Citation Impact
Citing Papers
Algae as nutritional and functional food sources: revisiting our understanding
2016 Standout
A review of water quality index models and their use for assessing surface water quality
2020 Standout
Effect of aquaculture on world fish supplies
2000 StandoutNature
Chitosan nanoparticle based delivery systems for sustainable agriculture
2015 Standout
Marine natural products
1990 Standout
Antioxidative peptides from food proteins: A review
2010 Standout
Water quality and uses of the Bangpakong River (Eastern Thailand)
2001
Antimicrobial properties of chitosan and mode of action: A state of the art review
2010 Standout
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
2017 Standout
Value‐added products from underutilized fish species
1995
Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
2007
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
Correlation Between Physicochemical Characteristics and Binding Capacities of Chitosan Products
2000
The effect of processing conditions on the properties of gelatin from skate (Raja Kenojei) skins
2005
Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage
2010 Standout
Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings
2009
Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince
2007
Beneficial roles of feed additives as immunostimulants in aquaculture: a review
2017 Standout
A Process for the Preparation of Chitin and Chitosan from Prawn Shell Waste
1970 Standout
Sensory and fatty acid analyses of two Atlantic species of Porphyra (Rhodophyta)
2006
Fish oil replacement in finfish nutrition
2009 Standout
Chitin and chitosan polymers: Chemistry, solubility and fiber formation
2009 Standout
High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review
2011 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans
1997
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Study on the free radical scavenging activity of sea cucumber (Paracaudina chinens var.) gelatin hydrolysate
2007
Bioactive compounds from marine processing byproducts – A review
2005
Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysate
2007
Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides from Alaska pollack (Theragra chalcogramma) skin
2001
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
2008 Standout
Enzymic processing of marine raw materials
1993
Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications
2015 Standout
Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
2011
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Antioxidant Properties of a Radical-Scavenging Peptide Purified from Enzymatically Prepared Fish Skin Gelatin Hydrolysate
2004
Assessment of River Water Quality Based on Theory of Variable Fuzzy Sets and Fuzzy Binary Comparison Method
2014 Standout
Works of Eung-Ho Lee being referenced
Effect of Calcium Compounds from Oyster Shell Bouind Fish Skin Gelatin Peptide in Calcium Deficient Rats
1998
Optimum Extraction Conditions of Gelatin from Fish Skins and Its Physical Properties
1994
Enzymatic Modification of Sardine Protein Concentrate
1987
Lipid Components of Dried Laver(Cultured Porphyra tenera and Wild Porphyra suborbiculata) Produced at Wan-do in Korea
1985
Food Components of Wild and Cultured Fresh Water Fishes
1986
Utilization of Chitin Prepared from the Shellfish Crust 1. Functional Properties of Chitin, Chitosan, and Microcrystalline Chitin
1992
Utilization of Chitin Prepared from the Shellfish Crust 2. Effect of Chitosan Film Packing on Quality of Lightly-Salted and Dried Horse Mackerel
1992
Processing and quality stability of precooked frozen fish foods : (I) Processing of sardine burger
1992
Studies on the Processing of Low Salt Fermented Sea Foods 4. Processing of Low Salt Fermented Anchovy
1983