SHI RUI

Contact Details 

Email: srhhf2013@163.com

Position

Associate professor

Education Background

1993-1997 Ph. D., Department of Food Science and Engineering, Jiangnan  University (Wuxi University of Light Industry)

1989-1992 M. S., Department of Food Science and Engineering, Tianjin  University of  Science and Technology (Tianjin Institute of Light Industry)

1982-1986 B.S., Biology Department, Anhui University

Research Field/Interests

(1) Food biotechnology:

Enzyme technology was used to develop nutritional food of forest products and its by-products in order to improve the utilization rate of resources.

(2) Food nutrition and safety:

The influence of food processing on nutritional value and the detection technology of harmful factors in food.

Dietary nutrition and health.

Publications

1. Shi Rui.Food Nutriology[M], Beijing: Chemical Industry Press,2012.

2. Mengwei Wang, Yang Li, Jie Yang, Rui Shi, Qingjie Sun*. Effects of food-grade inorganic nanoparticles on the probiotic properties of Lactobacillus plantarum and Lactobacillus fermentum[J]. LWT-Food Science and Technology,2021,139:110540.

3. Jie Yang, Man Li, Rui Shi, Qingjie Sun*. High-Strength Physically Multi-Cross-Linked Chitosan Hydrogels and Aerogels for Removing Heavy-Metal Ions[J]. Journal of Agricultural and Food Chemistry,2019, 67：13648-13657.

4. Ying Zhang, Jie Kong, Yunfei Xie, He Qian, Rui Shi, Weirong Yao. Quorum-sensing inhibition by hexanal in biofilms formed by Erwinia carotovora and Pseudomonas fluorescens[J]. LWT-Food Science and Technology, 2019,109: 145-152.

5. Ying Zhang, Yunfei Xie, Yahui Guo, Hang Yu, Rui Shi, Weirong Yao*. Anti-quorum sensing of Galla chinensis and Coptis chinensis on bacteria[J]. LWT-Food Science and Technology,2019, 101: 806-811.

Courses to Teach

Food Nutrition; Food Safetiology; Experiment of Food Nutrition; Experiment of Food Safetiology.