JING PU Professor Department of Food Science & Engineering Research Interests： 1) Natural Pigment Chemistry and Nutrition 2) Food Quality Control Phone：(86) 21-34207074 Email：pjcolumbus@gmail.com Address：800 Dongchuan Road, Shanghai Jiao Tong University, Shanghai 200240

 

 

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Journal Publications (2005-present)

[1]. Jing, P.; Ruan, S.Y.; Dong, Y.; Yue, J; Kan, J.Q.; Yu, L.L. 2011. Optimization Of Purification Conditions Of Radish (Raphanus Sativus L.) Anthocyanin-Rich Extracts Using Chitosan. LWT - Food Science and Technology, 44(10): 2097-2103

[2]. Xie, Z-H; Zhao, Y; Chen, P; Jing, P; Yue, J; Yu, L.L. Chromatographic Fingerprint Analysis and Rutin and Quercetin Compositions in the Leaf and Whole-Plant Samples of Di- and Tetraploid Gynostemma pentaphyllum. J Agric Food Chem. 2011, 59(7), 3042-3049.

[3]. Liu, W.; Xu, J.; Jing, P.; Yao, W.; Gao, X.; Yu, L. 2010. Preparation of a hydroxypropyl Ganoderma lucidum polysaccharide and its physicochemical properties. Food Chem. 122(4): 965-971

[4]. Jing, P; Bomser, JA; Magnuson, BA; Giusti, MM. 2008. Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth. J Agric Food Chem. 56(20): 9391–9398.

[5]. Jing, P; Giusti, MM. 2007. Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract J Food Sci. 72(7): C363-C368

[6]. Jing, P; Noriega, V; Schwartz, SJ; Giusti, MM. 2007.Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins. J Agric Food Chem. 55 (21): 8625-8629

[7]. Jing, P; Giusti, MM. 2005. Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk. J Agric Food Chem 53:8775-8781

 

 

 

Conference Meeting Abstracts

[1]. Jing, P. Effects of myrosinase inactivation on glucosinolates and anthocyanins from red radish (Raphanus sativus L.) root. Abstracts of Papers, 241st ACS National Meeting & Exposition, Anaheim, CA, United States, 2011, March 27-31, AGFD-200.

[2]. Jing, P. ‘Green’ purification of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan. Abstracts of Papers, 241st ACS National Meeting & Exposition, Anaheim, CA, United States, 2011, March 27-31, AGFD-116.

[3]. Willig, J. A; Jing, P., Bomser, J.A. ; Giusti, M.M. The effect of acylation on the antiproliferative effects of anthocyanin pigments using a human colon cancer cell line. Ann. Mtg., IFT,2009, June 7: 066-03

[4]. Jing, P; Bomser, JA; Magnuson, BA; Giusti, MM. Structure-function relationship between anthocyanins and their chemoprotective properties. In Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. Carle, Schieber and Stintzing (Eds). The 4th International Congress on Pigments in Food, Stuttgart-Hohenheim, Germany, October, 2006, 134-136.

[5]. Jing, P., Bomser, J., Schwartz, S., Giusti, M.M. Intrinsic and extrinsic factors affecting anthocyanin chemoprotection. Ann. Mtg., IFT, Chicago, IL, 2007, July 28-August 1, Abstract 009-06

[6]. Jing, P., Bomser, J., Schwartz, S., Giusti, M.M. Chemical structure and biological activity of anthocyanins from different edible sources. Ann. Mtg., IFT, Orlando, FL, 2006, June 24-29, Abstract 054F-12

 

 

 

Book Chapter Publications

[1]. Jing, P.;Giusti, MM. Contribution of berry anthocyanins to their chemopreventive properties, in “Berries and cancer prevention”, Stoner, Gary D; Navindra Seeram (Ed.). Springer Publisher. 2011，DOI: 10.1007/978-1-4419-7554-6_1

[2] Giusti, MM; Jing, P. Natural Pigments of Berry Fruits: Functionality and Application, in “Berry fruit: Value-added products for health promotion”, Yanyun Zhao (Ed.). Florida: CRC Press. 2007.

[3]. Giusti, MM; Jing, P. Analysis of Anthocyanins, in “Food Colorants: Chemical and Functional Properties”, Carmen Socaciu (Ed.) Florida: CRC Press. 2007