Publication

Journal Articles

  1. Huang, R., & Xu, C*. (2023). Sensory property and phenolic profile of aronia juice. Reference Series in Phytochemistry. Natural Products in Beverages (In press). Cham: Springer International Publishing.

  2. Huang, R., Fang, W., Xie, X., Liu, Y., Xu, C*. (2022). Identification of key astringent compounds in aronia berry juice. Food Chemistry, doi: https://doi.org/10.1016/j.foodchem.2022.133431

  3. Yi, T., Fang, W., Xie, X., Yuan, B., Lu, M., & Xu, C*. (2022). High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study. Journal of Food Science and Technology, 59 (2), 755-767.

  4. Yi, T., Fang, W., Xie, X., Yuan, B., Lu, M., & Xu, C*. (2021). High pressure processing (HPP) improved the safety and quality of aronia berry puree in a simulated shelf-life study. ACS Food Science & Technology, https://doi.org/10.1021/acsfoodscitech.1c 00258.
  5. King, E. S., Cho, J., Li, H., Jiang, X., Madler, A. K., Weishair, M. K., Glenn, S., Brand, M. H., Xu, C., & Bolling, B. W. (2021). Time of harvest affects United States-grown Aronia mitschurinii berry polyphenols,° Brix, and acidity. Journal of Agriculture and Food Research, 6, 100248.
  6. Huang, R., & Xu, C*. (2021). An overview of the perception and mitigation of astringency associated with phenolic compounds. Comprehensive Reviews in Food Science and Food Safety, 20(1), 1036-1074.
Conference Proceedings
  1. Huang. R., Xu, C.*, Xie, X. Identification of key astringent compounds in aronia berry juice. The 2022 IFT Annual Meeting & Exposition, Chicago, IL, July 10 - 13, 2022
  2. Yi, T., Xie, X., Fang, W., Xu, C.* High Pressure Processing (HPP) improved safety and quality of aronia berry juice: a pilot scale shelf-life study. The 2020 IFT Annual Meeting & Exposition, Chicago, IL, July 12 - 15, 2020.
  3. Xie, X., Yi, T., Fang, W., Xu, C.*A comparative study of safety, nutrition and flavor of aronia berry (Aronia melanocarpa) grown in the United States. The 258th ACS National Meeting & Exposition, San Diego, CA, August 25 – 29, 2019.
Patent Application
  1. Xu, C., Huang, R., Xie, X. Aronia Berry Compositions and Methods of Making Such Compositions. (PCT/US22/72484, 2022).     (This technology has been licensed to a University of Nebraska-Lincoln based Startup Company (A+ Berry) for commercial application).
Invited Lectures
  1. Xu, C. “Improved Digestive Stability and Bioaccessibility of Aronia Berry Proanthocyanidins Through Self-Assembled Protein-Proanthocyanidin Aggregates”. Symposium: “Food Bioactives and Effects on Oxidative Stress, Low-Grade Inflammation and Gut Health”. The International Society for Nutraceuticals and Functional Foods (ISNFF), Nanjing, China, (Virtual), October 17-20, 2021.
  2. Xu, C. “High Pressure Processing (HPP) as An Innovative Approach in Value-Added Product Development of Superfruits — with Aronia Berry as The Main Model”. Symposium: “Innovative Approaches to Enhancing Food Safety & Reducing Food Waste”. AGFD Division at the 258th American Chemical Society (ACS) National Meeting. San Diego, CA, August 28, 2019. 
  3. Xu, C. “Improving Aronia Berry Sustainability and Fruit Quality”. The 2019 Midwest Aronia Associate Annual Conference. Des Moines, IA, March 15, 2019. 
  4. Xu, C. “Value-added and Sustainable Product Processing of Aronia Berry”. The 2018 Midwest Aronia Associate Annual Conference. Omaha, NE, March 17, 2018.