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                    U.S. DEPARTMENT OF AGRICULTURE
 Methods and Application of Food Composition Laboratory: Beltsville, MD
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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Methods and Application of Food Composition Laboratory People & Locations







Xianli  Wu
                        Methods and Application of Food Composition Laboratory

                        




                        
                        Chemist
                        Phone: (301) 504-0693
                        
                        
                        Fax: (Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsFoodomics: New Tools for Food Composition
                                                    In-House Appropriated
                                                                    (D)Accession Number: 445346Farm to Table Factors: Impact of Production, Processing, and Preparation on Food Composition
                                                    In-House Appropriated
                                                                    (D)Accession Number: 445356Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 437371Glycomic and Proteomic Maps of Foods
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 438482Food Composition and Food Yields in FNS Nutrition Programs
                                                    Non-Assistance Cooperative Agreement
                                                                    (S)Accession Number: 439407**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Chemical composition of honeysuckle (Lonicerae japonicae) extracts and their potential in inhibiting the SARS-CoV-2 spike protein and ACE2 binding, suppressing ACE2, and scavenging radicals
                                                        

- (Peer Reviewed Journal)Gao, B., Zhu, L., Liu, Z., Li, Y., He, X., Wu, X., Pehrsson, P.R., Sun, J., Xie, Z., Slavin, M., Yu, L. 2023. Chemical composition of honeysuckle (Lonicerae japonicae) extracts and their potential in inhibiting the SARS-CoV-2 spike protein and ACE2 binding, suppressing ACE2, and scavenging radicals. Journal of Agricultural and Food Chemistry. 71(15):6133-6143. https://doi.org/10.1021/acs.jafc.3c00584.Evaluation of postharvest handling and domestic cooking on carotenoids in sweet corn
                                                        

- (Peer Reviewed Journal)Whent, M.M., Huang, J., Childs, H., Slavin, M., Harrison, D.J., Novotny Dura, J., Yu, L., Pehrsson, P.R., Wu, X. 2023. Evaluation of postharvest handling and domestic cooking on carotenoids in sweet corn. Journal of Agricultural and Food Chemistry. 71:6133-6143. https://doi.org/10.1021/acs.jafc.3c00584.Chemical characterization of cinnamon (Cinnamomum verum J. Presl) extracts and their capacities in weakening SARS-CoV-2 spike protein binding to ACE2, inhibiting ACE2 and scavenging free radicals
                                                        

- (Peer Reviewed Journal)Xie, Z., Li, Y., Liu, Z., Zeng, M., Moore, J., Gao, B., Wu, X., Sun, J., Wang, T.T., Pehrsson, P.R., He, X., Yu, L. 2023. Chemical characterization of cinnamon (Cinnamomum verum J. Presl) extracts and their capacities in weakening SARS-CoV-2 spike protein binding to ACE2, inhibiting ACE2 and scavenging free radicals. Journal of Agricultural and Food Chemistry. 71:4890-4900. https://doi.org/10.1021/acs.jafc.3c00285.Human milk composition and related data for national health and nutrition monitoring and related research
                                                        

- (Review Article)Ahuja, J.K., Li, Y., Wu, X., Pehrsson, P.R., Chakrabarti, S., Brooks, S.P., Bondy, G.S., MacFarlane, A.J., Weiler, H.A., Cheung, W., Verreault, M., Hayward, D., Fisher, M.M., Borghese, M.M., Hines, E., Ahluwalia, N., Vargas, A.J., Arteaga, S., Lombo, T. 2022. Human milk composition and related data for national health and nutrition monitoring and related research. Advances in Nutrition. 13(6):2098-2114. https://doi.org/10.1093/advances/nmac099.Effects of boiling and steaming on the carbohydrates of sweet corn
                                                        

- (Peer Reviewed Journal)Zhang, W., Zhu, B., Childs, H., Yu, L., Whent, M.M., Pehrsson, P.R., Zhao, J., Wu, X., Li, S. 2022. Effects of boiling and steaming on the carbohydrates of sweet corn. ACS Food Science and Technology. 2:951-960. https://doi.org/10.1021/acsfoodscitech.2c00103.Are processed tomato products as nutritious as fresh tomatoes? Scoping review on the effects of industrial processing on nutrients and bioactive compounds in tomatoes
                                                        

- (Review Article)Wu, X., Yu, L., Pehrsson, P.R. 2021. Are processed tomato products as nutritious as fresh tomatoes? Scoping review on the effects of industrial processing on nutrients and bioactive compounds in tomatoes. Advances in Nutrition. 13(1):138-151. https://doi.org/10.1093/advances/nmab109.Current knowledge and challenges on the development of a dietary glucosinolate database in the U.S.
                                                        

- (Review Article)Wu, X., Pehrsson, P.R. 2021. Current knowledge and challenges on the development of a dietary glucosinolate database in the U.S. Current Developments in Nutrition. 5:nzab102. https://doi.org/10.1093/cdn/nzab102.Quantification of cranberry proanthocyanidins by normal phase high performance liquid chromatography using relative response factors
                                                        

- (Peer Reviewed Journal)Sinatara, M., Wang, Y., Li, L., Liu, H., Cunningham, D.G., Prior, R.L., Chen, P., Chang, T., Wu, X. 2020. Quantification of cranberry proanthocyanidins by normal phase high performance liquid chromatography using relative response factors. Phytochemical Analysis. 31:874-883. https://doi.org/10.1002/pca.2952.Analysis of Cranberry Proanthocyanidins  Using UPLC - Ion Mobility - High Resolution Mass Spectrometry
                                                        

- (Peer Reviewed Journal)Wang, Y., Harrington, P.B., Chang, T., Wu, X., Chen, P. 2020. Analysis of cranberry proanthocyanidins using UPLC - ion mobility - high resolution mass spectrometry. Analytical and Bioanalytical Chemistry. 412:3653-3662. https://doi.org/10.1007/s00216-020-02601-z.Anthocyanin profiles and contents in processed red raspberries in the US market
                                                        

- (Peer Reviewed Journal)Wu, X., Sun, J., Ahuja, J.K., Haytowitz, D.B., Chen, P., Burton-Freeman, B., Pehrsson, P.R. 2019. Anthocyanin profiles and contents in processed red raspberries in the US market. Journal of Berry Research. 12:477 – 48. https://doi.org/10.1186/s13104-019-4506-7.NIH workshop on human milk composition: summary and visions
                                                        

- (Peer Reviewed Journal)Casavale, K.O., Ahuja, J.K., Wu, X., Li, Y., Quam, J., Olson, R., Pehrsson, P.R., Allen, L.H., Balentine, D., Hanspal, M., Hayward, D., Hines, E.P., McClung, J., Perrine, C., Belfort, M.B., Dallas, D., German, D., Kim, J., McGuire, M., McGuire, M. Morrow, A., Nommsen-Rivers, Rasmussen, K.M., Zempleni, J., Lynch, C. 2019. NIH workshop on human milk composition: summary and visions. American Journal of Clinical Nutrition. 110(3):769-779. https://doi.org/10.1093/ajcn/nqz123.Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
                                                        

- (Peer Reviewed Journal)Wu, X., Zhao, Y., Haytowitz, D.B., Chen, P., Pehrsson, P.R. 2019. Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors. Heliyon. 2019 Mar; 5(3): e01310. https://doi.org/10.1016/j.heliyon.2019.e01310.Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States
                                                        

- (Peer Reviewed Journal)Ahuja, J.K., Li, Y., Nickle, M.S., Haytowitz, D.B., Roseland, J., Nguyen, Q., Khan, M., Wu, X., Somanchi, M., Williams, J.R., Pehrsson, P.R., Cogswell, M. 2018. Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States. Journal of the Academy of Nutrition and Dietetics. https://doi.org/10.1016/j.jand.2018.08.155.Preventative effects on atherosclerosis by berries - the case of blueberries
                                                        

- (Peer Reviewed Journal)Wu, X., Wang, T.T., Prior, R.L., Pehrsson, P.R. 2018. Preventative effects on atherosclerosis by berries - the case of blueberries. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.8b03201.Human milk nutrient composition in the United States:  current knowledge, challenges and research needs
                                                        

- (Peer Reviewed Journal)Wu, X., Jackson, R., Khan, S., Ahuja, J.K., Pehrsson, P.R. 2018. Human milk nutrient composition in the United States:  current knowledge, challenges and research needs. Current Developments in Nutrition. https://doi.org/10.1093/cdn/nzy025.10-Hydroxy-trans-2-decenoic acid attenuates angiotensin II-induced inflammatory responses in rat vascular smooth muscle cells
                                                        

- (Peer Reviewed Journal)Qingshuang, C., Shanming, J., Yue, S., Linsheng, Y., Wu, X., Zhongwen, X. 2018. 10-Hydroxy-trans-2-decenoic acid attenuates angiotensin II-induced inflammatory responses in rat vascular smooth muscle cells. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2018.04.034.USDA National Nutrient Database for Standard Reference, Legacy

- (Research Technical Update)Haytowitz, D.B., Ahuja, J.K., Wu, X., Khan, M., Somanchi, M., Nickle, M.S., Nguyen, Q., Roseland, J.M., Williams, J.R., Patterson, K., Li, Y., Pehrsson, P.R. 2018. USDA National Nutrient Database for Standard Reference, Legacy. USDA National Nutrient Database for Standard Reference. Internet: /nea/bhnrc/ndl(-) Epicatechin regulates blood lipids and attenuates hepatic steatosis in rats fed high fat diet

- (Peer Reviewed Journal)Hui, C., Xu, N., Zhao, W., Su, J., Liang, M., Xie, Z., Wu, X., Li, Q. 2017. (-) Epicatechin regulates blood lipids and attenuates hepatic steatosis in rats fed high fat diet. Molecular Nutrition and Food Research. doi: 10.1002/mnfr.201700303.Challenges of developing a valid Dietary Glucosinolate database
                                                        

- (Peer Reviewed Journal)Wu, X., Sun, J., Haytowitz, D.B., Harnly, J.M., Chen, P., Pehrsson, P.R. 2017. Challenges of developing a valid Dietary Glucosinolate database. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2017.07.014.Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats

- (Peer Reviewed Journal)Yu, S., Wu, X., Ferguson, M., Simmen, R.C., Simmen, F.A., Fang, N. 2016. Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats. Journal of Nutrition. 23:542-555.Components characterization of total tetraploid jiaogulan (Gynostemma pentaphylla) saponin and its cholesterol-lowering properties

- (Peer Reviewed Journal)Liu, J., Li, Y., Haiming, S., Wang, T.T., Wu, X., Sun, X., Yu, L. 2016. Components characterization of total tetraploid jiaogulan (Gynostemma pentaphylla) saponin and its cholesterol-lowering properties. Journal of Functional Foods. 23: 542-555.


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