Changmou Xu (Ph.D.)

Research Assistant Professor
University of Nebraska-Lincoln

Fields of interest:

Functional Foods; Antioxidant and Antimicrobial; Enzymatic Hydrolysis; Nanoemulsion; Food and Resource Economics

Recent publications:

Xu, C., Yavuz, Y., Marshall, S., Li, Z., Simonne, A.H., Lu, J., & Marshall, M.R. (2015). Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide. Food Chemistry, (In Press).

Xu, C., Yagiz, Y., Hsu, W., Simonne, A., Lu, J., & Marshall, M. R. (2014). Antioxidant, antibacterial and antibiofilm properties of polyphenols from muscadine grape (Vitis rotundifolia Michx.) pomace against selected foodborne pathogens. Journal of Agricultural and Food Chemistry, 62, 6640–6649.

Li, Z., Jiang, H., Xu, C., Gu, L. (2014). A Review: Using nanoparticles to enhance bioavailability and bioactivity of phenolic compounds. Food Hydrocolloids, 43, 153–164.

Xu, C., Yagiz, Y., Borejsza-Wysocki, W., Lu, J., Gu, L., Ramirez-Rodrigues, M., & Marshall, M. R. (2014). Enzymatic release of phenolics from muscadine grape (Vitis rotundifolia) skins and seeds. Food Chemistry, 157, 20–29.

Xu, C., Yavuz, Y., Zhao, L., Simoes, J., Lu, J., Simonne, A.H., & Marshall, M.R. Profiles, and antioxidant and antimicrobial activity of muscadine grape (Vitis rotundifolia) skin and seed polyphenols. Proceedings of The 65th ASEV National Conference, Austin, TX, United States. 2014, 156–157.

Xu, C., Yavuz, Y., Simonne, A.H., Lu, J., & Marshall, M.R. Muscadine grape (Vitis rotundifolia) polyphenols reduce acrylamide formation in an asparagine/glucose model system. Proceedings of The 75th IFT Annual Meeting & Exposition, New Orleans, LA, United States. 2014. 206–77.

Xu, C., Zhang, Y., Huang, Y., & Lu, J. (2011). Influence of growing seasons on phenolic compounds and antioxidant properties of grape berries. Journal of Agricultural and Food Chemistry, 59, 1078–1086.

Xu, C., Zhang, Y., Cao, L., & Lu, J. (2010). Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chemistry, 119, 1557–1565.

Xu, C., Zhang, Y., Wang, J., & Lu, J. (2010). Extraction, distribution and characterization of phenolic compounds and oils in grape seeds. Food Chemistry, 122, 688–694.

Lu, J., Xu, C., & Zhang, Y. (2010). Commentary on the “Best Enology Papers for 2009—American Society for Enology & Viticulture”. Sino-overseas Grapevine and Wine, 3, 54.