Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured <i>Litopenaeus vannamei</i>
Most Cited Paper
in Aquaculture Nutrition and Growth
18 Months Post-Publication
Class of 2026
“Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured <i>Litopenaeus vannamei</i>”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/aquaculture-nutrition-and-growth/2026/
Topics
Litopenaeus vannamei · saline-alkali water aquaculture · free amino acids · Flavoring nucleotides · taste activity value · equivalent umami concentration · high-performance liquid chromatography · total essential amino acids · Flavoring nucleotides · Glutamic acid · cysteine · umami synergy · principal component analysis · shrimp muscle flavor · low-salt aquaculture
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Aquaculture Nutrition and Growth Papers, Class of 2026. https://pri.pepkio.com/top-papers/aquaculture-nutrition-and-growth/2026. Accessed 2026-07-15. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459