Publications

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Rui Liu, Baojun Xu *. Book Chapter. Bioactive compositions and health promoting effects of adzuki bean. In "Recent Progress in Medicinal Plants", Vol.42: Nutraceuticals & Functional Foods.  2014 accepted and in press. 
  6. 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. (2014, accepted)
  7. Rui Liu, Baojun Xu *. Lipid-lowering and anti-obesity effects of foods and their chemical compositions – A review. Natural Products Research & Development. (2014, accepted). (in Chinese) 
  8. Jiali Chen, Bin Du, Baojun Xu *.  Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology. LWT. 2014, published online, DOI: 10.1016/j.lwt.2014.10.047.
  9. 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.
  10. Tong Wu, Baojun Xu *. Glycosidase and aldose reductase inhibitory effects of red lingzhi (Ganoderma lucidum) and other mushrooms. International Journal of Medicinal Mushroom. (2014, accepted in press)
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  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*. 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.
  20. Hairong Wu, Baojun Xu*. effects of against α-glucosidase activity and its correlation with phenolic antioxidants. International Journal of Food Properties. 2014, 17(3), 599-609.
  21. Huang xiya, Weixi Cai, Baojun Xu *. 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.
  22. Susu Jiang, Weixi Cai, Baojun Xu *. Food quality improvement of soy milk made from short-time germinated soybeans. Foods. 2013, 2, 198-212.  
  23. Yang Song, Baojun Xu *, Weixi Cai. Active substances and in vitro anti-diabetic effects of a traditional folk remedy Bian-Que Triple-Bean Soup as affected by boiling time. Food & Function. 2013, 4, 635-643.
  24. 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.
  25. 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.  
  26. 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.
  27. 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.
  28. 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.
  29.  Yang Song, Baojun Xu *. Diffusion profiles of health beneficial components of goji berry (Lyceum barbarum) marinated in alcohol and its antioxidant capacities as affected by alcohol concentration and steeping time. Foods.  2013, 2, 32-42. 
  30. Changtian Li, Xinxin Mao, Baojun Xu*. Pulsed electric fields extraction enhanced anticoagulant effect of fungal polysaccharide from Jew’s ear (Auricularia auricula). Phytochemical Analysis. 2013, 24, 36-40.
  31. 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.
  32. 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.
  33. 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).
  34. 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.
  35. 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.
  36. Baojun Xu, Sam K.C. Chang. Phenolic substances characterization and chemical, cell-based antioxidant activities of 11 lentils grown in Northern USA. J. Agric. Food Chem. 2010, 58(3), 1509-1517.
  37. 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. 
  38. 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. 
  39. 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.
  40. 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.
  41. 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.
  42. 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.
  43. 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.
  44. Baojun Xu, Sam K.C. Chang. Effect of soaking, cooking, and steaming on antioxidant properties of cool season food legumes. Food Chemistry 2008, 110, 1-13.
  45. 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.
  46. 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)
  47. 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).
  48. Baojun Xu, Sam K.C. Chang. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents J. Food Sci. 2007, 72 (2), S159-S166. (Received Certificates of Recognition for one of top 5 most cited paper in 2010 IFT meeting).
  49. 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)
  50. 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.)
  51. 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.
  52. 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. 
  53. Baojun Xu, C.K. Sung. Review: Chemical compositions and pharmacological activities of Hedyotis diffusa Willd. Nat. Prod. Sci. 11(1), 1-9 (2005). (Review)
  54. 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)
  55. 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)
  56. 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).
  57. E.K. Mo, J. H. Lee, Baojun Xu, B. D. Lee, and C. K. Sung. Effect of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 on ammonia reduction and laying performance. J. Microbiol. Biotechnol. 14(1), 22-28 (2004).
  58. E.K. Mo, J.H. Lee, Baojun Xu, and C.K. Sung. Identification of Yeasts from Korean feces and prerequisite characterization for preparation of probiotics. Food Sci. Biotechnol. 13(1), 63-70 (2004).
  59. 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).
  60. 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)
  61. 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).
  62. 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)
  63. Q.J. Wang, S. H. Zhang, C. K. Sung, Baojun Xu, C. T. Li. Simultaneous Detection of lactone form and acid form monacolin K by sensitive TLC method. Journal of South China University of Technology (Natural Science). 31 (9), 2003. (In Chinese)
  64. E.K. Mo, H. J. Kang, Baojun Xu, C. K. Sung. Identification of phenylethyl alcohol and other volatile flavor compounds from yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. J. Microbiol. Biotechnol. 13(5), 800-808 (2003).
  65. H.J. Kang, E. K. Mo, Baojun Xu, C. K. Sung. Insecticide activity against house fly (Musca domestica) of microbial pesticide B. thuringiensis subsp. SKY-1. Bullitin of Biotechnology CNU. 9(2), 5-10 (2003). (In Korean)
  66. Y.N. Zheng, K.Y. Liu, Baojun Xu. Experimental study on anti-obesity mechanisms of Platycodon grandiflorum. Journal of Jilin Agriculture University. 24(6), 42-46, 53 (2002). (In Chinese)
  67. 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).
  68. Y.J. Moon, Q.J. Wang, Baojun Xu, C.T. Li, J.H. Kim, and C.K. Sung. Simultaneous analysis of both lactone form and acid form monacolin K in red yeast rice by RP-HPLC. Koean J. Food & Nutr. 14(6), 521-526 (2001).
  69. C.L. Xu, L.H. Yang, Y.N. Zheng, Baojun Xu. HPLC determination of platycodin- D in different parts of Platycodon grandiflorum harvested at different time. Journal of Jilin Agriculture University. 23(1), 58-60, 64. (2001). (In Chinese)
  70. 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)
  71. 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).
  72. 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)
  73. 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)
  74. Baojun Xu, Y.N. Zheng. Study on manufactual technology of total saponin from Platycodon grandiflorum. Journal of Dalian University. 21(2), 77-79 (2000). (In Chinese)
  75. 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)
  76. Y.Q. Wang, W.B. Liang, Baojun Xu, and Y.N. Zheng. Study on anti-allergy and inflammation of Perilla oil. Journal of Dalian University. 21(4), (2000). (In Chinese)
  77. 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).
  78. Y.N. Zheng, Baojun Xu, L.K. Han, J. Zhang. Study on constituents in leaves of Salix Matsudana. The Journal of Pharmaceutical Practice. 5, (2000). (In Chinese)
  79. 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).
  80. C.L. Xu, L.H. Yang, Y.N. Zheng, Baojun Xu. Determination of platycodin- D of Radix platycodi in different places by RP-HPLC. Journal of Jilin Agriculture University. 21(4), 35-38 (1999). (In Chinese)
  81. Baojun Xu, C.L. Xu, Y.N. Zheng. Identification on saponins composition of Platycodon grandiflorum applied mass spectral analyses method. Journal of Jilin Agriculture University. 21(1), 35-41 (1999). (In Chinese).

Papers Submitted

  1. Bin Du, Zhaoxiang Bian, Baojun Xu *. Beta-glucans from edible and medicinal mushrooms: Physicochemical and biological properties. Journal of Food Compositions and Analysis. (2014, submitted under reviewing).
  2. Bin Du, Fengmei Zhu, 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. International Journal of Food Science and Technology. (2014 submitted).
  3. Bin Du, Chengyuan Lin, Ruihong Gong, Bian Zhaoxiang, Baojun Xu. Characterization and anti-inflammatory properties of a neutral exopolysaccharide from submerged mycelial fermentation of Schizophyllum commune. Carbohydrate Polymers (2015, submitted under reviewing).
  4. Fengmei Zhu, Bin Du, Baojun Xu. A critical review on production and industrial applications of beta-glucans. Trends in Food Science and Technology. (2015, submitted under reviewing).
  5. Yayuan Tang, 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 (2014, submitted under reviewing).
  6. 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.  Industrial Crops and Products. (2014, submitted under reviewing).
  7. Baojun Xu, Changkeun Sung. Telomerase inhibitory effects and anti-proliferative properties of onion and other natural spices against cancer cells. Food Bioscience. (2014, submitted under reviewing).
  8. Tong Wu, Baojun Xu. In Vitro Anti-diabetic Effects of Selected Fruits and Vegetables against glycosidase and aldose reductase. Food Science & Nutrition. (2014, submitted under reviewing).
  9. Roopam Attree, Bin Du, Baojun Xu *.  A comparative study on phytochemical profiles and health benefits between red and black seed coat peanuts (Arachis hypogaea L.). Industrial Crops and Products, (2014 submitted)
  10. Guocheng Huang, Bin Du, Baojun Xu *. Nutrients improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination. LWT.  (2014, submitted).
  11. Guocheng Huang, Weixi Cai, Baojun Xu *. Vitamin B2, Vitamin D2 and Ergosterol Content in Commercial Dried Mushrooms Marketed in China and Effects of UV-C Irradiation on Vitamin D2 Content in Fresh Mushrooms.  Fungi Biology.  (2014, submitted).
  12. Lu Xu, Weixi Cai, Baojun Xu *. A systematic assessment on vitamins (B2, B12) and GABA profiles in fermented soy products marketed in China. Food and Bioproducts Processing, (2014, submitted).
  13. Rui Liu, Yinan Zheng, Baojun Xu *.  Flavonoids and saponins from adzuki bean (Vigna angularis) ameliorate high-fat-diet induced obesity in ICR mice. Journal of Ethnopharmaclogy (2013, submitted under reviewing).
  14. Rui Liu, Zongwei Cai, Baojun Xu*. Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC-DAD-ESI-MSn analysis. Journal of Agricultural and Food Chemistry. (2014, submitted under reviewing).
  15. Jiaqiang Luo, Baojun Xu *. Phytochemical distribution in hull and cotyledon of adzuki bean and mung bean, and their contribution to antioxidant activities. Industrial Crops and Products.  (2014, submitted under reviewing).

Papers in Writing

  1. Baojun Xu, Sam K.C. Chang. Structure-antioxidant activity relationships of 42 phenolic compounds.
  2. Baojun Xu, Qijun Wang, Changtian Li, Changkeun Sung. Characterization of monascus metabolites solated from red yeast rice (Monascus ruber-fermented rice) and their proliferation inhibitory effects against cancer cells.
  3. Baojun Xu *, Qijun Wang, Changkeun Sung. Telomerase inhibitory effect and apoptosis induction effects of red pigment rubropunctatin isolated from red yeast rice.
  4. Baojun Xu* , Changkeun Sung. Telomerase inhibitors from cereal and nuts and their anti-proliferative properties against cancer cells.
  5. Baojun Xu* , Changkeun Sung. Telomerase inhibitors from fruits and vegetables and their anti-proliferative properties against cancer cells.
  6. Baojun Xu* , Changkeun Sung. Cancer cell inhibitory effects of ursolic acid and oleanolic acid isolated from Hedyotis diffusa via telomerase inhibition and apoptosis induction.
  7. Baojun Xu* , Changkeung Sung. Antiproliferative and antioxidative properties of chemical compositions isolated from an Oriental herb Hedyotis diffusa.
  8. Baojun Xu* , Changkeung Sung. Telomerase inhibitory effects and proliferation inhibitory effects of Tibetan herb Rhodiola crenulata aginst cancer cells.
  9. Baojun Xu* , Changkeung Sung. Anticancer effects of gallic acid from Tibetan herb Rhodiola crenulata.

 

Baojun (Bruce) Xu

Associate Professor

 

 

  • : 86-13112340017
    • DEPARTMENTDepartment of Food Science
      Beijing Normal University - Hong Kong Baptist University
      United International College (UIC)
    • COUNTRYChina