Patent:

  1. Poon, Y.K., Mo-yung, K.C and Chan, KY (2011). State intellectual property office of China (Publication No. 2011104580214): “A method to produce Vitamin B12 using purely plant food materials”, published in Documents of the invention 28(27), July, 4 2012.

patent.png

 

Peer-reviewed publications by undergraduates:

  1. Xiaoxuan Wang, Chagam Koteswara Reddy, Baojun Xu*. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chemistry. 2018, 259, 81-88.
  2. Wenjing Wan, Baojun Xu*. Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate. Journal of the Science of Agriculture and Food Science. 2018, 98(12), 4685-4691.
  3. Jingyun Zheng, Xiaoming Yu, Maninder Meenu, BaojunXu * Total phenolics and antioxidants profiles of commonly consumed edible flowers in China. International Journal of Food Properties. 2018, 21(1), 1524-1540.
  4. Xinchun Zhang, Baojun Xu *. Phytochemical profiles of white and red ginseng as affected by marinating media.  Journal of Food Processing and Preservation. 2018, 42(1), e13331.
  5. Kehao Huang, Bin Du, Baojun Xu*. Alterations of physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding. Powder Technology. 2018, 326, 146-150.
  6. Peilong Li, Xiaoming Yu, BaojunXu *. Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (litchi, longan, rambutan) in different fruit forms. Journal of Food Quality. 2017, 2017, 8785121.
  7. Tahidul Islam, Xiaoming Yu,Tanvir Singh Badwal, Baojun Xu*. A comparative study on profiles of phenolics, carotenoids, antioxidant capacities and metal chelating ability of black and red goji berry. Chemistry Central Journal. 2017, 11, 59.
  8. Mengyi Huang, Huansong Zeng, Baojun Xu *. Assessment of heavy metals and trace elements in commercial edible mushrooms marketed in China by ICP-OES. International Journal of Medicinal Mushroom. 2017, 19(7), 653-665.
  9. Qianjun Kuang, Yingyao Yu, Roopam Attree, Baojun Xu *. A comparative study on anthocyanin, saponin, and oil profiles of black and red seed coat peanut (Arachishypogacea) grown in China. International Journal of Food Properties. 2017, 20(S1), S131-S140.
  10. Rongrong Zhou, Weixi Cai, Baojun Xu*. Phytochemical profiles of yellow soybean and black soybean as affected by roasting. International Journal of Food Properties. 2017, 12, 3179-3190.
  11. Lu Xu, Weixi Cai, Baojun Xu *. A systematic assessment on vitamins (B2, B12) and GABA profiles in fermented soy products marketed in China. Journal of Food Processing and Preservation. 2017, 41, e13126.
  12. Yijiao Chen, Weixi Cai, Baojun Xu *. Phytochemical profiles of edible kudzu (PuerariathomsoniiBenth) grown in China as affected by thermal processing. Journal of Food Processing and Preservation. 2017, 41, e12754.
  13. Guocheng Huang, Weixi Cai, Baojun Xu *. Vitamin B2, vitamin D2 and ergosterol content in commercially dried mushrooms and increased vitamin D2 content following UV-C irradiation.  International Journal for Vitamin and Nutrition Research.  2016, published online, DOI: 10.1024/0301-1526/a000294.
  14. Guocheng Huang, Weixi Cai, Baojun Xu *. Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination. LWT-Food Science and Technology. 2017, 75, 488-496.
  15. Yayuan Tang, Weixi Cai, Baojun Xu *. From rice bag to table: Fate of chemical compositions and antioxidant activities in black rice (waxy and non-waxy) during home cooking. Food Chemistry, 2016, 191, 81-90.
  16. Tahidul Islam, Xiaoming Yu, Baojun Xu*. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushroom commonly consumed in China. LWT-Food Science and Technology. 2016, 72, 423-431.
  17. Jiaqiang Luo, Weixi Cai, Tong Wu, Baojun Xu *. Phytochemical distribution in hull and cotyledon of adzuki bean and mung bean, and their contribution to antioxidant activities, anti-inflammatory, and anti-diabetic effects. Food Chemistry.  2016, 201, 350-360.
  18. Xiaoqing Tang, Weixi Cai, Baojun Xu *. Profiles of phenolics, triterpenoids and antioxidants and anti-diabetic effects of ethanol and hot water extracts from red and purple lingzhi. International Journal of Medicinal Mushroom, 2016, 18(7), 609-620.
  19. Tong Wu, JiaqiangLuo, Baojun Xu *.In vitro anti-diabetic effects of selected fruits and vegetables against glycosidase and aldose reductase. Food Science & Nutrition. 2015, 3(6), 495-505.
  20. Yayuan Tang, WeixiCai, Baojun Xu *. Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China. Food Science and Human Wellness. 2015, 4, 123-132.
  21. Roopam Attree, Bin Du, Baojun Xu *.  Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.). Industrial Crops and Products, 2015, 67, 448-456.
  22. Jiali Chen, Bin Du, Weixi Cai, Baojun Xu *.  Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology. LWT-Food Science and Technology. 2015, 62, 517-524.
  23. Lu Xu, Bin Du, Weixi Cai, Baojun Xu *. A systematic, comparative study on beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chemistry.  2015, 174, 202-213.
  24. Tong Wu, Baojun Xu*.Glycosidase and aldose reductase inhibitory effects of red lingzhi (Ganoderma lucidum) and other mushrooms. International Journal of Medicinal Mushroom. 2015, 17(2). 129-140.
  25. Jiali Chen, Weixi Cai, Baojun Xu *.  Food properties of ready-to-eat flavored ginseng chips as affected by food formulation and food processing.  International Journal of Sciences. 2014, 3(10), 16-28.
  26. Yuxi Wang, Baojun Xu*. Distribution of antioxidant activities and total phenolic contents in acetone, ethanol, water and hot water extracts from 20 edible mushrooms viasequential extraction. Austin Journal of Nutrition and Food Sciences. 2014, 2(1), 1-5.
  27. Zinan Wang, Baojun Xu*. Phenolic chemical profiles and antioxidant activities of typical teas marketed in China as affected by steeping time and temperature. International Journal of Sciences. 2014, 3(7), 1-11.
  28. Sandan Han, Baojun Xu *. Bioactive Components of Leafy Vegetable Edible Amaranth (AmaranthusmangostanusL.) as Affected by Home Cooking Manners. American Journal of Food Science and Technology, 2014, 2(4), 122-127.
  29. Xinjie Lin, Baojun Xu *, Rui Liu. Pancreatic lipase inhibitory effects of mangosteen pericarp. Advanced Journal of Food Science and Technology. 2014, 6(3), 284-291.
  30. Hairong Wu, Baojun Xu*. Inhibitory effects of onion against α-glucosidase activity and its correlation with phenolic antioxidants. International Journal of Food Properties. 2014, 17(3), 599-609.
  31. Xiya Huang, Weixi Cai, Baojun Xu *. Kinetic changes of nutrients and antioxidant capacity of germinated soybean (Glycine max L.) and mung bean (Vigna radiate L.) as affected by germination time. Food Chemistry. 2014, 143, 268-276.
  32. Susu Jiang, Weixi Cai, Baojun Xu*. Food quality improvement of soy milk made from short-time germinated soybeans. Foods. 2013, 2, 198-212.
  33. Yang Song, Baojun Xu *, Weixi Cai. Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-BeanSoup as affected by boiling time. Food & Function. 2013, 4, 635-643.
  34. Baojun Xu*, Xue Chen. Comparative studies on free radical scavenging capacities and total phenolic contents of whole and dehulledadlay (Coixlacryma-jobivar. ma-yuen) as affected by thermal processing methods. Journal of Food Processing and Preservation. 2013, 37, 630-636.
  35. Yang Song, Baojun Xu*. Diffusion profiles of health beneficial components of goji berry (Lyceum barbarum) marinated in alcoholand its antioxidant capacities as affected by alcohol concentration and steeping time. Foods. 2013, 2, 32-42.
 

Peer-reviewed publications by postgraduates

  1. Bin Du, Fengmei Zhu, Baojun Xu*. An insight into the anti-inflammatory properties of mushroom. Journal of Functional Foods. 2018, 47, 334-342.
  2. Fengmei Zhu, Bin Du, Baojun Xu*. Anti-inflammatory effects of phytochemicals from fruits, vegetables and food legumes: A review.  Critical Reviews in Food Science and Nutrition. 2018, 58(8), 1260-1270.
  3. Bin Du, Yuedong Yang, Zhaoxiang Bian, Baojun Xu *. Characterization and anti-inflammatory properties of a neutral exopolysaccharide from submerged mycelial culture of Schizophyllum commune.Frontiers in Pharmacology.2017, 8, 252.
  4. Bin Du, Yuedong Yang, Zhaoxiang Bian, Baojun Xu*. Molecular weight and helix conformation determine intestinal anti-inflammatory effects of exopolysaccharide from Schizophyllum commune. Carbohydrate Polymers. 2017, 172, 68-77.
  5. Rui Liu, Zongwei Cai, Baojun Xu*. Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna anglers L.) by HPLC-DAD-ESI-MSn analysis. Chemistry Central Journal. 2017, 11 (1), 93.
  6. Rui Liu, Yinan Zheng, Zongwei Cai, Baojun Xu*.  Saponins and flavonoids from adzuki bean (Vigna angularis) ameliorate high-fat-diet induced obesity in ICR mice. Frontiers in Pharmacology, 2017, 8, 687.
  7. Bin Du, Huansong Zeng, Zhaoxiang Bian, Baojun Xu *. Anti-inflammatory activity of polysaccharide from Schizophyllum commune as affected by ultrasonication. International Journal of Biological Macromolecules. 2016, 91, 100-105.
  8. Fengmei Zhu, Bin Du, Baojun Xu *. A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids. 2016, 52, 275-288.
  9. Rui Liu, Baojun Xu *. Book Chapter. Bioactive compositions and health promoting effects of adzuki bean. In "Recent Progress in Medicinal Plants", Vol.44: Phytotherapeutics III.  Studium Press LLC, U.S.A. 2016. Page 23-44.
  10. Bin Du, Fengmei Zhu, Baojun Xu *. An insight into anti-skin aging effects of natural products: Topical application and oral administration. Book chapter for Book Skin Aging: Physiology, Clinical Aspects and Emerging Therapies. 2015, page 1-25.
  11. Fengmei Zhu, Bin Du, Zhaoxiang Bian, Baojun Xu *. Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities. Journal of Food Compositions and Analysis. 2015, 41,165-173
  12. Fengmei Zhu, Bin Du, Baojun Xu *. Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China. Journal of Cereal Science. 2015, 65, 43-47.
  13. Rui Liu, Baojun Xu*. Inhibitory activities of phenolics and saponins from commonly consumed food legumes in China on digestive enzymes pancreatic lipase and alfa-glucosidase. International Journal of Food Properties. 2015, 18(10), 2246-2255.
  14. Bin Du, Chengyuan Lin, Zhaoxiang Bian, Baojun Xu *. An insight into the anti-inflammatory effect of beta-glucan. Trends in Food Science & Technology, 2015, 41(1), 49-59.
  15. Bin Du, Fengmei Zhu, Baojun Xu*. β-Glucans extraction from bran of hull-less barley by accelerated solvent extraction technique combined with response surface methodology. Journal of Cereal Science. 2014, 59, 95-100.
  16. Bin Du, Baojun Xu*. Book Chapter, An insight into anti-diabetic effects of mushrooms in Gregoire Pesti Ed. Book Mushrooms: Cultivation, Antioxidant Properties and Health Benefits. 2014, Nova Science Publishers, Inc. pp141-156.
  17. Bin Du, Zhaoxiang Bian, Baojun Xu*. Skin health promotion effects of natural beta-glucan derived from cereals and microorganisms: A review. Phytotherapy Research. 2014, 28, 159-166.
  18. Bin Du, Baojun Xu*. Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) of β-glucans from different sources with various molecular weight. Bioactive Carbohydrates and Dietary Fiber. 2014, 3, 11-16.
  19. Bin Du, Fengmei Zhu, Baojun Xu*. Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding. Bioactive Carbohydrates and Dietary Fiber. 2014, 4, 170-175.
  20. Rui Liu, Baojun Xu*. Lipid-lowering and anti-obesity effects of foods and their chemical compositions – A review. Natural Products Research & Development. 2014, 26, 337-345.
  21. Fengmei Zhu, Bin Du, Baojun Xu*. Book Chapter. Preparation and characterization of polysaccharides from mushrooms. In book “Polysaccharides: Bioactivity and Biotechnology”. Published online, DOI: 10.1007/SpringerReference_385286, Springer-Verlag Berlin Heidelberg 2014, published online.
  22. Rui Liu, Baojun Xu*. Characterization of essential oil in pine nut shells from commodity waste in China by steam distillation and GC-MS. Food Analytical Methods. 2012, 5, 435-440.
  23. Rui Liu, Baojun Xu*. Optimization of extraction conditions of citrinin from red yeast rice by orthogonal design and quantification of citrinin by HPLC. Food Analytical Methods. 2013, 6(2), 677-682.