Concepedia

Seafood Preparation

Seafood Preparation is a systematic culinary methodology within the domain of food science that encompasses the handling, cleaning, portioning, and initial treatment of marine and freshwater organisms for cooking, distinguishing it from general food preparation by its specialized techniques and safety protocols tailored to perishable aquatic products.

107

Publications

4.7K

Citations

412

Authors

146

Institutions

Publications per year

2017–2026

30

Parents

Publications

107

Total and Inorganic Arsenic in Fresh and Processed Fish Products

Ociel Muñoz, Vicenta Devesa, María Angeles Súñer et al. · Journal of Agricultural and Food Chemistry · 2000 · 199 citations

, , +17

Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish

Prapasri Puwastien, Kunchit Judprasong, Eakkarach Kettwan et al. · Journal of Food Composition and Analysis · 1999 · 178 citations

, , +12

Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

Fatih Özoğul, Martina Čagalj, Vida Šimat et al. · Trends in Food Science & Technology · 2021 · 175 citations

, , +14

The effects of processing technologies and preparation on the final quality of fish products

Sabine Sampels · Trends in Food Science & Technology · 2015 · 156 citations

, , +14

Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil

Mehraj Ahmad, Soottawat Benjakul, Punnanee Sumpavapol et al. · International Journal of Food Microbiology · 2012 · 142 citations

, , +8

1–5 of 107

Authors

412

  1. SB
    Soottawat Benjakul

    Prince of Songkla University, Thailand

    5 publications · 403 citations

    5

    h-index

  2. TH
    Tetsuhito Hayashi

    Tokyo University of Marine Science and Technology, Japan

    2 publications · 77 citations

    2

    h-index

  3. SK
    Shiro Konagaya

    Japan Fisheries Research and Education Agency, Japan

    2 publications · 50 citations

    2

    h-index

  4. YÖ
    Yeşim Özoğul

    Cukurova University, Türkiye

    2 publications · 202 citations

    2

    h-index

  5. TA
    Themistoklis Altintzoglou

    Nofima, Norway

    2 publications · 79 citations

    2

    h-index

1–5 of 412

Institutions

146

  1. Prince of Songkla University

    Songkhla, Thailand

    6 h-index

    17 publications

    1.3K citations

  2. Nofima

    Tromsø, Norway

    3 h-index

    6 publications

    360 citations

  3. Instituto de Investigacións Mariñas

    Vigo, Spain

    3 h-index

    12 publications

    572 citations

  4. Dalian Polytechnic University

    Dalian, China

    2 h-index

    8 publications

    166 citations

  5. Istanbul University

    Istanbul, Türkiye

    2 h-index

    2 publications

    52 citations

  6. University of Florida

    Gainesville, United States

    2 h-index

    6 publications

    156 citations

  7. University of Split

    Split, Croatia

    2 h-index

    9 publications

    819 citations

  8. Instituto de Ciencia y Tecnología de Alimentos y Nutrición

    Madrid, Spain

    2 h-index

    9 publications

    315 citations

1–8 of 146

Venues

  1. Food Chemistry

    8 publications · 409 citations

    7

    h-index

  2. Journal of Food Protection

    5 publications · 235 citations

    5

    h-index

  3. Journal of Agricultural and Food Chemistry

    4 publications · 286 citations

    4

    h-index

  4. NIPPON SUISAN GAKKAISHI

    4 publications · 127 citations

    4

    h-index

  5. Trends in Food Science & Technology

    4 publications · 537 citations

    4

    h-index

1–5