All Stories

  1. Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on The Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria in Histidine Decarboxylase Broth

    Article • Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, April 2023, Journal of Natural Sciences

    Dr Yilmaz UCAR

  2. Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

    Article • Frontiers in Nutrition, January 2023, Frontiers

    Dr Yilmaz UCAR

  3. Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

    Article • Journal of Food Science and Technology, November 2022, Springer Science + Business Media

    Dr Yilmaz UCAR

  4. Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

    Article • International Journal of Food Science & Technology, November 2022, Wiley

    Dr Yilmaz UCAR

  5. Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures

    Article • Biomass Conversion and Biorefinery, August 2022, Springer Science + Business Media

    Dr Yilmaz UCAR

  6. Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

    Article • Applied Food Research, June 2022, Elsevier

    Dr Yilmaz UCAR

  7. Kekik, Biberiye ve Fesleğen Ekstraktlarının -18oC'de Depolanan Uskumru Köftelerinin Kimyasal, Duyusal ve Mikrobiyolojik Kalitesine Etkisi

    Article • Acta Aquatica Turcica, June 2022, Suleyman Demirel Universitesi Egirdir Su Urunleri Fakultesi Dergisi

    Dr Yilmaz UCAR

  8. Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

    Article • International Journal of Gastronomy and Food Science, June 2022, Elsevier

    Dr Yilmaz UCAR

  9. Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on the Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria

    Article • Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, March 2022, Yuzuncu Yil Universitesi Tarim Bilimleri Dergisi

    Dr Yilmaz UCAR

  10. A novel perspective for Lactobacillus reuteri cell-free supernatant: co-microencapsulation with propolis extracts

    Article • Biomass Conversion and Biorefinery, January 2022, Springer Science + Business Media

    Dr Yilmaz UCAR

  11. The Addition of Commercial Sage Essential Oil to Sunflower Oil: Improving the Lipid Quality of Fried Dark Muscle Fish

    Article • Journal of Food Processing and Preservation, January 2022, Wiley

    Dr Yilmaz UCAR

  12. Assessment of the safety of dietary fish oil supplements in terms of content and quality

    Article • Environmental Science and Pollution Research, November 2021, Springer Science + Business Media

    Dr Yilmaz UCAR

  13. Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger

    Article • Food Bioscience, October 2021, Elsevier

    Dr Yilmaz UCAR

  14. Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

    Article • International Journal of Gastronomy and Food Science, September 2021, Elsevier

    Dr Yilmaz UCAR

  15. Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)

    Article • Acta Aquatica Turcica, August 2021, Suleyman Demirel Universitesi Egirdir Su Urunleri Fakultesi Dergisi

    Dr Yilmaz UCAR

  16. Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria

    Article • LWT, July 2021, Elsevier

    Dr Yilmaz UCAR

  17. The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies

    Article • Food Bioscience, July 2021, Elsevier

    Dr Yilmaz UCAR

  18. Enzimatik Hidroliz Yöntemi Kullanılarak Balık İşleme Atıklarından Balık Protein Hidrolizatı Üretimi

    Article • Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, June 2021, Yuzuncu Yil Universitesi Tarim Bilimleri Dergisi

    Dr Yilmaz UCAR

  19. The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

    Article • Grasas y Aceites, June 2021, Departmento de Publicaciones del CSIC

    Dr Yilmaz UCAR

  20. Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets

    Article • Food Bioscience, June 2021, Elsevier

    Dr Yilmaz UCAR

  21. Application of cold plasma technology in the food industry and its combination with other emerging technologies

    Article • Trends in Food Science & Technology, June 2021, Elsevier

    Dr Yilmaz UCAR

  22. Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets

    Article • Journal of the Science of Food and Agriculture, May 2021, Wiley

    Dr Yilmaz UCAR

  23. An overview of food safety and COVID-19 infection

    Article • January 2021, Elsevier

    Dr Yilmaz UCAR

  24. Su Ürünlerinde Nisin Uygulamaları

    Article • Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, September 2020, Yuzuncu Yil Universitesi Tarim Bilimleri Dergisi

    Dr Yilmaz UCAR

  25. Suppression effects of aqueous and ethanolic extracts of propolis on biogenic amine production by Morganella psychrotolerans

    Article • LWT, September 2020, Elsevier

    Dr Yilmaz UCAR

  26. Influence of olive oil–based nanoemulsion on the fatty acid profiles of rainbow trout fillets

    Article • Aquaculture International, July 2020, Springer Science + Business Media

    Dr Yilmaz UCAR

  27. Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets

    Article • LWT, July 2020, Elsevier

    Dr Yilmaz UCAR

  28. Ferula elaeochytris Kök Ekstresinin Toplam Fenolik Bileşikler ve Glukoz Seviyesi Üzerine Etkisi

    Article • Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi, May 2020, Mersin Universitesi Tip Fakultesi Lokman Hekim Tip Tarihi ve Folklorik Tip Dergisi

    Dr Yilmaz UCAR

  29. The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

    Article • LWT, May 2020, Elsevier

    Dr Yilmaz UCAR

  30. Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

    Article • Food Bioscience, May 2020, Elsevier

    Dr Yilmaz UCAR

  31. Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri

    Article • Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, April 2020, Journal of Natural Sciences

    Dr Yilmaz UCAR

  32. The effects of nisin used at different concentrations on fatty acids profile of sea bass (Dicentrarchus labrax) fillets under chilled (4±2°C) and vacuum-packed conditions

    Article • Ege Journal of Fisheries and Aquatic Sciences, March 2020, Ege University Faculty of Fisheries

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  33. Farklı konsantrasyonlarda kullanılan nisinin soğukta (4±2oC) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri

    Article • Acta Aquatica Turcica, March 2020, Suleyman Demirel Universitesi Egirdir Su Urunleri Fakultesi Dergisi

    Dr Yilmaz UCAR

  34. Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

    Article • European Journal of Lipid Science and Technology, February 2020, Wiley

    Dr Yilmaz UCAR

  35. Elemental Compositions and Fatty Acid Profiles of Bogue Fish (Boops boops) From Mediterranean Coast: A Comprehensive Evaluation of the Potential Effects on Human Health

    Article • Biological Trace Element Research, February 2020, Springer Science + Business Media

    Dr Yilmaz UCAR

  36. Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)

    Article • Aquaculture International, January 2020, Springer Science + Business Media

    Dr Yilmaz UCAR

  37. Mersin Körfezi'nden Yakalanan Apogon queketti Kas Dokusu Metal Seviyelerine Mevsimin Etkisi

    Article • European Journal of Science and Technology, December 2019, European Journal of Science and Technology

    Dr Yilmaz UCAR

  38. The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C

    Article • Journal of Food Processing and Preservation, November 2019, Wiley

    Dr Yilmaz UCAR

  39. Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

    Article • Turkish Journal of Agriculture - Food Science and Technology, October 2019, Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  40. The function of nanoemulsion on preservation of rainbow trout fillet

    Article • Journal of Food Science and Technology, October 2019, Springer Science + Business Media

    Dr Yilmaz UCAR

  41. Elemental composition of pufferfish species from Northeastern Mediterranean Sea

    Article • Environmental Monitoring and Assessment, May 2019, Springer Science + Business Media

    Dr Yilmaz UCAR

  42. The effect of Ferula elaeochytris root extract on erectile dysfunction in streptozotocin-induced diabetic rat

    Article • International Journal of Impotence Research, April 2019, Springer Science + Business Media

    Dr Yilmaz UCAR

  43. The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards

    Article • Journal of Aquatic Food Product Technology, March 2019, Taylor & Francis

    Dr Yilmaz UCAR, Professor Fatih OZOGUL

  44. Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean sea

    Article • Chemosphere, March 2019, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  45. Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

    Article • Veterinary World, January 2019, Veterinary World

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  46. Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

    Article • International Journal of Food Science & Technology, November 2018, Wiley

    Dr Yilmaz UCAR

  47. Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

    Article • Waste and Biomass Valorization, October 2018, Springer Science + Business Media

    Dr Yilmaz UCAR

  48. Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species

    Article • European Journal of Lipid Science and Technology, October 2018, Wiley

    Dr Yilmaz UCAR

  49. Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

    Article • Food Bioscience, August 2018, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  50. The Effects of Sex and Seasonality on the Metal Levels of Warty Crab (Eriphia verrucosa) in the Black Sea

    Article • Journal of Aquatic Food Product Technology, June 2018, Taylor & Francis

    Dr Yilmaz UCAR

  51. First report on TTX levels of the yellow spotted pufferfish ( Torquigener flavimaculosus ) in the Mediterranean Sea

    Article • Toxicon, June 2018, Elsevier

    Dr Yilmaz UCAR, Professor Fatih OZOGUL

  52. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax ) Stored in Vacuum Packaging

    Article • Journal of Food Science, January 2018, Wiley

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  53. Article • Turkish Journal of Fisheries and Aquatic Sciences, January 2018, Turkish Journal of Fisheries and Aquatic Sciences

    Dr Yilmaz UCAR, Professor Fatih OZOGUL

  54. Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass - Dicentrarchus labrax ) by-products

    Article • International Journal of Food Science & Technology, December 2017, Wiley

    Dr Yilmaz UCAR

  55. The effects of sex and season on the metal levels and proximate composition of red mullet (Mullus barbatus Linnaeus 1758) caught from the Middle Black Sea

    Article • Human and Ecological Risk Assessment An International Journal, December 2017, Taylor & Francis

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  56. Chemical, bioactive properties and in vitro digestibility of spray-dried fish silages: Comparison of two discard fish (Equulites klunzingeri and Carassius gibelio ) silages

    Article • Aquaculture Nutrition, October 2017, Wiley

    Dr Yilmaz UCAR

  57. Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C)

    Article • Journal of Aquatic Food Product Technology, August 2017, Taylor & Francis

    Dr Yilmaz UCAR

  58. Seasonal Changes in the Chemical Composition of the Beadlet Anemones (Actinia equina) from Mersin Bay, Northeastern Mediterranean coast of Turkey

    Article • Natural and Engineering Sciences, June 2017, Natural and Engineering Sciences

    Dr Yilmaz UCAR

  59. The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes

    Article • Journal of Consumer Protection and Food Safety, April 2017, Springer Science + Business Media

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  60. The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

    Article • Journal of Food Processing and Preservation, February 2017, Wiley

    Dr Yilmaz UCAR, Professor Fatih OZOGUL

  61. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage

    Article • LWT, January 2017, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  62. Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea

    Article • Food Chemistry, November 2016, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  63. Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

    Article • International Journal of Food Properties, June 2016, Taylor & Francis

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  64. Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

    Article • Innovative Food Science & Emerging Technologies, February 2016, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  65. The new toxin of Mediterranean:Tetrodotoxin

    Article • Ege Journal of Fisheries and Aquatic Sciences, November 2015, Ege University Faculty of Fisheries

    Dr Yilmaz UCAR

  66. Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens

    Article • Recent Patents on Food Nutrition & Agriculturee, July 2015, Bentham Science Publishers

    Dr Yilmaz UCAR

  67. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

    Article • Food Chemistry, February 2014, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  68. The Influences of Natural Zeolite (cliptinolite) on Ammonia and Biogenic Amine Formation by Foodborne Pathogen

    Article • Journal of Food Science, August 2012, Wiley

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  69. The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets

    Article • International Journal of Food Science & Technology, June 2012, Wiley

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

  70. The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers

    Article • Food and Bioprocess Technology, February 2012, Springer Science + Business Media

    Dr Yilmaz UCAR

  71. The effects of season and sex on fat, fatty acids and protein contents ofSepia officinalisin the northeastern Mediterranean Sea

    Article • International Journal of Food Sciences and Nutrition, November 2011, Taylor & Francis

    Dr Yilmaz UCAR