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 2021-02-01 to 2025-02-01.)
ArticleCitations
Real-Time Quality Determination: The Pot of Gold at the End of the Rainbow33
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs27
The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil26
Inhibition of Melanosis and Quality Changes on Indian White Prawn Treated with Lemon and Pomelo Peel Extracts Conjugated with Copper Sulfide Nanoparticles during Chilled Storage14
Optimization of Extraction Conditions of Gelatin from Grey Mullet (Mugilidae) Scale with RSM11
Effect of Nozzle Jet Model on Heat and Moisture Transfer Uniformity of Sea Cucumber11
Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage10
Hepatoprotective Effect of Alcoholic and N-hexane Extracts of Crayfish Procambarus Clarkii against CCl4-induced Damage in HepG2 Cells10
Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail ( Thunnus sp.) and Eastern Little Tuna ( 9
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)9
Solar Hybrid Drying System for Marine Applications – A Comprehensive Review9
Fish Sauce with Red Soil9
Seasonal Variation in Proximate Composition and Fatty Acid Profiles of Three Scorpion Fish from the Mediterranean Sea, Turkey8
Microbial Composition and Quality Changes in Whole Golden Pomfret ( Trachinotus ovatus ) During Refrigerated, Ice, and Vacuum-Packed Storage8
Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog ( Lithobates catesbeianus ) Skin8
An Enhancement to Development, Characterization and Potential Application of Gelatin Extracted from Native Brazilian Fish Skin ( Colossoma macropomum)8
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage8
Assessment of Biochemical Constituents and Nutritional Aspects inGracilariopsis persicaandHypnea flagelliformis8
Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major8
Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi8
Investigation of the Synergistic Effect of Rosehip Vinegar and Propolis Extract on Antibacterial and Antibiofilm Efficacy Against Foodborne Pathogens and Their Protective Effect on Sardine ( 7
Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry7
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage7
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)7
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis7
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid7
Experimental and Simulation Study of Drying Skipjack Tuna with a Modified Microwave Drying System7
Seasonal Variations in Total Lipid and Fatty Acid Composition of Haliotis discus Hannai from Three Different Production Zones6
The Ultrasound Effect on the Drying Characteristics of Loligo vulgaris by the Methods of Oven and Vacuum-oven6
Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture6
The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets6
Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0°C6
Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp (Fenneropenaeus chinensis)6
Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage6
Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing6
Fatty Acid Profiles of Venus Clam (Marcia opima) and Blood Cockles (Anadara granosa) Harvested at Different Geographical Locations in the Northwest Coast of Sri Lanka6
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery6
Phlorotannins Composition, Radical Scavenging Capacity and Reducing Power of Phenolics from the Brown AlgaCystoseira sauvageauana6
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)5
Evaluation of Nanochitosan-zein Coating Containing Free and Nano-encapsulated Mentha pulegium L. Hydroalcoholic Extract on Quality Attributes of Persian Shrimp (Fenneropenaeus persian)5
Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates5
Effect of Post-ultrasonication-Assisted Treatment on Biocalcium Extraction from Tuna Eye Scleral Cartilage5
Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference5
NMR Metabolomics of Saurida tumbil Fish Treated with Formaldehyde Solution as Misconduct Food Preservation Method5
Determination of the Consumer Profile in Relation to New Food Products Based on Soy with Microalgae in Brazil5
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System5
Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae5
Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran5
Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl5
Assessment of the Nutritional Value of Cultured Sea Cucumber Apostichopus japonicus5
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities5
Development and Testing of a Small-Scale Fish Filleting Machine for an Indian Major Carp, Rohu ( Labeo rohita )5
Design and Development of Hot Air-assisted Continuous Infrared Drying System for Shrimps5
The Effects of Surimi Process on Amino Acids Profile of Sphyraena jello Fish4
Effects of Natural and Artificial Seawater Temporary Rearing on Flavor and Immunomodulation of Acanthopagrus schlegelii : A Study Based on GC-MS and UPLC-MS Untargeted M4
In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage4
RSM Based Process Variables Optimization of Restructured Fish Meat4
Triacylglycerol and Phospholipid Classes ofCapoettaumbla4
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes4
Fatty Acid Profile and Proximate Composition of Gonads from Wild Echinometra vanbrunti during an Annual Cycle: Suitability for Human Consumption4
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking4
Potential Utilization of Dagaa (Rastrineobola argentea) Protein Hydolysate in Formulation of Media to Support Microbial Growth and Production of Bacterial Secondary Metabolites4
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish4
Response Surface Optimization of Steam Blanching Conditions of Shrimp ( Metapenaeus dobsoni ) for Drying in Solar-Electrical Hybrid Dryer4
Enrichment of Alkylglycerols and Docosahexaenoic Acid via Enzymatic Ethanolysis of Shark Liver Oil and Short-path Distillation4
Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage4
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials4
Effects of Seasonal Variation in Plumpness, Biochemical Composition from Scallop ( Mizuhopecten yessoensis ) on Vitality Changes During Dry Storage4
Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways4
Enteric Pathogenic and Multiple Antibiotic-Resistant Escherichia coli in Farmed Indian Major Carps and Their Environments in Peri-Urban Kolkata, India4
Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies4
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 Product3
Tandem Mass Tag-Based Proteomics Reveals the effect of Electron Beam Irradiation on Metabolism-Related Differentially Expressed Proteins in Solenocera melantho Postmortem3
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS3
Variation in the Nutritional Composition of Soft and Hard Blue Swimming Crabs (Portunus pelagicus) Having Good Export Potential3
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method3
Heavy Metal Residues and Bacterial Pathogens of Food Safety Significance in Edible Crustacean from Crude-Oil-Impacted Niger Delta, Nigeria3
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets3
Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)3
Optimization of Hemoglobin Chitosan Glycosylation Conditions and Structural Characteristics and Functions of Glycosylated Hemoglobin after an In vitro Digestion3
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages3
Commonly Available Deep-Water Shrimps from the Arabian Sea along the Southwest Coast of Peninsular India as Prospective Nutritional Source3
Nutritional Value and Potential Applications of Jellyfish3
Gim ( Porphyra yezoensis ) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake3
Effect of Post Slaughter Time Interval (PSI) on the Quality of Heteroclarias3
Characterization and Bioactivities of Sequentially-Prepared Sea Cucumber Ethanolic Extracts and Protein Hydrolysates3
Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates3
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle3
Tyrosinase Inhibitory Peptide from the Hydrolysates of Eel Bone: Optimization of Preparation, Inhibition Kinetics and Molecular Docking3
The Impact of Oxygen and Ascorbic Acid Treatments on the Physicochemical Attributes of Live Sea Cucumber During Extended Transportation/Storage3
Production and Fractionation of Rocky Shore Crab (Grapsus albacarinous) Protein Hydrolysate by Ultrafiltration Membrane: Assessment of Antioxidant and Cytotoxic Activities3
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