| 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 | 307 | 2009 |
| Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C) B Tokur, S Ozkütük, E Atici, G Ozyurt, CE Ozyurt Food chemistry 99 (2), 335-341, 2006 | 258 | 2006 |
| 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 | 179 | 2006 |
| Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 °C) B Tokur, A Polat, G Beklevik, S Özkütük European Food Research and Technology 218, 420-423, 2004 | 122* | 2004 |
| Seasonal effects in the nutritional quality of the body structural tissue of cephalopods Y Ozogul, O Duysak, F Ozogul, AS Özkütük, C Türeli Food Chemistry 108 (3), 847-852, 2008 | 112 | 2008 |
| Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun Bay, eastern … G Özyurt, A Polat, S Özkütük European Food Research and Technology 220, 120-124, 2005 | 78 | 2005 |
| Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings G Özyurt, AS Özkütük, A Şimşek, AF Yeşilsu, M Ergüven International Journal of Food Properties 18 (9), 1876-1887, 2015 | 39 | 2015 |
| Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage G Özyurt, AS Özkütük, A Polat Journal für Verbraucherschutz und Lebensmittelsicherheit 6, 167-174, 2011 | 39 | 2011 |
| Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products G Özyurt, AS Özkütük, Y Uçar, M Durmuş, Y Özoğul International Journal of Food Science & Technology 53 (5), 1255-1261, 2018 | 26 | 2018 |
| Biotransformation of seafood processing wastes fermented with natural lactic acid bacteria; the quality of fermented products and their use in animal feeding G Ozyurt, AS Ozkutuk, M Boga, M Durmus, EK Boga TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, 2017 | 21 | 2017 |
| Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality … CE Ozyurt, EK Boga, AS Ozkutuk, Y Ucar, M Durmus, G Ozyurt Waste and Biomass Valorization 11, 1435-1442, 2020 | 20 | 2020 |
| Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks Y Özogul, F Özogul, S Özkütük, E Kuley European Food Research and Technology 224, 33-37, 2006 | 20 | 2006 |
| The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards G Özyurt, Y Ozogul, E Kuley Boga, AS Özkütük, M Durmuş, Y Uçar, ... Journal of Aquatic Food Product Technology 28 (3), 314-328, 2019 | 19 | 2019 |
| Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria AS Özkütük Food Bioscience 46, 101588, 2022 | 15 | 2022 |
| Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption G Özyurt, AS Özkütük, Y Uçar, M Durmuş, Y Ozogul International Journal of Food Science & Technology 54 (4), 1081-1088, 2019 | 14 | 2019 |
| Advances in discard and by-product processing G Özyurt, AS Özkütük Innovative Technologies in Seafood Processing, 323-350, 2019 | 10 | 2019 |
| The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets F Ozogul, M Durmuş, AR Kosker, AS Özkütük, E Kuley, H Yazgan, ... Food Bioscience 53, 102545, 2023 | 6 | 2023 |
| Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures G Özyurt, M Durmuş, AS Özkütük, Y Uçar Biomass Conversion and Biorefinery, 1-16, 2022 | 2 | 2022 |
| Balık silajı üretimi için basit bir yöntem: İnokulum olarak yoğurt kullanımı. AS Özkütük, G Özyurt Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS)/Su Ürünleri Dergisi 39 (3), 2022 | 1 | 2022 |
| Türk Marketlerinde Satışa Sunulan Çeşitli Balık Ürünlerinin Biyojenik Amin ve Trimetilamin İçerikleri G ÖZYURT, AS ÖZKÜTÜK, EK BOĞA Acta Aquatica Turcica, 2022 | 1 | 2022 |
Gülsün Beklevik OZYURTCukurova Universitycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
