Li, Charlie

Email: csjli@ucdavis.edu

Tel: 510-307-6221

 

 

 

Education:

  • Ph.D. Food Science and Technology, Oregon State University, 1994
  • MS. Oregon State University, 1991

Research:

Food chemistry; food biochemistry; environmental chemistry, and food analysis. Current research focuses on qualitative and quantitative analysis of toxic chemicals present in foods.

Teaching:

Contributor to ETX 128 - Food Toxicology
ETX 198-011 - Chemical Food Safety

Professional Activities:

Institute of Food Technologists

Recent Publications:

 Li, S.J and A.J. King. Structural changes of rabbit myosin subfragment 1 altered by malonaldehyde.  J. Agric Food Chem.  47: 3124-3129, 1999.

 Li, S.J., T.J. Facteau., P.M. Chen and E.A. Mielke.  Comparison of amylase activity and    starch content between normal and cork spotted pear fruit.    1999.  J. Food Biochem. 23(5): 509-518.

 Li, S.J. and A.J. King. 1996. Lipid oxidation and myosin denaturation in dark chicken meat. J. Agric Food Chem 44:3080-3084.