John Shi

Summary

Affiliation: Agriculture and Agri-Food Canada
Country: Canada

Publications

  1. ncbi Saponins from edible legumes: chemistry, processing, and health benefits
    John Shi
    Guelph Food Research Center, Agriculture and Agri Food Canada, Guelph, Ontario, Canada
    J Med Food 7:67-78. 2004
  2. ncbi Polyphenolics in grape seeds-biochemistry and functionality
    John Shi
    Food Research Center, Agriculture and Agri Food Canada, Guelph, Canada
    J Med Food 6:291-9. 2003
  3. ncbi Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects
    John Shi
    Food Research Program, Agriculture and Agri Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
    Biofactors 21:203-10. 2004
  4. ncbi Stability and synergistic effect of antioxidative properties of lycopene and other active components
    John Shi
    Guelph Food Research Program, Agriculture and Agri-Food Canada, Ontario, Canada
    Crit Rev Food Sci Nutr 44:559-73. 2004
  5. ncbi Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis)
    Lihu Yao
    South China Botanic Garden, The Chinese Academy of Sciences, Guangzhou ReYiJu 510650, People's Republic of China
    J Agric Food Chem 53:6477-83. 2005
  6. ncbi Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues
    Jian Sun
    South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, People s Republic of China
    J Agric Food Chem 55:5864-8. 2007

Collaborators

  • Jian Sun
  • Yueming Jiang
  • Lihu Yao
  • Sophia Jun Xue
  • Xiaoyi Wei
  • Xu Liu
  • Nivedita Datta
  • Ying Xu
  • Yukio Kakuda
  • Riantong Singanusong
  • Nola Caffin

Detail Information

Publications6

  1. ncbi Saponins from edible legumes: chemistry, processing, and health benefits
    John Shi
    Guelph Food Research Center, Agriculture and Agri Food Canada, Guelph, Ontario, Canada
    J Med Food 7:67-78. 2004
    ..An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality...
  2. ncbi Polyphenolics in grape seeds-biochemistry and functionality
    John Shi
    Food Research Center, Agriculture and Agri Food Canada, Guelph, Canada
    J Med Food 6:291-9. 2003
    ..The most abundant phenolic compounds isolated from grape seed are catechins, epicatechin, procyanidin, and some dimers and trimers...
  3. ncbi Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects
    John Shi
    Food Research Program, Agriculture and Agri Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
    Biofactors 21:203-10. 2004
    ..The carotenoid mixtures were more efficient in protecting liposome from oxidation than the individual carotenoid. Mixtures of lycopene and vitamin E appear to have the greatest synergistic antioxidant activity...
  4. ncbi Stability and synergistic effect of antioxidative properties of lycopene and other active components
    John Shi
    Guelph Food Research Program, Agriculture and Agri-Food Canada, Ontario, Canada
    Crit Rev Food Sci Nutr 44:559-73. 2004
  5. ncbi Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis)
    Lihu Yao
    South China Botanic Garden, The Chinese Academy of Sciences, Guangzhou ReYiJu 510650, People's Republic of China
    J Agric Food Chem 53:6477-83. 2005
    ..Therefore, further studies under controlled conditions such as in a greenhouse may be required to direct correlate flavonoid profiles of green tea leaves with their yields and also to with conditions such as rainfall and humidity...
  6. ncbi Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues
    Jian Sun
    South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, People s Republic of China
    J Agric Food Chem 55:5864-8. 2007
    ..The results of antioxidant activity showed that 4-O-methylgallic acid had higher reducing power and 2,2-diphenyl-1-picrylhydrazyl- (DPPH-), hydroxyl radical-, and superoxide radical-scavenging activities than (-)-epicatechin...