Shuyi Qian

638 total citations
16 papers, 514 citations indexed

About

Shuyi Qian is a scholar working on Animal Science and Zoology, Mechanics of Materials and Cell Biology. According to data from OpenAlex, Shuyi Qian has authored 16 papers receiving a total of 514 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Animal Science and Zoology, 5 papers in Mechanics of Materials and 5 papers in Cell Biology. Recurrent topics in Shuyi Qian's work include Meat and Animal Product Quality (14 papers), Freezing and Crystallization Processes (5 papers) and Muscle metabolism and nutrition (4 papers). Shuyi Qian is often cited by papers focused on Meat and Animal Product Quality (14 papers), Freezing and Crystallization Processes (5 papers) and Muscle metabolism and nutrition (4 papers). Shuyi Qian collaborates with scholars based in China and Belgium. Shuyi Qian's co-authors include Chunhui Zhang, Christophe Blecker, Waris Mehmood, Xia Li, Feifei Hu, Xia Li, Hang Wang, Ming Zhong, Hang Wang and Feng Huang and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

Shuyi Qian

16 papers receiving 512 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Shuyi Qian China	10	448	191	112	82	81	16	514
Waris Mehmood China	8	324 0.7×	127 0.7×	75 0.7×	58 0.7×	43 0.5×	11	367
Lilian Daniel Kaale Tanzania	12	446 1.0×	248 1.3×	208 1.9×	105 1.3×	48 0.6×	35	676
Ciara K. McDonnell Ireland	10	580 1.3×	302 1.6×	34 0.3×	108 1.3×	177 2.2×	11	699
Robert Kemp New Zealand	9	415 0.9×	198 1.0×	37 0.3×	79 1.0×	34 0.4×	17	459
Tianlan Xia China	8	307 0.7×	187 1.0×	13 0.1×	66 0.8×	46 0.6×	14	398
Vanesa Losada Spain	14	572 1.3×	140 0.7×	62 0.6×	201 2.5×	39 0.5×	20	732
Deysi Cando Spain	10	493 1.1×	314 1.6×	12 0.1×	174 2.1×	69 0.9×	11	634
SangYoon Lee South Korea	11	168 0.4×	129 0.7×	49 0.4×	113 1.4×	17 0.2×	32	333
Anita Sikes Australia	14	598 1.3×	270 1.4×	15 0.1×	145 1.8×	281 3.5×	19	814

Countries citing papers authored by Shuyi Qian

Since Specialization

Citations

This map shows the geographic impact of Shuyi Qian's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Shuyi Qian with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shuyi Qian more than expected).

Fields of papers citing papers by Shuyi Qian

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Shuyi Qian. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Shuyi Qian. The network helps show where Shuyi Qian may publish in the future.

Co-authorship network of co-authors of Shuyi Qian

This figure shows the co-authorship network connecting the top 25 collaborators of Shuyi Qian. A scholar is included among the top collaborators of Shuyi Qian based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Shuyi Qian. Shuyi Qian is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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16 of 16 papers shown

Xu, Jing, et al.. (2024). Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef. International Journal of Gastronomy and Food Science. 36. 100928–100928. 3 indexed citations

Chang, Pingjun, Siyan Li, Yana Fu, et al.. (2023). Treatment of visual axis opacification and secondary membranes with Nd:YAG laser after pediatric cataract surgery under intranasal sedation. Frontiers in Pediatrics. 11. 1124030–1124030. 1 indexed citations

Wang, Yalan, et al.. (2023). Efficacy of Toric Intraocular Lens Implantation in Patients Older Than 80 Years with Cataracts and Corneal Astigmatism. Ophthalmology and Therapy. 12(3). 1583–1594. 2 indexed citations

Qian, Shuyi, et al.. (2022). On the emerging of thawing drip: Role of myofibrillar protein renaturation. Food Chemistry. 393. 133398–133398. 15 indexed citations

Li, Xia, et al.. (2022). New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics. Food Research International. 161. 111757–111757. 25 indexed citations

Li, Xia, Shuyi Qian, Feng Huang, et al.. (2022). The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy. Foods. 11(12). 1791–1791. 5 indexed citations

Qian, Shuyi, Xia Li, Chunhui Zhang, & Christophe Blecker. (2022). Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage. International Journal of Refrigeration. 143. 148–156. 21 indexed citations

Hu, Feifei, Shuyi Qian, Feng Huang, et al.. (2021). Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks. LWT. 150. 111987–111987. 81 indexed citations

Qian, Shuyi, Feifei Hu, Waris Mehmood, et al.. (2021). The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes. Food Chemistry. 373(Pt B). 131461–131461. 76 indexed citations

10.

Qian, Shuyi, Xia Li, Hang Wang, et al.. (2021). Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein. Journal of Food Quality. 2021. 1–8. 28 indexed citations

11.

Qian, Shuyi, Xia Li, Hang Wang, et al.. (2020). Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing. Food Chemistry. 324. 126892–126892. 52 indexed citations

12.

Qian, Shuyi, Xia Li, Hang Wang, et al.. (2019). Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle. Journal of Food Engineering. 261. 140–149. 131 indexed citations

13.

Mehmood, Waris, Shuyi Qian, Chunhui Zhang, & Xia Li. (2019). Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process. International Journal of Food Properties. 22(1). 1935–1951. 7 indexed citations

14.

Yang, Fangwei, et al.. (2018). Effect of electrostatic field-assisted freezing-thawing on water-holding capacity and physicochemical characteristics of beef muscle proteins.. Shipin Kexue / Food Science. 39(3). 157–162. 2 indexed citations

15.

Qian, Shuyi, Xia Li, Hang Wang, et al.. (2018). Effect of sub‐freezing storage (−6, −9 and −12 °C) on quality and shelf life of beef. International Journal of Food Science & Technology. 53(9). 2129–2140. 44 indexed citations

16.

Li, Xia, Hang Wang, Waris Mehmood, et al.. (2018). Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef. Journal of Food Quality. 2018. 1–8. 21 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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