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Changmou Xu (Ph.D.)
Changmou Xu (Ph.D.)
Assistant Professor of Food Processing, University of Illinois at Urbana-Champaign
Verified email at illinois.edu - Homepage
Title
Cited by
Cited by
Year
A review: Using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Z Li, H Jiang, C Xu, L Gu
Food Hydrocolloids 43, 153-164, 2015
3492015
Phenolic compounds and antioxidant properties of different grape cultivars grown in China
C Xu, Y Zhang, L Cao, J Lu
Food Chemistry 119 (4), 1557-1565, 2010
2752010
Effect of novel technologies on polyphenols during food processing
MK Khan, K Ahmad, S Hassan, M Imran, N Ahmad, C Xu
Innovative Food Science & Emerging Technologies 45, 361-381, 2018
1652018
Antioxidant, Antibacterial and Antibiofilm Properties of Polyphenols from Muscadine Grape (Vitis rotundifolia Michx.) Pomace Against Selected Foodborne Pathogens
C Xu, Y Yagiz, WY Hsu, A Simonne, J Lu, MR Marshall
Journal of Agricultural and Food Chemistry, 2014
1302014
Influence of growing season on phenolic compounds and antioxidant properties of grape berries from vines grown in subtropical climate
C Xu, Y Zhang, L Zhu, Y Huang, J Lu
Journal of agricultural and food chemistry 59 (4), 1078-1086, 2011
1152011
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products
H Zhao, C Shen, Z Wu, Z Zhang, C Xu
Journal of food biochemistry 44 (4), e13157, 2020
1142020
Extraction, distribution and characterisation of phenolic compounds and oil in grapeseeds
C Xu, Y Zhang, J Wang, J Lu
Food chemistry 122 (3), 688-694, 2010
792010
Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
A Han, HM Romero, N Nishijima, T Ichimura, A Handa, C Xu, Y Zhang
Food Hydrocolloids 87, 287-296, 2019
782019
Enzyme Release of Phenolics from Muscadine Grape (< i> Vitis rotundifolia</i> Michx.) Skins and Seeds
C Xu, Y Yagiz, W Borejsza-Wysocki, J Lu, L Gu, MM Ramírez-Rodrigues, ...
Food Chemistry 157, 20-29, 2014
772014
An overview of the perception and mitigation of astringency associated with phenolic compounds
R Huang, C Xu
Comprehensive Reviews in Food Science and Food Safety 20 (1), 1036-1074, 2021
752021
Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States
C Xu, Y Yagiz, L Zhao, A Simonne, J Lu, MR Marshall
Food chemistry 215, 149-156, 2017
702017
Phytochemical profiles, and antimicrobial and antioxidant activities of greater galangal [Alpinia galanga (Linn.) Swartz.] flowers
X Tang, C Xu, Y Yagiz, A Simonne, MR Marshall
Food chemistry 255, 300-308, 2018
692018
Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide
C Xu, Y Yagiz, S Marshall, Z Li, A Simonne, J Lu, MR Marshall
Food chemistry 182, 200-208, 2015
662015
Muscadine grape seed oil as a novel source of tocotrienols to reduce adipogenesis and adipocyte inflammation
L Zhao, Y Yagiz, C Xu, J Lu, S Chung, MR Marshall
Food & function 6 (7), 2293-2302, 2015
462015
The application of machine-learning and Raman spectroscopy for the rapid detection of edible oils type and adulteration
H Zhao, Y Zhan, Z Xu, JJ Nduwamungu, Y Zhou, R Powers, C Xu
Food chemistry 373, 131471, 2022
422022
Profile of polyphenol compounds of five muscadine grapes cultivated in the United States and in newly adapted locations in China
Z Wei, J Luo, Y Huang, W Guo, Y Zhang, H Guan, C Xu, J Lu
International journal of molecular sciences 18 (3), 631, 2017
322017
The growing season impacts the accumulation and composition of flavonoids in grape skins in two-crop-a-year viticulture
L Zhu, Y Huang, Y Zhang, C Xu, J Lu, Y Wang
Journal of food science and technology 54, 2861-2870, 2017
302017
Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes
L Xia, C Xu, K Huang, J Lu, Y Zhang
Journal of Food Biochemistry, e12626, 2018
292018
Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods
S Hassan, M Imran, MH Ahmad, MI Khan, C Xu, MK Khan, N Muhammad
International Journal of Food Properties 23 (1), 853-863, 2020
272020
Identification and characterization of vitamin E isomers, phenolic compounds, fatty acid composition, and antioxidant activity in seed oils from different muscadine grape cultivars
L Zhao, Y Yagiz, C Xu, X Fang, MR Marshall
Journal of Food Biochemistry 41 (4), e12384, 2017
262017
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