Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
#3PRI RANKED
Most Cited Paper
in Aquaculture Nutrition and Growth
18 Months Post-Publication
Class of 2026
“Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds”
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pri.pepkio.com/top-papers/aquaculture-nutrition-and-growth/2026/
Topics
Channel catfish · Channel catfish · Thermal processing methods · fish fillet flavor · fatty acid profile · volatile flavor compounds · taste compounds · thermal degrees · lipid oxidation · Sensory quality · Thermal processing methods · flavor chemistry
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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