| 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 | 263 | 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 | 206 | 2007 |
| Su ürünleri işleme teknolojisi C VARLIK, S MOL TOKAY İstanbul Üniversitesi, 2004 | 188 | 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 | 129 | 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 | 116 | 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 | 113 | 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 | 99 | 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 | 93 | 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 | 92 | 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 | 89 | 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 | 87 | 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 | 83 | 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 | 79 | 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 | 78 | 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 | 73 | 2011 |
| Yenilebilir protein filmler ve su ürünlerinde kullanimi S Dursun, N Erkan Journal of FisheriesSciences. com 3 (4), 352, 2009 | 71 | 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 | 71 | 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 | 69 | 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 | 67 | 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 | 63 | 2011 |
Özkan ÖzdenSu Ürünleri İşleme Teknolojisi Profesörü, İstanbul Üniversitesi Su Bilimleri FakültesiVerified email at istanbul.edu.tr
