| Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review I Hamed, F Özogul, JM Regenstein Trends in food science & technology 48, 40-50, 2016 | 1094 | 2016 |
| The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus) F Ozogul, A Polat, Y Ozogul Food Chemistry 85 (1), 49-57, 2004 | 544 | 2004 |
| Marine bioactive compounds and their health benefits: a review I Hamed, F Özogul, Y Özogul, JM Regenstein Comprehensive reviews in food science and food safety 14 (4), 446-465, 2015 | 443 | 2015 |
| Technological factors affecting biogenic amine content in foods: A review F Gardini, Y Özogul, G Suzzi, G Tabanelli, F Özogul Frontiers in microbiology 7, 1218, 2016 | 386 | 2016 |
| 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 | 367 | 2005 |
| Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study Y Özogul, F Özogul, S Alagoz Food chemistry 103 (1), 217-223, 2007 | 361 | 2007 |
| 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 | 328 | 2009 |
| Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas Y Özogul, F Özogul Food Chemistry 100 (4), 1634-1638, 2007 | 302 | 2007 |
| 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 | 294 | 2017 |
| The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ... Critical Reviews in Food Science and Nutrition 63 (23), 6547-6563, 2023 | 241 | 2023 |
| The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review F Özogul, I Hamed Critical reviews in food science and nutrition 58 (10), 1660-1670, 2018 | 240 | 2018 |
| 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 | 209 | 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 | 187 | 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 | 185 | 2006 |
| Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging F Ozogul, Y Ozogul Food Chemistry 99 (33), 574-578, 2006 | 184 | 2006 |
| Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage A Bensid, Y Ucar, B Bendeddouche, F Ozogul Food Chemistry 145, 681-686, 2013 | 182 | 2013 |
| Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method F Ozogul EUROPEAN FOOD RESEARCH AND TECHNOLOGY 219 (5), 465-469, 2004 | 181 | 2004 |
| Comparision of methods used for determination of total volatile basic nitrogen (TVB-N) in Rainbow trout (Oncorhynchus mykiss) F Özoğul, Y Özoğul Turkish Journal of Zoology 24 (1), 113-120, 2000 | 175 | 2000 |
| Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality NB Rathod, P Kulawik, F Ozogul, JM Regenstein, Y Ozogul Trends in Food Science & Technology 116, 733-748, 2021 | 167 | 2021 |
| Organic acids production from lactic acid bacteria: A preservation approach SP Bangar, S Suri, M Trif, F Ozogul Food bioscience 46, 101615, 2022 | 166 | 2022 |
Yılmaz UÇARCukurova University在 cu.edu.tr 的电子邮件经过验证
