Journal of Utilization and Cultivation of Aquatics

Main Subjects = فراوری محصولات شیلاتی

Evaluation of chemical composition, color change and fillet yield with increase weight of rainbow trout (Oncorhynchus mykiss)

Volume 7, Issue 2, September 2018, Pages 21-30

10.22069/japu.2018.9106.1264

Seyed Mehdi Ojagh; Afshin Adeli

The assessment of of bilayer agar- sodium caseinat film properties containing ZnO nanoparticles

Volume 7, Issue 2, September 2018, Pages 41-51

10.22069/japu.2018.13855.1402

zahra ghafoori ahangar; Parastoo Pourashouri; seyed mahdi ojagh; bahareh shabanpour

Investigating the substitution of sodium acetate with different chitosans in ( Huso huso) fillet during storage in refrigerator (4±1 0C)

Volume 6, Issue 4, February 2018, Pages 1-11

10.22069/japu.2018.13433.1383

ali ahmadi; Alireza Alishahi

The impregnation of polyethylene film with essential oils of thyme (Thymmus daenesis) and savory (Satureja bakhtiarica) for lipid oxidation control in rainbow trout fillets during short-term storage in the refrigerator

Volume 6, Issue 4, February 2018, Pages 21-31

10.22069/japu.2018.6721.1219

mahmood naseri; gholamabas ghanbariyan; arya vazirzadeh

Optimization of antioxidant compounds extraction from brown algae Sargassum angustifolium in heating reflux methods using Taguchi design

Volume 5, Issue 3, September 2017, Pages 1-13

10.22069/japu.2017.12858.1342

Aria Babakhani Lashkan

Effect of bionanocomposite film activated with pure and Nanoliposome Oregano essential oil on quality and shelf-life of Rainbow trout fillet (Oncorhynchus mykiss)

Volume 5, Issue 3, September 2017, Pages 47-63

10.22069/japu.2017.11422.1308

Effect of diets containing Astaxanthin on continuous quality fish rainbow trout

Volume 5, Issue 2, July 2017, Pages 95-110

10.22069/japu.2017.11728.1316

Determination the optimal concentration of Ginger (Zingiber officinale) bioactive compounds incorporated in slurry ice for short-term storage of Rainbow trout (Oncorhynchus mykiss)

Volume 6, Issue 1, May 2017, Pages 15-23

10.22069/japu.2017.13101.1348

maryam nasri; mahmood naseri; majid aalipour eskandani

Drained weight, fracture percent and fat content evaluation of canned Jinga shrimp ‎‎(Metapenaeus affinis)‎

Volume 6, Issue 1, May 2017, Pages 35-47

10.22069/japu.2017.13218.1356

Masoud ParvizKoorandeh; kaveh Rahmanifarah; Mehdi Nikoo

Evaluation of mechanical, antimicrobial and water resistance properties of myofibrillar protein-cellulose nanofiber blend nanocomposite incorporated with Oregano essential oil

Volume 6, Issue 1, May 2017, Pages 49-60

10.22069/japu.2017.11414.1307

Derivation BioActive Compounds From Seafood Processing By-Products

Volume 6, Issue 1, May 2017, Pages 61-73

10.22069/japu.2017.12557.1335

Seyed fakhreddin Hosseini; Mojgan Zandi

Evaluation of nutritional value of raw and fried Shaary (Lethrinusnebulosus) fillets

Volume 4, Issue 4, February 2016, Pages 1-14

Effect of drying in the open air and plastic sheets on the nutritional value of two fish species of Spyraena Forsteri and Spyraena jello

Volume 4, Issue 3, October 2015, Pages 19-27

Optimization of enzymatic hydrolysis of green tiger shrimp (Penaeus semisulcatus) head wastes protein with Response Surface methodology

Volume 4, Issue 3, October 2015, Pages 29-50

Bahareh Shabanpour; Moazameh Kordjazi; Khatereh Nazari

Effect of garlic and lemon extracts on organoleptic assessment of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage

Volume 4, Issue 3, October 2015, Pages 63-75

Effect of garlic and lemon extract on the quality and shelf life of fillet, vacuum-packaged Rainbow trout (Oncorhynchus mykiss) during refrigerated storage

Volume 4, Issue 2, July 2015, Pages 79-92

The effect of hydrolyzed protein of rainbow trout by-products on bacterial growth media

Volume 4, Issue 2, July 2015, Pages 93-109

Study on trend of agar melting point and gelling temperature from cultural alga (Gracilariopsis persica) in different extraction conditions

Volume 4, Issue 1, June 2015, Pages 65-78

Effect of green tea extract on chemical and microbial quality of surimi prepared from silver carp (Hypophthalmichthys molitrix)

Volume 4, Issue 1, June 2015, Pages 109-119

The kinetic comparison of purified trypsin enzyme from common kilka (Clupeonella cultriventris caspia) pyloric caeca using the amidolytic and esterolytic synthetic substrate

Volume 3, Issue 4, February 2015, Pages 25-36

Abbas Zamani

Production of canned shrimp ghalye from green tiger prawn (Penaeus semisulcatus) and evaluation the effect of different pre-cooking methods on its quality

Volume 3, Issue 4, February 2015, Pages 37-50

Study of the sea cucumber extract (Holothuria leucospilota) on the chemical quality of fillets rainbow trout (Oncorhynchus mykiss) during refrigerated storage (1 ± 4 ° C)

Volume 3, Issue 3, December 2014, Pages 27-36

Lipid and chemical composition changes in different sterilization conditions of canned silver carp(Hypophthalmichthys molitrix)

Volume 3, Issue 2, September 2014, Pages 79-98

mahmood naseri

Effect of different heating treatments during canning, on the amounts of some mineral elements (iron, zinc, copper, calcium and sodium) of silver carp (Hypopthalmichthys molitrix)

Volume 3, Issue 1, May 2014, Pages 35-54

mahmood naseri; azam afsharnaderi

The effect of thyme extract (Zataria multiflora) on the microbial and chemical quality of surimi common carp (Cyprinus carpio) during refrigerated storage (1 ± 4 ° C)

Volume 3, Issue 1, May 2014, Pages 55-66

Journal of Utilization and Cultivation of Aquatics

Journal Archive

Volume 15 (2026)

Volume 14 (2025)

Volume 13 (2024)

Volume 12 (2023)

Volume 11 (2022)

Volume 10 (2021)

Volume 9 (2020)

Volume 8 (2019)

Volume 7 (2018)

Volume 6 (2017)

Volume 5 (2016)

Volume 4 (2015)

Volume 3 (2014)

Volume 2 (2013)

Volume 1 (2012)