Qinxiu Sun

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 et al. · Ultrasonics Sonochemistry · 2018 · 230 citations · Full text

Life Sciences, Biochemistry, Food Science +13

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 et al. · Ultrasonics Sonochemistry · 2019 · 182 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +15

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 et al. · LWT · 2019 · 147 citations

Veterinary Medicine, Food Science, Ichthyology +9

Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

Qinxiu Sun, Qian Chen, Fangfei Li et al. · Food Control · 2016 · 131 citations

Agriculture, Food Science, Microbiology +17

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 et al. · Meat Science · 2015 · 121 citations

Agriculture, Biochemistry, Food Science +12