John Shi - Search Results

Year	Number of Results
2003	1
2004	3
2005	1
2007	4
2008	3
2009	1
2010	4
2011	5
2012	2
2013	2
2014	2
2015	2
2016	7
2017	7
2018	19
2019	9
2020	7
2021	2
2022	1
2023	1
2024	0

1

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

Shi J, Arunasalam K, Yeung D, Kakuda Y, Mittal G, Jiang Y. Shi J, et al. J Med Food. 2004 Spring;7(1):67-78. doi: 10.1089/109662004322984734. J Med Food. 2004. PMID: 15117556 Review.

2

The microstructure of starchy food modulates its digestibility.

Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. Tian J, et al. Among authors: shi j. Crit Rev Food Sci Nutr. 2019;59(19):3117-3128. doi: 10.1080/10408398.2018.1484341. Epub 2018 Dec 3. Crit Rev Food Sci Nutr. 2019. PMID: 29870271 Review.

3

Class IIa bacteriocins: diversity and new developments.

Cui Y, Zhang C, Wang Y, Shi J, Zhang L, Ding Z, Qu X, Cui H. Cui Y, et al. Among authors: shi j. Int J Mol Sci. 2012 Dec 6;13(12):16668-707. doi: 10.3390/ijms131216668. Int J Mol Sci. 2012. PMID: 23222636 Free PMC article. Review.

4

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application.

Mu H, Xue S, Sun Q, Shi J, Zhang D, Wang D, Wei J. Mu H, et al. Among authors: shi j. Foods. 2023 May 22;12(10):2087. doi: 10.3390/foods12102087. Foods. 2023. PMID: 37238905 Free PMC article. Review.

5

Polyphenolics in grape seeds-biochemistry and functionality.

Shi J, Yu J, Pohorly JE, Kakuda Y. Shi J, et al. J Med Food. 2003 Winter;6(4):291-9. doi: 10.1089/109662003772519831. J Med Food. 2003. PMID: 14977436 Review.

6

Morphological Characteristics, Nutrients, and Bioactive Compounds of Zizania latifolia, and Health Benefits of Its Seeds.

Yan N, Du Y, Liu X, Chu C, Shi J, Zhang H, Liu Y, Zhang Z. Yan N, et al. Among authors: shi j. Molecules. 2018 Jun 28;23(7):1561. doi: 10.3390/molecules23071561. Molecules. 2018. PMID: 29958396 Free PMC article. Review.

7

Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects.

Yu X, Chu M, Chu C, Du Y, Shi J, Liu X, Liu Y, Zhang H, Zhang Z, Yan N. Yu X, et al. Among authors: shi j. Food Chem. 2020 Nov 30;331:127293. doi: 10.1016/j.foodchem.2020.127293. Epub 2020 Jun 11. Food Chem. 2020. PMID: 32554311 Review.

8

Stability and synergistic effect of antioxidative properties of lycopene and other active components.

Shi J, Qu Q, Kakùda Y, Yeung D, Jiang Y. Shi J, et al. Crit Rev Food Sci Nutr. 2004;44(7-8):559-73. doi: 10.1080/15417060490908962. Crit Rev Food Sci Nutr. 2004. PMID: 15969328 Review. No abstract available.

9

Improving the taste of autumn green tea with tannase.

Cao QQ, Zou C, Zhang YH, Du QZ, Yin JF, Shi J, Xue S, Xu YQ. Cao QQ, et al. Among authors: shi j. Food Chem. 2019 Mar 30;277:432-437. doi: 10.1016/j.foodchem.2018.10.146. Epub 2018 Nov 2. Food Chem. 2019. PMID: 30502167

10

Metabolomics and proteomics reveal the molecular basis of colour formation in the pericarp of Chinese wild rice (Zizania latifolia).

Yu X, Qi Q, Li Y, Li N, Xie Y, Ding A, Shi J, Du Y, Liu X, Zhang Z, Yan N. Yu X, et al. Among authors: shi j. Food Res Int. 2022 Dec;162(Pt B):112082. doi: 10.1016/j.foodres.2022.112082. Epub 2022 Oct 28. Food Res Int. 2022. PMID: 36461331

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