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International Journal Food Physics

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fpp Full-time Researchers

Name： Xiumin Chen
Title: Professor
Tutor qualification: PhD supervisor
Telephone number: 0511-88770201
E - mail：xmchen@ujs.edu.cn
Fax：0511-88770201

 

Education：Ph.D. 2011. University of British Columbia, Canada
 Major: Food Science
 M.S. 2002. Institute of Process Engineering, Chinese Academy of Sciences, China
 Major: Biochemical Engineering
 B.S. 1997. Beijing University of Chemical Technology, China
 Major: Biochemical Engineering
Professional Experience：2017.09–Now, Jinshan Distinguished Professor (B): School of Food and Biological Engineering, Jiangsu University, China
 2016.09-2017.08, Research Associate: Food, Nutrition and Health, University of British Columbia, Canada
 2014.10-2016.04,Sessional Lecture: Food, Nutrition and Health, University of British Columbia, Canada
 2011.03 - 2016.08
 Postdoctoral Fellow: Food, Nutrition and Health, University of British Columbia, Canada
 2003.05 - 2003.11
 Research assistant: Peking University Health Science Center, China
 2002.08 - 2003.04
   Research assistant: National Key Laboratory of Biochemical Engineering，Institute of Process Engineering, Chinese Academy of Sciences, China
Scientific Research Field：1.Processing of food by-products or low-value foods to produce value-added functional foods and nutraceuticals
 2.Chemical and functional changes of foods during processing
 3.Green synthesis of metal nanoparticles
 4.Production and mitigation mechanisms for the toxic compounds produced during food processing
   5.Characterization and evaluation of bioactive components from foods or plants
Academic post & honor：1.Reviewer: Food Chemistry, Food Hydrocolloids, Food Research International, Food and Chemical Toxicology，Journal of Food Biochemistry，Phytochemical Analysis, International Food Research Journal, International Journal of Chemical Kinetics, Journal of the Science of Food and Agriculture, Food and Function
 2.Editorial board member: International journal of food science, nutrition and dietetics
 3.Member of IMARS (International Maillard Reaction Society)
 4.Member of CIFST (Canadian Institute of Food Science and Technology)
 5.Member of NHPRS (Natural Health Product Research Society of Canada)
 6.Member of PSA (Phytochemical Society of Asia)
   7.Member of IFT (Institute of Food Technologists)
Teaching courses：PhD courses: Advanced nutrition, Special theme on food science and technology, Modern food chemistry
 Master’s courses: Experimental design and data analysis, Advanced nutrition, Advanced food chemistry
   Undergraduate courses: Food chemistry, Food Nutriology
Published papers：Published papers in recent 10 years
 1. Manivel P and Chen X. 2020. Chlorogenic, Caffeic, and Ferulic Acids and Their Derivatives in Foods. In Handbook of Dietary Phytochemicals. Ed. by Xiao J, Sarker SD, Asakawa Y. Springer Nature Singapore Pte Ltd.
 2. Chen X, Singh A, Kitts DD. 2020. In-vitro bioaccessibility and bioavailability of heavy metals in mineral clay complex used in natural health products. Sci. Rep. 10, 8823. https://doi.org/10.1038/s41598-020-65449-4.
 3. Chen X, Ding J, Ji D, He S, Ma H. 2020. Optimization of ultrasonic-assisted extraction conditions for bioactive components from coffee leaves using Taguchi design and response surface methodology. J Food Sci. 2020, 85 (6): 1742-1751. https://doi.org/10.1111/1750-3841.15111.
 4. Chen X, Kitts DD, Ji D, Ding J.2019. Free radical scavenging capacities of phytochemical mixtures and aqueous methanolic extracts recovered from processed coffee leaves. Int. J. Food Sci Technol. 54: 2872–2879.
 5. Chen X. 2019. A Review on Coffee Leaves: Phytochemicals, Bioactivities and Applications. Crit. Rev. Food Sci. Nutr. 59(6): 1008-1025.
 6. Chen X, Mu K, Kitts DD. 2019. Characterization of phytochemical mixtures with inflammatory modulation potential from coffee leaves processed by green and black tea processing methods. Food Chem.271: 248-258 (ESI).
 7. Sangsawad P, Choowongkomon K, Kitts DD, Chen X., Li-Chan ECY, Yongsawatdigul J. 2018. Transepithelial transport and structural changes of chicken angiotensin Iconverting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers. J Funct Foods 45: 401-408.
 8. Chen X, Ma Z, Kitts DD. 2018. Effects of processing method and age of leaves on phytochemical profiles and bioactivities of coffee leaves. Food Chem 249:143-153.
 9.Sangsawad P, Roytrakul S, Choowongkomon K, Kitts DD, Chen X, Meng G, Li-Chan ECY, Yongsawatdigul J.2018. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem 251:77-85.
 10. Liang N, Chen X, Kitts DD (2018). Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction. J Nutr Food Sci 8: 674. doi: 10.4172/2155-9600.1000674.
 11.Chen X, Ma Z, Kitts and DD. 2017. Demonstrating the relationship between the phytochemical profile of different teas with relative antioxidant and anti-inflammatory capacities. Funct Foods Health Dis 7(6): 375-395.
 12.Chen X, Kitts DD. 2017. Flavonoid composition of orange peel extract ameliorates alcohol-induced tight junction dysfunction in Caco-2 monolayer. Food Chem Toxicol. 105:398-406.
 13.Lacroix IME, Chen X, Kitts DD, and Li-Chan E.C.Y. Li. 2017. Investigation into the bioavailability of milk protein-derived peptides with dipeptidyl-peptidase IV inhibitory activity using Caco-2 cell monolayers. Food Funct. (8):701-709.
 14.Chen X, Tait A, and Kitts DD. 2017. Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities. Food Chem 218:15-21 （Highly cited）.
 15.Chen X, Dai Y, Kitts DD.2016. Detection of Maillard Reaction Product ([5-(5,6-dihydro-4H-pyridin-3-ylidenemethyl)furan-2-yl]-methanol, F3-A) in Breads and Demonstration of Bioavailability in Caco-2 Intestinal Cells. J Agric Food Chem 64 (47), 9072–9077.
 16.Chen X and Kitts DD. 2015. Evidence for inhibition of nitric oxide and inducible nitric oxide synthase in Caco-2 and RAW 264.7 cells by a Maillard reaction product [5-(5, 6-dihydro-4H-pyridin-3-ylidenemethyl) furan-2-yl]-methanol. Mol Cell Biochem 406 (1-2):205-215.
 17.Chen X, Chen G, Chen H, Zhang Y, and Kitts DD. 2015. Elucidation of the chemical structure and determination of the production conditions for a bioactive Maillard reaction product, [5-(5,6-dihydro-4 H -pyridin-3-ylidenemethyl)furan-2-yl]methanol, isolated from a glucose–lysine Heated Mixture. J Agric Food Chem 63 (6): 1739–1746.
 18.Chen X, Liang N and Kitts DD. 2015. Chemical properties and reactive oxygen and nitrogen species quenching activities of dry sugar-amino acid Maillard reaction mixtures exposed to baking temperatures. Food Res Int 76: 618-625.
 19.Chen X and Kitts DD. 2012. Characterization of antioxidant and anti-inflammatory activities of bioactive fractions recovered from a glucose-lysine Maillard reaction model system. Mol Cell Biochem 364 (1): 147-157.
 20.Kitts DD, Chen X, and Jing H. 2012. Demonstration of antioxidant and anti-inflammatory bioactivity from sugar-amino acid Maillard reaction products. J Agric Food Chem 60 (27): 6718–6727.
 21.Kitts DD, Chen X and Broda, P. 2012.  Polyaromatic hydrocarbon content of smoked cured muscle foods prepared by Canadian Tl’azt’en and Llheidli t’ enneh first nation communities. J Toxicol Environ Health 75 (21):1249-52.
 22.Allen KJ, Chen X, Mesak, L. and Kitts, D.D. 2012. Antimicrobial activity of salmon extracts derived from traditional First Nation smoke processing.  J Food Prot 75 (10):1878-82.
 23.Chen X and Kitts DD. 2011. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar-amino acid model systems. J Agric Food Chem 59 (20):11294-11303.
 24.Chen X and Kitts DD. 2011. Identification and quantification of -dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems. Food Res Int 44 (9): 2775-2782.
 25.Chen X and Kitts DD. 2011. Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction models. J Food Sci 76 (6): C831–C837.
 26.Chen X, Hu C, Raghubeer E and Kitts DD. 2010. Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea Purpurea. J Food Sci 75 (6):C613-C618.
   27.Chen X, Elisia I and Kitts DD. 2010. Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design. J Pharmacol Toxicol Methods 61 (3):334-342.
Scientific research projects：Present funding
 1.Jiangsu University senior talent startup fund (No.4111360002; 1M).
 2.Jiangsu Specially-Appointed Professor Program (1711360016, 1M)
 Past projects that I was involved as the lead investigator
 1.Direct impacts of potential environmental contaminants on human health. (Health Canada/Tl’azt’en Nation Health Center, 2011-2012)
 2.Residue analysis of First Nation Peoples smoke processed foods. (Health Canada, 2013)
 3.Identify bioactive properties of Maillard reaction products. (NSERC-Discovery, 2010-2015)
 4.Characterization and quantification of flavonoid-antioxidant activity of orange peel. (NSERC-Engage, 2014-2015)
 5.Orange peel flavonoids and gap-junction morphology in intestinal cells. (NRC-BIAP, 2014-2015)
 6.Quantifying the mangiferin and isomangiferin content of Coffea Arabica beans and leaf and assessing bioactive potential (Mitac-acclerate, 2016-2017)
   7.Investigation of heavy metal bioavailability and bioaccesibility in SierraSil® mineral complex and its impacts on inflammation and bioavailability of other medications and natural health products (Mitacs-acclerate, 2017-2019)
Number of students：1. Number of postgraduates under supervision
- 8
2. Number of supervised undergraduates
- 10
Update date：July 9,2020
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