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Chemistry
Canada
2025

D-Index & Metrics

Chemistry

D-Index
85
Citations
23439
World Ranking
2707
National Ranking
58

John Shi publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where John Shi sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 228 publications — 42nd percentile

42% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

John Shi D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where John Shi sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 85 D-Index — 85th percentile

85% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2025 - Research.com Chemistry in Canada Leader Award
  • 2022 - Research.com Chemistry in Canada Leader Award

Overview

John Shi is affiliated with Agriculture and Agriculture-Food Canada in Canada. Their research primarily focuses on agricultural and biological sciences, biochemistry, genetics and molecular biology, and medicine. The main fields of study include food science, molecular biology, plant science, biochemistry, and biotechnology.

John Shi has a publication record emphasizing the following topics:

  • Food Chemistry and Fat Analysis
  • Phytochemicals and Antioxidant Activities
  • GABA and Rice Research
  • Plant Gene Expression Analysis
  • Proteins in Food Systems
  • Food composition and properties
  • Phase Equilibria and Thermodynamics

The scientist's recent papers cover a range of subjects within food chemistry and plant-related studies. These include:

  • "Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development" (2022) published in Food Reviews International
  • "Dynamics of antioxidant activities, metabolites, phenolic acids, flavonoids, and phenolic biosynthetic genes in germinating Chinese wild rice (Zizania latifolia)" (2020) published in Food Chemistry
  • "Effect of baking on the flavor stability of green tea beverages" (2020) published in Food Chemistry
  • "Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia)" (2020) published in Food Chemistry
  • "Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects" (2020) published in Food Chemistry

Shi has frequently published in the following venues:

  • Food Chemistry
  • LWT
  • Food Reviews International
  • Plants
  • Foods

Collaborations are an important aspect of Shi's research. Frequent coauthors include:

  • Sophia Jun Xue
  • Ning Yan
  • Yongmei Du
  • Xiuting Yu
  • Zhongfeng Zhang

Best Publications

  • Flavonoids in Food and Their Health Benefits

    Yao Lh;Jiang Ym;Shi J;Tomás-Barberán Fa

  • Lycopene in tomatoes: chemical and physical properties affected by food processing

    J Shi;M Le Maguer

  • Polyphenolics in grape seeds-biochemistry and functionality.

    John Shi;Jianmel Yu;Joseph E. Pohorly;Yukio Kakuda

  • Saponins from edible legumes: chemistry, processing, and health benefits.

    John Shi;Konesh Arunasalam;David Yeung;Yukio Kakuda

  • Juice components and antioxidant capacity of citrus varieties cultivated in China

    Guihua Xu;Donghong Liu;Jianchu Chen;Xingqian Ye

  • 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

  • Lycopene degradation and isomerization in tomato dehydration

    John Shi;Marc Le Maguer;Yukio Kakuda;Albert Liptay

  • The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

    Donghong Liu;John Shi;Alejandra Colina Ibarra;Yukio Kakuda

  • Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp

    Bao Yang;Mouming Zhao;John Shi;Ning Yang

  • Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology

    John Shi;Haseeb Nawaz;Joseph Pohorly;Gauri Mittal

  • Extraction of polyphenols from grape seeds and concentration by ultrafiltration

    Haseeb Nawaz;John Shi;Gauri S. Mittal;Yukio Kakuda

  • Stability of Lycopene During Food Processing and Storage

    S. Xianquan;J. Shi;Y. Kakuda;J. Yueming

  • Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

    Unknown

  • Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

    Xuewu Duan;Yueming Jiang;Xinguo Su;Zhaoqi Zhang

  • Physicochemical properties and structure of starches from Chinese rice cultivars

    Lan Wang;Bijun Xie;John Shi;Sophia Xue

  • Physicochemical changes of oat seeds during germination

    Binqiang Tian;Bijun Xie;John Shi;Jia Wu;Jia Wu

  • The effect of ball milling treatment on structure and porosity of maize starch granule

    Tian Yi Liu;Ying Ma;Shi Feng Yu;John Shi

  • Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

    Qianchun Deng;Lan Wang;Fang Wei;Bijun Xie

  • Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit ! A review

    Bao Yang;Yueming Jiang;John Shi;Feng Chen

  • Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage.

    Shoji Koide;Jun-ichi Takeda;John Shi;Hiroshi Shono

  • Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates.

    Cherif Ibrahima Khalil Diop;Hai Long Li;Bi Jun Xie;John Shi

Frequent Co-Authors

Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Yukio Kakuda
Yukio Kakuda University of Guelph
Xingqian Ye
Xingqian Ye Zhejiang University
Hetong Lin
Hetong Lin Fujian Agriculture and Forestry University
Yihui Chen
Yihui Chen Nanjing Forestry University
Donghong Liu
Donghong Liu Zhejiang University
Bao Yang
Bao Yang Chinese Academy of Sciences
Jian Sun
Jian Sun Chinese Academy of Sciences
Xiao Dong Chen
Xiao Dong Chen Soochow University
Xuewu Duan
Xuewu Duan Chinese Academy of Sciences

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