Nuray Erkan
Nuray Erkan
Istanbul University, Faculty of Aqautic Sciences, Department of Fisheries and Seafood Processing
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Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice
N Erkan, Ö Özden
International journal of food science & technology 43 (9), 1549-1559, 2008
Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS
N Erkan, Ö Özden
Food chemistry 102 (3), 721-725, 2007
Su ürünleri işleme teknolojisi
İstanbul Üniversitesi, 2004
The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice
N Erkan, ŞY Tosun, Ş Ulusoy, G Üretener
Journal für Verbraucherschutz und Lebensmittelsicherheit 6, 39-48, 2011
The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
N Erkan
Food and Bioprocess Technology 5, 1246-1254, 2012
Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)
N Erkan, G Üretener, H Alpas
Innovative Food Science & Emerging Technologies 11 (2), 259-264, 2010
Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicentrarchus labrax)
Ö Özden, M İnuğur, N Erkan
Radiation Physics and Chemistry 76 (7), 1169-1178, 2007
Physical, chemical and sensory analyses of freshly harvested sardines (Sardina pilchardus) stored at 4 C
N Gökodlu, özkan özden, N Erkan
Journal of Aquatic Food Product Technology 7 (2), 5-15, 1998
The effect of different high pressure conditions on the quality and shelf life of cold smoked fish
N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul
Innovative Food Science & Emerging Technologies 12 (2), 104-110, 2011
The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process
N Erkan, Ö Özden
Radiation Physics and Chemistry 76 (10), 1636-1641, 2007
Effect of frying, grilling, and steaming on amino acid composition of marine fishes
N Erkan, Ö Özden, A Selcuk
Journal of medicinal food 13 (6), 1524-1531, 2010
Effect of psychrophilic bacteria to estimate fish quality
S Mol, N Erkan, D Uecok, ŞY Tosun
Journal of muscle foods 18 (1), 120-128, 2007
Amino acid and vitamin composition of raw and cooked horse mackerel
N Erkan, A Selçuk, Ö Özden
Food Analytical Methods 3, 269-275, 2010
Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere
N Erkan, Ö Özden, DÜ Alakavuk, ŞY Yildirim, M İnuğur
European Food Research and Technology 222, 667-673, 2006
A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species
Ö Özden, N Erkan
British Food Journal 113 (4), 457-469, 2011
Yenilebilir protein filmler ve su ürünlerinde kullanimi
S Dursun, N Erkan
Journal of FisheriesSciences. com 3 (4), 352, 2009
Trace mineral profiles of the bivalve species Chamelea gallina and Donax trunculus
Ö Özden, N Erkan, MC Deval
Food Chemistry 113 (1), 222-226, 2009
Amino acid, fatty acid, vitamin and mineral contents of the edible garden snail (Helix aspersa)
F Çağıltay, N Erkan, D Tosun, A Selçuk
J. FisheriesSciences. com 5 (4), 354-363, 2011
The effect of high hydrostatic pressure on the microbiological, chemical and sensory quality of fresh gilthead sea bream (Sparus aurata)
N Erkan, G Üretener
European Food Research and Technology 230, 533-542, 2010
Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus)
N Erkan, G Üretener, H Alpas, A Selçuk, Ö Özden, S Buzrul
Food and Bioprocess Technology 4, 1322-1329, 2011
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