Qinxiu Sun - Concepedia

Author

Qinxiu Sun

Guangdong Ocean University ORCID

Also Known As

Q Sun, Q. Sun, Qinxiu SUN, Qinxiu Sun, Shucheng Liu, Sun, Qinxiu

104

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Guangdong Ocean University Dalian Polytechnic University Northeast Agricultural University Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou)Dalian Ocean University

About

Qinxiu Sun is an author at Guangdong Ocean University specializing in health sciences, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	15	664
2	Medicine	11	11	621
3	Engineering	10	10	485
4	Natural Sciences	7	7	353
5	Public Health	4	4	246

Qinxiu Sun

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage Qinxiu Sun, Fangda Sun, Xiufang Xia, Ultrasonics Sonochemistry	2018	219
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins Qinxiu Sun, Qian Chen, Xiufang Xia, Ultrasonics Sonochemistry	2019	169
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels Qinxiu Sun, Xinxin Zhao, Chao Zhang, LWT Ultrasound-assisted Immersion FreezingCommon CarpUltrasoundCyprinus Carpio	2019	138
Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum Qinxiu Sun, Qian Chen, Fangfei Li, Food Control Biogenic Amine InhibitionBiotechnologyFood MicrobiologyFood PreservationFood Bioprocessing	2016	129
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model Qian Chen, Baohua Kong, Qinxiu Sun, Meat Science Agricultural ChemistryIn Vitro FermentationHarbin Dry SausageFood AnalysisUnique Lab Culture	2015	118
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality Qinxiu Sun, Baohua Kong, Shucheng Liu, LWT EngineeringUltrasound-assisted ThawingPhysiologyBiomechanicsAnatomy	2021	103
Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage Qian Chen, Qian Liu, Qinxiu Sun, Meat Science Food ChemistryHarbin Dry SausageFood AnalysisUnique Lab CultureBiotechnology	2014	102
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage Chao Zhang, Yuexin Li, Xiufang Xia, Food Chemistry BiochemistryNatural SciencesProtein EngineeringFood ProcessingProtein Refolding	2022	101
Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp Zhenyang Liu, Qiumei Liu, Di Zhang, Foods	2021	96
Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage Qinxiu Sun, Xinxin Zhao, Hongsheng Chen, Food Control Food ChemistryMeat PackagingFood AnalysisDry SausageFood Contaminant	2018	94

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