Journal of Aquatic Food Product Technology

Article	Citations
Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry	18
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish	15
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)	14
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities	12
Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates	12
Optimization of Extraction Conditions of Gelatin from Grey Mullet (Mugilidae) Scale with RSM	12
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery	11
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel ( Trachurus t	11
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking	11
Artificial Neural Network Models for Predicting and Optimizing the Effect of Air-frying Time and Temperature on Physical, Textural, Sensory, and Nutritional Quality Parameters of Fish Ball	10
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage	10
Taking Steps in the Right Direction	10
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste	9
Comprehensive Review of Seafood Allergens: Regulations, Detection Methods, and Implications for Public Health	9
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters	9
Natural Additives as Quality Promoters in Surimi: a Brief Review	8
Comparative Evaluation of Patties Prepared from Pacific White Shrimps (Litopenaeus vannamei) Grown in Inland Saline Water and Brackish Water Regimes during Frozen Storage	8
Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)	8
Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta	8
Collagen Scaffold Derived from Tilapia (Oreochromis niloticus) Skin: Obtention, Structural and Physico-chemical Properties	8
Paying Tribute to a Particular Board Member	8
Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat	7
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods	7
Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread	7
Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization	7

Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel ( Mytilus edulis ) Oil During Accelerated Oxidative Storage	7
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method	6
Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets	6
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid	6
Impact, a Compelling Case for Open Access	6
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems	6
Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( Harpodon nehereus ) Using 1H NMR-Based Metabolomics Approach	6
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies	6
Optimization of Ultrasound-Assisted Enzymatic Extraction Conditions on Yield, DPPH Antioxidant Activity, and Gel Strength of Agar from Gracilaria fisheri	6
Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage	5
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle	5
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)	5
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets	5
Polypeptides from Sea Cucumber Acaudina molpadioides Ameliorate Glucolipid Metabolism Disorder and Reverse Gut Microbiota Dysbiosis in Type 2 Diabetic Rats	5
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	5
Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways	5
Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)	5
Assessment of Nutritional Constituents Content and Biomedical Aspects of Five Gracilaria Species: A Multivariate Analysis	5
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage	5
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)	5
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets	5
The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchi	5
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products	5
Biodegradation of Chitin Extracted from Labeo catla Fish Scales and Production of Chitooligosaccharides by Novel Chitinolytic Bacteria Streptomyces chilikensis RC1830	5
Quality of Lipids During Frozen Storage of Polychaete ( Alitta virens ) - a Low Trophic Marine Resource Relevant for Aquaculture Feed	4
Tyrosinase Inhibitory Peptide from the Hydrolysates of Eel Bone: Optimization of Preparation, Inhibition Kinetics and Molecular Docking	4
Effect of Rice Bran Feruloyl Oligosaccharides on the Preservation of Grass Carp Meat	4
The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition	4
Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage	4
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia	4
Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage	4
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	4
A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life	4
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp ( Penaeus vannamei )	4
Correction	4
Identification of Marine Shellfish–Derived Bioactive Peptides by in Silico Analysis and in Vitro Inhibitory Activity on α-Glucosidase	4
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS	4
Should We Stop Eating Fish?	4
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams	4
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)	4
Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties	4
Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage	4
Potential Utilization of Dagaa (Rastrineobola argentea) Protein Hydolysate in Formulation of Media to Support Microbial Growth and Production of Bacterial Secondary Metabolites	3
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus	3
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C	3
Effects of Electron Beam Irradiation on Portunus trituberculatus Based on Tandem-Mass Tag-Based Quantitative Proteomic Analysis	3
Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour	3
The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage	3
The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum	3
Hepatoprotective Effect of Alcoholic and N-hexane Extracts of Crayfish Procambarus Clarkii against CCl4-induced Damage in HepG2 Cells	3

Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus ) By-Products in Functional and Bioactive Products	3
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage	3
Comparison of the Formaldehyde Content in Indian Mackerel (Rastrelliger kanagurta) Fish Using High Performance Liquid Chromatography and UV-Vis Spectrophotometry	3
Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)	3
Nutritional Crispy from Fish Scales for Human Diet	3
The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi	3
Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein	3
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs	3
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis	3
Potential of Natural AnestheticOcimum basilicumEssential Oil and Eugenol in the Preslaughter Transport of Nile TilapiaOreochromis niloticusand its Effect on Fillet Quality	3
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid	3
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)	3
An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness	3
Jundiá Fish Skin (Rhamdia quelen): An Unexplored By-product with Great Potential to Be Used as a Novel Source of Collagen	3
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility	3
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products	3
Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp (Fenneropenaeus chinensis)	3
Tilapia from Most of the Sources in Bangladesh are Safe for Human Consumption: A Hazard Index (HI) Based Study on Heavy Metals	2
Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin	2
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)	2
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages	2
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method	2
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation	2
Key Constituents and Antioxidant Activity of Novel Functional Foods Developed withSkeletonemaSp. Biomass	2
Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo	2
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)	2
Effects of Onboard Refrigerated Seawater Storage of Whole Ungutted Atlantic Cod ( Gadus morhua ) on Quality Parameters of Fillets	2
Improving Product Added-value from Shrimp (Litopenaeus vannamei) Waste by Using Enzymatic Hydrolysis and Response Surface Methodology	2
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation	2
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)	2
Seafood Quality Index Method (QIM) – Are All Studies Going in the Same Direction?	2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers	2
Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development	2
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice	2
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation	2
Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions	2
Comparative Phytochemical and Pharmacological Properties of Commonly Available Tropical Green Seaweeds	2
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract	2
Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice	2
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan	2
Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate	2
Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish	2
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)	2
Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica	2
Marine Macroalga-associatedBacillus amyloliquefaciensas Prospective Probiotic	2
Biodegradable Cling Film Incorporated with BTI and Nisin for Sea Bass ( Lateolabrax japonicas ) Fillet Preservation	2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model	2
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials	2
Quality of Fish Nuggets Fortified with Guava Peel Powder During Storage in a Fabricated Solar Cooler	2
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants	2
Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger	2
Fillet Quality in Rainbow Trout ( Oncorhynchus mykiss ) Raised on Different Dietary Oils Over a Long-Term Feeding Trial	2
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles	2
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh	2
Brown and Red Marine Macroalgae as Novel Bioresources of Promising Medicinal Properties	2
Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs	2
Rheological Behavior and Microstructures in the Hybrid Gel of Scallop ( Patinopecten yessoensis ) Male Gonad Hydrolysates Modified by κ-Carrageenan and Methyl-β-Cyclodex	2
The Use of Color to Determine Fish Freshness: European Seabass (Dicentrarchus labrax)	1
Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage	1
Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi	1
Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae	1
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating	1
Effect of Rosemary (Rosmarinus officinalis) Extract on the Antioxidant Status and Proximate Composition of Prawn (Macrobrachium rosenbergii) Meat	1
Gim ( Porphyra yezoensis ) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake	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
Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying	1
Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis	1
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion	1
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans	1
Heavy Metal Residues and Bacterial Pathogens of Food Safety Significance in Edible Crustacean from Crude-Oil-Impacted Niger Delta, Nigeria	1
Effect of Post-ultrasonication-Assisted Treatment on Biocalcium Extraction from Tuna Eye Scleral Cartilage	1
The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage	1
A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon ( Salmo salar L.) and Atlantic Cod ( Gadus morhua )	1
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases	1
Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon	1
Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils	1
Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage	1
Gelatin from Skins with Scales of Tambaqui ( Colossoma macropomum ) Amazonian Fish: Extraction Process and Technological Properties	1
The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks	1
Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )	1

The Effect of Chitosan Treatment on the Microbial Diversity of Cold-Stored Macrobrachium rosenbergii	1
Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions	1
In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage	1
Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica	1
Optimum Activity and Partial Characterization of Chymotrypsin from the Sciaenids Cynoscion othonopterus, Cynoscion parvipinnis, and Cynoscion xanthulus	1
Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps	1
Development and Testing of a Small-Scale Fish Filleting Machine for an Indian Major Carp, Rohu ( Labeo rohita )	1
Comparing the Muscle Nutritional Quality of Eight Common Wild-Caught Economic Shrimp Species from the East China Sea	1
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System	1
Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues	1
Establishing a Method for Electrical Immobilization of Whitefish on Board Fishing Vessels	1
Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage	1
Physicochemical and Antioxidant Properties of Fish Sauce Prepared byVirgibacillussp. Starter Cultures Addition and Reduced Salt Process	1
Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei)	1
Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin	1
Cephalopod Muscle Structure and Other Musings	1
The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana	1
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source	1
Nutritional Value and Potential Applications of Jellyfish	1
Ultrasound-Mediated Technique for Facilitating Collagen Recovery from Yellowfin ( Thunnus albacares ) Skin: Insight into the Structure, Functional and Antioxidant Specif	1
Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies	1
Identification of Biomarkers to Distinguish Between Korean and Russian Snow Crabs Using Omics-Related Techniques, Fatty Acid Profiling, and Multivariate Statistical Analysis	1
The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil	1