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 2021-11-01 to 2025-11-01.)
ArticleCitations
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)21
Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry16
Segmentation of the Brazilian Aquatic Food Market: Analysis of Consumption Patterns and Trends16
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery16
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish15
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel ( Trachurus t15
Optimization of Extraction Conditions of Gelatin from Grey Mullet (Mugilidae) Scale with RSM13
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking12
Innovations in Ulva lactuca Valorisation: A Comprehensive Review and Bibliometric Analysis for Food Science11
Efficiency of Natural Preservatives on Stability and Shelf-Life Prolongation of Phycobiliproteins11
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage11
Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species9
Collagen Scaffold Derived from Tilapia (Oreochromis niloticus) Skin: Obtention, Structural and Physico-chemical Properties9
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste9
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters8
Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)8
Comprehensive Review of Seafood Allergens: Regulations, Detection Methods, and Implications for Public Health8
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 Ball8
Paying Tribute to a Particular Board Member8
Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta8
Nucleotide Degradation Products of Indian Mackerel ( Rastrelliger kanagurta ) Stored in Iced and Refrigerated Conditions8
Natural Additives as Quality Promoters in Surimi: a Brief Review8
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods7
Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization7
Extraction of Fish Protein: Promising Insight into Novel Techniques, Influences on Functional Characteristics, and Utilization Trends6
Exploring the Muscle Quality of Olive Flounder ( Paralichthys olivaceus ) Under Pre-Slaughter Hypoxic Stress Using a UPLC-QTOF-MS Based Metabolomics Method6
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies6
Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel ( Mytilus edulis ) Oil During Accelerated Oxidative Storage6
Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat6
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid6
Seasonal Variability and Efficiency of Solar and Sun Drying Techniques for Indian Anchovy: Impacts on Quality, Shelf-Life, and Sustainability6
Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( Harpodon nehereus ) Using 1H NMR-Based Metabolomics Approach6
Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread6
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method6
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems5
Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets5
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)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 Lanka5
Polypeptides from Sea Cucumber Acaudina molpadioides Ameliorate Glucolipid Metabolism Disorder and Reverse Gut Microbiota Dysbiosis in Type 2 Diabetic Rats5
Impact, a Compelling Case for Open Access5
Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways5
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets5
Assessment of Nutritional Constituents Content and Biomedical Aspects of Five Gracilaria Species: A Multivariate Analysis5
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products5
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage5
Optimization of Ultrasound-Assisted Enzymatic Extraction Conditions on Yield, DPPH Antioxidant Activity, and Gel Strength of Agar from Gracilaria fisheri5
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 M4
Tilapia Skin Extracted Collagen, PLA, Genipin Crosslinking and Electrospinning Technique for Tissue Engineering Membranes Elaboration4
Correction4
Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)4
The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchi4
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS4
The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition4
Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage4
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets4
Tyrosinase Inhibitory Peptide from the Hydrolysates of Eel Bone: Optimization of Preparation, Inhibition Kinetics and Molecular Docking4
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)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-Life4
Identification of Marine Shellfish–Derived Bioactive Peptides by in Silico Analysis and in Vitro Inhibitory Activity on α-Glucosidase4
Effect of Rice Bran Feruloyl Oligosaccharides on the Preservation of Grass Carp Meat4
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle4
Study on the Storage Characteristics of Sturgeon Protein Prepared by Subcritical Dimethyl Ether Extraction During Cold Storage4
Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus ) By-Products in Functional and Bioactive Products3
Quality of Lipids During Frozen Storage of Polychaete ( Alitta virens ) - a Low Trophic Marine Resource Relevant for Aquaculture Feed3
Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage3
Potential of Natural AnestheticOcimum basilicumEssential Oil and Eugenol in the Preslaughter Transport of Nile TilapiaOreochromis niloticusand its Effect on Fillet Quality3
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus 3
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid3
Exploring Consumer Purchasing Patterns of Seafood Products in Chennai, Tamil Nadu, India: A Comprehensive Study Utilizing Market Basket Analysis with the TNFDC-Developed Meengal App3
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C3
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products3
Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)3
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)3
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia3
Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour3
An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness3
Nutritional Crispy from Fish Scales for Human Diet3
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage3
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis3
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs3
Determination of Shelf Life of Sago Noodles Enriched with Anchovy Flour ( Stolephorus commersonnii )3
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams3
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp ( Penaeus vannamei )3
Valorisation of Fish Side Stream Through Development of Fish Protein Hydrolysate to Enhance Physiochemical and Sensory Characteristics of Pasta3
Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties3
Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds3
Effects of Electron Beam Irradiation on Portunus trituberculatus Based on Tandem-Mass Tag-Based Quantitative Proteomic Analysis3
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility3
Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp (Fenneropenaeus chinensis)3
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)3
The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum3
Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams3
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation2
Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers2
Quality of Fish Nuggets Fortified with Guava Peel Powder During Storage in a Fabricated Solar Cooler2
Biodegradable Cling Film Incorporated with BTI and Nisin for Sea Bass ( Lateolabrax japonicas ) Fillet Preservation2
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials2
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice2
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation2
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation2
Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica2
Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs2
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants2
Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development2
Brown and Red Marine Macroalgae as Novel Bioresources of Promising Medicinal Properties2
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages2
Odor Volatile Compounds in Aquatic Products: Research Advances2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model2
Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice2
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan2
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles2
Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate2
Seafood Quality Index Method (QIM) – Are All Studies Going in the Same Direction?2
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)2
Rheological Behavior and Microstructures in the Hybrid Gel of Scallop ( Patinopecten yessoensis ) Male Gonad Hydrolysates Modified by κ-Carrageenan and Methyl-β-Cyclodex2
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method2
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)2
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh2
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)2
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)2
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