Name: SUN Jian
Gender: Male
Degree: PhD
Title: Professor
Organization: Guangxi Academy of Agricultural Sciences
Education Experience:
MSc (Food Science) Xinjiang Normal University 2001
PhD (Botany) South China Botanical Garden, Chinese Academy of Sciences 2004
Joint PhD (Food Science) Guelph Food Research Center, Agriculture and Agri-Food Canada 2007
Post-Doc (Food Science) South China University of Technology 2011
Work Experience:
1. Dean of the Research Section, Horticultural Research Institute, Guangxi Academy of Agricultural Sciences (GAAS)
(June 2008 – Oct 2009)
2. Vice-director, director, Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences
(Oct 2009 – present)
Rewards:
1. Excellent Award of President of the Chinese Academy of Sciences, Beijing, 2008
1. Scholarship from China Scholarship Council (CSC), Beijing, 2006
2. Excellent Award (the second grade) for Natural Science Research Paper of Guangxi, Nanning, 2012
3. Scientific and Technological Progress Prize (the first grade) from Guangxi Academy of Agricultural Sciences
Agro-food Science & Technology
Research Area:
Development and application of food additives
Processing and storage of agricultural products
STARCH
Sugar esters preparation and application of products
Food quality testing and evaluation.
Publication:
Essay：
（1） Sun J, Jiang Y, Wei X, Shi J, You Y, Liu H, Kakuda Y and Zhao M. Identification of (-)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp. Food Research International, 2006, 39: 864–870. (SCI，影响因子2.414)
（2） Sun J, Shi J, Jiang Y, Xue SJ and Wei X. Identification of two polyphenolic compounds with antioxidant activities in longan pericarp tissues. Journal of Agricultural and Food Chemistry, 2007, 55: 5864–5868. (SCI，影响因子2.469)
（3） Sun J, Jiang Y, Wei X, Zhao M, Shi J, You Y and Yi C. Identification of procyanidin A2 as polyphenol oxidase substrate in pericarp tissues of litchi fruit. Journal of Food Biochemistry, 2007, 31: 300–313. (SCI，影响因子0.779)
（4） Sun J, Shi J, Zhao M, Xue S J, Ren J and Jiang Y. A comparative analysis of property of lychee polyphenoloxidase using endogenous and exogenous substrates. Food Chemistry, 2008, 108: 818–823. (SCI，影响因子3.146)
（5） Sun J, Xiang X, Yu C, Shi J, Peng H, Yang B, Yang S, Yang E and Jiang Y. Variations in contents of browning substrates and activities of some related enzymes during litchi fruit development. Scientia Horticulturae, 2009, 120: 555–559. (SCI，影响因子0.859)
（6） Sun J, Elena G G, Peng H X, Guo Q, Yang B and Zhu E J. Variations in contents of monomeric phenolics during the processing of grape seed and skin flours. Animal Production Science, 2009, 49: 170–175. (SCI，影响因子0.917)
（7） Sun J, Yao J, Huang S, Long X, Wang J and García- García E. Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccines (Lem.) A. C. Smith. Food Chemistry, 2009, 117: 276–281. (SCI，影响因子3.458)
（8） Sun J, You Y, García-García E, Long X and Wang J. Biochemical properties and potential endogenous substrates of polyphenoloxidase from chufa (Eleocharis tuberosa) corms. Food Chemistry, 2010, 118: 799–803. (SCI，影响因子3.458)
（9） Sun J, Jiang Y, Shi J, Wei X, Xue S J and Shi J. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit. Food Chemistry, 2010, 119: 753–757. (SCI，影响因子3.146)
（10）Sun J, Su W, Peng H, Zhu J, Xu L and Bruñá N. Two endogenous substrates for polyphenoloxidase in pericarp tissues of postharvest rambutan fruit. Journal of Food Science, 2010, 75: C473–C477.（SCI，影响因子1.733）
（11）Sun J, Zhang E, Xu L, Li Z, Wang Z and Li C. Comparison on characterization of longan (Dimocarpus longan Lour.) polyphenoloxidase using endogenous and exogenous substrates. Journal of Agricultural and Food Chemistry, 2010, 58: 10195–10201.（SCI，影响因子2.816）
（12）Sun J, Peng H, Su W, Yao J, Long X and Wang J. Anthocyanins extracted from rambutan pericarp tissues as the potential natural antioxidants. Journal of Food Biochemistry, 2011, 35: 1461–1467.（SCI，影响因子0.815）
（13）Sun J, Peng H, Zhang E, Huang M, Xu L and Wang J. Comparison of enzymes and flavonolids related to postharvest browning in three litchi (Litchi chinensis Sonn.) cultivars. Journal of Food Biochemistry, 2011, 35: 1603–1611.（SCI，影响因子0.815）
（14）Jian Sun, Xiangrong You, Li Li, Hongxiang Peng, Weiqiang Su, Changbao Li, Quanguang He and Fen Liao. Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit. Postharvest Biology and Technology, 2011, 62: 288–294. (SCI，IF 2.411)
（15）Jian Sun, Li Li, Xiangrong You, Changbao Li, Ezhen Zhang, Zhichun Li, Ganlin Chen and Hongxiang Peng. Phenolics and polysaccharides in major tropical fruits: chemical compositions, analytical methods and bioactivities. Analytical Methods, 2011, 3: 2212–2220.（SCIE，IF 1.45）
（16）Jian Sun, Changbao Li, K. Nagendra Prasad, Xiangrong You, Li Li, Fen Liao, Hongxiang Peng, Xuemei He, Zhichun Li, Yayuan Zhang. Membrane deterioration, enzymatic browning and oxidative stress in fresh fruit of three litchi cultivars during six-day storage. Scientia Horticulturae, 2012, 148: 97–103. (SCI，影响因子1.396)
（17）Jian Sun, Yueming Jiang, Amin Ismail, Zhichun Li, K. Nagendra Prasad, Xuewu Duan, Bao Yang and Liangxiong Xu. An exotic fruit with high nutritional value: Kadsura coccinea fruit. International Food Research Journal, 2011, 18: 639–645.
（18）Shi J, Sun J, Wei X, Shi J, Cheng G, Zhao M, Wang J, Yang B and Jiang Y. Identification of (–)-epicatechin as the direct substrate for polyphenol oxidase from longan fruit pericarp. LWT–Food Science and Technology, 2008, 41: 1742–1747. (SCI，影响因子2.114)
（19）Ruenroengklin N, Sun J, Shi J, Xue S J and Jiang Y. Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by poly phenol oxidase. Food Chemistry, 2009, 115: 1253–1256. (SCI，影响因子3.146)
（20）Yu C, Sun J, Xiang X, Yang B and Jiang Y. Variations in contents of (−)-epicatechin and activities of phenylalanine ammonialyase and polyphenol oxidase of longan fruit during development. Scientia Horticulturae, 2010, 125: 230–232. (SCI，影响因子1.045)
（21）Shaoyü Yang, Jian Sun, Linyan Feng, En Yang, Yulong Chen, Xinhong Dong, Xinguo Su and Yueming Jiang. Lipofuscin-like substance involved in pericarp browning of postharvest litchi fruit during storage. The Open Food Science Journal, 2011, 5: 47–50.
（22）Chun Y, Jiang YM, Sun J, Luo YB, Jiang WB and Machish A. Effects of short-term N2 treatment on ripening of banana fruit. Journal of Horticultural Science & Biotechnology, 2006, 81: 1025–1028. (SCI，影响因子0.839)
（23）Cheng G, Duan X, Jiang Y, Sun J, Yang S, Yang B, He S, Liang H and Luo Y. Modification of hemicellulose polysaccharides during ripening of postharvest banana fruit. Food Chemistry, 2009, 115: 43–47. (SCI，影响因子3.146)
（24）Nagendra Prasad K, Yang B, Zhao M, Sun J, Wei X and Jiang Y. Effects of high pressure or ultrasonic treatment on extraction yield and antioxidant activity of pericarp tissues of longan fruit. Journal of Food Biochemistry, 2010, 34: 838–855.（SCI，影响因子0.625）
（25）Yang B, Jiang Y, Wang R, Zhao M and Sun J. Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp. Food Chemistry, 2009, 112: 428–431. (SCI，影响因子3.146)
（26）Duan X, Su X, Shi J, Yi C, Sun J, Li Y and Jiang Y. Effect of low and high oxygen-controlled atmospheres on enzymatic browning of litchi fruit. Journal of Food Biochemistry, 2009, 33: 572–586.（SCI，影响因子0.779）
（27）Jiang G, Nagendra K P, Jiang Y, Yang B and Sun J. Extraction and structural identification of alkali-soluble polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp. Innovative Food Science & Emerging Technologies, 2009, 10, 638–642. （SCI，影响因子2.174）
（28）Nagendra Prasad, Bao Yang, KinWeng Kong, Hock Eng Khoo, Jian Sun, Azrina Azlan, Amin Ismail and Zulfiki Bin Romli. Phytochemicals and antioxidant capacity from Nypa fruticans Wurmb. fruit. Evidence-Based Complementary and Alternative Medicine, 2013. (SCI，影响因子)
（29）You Y, Duan X, Wei X, Su X, Zhao M, Sun J, Ruenroengklin N and Jiang Y. Identification of major phenolic compounds of Chinese water chestnut and their antioxidant activity. Molecules, 2007, 12: 842–852.（SCI，影响因子1.738）
（30）Kin Weng Kong, Lye Yee Chew, K. Nagendra Prasad, Cheng Yuon Lau, Amin Ismail, Jian Sun and Bahareh Hosseinpoursarmadi. Nutritional constituents and antioxidant properties of indigenous kembayau (Dacryodes rostrata (Blume) H. J. Lam) fruits. Food Research International, 2011, 44: 2332–2338. (SCI，IF 2.416)
（31）You Y, Jiang Y, Duan X, Su X, Song L, Liu H, Sun J and Yang H. Browning inhibition and quality maintenance of fresh-cut Chinese water chestnut by anoxia treatment. Journal of Food Processing and Preservation, 2007, 31: 595–606. （SCI，影响因子0.421）
（32）Lingrong Wen, Sen Lin, Qinqin Zhu, Dan Wu, Yueming Jiang, Mouming Zhao, Jian Sun, Donghui Luo, Songjun Zeng, Bao Yang. Analysis of chinese olive cultivars difference by the structural characteristics of oligosaccharides. Food Analytical Methods, 2013. (SCI，影响因子)
（33）Ren J, Shi J, Kakuda Y, Kim D, Xue S J, Zhao M, Jiang Y and Sun J. Comparison of the phytohaemagglutinin from red kidney bean (Phaseolus vulgaris) purified by different affinity chromatography. Food Chemistry, 2008, 108: 394–401. (SCI，影响因子3.146)
（34）You Y L, Jiang Y M, Song L L, Liu H, Duan X W, Qu H X, Li Y B and Sun J. Browning inhibition and shelf life extension of fresh-cut Chinese water chestnut by short N2 treatments. Acta Horticultuae, 2006, 712: 671–676. (ISTP)
（35）Song L, Jiang Y, Gao H, Li C, Liu H, You Y and Sun J. Effects of adenosine triphosphate on browning and quality of harvested litchi fruit. American Journal of Food Technology, 2006, 1: 173–178.（美国）
Monograph:
（1）Sun Jian, Prasad K. Nagendra, Ismail Amin, Yang Bao, You Xiangrong and Li Li. Polyphenols: Chemistry, Dietary Sources and Health Benefits. 2012, Nova Science Publishers, Inc. USA. (ISBN 978-1-62081-809-1).（主编，总字数：230247）
（2）Jian Sun, Li Li, Xiangrong You, Changbao Li, Zhichun Li and Fen Liao. Phytochemicals and health applications of dried passion and pineapple fruits. In Ed., Cesarettin Alasalvar and Feriedoon Shahidi, Dried Fruits: Phytochemicals and Health Effects. 2012, Blackwell Publishing Ltd/John Wiley & Sons, Ltd. USA. (ISBN 978-0-8138-1173-4)（参编）
