| Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout … Y Ozogul, İ Yuvka, Y Ucar, M Durmus, AR Kösker, M Öz, F Ozogul Lwt 75, 677-684, 2017 | 237 | 2017 |
| The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers İ Uçak, Y Özogul, M Durmuş International Journal of Food Science & Technology 46 (6), 1157-1163, 2011 | 156 | 2011 |
| Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens Y Ozogul, EK Boğa, I Akyol, M Durmus, Y Ucar, JM Regenstein, ... Food Bioscience 36, 100635, 2020 | 122 | 2020 |
| Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical quality of … Y Ozogul, M Durmuş, Y Ucar, F Ozogul, JM Regenstein Innovative Food Science & Emerging Technologies, 2016 | 72 | 2016 |
| Fish oil for human health: omega-3 fatty acid profiles of marine seafood species M DURMUŞ Food Science and Technology 39, 454-461, 2018 | 70 | 2018 |
| Application of cold plasma technology in the food industry and its combination with other emerging technologies Y Ucar, Z Ceylan, M Durmus, O Tomar, T Cetinkaya Trends in Food Science & Technology 114, 355-371, 2021 | 56 | 2021 |
| Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea AR Kosker, F Özogul, M Durmus, Y Ucar, D Ayas, JM Regenstein, ... Food chemistry 210, 332-337, 2016 | 55 | 2016 |
| The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 ± 2°C M Durmus Journal of Food Safety, 2019 | 50 | 2019 |
| Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean sea AR Kosker, F Özogul, D Ayas, M Durmus, Y Ucar, JM Regenstein, ... Chemosphere 219, 95-99, 2019 | 47 | 2019 |
| 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) H Yazgan, Y Ozogul, M Durmuş, E Balikçi, S Gökdoğan, Y Uçar, ET Aksun Journal of Aquatic Food Product Technology, 2017 | 47 | 2017 |
| Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products E Kuley, M Durmus, E Balikci, Y Ucar, JM Regenstein, F Özoğul International Journal of Food Properties 20 (5), 1029-1043, 2017 | 45 | 2017 |
| Recent developments in industrial applications of nanoemulsions Y Ozogul, GT Karsli, M Durmuş, H Yazgan, HM Oztop, DJ McClements, ... Advances in Colloid and Interface Science 304, 102685, 2022 | 38 | 2022 |
| Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets Z Ceylan, R Meral, S Kose, G Sengor, Y Akinay, M Durmus, Y Ucar Lwt 134, 109965, 2020 | 38 | 2020 |
| The function of nanoemulsion on preservation of rainbow trout fillet M Durmuş, Y Ozogul, AR Köşker, Y Ucar, EK Boğa, Z Ceylan, F Ozogul Journal of Food Science and Technology, 1-10, 2020 | 34 | 2020 |
| Effect of black cumin oil (Nigella sativa) on the growth performance, body composition and fatty acid profile of rainbow trout (Oncorhynchus mykiss) M Öz, S Dikel, M Durmus Iranian Journal of Fisheries Sciences 17 (4), 713-724, 2018 | 33 | 2018 |
| First report on TTX levels of the yellow spotted pufferfish (Torquigener flavimaculosus) in the Mediterranean Sea AR Kosker, F Özogul, M Durmus, Y Ucar, D Ayas, V Šimat, Y Özogul Toxicon 148, 101-106, 2018 | 33 | 2018 |
| The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita) Y Ozogul, M Durmuş, E Balıkcı, F Ozogul, D Ayas, H Yazgan International journal of food science & technology 46 (2), 236-242, 2011 | 33 | 2011 |
| Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 ± 1°C M Öz, S Dikel, M Durmuş, Y Özoğul Journal of Aquatic Food Product Technology 26 (6), 665-674, 2017 | 32 | 2017 |
| The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets E Kuley, F Ozogul, M Durmus, S Gokdogan, C Kacar, Y Ozogul, Y Ucar International journal of food science & technology 47 (9), 1977-1985, 2012 | 30 | 2012 |
| 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 M Durmuş, AR Kosker, Y Ozogul, M Aydin, Y UÇar, D Ayas, F Ozogul Human and Ecological Risk Assessment: An International Journal 24 (3), 731-742, 2018 | 29 | 2018 |
Yılmaz UÇARCukurova University在 cu.edu.tr 的电子邮件经过验证
