The effects of pan‐frying temperatures (160 and 200° C) and time (2, 4, 6, and 8 min) on fatty
acid oxidation and volatile substances of grass carp fillets were investigated. Compared with …

The objective of this study was to explore the thermal degradation characteristics of amino
acids in rainbow trout (Oncorhynchus mykiss) fillets processed by microwave and different …

Edible insects may be a sustainable source of protein and some other nutrients, especially
for low economic status communities. The current study determined the influence of insect …

Traditional techniques of smoking and sun drying were investigated to understand their
effects on nutritional qualities of Southern pink shrimp against present human dietary needs …

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional
values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM …

The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass
carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points …

The effect of migration was investigated on the amino acid and fatty acid profiles and
proximate composition of the anchovy caught from the coasts along the Black Sea. During …

Antibactrial activity of Asteriscus graveolens methanolic extract and its synergy effect with
fungal mediated silver nanoparticles (AgNPs) against some enteric bacterial human …

Abstract The Indian pompano Trachinotus mookalee can be an ideal and alternative marine
candidate species for aquaculture with its cultivable traits. The study aimed to understand …