| 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 | 127 | 2012 |
| 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 | 58 | 2017 |
| 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 26 (8), 979-992, 2017 | 52 | 2017 |
| Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp. E Kuley, E Balıkcı, İ Özoğul, S Gökdogan, F Özoğul Journal of food science 77 (12), M650-M658, 2012 | 42 | 2012 |
| Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus) Y Ozogul, E Balikci Food and Bioprocess Technology 6, 1091-1098, 2013 | 39 | 2013 |
| 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 | 36 | 2011 |
| The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids Y Ozogul, A Şimşek, E BalIkçI, M Kenar International journal of food sciences and nutrition 63 (3), 326-331, 2012 | 29 | 2012 |
| The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C M Durmus, Y Ozogul, E Küley Boga, Y Uçar, AR Kosker, E Balikci, ... Journal of Food Processing and Preservation, 2019 | 25 | 2019 |
| Anadolu’nun gizemli imparatorluğu Hititlerde beslenme ve mutfak kültürü A Galip, E BALIKÇI Journal of Tourism & Gastronomy Studies 6 (Special Issue 3), 275-284, 2018 | 20 | 2018 |
| The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria E Küley, F Özogul, E Balikçi, M Durmus, D Ayas Brazilian Journal of Microbiology 44, 407-415, 2013 | 14 | 2013 |
| Tütsülenmiş Uskumru (Scomber scombrus) Marinatlarının (Sade Ve Dereotlu) Duyusal, Kimyasal Ve Mikrobiyolojik Kalite Parametrelerinin Belirlenmesi E BALIKÇI Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, 2009 | 7 | 2009 |
| Kekik, biberiye ve fesleğenden elde edilen ekstraktların, dondurulmuş (-18° C) ve soğukta (4±2° C) vakum paketlenerek depolanmış uskumru (scomber scombrus) köftelerinin kalite … E Balikçi Fen Bilimleri Enstitüsü, 2015 | 5 | 2015 |
| Interaction between lactic acid bacteria and food‐borne pathogens on putrescine production in ornithine‐enriched broth E Kuley, E Balikci, İ Özogul, D Cengiz International journal of food science & technology 48 (2), 394-404, 2013 | 5 | 2013 |
| Seasonal variations in fatty acid and nutritional composition of Sand Smelt (Atherina boyeri) caught from Cekerek Dam (Yozgat, Turkey) E Balikçi Acta Aquatica Turcica 17 (3), 409-420, 2021 | 4 | 2021 |
| Gastronomide bazı bitki ve baharatların ekstraktelerinin balık köfteleri kalitesi üzerine etkileri E BALIKÇI, A Galip, E YAVUZER Journal of Tourism & Gastronomy Studies 6 (Special Issue 3), 197-210, 2018 | 4 | 2018 |
| Proximate analysis and fatty acid profile of muscle tissues in different body parts of crimean barbel (Barbus tauricus Kessler, 1877). E Balikçi, F Özcan Revista Cientifica de la Facultade de Veterinaria 33 (2), 2023 | 1 | 2023 |
| Nutrient and Fatty Acid Composition of Pike Perch (Sander lucioperca) and Evaluation of Important Indexes Related to Human Health E BALIKÇI Acta Aquatica Turcica 19 (4), 331-340, 2023 | 1* | 2023 |
| The impact of thyme, rosemary and basil extracts on the chemical, sensory and microbiological quality of vacuumed packed mackerel balls E Balikçi, Y Özogul, NB Rathod, F Özogul, SA Ibrahim Foods 11 (18), 2845, 2022 | 1 | 2022 |
| The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at-18° C. E Balıkçı, Y Özoğul, M Durmuş, Y Uçar, SG Tekin Acta Aquatica Turcica 18 (2), 2022 | 1 | 2022 |
| Balık Restoranına Gelen Tüketicilerin Kabuklu Gıda Algılarının İncelenmesi E Yavuzer, MN Yavuzer, E Balıkçı Güncel Turizm Araştırmaları Dergisi 2 (Ek1), 200-208, 2018 | 1 | 2018 |
Yesim OZOGULCukurova University,Faculty of Fisheries, Dept. of Seafood Processing Technologycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
