(1) 国家自然科学基金委员会, 面上项目, 32272774, 白茶“毫香”“药香”的关键嗅感物质互作及香型

转化机理研究, 2023-01-01 至 2026-12-31, 54万元, 在研, 参与

(2) 国家自然科学基金委员会, 面上项目, 32172631, 茶叶中糖苷键合态萜类化合物的对映异构体及其香

气释放机制, 2022-01-01 至 2025-12-31, 58万元, 在研, 参与

(3) 国家自然科学基金委员会, 青年科学基金项目, 32102442, 5个类胡萝卜素衍生酮类香气物质在不同发

酵程度茶叶中形成与转化机制, 2022-01-01 至 2024-12-31, 30万元, 在研, 主持

1. 研究论文：

(1) Yongcheng Zhang; Kangni Yan; ...; Jiang Shi*

 ; Insights into majorpigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing, Food Chemistry, 2023.10, 437: 137860

(2) Yongcheng Zhang; ...; Jiang Shi*

 ; Comprehensive analysis ofpigment alterations and associated flavor development in strip and needle green teas, FoodResearch International, 2023.11, 175: 113713 

(3) Shi, J., Yang, G., You, Q., Sun, S., … & Lv, H*.Updates on the chemistry, processing characteristics, and utilization of teaflavonoids in last two decades (2001-2021). Critical Reviews in Food Scienceand Nutrition, 2021, 1-28.

(4) Shi, J.,Wang, J., Lv, H., Peng, Q., Schreiner, M.,Baldermann, S., & Lin, Z*. Integrated proteomic and metabolomic analysesreveal the importance of aroma precursor accumulation and storage in methyljasmonate-primed tea leaves. Horticulture Research, 2021, 8(1), 1-14.

(5) Wang, J#. T., Shi, J.#, …, Lin, Z*. Insightsinto crucial odourants dominating the characteristic flavour of citrus-whiteteas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis‘Fudingdabai’

(6) Shi, J., # Ma, W., #Wang, C., Wu, W., Tian, J., Zhang, Y., ... & Lv, H*. Impact of variousmicrobial-fermented methods on the chemical profile of dark tea using a singleraw tea material. Journal of Agricultural and Food Chemistry, 2021, 69(14),4210-4222.

(7) Shi, J., Simal-Gandara, J., Mei, J., Ma, W.,Peng, Q., Shi, Y., ... & Lv, H*. Insight into the pigmented anthocyanins and the majorpotential co-pigmented flavonoids in purple-coloured leaf teas. Food Chemistry,2021, e130278.

(8) Shi, J., Xie, D., Qi, D., Peng, Q., Chen, Z.,Schreiner, M., ... & Baldermann, S*. Methyl jasmonate-induced changes of flavor profiles during theprocessing of green, oolong, and black tea. Frontiers in plant science, 2019, 10,781.

(9) Shi, J.,# Zhu, Y.,#Zhang, Y., Lin, Z., & Lv, H*. Volatile composition of Fu-brick tea and Pu-erh teaanalyzed by comprehensive two-dimensional gas chromatography-time-of-flightmass spectrometry. LWT-Food Science and Technology, 2019, 103, 27-33.

(10) Shi, J.,# Ma,C.,# Qi, D., Lv, H., Yang, T., Peng, Q., ... & Lin, Z*. Transcriptional responses and flavor volatilesbiosynthesis in methyl jasmonate-treated tea leaves. BMC plant biology, 2015, 15(1),1-20.

(11) Shi, J., Wang, L., Ma, C. Y., Lv, H. P.,Chen, Z. M., & Lin, Z*. Aroma changes of black tea preparedfrom methyl jasmonate treated tea plants. Journal of Zhejiang UniversityScience B, 2014, 15(4), 313-321.

(12) Wang, J., Zhu, Y., Shi, J., Yan, H., …& Lin, Z*. Discrimination and identification ofaroma profiles and characterized odorants in citrus blend black tea withdifferent citrus species. Molecules, 2020, 25(18).

(13) 施江，王佳童，…， 林智*. 外源茉莉酸甲酯诱导茶树鲜叶及其采后乌龙茶加工关键工序中七种脂溶性色素变化. 中国农业科学，2021，54（18）：3984-3997

2. 发明专利：

(1) 施江; 林智; 彭群华; 王佳童; 吕海鹏 ; 一种外源诱导组合物、外源诱导剂及提高茶叶中类胡萝卜素的方法, 2020-8-7, 中国, CN202010787890.0 

(2) 林智; 王佳童; 施江; 彭群华; 戴伟东; 朱荫; 吕海鹏; 张悦; 谭俊峰; 郭丽; 周梦雪 ; 一种制备EGCG-3''-Me的方法, 2023-07-28, 中国, ZL202210687402.8