All Stories

  1. Determination of Trace/Toxic Mineral Risk Levels for Different Aged Consumers of Three Fish Species Caught in the Marmara Sea

    Article • AQUATIC SCIENCES AND ENGINEERING, November 2019, Istanbul University

    Professor Özkan Özden

  2. TRACE TOXIC MINERAL LEVELS OF SEA LETTUCE (Ulva spp.) FROM COAST OF ISTANBUL

    Article • AQUATIC RESEARCH, January 2019, Fisheries Sciences.com

    Professor Özkan Özden

  3. Correction to: Toxic Metals and Omega-3 Fatty Acids of Bluefin Tuna from Aquaculture: Health Risk and Benefits

    Article • Exposure and Health, June 2018, Springer Science + Business Media

    Professor Özkan Özden

  4. Toxic Metals and Omega-3 Fatty Acids of Bluefin Tuna from Aquaculture: Health Risk and Benefits

    Article • Exposure and Health, April 2018, Springer Science + Business Media

    Professor Özkan Özden

  5. A SURVEY ON MONITORING SYSTEM REQUIREMENTS OF TURKISH AND GREEK MARICULTURE INDUSTRY WITH ASSESSMENT OF PRODUCTION COMPLICATIONS

    Article • AQUATIC RESEARCH, January 2018, Fisheries Sciences.com

    Professor Özkan Özden

  6. Evaluation of Risk Characterization for Mercury, Cadmium, Lead and Arsenic Associated with Seafood Consumption in Turkey

    Article • Exposure and Health, November 2015, Springer Science + Business Media

    Professor Özkan Özden

  7. Mathematical modelling of 4-hexylresorcinol residue to ensure consumer safety

    Article • Quality Assurance and Safety of Crops & Foods, December 2014, Wageningen Academic Publishers

    Professor Özkan Özden

  8. Monitoring Programme on Toxic Metal in Bluefish (Pomatomus saltatrix), Anchovy (Engraulis encrasicolus) and Sardine (Sardina pilchardus) from Istanbul, Turkey: Levels and Estimated Weekly Intake

    Article • Bulletin of Environmental Contamination and Toxicology, January 2013, Springer Science + Business Media

    Professor Özkan Özden

  9. Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety

    Article • Journal of Food Processing and Preservation, September 2012, Wiley

    Professor Özkan Özden

  10. Levels of Selected Metals in Albacore (Thunnus alalunga, Bonnaterre, 1788) from the Eastern Mediterranean

    Article • Journal of Aquatic Food Product Technology, March 2012, Taylor & Francis

    Professor Özkan Özden

  11. Preservation of Stuffed Mussels at 4°C in Modified Atmosphere Packaging

    Article • Journal of Aquatic Food Product Technology, July 2011, Taylor & Francis

    Professor Özkan Özden

  12. The Effects of Gamma Irradiation on the Biogenic Amine Formation in Sea Bream (Sparus aurata) Stored in Ice

    Article • Food and Bioprocess Technology, May 2011, Springer Science + Business Media

    Professor Fatih OZOGUL, Professor Özkan Özden

  13. A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species

    Article • British Food Journal, April 2011, Emerald

    Professor Özkan Özden

  14. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

    Article • Innovative Food Science & Emerging Technologies, April 2011, Elsevier

    Professor Özkan Özden

  15. Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

    Article • Journal of Medicinal Food, December 2010, Mary Ann Liebert Inc

    Professor Özkan Özden

  16. Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice

    Article • International Journal of Food Science & Technology, November 2010, Wiley

    Professor Fatih OZOGUL, Professor Özkan Özden

  17. The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

    Article • Food Chemistry, October 2010, Elsevier

    Professor Fatih OZOGUL, Professor Özkan Özden

  18. Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)

    Article • Food and Bioprocess Technology, August 2010, Springer Science + Business Media

    Professor Özkan Özden

  19. Seasonal Micro- and Macro-Mineral Profile and Proximate Composition of Oyster (Ostrea edulis) Analyzed by ICP-MS

    Article • Food Analytical Methods, March 2010, Springer Science + Business Media

    Professor Özkan Özden

  20. Micro, macro mineral and proximate composition of Atlantic bonito and horse mackerel: a monthly differentiation

    Article • International Journal of Food Science & Technology, March 2010, Wiley

    Professor Özkan Özden

  21. Study on the behavior of the trace metal and macro minerals in Mytilus galloprovincialis as a bioindicator species: the case of Marmara Sea, Turkey

    Article • Journal of Consumer Protection and Food Safety, January 2010, Springer Science + Business Media

    Professor Özkan Özden

  22. Article • Turkish Journal of Fisheries and Aquatic Sciences, January 2010, Turkish Journal of Fisheries and Aquatic Sciences

    Professor Özkan Özden

  23. Determination of mineral composition in three commercial fish species (Solea solea, Mullus surmuletus, and Merlangius merlangus)

    Article • Environmental Monitoring and Assessment, November 2009, Springer Science + Business Media

    Professor Özkan Özden

  24. Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel

    Article • Food Analytical Methods, September 2009, Springer Science + Business Media

    Professor Özkan Özden

  25. Trace mineral profiles of the bivalve species Chamelea gallina and Donax trunculus

    Article • Food Chemistry, March 2009, Elsevier

    Professor Özkan Özden

  26. Seasonal differences in the trace metal and macrominerals in shrimp (Parapenaus longirostris) from Marmara Sea

    Article • Environmental Monitoring and Assessment, February 2009, Springer Science + Business Media

    Professor Özkan Özden

  27. Seasonal variations in the macronutrient mineral and proximate composition of two clams (Chamelea gallinaandDonax trunculus)

    Article • International Journal of Food Sciences and Nutrition, January 2009, Taylor & Francis

    Dr Şafak Ulusoy, Professor Özkan Özden

  28. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

    Article • International Journal of Food Science & Technology, September 2008, Wiley

    Professor Özkan Özden

  29. Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax,Sparus aurata,Dentex dentex)

    Article • International Journal of Food Sciences and Nutrition, January 2008, Taylor & Francis

    Professor Özkan Özden

  30. The effects of modified atmosphere and vacuum packaging on quality of chub mackerel

    Article • International Journal of Food Science & Technology, November 2007, Wiley

    Professor Özkan Özden

  31. The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process

    Article • Radiation Physics and Chemistry, October 2007, Elsevier

    Professor Özkan Özden

  32. Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicentrarchus labrax)

    Article • Radiation Physics and Chemistry, July 2007, Elsevier

    Professor Özkan Özden

  33. Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS

    Article • Food Chemistry, January 2007, Elsevier

    Professor Özkan Özden

  34. Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes

    Article • European Food Research and Technology, October 2006, Springer Science + Business Media

    Professor Özkan Özden

  35. Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life

    Article • International Journal of Food Properties, July 2006, Taylor & Francis

    Professor Özkan Özden

  36. Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere

    Article • European Food Research and Technology, December 2005, Springer Science + Business Media

    Professor Özkan Özden

  37. Changes in amino acid and fatty acid composition during shelf-life of marinated fish

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Professor Özkan Özden

  38. Modified atmosphere packaging of fish salad

    Article • Fisheries Science, February 2002, Springer Science + Business Media

    Professor Özkan Özden