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 2022-08-01 to 2026-08-01.)
ArticleCitations
Segmentation of the Brazilian Aquatic Food Market: Analysis of Consumption Patterns and Trends20
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish17
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery12
Marine Derived Edible Films from Seaweed–Fish Protein Composites for Next-Generation Active Packaging11
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel ( Trachurus t11
Efficiency of Natural Preservatives on Stability and Shelf-Life Prolongation of Phycobiliproteins10
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage9
Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)9
Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species9
Nucleotide Degradation Products of Indian Mackerel ( Rastrelliger kanagurta ) Stored in Iced and Refrigerated Conditions9
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters9
Innovations in Ulva lactuca Valorisation: A Comprehensive Review and Bibliometric Analysis for Food Science9
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
Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( Harpodon nehereus ) Using 1H NMR-Based Metabolomics Approach8
Exploring the Muscle Quality of Olive Flounder ( Paralichthys olivaceus ) Under Pre-Slaughter Hypoxic Stress Using a UPLC-QTOF-MS Based Metabolomics Meth8
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
Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat7
Review on Fish Waste Valorization: Advanced Fish Oil Extraction and Chitosan Application for Fish Oil Nano-Encapsulation Technologies6
Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets6
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods6
Seasonal Variability and Efficiency of Solar and Sun Drying Techniques for Indian Anchovy: Impacts on Quality, Shelf-Life, and Sustainability6
Impact, a Compelling Case for Open Access6
Extraction of Fish Protein: Promising Insight into Novel Techniques, Influences on Functional Characteristics, and Utilization Trends6
Polypeptides from Sea Cucumber Acaudina molpadioides Ameliorate Glucolipid Metabolism Disorder and Reverse Gut Microbiota Dysbiosis in Type 2 Diabetic Rats6
Optimization of Pigment Extraction from Aristeus alcocki Shell Wastes via Different Solvent Systems6
Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method6
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products5
Optimization of Ultrasound-Assisted Enzymatic Extraction Conditions on Yield, DPPH Antioxidant Activity, and Gel Strength of Agar from Gracilaria fisheri5
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets5
Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways5
Characterization of Ice Cream Fortified With Encapsulated Fish Roe Oil and Defatted Fish Roe Protein Hydrolysate5
Effect of Blanching Conditions on the Quality of Infrared-Dried Squid Rings: Sensory-Based Optimization and Semi-Empirical Drying Modeling5
Study on the Storage Characteristics of Sturgeon Protein Prepared by Subcritical Dimethyl Ether Extraction During Cold Storage5
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)5
Assessment of Nutritional Constituents Content and Biomedical Aspects of Five Gracilaria Species: A Multivariate Analysis5
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage5
The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchi5
Control of Melanosis in Pre-Cooked PUD Tail-On Shrimp During Frozen Thawed Storage Using Sulfite Free Alternatives4
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
Correction4
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
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS4
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle4
Effect of Rice Bran Feruloyl Oligosaccharides on the Preservation of Grass Carp Meat4
Fish Liver as Fifth Quarter: A Review Regarding Potential Food Functional Ingredient4
Identification of Marine Shellfish–Derived Bioactive Peptides by in Silico Analysis and in Vitro Inhibitory Activity on α-Glucosidase4
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets4
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
Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage4
Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus)3
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus 3
Valorisation of Fish Side Stream Through Development of Fish Protein Hydrolysate to Enhance Physiochemical and Sensory Characteristics of Pasta3
Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds3
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp ( Penaeus vannamei )3
Microstructure and Texture of Jellyfish Food Products: A Minireview3
Affordable Novel Alternative Methods for the Enumeration of Lactic Acid Bacteria in Vacuum Packed Fishes3
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
Effects of Electron Beam Irradiation on Portunus trituberculatus Based on Tandem-Mass Tag-Based Quantitative Proteomic Analysis3
Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus ) By-Products in Functional and Bioactive Products3
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)3
An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness3
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs3
Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams3
The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum3
Determination of Shelf Life of Sago Noodles Enriched with Anchovy Flour ( Stolephorus commersonnii )3
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
Quality of Lipids During Frozen Storage of Polychaete ( Alitta virens ) - a Low Trophic Marine Resource Relevant for Aquaculture Feed3
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams3
Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties3
Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour3
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility3
Algae Intended for Human Consumption: Health Benefits and Risks3
Odor Volatile Compounds in Aquatic Products: Research Advances2
Biodegradable Cling Film Incorporated with BTI and Nisin for Sea Bass ( Lateolabrax japonicas ) Fillet Preservation2
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation2
Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus2
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model2
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers2
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles2
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice2
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
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract2
Storage of Pre-Rigor Fish Muscle at Different Frozen Temperatures: Effects on Water-Holding, Metabolic Process, and Physicochemical Properties of Muscle Proteins2
Quality of Fish Nuggets Fortified with Guava Peel Powder During Storage in a Fabricated Solar Cooler2
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid2
Psychrobacter Sp. KFRI-CH2-11 from Korean Fermented Anchovy: Polyphasic Characterization and Potential Relevance to Cold-Chain Seafood Environments2
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh2
Sustainable Valorization of Salmon Head By-Products into Chondroitin Sulfate-Enriched Hydrolysates for Postmenopausal Osteoporosis Management2
Fillet Quality in Rainbow Trout ( Oncorhynchus mykiss ) Raised on Different Dietary Oils Over a Long-Term Feeding Trial2
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)2
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials2
Recent Advancements in the Fisheries By-Products Processing Technologies as Sustainable Feedstuff for Aquaculture: Current Knowledge and Future Perspectives2
Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice2
Quality Evaluation of Sardinella aurita Fermented with Aspergillus oryzae : Microbiological and Physicoche2
Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo2
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages2
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
The Effect of Different Fat Types in High Internal Phase Emulsions on the Gel Properties of Mixed Shrimp Paste2
Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development2
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