J
John Shi
Researcher at Agriculture and Agri-Food Canada
Publications - 212
Citations - 14805
John Shi is an academic researcher from Agriculture and Agri-Food Canada. The author has contributed to research in topics: Lycopene & Extraction (chemistry). The author has an hindex of 56, co-authored 205 publications receiving 12283 citations. Previous affiliations of John Shi include Harbin Institute of Technology.
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Flavonoids in Food and Their Health Benefits
Lihu Yao,Yueming Jiang,John Shi,Francisco A. Tomás-Barberán,Nivedita Datta,Riantong Singanusong,Chen Ss +6 more
TL;DR: The current advances in flavonoids in food is reviewed, with emphasis on health aspects on the basis of the published literature, which may provide some guidance for researchers in further investigations and for industries in developing practical health agents.
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Lycopene in tomatoes: chemical and physical properties affected by food processing
John Shi,M Le Maguer +1 more
TL;DR: Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods, and further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lyCopene in human diet.
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Polyphenolics in grape seeds-biochemistry and functionality.
TL;DR: Grape seed extract is known as a powerful antioxidant that protects the body from premature aging, disease, and decay and is beneficial in many areas of health because of its antioxidant effect to bond with collagen, promoting youthful skin, cell health, elasticity, and flexibility.
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Saponins from edible legumes: chemistry, processing, and health benefits.
TL;DR: 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.
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Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry
Jiaoyan Ren,Mouming Zhao,John Shi,Jinshui Wang,Yueming Jiang,Chun Cui,Yukio Kakuda,Sophia Jun Xue +7 more
TL;DR: It was found that basic peptides had greater capacity to scavenge hydroxyl radical than acidic or neutral peptides and that hydrophobic peptides contributed more to the antioxidant activities of hydrolysates than the hydrophilic peptides.