Journal of Aquatic Food Product Technology

Papers
(The median citation count of Journal of Aquatic Food Product Technology is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
Evaluation of Chitosan-zein Coating Containing Free and Nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout46
The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage31
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials28
Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer27
Comparative Analysis of Different Drying Techniques Based on the Qualitative Characteristics of Spirulina platensis Biomass26
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities14
Nutritional Value and Potential Applications of Jellyfish11
Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicus11
Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage10
Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate10
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C9
Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)9
The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi9
Variation in the Nutritional Composition of Soft and Hard Blue Swimming Crabs (Portunus pelagicus) Having Good Export Potential9
Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process8
Real-Time Detection of Packaged Seer Fish Spoilage Using Halochromic Optical Nose8
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion8
Comparative Phytochemical and Pharmacological Properties of Commonly Available Tropical Green Seaweeds8
Nutritional Value, Phytochemical Profile, Antioxidant Property and Agar Yielding Potential of Macroalgae from Coasts of Cox’s Bazar and St. Martin’s Island of Bangladesh8
Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran8
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies8
Efficiency of biotransformation of shellfish waste to carotenoprotein by autolysis and crab-shrimp endo-enzymes7
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)7
Production and Fractionation of Rocky Shore Crab (Grapsus albacarinous) Protein Hydrolysate by Ultrafiltration Membrane: Assessment of Antioxidant and Cytotoxic Activities7
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl7
Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein7
Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing7
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System7
Comparison of the Nutritional Quality of Three Edible Tissues from Precocious and Normal Adult Female Chinese Mitten Crabs (Eriocheir sinensis)7
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste7
NMR Metabolomics of Saurida tumbil Fish Treated with Formaldehyde Solution as Misconduct Food Preservation Method7
Efficacy of Ten Structurally Related Essential Oil Components on Anti-biofilm and Anti-quorum Sensing against Fish Spoilers Pseudomonas and Aeromonas6
Characterizing and Developing the Antioxidant and Antimicrobial Properties of the Nano-Encapsulated Bioactive Compounds of Spirulina platensis in Liposome6
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia6
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)6
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations6
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics6
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid6
Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps6
Phytochemical Composition of Two Green Seaweeds (Ulva lactucaandUlva fasciata) and their Utilization as a Functional Ingredient in Crackers6
Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin6
Nettle (Utrica dioica) Essential Oil Incorporation in Edible Film from Caspian Whitefish (Rutilus frisii kutum) Scale: Physical, Antimicrobial, and Morphological Characterization6
The Use of Color to Determine Fish Freshness: European Seabass (Dicentrarchus labrax)6
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage6
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 Process5
Phlorotannins Composition, Radical Scavenging Capacity and Reducing Power of Phenolics from the Brown AlgaCystoseira sauvageauana5
Comparison of the Formaldehyde Content in Indian Mackerel (Rastrelliger kanagurta) Fish Using High Performance Liquid Chromatography and UV-Vis Spectrophotometry5
The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage5
Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS5
Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions5
Seasonal Variations in Total Lipid and Fatty Acid Composition of Haliotis discus Hannai from Three Different Production Zones5
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases5
Characterization of Health Beverage Fortified with Peptides from Yellowfin Tuna5
Antibiotic-resistance in Motile Aeromonas spp. of Indian Major Carps Sold in Retail Markets of Peri-urban Kolkata, India5
Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage5
Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference5
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 Porcine5
Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis5
Microencapsulated Lemongrass (Cymbopogon flexuosus) Essential Oil Supplementation on Quality and Stability of Silver Catfish Fillets during Frozen Storage5
Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi4
Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product4
Potential of Natural AnestheticOcimum basilicumEssential Oil and Eugenol in the Preslaughter Transport of Nile TilapiaOreochromis niloticusand its Effect on Fillet Quality4
The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage4
Key Factors and Methods for Successful Live Transport of Wild Caught Shrimp (Pandalus borealis)4
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice4
Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product4
RSM Based Process Variables Optimization of Restructured Fish Meat4
Functional and Chemical Properties of Gim (Porphyra yezoensis) as Affected by the Product Form4
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°C4
Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce4
Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish4
Natural Additives as Quality Promoters in Surimi: a Brief Review4
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage4
Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates4
Establishing a Method for Electrical Immobilization of Whitefish on Board Fishing Vessels4
Fortification of Surimi Gels with Camel Milk4
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans4
Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎4
Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review4
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source4
Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing4
Biodegradation of Chitin Extracted from Labeo catla Fish Scales and Production of Chitooligosaccharides by Novel Chitinolytic Bacteria Streptomyces chilikensis RC18303
Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage3
Tilapia from Most of the Sources in Bangladesh are Safe for Human Consumption: A Hazard Index (HI) Based Study on Heavy Metals3
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants3
Aflatoxins in Fish Feed and Tilapia (Oreochromis niloticus) Tissues in Brazil3
Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus3
Functional Properties of Nori Seaweed (Pyropia yezoensis) with Different Quality andUlvasp.3
Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)3
Effects of Electronarcosis on Frozen Fillets Quality of Cobia (Rachycentron canadum)3
Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs3
Rice Bran Hydrolysates Minimize Freeze-Denaturation of Washed Fish Mince during Extended Freeze-Thaw Cycles3
Antioxidant Activities of Optimized Enzymatic Protein Hydrolysates from Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Prepared Using Two Proteases3
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)3
Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation3
Solar Hybrid Drying System for Marine Applications – A Comprehensive Review3
Restructured Fish Cooked Ham: Effects of the Use of Carrageenan and Transglutaminase on Textural Properties3
Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae3
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan3
Effect of Individual and Combined Addition of Marine Fish Collagen and Sea Pineapple Shell Extract on Dough Rheology and Rice Bread Quality3
Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions3
Chemical Composition and Omega 3 Human Health Benefits of Two Sea Cucumber Species of North Atlantic3
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)3
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes3
A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model2
Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis : Storage Stability and Acceptability2
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 M2
Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage2
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems2
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials2
Effect of Selected Wood Smoke on Physicochemical and Sensory Qualities of Tilapia (Oreochromis niloticus)2
Potential Utilization of Dagaa (Rastrineobola argentea) Protein Hydolysate in Formulation of Media to Support Microbial Growth and Production of Bacterial Secondary Metabolites2
Effect of Hydrothermal Processing on Physico-chemical Properties and Antioxidant Activity of Edible Brown Seaweed Sargassum wightii2
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)2
Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis2
Assessment of Biochemical Constituents and Nutritional Aspects inGracilariopsis persicaandHypnea flagelliformis2
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation2
Enteric Pathogenic and Multiple Antibiotic-Resistant Escherichia coli in Farmed Indian Major Carps and Their Environments in Peri-Urban Kolkata, India2
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)2
The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven2
Marine Macroalga-associatedBacillus amyloliquefaciensas Prospective Probiotic2
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation2
Brown and Red Marine Macroalgae as Novel Bioresources of Promising Medicinal Properties2
Should We Stop Eating Fish?2
Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)2
Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)2
Optimum Activity and Partial Characterization of Chymotrypsin from the Sciaenids Cynoscion othonopterus, Cynoscion parvipinnis, and Cynoscion xanthulus2
Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates2
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract2
Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae2
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method2
Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture2
Improving Product Added-value from Shrimp (Litopenaeus vannamei) Waste by Using Enzymatic Hydrolysis and Response Surface Methodology2
Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail ( Thunnus sp.) and Eastern Little Tuna ( 2
Vibrio spp. in Wild and Farmed Mytilus galloprovincialis along the Algerian Mediterranean Coast: Evidence of V. cholerae 01 Serotype Ogawa2
Inhibition of Melanosis and Quality Changes on Indian White Prawn Treated with Lemon and Pomelo Peel Extracts Conjugated with Copper Sulfide Nanoparticles during Chilled Storage2
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 (Hypophthalmichthys2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers2
Seafood Preservation2
Evaluation of Solar Drying on Drying Behaviour and Drying Kinetics ofPenaeus vannamei2
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method2
Physicochemical and Antioxidant Properties of Fish Sauce Prepared byVirgibacillussp. Starter Cultures Addition and Reduced Salt Process2
Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)2
Key Constituents and Antioxidant Activity of Novel Functional Foods Developed withSkeletonemaSp. Biomass2
Image Analysis to Quantify Weight-length, Weight-area, and Change of Color of Three Commercial Mullidae Species during Cold Storage2
Immunohistochemical Evaluation of Histamine Levels and Hygienic Aspect of Little Tunny (Euthynnus alletteratus) Musculature at Different Environment Time and Temperature2
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)2
Effect of In Vitro Gastrointestinal Digestion on the Bioactive Properties of Mullet (Mugil liza) Peptides2
An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin ( Colossoma macropomum)2
Jundiá Fish Skin (Rhamdia quelen): An Unexplored By-product with Great Potential to Be Used as a Novel Source of Collagen2
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery2
Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster2
Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage2
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