Fishes

Papers
(The H4-Index of Fishes is 15. 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 2020-05-01 to 2024-05-01.)
ArticleCitations
The Application of Single-Cell Ingredients in Aquaculture Feeds—A Review99
Main Components of Fish Immunity: An Overview of the Fish Immune System52
Yellowstone Lake Ecosystem Restoration: A Case Study for Invasive Fish Management33
Trends in Growth Modeling in Fisheries Science27
Nutritional and Growth Effect of Insect Meal Inclusion on Seabass (Dicentrarchuss labrax) Feeds26
Astragalus membranaceus Extract (AME) Enhances Growth, Digestive Enzymes, Antioxidant Capacity, and Immunity of Pangasianodon hypophthalmus Juveniles20
Sustainable Utilization of Fishery Waste in Bangladesh—A Qualitative Study for a Circular Bioeconomy Initiative18
Probiotics Have the Potential to Significantly Mitigate the Environmental Impact of Freshwater Fish Farms17
Bioproduction of Prodigiosin from Fishery Processing Waste Shrimp Heads and Evaluation of Its Potential Bioactivities17
A Review on the Use of Computer Vision and Artificial Intelligence for Fish Recognition, Monitoring, and Management17
Potential Symbiotic Effects of β-1,3 Glucan, and Fructooligosaccharides on the Growth Performance, Immune Response, Redox Status, and Resistance of Pacific White Shrimp, Litopenaeus vannamei to Fusari16
Growth Performance, Feed Utilization, Gut Integrity, and Economic Revenue of Grey Mullet, Mugil cephalus, Fed an Increasing Level of Dried Zooplankton Biomass Meal as Fishmeal Substitutions16
Effects of Microplastics on Reproduction and Growth of Freshwater Live Feeds Daphnia magna16
Development of Carbon Dioxide Barriers to Deter Invasive Fishes: Insights and Lessons Learned from Bigheaded Carp15
Wound-Induced Changes in Antioxidant Enzyme Activities in Skin Mucus and in Gene Expression in the Skin of Gilthead Seabream (Sparus aurata L.)15
Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS15
0.044523000717163