ReviewFoods (Basel, Switzerland)2022
A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed.
- Metal(loid) Occurrence, Possible Source Patterns, and Screening-Level Human Health Risk in Dried Fish from Thailand.Biological trace element research · 2026Article
- Microbial contamination and antimicrobial resistance in dried fish from informal markets in Gauteng Province, South Africa: A One Health food safety assessment.Veterinary world · 2026Article
- Effect of Hot-Air Drying Temperature on the Physicochemical, Functional, Compositional, and Structural Properties of Catfish (Foods (Basel, Switzerland) · 2026Article
- Effects of Crayfish Shell Meal Processing Methods on Growth Performance, Antioxidant Capacity, Intestinal Function and Gut Microbiota of Largemouth Bass (Animals : an open access journal from MDPI · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).Journal of food science · 2026Article
- Safety of Commercial Cod Products and Potential Impact on Consumers.Foods (Basel, Switzerland) · 2026Article
- Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety.Foods (Basel, Switzerland) · 2026Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Effect of Salt Concentrations on the Proximate Composition, Microbial Load, and Sensory Attributes of Dry-SaltedFood science & nutrition · 2025Article
- Preservation of Monkfish (Lophius piscatorius) Fillets Through Dry-Aging and Impact of Processing on the Quality and Shelf Life When Compared to Fresh Fillets.Journal of food science · 2025Article
- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life.Frontiers in nutrition · 2025Article
- Fish handling and postharvest losses around the Fincha'a, Amarti, and Nashe reservoirs in Oromiya, Ethiopia.Scientific reports · 2024Article
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- Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.Foods (Basel, Switzerland) · 2023Article
- Effect of Frying Process on the Flavor Variations of Allium Plants.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (a
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.