Login to myLSU Baton Rouge, Louisiana |

Zhimin Xu

Zhimin (Jimmy) Xu

Professor

201H Animal and Food Sciences Laboratory Building
phone: 225-578-5280

email:zxu@agcenter.lsu.edu

CURRENT RESEARCH INTERESTS
  • Extraction, isolation, and characterization of bioactive compounds in agricultural and food products
  • Utilization of bioactive compounds to improve food quality and value
  • Characterization and determination of flavor volatiles and colorants in food products and their changes during food processing
  • Food microconstituent and adulterant analysis using chromatography technique
TEACHING EXPERTISE AREA
  • Flavor and Colors of Foods
REFEREED ARTICLES & BOOK CHAPTERS
(corresponding author since 2008)
  • Physicochemical changes and glycation reaction in intermediate moisture protein-sugar foods with and without addition of resveratrol during storage. Journal of Agricultural and Food Chemistry. 2016. 64: 5093–5100.
  • Butterfly Pea (Clitoria Ternatea) Seed and Petal Extracts Decreased HEp-2 Carcinoma Cell Viability. International Journal of Food Science and Technology. 2016. 51:1860–1868.
  • Study on oil absorbency of succinic anhydride modified banana cellulose in ionic liquid. Carbohydrate Polymers. 2016. 141: 135-142.
  • Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of Thai holy and sweet basils. International Journal of Food Science and Technology. 2015. 50:1651–1657.
  • Assessment of the correlations between reducing power, scavenging DPPH activity and anti-lipid-oxidation capability of phenolic antioxidants. LWT - Food Science and Technology. 2015. 63:569-574.
  • Simultaneous determination of red and yellow artificial food colorants and carotenoid pigments in food products. Food Chemistry. 2015. 157:553–558.
  • Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts. Food Chemistry. 2014. 153:279–284.
  • Phytochemicals in sweet sorghum (Dura) and their antioxidant capabilities against lipid oxidation. Journal of Agricultural and Food Chemistry. 2013. 61(51):12620−12624.
  • An improved GC-MS method in determining glycerol in different types of biological samples. Journal of Chromatography B. 2013. 930:36– 40.
  • Release and degradation of the anthocyanins and phenolics from blueberry pomace during thermal acid hydrolysis and dry heating. Journal of Agricultural and Food Chemistry. 2013. 61(27):6643–6649.
  • Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation. Food Chemistry. 2013. 141(1): 111-116.
  • Volatile compounds in fresh-cut pineapple heated at different temperatures. Journal of Food Processing and Preservation. 2012. 36(6):567–573.
  • Analysis of Antioxidant-Rich Phychemicals Wiley-Blackwell Publisher, Oxford, UK. 2012.
  • Important antioxidant phytochemicals in agricultural food products. In Analysis of Antioxidant-Rich Phytochemicals. Wiley-Blackwell Publisher, Oxford, UK. 2012. pp. 1 - 24.
  • Analysis Methods of Phenolic Acids. In Analysis of Antioxidant-Rich Phytochemicals. Wiley-Blackwell Publisher, Oxford, UK. 2012. pp. 69 -104.
  • Isolation, Characterization of Bioactive Compounds in Fruits and Cereals. In Fruit and Cereal Bioactives: Sources, Chemistry, and Applications. CRC Press, Boca Raton, FL, USA. 2011. pp. 319 - 336.
  • Red and white wines inhibit cholesterol oxidation Induced by Free Radicals. Journal of Agricultural and Food Chemistry. 2011. 59 (12):6453–6458.
  • Capabilities of defatted soy flour extract and the extracts with the heat and enzymatic treatment in inhibiting fish oil oxidation. In Chemistry, Texture and Flavor of Soy, ACS Symposium Series. 2010. Vol. 1059. pp. 201-215.
  • Thermal dynamic properties of isoflavones during dry heating. International Journal of Food Science and Technology. 2010. 45(9):1878–1882.
  • Distribution of isoflavones and antioxidant activities of soybean cotyledon, coat and germ. Journal of Food Processing and Preservation. 2010. 34(5):795-806.
  • Hydrophilic and lipophilic antioxidants in purple rice bran. Journal of Agricultural and Food Chemistry. 2009. 57(3):858-862.
  • Comparison of extraction methods of quantifying vitamin E from animal tissues. Bioresource Technology. 2008. 99(18):8705–8709.
  • Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating. Journal of Food Science. 2008. 73(6):C494-C499.
  • Comparison of the soy oils, gum, and defatted soy flour extract in stabilizing menhaden fish oil during heating. Journal of Food Science. 2008. 73(1):C19-C23.
RESEARCH FEATURED BY THE WORLD NEWS & PROFESSIONAL OGRANIZATION MEDIA
revised: 10-Mar-2017 10:20