Xinye Wu

5.1k citations

113 papers · 4.4k · h-index 38

Impact in

Biochemistry top 0.2%
- Phytochemicals and Antioxidant Activities
Food Science top 0.1%
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Food Quality and Safety Studies

Papers in

Food Science 87
- Food Drying and Modeling 42
- Microencapsulation and Drying Processes 25
- Ziziphus Jujuba Studies and Applications 17
- Food Quality and Safety Studies 13
- Fermentation and Sensory Analysis 11
Biochemistry 37
- Phytochemicals and Antioxidant Activities 36

Co-authors: Jinfeng Bi (91 shared papers)Qinqin Chen (51 shared papers)Jianyong Yi (33 shared papers)Linyan Zhou (21 shared papers)Mo Zhou (23 shared papers)Xuan Liu (25 shared papers)Jian Hua Lyu (28 shared papers)Jianxin Song (6 shared papers)
Journals: LWT (14 papers)Food Chemistry (14 papers)Journal of Food Processing and Preservation (8 papers)Food and Bioprocess Technology (7 papers)Journal of the Science of Food and Agriculture (6 papers)
Partner nations: China Belgium United States

In The Last Decade

Xinye Wu

112 papers receiving 4.3k citations

Peers

Countries citing papers authored by Xinye Wu

Since Specialization

Citations

This map shows the geographic impact of Xinye Wu's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Xinye Wu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xinye Wu more than expected).

Fields of papers citing papers by Xinye Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Xinye Wu. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Xinye Wu. The network helps show where Xinye Wu may publish in the future.

Co-authors

The 25 scholars most cited alongside Xinye Wu, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Xinye Wu Line = papers co-authored together Xinye Wu links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 113 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose Food Research International ·Qinqin Chen, Jianxin Song, Jinfeng Bi, Xianjun Meng, Xinye Wu	2017	182
2	Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages Food Chemistry ·Jianxin Song, Jinfeng Bi, Qinqin Chen, Xinye Wu, Ying Lyu, Xianjun Meng	2018	177
3	The Triple Threat to Nascent Apolipoprotein B Journal of Biological Chemistry ·Edward A A Fisher, Meihui Pan, Xiaoli Chen, Xinye Wu, Hongxing Wang, Haris Jamil, Janet D. Sparks, Kevin Jon Williams	2001	169
4	Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation LWT ·Qinqin Chen, Jinfeng Bi, Xinye Wu, Jianyong Yi, Linyan Zhou, Yuhan Zhou	2015	144
5	Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review Carbohydrate Polymers ·Jianing Liu, Jinfeng Bi, David Julian McClements, Xuan Liu, Jianyong Yi, Jian Hua Lyu, Mo Zhou, Ruud Verkerk, Matthijs Dekker, Xinye Wu, Dazhi Liu	2020	140
6	Proteolysis and lipid-facilitated translocation are distinct but competitive processes that regulate secretion of apolipoprotein B in Hep G2 cells. Journal of Biological Chemistry ·N. Sakata, Xinye Wu, Joseph L. Dixon, Henry N. Ginsberg	1993	132
7	GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods Food Chemistry ·Jianxin Song, Qinqin Chen, Jinfeng Bi, Xianjun Meng, Xinye Wu, Yening Qiao, Ying Lyu	2020	128
8	Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability Journal of Agricultural and Food Chemistry ·Shuhan Feng, Jianyong Yi, Xuan Li, Xinye Wu, Yuanyuan Zhao, Youchuan Ma, Jinfeng Bi	2021	126
9	Change of the rheological properties of mango juice by high pressure homogenization LWT ·Linyan Zhou, Yunjing Guan, Jinfeng Bi, Xuan Liu, Jianyong Yi, Qinqin Chen, Xinye Wu, Mo Zhou	2017	117
10	Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry LWT ·Qinqin Chen, Zhaolu Li, Jinfeng Bi, Linyan Zhou, Jianyong Yi, Xinye Wu	2017	110
11	Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation Carbohydrate Polymers ·Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Xinye Wu, Youchuan Ma, Ruiping Li	2021	99
12	Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders Journal of the Science of Food and Agriculture ·Xu Si, Qinqin Chen, Jinfeng Bi, Xinye Wu, Jianyong Yi, Linyan Zhou, Zhaolu Li	2015	95
13	Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: A comparative study based on solid food system Food Chemistry ·Mo Zhou, Qinqin Chen, Jinfeng Bi, Yixiu Wang, Xinye Wu	2017	83
14	Effects of pretreatments on explosion puffing drying kinetics of apple chips LWT ·Jinfeng Bi, Ai-jin Yang, Xuan Liu, Xinye Wu, Qinqin Chen, Qiang Wang, Jian Lv, Xuan Wang	2014	77
15	Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process International Journal of Food Science & Technology ·Linyan Zhou, Zhenzhen Cao, Jinfeng Bi, Jianyong Yi, Qinqin Chen, Xinye Wu, Mo Zhou	2016	73
16	Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips LWT ·Jianyong Yi, Linyan Zhou, Bi Jinfeng, Xuan Liu, (unknown), Xinye Wu	2016	71
17	Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study Journal of the Science of Food and Agriculture ·Zhenzhen Cao, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Qinqin Chen, Xinye Wu, Jinkai Zheng, Shurong Li	2015	70
18	Exogenous VLDL stimulates apolipoprotein B secretion from HepG2 cells by both pre- and post-translational mechanisms. Journal of Lipid Research ·Xinye Wu, N. Sakata, Joseph L. Dixon, Henry N. Ginsberg	1994	69
19	Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage Innovative Food Science & Emerging Technologies ·Yunjing Guan, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xuan Liu, Qinqin Chen, Xinye Wu, Mo Zhou	2016	67
20	Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins LWT ·Jinfeng Bi, Xuan Wang, Qinqin Chen, Xuan Liu, Xinye Wu, Qiang Wang, Jian Lv, Ai-jin Yang	2014	66

About Xinye Wu

Xinye Wu is a scholar working on Food Science, Biochemistry, Plant Science, Biotechnology and Nutrition and Dietetics, having authored 113 papers that have together received 4.4k indexed citations. Recurring topics across this work include Food Drying and Modeling (42 papers), Phytochemicals and Antioxidant Activities (36 papers), Microencapsulation and Drying Processes (25 papers), Postharvest Quality and Shelf Life Management (24 papers), Polysaccharides and Plant Cell Walls (17 papers), Ziziphus Jujuba Studies and Applications (17 papers), Food Quality and Safety Studies (13 papers) and Fermentation and Sensory Analysis (11 papers). The work is most often cited by research in Biochemistry (1.0k citations), Food Science (2.6k citations), Biotechnology (514 citations), Nutrition and Dietetics (542 citations) and Plant Science (1.3k citations). Xinye Wu has collaborated with scholars based in China, Belgium and United States. Frequent co-authors include Jinfeng Bi, Qinqin Chen, Jianyong Yi, Linyan Zhou, Mo Zhou, Xuan Liu, Jian Hua Lyu, Jianxin Song, Xianjun Meng and Xuan Li. Their work appears in journals such as LWT, Food Chemistry, Journal of Food Processing and Preservation, Food and Bioprocess Technology and Journal of the Science of Food and Agriculture.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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