ReviewFoods (Basel, Switzerland)2022
Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 78 citations in OpenAlex.
- The Valorization Potential of Freshwater Fish, Including Common Carp (Foods (Basel, Switzerland) · 2026Review
- Carcinogenic and non-carcinogenic health risks associated with heavy metal exposure in commonly consumed marine fish in Egypt.Scientific reports · 2026Article
- Development of an off-grid solar photovoltaic thermoelectric cooling system for sustainable fish preservation.Scientific reports · 2026Article
- Pten-Mediated Antioxidant Response Alleviates Hydrogen Peroxide-Induced Oxidative Damage in Tilapia Muscle.Antioxidants (Basel, Switzerland) · 2026Article
- High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application.Foods (Basel, Switzerland) · 2026Article
- Safety of Commercial Cod Products and Potential Impact on Consumers.Foods (Basel, Switzerland) · 2026Article
- Preparation of Red Cabbage-Based Intelligent/Active Composite Films Loaded with Clove Essential Oil and Their Application in Fish Freshness Monitoring.Foods (Basel, Switzerland) · 2026Article
- Article
- Bridging the gap in pediatric nutrition: a narrative review of nutritional support strategies and their impact on child health inequalities.Frontiers in public health · 2026Review
- Enzymatic valorization of fishery by-products: harnessing cold-adapted marine proteases for sustainable production of bioactive peptides.Archives of microbiology · 2025Review
- The role of microbiota in fish spoilage: biochemical mechanisms and innovative preservation strategies.Antonie van Leeuwenhoek · 2025Review
- Explanatory AI Predicts the Diet Adopted Based on Nutritional and Lifestyle Habits in the Spanish Population.European journal of investigation in health, psychology and education · 2025Article
- New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability.Foods (Basel, Switzerland) · 2025Review
- Health benefits of fish and fish by-products-a nutritional and functional perspective.Frontiers in nutrition · 2025Review
- Effect of a Biodegradable Cellulose Nanocrystal Film ContainingInternational journal of food science · 2025Article
- Impact of gaseous ozone treatment of fish carcasses (Gadus morhua) on the microbiological load and their quality.PloS one · 2025Article
- Fish handling and postharvest losses around the Fincha'a, Amarti, and Nashe reservoirs in Oromiya, Ethiopia.Scientific reports · 2024Article
- Marine-Derived Bioactive Ingredients in Functional Foods for Aging: Nutritional and Therapeutic Perspectives.Marine drugs · 2024Review
- Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail (Foods (Basel, Switzerland) · 2024Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 2 institutions in 2 countries.
Funding
Abstract
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.