Shi, John, Ph.D.

• Research Publications
• Other Science Related Publications

Contact Information:

93 Stone Road West
Guelph, Ontario N1G 5C9
Telephone: 226-217-8083
Fax: 519-829-2602
Email: john.shi@agr.gc.ca

Areas of Expertise:

• development of toxic-chemical-free emerging green separation technology and process by supercritical-CO2 fluid process for functional food ingredients production
• development of stabilization technology of bioactive components by nano(micro)-emulsion process
• characterization of antioxidant interactions and synergistic anti-oxidative effects of lycopene and other bioactives, to provide optimum ingredient formulation for lycopene-rich functional foods
• development of methodologies for the measurements of engineering properties of foods, and heat and mass transfer modeling for process design and simulation
• microstructural analyses and physiochemical properties of food materials
• scale-up technology for industrial production of functional foods and ingredients

Current Projects:

• Development of separation/extraction/concentration processes to produce high-value bioactive health-benefit components from agricultural material for functional food development
• Development of supercritical--CO2 fluid extraction process to produce high-value carotenoid-rich functional foods and ingredients from agricultural materials
• Development of emerging "green" processing technology integrated with microtechnology to enhance health benefits of bean-based products

Affiliations:

• Adjunct Professor in the School of Engineering, University of Guelph

Research Publications:

2013:

• He, S.-D., Shi, J., Walid, E., Ma, Y., and Xue, S.J. (2013). "Extraction and purification of a lectin from small black kidney bean (Phaseolus vulgaris) using a reversed micellar system.", Process Biochemistry. doi : 10.1016/j.procbio.2013.02.007
• Khanal, S., Xue, S.J., Khanal, R., Xie, W., Shi, J., Pauls, K.P., and Navabi, A. (2013). "Quantitative Trait Loci Analysis of Folate Content in Dry Beans, Phaseolus vulgaris L.", International Journal of Agronomy, 2013(Article ID 983641). doi : 10.1155/2013/983641
• Lin, S., Wen, L., Yang, B., Jiang, G., Shi, J., Chen, F., and Jiang, Y.M. (2013). "Improved Growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide with Aspergillus awamori.", BioMed Research International, 2013(Article No. 413793). doi : 10.1155/2013/413793
• Xu, R.-R., Zhang, Y., Ye, X.-Q., Xue, S.J., Shi, J., Pan, J.-H., and Chen, Q.-P. (2013). "Inhibition effects and induction of apoptosis of flavonoids on the prostate cancer cell line PC-3 in vitro.", Food Chemistry, 138(1), pp. 48-53. doi : 10.1016/j.foodchem.2012.09.102
• Zheng, X., Liu, C., Shi, J., Xue, S.J., Mu, Y., Lin, Z., and Liu, H. (2013). "Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditions.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 52(1), pp. 39-48. doi : 10.1016/j.lwt.2012.11.021

2012:

• Cui, Y., Zhang, C., Wang, Y., Shi, J., Zhang, L., Ding, Z., Qu, X., and Cui, H. (2012). "Class IIa bacteriocins: Diversity and new developments.", International Journal of Molecular Sciences, 13(12), pp. 16668-16707. doi : 10.3390/ijms131216668
• Liu, T.Y., Ma, Y., Xue, S.J., and Shi, J. (2012). "Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 46(1), pp. 156-163. doi : 10.1016/j.lwt.2011.10.012
• Shi, X.-Q., Wu, H., Shi, J., Xue, S.J., Wang, D., Wang, W.-L., Cheng, A., Gong, Z.-Q., Chen, X.-Y., and Wang, C.-G. (2012). "Effect of modifier on the composition and antioxidant activity of carotenoid extracts from pumpkin (Cucurbita maxima) by supercritical CO₂.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 51(2), pp. 433-440. doi : 10.1016/j.lwt.2012.11.003
• Yu, D., Jiang, L., Li, Z., Shi, J., Xue, S.J., and Kakuda, Y. (2012). "Immobilization of Phospholipase A1 and its Application in Soybean Oil Degumming.", Journal of the American Oil Chemists Society (JAOCS), 89(4), pp. 649-656. doi : 10.1007/s11746-011-1943-4
• Yu, D., Ma, Y., Xue, S.J., Jiang, L., Shi, J. (2012). "Characterization of immobilized phospholipase A 1 on magnetic nanoparticles for oil degumming application.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 50(2), pp. 519-525. doi : 10.1016/j.lwt.2012.08.014

2011:

• Chen, Y., Duan, J., Jiang, Y.M., Shi, J., Peng, L., Xue, S.J., and Kakuda, Y. (2011). "Production, quality, and biological effects of oolong tea (Camellia sinensis).", Food Reviews International, 27(1), pp. 1-15. doi : 10.1080/87559129.2010.518294
• Chen, Y., Jiang, Y.M., Shi, J., Xu, X., Yang, S., and Duan, J. (2011). "Effect of Girdling at Various Positions of ‘Huang Zhi Xiang’ Tea Tree (Camellia sinensis) on the Contents of Catechins and Starch in Fresh Leaf.", Plant Foods for Human Nutrition, 66(2), pp. 169-174. doi : 10.1007/s11130-011-0222-8
• Diop, C.I.K., Li, H.L., Xie, B., and Shi, J. (2011). "Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn (Zea mays) starch.", Starch / Stärke, 63(2), pp. 96-105. doi : 10.1002/star.201000106
• Diop, C.I.K., Li, H.L., Xie, B., and Shi, J. (2011). "Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates.", Food Chemistry, 126(4), pp. 1662-1669. doi : 10.1016/j.foodchem.2010.12.050
• Diop, C.I.K., Li, H.L., Xie, B., and Shi, J. (2011). "Impact of the catalytic activity of iodine on the granule morphology, crystalline structure, thermal properties and water solubility of acetylated corn (Zea mays) starch synthesized under microwave assistance.", Industrial Crops and Products, 33(2), pp. 302-309. doi : 10.1016/j.indcrop.2010.11.018
• Dong, X., Zhao, M.M., Shi, J., Yang, B., Li, J., Luo, D., Jiang, G., and Jiang, Y.M. (2011). "Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins.", Innovative Food Science and Emerging Technologies, 12(4), pp. 478-483. doi : 10.1016/j.ifset.2011.07.002
• Dong, X., Zhao, M.M., Yang, B., Yang, X., Shi, J., and Jiang, Y.M. (2011). "Effect of high-pressure homogenization on the functional property of peanut protein.", Journal of Food Process Engineering, 34(6), pp. 2191-2204. doi : 10.1111/j.1745-4530.2009.00546.x
• Liu, T.Y., Ma, Y., Yu, S.F., Shi, J., and Xue, S.J. (2011). "The effect of ball milling treatment on structure and porosity of maize starch granule.", Innovative Food Science and Emerging Technologies, 12(4), pp. 586–593. doi : 10.1016/j.ifset.2011.06.009
• Wang, B., Wang, L.-J., Li, D., Adhikari, B., and Shi, J. (2011). "Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein.", Carbohydrate Polymers, 86(1), pp. 343-351. doi : 10.1016/j.carbpol.2011.04.059
• Wu, H., Shi, J., Xue, S.J., Kakuda, Y., Wang, D., Jiang, Y.M., Ye, X.Q., Li, Y., and Jayasankar, S. (2011). "Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 44(10), pp. 2032-2039. doi : 10.1016/j.lwt.2011.05.012
• Yang, B., Jiang, Y.M., Shi, J., Chen, F., and Ashraf, M. (2011). "Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit - A review.", Food Research International, 44(7), pp. 1837-1842. doi : 10.1016/j.foodres.2010.10.019
• Yi, Y., Liao, S.T., Zhang, M.W., Shi, J., Zhang, R.F., Deng, Y.Y., and Wei, Z.C. (2011). "Physicochemical characteristics and immunomodulatory activities of three polysaccharide-protein complexes of longan pulp.", Molecules, 16(7), pp. 6148-6164. doi : 10.3390/molecules16076148

2010:

• Chen, Y., Jiang, Y.M., Duan, J., Shi, J., Xue, S.J., and Kakuda, Y. (2010). "Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons.", Food Chemistry, 119(2), pp. 648-652. doi : 10.1016/j.foodchem.2009.07.014
• Deng, Q., Wang, L., Wei, F., Xie, B., Huang, F.-H., Huang, W., Shi, J., Huang, Q., Tian, B., and Xue, S.J. (2010). "Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds.", Food Chemistry, 124(4), pp. 1458-1465. doi : 10.1016/j.foodchem.2010.07.108
• Huang, W., Deng, Q., Xie, B., Shi, J., Huang, F.-H., Tian, B., Huang, Q., and Xue, S.J. (2010). "Purification and characterization of an antioxidant protein from Ginkgo biloba seeds.", Food Research International, 43(1), pp. 86-94. doi : 10.1016/j.foodres.2009.08.015
• Jin, C., Liu, C., Zheng, X., Shi, J., Xue, S.J., Mu, Y., Ding, N., and Zhao, T. (2010). "Effects of frequency, moisture and temperature on dielectric properties of blue honeysuckle berry puree.", International Agricultural Engineering Journal, 19(4), pp. 31-38.
• Liu, C., Zheng, X., Shi, J., Xue, S.J., Lan, Y., and Jia, S. (2010). "Optimising microwave vacuum puffing for blue honeysuckle snacks.", International Journal of Food Science and Technology, 45(3), pp. 506-511. doi : 10.1111/j.1365-2621.2009.02156.x
• Miranda, M., Vega-Gálvez, A., García, P., Di Scala, K., Shi, J., Xue, S.J., and Uribe, E. (2010). "Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process.", Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 88(2-3), pp. 138-144. doi : 10.1016/j.fbp.2009.06.001
• Nayak, B.S., Ramdath, D.D., Marshall, J.R., Isitor, G.N., Eversley, M., Xue, S.J., and Shi, J. (2010). "Wound-healing activity of the skin of the common grape(Vitis vinifera) variant cabernet sauvignon.", Phytotherapy Research, 24(8), pp. 1151-1157. doi : 10.1002/ptr.2999
• Prasad, K.N., Yang, B., Shi, J., Yu, C.Y., Zhao, M.M., Xue, S.J., and Jiang, Y.M. (2010). "Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction.", Journal of Pharmaceutical and Biomedical Analysis, 51(2), pp. 471-477. doi : 10.1016/j.jpba.2009.02.033
• Shi, J., Yi, C., Ye, X.Q., Xue, S.J., Jiang, Y.M., Ma, Y., and Liu, D.H. (2010). "Effects of supercritical CO₂ fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 43(1), pp. 39-44. doi : 10.1016/j.lwt.2009.07.003
• Sun, J., Jiang, Y.M., Shi, J., Wei, X., Xue, S.J., Shi, J.Y., and Yi, C. (2010). "Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit.", Food Chemistry, 119(2), pp. 753-757. doi : 10.1016/j.foodchem.2009.07.025
• Tian, B., Xie, B., Shi, J., Wu, J., Cai, Y., Xu, T., Xue, S.J., and Deng, Q. (2010). "Physicochemical changes of oat seeds during germination.", Food Chemistry, 119(3), pp. 1195-1200. doi : 10.1016/j.foodchem.2009.08.035
• Wang, B., Li, D., Wang, L.-J., Adhikari, B., and Shi, J. (2010). "Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions.", Journal of Food Engineering, 100(3), pp. 417-426. doi : 10.1016/j.jfoodeng.2010.04.026
• Wang, L., Xie, B., Shi, J., Xue, S.J., Deng, Q., Wei, Y., and Tian, B. (2010). "Physicochemical properties and structure of starches from Chinese rice cultivars.", Food Hydrocolloids, 24(2-3), pp. 208-216. doi : 10.1016/j.foodhyd.2009.09.007
• Wu, H., Wang, D., Shi, J., Xue, S.J., and Gao, M. (2010). "Effect of the Complex of Zinc(II) and Cerium(IV) with Chitosan on the Preservation Quality and Degradation of Organophosphorus Pesticides in Chinese Jujube (Zizyphus jujuba Mill. cv. Dongzao).", Journal of Agricultural and Food Chemistry, 58(9), pp. 5757-5762. doi : 10.1021/jf100537k
• Xiao, J., Tian, B., Xie, B., Yang, E., Shi, J., and Sun, Z. (2010). "Supercritical fluid extraction and identification of isoquinoline alkaloids from leaves of Nelumbo nucifera Gaertn.", European Food Research and Technology, 231(3), pp. 407-414. doi : 10.1007/s00217-010-1290-y
• Xue, S.J., Ye, X.Q., Shi, J., Jiang, Y.M., Liu, D.H., Chen, J.C., Shi, A., and Kakuda, Y. (2010). "Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditions.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 44(1), pp. 230-238. doi : 10.1016/j.lwt.2010.05.002
• Ye, X.Q., Chen, J.C., Liu, D.H., Jiang, P., Shi, J., Xue, S.J., Wu, D., Xu, J.G., and Kakuda, Y. (2010). "Identification of bioactive composition and antioxidant activity in young mandarin fruits.", Food Chemistry, 124(4), pp. 1561-1566. doi : 10.1016/j.foodchem.2010.08.013
• Yi, C., Jiang, Y.M., Shi, J., Qu, H.X., Xue, S.J., Duan, X.W., Shi, J.Y., and Prasad, K.N. (2010). "ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process.", Food Chemistry, 118(1), pp. 42-47. doi : 10.1016/j.foodchem.2009.04.074
• Zhang, Y., Gao, B., Zhang, M.W., Shi, J., and Xu, Y. (2010). "Pulsed electric field processing effects on physicochemical properties, flavor compounds and microorganisms of longan juice.", Journal of Food Processing and Preservation, 34(6), pp. 1121-1138. doi : 10.1111/j.1745-4549.2009.00441.x

2009:

• Chang, S., Li, D., Lan, Y., Ozkan, N., Shi, J., Chen, X.D., and Mao, Z.-H. (2009). "Study on creep properties of japonica cooked rice and its relationship with rice chemical compositions and sensory evaluation.", International Journal of Food Engineering, 5:3(Article No. 10). doi : 10.2202/1556-3758.1561
• Chen, J.C., Shi, J., MacNaughton, L., Kakuda, Y., Xue, S.J., Ma, Y., Zhang, M., and Jiang, Y. (2009). "The scavenging capacity of combinations of lycopene, ß-carotene, vitamin e, and vitamin c on the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH*).", Journal of Food Biochemistry, 33(2), pp. 232-245. doi : 10.1111/j.1745-4514.2009.00214.x
• Chen, J.C., Shi, J., Xue, S.J., and Ma, Y. (2009). "Comparison of lycopene stability in water- and oil-based food model systems under thermal and light irradiation treatments.", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 42(3), pp. 740-747. doi : 10.1016/j.lwt.2008.10.002
• Duan, X.W., Su, X., Shi, J., Yi, C., Sun, J., Li, Y., and Jiang, Y.M. (2009). "Effect of low and high oxygen-controlled atmospheres on enzymatic browning of litchi fruit.", Journal of Food Biochemistry, 33(4), pp. 572-586. doi : 10.1111/j.1745-4514.2009.00238.x
• Guo, L., Ma, Y., Shi, J., and Xue, S.J. (2009). "The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.).", Food Chemistry, 117(1), pp. 143-151. doi : 10.1016/j.foodchem.2009.03.088
• Jia, H.-Y., Li, D., Lan, Y., Bhandari, B., Shi, J., Chen, X.D., and Mao, Z.-H. (2009). "Thermomechanical property of rice kernels studied by DMA.", International Journal of Food Engineering, 5:2(Article No. 2). doi : 10.2202/1556-3758.1563
• Koide, S., Takeda, J.-I., Shi, J., Shono, H., and Atungulu, G.G. (2009). "Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage.", Food Control, 20(3), pp. 294-297. doi : 10.1016/j.foodcont.2008.05.019
• Li, B.-Z., Wang, L.-J., Li, D.S., Chiu, Y.L., Zhang, Z.J., Shi, J., Chen, X.D., and Mao, Z.-H. (2009). "Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate.", Journal of Food Engineering, 92(3), pp. 255-260. doi : 10.1016/j.jfoodeng.2008.10.008
• Prasad, K.N., Hao, J., Shi, J., Liu, T., Li, J., Wei, X., Qiu, S., Xue, S.J., and Jiang, Y.M. (2009). "Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp.", Innovative Food Science and Emerging Technologies, 10(4), pp. 413-419. doi : 10.1016/j.ifset.2009.04.003
• Ruenroengklin, N., Sun, J., Shi, J., Xue, S.J., and Jiang, Y.M. (2009). "Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol oxidase.", Food Chemistry, 115(4), pp. 1253-1256. doi : 10.1016/j.foodchem.2009.01.040
• Shi, J., Khatri, M., Xue, S.J., Mittal, G.S., Ma, Y., and Li, D. (2009). "Solubility of lycopene in supercritical CO₂ fluid as affected by temperature and pressure.", Separation and Purification Technology, 66(2), pp. 322-328. doi : 10.1016/j.seppur.2008.12.012
• Shi, J., Xue, S.J., Ma, Y., Li, D., Kakuda, Y., and Lan, Y. (2009). "Kinetic study of saponins B stability in navy beans under different processing conditions.", Journal of Food Engineering, 93(1), pp. 59-65. doi : 10.1016/j.jfoodeng.2008.12.035
• Shi, J., Yi, C., Xue, S.J., Jiang, Y., Ma, Y., and Li, D. (2009). "Effects of modifiers on the profile of lycopene extracted from tomato skins by supercritical CO₂.", Journal of Food Engineering, 93(4), pp. 431-436. doi : 10.1016/j.jfoodeng.2009.02.008
• Wang, B., Wang, L.-J., Li, D., Bhandari, B., Wu, W.-F., Shi, J., Chen, X.D., and Mao, Z.-H. (2009). "Effects of protein concentration and oil-phase volume fraction on the stability and rheology of soybean oil-in-water emulsions stabilized by flaxseed mucilage protein concentrate.", Journal of Food Engineering, 91(3), pp. 392-401. doi : 10.1016/j.jfoodeng.2008.09.032
• Xu, G.H., Liu, D.H., Chen, J.C., Ye, X.Q., and Shi, J. (2009). "Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties.", Journal of Food Biochemistry, 33(4), pp. 453-469. doi : 10.1111/j.1745-4514.2009.00230.x
• Yi, C., Jiang, Y., Shi, J., Qu, H.X., Duan, X.W., Yang, B., Prasad, K.N., and Liu, T. (2009). "Effect of adenosine triphosphate on changes of fatty acids in harvested litchi fruit infected by Peronophythora litchii.", Postharvest Biology and Technology, 54(3), pp. 159-164. doi : 10.1016/j.postharvbio.2009.06.008
• Yi, C., Shi, J., Kramer, J.K.G., Xue, S.J., Jiang, Y.M., Zhang, M.W., Ma, Y., and Pohorly, J. (2009). "Fatty acid composition and phenolic antioxidants of winemaking pomace powder.", Food Chemistry, 114(2), pp. 570-576. doi : 10.1016/j.foodchem.2008.09.103
• Yi, C., Shi, J., Xue, S.J., Jiang, Y.M., and Li, D. (2009). "Effects of supercritical fluid extraction parameters on lycopene yield and antioxidant activity.", Food Chemistry, 113(4), pp. 1088-1094. doi : 10.1016/j.foodchem.2008.08.083
• Zhang, J., Shi, J., Ilic, S., Xue, S.J., and Kakuda, Y. (2009). "Biological Properties and Characterization of Lectin from Red Kidney Bean (Phaseolus Vulgaris).", Food Reviews International, 25(1), pp. 12-27. doi : 10.1080/87559120802458115
• Zhang, Y., Gao, B., Zhang, M.W., Shi, J., and Xu, Y. (2009). "Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile components of longan (Dimocarpus longan Lour.).", European Food Research and Technology, 229(3), pp. 457-465. doi : 10.1007/s00217-009-1076-2
• Zheng, X., Wang, Xin, Lan, Y., Shi, J., Xue, S.J., and Liu, Chen (2009). "Application of response surface methodology to optimize microwave-assisted extraction of silymarin from milk thistle seeds.", Separation and Purification Technology, 70(1), pp. 34-40. doi : 10.1016/j.seppur.2009.08.008
• Zhou, Y.-G., Wang, L.-J., Li, D., Yana, P.-Y., Li, Y.B., Shi, J., Chen, X.D., and Mao, Z.-H. (2009). "Effect of sucrose on dynamic mechanical characteristics of maize and potato starch films.", Carbohydrate Polymers, 76(2), pp. 239-243. doi : 10.1016/j.carbpol.2008.10.016

Other Science Related Publications:

2012:

• Shi, J., Xue, S.J., Ma, Y., Jiang, Y.M., Ye, X.Q., and Yu, D. (2012). "Green separation technologies in food processing: supercritical-CO₂ fluid and subcritical water extraction.", in Boye, J.I. and Arcand, Y. (eds.) - Green Technologies in Food Production and Processing (Food Engineering Series), Springer, Chapter 11, pp. 273-294.
• Shi, J., Xue, S.J., Ye, X.-Q., Ma, Y., and Jiang, Y.M. (2012). "Separation technology in food processing.", in Simpson, B.K. (ed.) - Food Biochemistry and Food Processing. 2nd Edition, Wiley - Blackwell, Chapter 40, pp. 764-786.

2010:

• Shi, J. and Xue, S.J. (2010). "Effects of supercritical-CO₂ fluid extraction parameters on lycopene yield and antioxidant activity.", 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010, # 09-4. (Abstract)