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 2021-06-01 to 2025-06-01.)
ArticleCitations
Evaluation of Post-Harvest Procedures for Quality Enhancement in the Louisiana Commercial Shrimp Industry20
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish15
Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus)15
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel ( Trachurus t14
Effect of Codend Design and Postponed Bleeding on Hemoglobin in Cod Fillets Caught by Bottom Trawl in the Barents Sea Demersal Fishery14
Optimization of Extraction Conditions of Gelatin from Grey Mullet (Mugilidae) Scale with RSM13
Innovations in Ulva lactuca Valorisation: A Comprehensive Review and Bibliometric Analysis for Food Science11
Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities11
Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout (Salmo trutta caspius) during Frozen Storage11
Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates11
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 Ball11
Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking11
Taking Steps in the Right Direction10
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters9
Comparative Evaluation of Patties Prepared from Pacific White Shrimps (Litopenaeus vannamei) Grown in Inland Saline Water and Brackish Water Regimes during Frozen Storage9
Comprehensive Review of Seafood Allergens: Regulations, Detection Methods, and Implications for Public Health8
Different Extraction Procedures and Assessment of Proteins from Five Sri Lankan Seaweed Species8
Physicochemical, Biofunctional, Structural, Sensory, and Cooking Characteristics of Seaweed (Caulerpa racemosa) Incorporated Pasta8
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste8
Natural Additives as Quality Promoters in Surimi: a Brief Review8
Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)8
Collagen Scaffold Derived from Tilapia (Oreochromis niloticus) Skin: Obtention, Structural and Physico-chemical Properties8
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
Paying Tribute to a Particular Board Member7
Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread7
Synergy of Nisin Z and Sodium Chloride in the Inhibition of Food-Borne Pathogens and Quality Control of Aquatic Foods7
Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat6
Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies6
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products6
Identification of Endogenous and Artificial Formaldehyde Biomarkers in Bombay Duck ( Harpodon nehereus ) Using 1H NMR-Based Metabolomics Approach6
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
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 Systems6
Polypeptides from Sea Cucumber Acaudina molpadioides Ameliorate Glucolipid Metabolism Disorder and Reverse Gut Microbiota Dysbiosis in Type 2 Diabetic Rats6
Effective Treatment of Curry (Murraya koenigii) and Moringa (Moringa oleifera) Leaves Extracts on Melanosis of Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage5
Impact, a Compelling Case for Open Access5
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
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets5
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
Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets5
Plum ( Prunus domestica ) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage5
Microbiota Composition and Quality Changes of Tiger Puffer (Takifugu rubripes) Fillets during 4°C Refrigerated and Ice Storage5
Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle5
The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout ( Salvelinus fontinalis , Mitchi5
Biodegradation of Chitin Extracted from Labeo catla Fish Scales and Production of Chitooligosaccharides by Novel Chitinolytic Bacteria Streptomyces chilikensis RC18305
The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)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 Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)5
Effects of Collagen Peptides from Cod ( Gadus ) Skin on Delaying H 2 O 2 -Induced Senescence of 2BS4
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
Tilapia Skin Extracted Collagen, PLA, Genipin Crosslinking and Electrospinning Technique for Tissue Engineering Membranes Elaboration4
Correction4
Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams4
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp ( Penaeus vannamei )4
Study on the Storage Characteristics of Sturgeon Protein Prepared by Subcritical Dimethyl Ether Extraction During Cold Storage4
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
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
The Effect of Various Methods on the Drying Kinetics and Mathematical Modelling of Seabass (Dicentrarchus labrax)4
Quality of Lipids During Frozen Storage of Polychaete ( Alitta virens ) - a Low Trophic Marine Resource Relevant for Aquaculture Feed4
Tyrosinase Inhibitory Peptide from the Hydrolysates of Eel Bone: Optimization of Preparation, Inhibition Kinetics and Molecular Docking4
Effect of Rice Bran Feruloyl Oligosaccharides on the Preservation of Grass Carp Meat4
The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition4
Influence of Different Oatmeal Concentrations on Atlantic Salmon (Salmo salar) Fish Burger: Effects on Physicochemical, Technological, and Sensory Properties4
Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia4
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages3
The Predicted Model of the Sensory Quality of Refrigerated Tilapia Skin Established Based on Characteristic Near-Infrared Spectrum3
Potential of Natural AnestheticOcimum basilicumEssential Oil and Eugenol in the Preslaughter Transport of Nile TilapiaOreochromis niloticusand its Effect on Fillet Quality3
The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass Fillets Stored at 4±1°C3
The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi3
Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development3
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus 3
Oregano Essential Oil-Pectin Edible Films on Shelf-Life Extension of Large Yellow Croaker (Pseudosciaena crocea) Fillet during Iced Storage3
Effects of Electron Beam Irradiation on Portunus trituberculatus Based on Tandem-Mass Tag-Based Quantitative Proteomic Analysis3
Enrichment of Yogurt with Encapsulated Fish Oil by Complex Coacervation Using Almond Gum and Gelatin as Wall Materials3
Enzymatic Conversion of Red Tilapia ( Oreochromis niloticus ) By-Products in Functional and Bioactive Products3
Biochemical Changes of Nile Tilapia (Oreochromis niloticus) Meat during Ice Storage: A Comparison between Slurry Ice vs Flake Ice3
Hepatoprotective Effect of Alcoholic and N-hexane Extracts of Crayfish Procambarus Clarkii against CCl4-induced Damage in HepG2 Cells3
Molluscophagy in North East India: Assessment of Nutritive Value of Four Edible Freshwater Molluscs3
Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products3
Comparison of the Formaldehyde Content in Indian Mackerel (Rastrelliger kanagurta) Fish Using High Performance Liquid Chromatography and UV-Vis Spectrophotometry3
Controlled Bio-Fermentation by Lactobacillus and Lactococcus Probiotics for Improving Quality and Safety of Fessiekh (Fermented Grey Mullet)3
Jundiá Fish Skin (Rhamdia quelen): An Unexplored By-product with Great Potential to Be Used as a Novel Source of Collagen3
Rheological Behavior and Microstructures in the Hybrid Gel of Scallop ( Patinopecten yessoensis ) Male Gonad Hydrolysates Modified by κ-Carrageenan and Methyl-β-Cyclodex3
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility3
Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)3
Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour3
Brown and Red Marine Macroalgae as Novel Bioresources of Promising Medicinal Properties3
Physicochemical, Antioxidant and Sensory Properties of Ready-to-drink Chrysanthemum Tea Fortified with Hydrolyzed Collagen from Salmon Scale Ossein3
Potential Utilization of Dagaa (Rastrineobola argentea) Protein Hydolysate in Formulation of Media to Support Microbial Growth and Production of Bacterial Secondary Metabolites3
Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis3
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 Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage3
Nile Tilapia (Oreochromis niloticus Linnaeus , 1758) Sausages Developed from Mechanically Separated Meat (MSM) and Enriched with Pineapple (Ananas comosus (L.) Merril) Fibers3
An Intelligent Indicator Film Based on Food Derived Materials for Real-Time Visual Monitoring of Salmon Freshness3
Marine Macroalga-associatedBacillus amyloliquefaciensas Prospective Probiotic3
Nutritional Crispy from Fish Scales for Human Diet3
Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method3
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
Biodegradable Cling Film Incorporated with BTI and Nisin for Sea Bass ( Lateolabrax japonicas ) Fillet Preservation3
Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid3
Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp (Fenneropenaeus chinensis)3
Comparative Phytochemical and Pharmacological Properties of Commonly Available Tropical Green Seaweeds2
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles2
Tilapia from Most of the Sources in Bangladesh are Safe for Human Consumption: A Hazard Index (HI) Based Study on Heavy Metals2
Production of a Nutritious Canned Salmon Soup Suitable for Human Consumption from Filleting By-products Using Plant Processing Conditions2
Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs2
Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation2
Investigation of Antibiotic Residue, Nitrofuran Compounds, Microbial Properties and Heavy Metal Amount in Rainbow Trout (Oncorhynchus mykiss)2
Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation2
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)2
The Effect of Frying Process on Lipids in Small Yellow Croaker (Larimichthys polyactis) and Frying Oil2
Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger2
Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract2
Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan2
Fillet Quality in Rainbow Trout ( Oncorhynchus mykiss ) Raised on Different Dietary Oils Over a Long-Term Feeding Trial2
Study of Gelatin and Peppermint Oil Nanoemulsion Coating Against Food-Borne Pathogens, as Well as Its Effect on Shrimp Quality and Preservation2
DNA Extracted from Byproducts of Common Carp Testis and Application in Removing Ethidium Bromide from Pollutants2
Quality of Fish Nuggets Fortified with Guava Peel Powder During Storage in a Fabricated Solar Cooler2
Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin2
Effects of Different Pretreatment Methods and Dietary Factors on the Form and Bioavailability of Iodine in Laminaria japonica2
The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage2
Nutritional Value and Biological Activities of Sea Cucumber Holothuria scabra Cultured in the Open Pond System2
Key Constituents and Antioxidant Activity of Novel Functional Foods Developed withSkeletonemaSp. Biomass2
Improving Product Added-value from Shrimp (Litopenaeus vannamei) Waste by Using Enzymatic Hydrolysis and Response Surface Methodology2
Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC)2
Infection ofKudoa anatolica(Cnidaria: Myxozoa): Impact on the Nutritional Composition ofAtherina hepsetus(Atherinidae) Flesh2
Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish2
Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo2
Seafood Quality Index Method (QIM) – Are All Studies Going in the Same Direction?2
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model2
Preparation and Quality Attributes of Egg-reduced Pound Cake Incorporating Grass Carp (Ctenopharyngodonidella) Protein Concentrate2
Hypoglycemic Effect of Polysaccharides from Porphyra yezoensis Associated with Reduced Intestinal α-Amylase Activity in Diabetes Mellitus KKAy Mice2
Effects of Onboard Refrigerated Seawater Storage of Whole Ungutted Atlantic Cod ( Gadus morhua ) on Quality Parameters of Fillets2
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