John Shi

Juice components and antioxidant capacity of citrus varieties cultivated in China

Guihua Xu, Donghong Liu, Jianchu Chen et al. · Food Chemistry · 2007 · 372 citations

Food Chemistry, Food Bioactive Compound, Citrus Varieties +6

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 et al. · Food Chemistry · 2007 · 347 citations

Electrospray Ionization-mass Spectrometry, Polyphenolics, Biochemistry +8

Lycopene degradation and isomerization in tomato dehydration

John Shi, Marc Le Maguer, Yukio Kakuda et al. · Food Research International · 1999 · 312 citations

Tomato Dehydration, Engineering, Environmental Engineering +3

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 et al. · LWT · 2007 · 284 citations

Food Chemistry, Nutrition, Carotenoid +10

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

John Shi, Haseeb Nawaz, Joseph Pohorly et al. · Food Reviews International · 2005 · 277 citations

Nutraceutical Ingredient, Food Analysis, Polyphenolics +18