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.
Bin Du, Yuedong Yang, Bian Zhaoxiang, BaojunXu. Characterization and anti-inflammatory properties of a neutral exopolysaccharide from submerged mycelial culture of Schizophyllum commune. Frontiers in Pharmacology. 2017, accepted.
Mengyi Huang, HuansongZeng, BaojunXu *. Assessment of heavy metals and trace elements in commercial edible mushrooms marketed in China by ICP-OES. International Journal of Medicinal Mushroom. 2017, accepted.
RamachandranVinayagam, Jianbo Xiao, BaojunXu, * An insight into anti-diabetic properties of phytochemicals from botanical foods. Phytochemistry Review. 2017, accepted.
KumeshiniSukalingam, Kumar Ganesan, BaojunXu *. Trianthemaportulacastrum L. (Giant pigweed): phytochemistry and pharmacological properties. Phytochemistry Review. 2017, DOI: 10.1007/s11101-017-9493-5.
Qianjun Kuang, Yingyao Yu, Roopam Attree, BaojunXu *. 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, published online, doi.org/10.1080/10942912.2017.1291676.
Rongrong Zhou, Weixi Cai, BaojunXu*. Phytochemical profiles of yellow soybean and black soybean as affected by roasting. International Journal of Food Properties. 2017, accepted. DOI: 10.1080/10942912.2017.1280678.
Xinchun Zhang, Baojun Xu *. Phytochemical profiles of white and red ginseng as affected by marinating media. Journal of Food Processing and Preservation. 2017, accepted.
Fengmei Zhu, Bin Du, BaojunXu*. Anti-inflammatory effects of phytochemicals from fruits, vegetables and food legumes: A review. Critical Review in Food Science and Nutrition. 2016, accepted, DOI:10.1080/10408398.2016.1251390.
Kumar Ganesan, MuthukumaranJayachandran, BaojunXu *. A critical review on hepatoprotective effects of bioactive food components. Critical Review in Food Science and Nutrition. 2016, accepted, DOI:10.1080/10408398.2016.1244154.
Lu Xu, WeixiCai, BaojunXu *. Vitamins (B2, B12) and GABA profiles in fermented soy products marketed in China. Journal of Food Processing and Preservation. 2016, published online, dos:10.1111/jfpp.13126.
Yijiao Chen, Weixi Cai, BaojunXu *. Phytochemical profiles of edible kudzu (PuerariathomsoniiBenth) grown in China as affected by thermal processing. Journal of Food Processing and Preservation. 2016, published online, DOI: 10.1111/jfpp.12754.
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.
Fengmei Zhu, Bin Du, BaojunXu *. A critical review on production and industrial applications of beta-glucans. Food Hydrocolloids. 2016, 52, 275-288.
Yayuan Tang, WeixiCai, BaojunXu *. 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.
Qijun Wang, ChangkeunSung,BaojunXu *. 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.
Xiaoming Yu, BaojunXu*. 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.
Tahidul Islam, Xiaoming Yu, BaojunXu*. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushroom commonly consumed in China. LWT-Food Science and Technology. 2016, 72, 423-431.
Bin Du, Huansong Zeng, Bian Zhaoxiang, BaojunXu. Anti-inflammatory activity of polysaccharide from Schizophyllum commune as affected by ultrasonication. International Journal of Biological Macromolecules. 2016, 91, 100-105.
Xiaoqun Wei, Linzhou Zhuang, Chaomin Wu,Wenrui Chen, Zhiyong Li,BaojunXu * Rapid determination of trace EDTA in wines and beers by LC-MS/MS. LWT-Food Science and Technology. 2016, 72, 485-491.
Zhiyuan Wang, Guangfeng Zeng, Xiaoqun Wei, Bo Ding, Cheng Huang, BaojunXu* 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.
Jiaqiang Luo, Weixi Cai, Tong Wu, BaojunXu *. 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.
RamachandranVinayagam, MuthukumaranJayachandran, BaojunXu*. Antidiabetic effects of simple phenolic acids: A comprehensive review. Phytotheraphy Research. 2016, 30, 184-199.
Xiaoqing Tang, Weixi Cai, BaojunXu. 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.
RamachandranVinayagam, BaojunXu *. Antidiabetic properties of dietary flavonoids: A cellular mechanism review. Nutrition & Metabolism. 2015, 12: 60.
Tong Wu, JiaqiangLuo, BaojunXu *.In vitro anti-diabetic effects of selected fruits and vegetables against glycosidase and aldose reductase. Food Science & Nutrition. 2015, 3(6), 495-505.
Fengmei Zhu, Bin Du, BaojunXu *. 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.
Yayuan Tang, WeixiCai, BaojunXu *. 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.
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 (Arachishypogaea L.). Industrial Crops and Products, 2015, 67, 448-456.
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.
BaojunXu *, Changkeun Sung. Telomerase inhibitory effects and anti-proliferative properties of onion and other natural spices against cancer cells. Food Bioscience. 2015, 10, 80-85.
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.
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.
Lu Xu, Bin Du, Weixi Cai, BaojunXu *. 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.
Bin Du, Chengyuan Lin, Zhaoxiang Bian, BaojunXu *. An insight into the anti-inflammatory effect of beta-glucan. Trends in Food Science & Technology, 2015, 41(1), 49-59.
Fengmei Zhu, Bin Du, BaojunXu *. 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.
Rui Liu, BaojunXu *. 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.
Rui Liu, BaojunXu*. 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.
Tong Wu, BaojunXu *.Glycosidase and aldose reductase inhibitory effects of red lingzhi (Ganoderma lucidum) and other mushrooms. International Journal of Medicinal Mushroom. 2015, 17(2). 129-140.
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.
Rui Liu, BaojunXu*. Lipid-lowering and anti-obesity effects of foods and their chemical compositions – A review. Natural Products Research & Development. 2014, 26, 337-345.
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.
Yuxi Wang, BaojunXu *.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.
Zinan Wang, BaojunXu*.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.
Sandan Han, BaojunXu *. 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.
Xinjie Lin, BaojunXu *, Rui Liu. Pancreatic lipase inhibitory effects of mangosteen pericarp. Advanced Journal of Food Science and Technology. 2014, 6(3), 284-291.
Bin Du, BaojunXu*. Book Chapter, An insight into anti-diabetic effects of mushrooms in GregoirePesti Ed. Book Mushrooms: Cultivation, Antioxidant Properties and Health Benefits. 2014, Nova Science Publishers, Inc. pp141-156.
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.
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.
Bin Du, BaojunXu *. 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.
Bin Du, Fengmei Zhu, BaojunXu*. 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.
HairongWu,BaojunXu*. Inhibitory effects of onion against α-glucosidase activity and its correlation with phenolic antioxidants. International Journal of Food Properties. 2014, 17(3), 599-609.
Huang xiya, Weixi Cai, BaojunXu *. 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.
Susu Jiang, Weixi Cai, BaojunXu*.Food quality improvement of soy milk made from short-time germinated soybeans. Foods. 2013, 2, 198-212.
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.
Changtian Li, Haibo Wang, BaojunXu *. 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.
BaojunXu*, 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.
Rui Dong, YinanZheng, BaojunXu*. Floral origin identification and amino acid profiles of Chinese unifloral honeys. International Journal of Food Properties. 2013, 16(8), 1860-1870.
Rui Liu, BaojunXu *. 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.
Rui Dong, YinanZheng, BaojunXu *. Phenolic profiles and antioxidant capacities of Chinese unifloral honeys from different botanical and geographical sources. Food Bioprocess Technology, 2013, 6, 762-770.
Yang Song, BaojunXu*. 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.