Zhimin Xu
Associate Professor
email:zxu@agcenter.lsu.edu
phone: 225-578-5207

TEACHING AREAS
Flavor and Colors of Foods
Food Science Seminar

PROFESSIONAL MEMBERSHIPS
Institute of Food Technologists Professional Member
American Chemical Society
Phi Tau Sigma Honorary Society of Food Science
American Association of Cereal Chemists International
Institute of Biological Engineering
American Oil Chemists Society

RECENT PUBLICATIONS
Zhimin Xu. 2009. Review: Antioxidants in grains, vegetables, and fruits. Food Science and Technology Bulletin: Functional Foods 5(6):61–70.
Sungjoon Jang and Zhimin Xu. 2009. Hydrophilic and lipophilic antioxidants in purple rice bran. Journal of Agricultural and Food Chemistry. 57(3):858-862.
Xiaohua Yue and Zhimin Xu. 2008. Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating. Journal of Food Science. 73(6):C494-C499.
Zhimin Xu. 2008. Comparison of extraction methods of quantifying vitamin E from animal tissues. Bioresource Technology. 99(18):8705–8709.
Xiaohua Yue, Zhimin Xu, Witoon Prinyawiwatkul, Jack N. Losso, Joan M. King, and J. Samuel Godber. 2008. Comparison of the soy oils, gum, and defatted soy flour extract in stabilizing menhaden fish oil during heating. Journal of Food Science. 73(1):C19-C23.
Yu Wang, Joan M. King, Zhimin Xu, Jack Losso, and Alfredo Prudente. 2008. Lutein from ozone-treated corn retains antimutagenic properties. Journal of Agricultural and Food Chemistry. 56(17):7942 – 7949.
Caitlin S. Boon, Zhimin Xu, Xiaohua Yue, D. Julian McClements, Jochen Weiss, and Eric A. Decker. 2008. Factors impacting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 56(4):1408–1414.
Danielle Lauzon, LeAnn Johnston, L. Lee Southern, and Zhimin Xu. 2008. The effect of carrier for vitamin E on tissue concentrations of vitamin E and vitamin E excretion in broilers. Poultry Science. 87(5):934-939.
Riana J. B. Heinemann, Zhimin Xu, J. Samuel Godber, and Ursula M. Lanfer-Marquez. 2008. Comparative study on tocopherols, tocotrienols and gamma-oryzanol contents in rice (Oryza sativa L.) from different subspecies from Brazil. Cereal Chemistry. 85(2):243-247.
Imola G. Zigoneanu, L Williams, Zhimin Xu, and Cristina M. Sabliov. 2008. Determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Bioresource Technology. 99(11):4910-4918.
Subramaniam Sathivel, Huaixia Yin, Witoon Prinyawiwatkul, Joan King, and Zhimin Xu. 2008. Development of economical methods to extract and purify catfish oil for Louisiana catfish processors. Louisiana Agriculture, Summer 2008:12-13.
Sandeep D. Bhale, Zhimin Xu, Witoon Prinyawiwatkul, Joan M, King, and J. Samuel Godber. 2007. Oregano and rosemary extracts inhibit oxidation of long chain n-3 fatty acids in menhaden oil. Journal of Food Science. 72(9):C504-C508.
David S. Oufnac, Zhimin Xu*, Ting Sun, Cristina Sabliov, Witoon Prinyawiwatkul, and J. Samuel Godber. 2007. Extraction of antioxidants from wheat bran using conventional solvent and microwave-assisted methods. Cereal Chemistry. 84(2):125-129.
Rebecca Schramm, Alicia Abadie, Na Hua, Zhimin Xu, and Marybeth Lima. 2007. Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide. Journal of Biological Engineering. 1:9.
Hong Kyoon No, Samuel P. Meyers, Witoon Prinyawiwatkul, and Zhimin Xu. 2007. Applications of chitosan for improvement of quality and shelf-life of foods: A Review. Journal of Food Science. 72(5):R87-R100.
Ting Sun, Zhimin Xu, Chiung-Ta Wu, Marlene Janes, Witoon Prinyawiwatkul, and Hong Kyoon No. 2007. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). Journal of Food Science. 72(2):S98-S102.
A. Sae-Eaw, P. Chompreeda, W. Prinyawiwatkul, V. Haruthaithanasan, T. Suwansichon, J. E. P. Saidu, and Z. Xu. 2007. Acceptance and purchase intent of the US consumers for the non-wheat rice butter cake. Journal of Food Science. 72(2):S92-S97
Ting Sun, Zhimin Xu, and Witoon Prinyawiwatkul. 2006. Fatty Acid (FA) Composition of the oil extracted from farmed Atlantic salmon (Salmo salar L.) viscera. Journal of the American Oil Chemist’s Society. 83(7):615-619.
Mandy Mayeaux, Zhimin Xu, Joan M. King, and Witoon Prinyawiwatkul. 2006. Effects of cooking conditions on the lycopene content in tomatoes. Journal of Food Science. 71(8):C461-464.
Ting Sun, Zhimin Xu, and J. Samuel Godber. 2006. Ultrasound assisted extraction in quantifying lutein from chicken liver using high-performance liquid chromatography. Journal of Chromatography B. 830(1):158-160.
Xiaohua Yue, Zhimin Xu, Witoon Prinyawiwatkul, and Joan M. King. 2006. Improving extraction of lutein from egg yolk using ultrasound-assisted solvent method. Journal of Food Science. 71(4):C239-C241.
Ting Sun, Zhimin Xu*, J. Samuel Godber, and Witoon Prinyawiwatkul. 2006. Capabilities of oat extracts in inhibiting cholesterol and long chain fatty acid oxidation during heating. Cereal Chemistry. 83(4):451-454.
Kandasamy Nadarajah, Witoon Prinyawiwatkul, Hong Kyoon No, Subramaniam Sathivel, and Zhimin Xu. 2006. Sorption behavior of crawfish chitosan films as affected by chitosan extraction processes and solvent types. Journal of Food Science. 71(2): E033-E039.