# Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds

*PRI Rank #3 · Topics and Trends in Most Cited Aquaculture Nutrition and Growth Papers, Class of 2026*

*Canonical URL: https://pri.pepkio.com/top-papers/aquaculture-nutrition-and-growth/2026/rank-3*

| Field | Value |
| --- | --- |
| Rank | #3 |
| 18m citations | 32 |
| Journal | Food Chemistry |
| Year | 2024 |
| DOI | 10.1016/j.foodchem.2024.140887 |
| Corresponding authors | Dongxing Yu, Dawei Yu |
| Institution | Jiangnan University, China |

**Ranking page:** [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)

**Paper link:** [10.1016/j.foodchem.2024.140887](https://doi.org/10.1016/j.foodchem.2024.140887)

## 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

## Cite this ranking

```
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 2026-07-16.

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
```