| Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods Y Özogul, G Özyurt, F Özogul, E Kuley, A Polat Food chemistry 92 (4), 745-751, 2005 | 366 | 2005 |
| Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice G Özyurt, E Kuley, S Özkütük, F Özogul Food chemistry 114 (2), 505-510, 2009 | 327 | 2009 |
| Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria S Özcelik, E Kuley, F Özogul LWT 73, 536-542, 2016 | 211 | 2016 |
| Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea Y Özogul, F Özogul, E Çi˙ çek, A Polat, E Kuley International journal of food sciences and nutrition 60 (6), 464-475, 2009 | 190 | 2009 |
| Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage Y Özogul, F Özogul, E Kuley, AS Özkutuk, C Gökbulut, S Köse Food chemistry 99 (4), 752-758, 2006 | 186 | 2006 |
| Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage G Özyurt, E Kuley, E Balikçi, Ç Kaçar, S Gökdogan, M Etyemez, F Özogul Food and Bioprocess Technology 5, 2777-2786, 2012 | 131 | 2012 |
| Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt Y Gezginc, I Akyol, E Kuley, F Özogul Food Chemistry 138 (1), 655-662, 2013 | 96 | 2013 |
| Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets F Özogul, E Kuley, M Kenar International journal of food science & technology 46 (4), 761-766, 2011 | 95 | 2011 |
| Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum‐packed and refrigerated sardine (Sardina pilchardus) fillets M Kenar, F Özogul, E Kuley International journal of food science & technology 45 (11), 2366-2372, 2010 | 93 | 2010 |
| Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 C) F Özogul, Y Özogul, E Kuley Food Chemistry 108 (3), 933-941, 2008 | 78 | 2008 |
Fatih OZOGULÇukurova University, Faculty of Fisheries, Dept. of Seafood Processing Technology在 cu.edu.tr 的电子邮件经过验证
