ArticleFoods (Basel, Switzerland)2021
Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp.
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Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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30 citing papers in PubMed, 101 citations in OpenAlex.
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- Chitin nanocrystals from deep-sea shrimp (Plesionika martia): Structural, morphological, and functional characterization.Protoplasma · 2026Article
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- C, H, O, N Stable Isotope Analysis Coupled with Chemometrics for Geographic Origin Authentication of Pacific White Shrimp (Foods (Basel, Switzerland) · 2026Article
- Scalable Production of Low-Molecular-Weight Chitosan: Comparative Study of Conventional, Microwave, and Autoclave-Assisted Methods.Polymers · 2026Article
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- Effect of shrimp head lipid extract on growth, body composition, tissue and feed antioxidant parameters, and serum profile of nile tilapia (Oreochromis niloticus).Tropical animal health and production · 2025Article
- Comprehensive Evaluation of Nutritional, Physicochemical, and Volatile Profiles of Selected Bovine Head Muscles.Foods (Basel, Switzerland) · 2024Article
- Shrimp Lipid Bioactives with Anti-Inflammatory, Antithrombotic, and Antioxidant Health-Promoting Properties for Cardio-Protection.Marine drugs · 2024Review
- A Comprehensive Assessment of the Nutritional Value, Antioxidant Potential, and Genetic Diversity ofBiology · 2024Article
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- Comparative Study of Nutritional Composition, Physiological Indicators, and Genetic Diversity inBiology · 2024Article
- Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts.Marine drugs · 2024Review
- Shrimp Waste Upcycling: Unveiling the Potential of Polysaccharides, Proteins, Carotenoids, and Fatty Acids with Emphasis on Extraction Techniques and Bioactive Properties.Marine drugs · 2024Review
- Effects of Shrimp Shell-Derived Chitosan on Growth, Immunity, Intestinal Morphology, and Gene Expression of Nile Tilapia (Marine drugs · 2024Article
- Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Zhenyang LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Qiumei LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Di ZhangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Shuai WeiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.ORCID 0000-0002-0819-7157
Qinxiu SunCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Qiuyu XiaCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Wenzheng ShiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Hongwu JiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Shucheng LiuCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Guangdong Ocean University · CNShanghai Ocean University · CN
Funding
Guangdong Innovation Team of Seafood Green Processing Technology 2019KCXTD011The National Key R&D Program of China 2019YFD0902003
Abstract
The nutritional components of different parts (meat, head, shell and tail) of
Indexed as
nutritional componentnutritional valueshrimp
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