Journal of Aquatic Food Product Technology

Papers
(The median citation count of Journal of Aquatic Food Product Technology is 1. 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 2022-05-01 to 2026-05-01.)
ArticleCitations
Segmentation of the Brazilian Aquatic Food Market: Analysis of Consumption Patterns and Trends18
Marine Derived Edible Films from Seaweed–Fish Protein Composites for Next-Generation Active Packaging17
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel ( Trachurus t17
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery14
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish12
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
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking11
Innovations in Ulva lactuca Valorisation: A Comprehensive Review and Bibliometric Analysis for Food Science11
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters10
Natural Additives as Quality Promoters in Surimi: a Brief Review10
Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species9
Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta9
Comprehensive Review of Seafood Allergens: Regulations, Detection Methods, and Implications for Public Health9
Nucleotide Degradation Products of Indian Mackerel ( Rastrelliger kanagurta ) Stored in Iced and Refrigerated Conditions9
Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( Harpodon nehereus ) Using 1H NMR-Based Metabolomics Approach9
Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)9
Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat8
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid7
Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization7
Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel ( Mytilus edulis ) Oil During Accelerated Oxidative Storage7
Extraction of Fish Protein: Promising Insight into Novel Techniques, Influences on Functional Characteristics, and Utilization Trends7
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods7
Exploring the Muscle Quality of Olive Flounder ( Paralichthys olivaceus ) Under Pre-Slaughter Hypoxic Stress Using a UPLC-QTOF-MS Based Metabolomics Meth7
Seasonal Variability and Efficiency of Solar and Sun Drying Techniques for Indian Anchovy: Impacts on Quality, Shelf-Life, and Sustainability7
Characterization of Ice Cream Fortified With Encapsulated Fish Roe Oil and Defatted Fish Roe Protein Hydrolysate6
Impact, a Compelling Case for Open Access6
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems6
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products6
Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets6
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method6
Assessment of Nutritional Constituents Content and Biomedical Aspects of Five Gracilaria Species: A Multivariate Analysis6
Optimization of Ultrasound-Assisted Enzymatic Extraction Conditions on Yield, DPPH Antioxidant Activity, and Gel Strength of Agar from Gracilaria fisheri6
Polypeptides from Sea Cucumber Acaudina molpadioides Ameliorate Glucolipid Metabolism Disorder and Reverse Gut Microbiota Dysbiosis in Type 2 Diabetic Rats6
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets5
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage5
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets5
Effect of Blanching Conditions on the Quality of Infrared-Dried Squid Rings: Sensory-Based Optimization and Semi-Empirical Drying Modeling5
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)5
The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchi5
Study on the Storage Characteristics of Sturgeon Protein Prepared by Subcritical Dimethyl Ether Extraction During Cold Storage5
Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways5
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle5
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS5
Tyrosinase Inhibitory Peptide from the Hydrolysates of Eel Bone: Optimization of Preparation, Inhibition Kinetics and Molecular Docking4
Tilapia Skin Extracted Collagen, PLA, Genipin Crosslinking and Electrospinning Technique for Tissue Engineering Membranes Elaboration4
Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage4
Identification of Marine Shellfish–Derived Bioactive Peptides by in Silico Analysis and in Vitro Inhibitory Activity on α-Glucosidase4
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
The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition4
Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage4
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
Effect of Rice Bran Feruloyl Oligosaccharides on the Preservation of Grass Carp Meat4
Correction4
Valorisation of Fish Side Stream Through Development of Fish Protein Hydrolysate to Enhance Physiochemical and Sensory Characteristics of Pasta4
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 Diet3
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
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia3
Quality of Lipids During Frozen Storage of Polychaete ( Alitta virens ) - a Low Trophic Marine Resource Relevant for Aquaculture Feed3
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility3
An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness3
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid3
Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus3
The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum3
Algae Intended for Human Consumption: Health Benefits and Risks3
Microstructure and Texture of Jellyfish Food Products: A Minireview3
Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour3
Fish Liver as Fifth Quarter: A Review Regarding Potential Food Functional Ingredient3
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)3
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
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages3
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs3
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C3
Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams3
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus 3
Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties3
Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus ) By-Products in Functional and Bioactive Products3
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp ( Penaeus vannamei )3
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams3
Determination of Shelf Life of Sago Noodles Enriched with Anchovy Flour ( Stolephorus commersonnii )3
Biodegradable Cling Film Incorporated with BTI and Nisin for Sea Bass ( Lateolabrax japonicas ) Fillet Preservation3
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis3
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products3
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)2
Recent Advancements in the Fisheries By-Products Processing Technologies as Sustainable Feedstuff for Aquaculture: Current Knowledge and Future Perspectives2
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation2
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation2
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh2
Fillet Quality in Rainbow Trout ( Oncorhynchus mykiss ) Raised on Different Dietary Oils Over a Long-Term Feeding Trial2
Quality of Fish Nuggets Fortified with Guava Peel Powder During Storage in a Fabricated Solar Cooler2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers2
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice2
The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage2
Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development2
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan2
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants2
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract2
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
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials2
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method2
Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model2
Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo2
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles2
Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice2
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation2
Seafood Quality Index Method (QIM) – Are All Studies Going in the Same Direction?2
Odor Volatile Compounds in Aquatic Products: Research Advances2
Effect of Natural Binders and Nettle Extract on Quality of Low-Salt Restructured Trout Steaks1
Synergistic Tenderization of Abalone by Alginate and Impregnation: Role of Porosity and Protein-Polysaccharide Interactions1
A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon ( Salmo salar L.) and Atlantic Cod ( Gadus morhua )1
Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage1
The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks1
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans1
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 (Hypophthalmichthys1
Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )1
Ultrasound-Mediated Technique for Facilitating Collagen Recovery from Yellowfin ( Thunnus albacares ) Skin: Insight into the Structure, Functional and Antioxidant Specif1
In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage1
Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei)1
Heavy Metal Residues and Bacterial Pathogens of Food Safety Significance in Edible Crustacean from Crude-Oil-Impacted Niger Delta, Nigeria1
Development and Testing of a Small-Scale Fish Filleting Machine for an Indian Major Carp, Rohu ( Labeo rohita )1
Design and Fabrication of Enhanced Fish De-Scaling Machine1
Effects of Onboard Refrigerated Seawater Storage of Whole Ungutted Atlantic Cod ( Gadus morhua ) on Quality Parameters of Fillets1
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases1
Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica1
Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon1
The Effect of Chitosan Treatment on the Microbial Diversity of Cold-Stored Macrobrachium rosenbergii1
Processing and Storage Rather of Mortadella from Nile Tilapia Filleting Residues1
Applications of Nanotechnology in Seafood Packaging: A Review1
Effect of Different Cooking Methods on Nutritional, Physicochemical and Sensory Quality of Atlantic Salmon ( Salmo salar )1
Proteolytic Activity in Four Low-Trophic Marine Species from the North Atlantic: Effects of pH and Temperature Across Species1
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System1
Identification of Biomarkers to Distinguish Between Korean and Russian Snow Crabs Using Omics-Related Techniques, Fatty Acid Profiling, and Multivariate Statistical Analysis1
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source1
Comparing the Muscle Nutritional Quality of Eight Common Wild-Caught Economic Shrimp Species from the East China Sea1
Upcycling of Side-Streams On-Board Factory Fishing Vessels1
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating1
Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils1
The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana1
Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying1
Gim ( Porphyra yezoensis ) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake1
Gelatin from Skins with Scales of Tambaqui ( Colossoma macropomum ) Amazonian Fish: Extraction Process and Technological Properties1
Industrial Freezing Techniques and Their Effect on the Quality Parameters of Octopus Enteroctopus megalocyathus Product1
Effect of Post-ultrasonication-Assisted Treatment on Biocalcium Extraction from Tuna Eye Scleral Cartilage1
0.30321502685547