.org/10.1021/acs.jafc.4c06295

Li W, Wu SM* (2024). Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: profiles in market samples and formation during home cooking. Food Chemistry, 430: 136929. https://doi.org/10.1016/j.foodchem.2023.136929

Ma X, Wang JY, Wu SM* (2024). Effective isolation and comprehensive quantification of EPA16 PAHs, EU15+1 PAHs, 17 halogenated PAHs, and 18 oxygenated PAHs in soybean oil. Food Control, 164: 110605. https://doi.org/10.1016/j.foodcont.2024.110605

Ma X, Wu SM* (2024). Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition, 64(15): 4882− 4903. https://doi.org/10.1080/10408398.2022.2146652

Li W, Wu SM* (2024). Impact of salinity on PAH and halogenated PAH contamination and risks during the pickling of Chinese pickles. Journal of Food Composition and Analysis, 136:106764. https://doi.org/10.1016/j.jfca.2024.106764

Ge YX, Wu SM*, Lan JQ (2024). Polycyclic aromatic hydrocarbon contamination in yogurt: Levels, compositions, and risks. ACS Food Science & Technology, 4(10): 2422−2429. https://doi.org/10.1021/acsfoodscitech.4c00501

Cheng SJ, Wu SM*(2024). A shelf life prediction method for butter based on the effects of β-carotene on the color and oxidative stability. International Journal of Dairy Technology, 77(3):961−972. https://doi.org/10.1111/1471-0307.13078

Gong GY, Wu SM*(2024). Degradation of polycyclic aromatic hydrocarbons in oil deodorizer distillates: Kinetics, degradation product identification and toxicity. International Biodeterioration & Biodegradation, 2024, 187: 105718. https://doi.org/10.1016/j.ibiod.2023.105718

Gong GY, Wu SM* (2024). Lowering polycyclic aromatic hydrocarbon concentrations in vegetable oil deodorizer distillates and enhancing its utilization by graphene composites. Food and Bioproducts Processing, 2024, 143: 170−177. https://doi.org/10.1016/j.fbp.2023.11.005

Li W, Wu SM* (2023). Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation. Trends in Food Science & Technology, 131:1−13. https://doi.org/10.1016/j.tifs.2022.11.015

Ge YX, Wu SM*, Yan K (2023). Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review. Critical Reviews in Food Science and Nutrition, 63(23): 6168−6181. https://doi.org/10.1080/10408398.2022.2028717

Cheng SJ, Li W, Wu SM*, Ge YX, Wang CY, Xie SY, Wu J, Chen XK, Cheong LZ (2023). Functional butter for reduction of consumption risk and improvement of nutrition. Grain & Oil Science and Technology, 6(4): 172−184. https://doi.org/10.1016/j.gaost.2023.09.001

Lan JQ, Wu SM* (2023). Occurrence, concentration and toxicity of 54 polycyclic aromatic hydrocarbons in butter during storage. Foods, 12(24):4393.  https://doi.org/10.3390/foods12244393

Mou BL, Gong GY, Wu SM* (2023). Biodegradation mechanisms of polycyclic aromatic hydrocarbons: Combination of instrumental analysis and theoretical calculation. Chemosphere, 341: 140017. https://doi.org/10.1016/j.chemosphere.2023.140017

Ge YX, Wu SM* (2023). Verification of decreased polycyclic aromatic hydrocarbon (PAH) levels in yoghurt during storage using isotopically-labelled PAHs. Journal of Food Composition and Analysis, 122: 105489. https://doi.org/10.1016/j.jfca.2023.105489

Gong GY, Wu SM* (2023). Determination, exposure and risk assessment of PAHs in natural vitamin E isolated from vegetable oil industry. Food Additives and Contaminants-Part B, 16(2): 130−142. https://doi.org/10.1080/19393210.2023.2182833

Yan K, Li W, Wu SM* (2022). Dietary exposure and risk assessment of EU priority polycyclic aromatic hydrocarbons from milks and milk powders. Journal of Dairy Science, 105(8): 6536−6547. https://doi.org/10.3168/jds.2021-21438

Zhang LM, Wu SM* (2022). Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chemistry, 381:132309. https://doi.org/10.1016/j.foodchem.2022.132309

Li W, Wu SM* (2022) Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks. Food Control, 136: 108864. https://doi.org/10.1016/j.foodcont.2022.108864

Yousuf B, Sun YQ, Wu SM* (2022). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, 38: 574−597. https://doi.org/10.1080/87559129.2021.1876084

Xin L, Hu MM, Ma X, Wu SM*, Yoong JH, Chen SQ, Tarmizi AHA, Zhang GW (2022). Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying. Journal of Food Composition and Analysis, 114:104840. https://doi.org/10.1016/j.jfca.2022.104840

Hua HY, Wu SM*, Ma X (2022). Determination of trans-4-hydroxy-2-alkenals in soybean oil by SPE-HPLC, Grain & Oil Science and Technology, 5(3): 107−113. https://doi.org/10.1016/j.gaost.2022.06.001

Gong GY, Wu XJ, Wu SM*, Yoong JH, Ji M, Hu MM (2022). Estimating the shelf life of flavouring oil gravy consisting of red palm oil. Journal of Oil Palm Research, 34(3):571−579. https://doi.org/10.21894/jopr.2022.0000

Zhang LM, Wu SM*, Jin XY (2021). Fatty acid stable carbon isotope ratios combined with oxidation kinetics for characterization and authentication of walnut oils. Journal of Agricultural and Food Chemistry, 69(23): 6701−6709.  https://doi.org/10.1021/acs.jafc.1c01843

Yan K, Wu SM*, Gong GY, Xin L, Ge YX (2021). Simultaneous determination of typical chlorinated, oxygenated and EU priority PAHs in milks and milk powders. Journal of Agricultural and Food Chemistry, 69(13): 3923–3931. https://doi.org/10.1021/acs.jafc.1c00283

Yousuf B, Wu SM*, Siddiqui MW (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108: 245–257. https://doi.org/10.1016/j.tifs.2021.01.016

Yousuf B, Wu SM*, Gao Y (2021). Characteristics of Karaya gum based films: Amelioration by inclusion of Schisandra Chinesis oil and its oleogel in the film formulation. Food Chemistry, 345:128859. https://doi.org/10.1016/j.foodchem.2020.128859

Hu MM, Zhu M, Xin L, Zhang GW*, Wu SM, Hu X, Gong DM (2021). Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA. Food Chemistry, 350: 129276. https://doi.org/10.1016/j.foodchem.2021.129276

Jin XY, Zhang LM, Wu SM*, Huang MQ, Yu WJ, Zhang SS (2021). Developing an authentication approach using SPME-GC-IRMS based on compound-specific δ¹³C analysis of six typical volatiles in wine. Food Quality and Safety, 5: 1–11. https://doi.org/10.1093/fqsafe/fyaa031

Wu SM*, Gong GY, Yan K, Sun YQ, Zhang LM (2020). Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. Advances in Food and Nutrition Research, 93: 59-112. https://doi.org/10.1016/bs.afnr.2020.02.001

Gao Y, Wu SM* (2020). Development and evaluation of a novel oleogel system based on starch-water-wax-oil. Food & Function, 11: 7727–7735.  https://doi.org/10.1039/D0FO01785J

Sun YQ, Yan K, Wu SM*, Gong GY (2020). Occurrence, spatial distribution and impact factors of 16 polycyclic aromatic hydrocarbons in milks from nine countries. Food Control, 113: 107197. https://doi.org/10.1016/j.foodcont.2020.107197

Yan K, Wu SM*, Gong GY, Sun YQ (2020). A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oils. Food Chemistry, 316: 126344. https://doi.org/10.1016/j.foodchem.2020.126344

Sun YQ, Wu SM* (2020). Analysis of PAHs in oily systems using modified QuEChERS with EMRLipid clean-up followed by GC-QqQ-MS. Food Control, 109: 106950, https://doi.org/10.1016/j.foodcont.2019.106950

Grosse M*, Wu SM, Krings U, Berger RG (2020). Formation of decatrienones with a pineapple-like aroma from 1-13C-acetate by cell cultures of the birch polypore, Fomitopsis betulina. Journal of Agricultural and Food Chemistry, 68(6): 1678–1683. https://doi.org/10.1021/acs.jafc.9b07494

Gao Y, Wu SM* (2019). Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil. Food & Function, 10: 8056–8068. https://doi.org/10.1039/C9FO01727E

Gong GY, Wu SM*, Wu XJ (2019). Effects of storage time and temperature on toxic aldehydes and polycyclic aromatic hydrocarbons in flavouring oil gravy during storage. LWT-Food Science and Technology, 116: 108510. https://doi.org/10.1016/j.lwt.2019.108510

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. https://doi.org/10.1016/j.tifs.2018.11.015

Teng C, Wu SM*, Gong GY (2019). Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils. Food Control, 2019, 105: 219–225. https://doi.org/10.1016/j.foodcont.2019.06.015

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. https://doi.org/10.1016/j.chemphyslip.2019.03.003

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. https://doi.org/10.1016/j.chemphyslip.2018.12.012

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, 1104: 157–167. https://doi.org/10.1016/j.jchromb

Teng C, Wu SM*, Sun YQ, Gong GY (2019). Determination of parent and oxygenated polycyclic aromatic hydrocarbons (PAHs) in waste cooking oil and oil deodorizer distillate by GC-QQQ-MS. Journal of AOAC International, 102(6): 1884–1891.  https://doi.org/10.5740/jaoacint.19-0085

Jin XY, Wu SM*, Yu WJ, Xu XY, Huang MQ, Tang YF, Yang ZY (2019). Wine authentication using integration assay of MIR, NIR, e-tongue, HS-SPME-GC-MS, and multivariate analyses: A case study for a typical Cabernet sauvignon wine. Journal of AOAC International, 102 (4): 1174–1180.  https://doi.org/10.5740/jaoacint.18-0327

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, 2019, 37(11): 1427–1440. https://doi.10.1080/07373937.2018.1504062

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. https://10.1021/acs.jafc.8b04096

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. http://dx.doi.org/10.1016/j.foodchem.2017.07.016

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. https://doi.org/10.1016/j.foodcont.2017.12.012

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. https://doi.org/10.1039/c7ra12387f

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. http://dx.doi.org/10.1016/j.snb.2017.08.099

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. https://doi.org/10.1007/s11694-018-9757-9

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. https://doi.org/10.25165/j.ijabe.20181105.3656

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. http://dx.doi.org/10.1080/19440049.2017.1306757

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. http://dx.doi.org/10.1016/j.foodcont.2016.12.029

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. http://dx.doi.org/10.1016/j.foodchem.2016.04.036

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. http://dx.doi.org/10.1016/j.foodchem.2016.03.067

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. http://dx.doi.org/10.1016/j.foodcont.2016.02.028

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. http://dx.doi.org/10.1016/j.foodcont.2015.06.003

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. http://dx.doi.org/10.1080/10942912.2015.1107731

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. http://dx.doi.org/10.3965/j.ijabe.20160906.1746

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. http://dx.doi.org/10.1002/ejlt.201400408

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. http://dx.doi.org/10.1016/j.jfda.2014.10.006

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. http://dx.doi.org/10.1016/j.jfda.2013.12.005

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. http://dx.doi.org/10.1111/ijfs.12074

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. http://dx.doi.org/10.1016/j.foodchem.2012.02.155

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. http://dx.doi.org/10.1007/s00128-011-0202-6

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. http://dx.doi.org/10.1002/ffj.1758

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. http://dx.doi.org/10.1111/j.1745-4530.2007.00102.x

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. http://dx.doi.org/10.1007/s00217-006-0252-x

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. http://dx.doi.org/10.1016/j.foodchem.2004.07.013

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. http://dx.doi.org/10.1021/jf0478511