World's Best Scientists 2026 revealed!
Award Badge
Chemistry
Canada
2025

D-Index & Metrics

Chemistry

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

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
Donghong Liu
Donghong Liu Zhejiang University
Bao Yang
Bao Yang Chinese Academy of Sciences
Jian Sun
Jian Sun Chinese Academy of Sciences
Jiaoyan Ren
Jiaoyan Ren South China University of Technology
Xiao Dong Chen
Xiao Dong Chen Soochow University
Xuewu Duan
Xuewu Duan Chinese Academy of Sciences

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Studying chemistry in the USA opens doors to a variety of related fields, many of which offer versatile online degree options. For those interested in healthcare and pharmaceuticals, understanding how do you become a pharmacist can guide students toward a rewarding career in medication management and patient care. These programs often combine chemistry knowledge with clinical practice.

Another pathway involves forensic science, where chemistry plays a crucial role. Exploring online forensic science courses allows students to develop skills in crime scene analysis, toxicology, and evidence processing. These programs prepare graduates for various investigative roles.

For those intrigued by the medical and investigative side of chemistry, learning about how to become a medical examiner assistant can be particularly valuable. This career blends anatomy and chemistry with legal investigations, often requiring specialized education and hands-on training.

Finally, a focus on psychology and law enforcement can be pursued through an online master's degree in forensic psychology. This interdisciplinary approach combines chemistry, human behavior, and legal systems to support criminal justice processes.

Best Scientists Citing John Shi

Trending Scientists