This journal focuses on the utilization and processing of marine and fisheries resources. Research includes the nutritional analysis and product development of fish and seafood, the extraction and application of bioactive compounds from marine organisms, and the development of functional foods and ingredients. Studies also cover the preservation and quality enhancement of fishery products, as well as the exploration of marine microorganisms and algae for biotechnological applications.
Food and Agricultural SciencesProtein Hydrolysis and Bioactive PeptidesAquatic life and conservationSeaweed-derived Bioactive CompoundsEnzyme Production and CharacterizationAsian Studies and HistoryMeat and Animal Product QualityMarine and Coastal EcosystemsOil Palm Production and SustainabilityAquaculture Nutrition and Growth