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Open Access Journals gaining more Readers and Citations
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Articles published in Journal of Marine Science: Research & Development have been cited by esteemed scholars and scientists all around the world. Journal of Marine Science: Research & Development has got h-index 25, which means every article in Journal of Marine Science: Research & Development has got 25 average citations.
Following are the list of articles that have cited the articles published in Journal of Marine Science: Research & Development.
| 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | |
|---|---|---|---|---|---|---|---|---|
Year wise published articles |
48 | 61 | 60 | 18 | 9 | 22 | 25 | 47 |
Year wise citations received |
99 | 397 | 388 | 342 | 309 | 248 | 237 | 190 |
| Journal total citations count | 2494 |
| Journal impact factor | 6.48 |
| Journal 5 years impact factor | 9.90 |
| Journal cite score | 9.70 |
| Journal h-index | 25 |
| Journal h-index since 2018 | 21 |
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Belhaj, K., Mansouri, F., Sindic, M., Fauconnier, M. L., Boukharta, M., Serghini-Caid, H., & Elamrani, A. (2019). Effect of Cooking Methods on Fatty Acids Profile and Health Lipid Indices of Be-Ni-Guil Lamb Meat from Eastern Morocco. Journal of Applied Biological Sciences, 13(3), 166-171. |
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Oliveira, D. D. J., Rodrigues dos Santos, D., Andrade, B. R., Nascimento, A. S. D., Oliveira da Silva, M., da Cruz Mercês, C., ... & Carvalho, C. A. L. D. (2021). Botanical origin, microbiological quality and physicochemical composition of the Melipona scutellaris pot-pollen (samburá) from Bahia (Brazil) Region. Journal of Apicultural Research, 60(3), 457-469. |
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Were?ska, M., Haraf, G., Wo?oszyn, J., Goluch, Z., Okruszek, A., & Teleszko, M. (2021). Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poultry Science, 100(8), 101237. |
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Mustafa, A. F., Chavarr, E. C., Mantilla, J. G., Mantilla, J. O., & Paredes, M. A. (2019). Effects of feeding flaxseed on performance, carcass trait, and meat fatty acid composition of guinea pigs (Cavia procellus) under northern Peruvian condition. Tropical animal health and production, 51(8), 2611-2617. |
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Javardi, M. S. M., Madani, Z., Movahedi, A., Karandish, M., & Abbasi, B. (2020). The correlation between dietary fat quality indices and lipid profile with Atherogenic index of plasma in obese and non-obese volunteers: a cross-sectional descriptive-analytic case-control study. Lipids in Health and Disease, 19(1), 1-9. |
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Küçükgülmez, A., Yanar, Y., Çelik, M., & Ersor, B. (2018). Fatty acids profile, atherogenic, thrombogenic, and polyene lipid indices in golden grey mullet (Liza aurata) and gold band goatfish (Upeneus moluccensis) from Mediterranean Sea. Journal of Aquatic Food Product Technology, 27(8), 912-918. |
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Bia?ek, M., Bia?ek, A., & Czauderna, M. (2019). Conjugated linoleic acid isomers affect profile of lipid compounds and intensity of their oxidation in heart of rats with chemically-induced mammary tumorspreliminary study. Nutrients, 11(9), 2032. |
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Bia?ek, M., Bia?ek, A., & Czauderna, M. (2020). Maternal and early postnatal diet supplemented with conjugated linoleic acid isomers affect lipid profile in hearts of offspring rats with mammary tumors. Animals, 10(3), 464. |
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Sreelakshmi, K. R., Rehana, R., Renjith, R. K., Sarika, K., Greeshma, S. S., Minimol, V. A., ... & Ninan, G. (2019). Quality and shelf life assessment of puffer fish (Lagocephalus guentheri) fillets during chilled storage. Journal of Aquatic Food Product Technology, 28(1), 25-37. |
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Silva, C. C., Silva, S. P., Prates, J. A., Bessa, R. J., Rosa, H. J., & Rego, O. A. (2019). Physicochemical traits and sensory quality of commercial butter produced in the Azores. International Dairy Journal, 88, 10-17. |
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Makeri, M., Sahri, M. M., Ghazali, H. M., Ahmad, K., & Muhammad, K. (2019). Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, DC) oil-based trans-fatty acids free ternary margarine blends. LWT, 100, 158-166. |
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Currò, S., Manuelian, C. L., De Marchi, M., Claps, S., Rufrano, D., & Neglia, G. (2019). Effects of breed and stage of lactation on milk fatty acid composition of Italian goat breeds. Animals, 9(10), 764. |
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Bejaoui, S., Ghribi, F., Hatira, S., Chetoui, I., Rebah, I., & Cafsi, M. H. E. (2017). First investigation in the biochemical analysis of the invasive crab Portunus segnis from Tunisian waters. Journal of the American Oil Chemists' Society, 94(5), 673-682. |
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Belhaj, K., Mansouri, F., Ben Moumen, A., Fauconnier, M. L., Boukharta, M., Caid, H. S., ... & Elamrani, A. (2018). Physicochemical and nutritional characteristics of Béni Guil lamb meat raised in eastern Morocco. Mediterranean Journal of Nutrition and Metabolism, 11(2), 175-185. |
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Nguyen, T. T., Choi, Y. J., Rohmah, Z., Jeong, S. B., Hwang, D. J., Jung, Y. G., & Choi, B. D. (2017). Seasonal variations of nutritional components in cockles (Tegillarca granosa) processed from the Southern Coast of Korea. Cogent Food & Agriculture, 3(1), 1360102. |
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Rhimi, W., Salem, I. B., Iatta, R., Chaabane, H., Saidi, M., Boulila, A., & Cafarchia, C. (2018). Dittrichia viscosa L. leaves lipid extract: An unexploited source of essential fatty acids and tocopherols with antifungal and anti-inflammatory properties. Industrial Crops and Products, 113, 196-201. |
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Ceylan, Z., Meral, R., Cavidoglu, I., Yagmur Karakas, C., & Tahsin Yilmaz, M. (2018). A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria?loaded polymer?based characterized nanofibers. Journal of food safety, 38(6), e12547. |
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Olubi, O., Felix-Minnaar, J. V., & Jideani, V. A. (2019). Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extraction. Heliyon, 5(1), e01083. |
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Wo?oszyn, J., Haraf, G., Okruszek, A., Were?ska, M., Goluch, Z., & Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poultry science, 99(2), 1216-1224. |
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Ojha, K. S., Perussello, C. A., García, C. Á., Kerry, J. P., Pando, D., & Tiwari, B. K. (2017). Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat. Meat science, 132, 99-106. |
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