| Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss) N Gokoglu, P Yerlikaya, E Cengiz Food Chemistry 84 (1), 19-22, 2004 | 469 | 2004 |
| Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the gulf of Antalya N GOKOGLU, P YERLIKAYA Food Chemistry 80, 495-498, 2003 | 198 | 2003 |
| Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris) N Gokoglu, P Yerlikaya International journal of food science & technology 43 (6), 1004-1008, 2008 | 152 | 2008 |
| Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 C N Gökoğlu, E Cengız, P Yerlıkaya Food control 15 (1), 1-4, 2004 | 151 | 2004 |
| Seafood chilling, refrigeration and freezing: science and technology N Gokoglu, P Yerlikaya John Wiley & Sons, 2015 | 92 | 2015 |
| Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage N Gokoglu, OK Topuz, P Yerlikaya LWT-Food Science and Technology 42 (1), 113-118, 2009 | 84 | 2009 |
| Quality changes of fish patties produced from anchovy during refrigerated storage P Yerlikaya, N Gokoglu, H Uran European Food Research and Technology 220, 287-291, 2005 | 84 | 2005 |
| Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage P Yerlikaya, N Gokoglu International journal of food science & technology 45 (2), 252-257, 2010 | 73 | 2010 |
| Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy OK Topuz, P Yerlikaya, I Ucak, B Gumus, HA Büyükbenli Food Chemistry 154, 63-70, 2014 | 66 | 2014 |
| Trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus) N Gokoglu, P Yerlikaya, M Gokoglu Journal of the Science of Food and Agriculture 88 (2), 175-178, 2008 | 56 | 2008 |
| Optimization of Antioxidant Activity and Phenolic Compound Extraction Conditions from Red Seaweed (Laurencia obtuse) OK Topuz, N Gokoglu, P Yerlikaya, I Ucak, B Gumus Journal of Aquatic Food Product Technology 25 (3), 414-422, 2016 | 55 | 2016 |
| Effect of previous plant extract treatment on sensory and physical properties of frozen bonito (Sarda sarda) filllets P Yerlikaya, N Gökoğlu1ge Turkish Journal of Fisheries and Aquatic Sciences 10 (3), 2010 | 52 | 2010 |
| Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris) N Gokoglu, P Yerlikaya, I Ucak, HA Yatmaz Journal of Food Measurement and Characterization 11, 347-353, 2017 | 48 | 2017 |
| Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions OK Topuz, P Yerlikaya, I Ucak, B Gümüş, HA Büyükbenli, N Gökoğlu Journal of Food Science and Technology 52, 625-632, 2015 | 47 | 2015 |
| Phthalate ester migration into food: Effect of packaging material and time AC Alp, P Yerlikaya European Food Research and Technology 246, 425-435, 2020 | 46 | 2020 |
| Fatty acid profiles of different shrimp species: Effects of depth of catching P Yerlikaya, OK Topuz, HA Buyukbenli, N Gokoglu Journal of Aquatic Food Product Technology 22 (3), 290-297, 2013 | 39 | 2013 |
| Use of natural plant extracts in batter coating of shrimp and their effects on the quality of shrimp during frozen storage P Yerlikaya, N Gokoglu, OK Topuz Journal of Food Processing and preservation 34 (1), 127-138, 2010 | 34 | 2010 |
| Effects of freezing and frozen storage on protein functionality and texture of some cephalopod muscles N Gokoglu, OK Topuz, P Yerlikaya, HA Yatmaz, I Ucak Journal of aquatic food product technology 27 (2), 211-218, 2018 | 31 | 2018 |
| CHANGES IN BIOGENIC AMINE CONTENTS AND SENSORY QUALITY OF SARDINE (SARDINA PILCHARDUS) STORED AT 4C AND 20C N GÖKOǦLU, P Yerlikaya, E Cengiz Journal of Food Quality 27 (3), 221-231, 2004 | 31 | 2004 |
| Effects of tomato and garlic extracts on oxidative stability in marinated anchovy N Gokoglu, P Yerlikaya, OK Topuz Journal of Food Processing and Preservation 36 (3), 191-197, 2012 | 28 | 2012 |
