Prof. Baojun Xu
Beijing Normal University-Hong Kong Baptist University United International College, China
Professor
Email: baojunxu@uic.edu.cn
Qualifications
Postdoc. Purdue University at West Lafayette (U.S.A.)
Postdoc. North Dakota State University (U.S.A.)
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)
Publications (Selected)
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Ramachandran Vinayagam, Baojun Xu *. Antidiabetic properties of dietary flavonoids: A cellular mechanism review. Nutrition & Metabolism. 2015, 12: 60. (IF:3.156).
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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)
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Kumar Genasen, Baojun Xu *. A critical review on polyphenols and health benefits of black soybeans. Nutrients, 2017, 9, 455. (IF: 4.196)
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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)
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Sunil Christudas, Baojun Xu *. An insight into health promoting effects of taxifolin (dihydroquercetin). Phytochemistry, 2019, 166, 112066. (IF: 2.905)
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Yongxiang Liu, Chunzhi Cai, Yiliang Yao, Baojun Xu *. Antioxidant capacities of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (F. tataricum) produced in China as affected by thermal processing. Journal of the Science of Food and Agriculture, 2019, 99, 5565-5576. (IF: 2.379)
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Muthukumaran Jayachandran, Stephen Chung, Baojun Xu*. A critical review on diet-induced microbiota changes and cardiovascular diseases. Critical Reviews in Food Science and Nutrition, 2020, 60(17), 2914-2925. (IF: 6.202)
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Jingyun Zheng, Baiyi Lu*, Baojun Xu *. An update on the health benefits promoted by edible flowers and involved mechanisms. Food Chemistry, 2021, 340, 127940. (IF: 6.306)
Profile Details