- Ph.D. Food Science and Technology, Oregon State University, 1994
- MS. Oregon State University, 1991
Food chemistry; food biochemistry; environmental chemistry, and food analysis. Current research focuses on qualitative and quantitative analysis of toxic chemicals present in foods.
Contributor to ETX 128 - Food Toxicology
ETX 198-011 - Chemical Food Safety
Institute of Food Technologists
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.