Fatih OZOGUL

Alıntı yapanlar

	Hepsi	2019 yılından bugüne
Alıntılar	13108	8500
h-endeksi	57	48
i10-endeksi	193	169

2300

1150

575

1725

2005200620072008200920102011201220132014201520162017201820192020202120222023202434 81 116 137 173 188 237 294 405 388 468 527 625 788 942 1120 1429 1752 2261 973

Genel erişim

Tümünü görüntüle

42 makale

8 makale

genel erişime açık olanlar

genel erişime açık olmayanlar

Finansman sağlayan kuruluşun getirdiği zorunluluğa dayalı olarak

Katkıda bulunan yazarlar

Yesim OZOGULCukurova University,Faculty of Fisheries, Dept. of Seafood Processing Technologycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Yılmaz UÇARCukurova Universitycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Mustafa DURMUŞCukurova University, Faculty of Fisheriescu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Joe RegensteinProfessor Emeritus of Food Science, Cornell Universitycornell.edu üzerinde doğrulanmış e-posta adresine sahip
Ali Riza KOSKERCukurova University, Faculty of Fisheriescu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
João Miguel RochaResearcherceb.uminho.pt üzerinde doğrulanmış e-posta adresine sahip
Nikheel Bhojraj RathodDr. BS Konkan Krishi Vidyapeeth (PGI of Post Harvest Technology & Management)dbskkv.ac.in üzerinde doğrulanmış e-posta adresine sahip
Gülsün Beklevik OZYURTCukurova Universitycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Piotr KulawikUniversity of Agriculture in Krakówur.krakow.pl üzerinde doğrulanmış e-posta adresine sahip
Deniz AyasUniversity of Mersin Faculty of Fisheriesmersin.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Imen HamedCukurova Universitystudent.cu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Abdurahman POLATCukurova Universitycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Elena BartkieneProfessor at Department of Food Safety and Quality Chief Researcher and Head of Institute of Animallsmu.lt üzerinde doğrulanmış e-posta adresine sahip
Vida ŠimatUniversity of Split, University Department of Marine Studiesunist.hr üzerinde doğrulanmış e-posta adresine sahip
Sneh Punia BangarClemson University, Clemson, United Statesclemson.edu üzerinde doğrulanmış e-posta adresine sahip
Dr. Abdo HassounSafir: Sustainable AgriFoodtech Innovation & Researchsaf-ir.com üzerinde doğrulanmış e-posta adresine sahip
Abderrahmane HOUICHERProfessor of Food safety and Hygiene, Amar Telidji University, Laghouatlagh-univ.dz üzerinde doğrulanmış e-posta adresine sahip
Ali Serhat ÖzkütükÇukurova Universitycu.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Birsen YılmazTata Institute of Fundamental Researchtifrh.res.in üzerinde doğrulanmış e-posta adresine sahip
Cengiz GokbulutBalikesir University, Faculty of Medicinebalikesir.edu.tr üzerinde doğrulanmış e-posta adresine sahip

Takip et

Fatih OZOGUL

Çukurova University, Faculty of Fisheries, Dept. of Seafood Processing Technology

cu.edu.tr üzerinde doğrulanmış e-posta adresine sahip

food science and technology seafood biogenic amines lactic acid bacteria phenolic compounds


Başlık Alıntılara göre sırala Yıla göre sırala Başlığa göre sırala	Alıntı yapanlar Alıntı yapanlar	Yıl
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	1010	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	525	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	403	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, 198014, 2016	355	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	352	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	350	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	308	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	295	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	265	2017
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	206	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	189	2016
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
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	179	2006
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	172	2009
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	170	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	166	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	164	2000
Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method F Ozogul, KDA Taylor, P Quantick, Y Ozogul INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 37 (5), 515-522, 2002	153	2002
Handbook of seafood quality, safety and health applications C Alasalvar, K Miyashita, F Shahidi, U Wanasundara John Wiley & Sons, 2011	143	2011
A rapid HPLC‐determination of ATP‐related compounds and its application to herring stored under modified atmosphere F Özogul, KD Taylor, PC Quantick, Y Özogul International Journal of Food Science & Technology 35 (6), 549-554, 2000	140	2000

Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.

Makaleler 1–20

Yıllık alıntı sayısı

Mükerrer alıntılar

Birleştirilmiş alıntılar

Katkıda bulunan yazar ekleKatkıda bulunan yazarlar

Takip et

Alıntı yapanlar

Katkıda bulunan yazarlar