Journal of Aquatic Food Product Technology

Papers
(The TQCC of Journal of Aquatic Food Product Technology is 3. 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 2020-04-01 to 2024-04-01.)
ArticleCitations
Evaluation of Chitosan-zein Coating Containing Free and Nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. Extract on Quality Attributes of Rainbow Trout41
Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials27
The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage23
Mathematical Modeling of Drying Kinetics and Quality Characteristics of Shrimps Dried under a Solar–LPG Hybrid Dryer23
Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish23
Consumer Preferences for Farmed Seafood: An Italian Case Study22
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture19
Rheological, Physico-chemical, and Surface-Active Properties of Gelatin Extracted from Bigeye Tuna (Thunnus obesus) Skin Waste16
Analysis of Phytosterol, Fatty Acid, and Carotenoid Composition of 19 Microalgae and 6 Bivalve Species15
Comparative Analysis of Different Drying Techniques Based on the Qualitative Characteristics of Spirulina platensis Biomass15
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities12
Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing11
Effect of a Dietary Mixture of Beneficial Bacteria on Growth Performance, Health Condition, Chemical Composition, and Water Quality of Nile Tilapia,Oreochromis niloticusFingerlings11
Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage10
Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate9
Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)9
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies8
Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicus8
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
Physicochemical Properties and Angiotensin I Converting Enzyme Inhibitory Peptides of Freshwater Fish Skin Collagens8
Efficiency of biotransformation of shellfish waste to carotenoprotein by autolysis and crab-shrimp endo-enzymes7
Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage7
Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples7
Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet7
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)7
Real-Time Detection of Packaged Seer Fish Spoilage Using Halochromic Optical Nose7
Variation in the Nutritional Composition of Soft and Hard Blue Swimming Crabs (Portunus pelagicus) Having Good Export Potential7
Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran7
Comparative Phytochemical and Pharmacological Properties of Commonly Available Tropical Green Seaweeds7
The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi7
Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber7
Production and Fractionation of Rocky Shore Crab (Grapsus albacarinous) Protein Hydrolysate by Ultrafiltration Membrane: Assessment of Antioxidant and Cytotoxic Activities7
Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage7
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System6
Antimicrobial Activity of Selected Essential Oils on Pseudomonas Species Associated with Spoilage of Fish with Emphasis on Cinnamon Essential Oil6
Histological, Physicochemical and Microbiological Changes in the Carp (Cyprinus carpio) Muscles after Freezing6
Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process6
NMR Metabolomics of Saurida tumbil Fish Treated with Formaldehyde Solution as Misconduct Food Preservation Method6
Comparison of the Nutritional Quality of Three Edible Tissues from Precocious and Normal Adult Female Chinese Mitten Crabs (Eriocheir sinensis)6
Influence of different heat treatments on the lipid quality of African Catfish (Clarias gariepinus)6
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
Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)6
Nettle (Utrica dioica) Essential Oil Incorporation in Edible Film from Caspian Whitefish (Rutilus frisii kutum) Scale: Physical, Antimicrobial, and Morphological Characterization6
Nutritional Value and Potential Applications of Jellyfish6
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C5
Preponderance of Multidrug-resistant, Toxigenic, and Thermotolerant Enteropathogenic Bacteria in Raw and Cooked Seafood of Indo-Gangetic Basin and Associated Health Risks5
Efficacy of Ten Structurally Related Essential Oil Components on Anti-biofilm and Anti-quorum Sensing against Fish Spoilers Pseudomonas and Aeromonas5
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics5
Influence of Frozen Storage on Properties of Rohu and Pangas Protein Isolates Obtained from Its Processing Waste5
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl5
Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794)5
The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage5
Microencapsulated Lemongrass (Cymbopogon flexuosus) Essential Oil Supplementation on Quality and Stability of Silver Catfish Fillets during Frozen Storage5
Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS5
Seasonal Variations in Total Lipid and Fatty Acid Composition of Haliotis discus Hannai from Three Different Production Zones5
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
Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein5
Valorisation of Frozen Cod (Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis5
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid5
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion5
Phlorotannins Composition, Radical Scavenging Capacity and Reducing Power of Phenolics from the Brown AlgaCystoseira sauvageauana5
Natural Additives as Quality Promoters in Surimi: a Brief Review4
Investigation of the Effect of Different Immersion Times of Anchovy Fillets in Liquid Smoke Flavoring on Color by Image Analysis4
Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi4
Antibiotic-resistance in Motile Aeromonas spp. of Indian Major Carps Sold in Retail Markets of Peri-urban Kolkata, India4
Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage4
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia4
The Effect of Depuration on Metals, Bacteria, and Nutrition in Venus verrucosa from the Aegean Sea: Benefit and Risk for Consumer Health of Warty Venus4
Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refriger4
Establishing a Method for Electrical Immobilization of Whitefish on Board Fishing Vessels4
Potential of Ulvan Polysaccharide from Ulva lactuca as Antifungal Against Some Foodborne Fungi Isolated from Spoiled Tomato Sauce Cans4
Comparative Analysis of the Effect of Ultrasound-Assisted and Conventional Water Bath Extraction Methods on the Physicochemical Characteristics of Tilapia Scales Gelatin4
Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎4
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage4
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations4
The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage4
Moderate Halophilic Lactic Acid Bacteria from Jambal roti: A Traditional Fermented Fish of Central Java, Indonesia4
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°C3
Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce3
Tilapia from Most of the Sources in Bangladesh are Safe for Human Consumption: A Hazard Index (HI) Based Study on Heavy Metals3
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan3
Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product3
Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish3
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice3
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste3
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)3
Tuna Red Meat as a Novel Ingredient in Pet Food for Dogs3
Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae3
Effects of Phyllanthus amarus and Euphorbia hirta Dip Treatments on the Protection of Striped Catfish (Pangasianodon hypophthalmus) Fillets against Spoilage during Ice Storage3
Fortification of Surimi Gels with Camel Milk3
Shelf-life Prediction of Chilled Penaeus vannamei Using Grey Relational Analysis and Support Vector Regression3
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 Process3
Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour3
Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions3
RSM Based Process Variables Optimization of Restructured Fish Meat3
Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions3
Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture3
Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies3
Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product3
Comparison of the Formaldehyde Content in Indian Mackerel (Rastrelliger kanagurta) Fish Using High Performance Liquid Chromatography and UV-Vis Spectrophotometry3
Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers3
Optimization of Hydrolysis Conditions for Production of Gelatin Hydrolysates from Shark Skin Byproduct and Evaluation of Their Antioxidant Activities3
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants3
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source3
Rice Bran Hydrolysates Minimize Freeze-Denaturation of Washed Fish Mince during Extended Freeze-Thaw Cycles3
Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps3
Comparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan3
Treptacantha abies-marina(S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient3
Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)3
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