All Stories

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

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

    Article • Food Bioscience, October 2018, Elsevier

    Professor Fatih OZOGUL

  11. 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

  12. 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

  13. 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

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

    Dr Yilmaz UCAR, Professor Fatih OZOGUL

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

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

    Article • Food Chemistry, November 2016, Elsevier

    Professor Fatih OZOGUL, Dr Yilmaz UCAR

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

    Article • LWT, November 2016, Elsevier

    Professor Fatih OZOGUL

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

    Article • Frontiers in Microbiology, August 2016, Frontiers

    Professor Fatih OZOGUL

  28. 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

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

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

    Professor Fatih OZOGUL

  30. 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

  31. 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

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

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

    Professor Fatih OZOGUL

  33. 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

  34. 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

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

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

    Professor Fatih OZOGUL

  36. 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

  37. 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

  38. 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

  39. 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

  40. Marine Bioactive Compounds

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

    Professor Fatih OZOGUL

  41. 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

  42. 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

  43. 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

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

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

    Professor Fatih OZOGUL

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

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

    Article • Food Chemistry, May 2013, Elsevier

    Professor Fatih OZOGUL

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

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

    Article • Journal of Food Science, July 2012, Wiley

    Professor Fatih OZOGUL

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

    Article • Journal of Food Biochemistry, June 2012, Wiley

    Professor Fatih OZOGUL

  59. 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

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

    Article • Journal of Food Biochemistry, June 2012, Wiley

    Professor Fatih OZOGUL

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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

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

    Professor Fatih OZOGUL

  72. 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

  73. 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

  74. 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

  75. Novel Approaches in Seafood Preservation Techniques

    Article • September 2010, Wiley

    Professor Fatih OZOGUL

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

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

    Professor Fatih OZOGUL

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

    Article • Journal of Muscle Foods, April 2010, Wiley

    Professor Fatih OZOGUL

  78. 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

  79. 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

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

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

    Professor Fatih OZOGUL

  81. 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

  82. 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

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

    Article • Food Chemistry, June 2008, Elsevier

    Professor Fatih OZOGUL

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. 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

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

    Article • Food Chemistry, January 2007, Elsevier

    Professor Fatih OZOGUL

  91. 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

  92. 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

  93. 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

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

    Article • Food Chemistry, April 2006, Elsevier

    Professor Fatih OZOGUL

  95. 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

  96. 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

  97. 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

  98. 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

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

    Article • Food Chemistry, October 2005, Elsevier

    Professor Fatih OZOGUL

  100. 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

  101. 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

  102. 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

  103. 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

  104. 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

  105. 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

  106. 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

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

    Article • Journal of Food Science, September 2002, Wiley

    Professor Fatih OZOGUL

  108. 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

  109. 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

  110. 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