The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604595
Purification and Identification of Antioxidant Peptides from Fermented Fish Sauce (Budu)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559903
Factors Determining Consumer Preferences for Pangas and Tilapia Fish in Bangladesh: Consumers’ Perception and Consumption Habit Perspective
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1597004
Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559905
Extraction and Physicochemical Characterization of Pepsin Soluble Collagens from Golden Pompano (Trachinotus blochii) Skin and Bone
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1652216
Amino Acid Composition, Volatile Compounds and Bioavailability of Biocalcium Powders from Salmon Frame as Affected by Pretreatment
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1639235
The Effects of Cold Plasma Application on Quality and Chemical Spoilage of Pacific White Shrimp (Litopenaeus vannamei) during Refrigerated Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1627452
Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1640817
Consumers’ Perceived Differences between Wild and Farmed Fish: A Survey Study in Turkey
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572684
Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1672845
Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1561571
Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604598
Optimized Extraction, Preliminary Characterization and Evaluation of the in Vitro Anticancer Activity of Phlorotannin-Rich Fraction from the Brown Seaweed, Cystoseira sedoides
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1662865
Structural and Rheological Characteristics of Alginate from Sargassum cristaefolium Extracted by Twin Screw Extruder
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1665603
The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1578314
Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1652874
Rapid Multiparameters Approach to Differentiate Fresh Skinless Sea Bass (Dicentrarchus labrax) Fillets from Frozen-Thawed Ones
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572257
Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1681572
Functional Properties of Ethyl Acetate-methanol Extract of Commonly Edible Molluscs
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1638857
Drying Kinetics and Quality Characteristics of Indian Mackerel (Rastrelliger kanagurta) in Solar–Electrical Hybrid Dryer
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604597
Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1563259
Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1577933
Optimization of Antioxidant Peptides Production from the Mantle of Cuttlefish (Sepia pharaonis) Using RSM and Fractionation
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1594480
Nutritional and Sensory Quality of the Freshwater Prawn Macrobrachium rosenbergii and the Influence of Packaging Permeability on its Shelf Life
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2013.826769
Proximate Composition and Antioxidant Properties of Orange Mud Crab, Scylla olivacea
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1594482
Optimal Conditions for Long-distance Transportation of Live Black Rockfish (Sebastes schlegeli) and Changes in their Characteristics during Transport
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1638859
Inhibition of Melanosis, Microbial and Quality Changes of White Shrimp (Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1595800
Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition?
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1580809
Recovery of Aliphatic Fatty Acids from Red Seaweed Champia parvula (C. Agardh) and Its Antifungal Action
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1663965
Contribution of Cathepsin L to Autolysis of Sea Cucumber Stichopus japonicus Intestines
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1568331
Bioactivity and Functionality of Gelatin Hydrolysates from the Skin of Oneknife Unicornfish (Naso thynnoides)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1682094
Quality Evaluation of Grass Carp (Ctenopharyngodon idella) Protein Concentrate Supplemented Noodles
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1663570
Effect of Red Beet and Betaine Modulating Oxidation and Bioactivity of Rainbow Trout
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1560381
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1665604
Structural Analysis and Activity Evaluation of High Fischer Ratio Oligopeptides from Minced Meat of Skipjack (Katsuwonus pelamis)
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1683927
Highlights: By-Product Utilization, a Review on Oxidation Process that Occur in Dried Seafood, Biogenic Amines and Water Fraud
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1608721
Measurement of Morphometric Dimensions and Mechanical Properties of Rohu Fish for Design of Processing Machines
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1569741
Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1604600
Ray Liver Oils Obtained by Different Methodologies: Characterization and Refining
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1605554
Functional Properties of White Shrimp (Litopenaeus vannamei) By-Products Protein Recovered by Isoelectric Solubilization/Precipitation
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1628151
Effects of Manipulation of Proteases on Myofibril Protein Degradation of Tilapia Muscle in vitro and in vivo
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1628153
Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1559904
Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2018.1562502
Adding Additional Value to Your Products
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1585698
Nutritional Evaluation of Indian Ocean Swimming Crab, Charybdis smithii (Portunidae), an Unconventional Crab Resource from the Indian Coast
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1567638
Structural Changes, Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1592270
Formation of Biogenic Amines and Associated Biochemical and Microbial Attributes of Whole Sutchi Catfish (Pangasianodon hypophthalmus) during Iced Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1572683
Effects of Carboxymethylcellulose-Montmorillonite Films Containing Natural Preservative Compounds on Quality Properties of Rainbow Trout Fillets
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1674987
Antioxidant and Antibacterial Effects of Vitamins C and E Alone or a Combination on Microalgae (Nannochloropsis oculata) Paste Quality during Cold Storage
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1683108
Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing
来源期刊：Journal of Aquatic Food Product TechnologyDOI：10.1080/10498850.2019.1623962
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