What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Food science
John Shi mostly deals with Food science, Biochemistry, Antioxidant, Chromatography and Extraction.
His studies deal with areas such as DPPH and Aerobic bacteria as well as Food science.
His DPPH research incorporates elements of Gallic acid and Browning.
The concepts of his Biochemistry study are interwoven with issues in Fourier transform infrared spectroscopy and Legume.
Antioxidant is closely attributed to Phenols in his work.
His study in Chromatography is interdisciplinary in nature, drawing from both Emulsion and Solubility.
His most cited work include:
- Flavonoids in Food and Their Health Benefits (956 citations)
- Lycopene in tomatoes: chemical and physical properties affected by food processing (754 citations)
- Polyphenolics in grape seeds-biochemistry and functionality. (531 citations)
What are the main themes of his work throughout his whole career to date?
Food science, Biochemistry, Chromatography, Antioxidant and Extraction are his primary areas of study.
His Food science study combines topics in areas such as DPPH, Legume, Botany and Polyphenol.
The study incorporates disciplines such as Gallic acid and Anthocyanin in addition to Polyphenol.
His research integrates issues of Ionic strength and Phaseolus in his study of Chromatography.
His Extraction study incorporates themes from Yield, Analytical chemistry and Supercritical fluid.
John Shi has researched Browning in several fields, including Catechol oxidase, Polyphenol oxidase and Postharvest.
He most often published in these fields:
- Food science (36.36%)
- Biochemistry (26.79%)
- Chromatography (27.27%)
What were the highlights of his more recent work (between 2016-2021)?
- Food science (36.36%)
- Biochemistry (26.79%)
- Antioxidant (17.22%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Biochemistry, Antioxidant, Browning and Extraction.
His Food science research integrates issues from DPPH and Polyphenol.
He interconnects Zizania latifolia and Ferulic acid in the investigation of issues within Antioxidant.
His Browning research is multidisciplinary, incorporating perspectives in Pulp and Titratable acid.
His Extraction study is concerned with Chromatography in general.
John Shi has included themes like Water in oil, Small intestine, In vitro digestion and Controlled release in his Chromatography study.
Between 2016 and 2021, his most popular works were:
- Challenges in the microbiological food safety of fresh produce: Limitations of post-harvest washing and the need for alternative interventions (54 citations)
- Application of propyl gallate alleviates pericarp browning in harvested longan fruit by modulating metabolisms of respiration and energy. (51 citations)
- Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit (48 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
John Shi mainly investigates Food science, Biochemistry, Browning, Energy charge and Postharvest.
Many of his research projects under Food science are closely connected to Quality development with Quality development, tying the diverse disciplines of science together.
John Shi combines topics linked to Lasiodiplodia theobromae with his work on Biochemistry.
His Browning research includes elements of Pulp and Titratable acid.
His research investigates the connection between Titratable acid and topics such as Chitinase that intersect with issues in Botany.
His work carried out in the field of DPPH brings together such families of science as Glutathione, APX, Reactive oxygen species and Malvidin, Polyphenol.
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