Diagnostic Imaging Laboratory
Faculty & Staff
Changying Shi - Staff Research Associate
1208 Tupper Hall
(530) 754-7730
E-mail: cshi@ucdavis.edu
Changying obtained her BS in Biochemical Engineering from the Institute of Light Industry of Beijing, China in 1999. Following 4 years’ working in the China National Institute of Food and Fermentation Industries, she moved to Montreal and completed her graduate study. She received her Masters Degree in Food Biochemistry at McGill University, Canada in 2006 from which she got a good training in enzymology and biochemistry. She worked in the Medical Center of UC Davis as a volunteer for six months before joining the department in January 2007, where she was trained the biological skills in cell culture, anti-cancer drug screening and basic molecular cloning skills, etc. Her interests include traveling and sports, such as volleyball, badminton and swimming.
Publications and Presentations
1. Shi, Changying; Marshall, Sue N. and Simpson, Benjamin K. (2006). Purification and characterization of trypsin from the pyloric ceca of the New Zealand hoki fish (Macruronus novazealandiae). J. Food Biochem. (Accept)
2. Shi, Changying and Simpson, Benjamin K. Purification and characterization of trypsin from the pyloric ceca of hoki (Macruronus novaezealandiae). 2006 Canadian Institute of Food Science and Technology (CIFST) and Agriculture and Agri-Food Canada (AAFC) joint conference. Montreal, Canada. May 28-30, 2006.
3. Shi, Changying, Marshall, Sue N. and Simpson, Benjamin K. Trypsin from hoki (Macruronus novaezealandiae). International Conference on Enzyme Technology, Matanzas, Cuba. September 20-23, 2005.
4. Sun, Meijun; Luo, Lian and Shi, Changying (2000). Quantification determination and investigation of isoflavones in Chinese soy products, Food and Fermentation Industries, 26(5), 14 -18.
Patent
1 Sun, Meijun; Shi, Changying and Luo, Lian The separation and purification of soy isoflavones using macroporous adsorption resins, Chinese Patent , ZL 00 1 30003.2; C07D311/36.