Journal of Aquatic Food Product Technology

Article	Citations
Microplastics in Fish and Shellfish – A Threat to Seafood Safety?	75
Evaluation of Chitosan-zein Coating Containing Free and Nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout	41
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials	26
Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer	23
Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish	23
Consumer Preferences for Farmed Seafood: An Italian Case Study	22
The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage	22
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture	19
Rheological, Physico-chemical, and Surface-Active Properties of Gelatin Extracted from Bigeye Tuna (Thunnus obesus) Skin Waste	16
Comparative Analysis of Different Drying Techniques Based on the Qualitative Characteristics of Spirulina platensis Biomass	15
Analysis of Phytosterol, Fatty Acid, and Carotenoid Composition of 19 Microalgae and 6 Bivalve Species	14
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities	12
Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing	11
Effect of a Dietary Mixture of Beneficial Bacteria on Growth Performance, Health Condition, Chemical Composition, and Water Quality of Nile Tilapia,Oreochromis niloticusFingerlings	11
Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage	10
Seasonal Variation of Lipid Profile of Oyster Crassostrea talienwhanensis from the Yellow Sea Area	10
Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté	9
Activity and Partial Characterization of Trypsin, Chymotrypsin, and Lipase in the Digestive Tract of Totoaba macdonaldi	9
Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate	9
Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)	9
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies	8
Between Tradition and Taste: Fish Consumption Habits in a Small Portuguese Archipelago	8
Nutritional Value, Phytochemical Profile, Antioxidant Property and Agar Yielding Potential of Macroalgae from Coasts of Cox’s Bazar and St. Martin’s Island of Bangladesh	8
Efficiency of biotransformation of shellfish waste to carotenoprotein by autolysis and crab-shrimp endo-enzymes	7
Real-Time Detection of Packaged Seer Fish Spoilage Using Halochromic Optical Nose	7

Physicochemical Properties and Angiotensin I Converting Enzyme Inhibitory Peptides of Freshwater Fish Skin Collagens	7
Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage	7
The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi	7
Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber	7
Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet	7
Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicus	7
Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage	7
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples	7
Production and Fractionation of Rocky Shore Crab (Grapsus albacarinous) Protein Hydrolysate by Ultrafiltration Membrane: Assessment of Antioxidant and Cytotoxic Activities	7
Comparison of Proximate and Amino Acid Composition between Farmed and Wild Land Snails (Cornu aspersum Müller, 1774)	6
Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)	6
Variation in the Nutritional Composition of Soft and Hard Blue Swimming Crabs (Portunus pelagicus) Having Good Export Potential	6
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage	6
Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus	6
Antimicrobial Activity of Selected Essential Oils on Pseudomonas Species Associated with Spoilage of Fish with Emphasis on Cinnamon Essential Oil	6
Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process	6
Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran	6
Comparative Phytochemical and Pharmacological Properties of Commonly Available Tropical Green Seaweeds	6
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)	6
Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus)	6
The Use of Color to Determine Fish Freshness: European Seabass (Dicentrarchus labrax)	6
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System	6
Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing	5
Influence of Frozen Storage on Properties of Rohu and Pangas Protein Isolates Obtained from Its Processing Waste	5
Phlorotannins Composition, Radical Scavenging Capacity and Reducing Power of Phenolics from the Brown AlgaCystoseira sauvageauana	5
Acid and Pepsin Soluble Collagens from Skin By-product of Red-bellied Pacu (Piaractus brachypomus): Extraction and Comparative Characterizations Towards Finding Substitute to Bovine and Porcine	5
Microencapsulated Lemongrass (Cymbopogon flexuosus) Essential Oil Supplementation on Quality and Stability of Silver Catfish Fillets during Frozen Storage	5
Preponderance of Multidrug-resistant, Toxigenic, and Thermotolerant Enteropathogenic Bacteria in Raw and Cooked Seafood of Indo-Gangetic Basin and Associated Health Risks	5
Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS	5
Nutritional Value and Potential Applications of Jellyfish	5
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl	5
NMR Metabolomics of Saurida tumbil Fish Treated with Formaldehyde Solution as Misconduct Food Preservation Method	5
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C	5
Efficacy of Ten Structurally Related Essential Oil Components on Anti-biofilm and Anti-quorum Sensing against Fish Spoilers Pseudomonas and Aeromonas	5
Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis	5
Nettle (Utrica dioica) Essential Oil Incorporation in Edible Film from Caspian Whitefish (Rutilus frisii kutum) Scale: Physical, Antimicrobial, and Morphological Characterization	5
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion	5
Seasonal Variations in Total Lipid and Fatty Acid Composition of Haliotis discus Hannai from Three Different Production Zones	5
Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)	5
The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage	5
Comparison of the Nutritional Quality of Three Edible Tissues from Precocious and Normal Adult Female Chinese Mitten Crabs (Eriocheir sinensis)	5
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans	4
Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia	4
Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage	4
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage	4
The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage	4
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics	4
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid	4
Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis	4
Establishing a Method for Electrical Immobilization of Whitefish on Board Fishing Vessels	4

Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein	4
Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎	4
The Effect of Depuration on Metals, Bacteria, and Nutrition in Venus verrucosa from the Aegean Sea: Benefit and Risk for Consumer Health of Warty Venus	4
Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refriger	4
Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product	3
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan	3
Comparison of the Formaldehyde Content in Indian Mackerel (Rastrelliger kanagurta) Fish Using High Performance Liquid Chromatography and UV-Vis Spectrophotometry	3
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice	3
Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin	3
Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps	3
Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions	3
Tuna Red Meat as a Novel Ingredient in Pet Food for Dogs	3
Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2±1°C	3
Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product	3
Shelf-life Prediction of Chilled Penaeus vannamei Using Grey Relational Analysis and Support Vector Regression	3
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source	3
Antibiotic-resistance in Motile Aeromonas spp. of Indian Major Carps Sold in Retail Markets of Peri-urban Kolkata, India	3
Bacterial Count and Proximate Composition of an Indian sub-continental Freshwater Barb, Punti (Puntius sophore) and a Gangetic Catfish, Gulsha (Mystus cavasius) during Drying-up Process	3
Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture	3
Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish	3
Treptacantha abies-marina(S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient	3
Rice Bran Hydrolysates Minimize Freeze-Denaturation of Washed Fish Mince during Extended Freeze-Thaw Cycles	3
Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions	3
Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae	3
Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage	3
Fortification of Surimi Gels with Camel Milk	3
Comparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan	3
Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers	3
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations	3
Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour	3
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants	3
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)	3
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia	3
Natural Additives as Quality Promoters in Surimi: a Brief Review	3
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste	3
Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies	3
Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi	3
Tilapia from Most of the Sources in Bangladesh are Safe for Human Consumption: A Hazard Index (HI) Based Study on Heavy Metals	3
Nutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate	2
Optimization of Hydrolysis Conditions for Production of Gelatin Hydrolysates from Shark Skin Byproduct and Evaluation of Their Antioxidant Activities	2
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems	2
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes	2
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases	2
Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage	2
Inhibition of Melanosis and Quality Changes on Indian White Prawn Treated with Lemon and Pomelo Peel Extracts Conjugated with Copper Sulfide Nanoparticles during Chilled Storage	2
Quality Characterization of Wafers Enriched with Fish Powder Developed from Small Bony Fish	2
Black Drum (Pogonias cromis) Shelf Life Comparing Three Packaging Technologies	2
Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce	2
Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing	2
Characterizing and Developing the Antioxidant and Antimicrobial Properties of the Nano-Encapsulated Bioactive Compounds of Spirulina platensis in Liposome	2
The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven	2
A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC	2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model	2
Chemical Composition and Omega 3 Human Health Benefits of Two Sea Cucumber Species of North Atlantic	2
Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus	2
Should We Stop Eating Fish?	2
Functional Properties of Nori Seaweed (Pyropia yezoensis) with Different Quality andUlvasp.	2
Key Constituents and Antioxidant Activity of Novel Functional Foods Developed withSkeletonemaSp. Biomass	2
Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)	2
Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis	2
Image Analysis to Quantify Weight-length, Weight-area, and Change of Color of Three Commercial Mullidae Species during Cold Storage	2
Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations	2
Improving Product Added-value from Shrimp (Litopenaeus vannamei) Waste by Using Enzymatic Hydrolysis and Response Surface Methodology	2
Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates	2
Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs	2
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)	2
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)	2
Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation	2
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)	2
Protective Effect of Fish Gut Hydrolysates from Olive Flounder (Paralichthys olivaceus) Surimi Byproducts Against AAPH-Induced Oxidative Stress in In Vitro and In Vivo Zebrafish M	2
Marine Macroalga-associated Bacillus amyloliquefaciens as Prospective Probiotic	2
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials	2
Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid?	2
Potential Utilization of Dagaa (Rastrineobola argentea) Protein Hydolysate in Formulation of Media to Support Microbial Growth and Production of Bacterial Secondary Metabolites	2
Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)	2
Impact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 °C storage	2
Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna	2
Nutritional Status of Crossocheilus latius latius (Hamilton, 1822) and Garra lamta (Hamilton, 1822) from Alaknanda River of Central Himalaya	2
Solar Hybrid Drying System for Marine Applications – A Comprehensive Review	2
Jundiá Fish Skin (Rhamdia quelen): An Unexplored By-product with Great Potential to Be Used as a Novel Source of Collagen	2

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference	2
Vibrio spp. in Wild and Farmed Mytilus galloprovincialis along the Algerian Mediterranean Coast: Evidence of V. cholerae 01 Serotype Ogawa	2
Quality Appraisal of Labeo rohita Roe Protein Concentrate and Characterization of the Roe Protein Concentrate-Based Extruded Munchies	2
Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster	2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers	2
Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review	2
Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Prepared Using Two Proteases	2
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets	1
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)	1
Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats	1
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation	1
Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica	1
Comparing the Muscle Nutritional Quality of Eight Common Wild-Caught Economic Shrimp Species from the East China Sea	1
Influence of Rosmarinic Acid on Biochemical and Structural Properties of Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Acid Oxidative Stress	1
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products	1
Valorisation of Basa (Pangasianodon hypophthalmus) Skin Waste into Quality Leather Using a Non Chrome Treatment Method	1
Effect of Selected Wood Smoke on Physicochemical and Sensory Qualities of Tilapia (Oreochromis niloticus)	1
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation	1
Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties	1
Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies	1
Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny (Euthynnus alletteratus) Musculature at Different Environment Time and Temperature	1
Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates	1
Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage	1
Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii	1
Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)	1
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery	1
Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets	1
Enteric Pathogenic and Multiple Antibiotic-Resistant Escherichia coli in Farmed Indian Major Carps and Their Environments in Peri-Urban Kolkata, India	1
Nutritional Crispy from Fish Scales for Human Diet	1
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)	1
Key Factors and Methods for Successful Live Transport of Wild Caught Shrimp (Pandalus borealis)	1
The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil	1
Goodbye 2020, You Will Not Be Missed. Welcome 2021!	1
Effect of Individual and Combined Addition of Marine Fish Collagen and Sea Pineapple Shell Extract on Dough Rheology and Rice Bread Quality	1
The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks	1
Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare	1
Biodegradation of Chitin Extracted from Labeo catla Fish Scales and Production of Chitooligosaccharides by Novel Chitinolytic Bacteria Streptomyces chilikensis RC1830	1
Physicochemical and Antioxidant Properties of Fish Sauce Prepared by Virgibacillus sp. Starter Cultures Addition and Reduced Salt Process	1
Aflatoxins in Fish Feed and Tilapia (Oreochromis niloticus) Tissues in Brazil	1
Effects of Electronarcosis on Frozen Fillets Quality of Cobia (Rachycentron canadum)	1
Collagen Scaffold Derived from Tilapia (Oreochromis niloticus) Skin: Obtention, Structural and Physico-chemical Properties	1
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh	1
The Effects of Surimi Process on Amino Acids Profile of Sphyraena jello Fish	1
Determination of pH inPre rigorFish Muscle – Method Matters	1
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets	1
Detection of Biogenic Amines in Indian Fish and Fishery Products Consumed in Southeast Coast Region of India	1
Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results	1
Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C	1
Physico-chemical and Microbiological Changes during the Traditional Processing of King Fish (Scomberomorus tritor) into Lanhouin	1
Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry	1
The Effects of Mentha pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish (Hypophthalmichthys	1
Fatty Acid Profiles of Venus Clam (Marcia opima) and Blood Cockles (Anadara granosa) Harvested at Different Geographical Locations in the Northwest Coast of Sri Lanka	1
Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues	1
Potential Precursor of Angiotensin-I Converting Enzyme (ACE) Inhibitory Activity and Structural Properties of Peptide from Peptic Hydrolysate of Cutlassfish Muscle	1
Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay	1
Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail ( Seriola quinqueradiata ) During Refrig	1
Evaluation of Solar Drying on Drying Behaviour and Drying Kinetics of Penaeus vannamei	1
Optimum Activity and Partial Characterization of Chymotrypsin from the Sciaenids Cynoscion othonopterus, Cynoscion parvipinnis, and Cynoscion xanthulus	1
Influence of a Traditional Herb ( Bergenia ciliata ) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia ( Oreo	1
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)	1
Optimization of Ultrasound-Assisted Extraction of Anti-Glycation Agents from Ecklonia cava	1
Comparative Evaluation of Patties Prepared from Pacific White Shrimps (Litopenaeus vannamei) Grown in Inland Saline Water and Brackish Water Regimes during Frozen Storage	1
Potential of Natural Anesthetic Ocimum basilicum Essential Oil and Eugenol in the Preslaughter Transport of Nile Tilapia Oreochromis niloticus and its Effect on Fillet Quality	1
Tandem Mass Tag-Based Proteomics Reveals the effect of Electron Beam Irradiation on Metabolism-Related Differentially Expressed Proteins in Solenocera melantho Postmortem	1
Assessment of Biochemical Constituents and Nutritional Aspects inGracilariopsis persicaandHypnea flagelliformis	1
Effect of In Vitro Gastrointestinal Digestion on the Bioactive Properties of Mullet (Mugil liza) Peptides	1
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method	1
Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp (Fenneropenaeus chinensis)	1
Physiochemical Changes in Lipid-rich Mackerel during the Preparation of Smoked Mold Ripened Meat Products	1
Structural and Ultrastructural Changes in Muscle Tissue of Skate (Raja kenojel) during Fermentation at 10°C	1
Thirty Years of Aquatic Food Product Technology	1