Name: XU, Baojun Bruce
Position: Professor and Programme Director, Food Science and Technology
Email: baojunxu@uic.edu.hk
Office:
T8-401-R3

Academic Qualifications
  • Zhuhai Scholar Distinguished Professor (since 2015)
  • Ph.D. Food Science (Chungnam National University, South Korea)
  • M.Sc. Medicinal Chemistry (Jilin Agricultural University, China)
  • B.Sc. Food Science (Jilin Agricultural University, China)
Working Experience
  1. Professor at Food Science Programme, UIC (2015.9-present)
  2. Associate Professor at Food Science Programme, UIC (2013.9-2015.8)
  3. Assistant Professor at Food Science Programme, UIC (2009.7-2013.8)
  4. Visiting Scholar, Department of Food Science, Pennsylvania State University, University Park, USA. (2016.6-2017.1).
  5. Visiting Scholar, Department of Food Science and Technology, University of Georgia, Athens, U.S.A. (2014.6-2014.8)
  6. Visiting Scholar, Department of Cereal and Food Sciences, North Dakota State University, U.S.A.  (2012.6-2012.8)
  7. Research Scientist at Gerald P. Murphy Cancer Foundation, U.S.A. (website: www.gpmcf.org) (2008.7-2009.7)
  8. Postdoctoral Research Associate at Department of Veterinary Clinical Sciences, Purdue University, West Lafayette, U.S.A. (2008.7-2009.7)
  9. Postdoctoral Research Associate at Department of Cereal and Food Sciences, North Dakota State University, U.S.A. (2005.8-2008.7)
  10. Food Technologist at R & D Center, DBIO Co. Ltd., Daejon, South Korea. (website: www.dbio.co.kr)  (2004.10-2005.7)
Awards
  1. Awarded for inaugural President’s Award for Research of Academic Staff in UIC (2016).
  2. Awarded for Chinese Government Scholarship (CSC No. 201608440034) from China Scholarship Council. (2016)
  3. Awarded as Zhuhai Scholar Distinguished Professor in 2015
  4. Awarded for Outstanding Research Talent in “the 2nd Innovation Development Forum of Chinese Food Industry-University-Research” in 2012.
  5. Most-Cited Paper from 2007 published in the Journal of Food Science, Institute of Food Technologists, 2010.  (720 citations)
Professional Activities
  • Associate Editor-in-Chief of Food Science and Human Wellness
  • Regional Editor of Advance Journal of Food Science and Technology
  • Editor of Food Science & Nutrition Technology                                                    
  • Co-Editor of The Open Bioactive Compounds Journal
  • Guest Editor of Antioxidants
  • Guest Editor of International Journal of Molecular Sciences
  • Editorial Board Member of International Journal of Medicinal Mushroom, Food Science and Nutrition, International Journal of Nutrition and Food Sciences, The Open Nutraceuticals Journal, Austin Journal of Nutrition and Food Sciences, International Journal of Research in Agriculture and Food Sciences, Journal of Chem and Biochemistry World, Journal of Obesity and Overweight, Journal of Food Science and Nutrition Therapy, Nutrition and Food Technology: Open Access, Innovations in Food Research, SciFed Food & Dairy Technology Journal,  International Journal of Trends and Technologies in Food Processing, Journal of Nutrition and Diet Supplements, Nutrition and Food Toxicology, SRL Metabolic Syndromes
  • Peer Reviewers of over 30 International Journals
  • Senior Member of Chinese Institute of Food Science and Technology
  • Member of Institute of Food Technologists, American Chemical Society.
  • Fellow & Supervisor of PhD Students of HKBU-UIC-JIRS
  • Peer Reviewing Expert: Natural Science Foundation of Guangdong Province; Science and Technology Consulting Expert of Jiangsu Province; Scientific and Technical Award Evaluation Expert of Sichuan Province; Science and Technology Consulting Expert of Jiangxi Province; Science and Technology Consulting Expert of Hebei Province.
  • External Examiner of Ph.D Dissertation: (for Ph.D Dissertations from Israel, India, Malaysia, Mauritius).
  • International Grant Peer Reviewing: (for United Arab Emirates).
Research Area

Unhealthy diet along with food contaminants increase reactive oxygen species (ROS) level in human body, the elevated level of ROS cause oxidative stress (DNA damages, protein oxidation, lipid peroxidation), and subsequently increase the risks of aging and some chronic diseases, such as cancer, obesity, diabetes, cardiovascular diseases. Food components function as both free radical scavenger (such as phytochemical antioxidants) and free radical producer (prooxidants). The overall goal of my research is to understand health promoting effects of phytochemicals. Specific interests include: 1) Complex relationship among diet, gut microbiota, and human health, 2) health benefits (targeted at aging, cancers, obesity, and diabetes) assessment of phytochemicals from natural products; 3) cellular and molecular mechanisms of bioactive components in disease prevention.

Selected Publications
  • Peer-Reviewed Publication

(total citations: 4860 (GoogleScholar); h-index: 32 (GoogleScholar);SCI impact factor: 369.48)

 

2019

  1. Muthukumaran Jayachandran, Baojun Xu*. An insight into health benefits of fermented soy products.  Food Chemistry, 2019, 271, 362-371.  (IF: 4.946)
  2. Maninder Meenu, Baojun Xu*. A concise review on classification, authentication and quality analysis of mushroom using vibrational spectroscopy. Food Chemistry, 2019, online published, DOI: 10.1016/j.foodchem.2019.03.091. (IF: 4.946)
  3. Ramya Devi Devaraj, Chagam Koteswara Reddy, Baojun Xu*. Health-promoting effects of konjac glucomannan and its practical applications: A critical review. International Journal of Biological Macromolecules, 2019, 126, 273-281.  (IF: 3.909)
  4. Jiayue Guo, Lingyan Kong, Bin Du, Baojun Xu*. Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China. International Journal of Biological Macromolecules, 2019, 130, 357-368.  (IF: 3.909)
  5. Arokia Vijaya Anand Mariadoss, Ramachandran Vinayagam, Vijayalakshmi Senthilkumar, Paulpandi Manickam, Murugan Kadarkarai, Baojun Xu, Gothandam K.M., Venkata Subbaiah Kotakadi, Ernest David. Phloretin loaded chitosan nanoparticles augments the pH-dependent mitochondrial-mediated intrinsic apoptosis in human oral cancer cells.  International Journal of Biological Macromolecules, 2019, accepted. (IF: 3.909)
  6. Jiali Chen, Muthukumaran Jayachandran, Baojun Xu*, Zhiling Yu *. Sea bass (Lateolabrax maculatus) accelerates wound healing: a transition from inflammation to proliferation. Journal of Ethnopharmacology. 2019, 236, 263-276. (IF: 3.115)
  7. Muthukumaran Jayachandran, Ziyuan Wu, Kumar Ganesan, Sumbul Khalid, S. M. Chung, Baojun Xu*.  Isoquercetin upregulates antioxidant genes, suppresses inflammatory cytokines and regulates AMPK pathway in streptozotocin induced diabetic rats. Chemico-Biological Interactions. 2019, 303, 62-69. (IF: 3.296)
  8. Yuchung Cheung, Maninder Meenu, Xiaoming Yu, Baojun Xu*. Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources. International Journal of Food Properties, 2019, 22(1), 290-308. (IF: 1.845)
  9. Tahidul Islam, Kumar Ganesan, Baojun Xu*. New insights into mycochemical profiles and antioxidant potential of edible and medicinal mushrooms. International Journal of Medicinal Mushroom. 2019, 21(3), 237-251. (IF: 1.211)

 

2018

  1. Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu*. Impact of consumption and cooking manners of vegetable oils on cardiovascular disease- A critical review. Trends in Food Science and Technology. 2018, 71, 132-154.  (IF: 6.609)
  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.  (IF: 6.202)
  3. Kumar Ganesan, Muthukumaran Jayachandran, Baojun Xu*. A critical review on hepatoprotective effects of bioactive food components. Critical Reviews in Food Science and Nutrition. 2018, 58(7), 1165-1229. (IF: 6.202)
  4. Maninder Meenu, Baojun Xu *. A critical review on anti-diabetic and anti-obesity effects of dietary resistant starch. Critical Reviews in Food Science and Nutrition. Published online on 30 May, 2018. DOI: 10.1080/10408398.2018.1481360 .   (IF: 6.202)
  5. Bin Du, Fengmei Zhu, BaojunXu*. An insight into the anti-inflammatory properties of mushroom. Journal of Functional Foods. 2018, 47, 334-342. (IF: 3.470)
  6. 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. (IF: 4.946)
  7. Muthukumaran Jayachandran, Jiali Chen, Stephen Chung, Baojun Xu*. A critical review on the impacts of beta-glucan on gut microbiota and human health.  Journal of Nutritional Biochemistry, 2018, 61, 101-110.  (IF: 4.414)
  8. Tongze Zhang, Muthukumaran Jayachandran, Kumar Ganesan, Baojun Xu*. Black truffle aqueous extract attenuates oxidative stress and inflammation in STZ-induced hyperglycemic rats via Nrf2 and NF-kB pathways. Frontiers in Pharmacology. 2018, 9, article 1257. IF: 3.831
  9. Ammad Ahmad Farooqi, Sumbul Khalid, Fatima Tahir , Uteuliev Yerzhan Sabitaliyevich, Ilhan Yaylim, Rukset Attar, Baojun Xu.  Bitter gourd (Momordica charantia) as a rich source of bioactive components to combat cancer naturally: Are we on the right track to fully unlock its potential as inhibitor of deregulated signaling pathways. Food and Chemical Toxicology. 2018, 119, 98-105. IF: 3.977
  10. Aliye Aras, Sumbul Khalid, Saima Jabeen, Ammad Ahmad Farooqi*, Baojun Xu*. Regulation of cancer cell signaling pathways by mushrooms and their bioactive molecules: Overview of the journey from benchtop to clinical trials.  Food and Chemical Toxicology, 2018, 119, 206-214.  IF: 3.977
  11. Muthukumaran Jayachandran, Tongze Zhang, Kumar Ganesan, Baojun Xu* and S. M. Chung*. Isoquercetin ameliorates hyperglycemia and regulates key enzymes of glucose metabolism via insulin signaling pathway in streptozotocin-induced diabetic rats. European Journal of Pharmacology, 2018, 829, 112-120.  (IF:3.040)
  12. Ramachandran Vinayagam, Muthukumaran Jayachandran, Stephen S. M. Chung *, Baojun Xu *. Guava leaf inhibits hepatic gluconeogenesis and increases glycogen synthesis via AMPK/ACC signaling pathways in streptozotocin-induced diabetic rats. Biomedicine & Pharmacotherapy, 2018, 103, 1012-1017. (IF: 3.457)
  13. Kumar Ganesan, Sookja Kim Chung, Jairam Vanamala, Baojun Xu*. Causal relationships between diet-induced gut microbiota changes and diabetes: A novel strategy to transplant Faecalibacterium prausnitzii in preventing diabetes. International Journal of Molecular Sciences. 2018, 19, 3720. (IF: 3.687)
  14. Ammad Ahmad Farooqi, Qaisar Mansoor, Nada Alaaeddine, Baojun Xu*. microRNA regulation of telomerase: Micro craftsmen pull strings of papier-mâché puppets. International Journal of Molecular Science. 2018, 19, 1051. (IF: 3.687)
  15. Kumar Ganesan, Baojun Xu *. Telomerase inhibitors from natural products and their anticancer potential. International Journal of Molecular Sciences. 2018, 19, 13. (IF: 3.687)
  16. Kumar Ganesan, Baojun Xu*.  Anti-obesity effects of medicinal and edible mushrooms. Molecules. 2018, 23, 2880. (IF: 3.098)
  17. Muthukumaran Jayachandran, Ramachandran Vinayagam, Ranga Rao Ambati, Baojun Xu, * Stephen S. M. Chung * Guava leaf extract diminishes hyperglycemia, oxidative stress and inhibits inflammation and β-cell death by regulating NF-kB signaling pathway in STZ induced diabetic rats. BioMed Research International. Volume 2018, 2018, 4601649. (IF: 2.583)
  18. 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.  (IF: 3.230)
  19. Xiaoxuan Wang, Chagam Koteswara Reddy, Baojun Xu. Towards functional starch foods with longer shelf life: Effects of inulin and konjac glucomannan on freeze-thaw stability, retrogradation and pasting characteristics of selected starches. Starch, 2018, published online, DOI: 10.1002/star.201800285. (IF: 2.173)
  20. Qinghua He, Bin Du, Baojun Xu*. Extraction optimization of phenolics and antioxidants from black goji berry by accelerated solvent extractor using response surface methodology. Applied Sciences, 2018, 8 (10), 1905.  (IF: 1.689)
  21. Ammad Ahmad Farooqi, Saima Jabeen, Rukset Attar, Ilhan Yaylim, Baojun Xu*.  Quercetin mediated regulation of signal transduction cascades and microRNAs: Natural weapon against cancer. Journal of Cellular Biochemistry. 2018, 119(12), 9664-9674. (IF: 2.959)
  22. 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. (IF: 2.379)
  23. 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.  (IF:1.845)
  24. 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. (IF: 1.510)
  25. Kumar Ganesan, Baojun Xu*. A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata). Food Science and Human Wellness. 2018, 7, 11-33.
  26. Kumeshini Sukalingam, Kumar Ganesan, Baojun Xu * Protective effect of Justicia tranquebariesis L. on thioacetamide-induced oxidative stress and hepatic fibrosis in rats. Antioxidants. 2018, 7, 28.

 

2017

  1. Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu*. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Critical Reviews in Food Science and Nutrition. 2017, published online in September, DOI: 10.1080/10408398.2017.1379470. (IF: 6.202)
  2. 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. (IF: 5.158)
  3. Kumar Ganesan, Baojun Xu * Molecular targets of vitexin and isovitexin in cancer therapy: a critical review. Annals of the New York Academy of Sciences. 2017, 1401, 102-113.  (IF: 4.706)
  4. 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. (IF: 3.381)
  5. 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.  (IF: 3.381)
  6. Ramachandran Vinayagam, Baojun Xu* 7, 8-Dihydroxycoumarin (daphnetin) protects INS-1 pancreatic beta-cells against streptozotocin-induced apoptosis. Phytomedicine, 2017, 24, 119-126. (IF:3.610)
  7. Muthukumaran Jayachandran, Jianbo Xiao, Baojun Xu*. A critical review on health promoting benefits of edible mushroom through gut microbiota. International Journal of Molecular Sciences. 2017, 18, 1934. (IF: 3.687)
  8. Kumar Ganesan, Baojun Xu*. Polyphenols rich lentils and their health promoting effects: A critical review. International Journal of Molecular Sciences. 2017, 18(11), 2390.  (IF: 3.687)
  9. Kumar Ganesan, Baojun Xu*. Polyphenol-rich dry common beans (Phaseolus vulgaris L.) and their health benefits. International Journal of Molecular Sciences. 2017, 18, 2331. (IF: 3.687)
  10. Chagam Koteswara Reddy, Fei Luan, BaojunXu*. Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth). International Journal of Biological Macromolecules, 2017, 105, 354-362.  (IF: 3.909)
  11. Kumar Genasen, Baojun Xu*. A critical review on polyphenols and health benefits of black soybeans. Nutrients, 2017, 9, 455.  (IF: 4.196)
  12. Baojun Xu *, Qijun Wang, Changkeun Sung.  Telomerase inhibitory effects of red pigment rubropunctatin and statin monacolinLisolated from red yeast rice. Genes, 2017, 8(5), 129. (IF: 3.191)
  13. 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.  (IF: 3.129)
  14. RamachandranVinayagam, Jianbo Xiao, Baojun Xu* An insight into anti-diabetic properties of dietary phytochemicals. Phytochemistry Review. 2017, 16(3), 535-553.  (IF: 3.875)
  15. Kumeshini Sukalingam, Kumar Ganesan, Baojun Xu*. Trianthemaportulacastrum L. (Giant pigweed): phytochemistry and pharmacological properties. Phytochemistry Review. 2017, 16(3), 461-478.  (IF: 3.875)
  16. Tahidul Islam, XiaomingYu, 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.  (IF: 2.284)
  17. 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. (IF: 2.284)
  18. 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. (IF: 1.211)
  19. Hansong Yu, Ruixue Liu, Yaohui Hu, Baojun Xu*. Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China. International Journal of Food Properties, 2017, 20(S3), S2887-S2898. (IF: 1.845)
  20. Qianjun Kuang, Yingyao Yu, Roopam Attree, Baojun Xu*. A comparative study on anthocyanin, saponin, and oil profiles of black and red seed coat peanut (Arachis hypogacea) grown in China. International Journal of Food Properties. 2017, 20(S1), S131-S140. (IF: 1.845)
  21. 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. (IF: 1.845)
  22. Lu Xu, WeixiCai, 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. (IF: 1.510)
  23. Yijiao Chen, Weixi Cai, Baojun Xu*. Phytochemical profiles of edible kudzu (Pueraria thomsonii Benth) grown in China as affected by thermal processing. Journal of Food Processing and Preservation. 2017, 41, e12754. (IF: 1.510)
  24. Peilong Li, Xiaoming Yu, Baojun Xu*. 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. (IF: 0.841)
  25. Guang Xin, Fengmei Zhu, Bin Du, Baojun Xu*. Antioxidants distribution in pulp and seeds of black and red goji berries as affected by boiling processing. Journal of Food Quality. 2017, 2017, 3145946. (IF: 0.841)
  26. Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu*. Solanum trilobatum L. ameliorate thioacetamide-induced oxidative stress and hepatic damage in albino rats. Antioxidants. 2017, 6, 68.
  27. Kumar Ganesan, Baojun Xu*. Ethnobotanical studies on folklore medicinal plants in Nainamalai, Namakkal District, Tamil Nadu, India. Trends in Phytochemical Research. 2017, 1(3), 153-168.

 

2016

  1. Fengmei Zhu, Bin Du, Baojun Xu *. A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids. 2016, 52, 275-288. (IF: 5.089)
  2. 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.  (IF: 4.946)
  3. 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. (IF: 4.946)
  4. Ramachandran Vinayagam, Muthukumaran Jayachandran, Baojun Xu*. Antidiabetic effects of simple phenolic acids: A comprehensive review. Phytotheraphy Research. 2016, 30, 184-199.  (IF: 3.349)
  5. 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. (IF: 3.129)
  6. Bin Du, Huansong Zeng, Bian Zhaoxiang, Baojun Xu. Anti-inflammatory activity of polysaccharide from Schizophyllum commune as affected by ultrasonication. International Journal of Biological Macromolecules. 2016, 91, 100-105. (IF: 3.909)
  7. Xiaoqun Wei, Linzhou Zhuang, Chaomin Wu,Wenrui Chen, Zhiyong Li,Baojun Xu * Rapid determination of trace EDTA in wines and beers by LC-MS/MS. LWT-Food Science and Technology. 2016, 72, 485-491. (IF: 3.129)
  8. Zhiyuan Wang, Guangfeng Zeng, Xiaoqun Wei, Bo Ding, Cheng Huang, Baojun Xu* Determination of vanillin and ethyl-vanillin in milk powder by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Food Analytical Methods. 2016, 9(12), 3360-3366.  (IF: 2.245)
  9. 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.  (IF:1.211)
  10. 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. (IF: 0.768)
  11. Qijun Wang, Changkeun Sung, Baojun Xu *. Characterization of monascus metabolites isolated from red yeast rice (Monascus ruber-fermented rice) and their proliferation inhibitory effects against cancer cells. International Journal of Pharmacy and Pharmaceutical Research. 2016, 7(2), 302-317.

 

2015

  1. 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.  (IF: 6.609)
  2. 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. (IF: 4.946)
  3. 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. (IF: 3.849)
  4. Ramachandran Vinayagam, Baojun Xu *.  Antidiabetic properties of dietary flavonoids: A cellular mechanism review. Nutrition & Metabolism. 2015, 12: 60.  (IF:3.156)
  5. 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. (IF: 3.129)
  6. Baojun Xu*, Changkeun Sung. Telomerase inhibitory effects and anti-proliferative properties of onion and other natural spices against cancer cells. Food Bioscience. 2015, 10, 80-85. (IF:2.371)
  7. 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.  (IF: 2.956)
  8. 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.  (IF: 2.302)
  9. Tong Wu, Jiaqiang Luo, 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.  (IF: 1.521)
  10. 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.   (IF: 1.845)
  11. 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.  (IF: 1.211)
  12. Yayuan Tang, Weixi Cai, 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.

2014

  1. 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. (IF: 4.946)
  2. 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. (IF: 3.349)
  3. 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. (IF: 2.302)
  4. Baojun Xu* , Changtian Li, Changkeun Sung. Telomerase inhibitory effects of medicinal mushrooms and lichens, and their anticancer activity. International Journal of Medicinal Mushroom. 2014, 16(1), 17-28. (IF: 1.211)
  5. 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. (IF: 1.845)
  6. 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.
  7. 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. (in Chinese)
  8. 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.
  9. Yuxi Wang, Baojun Xu*. Distribution of antioxidant activities and total phenolic contents in acetone, ethanol, water and hot water extracts from 20 edible mushrooms via sequential extraction. Austin Journal of Nutrition and Food Sciences. 2014, 2(1), 1-5.
  10. 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.
  11. Sandan Han, Baojun Xu*. Bioactive Components of Leafy Vegetable Edible Amaranth (Amaranthus mangostanus L.) as Affected by Home Cooking Manners. American Journal of Food Science and Technology, 2014, 2(4), 122-127.
  12. 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.
  13. 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.

 

2013

  1. Song Yang, 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. (IF: 3.289)
  2. Rui Dong, Yinan Zheng, Baojun Xu *. Phenolic profiles and antioxidant capacities of Chinese unifloral honeys from different botanical and geographical sources. Food Bioprocess Technology, 2013, 6, 762-770. (IF: 2.998)
  3. Changtian Li, Xinxin Mao, Baojun Xu*. Pulsed electric fields extraction enhanced anticoagulant effect of fungal polysaccharide fromJew’s ear(Auricularia auricula). Phytochemical Analysis. 2013, 24, 36-40. (IF: 2.337)
  4. Changtian Li, Haibo Wang, Baojun Xu *. A comparative study on anti-coagulant activities of three Chinese herbal medicines from genus Panax and anti-coagulant activities of ginsenoside Rg1, Rg2. Pharmaceutical Biology. 2013, 51(8), 1077-1080. (IF: 1.918)
  5. Baojun Xu*, Xue Chen. Comparative studies on free radical scavenging capacities and total phenolic contents of whole and dehulled adlay (Coix lacryma-jobi var. ma-yuen) as affected by thermal processing methods. Journal of Food Processing and Preservation. 2013, 37, 630-636. (IF: 1.510)
  6. Rui Dong, Yinan Zheng, Baojun Xu*. Floral origin identification and amino acid profiles of Chinese unifloral honeys. International Journal of Food Properties. 2013, 16(8), 1860-1870. (IF: 1.845)
  7. 7.      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. (IF: 2.245)
  8. Song Yang, 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.
  9. Susu Jiang, Weixi Cai, Baojun Xu *.Food quality improvement of soy milk made from short- time germinated soybeans. Foods. 2013, 2, 198-212.

 

2012

  1. Baojun Xu, Sam K.C. Chang. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cells. Food Chemistry. 2012, 134, 1287-1296. (IF: 4.946)
  2. 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. (IF: 2.245)

 

2011

  1. Baojun Xu, Sam K.C. Chang. Reduction of antiproliferation capacities, cell-based- antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing. Food Chemistry, 2011, 129, 974-981. (IF: 4.946)
  2. Baojun Xu*, Changkeun Sung, Byunghee Han. Crystal structure characterization of natural allantoin from edible lichen Umbilicaria esculenta. Crystals, 2011, 1(3), 128-135.  The data of crystal have been deposited in Cambridge Crystallographic Data Centre (CCDC).  (IF: 2.144)

2010

  1. Baojun Xu, Sam K.C. Chang, Z. H. Liu, S. H. Yuan, Y. P. Zou, Y. Y. Tan.   Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods. J. Agric. Food Chem. 2010, 58, 3558-3566.  (IF: 3.412)
  2. Baojun Xu, Sam K.C. Chang. Phenolic substances characterization and chemical, cell-based antioxidant activities of 11 lentilsgrown in Northern USA. J. Agric. Food Chem. 2010, 58(3), 1509-1517. (IF: 3.412)

2009

  1. Baojun Xu, Sam K.C. Chang. Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods. J. Agric. Food Chem. 2009, 57 (11), 4706–4717.  (IF: 3.412)
  2. Baojun Xu, Sam K.C. Chang. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J. Agric. Food Chem. 2009, 57 (11), 4754–4764. (IF: 3.412)
  3. Baojun Xu, Sam K.C. Chang. Phytochemical profiles and health promoting effects of cool-season food legumes as influenced by thermal processing. J. Agric. Food Chem. 2009, 57(22), 10718-10731. (IF: 3.412)

2008

  1. Baojun Xu, Sam K.C. Chang. Characterization of phenolic substances and antioxidant properties of food soybeans grown in North Dakota-Minnesota region. J. Agric. Food Chem. 2008, 56(19); 9102-9113. (IF: 3.412)
  2. S.H. Yuan, Sam K. C. Chang,Z.S. Liu, Baojun Xu. Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.J. Agric. Food Chem. 2008, 56(17), 7957-7963. (IF: 3.412)
  3. Baojun Xu, Sam K.C. Chang. Total phenolics, phenolic acids, isoflavones, anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J. Agric. Food Chem. 2008, 56(15), 7165-7175. (IF: 3.412)
  4. Baojun Xu, Sam K.C. Chang. Antioxidant capacity of seed coat, dehulled bean and whole black soybean (Glycine max (L.) Merr.) in relation to their distributions of total phenolics, phenolic acids, anthocyanins and isoflavones. J. Agric. Food Chem. 2008, 56(18), 8365-8373. (IF: 3.412)
  5. Baojun Xu, Sam K.C. Chang. Effect of soaking, cooking, and steaming on antioxidant properties of cool season food legumes.Food Chemistry2008, 110, 1-13. (IF: 4.946)
  6. Baojun Xu, Sam K.C. Chang. Phenolic compositions and antioxidant properties of black bean (Phaseolus vulgaris L.) as affected by domestic processing.J. Food Sci. 2008, 73(2), H19-H27. (IF: 2.018)

2007

  1. Baojun Xu, S.H. Yuan, Sam K.C. Chang. Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro. J. Food Sci. 2007, 72(7), 522-527.(PI was interviewed by Reader’s Digest, news was published on March, 2008) (IF: 2.018)
  2. Baojun Xu, S.H. Yuan, Sam K.C. Chang. Comparative analyses of phenolic composition and antioxidant capacity of cool season legumes with other selected food legumes J. Food Sci. 2007, 72 (2), S167-S177.(ORAC antioxidant values of food legumes were incorporated into USDA National Nutrients Database (2007 and 2010 versions)(website: http:/www.ars.usda.gov/nutrientdata). (IF: 2.018)
  3. Baojun Xu, Sam K.C. Chang. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solventsJ. Food Sci. 2007, 72 (2), S159-S166.(Received Certificates of Recognition for one of top 5 most cited paper in 2010IFT meeting). (IF: 2.018)

1999-2006

  1. Baojun Xu, X.Q. Jia, L.J. Gu, C.K. Sung. Review on the qualitative and quantitative analysis of the mycotoxin citrinin. Food Control. 2006, 17, 271-285. (Review) (IF: 3.667)
  2. Baojun Xu, Y.N. Zheng, C.K. Sung. Natural medicines for alcoholism treatment: a review. Drug Alcohol Rev. 2005, 24(6), 525-536. (Review) (This article was accompanied by an Editorial by Consultant Psychiatrist-Philip Morris in Drug and Alcohol Review. 2005, 24, 473.)  (IF: 2.855)
  3. Baojun Xu, L.K. Han, Y.N. Zheng, J.H. Lee, C.H. Sung. In vitro Inhibitory effect of triterpenoids saponins from Platycodi radix on pancreatic lipase. Arch. Pharm. Res. 2005, 28(2), 180-185. (IF: 2.330)
  4. Baojun Xu, Q.J. Wang, X.Q. Jia, C.K. Sung. Enhanced lovastatin production by solid state fermentation of Monascus ruber. Biotechnol. Bioprocess Eng.2005, 10(1), 78-84.  (IF: 1.226)
  5. Baojun Xu, C.K. Sung. Review: Chemical compositions and pharmacological activities of Hedyotis diffusa Willd. Nat. Prod. Sci. 11(1), 1-9 (2005). (Review)
  6. Baojun Xu, Y.N. Zheng, C.K. Sung. Quality control and evaluation of Platycodon grandiflorum: Implication for future management. Nat. Prod. Sci. 10(4), 141-151 (2004). (Review)
  7. Baojun Xu, Y.Q. Deng, C.K. Sung.Advances in studies on bioactivity of Hovenia dulcis. Agric. Chem. Biotechnol. 47(1), 1-5 (2004). (Review)
  8. Baojun Xu, C.T. Li, E.K. Mo, C.K. Sung. Improved astaxanthin production of Xanthophyllophyllomyces dendrorhous with carotenogenesis stimulating factors. Journal of Life Science 14(3), 472-477 (2004).
  9. Baojun Xu, Y.Q. Deng, X.Q. Jia, J.H. Lee, E.K. Mo, H.J. Kang and C.K. Sung. A rapid screening for alcohol detoxification constituents of Hovenia dulcis by micro plate reader. Agric. Chem. Biotechnol. 46, 105-109 (2003).
  10. Baojun Xu, Q.J. Wang, J.H. Lee, X.Q. Jia and C.K. Sung. HPLC analysis of citrinin in red yeast rice. Food Sci. Biotechnol. 12(4), 376-380 (2003) (IF: 0.786)
  11. Baojun Xu,Z.M. Fang, H.J. Kang, Q.J. Wang, E.K. Mo and C.K. Sung. Liquid chromatographic determination of astaxanthin in Phaffia rhodozyma. Korean J. Food & Nutr. 16(3), 165-170 (2003).
  12. Baojun Xu, Y.Q. Deng, J.H. Lee, E.K. Mo, and C.K. Sung. Chemical compositions of the genus Hovenia. Nat. Prod. Sci. 9, 143-153 (2003). (Review).
  13. L.K. Han, Y.N. Zheng, Baojun Xu, H. Okuda and Y. Kimura. Saponins from Platycodi radix ameliorate high fat diet-induced obesity in mice. J. Nutr., 132, 2241-2245 (2002).  (IF: 4.398)
  14. Baojun Xu, Y.N. Zheng, Y.Q. Wang. Study on brightening of natural products. China Surfactant Detergent & Cosmetics. 31(4), 65-66 (2001). (In Chinese)
  15. Baojun Xu, Y.N. Zheng, Y.Q. Wang. Study on brightening compositions from Platycodon grandiflorum A.DC. The Journal of Pharmaceutical Practice, 18 (5), 356 (2000). (In Chinese).
  16. Baojun Xu, Y.N. Zheng, L.K. Han, and H. Okuda. Study on fat metabolism of Platycodon grandiflorum A.DC. Journal of Dalian University. 21(4), 77-79 (2000). (In Chinese)
  17. Baojun Xu, Y.N. Zheng, L. Jiang. Identification of platycodin-V and deapioplatycodin-D from Platycodon grandiflorum A.DC.Journal of Dalian University. 21(6), (2000). (In Chinese)
  18. BaojunXu, Y.N. Zheng. Study on manufactual technology of total saponin from Platycodon grandiflorum. Journal of Dalian University. 21(2), 77-79 (2000). (In Chinese)
  19. Baojun Xu, Y.N. Zheng, F.R. Song. Identification of platycodon-D by electrospray mass spectrum. Chinese Journal of Medicinal Chemistry. 37(3), 193-196 (2000). (In Chinese).
  20. L.K. Han, Baojun Xu, Y. Kimura, Y.N. Zheng and H. Okuda. Platycodi radix affects lipid metabolism in mice with high-fat diet-induced obesity. J. Nutr., 130, 2760-2764 (2000).  (IF: 4.398)
  21. Baojun Xu, X.G. Li, Y.N. Zheng. Review on chemical composition and bioactivity of Rhodiola, Journal of Chinese Medicinal Materials. 23(9), (2000) (In Chinese) (Review).
  22. Baojun Xu, C.L. Xu, Y.N. Zheng. Identification on saponins composition of Platycodon grandiflorum applied mass spectral analyses method. Journal of Jilin Agricultural University. 21(1), 35-41 (1999). (In Chinese).
Books and Chapters
  1. Xiaoming Yu, Baojun Xu*. Book Chapter 6-Quantification and characterization of phenolic acids in foods. In Book: Phenolic Acids: Properties, Food Sources and Health Effects, edited by Alexandra Flores, Novapublishers, 2016, page 105-128.
  2. Rui Liu, Baojun Xu *. Book Chapter. Bioactive compositions and health promoting effects of adzuki bean. In book "Recent Progress in Medicinal Plants", Vol.44: Phytotherapeutics III.  Studium Press LLC, USA, 2016.
  3. Fengmei Zhu, Bin Du, Baojun Xu *. Book Chapter. Preparation and characterization of polysaccharides from mushrooms. In book Ramawat Merillon eds.“Polysaccharides: Bioactivity and Biotechnology”. Volume 3, pages 1009-1028, Springer International Publishing Switzerland, 2015.
  4. 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.  page 1-25. 2015.
  5. 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. Nova Science Publishers, Inc. pp141-156. 2014
International Presentations

A. Invited Keynote Speach

  1. Baojun Xu. Occurrence of mycotoxin in traditional fermented food in China. The International Seminar on Food Safety and Environmental Engineering (FSEE2018), Guangzhou, China, December 1-2, 2018.
  2. Baojun Xu. Daphnetin protects INS-1 pancreatic beta-cells from streptozotocin-induced apoptosis, at The 4th International Conference on Biomedicine and Pharmaceutics. Zhuhai, China. May, 2016.

B. Meeting Chaired

  1. Session Chairman of the 3rd International Symposium of Food Science and Human Wellness in Changchun, China, August16-27, 2017.
  2. Session Chairman of the 1st International Conference on Food Properties (iCFP2014) in Kuala Lumpur, Malaysia, January 25-26, 2014.
  3. Session Chairman of the 8th CIGR International Technical Symposium- 1st International Congress on Contemporary Food Science and Engineering. 3-7 November, 2013, Guangzhou, China.
  4. Session Chairman of Sub-Forum in 2011 International Food Safety Doctoral Forum. Beijing, China, 2011.

C. Conference Technical Committee Member

  1. International Food Safety Doctoral Forum. Beijing, China, 2011.

D. Conference Organization Committee Member

  1. Baojun Xu. The International Seminar on Food Safety and Environmental Engineering (FSEE2018), Guangzhou, China, December 1, 2018.
  2. Baojun Xu. 2nd International Conference on Food Science and Bioprocess Technology, Frankfurt, Germany, October 1-3, 2018.
  3. Baojun Xu. The 10th International Symposium of Food Science, Heifei, China, August 2-3, 2018.
  4. Baojun Xu.  3rd International Symposium of Food Science and Human Wellness.  Changchun, China, July, 2017.
  5. Baojun Xu. 4th International Conference on Pharmacognosy, Phytochemistry & Natural Products. Pharmacognosy-2016.  Sao Paulo, Brazil, August, 2016.
  6. Baojun Xu. 2nd International Symposium of Food Science and Human Wellness.  Zhouzhou, Hunan, China, July, 2015.
  7. Baojun Xu. 8th Annual Meeting of Food Science & 4th International Forum of American Funtional Food and Bioactive Substances. Chengdu, Sichuan, July, 2014.
  8. Baojun Xu.  International Symposium of Food Science and Human Wellness.  Guangzhou-Hong Kong, China, August, 2013.

E. Invited Oral Presentations

  1. Baojun Xu. Black truffle aqueous extract attenuates oxidative stress and inflammation in STZ-induced diabetic rats via multiple pathways. The 10th International Symposium of Food Science, Heifei, China, August 2-3, 2018.
  2. Baojun Xu. Promoting effects of micronutrients and phytochemicals.  Technical Presentation in Press Conference of Dior Prestige Products, Christian Dior, Shanghai, 8 June, 2018.
  3. Baojun Xu. Microencapsulation of curcumin and food application of encapsulated curcumin. 4th International Conference on Chemical, Material and Food Engineering (ICCMFE 2018), Xiamen, China, April 27-29, 2018.
  4. Baojun Xu. Vitexin and isovitexin protect oxidative stress-induced cell   apoptosis and augments autophagy through upstream regulation of Keap1-Nrf2-ARE expression. 3rd International Symposium of Food Science and Human Wellness in Changchun, China, August 16-27, 2017.
  5. Baojun Xu. Flavones C-glycosides protect oxidative stress-induced cell apoptosis and augments autophagy through upstream regulation of Keap1-Nrf2-ARE expression. The 3rd Sino-Korea Joint Seminar on Standardization of Natural Medicinal Food. At Quality Standardization Based Botanical Drug Development Center (QBDC) in KyungHee University, Suwon, South Korea, May, 2017.
  6. Baojun Xu. Health promoting effects of dietary phytochemicals through gut microbiota. 2nd International Symposium on Phytochemicals in Medicine and Food. Fuzhou, April, 2017.
  7. Baojun Xu. Health Promotion Effects of Beta-glucan and Latest    Research Progress. At 2nd International Symposium of Food Science and Human Wellness. Zhuzhou, Hunan, China, July, 2015.
  8. Baojun Xu. Anti-obesity effects of flavonoids and saponins from adzuki bean. Sino-Korea Joint Seminar on Standardization of Natural Medicinal Food. At Quality Standarization Based Botanical Drug Development Center (QBDC) in KyungHee University, Suwon, South Korea, April, 2015.
  9. Baojun Xu. Anti-obesity effects of flavonoids and saponins from adzuki bean. The 4th Summit Forum of Chinese Food Industry-University-Research.  Beijing, China, December, 2014.
  10. Baojun Xu. Inhibitory effects of phenolics and saponins from commonly consumed food legumes in China against digestive enzyme pancreatic lipase and a-glycosidase. In the 1st International Conference on Food Properties (iCFP2014) in Kuala Lumpur, Malaysia, January 25-26, 2014.
  11. Baojun Xu. Health promotion effects of food legumes as affected by thermal processing. The 8th CIGR International Technical Symposium- 1st International Congress on Contemporary Food Science and Engineering. 3-7 November, 2013, Guangzhou, China.
  12. Baojun Xu. Anti-obesity effects of flavonoids and saponins from adzuki bean in mice fed with a high-fat diet.  International Symposium of Food Science and Human Wellness.Guangzhou-Hong Kong, China, August, 2013.
  13. Baojun Xu. Telomerase inhibitors derived from natural foodsand their anticancer activities. The 2nd Summit Forum of Chinese Food Industry-University-Research.Beijing, China, November, 2012.
  14. Baojun Xu. Occurrence of mycotoxins in traditional Chinese fermented foods and controls measures. 2011 International Food Safety Doctoral Forum. Beijing, China, December, 2011.
  15. Baojun Xu. Novel functionality of traditional fermented food red yeast rice- anticancer potential. Functional Food and Health International Symposium.Nanjing, China, August, 2011.
  16. Baojun Xu. Development of functional food products derived from soy milk and soybeans. University of Miyazaki, Miyazaki, Japan, 2009.
  17. Baojun Xu. Phenolic phytochemical and health promoting effect of food legumes. Department of Horticulture, University of Florida, Gainsville, USA, 2009.
  18. Baojun Xu, Sam K.C. Chang. Total phenolics, phenolic acids, isoflavones, flavanol profiles and antioxidant capacity of soy milk as affected by traditional and UHT processing. 235 ACS Meeting at New Orleans, U.S.A., 2008.
  19. Baojun Xu, Sam K.C. Chang. Effect of soaking, cooking, and steaming on antioxidant properties of cool season food legumes. 234 ACS Meeting at Boston, U.S.A., 2007.
  20. Baojun Xu. Screening of telomerase inhibitors from natural products and their anticancer activities. Proceeding of International Symposium on Drug Development and Natural Resources. Kyongsan, South Korea, 2004.

F. Poster Presentations

  1. Baojun Xu, Fanbin Kong. Influence of temperature on viscosity property of microfibrillated cellulose (MFC). In ICEF12 - 12th International Congress on Engineering and Food, June, 2015, Quebec, Canada.
  2. Bin Du, Zhaoxiang Bian, Baojun Xu*. Physicochemical and Antioxidant Properties of Dietary Fibre from hull-less barley as Affected by Ultrafine Grinding. Poster presentation in 10th International Postgraduate Symposium on Chinese Medicine. Aug. 2014. Hong Kong.
  3. Bin Du, Zhaoxiang Bian, Baojun Xu*. An insight into anti-inflammatory effects of fungal beta-glucan. Poster presentation in 13th Meeting of Consortium for Globalization of Chinese Medicine. Aug. 2014. Beijing.
  4. Bin Du, Zhaoxiang Bian, Baojun Xu*. Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) of β-glucans from different sources with various molecular weight. Poster presentation in The 8th Pong Ding Yuen International Symposium on Traditional Chinese Medicine cum, The 2nd International Chinese Symposium on Free Radical Research & The 6th Symposium for Three Districts of Cross-straits on Free Radical Research, Nov. 2014. Hong Kong.
  5. Bin Du, Baojun Xu*.Beta-glucan extraction from Qingke by accelerated solvent extraction technology combined with response surface methodology. The 8th CIGR International Technical Symposium- 1st International Congress on Contemporary Food Science and Engineering. 3-7 November, 2013, Guangzhou, China
  6. Rui Liu, Baojun Xu*. Anti-obesity Effectsof Adzuki Beanon Obese Mice Induced by High-fat-diet. The 20th Symposium on Chemistry Postgraduate Research in Hong Kong. April 14, 2013, Hong Kong.
  7. Rui Liu,Baojun Xu*. Pancreatic lipase in vitro inhibitory effects of total saponins and total phenolics from 14 food legumes. The 19th Symposium on Chemistry Postgraduate Research in Hong Kong. April 14, 2012, Hong Kong.
  8. Rui Liu,Baojun Xu*.Optimization of extraction conditions of citrinin from red yeast rice by orthogonal design and quantification of citrinin by HPLC.At the “Symposium on Food and Health - from Measurement Science to Quality and Safety”.  November 10, 2011, Hong Kong.
  9. Baojun Xu, Sam K.C. Chang. Phenolic compositions and antioxidant properties of black bean (Phaseolus vulgaris L.) as affected by processing methods.At the 2007 Annual Meeting+Food Expo of IFT. July 28-31, Chicago, IL, USA, 2007.
  10. Baojun Xu,Sam K.C. Chang. Analyses of phenolic compounds and antioxidant properties of the cool season legumes. At the 2006 Annual Meeting+Food Expo of IFT. June 24-28, Orlando, Florida, USA, 2006.
  11. Baojun Xu,Sam K.C. Chang. Antioxidant activities of selected legume extracts against in vitro copper-induced human low-density lipoprotein oxidation. At the 2006 Annual Meeting+Food Expo of IFT. June 24-28, Orlando, Florida, USA, 2006.
  12. Baojun Xu, Sam K.C. Chang. Effects of extraction solvent on phenolic profiles andantioxidant activity of food legumes. At the 2006 Annual Meeting+Food Expo of IFT. June 24-28, Orlando, Florida, USA, 2006.
  13. Baojun Xu, E.K. Mo, C.K. Sung. In Vitro Screening of Telomerase Inhibitor from Foods. At the 2004 Annual Meeting and International Symposium-The Current Prospects of Functional and Medicinal Food. November 17th-19th, Jeju Island, Korea, 2004.
  14. Baojun Xu, J.H. Lee, E.K. Mo, and C.K. Sung. In Vitro Screening of Telomerase Inhibitor from Natural Products. At the Medicine in the 21st century Tri-Conference & Bio-Forum. July 25th-27th, Shanghai, China, 2004.
  15. Baojun Xu, J.H. Lee, and C.K. Sung. In vitro screening of telomerase inhibitors from natural products.At the 2004International Congress on Natural Products Research (ICNPR), July 30th –August 4th, Phoenix, USA, 2004.
  16. Baojun Xu, J.H. Lee, and C.K. Sung. In vitro screening of telomerase inhibitors from TCM. Proceeding of the 15th winter conference in 2004 ofKorean Society for Molecular and Cellular Biology, p 54.  At the 15th winter conference in 2004 of Korean Society for Molecular and Cellular Biology. Yongpyong, Korea, 2004.
  17. Baojun Xu, C.T. Li, and C.K. Sung. Preliminary screening of telomerase inhibitors in vitro from mushrooms. At the 6th China-Korea Joint Seminor of Mycology, Wuhan, China, 2003.
  18. Baojun Xu, and C.K. Sung. Screening of telomerase inhibitors in vitro from natural products. Proceeding of the 15th Annual Meeting of the Korean Society for Molecular and Cellular Biology. p250. At the 15th Annual Meeting of the Korean Society for Molecular and Cellular Biology. Seoul, Korea, 2003.
  19. X.Q. Jia, Baojun Xu, C.K. Sung. Solid fermentation for production of Monacolin K on soybeanby Monascus ruber. 2003 International Meeting of the Federation of Korean Microbiological Societies. Seoul, Korea, 2003.
  20. Baojun Xu, X.Q. Jia, C.K. Sung. A rapid screening for alcohol detoxification constituents of Hovenia dulcis by micro plate reader. The Korean Journal of Physiology & Pharmacology, 7 (Supplement 1), p151. At The 9th Southeast Asian-Western Pacific Regional Meeting of Pharmacologists. Busan, Korea, 2003.
  21. Baojun Xu, Q.J. Wang, C.T. Li, and C.K. Sung. Identification of melanin composition from autolysis substance of Coprinus comatus. Proceeding of the 3rd Asia-Pacific Mycological Conference on Biodiversity and Biotechnology. p162-163. At the 3rd Asia-Pacific Mycological Conference on Biodiversity and Biotechnology (AMC 2002), Kunming, China.
Postdocs and Graduate Students Supervised

1. Postdoctoral Research Associates:

1) Dr. Mikheil D. Asatiani (Israel),
2) Dr. Vinayagam Ramachandran (India),
3) Dr. Chagam Koteswara Reddy (India),
4) Dr. Kumar Ganesan (India),
5) Dr. Meenu Maninder (India),
6) Dr. Subasini Uthirapathy (India),
7) Dr. Sunil Christudas (India)

2. Ph.D Students:

1) Rui Liu,
2) Bin Du,
3) Jiali Chen,
4) Md. Tahidul Islam

3. Master Students:

1) Xiaoming Yu,
2) Ruixue Liu,
3) Fei Luan.

4. International Research Interns:

1) Roopam Attree (India),
2) Manan Mehta (India),
3) Md. Tahidul Islam (Bangladesh),
4) Tanvir Singh Badwal (India),
5) Vijai Kurian Mathew (India)

Courses Taught at UIC
  • FOOD 2013  Food Chemistry
  • CHEM 2020 Chemical Analysis
  • BIOL 2020   General Biology and Chemistry Lab
  • CHEM 2033 Analytical Chemistry
  • CHEM 3010 Biochemistry and Physiology
  • FOOD 3050  Food Materials and Processing
  • FOOD 3080  Chemical and Food Analysis Lab
  • FOOD 4030  Functional Foods
  • FOOD 4050  Cosmetic Science and Food
  • FOOD 4070  Grain and Cereal Science
  • FOOD 3053  Food Materials Science
  • FOOD 4063 Food Product Development
  • FOOD 3073 Food Science Laboratory
  • FOOD 3060  Food Science Lab I
  • FOOD 4120  Food Science Lab II
  • FOOD 4111  Final Year Project I
  • FOOD 4112  Final Year Project II
Link to Personal Website

https://www.researchgate.net/profile/Baojun_Xu2

http://orcid.org/0000-0003-0739-3735

https://scholar.google.com.hk/citations?user=9u4ovJIAAAAJ&hl=en