All Stories

  1. Comparative Study of Extraction Techniques and Concentration Effects in Olive Leaf Nanoemulsions with Application on Sea bass (Dicentrarchus labrax)

    Article • Food Bioscience, February 2026, Elsevier

    Professor Fatih OZOGUL

  2. Metal and Metalloid Contamination in Argyrosomus regius, Merluccius merluccius and Pegusa lascaris: A Comprehensive Consumer Health Risk Assessment in the Northeastern Mediterranean

    Article • Food Bioscience, February 2026, Elsevier

    Professor Fatih OZOGUL

  3. Combined effects of nanomaterials and climate change on aquatic ecosystems: Toxicity, interactions, and regulatory challenges

    Article • Environmental Research, January 2026, Elsevier

    Professor Fatih OZOGUL

  4. Metal and metalloid variability in edible marine species from Bozcaada: Seasonal trends and health risk analysis

    Article • Food Bioscience, November 2025, Elsevier

    Professor Fatih OZOGUL

  5. Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods

    Article • Comprehensive Reviews in Food Science and Food Safety, September 2025, Wiley

    Professor Fatih OZOGUL

  6. Chemical Characterization, Cytotoxic Activity, and Antimicrobial Potential of Nanoemulsions Based on Cymbopogon citratus Essential Oils

    Article • ACS Omega, July 2025, American Chemical Society (ACS)

    Professor Fatih OZOGUL

  7. Development of functional probiotic yogurt with prickly pear cladode pulp supplementation

    Article • Food Bioscience, July 2025, Elsevier

    Professor Fatih OZOGUL

  8. Correction: Starkute et al. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products. Foods 2023, 12, 2860

    Article • Foods, May 2025, MDPI AG

    Professor Fatih OZOGUL

  9. Experimental and theoretical studies on antituberculosis activity of different benzimidazole derivatives

    Article • Heliyon, February 2025, Elsevier

    Professor Fatih OZOGUL

  10. Isolation, characterization and antibiotic resistance of lactic acid bacteria from dairy and seafood sources

    Article • Food Bioscience, February 2025, Elsevier

    Professor Fatih OZOGUL

  11. Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products

    Article • Food Reviews International, January 2025, Taylor & Francis

    Professor Fatih OZOGUL

  12. Influence of olive leaf extract on the physicochemical properties of yogurts made from cow, sheep, and goat milk

    Article • Food Bioscience, January 2025, Elsevier

    Professor Fatih OZOGUL

  13. Advances in non-thermal food processing: a comprehensive approach to nutrient retention, food quality, and safety

    Article • Sustainable Food Technology, January 2025, Royal Society of Chemistry

    Professor Fatih OZOGUL

  14. A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry

    Article • Trends in Food Science & Technology, October 2024, Elsevier

    Professor Fatih OZOGUL

  15. Antioxidant and antimicrobial activity of extracts from selected Mediterranean agro-food by-products, their mutual interaction and interaction with phenolic compounds

    Article • Food Bioscience, October 2024, Elsevier

    Professor Fatih OZOGUL

  16. Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice

    Article • Food Bioscience, October 2024, Elsevier

    Professor Fatih OZOGUL

  17. Role of bovine colostrum against various diseases

    Article • Food Bioscience, October 2024, Elsevier

    Professor Fatih OZOGUL

  18. Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614

    Article • Foods, August 2024, MDPI AG

    Professor Fatih OZOGUL

  19. Antibacterial activity of avocado extract (Persea americana Mill.) against aminoglycoside-resistant Klebsiella pneumoniae strains

    Article • Food Bioscience, August 2024, Elsevier

    Professor Fatih OZOGUL

  20. Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts

    Article • Food Bioscience, August 2024, Elsevier

    Professor Fatih OZOGUL

  21. Unveiling the Impact of Lactic Acid Bacteria on Blood Lipid Regulation for Cardiovascular Health

    Article • Fermentation, July 2024, MDPI AG

    Professor Fatih OZOGUL

  22. The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

    Article • International Journal of Food Science & Technology, July 2024, Oxford University Press (OUP)

    Professor Fatih OZOGUL

  23. Biogenic Amines in Seafood

    Article • Food Bulletin, June 2024, Prensip Publishing

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  24. Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2024, Wiley

    Professor Fatih OZOGUL

  25. Incorporation of fish and fishery waste into food formulations: A review with current knowledge

    Article • Trends in Food Science & Technology, June 2024, Elsevier

    Professor Fatih OZOGUL

  26. The antibacterial effect mechanisms of Laurus nobilis extracts on carbapenem-resistant Acinetobacter baumanii isolates

    Article • Food Bioscience, June 2024, Elsevier

    Professor Fatih OZOGUL

  27. The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

    Article • Food Bioscience, June 2024, Elsevier

    Professor Fatih OZOGUL

  28. Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems

    Article • Trends in Food Science & Technology, March 2024, Elsevier

    Professor Fatih OZOGUL

  29. Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

    Article • Foods, January 2024, MDPI AG

    Professor Fatih OZOGUL

  30. Inhibition of Food-Borne Pathogen Growth and Biogenic Amine Synthesis by Spice Extracts

    Article • January 2024, MDPI AG

    Professor Fatih OZOGUL

  31. Current approaches in water-assisted systems for foodborne microbial inactivation: A review

    Article • Trends in Food Science & Technology, January 2024, Elsevier

    Professor Fatih OZOGUL

  32. Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge

    Article • Critical Reviews in Food Science and Nutrition, December 2023, Taylor & Francis

    Professor Fatih OZOGUL

  33. A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

    Article • Food Hydrocolloids, December 2023, Elsevier

    Professor Fatih OZOGUL

  34. Conversion of organic wastes into biofuel by microorganisms: A bibliometric review

    Article • Cleaner and Circular Bioeconomy, December 2023, Elsevier

    Professor Fatih OZOGUL

  35. Exploitation of microbial activities at low pH to enhance planetary health

    Article • FEMS Microbiology Reviews, November 2023, Oxford University Press (OUP)

    Professor Fatih OZOGUL

  36. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

    Article • Fermentation, October 2023, MDPI AG

    Professor Fatih OZOGUL

  37. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

    Article • Microorganisms, October 2023, MDPI AG

    Professor Fatih OZOGUL

  38. Monthly Variation of Tetrodotoxin Levels in Pufferfish (Lagocephalus sceleratus) Caught from Antalya Bay, Mediterranean Sea

    Article • Marine Drugs, October 2023, MDPI AG

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  39. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

    Article • Molecules, September 2023, MDPI AG

    Professor Fatih OZOGUL

  40. Probiotics: mechanism of action, health benefits and their application in food industries

    Article • Frontiers in Microbiology, August 2023, Frontiers

    Professor Fatih OZOGUL, Dr Imran Mahmood Khan

  41. The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge

    Article • Foods, August 2023, MDPI AG

    Professor Fatih OZOGUL

  42. Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

    Article • Foods, July 2023, MDPI AG

    Pranas Viskelis , Professor Fatih OZOGUL

  43. The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.)

    Article • Foods, July 2023, MDPI AG

    Professor Fatih OZOGUL

  44. Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods

    Article • Molecules, June 2023, MDPI AG

    Professor Fatih OZOGUL

  45. The Impact of the Human Milk Microbiota in the Prevention of Disease and Infant Health

    Article • Breastfeeding Medicine, June 2023, Mary Ann Liebert Inc

    Ebru Gözüyeşil, Professor Fatih OZOGUL

  46. Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

    Article • Food Chemistry X, June 2023, Elsevier

    Professor Fatih OZOGUL

  47. The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

    Article • Food Bioscience, June 2023, Elsevier

    Professor Fatih OZOGUL

  48. Probiotics, Live Biotherapeutic Products (LBPs), and Gut-Brain Axis Related Psychological Conditions: Implications for Research and Dietetics

    Article • Probiotics and Antimicrobial Proteins, May 2023, Springer Science + Business Media

    Professor Fatih OZOGUL

  49. Recent developments in antimicrobial surface coatings: Various deposition techniques with nanosized particles, their application and environmental concerns

    Article • Trends in Food Science & Technology, May 2023, Elsevier

    Professor Fatih OZOGUL

  50. Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

    Article • Foods, April 2023, MDPI AG

    Professor Fatih OZOGUL

  51. Luteolin: A flavone with myriads of bioactivities and food applications

    Article • Food Bioscience, April 2023, Elsevier

    Professor Fatih OZOGUL

  52. Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge

    Article • Plants, March 2023, MDPI AG

    Professor Fatih OZOGUL

  53. A novel approach to Lactiplantibacillus plantarum: From probiotic properties to the omics insights

    Article • Microbiological Research, March 2023, Elsevier

    Professor Fatih OZOGUL

  54. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Article • Food Control, March 2023, Elsevier

    Professor Fatih OZOGUL

  55. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

    Article • Foods, February 2023, MDPI AG

    Professor Fatih OZOGUL

  56. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

    Article • Critical Reviews in Food Science and Nutrition, February 2023, Taylor & Francis

    Professor Fatih OZOGUL

  57. Additional advances related to the health benefits associated with kombucha consumption

    Article • Critical Reviews in Food Science and Nutrition, January 2023, Taylor & Francis

    Professor Fatih OZOGUL

  58. Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus

    Article • Frontiers in Nutrition, January 2023, Frontiers

    Professor Fatih OZOGUL

  59. Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics

    Article • Foods, January 2023, MDPI AG

    Professor Fatih OZOGUL

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

    Article • Frontiers in Nutrition, January 2023, Frontiers

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  61. Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge

    Article • Current Research in Food Science, January 2023, Elsevier

    Professor Fatih OZOGUL

  62. Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

    Article • Frontiers in Microbiology, December 2022, Frontiers

    Professor Fatih OZOGUL

  63. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0

    Article • Food Reviews International, December 2022, Taylor & Francis

    Professor Fatih OZOGUL

  64. Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

    Article • Frontiers in Microbiology, December 2022, Frontiers

    Professor Fatih OZOGUL

  65. Recent development of lactic acid bacteria and their metabolites on food quality, food safety and human health

    Article • Food Bioscience, December 2022, Elsevier

    Professor Fatih OZOGUL

  66. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  67. Starch‐based noodles: Current technologies, properties, and challenges

    Article • Journal of Texture Studies, November 2022, Wiley

    Professor Fatih OZOGUL

  68. Reduction of biogenic amines formation by foodborne pathogens using postbiotics in lysine-decarboxylase broth

    Article • Journal of Biotechnology, November 2022, Elsevier

    Professor Fatih OZOGUL

  69. Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties

    Article • Fermentation, October 2022, MDPI AG

    Assoc. Prof. Dr. Birsen Elibol, Professor Fatih OZOGUL

  70. Recent developments in the probiotics as live biotherapeutic products (LBPs) as modulators of gut brain axis related neurological conditions

    Article • Journal of Translational Medicine, October 2022, Springer Science + Business Media

    Professor Fatih OZOGUL

  71. Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues

    Article • Foods, October 2022, MDPI AG

    Professor Fatih OZOGUL

  72. The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

    Article • Foods, September 2022, MDPI AG

    Professor Fatih OZOGUL

  73. Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products

    Article • International Journal of Food Science & Technology, September 2022, Oxford University Press (OUP)

    Professor Fatih OZOGUL

  74. A review of Sapodilla (Manilkara zapota) in human nutrition, health, and industrial applications

    Article • Trends in Food Science & Technology, September 2022, Elsevier

    Professor Fatih OZOGUL

  75. Microbiota alteration and modulation in Alzheimer's disease by gerobiotics: The gut-health axis for a good mind

    Article • Biomedicine & Pharmacotherapy, September 2022, Elsevier

    Professor Fatih OZOGUL

  76. Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge

    Article • Critical Reviews in Food Science and Nutrition, July 2022, Taylor & Francis

    Professor Fatih OZOGUL

  77. The Impact of COVID-19 Pandemic on Seafood Safety and Human Health

    Article • Frontiers in Microbiology, June 2022, Frontiers

    Professor Fatih OZOGUL

  78. Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties

    Article • Foods, June 2022, MDPI AG

    Professor Fatih OZOGUL

  79. Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

    Article • Food Bioscience, June 2022, Elsevier

    Professor Fatih OZOGUL

  80. Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

    Article • Food Bioscience, June 2022, Elsevier

    Professor Fatih OZOGUL

  81. Recent developments in industrial applications of nanoemulsions

    Article • Advances in Colloid and Interface Science, June 2022, Elsevier

    Professor Fatih OZOGUL

  82. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

    Article • Food Bioscience, June 2022, Elsevier

    Professor Fatih OZOGUL

  83. Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

    Article • Critical Reviews in Food Science and Nutrition, May 2022, Taylor & Francis

    Professor Fatih OZOGUL

  84. Kaempferol: A flavonoid with wider biological activities and its applications

    Article • Critical Reviews in Food Science and Nutrition, April 2022, Taylor & Francis

    Professor Fatih OZOGUL

  85. The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

    Article • Microorganisms, April 2022, MDPI AG

    Professor Fatih OZOGUL, Professor Igor Tomasevic

  86. Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge

    Article • Microorganisms, April 2022, MDPI AG

    Professor Fatih OZOGUL

  87. Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo

    Article • Food Bioscience, April 2022, Elsevier

    Professor Fatih OZOGUL

  88. Impact of sumac, cumin, black pepper and red pepper extracts in the development of foodborne pathogens and formation of biogenic amines

    Article • European Food Research and Technology, April 2022, Springer Science + Business Media

    Professor Fatih OZOGUL

  89. Organic acids production from lactic acid bacteria: A preservation approach

    Article • Food Bioscience, April 2022, Elsevier

    Professor Fatih OZOGUL

  90. Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits

    Article • Food Bioscience, April 2022, Elsevier

    Professor Fatih OZOGUL

  91. Retrospecting the concept and industrial significance of LAB bacteriocins

    Article • Food Bioscience, April 2022, Elsevier

    Professor Fatih OZOGUL

  92. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  93. Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

    Article • Fermentation, March 2022, MDPI AG

    Professor Fatih OZOGUL

  94. Properties, preparation methods, and application of sour starches in the food

    Article • Trends in Food Science & Technology, March 2022, Elsevier

    Professor Fatih OZOGUL

  95. The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps

    Article • Critical Reviews in Food Science and Nutrition, February 2022, Taylor & Francis

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  96. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Article • Critical Reviews in Food Science and Nutrition, February 2022, Taylor & Francis

    Professor Fatih OZOGUL

  97. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

    Article • Foods, February 2022, MDPI AG

    Professor Fatih OZOGUL

  98. Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables

    Article • Comprehensive Reviews in Food Science and Food Safety, January 2022, Wiley

    Professor Fatih OZOGUL, Milan Vukić

  99. An Updated Review of Tetrodotoxin and Its Peculiarities

    Article • Marine Drugs, January 2022, MDPI AG

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  100. Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria

    Article • Food Chemistry, January 2022, Elsevier

    Professor Fatih OZOGUL

  101. Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

    Article • Foods, December 2021, MDPI AG

    Professor Fatih OZOGUL

  102. Recent advances in industrial applications of seaweeds

    Article • Critical Reviews in Food Science and Nutrition, December 2021, Taylor & Francis

    Professor Fatih OZOGUL

  103. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

    Article • Food Bioscience, December 2021, Elsevier

    Professor Fatih OZOGUL

  104. Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination

    Article • Food Bioscience, December 2021, Elsevier

    Professor Fatih OZOGUL

  105. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

    Article • Critical Reviews in Food Science and Nutrition, November 2021, Taylor & Francis

    Professor Fatih OZOGUL

  106. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

    Article • Foods, November 2021, MDPI AG

    Professor Fatih OZOGUL

  107. Effects of selenium nanoparticles on growth performance, hematological, serum biochemical parameters, and antioxidant status in fish

    Article • Animal Feed Science and Technology, November 2021, Elsevier

    Professor Fatih OZOGUL

  108. Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

    Article • International Journal of Food Science & Technology, October 2021, Oxford University Press (OUP)

    Professor Fatih OZOGUL

  109. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality

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

    Professor Fatih OZOGUL

  110. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

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

    Professor Fatih OZOGUL

  111. Seafood infusion broths as novel sources to produce organic acids using selected lactic acid bacteria strains

    Article • Food Bioscience, October 2021, Elsevier

    Professor Fatih OZOGUL

  112. Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates

    Article • Marine Drugs, August 2021, MDPI AG

    Professor Fatih OZOGUL

  113. Cold plasma for the preservation of aquatic food products: An overview

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2021, Wiley

    Prof Santhosh Pillai, Professor Fatih OZOGUL

  114. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  115. Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2021, Wiley

    Professor Fatih OZOGUL

  116. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  117. Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad

    Article • Food Chemistry, June 2021, Elsevier

    Professor Fatih OZOGUL

  118. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  119. Maximizing the Antioxidant Capacity of Padina pavonica by Choosing the Right Drying and Extraction Methods

    Article • Processes, March 2021, MDPI AG

    Professor Fatih OZOGUL

  120. Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review

    Article • Food Bioscience, February 2021, Elsevier

    Professor Fatih OZOGUL

  121. The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens

    Article • LWT, January 2021, Elsevier

    Professor Fatih OZOGUL

  122. OLIVE LEAF EXTRACTS APPLICATION FOR SHELF LIFE EXTENSION OF VACUUM-PACKED FRIGATE MACKEREL (AUXIS THAZARD) FILLETS

    Article • Carpathian Journal of Food Science and Technology, December 2020, Technical University of Cluj Napoca

    Professor Fatih OZOGUL

  123. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review

    Article • Critical Reviews in Food Science and Nutrition, December 2020, Taylor & Francis

    Professor Fatih OZOGUL

  124. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

    Article • Marine Drugs, December 2020, MDPI AG

    Professor Fatih OZOGUL

  125. The antimicrobial properties and biogenic amine production of lactic acid bacteria isolated from various fermented food products

    Article • Journal of Food Processing and Preservation, November 2020, Wiley

    Professor Fatih OZOGUL

  126. The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars

    Article • Food Bioscience, October 2020, Elsevier

    Professor Fatih OZOGUL

  127. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

    Article • Antioxidants, September 2020, MDPI AG

    Jesus Simal-Gandara, Professor Fatih OZOGUL

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

    Article • LWT, September 2020, Elsevier

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  129. Proximate composition and fatty acid profiles of common pufferfish species in the Mediterranean Sea

    Article • International Journal of Food Science & Technology, August 2020, Oxford University Press (OUP)

    Professor Fatih OZOGUL

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

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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  131. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

    Article • Foods, May 2020, MDPI AG

    Professor Fatih OZOGUL

  132. 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, Prof. Dr. Yilmaz UCAR

  133. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  134. The impact of chitosan on seafood quality and human health: A review

    Article • Trends in Food Science & Technology, March 2020, Elsevier

    Professor Fatih OZOGUL

  135. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  136. The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

    Article • Microorganisms, January 2020, MDPI AG

    Professor Fatih OZOGUL

  137. Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens

    Article • Food Bioscience, December 2019, Elsevier

    Professor Fatih OZOGUL

  138. 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, Prof. Dr. Yilmaz UCAR

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

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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  140. Chitosan role for shelf-life extension of seafood

    Article • Environmental Chemistry Letters, October 2019, Springer Science + Business Media

    Professor Fatih OZOGUL

  141. Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 ± 1 °C)

    Article • Aquaculture International, August 2019, Springer Science + Business Media

    Professor Fatih OZOGUL

  142. Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins

    Article • Food Chemistry, July 2019, Elsevier

    Professor Fatih OZOGUL

  143. Elemental composition of pufferfish species from Northeastern Mediterranean Sea

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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  144. The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

    Article • Food Science & Nutrition, March 2019, Wiley

    Professor Fatih OZOGUL

  145. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

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

    Article • Chemosphere, March 2019, Elsevier

    Professor Fatih OZOGUL, Prof. Dr. Yilmaz UCAR

  147. 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, Prof. Dr. Yilmaz UCAR

  148. The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure

    Article • Journal of Food Composition and Analysis, January 2019, Elsevier

    Professor Fatih OZOGUL

  149. Chapter 1. Biogenic Amines Formation, Toxicity, Regulations in Food

    Article • January 2019, Royal Society of Chemistry

    Professor Fatih OZOGUL

  150. Chitosan for Seafood Processing and Preservation

    Article • January 2019, Springer Science + Business Media

    Professor Fatih OZOGUL

  151. Fatty acids of oil and antioxidant capacity of phenolics from fruits of 11 Cardueae (Carduoideae, Asteraceae) taxa from northeast Anatolia (Turkey)

    Article • Botanica Serbica, January 2019, National Library of Serbia

    Professor Fatih OZOGUL

  152. The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin

    Article • International Letters of Natural Sciences, November 2018, SciPress Ltd

    Professor Fatih OZOGUL

  153. Effect of Natural Zeolite (Clinoptilolite) on in vitro Biogenic Amine Production by Gram Positive and Gram Negative Pathogens

    Article • Frontiers in Microbiology, October 2018, Frontiers

    Professor Fatih OZOGUL

  154. Chemical composition and antifungal activity of Anacyclus valentinus essential oil from Algeria

    Article • Food Bioscience, October 2018, Elsevier

    Professor Fatih OZOGUL

  155. 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, Prof. Dr. Yilmaz UCAR

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

    Article • Toxicon, June 2018, Elsevier

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  157. 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, Prof. Dr. Yilmaz UCAR

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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  159. Marine-Based Toxins and Their Health Risk

    Article • January 2018, Elsevier

    Professor Fatih OZOGUL

  160. 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, Prof. Dr. Yilmaz UCAR

  161. Fatty acid composition and antioxidant capacity of cypselas in Centaurea s.l. taxa (Asteraceae, Cardueae) from NE Anatolia

    Article • South African Journal of Botany, September 2017, Elsevier

    Professor Fatih OZOGUL

  162. The function of probiotics on the treatment of ventilator-associated pneumonia (VAP): facts and gaps

    Article • Journal of Medical Microbiology, September 2017, Society for General Microbiology

    Professor Fatih OZOGUL

  163. Effect of lavender and lemon balm extracts on fatty acid profile, chemical quality parameters and sensory quality of vacuum packaged anchovy ( Engraulis encrasicolus ) fillets under refrigerated condition

    Article • LWT, June 2017, Elsevier

    Professor Fatih OZOGUL

  164. 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, Prof. Dr. Yilmaz UCAR

  165. Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus ) Treated with Lavender and Lemon Balm Ethanol Extracts

    Article • Journal of Food Science, April 2017, Wiley

    Professor Fatih OZOGUL

  166. 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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  167. Function of cell-free supernatants of Leuconostoc , Lactococcus , Streptococcus , Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth

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

    Professor Fatih OZOGUL

  168. The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review

    Article • Critical Reviews in Food Science and Nutrition, January 2017, Taylor & Francis

    Professor Fatih OZOGUL

  169. 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, Prof. Dr. Yilmaz UCAR

  170. In Vitro Study of the Antifungal Activity of Essential Oils Obtained from Mentha spicata, Thymus vulgaris, and Laurus nobilis

    Article • Recent Patents on Food Nutrition & Agriculturee, December 2016, Bentham Science Publishers

    Professor Fatih OZOGUL

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

    Article • Food Chemistry, November 2016, Elsevier

    Professor Fatih OZOGUL, Prof. Dr. Yilmaz UCAR

  172. Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

    Article • LWT, November 2016, Elsevier

    Professor Fatih OZOGUL

  173. Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Article • Frontiers in Microbiology, August 2016, Frontiers

    Professor Fatih OZOGUL

  174. 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, Prof. Dr. Yilmaz UCAR

  175. Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review

    Article • Trends in Food Science & Technology, February 2016, Elsevier

    Professor Fatih OZOGUL

  176. 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, Prof. Dr. Yilmaz UCAR

  177. The impact of natural clinoptilolite on ammonia, cadaverine and other polyamine formation by food-borne pathogen in lysine decarboxylase broth

    Article • LWT, January 2016, Elsevier

    Professor Fatih OZOGUL

  178. Fatty acid composition of achenes of Cirsium taxa (Asteraceae, Carduoideae) from Turkey

    Article • Zeitschrift für Naturforschung C, January 2016, De Gruyter

    Professor Fatih OZOGUL

  179. Nutritional Composition of Frozen Fillets from Pangasius Catfish (Pangasius hypophthalmus) and Nile Tilapia (Oreochromis nilotcus) Imported to European Countries

    Article • January 2016, De Gruyter

    Dr Piotr Kulawik, Professor Fatih OZOGUL

  180. The Impact of Carvacrol on Ammonia and Biogenic Amine Production by Common Foodborne Pathogens

    Article • Journal of Food Science, November 2015, Wiley

    Professor Fatih OZOGUL

  181. In VitroDetermination of the Antifungal Activity ofArtemisia campestrisEssential Oil from Algeria

    Article • International Journal of Food Properties, November 2015, Taylor & Francis

    Professor Fatih OZOGUL

  182. Inhibition effects of carvacrol on biogenic amines formation by common food-borne pathogens in histidine decarboxylase broth

    Article • LWT, November 2015, Elsevier

    Professor Fatih OZOGUL

  183. Assessment of Color and Sensory Evaluation of Frozen Fillets from Pangasius Catfish and Nile Tilapia Imported to European Countries

    Article • International Journal of Food Properties, September 2015, Taylor & Francis

    Professor Fatih OZOGUL

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

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

    Prof. Dr. Yilmaz UCAR, Professor Fatih OZOGUL

  185. Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth

    Article • Journal of Agricultural and Food Chemistry, June 2015, American Chemical Society (ACS)

    Professor Fatih OZOGUL

  186. Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries

    Article • Journal of the Science of Food and Agriculture, June 2015, Wiley

    Professor Fatih OZOGUL

  187. Marine Bioactive Compounds

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2015, Wiley

    Professor Fatih OZOGUL

  188. Effect of Natural Extracts (Mentha spicata L. andArtemisia campestris) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (Sardina pilchardus) Fillets

    Article • Journal of Food Processing and Preservation, April 2015, Wiley

    Professor Fatih OZOGUL

  189. The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth

    Article • Food Chemistry, April 2015, Elsevier

    Professor Fatih OZOGUL

  190. The Effect of Whey Protein Isolate Coating Enriched with Thyme Essential Oils on Trout Quality at Refrigerated Storage (4 ± 2°C)

    Article • Journal of Aquatic Food Product Technology, March 2015, Taylor & Francis

    Professor Fatih OZOGUL

  191. Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

    Article • International Journal of Food Properties, December 2014, Taylor & Francis

    Professor Fatih OZOGUL

  192. 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, Prof. Dr. Yilmaz UCAR

  193. Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

    Article • International Journal of Food Science & Technology, October 2013, Wiley

    Professor Fatih OZOGUL

  194. Effect of Mentha spicata L. and Artemisia campestris Extracts on the Shelf Life and Quality of Vacuum-Packed Refrigerated Sardine (Sardina pilchardus) Fillets

    Article • Journal of Food Protection, October 2013, International Association for Food Protection

    Professor Fatih OZOGUL

  195. Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

    Article • Journal of Food Science, July 2013, Wiley

    Professor Fatih OZOGUL

  196. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    Article • International Journal of Food Science & Technology, June 2013, Wiley

    Professor Fatih OZOGUL

  197. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt

    Article • Food Chemistry, May 2013, Elsevier

    Professor Fatih OZOGUL

  198. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

    Article • International Journal of Food Science & Technology, February 2013, Wiley

    Professor Fatih OZOGUL

  199. Significance of Antioxidants for Seafood Safety and Human Health

    Article • Journal of Agricultural and Food Chemistry, January 2013, American Chemical Society (ACS)

    Professor Fatih OZOGUL

  200. The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

    Article • Brazilian Journal of Microbiology, January 2013, FapUNIFESP (SciELO)

    Professor Fatih OZOGUL

  201. Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage

    Article • Food Science and Technology Research, January 2013, Japanese Society for Food Science and Technology

    Professor Fatih OZOGUL

  202. Comparative seasonal sterol profiles in edible parts of Mediterranean fish and shellfish species

    Article • International Journal of Food Sciences and Nutrition, December 2012, Taylor & Francis

    Professor Fatih OZOGUL

  203. 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, Prof. Dr. Yilmaz UCAR

  204. Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence ofLactobacillus,Lactococcus, andStreptococcusspp.

    Article • Journal of Food Science, July 2012, Wiley

    Professor Fatih OZOGUL

  205. L-Carnitine Contents in Seafoods Commonly Eaten in Middle Eastern Countries

    Article • Journal of Food Biochemistry, June 2012, Wiley

    Professor Fatih OZOGUL

  206. 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, Prof. Dr. Yilmaz UCAR

  207. TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING

    Article • Journal of Food Biochemistry, June 2012, Wiley

    Professor Fatih OZOGUL

  208. The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth

    Article • Food Science and Technology Research, January 2012, Japanese Society for Food Science and Technology

    Professor Fatih OZOGUL

  209. The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

    Article • Food Chemistry, December 2011, Elsevier

    Professor Fatih OZOGUL

  210. Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea

    Article • European Journal of Lipid Science and Technology, November 2011, Wiley

    Professor Fatih OZOGUL

  211. Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth

    Article • Food Chemistry, August 2011, Elsevier

    Professor Fatih OZOGUL

  212. Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method

    Article • Journal of Food Composition and Analysis, June 2011, Elsevier

    Professor Fatih OZOGUL

  213. 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

  214. Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

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

    Professor Fatih OZOGUL

  215. Effects of specific lactic acid bacteria species on biogenic amine production by foodborne pathogen

    Article • International Journal of Food Science & Technology, February 2011, Wiley

    Professor Fatih OZOGUL

  216. Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

    Article • International Journal of Food Science & Technology, February 2011, Wiley

    Professor Fatih OZOGUL

  217. The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)

    Article • International Journal of Food Science & Technology, January 2011, Wiley

    Professor Fatih OZOGUL

  218. Simple Extraction and Rapid HPLC Method for Tocopherol Analysis in Marine and Fresh-water Fish Species

    Article • Food Science and Technology Research, January 2011, Japanese Society for Food Science and Technology

    Professor Fatih OZOGUL

  219. Article • Turkish Journal of Fisheries and Aquatic Sciences, January 2011, Turkish Journal of Fisheries and Aquatic Sciences

    Professor Fatih OZOGUL

  220. 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

  221. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets

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

    Professor Fatih OZOGUL

  222. 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

  223. Novel Approaches in Seafood Preservation Techniques

    Article • September 2010, Wiley

    Professor Fatih OZOGUL

  224. The capability of rosemary extract in preventing oxidation of fish lipid

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

    Professor Fatih OZOGUL

  225. PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDY

    Article • Journal of Muscle Foods, April 2010, Wiley

    Professor Fatih OZOGUL

  226. Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4°C

    Article • Food Science and Biotechnology, February 2010, Springer Science + Business Media

    Professor Fatih OZOGUL

  227. The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

    Article • International Journal of Food Science & Technology, October 2009, Wiley

    Professor Fatih OZOGUL

  228. Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage

    Article • Food Science and Technology International, October 2009, SAGE Publications

    Professor Fatih OZOGUL

  229. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

    Article • Food Chemistry, May 2009, Elsevier

    Professor Fatih OZOGUL

  230. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

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

    Professor Fatih OZOGUL

  231. Seasonal effects in the nutritional quality of the body structural tissue of cephalopods

    Article • Food Chemistry, June 2008, Elsevier

    Professor Fatih OZOGUL

  232. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)

    Article • Food Chemistry, June 2008, Elsevier

    Professor Fatih OZOGUL

  233. Comparison of fatty acid, mineral and proximate composition of body and legs of edible frog (Rana esculenta)

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

    Professor Fatih OZOGUL

  234. Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast

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

    Professor Fatih OZOGUL

  235. Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage

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

    Professor Fatih OZOGUL

  236. Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °C

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

    Professor Fatih OZOGUL

  237. Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey

    Article • Fisheries Science, April 2007, Springer Science + Business Media

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  238. Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas

    Article • Food Chemistry, January 2007, Elsevier

    Professor Fatih OZOGUL

  239. Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study

    Article • Food Chemistry, January 2007, Elsevier

    Professor Fatih OZOGUL

  240. The ability of biogenic amines and ammonia production by single bacterial cultures

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

    Professor Fatih OZOGUL

  241. The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets

    Article • Food Chemistry, June 2006, Elsevier

    Professor Fatih OZOGUL

  242. Quality assessment of wild European eel () stored in ice

    Article • Food Chemistry, April 2006, Elsevier

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  243. Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks

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

    Professor Fatih OZOGUL

  244. Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C

    Article • Food Chemistry, January 2006, Elsevier

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  245. Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging

    Article • Food Chemistry, January 2006, Elsevier

    Professor Fatih OZOGUL

  246. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage

    Article • Food Chemistry, January 2006, Elsevier

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  247. Freshness assessment of European eel () by sensory, chemical and microbiological methods

    Article • Food Chemistry, October 2005, Elsevier

    Professor Fatih OZOGUL

  248. Formation of biogenic amines by Gram-negative rods isolated from fresh, spoiled, VP-packed and MAP-packed herring (Clupea harengus)

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

    Professor Fatih OZOGUL

  249. Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2±1 °C

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

    Professor Fatih OZOGUL

  250. Fatty acid profile and mineral content of the wild snail (Helix pomatia) from the region of the south of the Turkey

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

    Professor Fatih OZOGUL

  251. Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

    Article • European Food Research and Technology, October 2004, Springer Science + Business Media

    Professor Fatih OZOGUL, Professor Cengiz Gokbulut

  252. Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method

    Article • European Food Research and Technology, August 2004, Springer Science + Business Media

    Professor Fatih OZOGUL

  253. Effects of slaughtering methods on sensory, chemical and microbiological quality of rainbow trout (Onchorynchus mykiss) stored in ice and MAP

    Article • European Food Research and Technology, July 2004, Springer Science + Business Media

    Professor Fatih OZOGUL

  254. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

    Article • Food Chemistry, March 2004, Elsevier

    Professor Fatih OZOGUL

  255. Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack

    Article • Journal of Food Science, September 2002, Wiley

    Professor Fatih OZOGUL

  256. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method

    Article • International Journal of Food Science & Technology, June 2002, Wiley

    Professor Fatih OZOGUL

  257. A rapid HPLC‐determination of ATP‐related compounds and its application to herring stored under modified atmosphere

    Article • International Journal of Food Science & Technology, December 2000, Wiley

    Professor Fatih OZOGUL

  258. A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere

    Article • International Journal of Food Science & Technology, December 2000, Wiley

    Professor Fatih OZOGUL

  259. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

    Article • Food Chemistry, November 2000, Elsevier

    Professor Fatih OZOGUL