Nuray Erkan
Nuray Erkan
Istanbul University, Faculty of Aqautic Sciences, Department of Fisheries and Seafood Processing
istanbul.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Sensory, chemical and microbiological assessment of farm‐raised European sea bass (Dicentrarchus labrax) stored in melting ice
VR Kyrana, VP Lougovois
International Journal of food science & technology 37 (3), 319-328, 2002
2472002
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
2252008
Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 C
Y Yanar, M Celik, E Akamca
Food Chemistry 97 (2), 244-247, 2006
1652006
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
1602007
Su ürünleri işleme teknolojisi
C VARLIK, N Erkan, Ö Özden, S Mol, T Baygar
İstanbul Üniversitesi Yayın No: 5027, Fakülte Yayın İstanbul. s: 515., 2011
1392011
Su ürünleri işleme teknolojisi
C VARLIK, N Erkan, Ö Özden, S Mol, T Baygar
İstanbul Üniversitesi Yayın No: 5027, Fakülte Yayın İstanbul. s: 515., 2011
1392011
Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes
AE Goulas, MG Kontominas
European Food Research and Technology 224 (5), 545-553, 2007
1272007
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 (1), 39-48, 2011
1102011
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
992010
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 (4), 1246-1254, 2012
972012
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
892007
Toxicity of organophosphates on morphology and locomotor behavior in brine shrimp, Artemia salina
JV Rao, P Kavitha, NM Jakka, V Sridhar, PK Usman
Archives of environmental contamination and toxicology 53 (2), 227-232, 2007
832007
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
782007
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
771998
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
702011
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 (5), 667-673, 2006
642006
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
632007
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 (4), 533-542, 2010
612010
Amino acid and vitamin composition of raw and cooked horse mackerel
N Erkan, A Selçuk, Ö Özden
Food Analytical Methods 3 (3), 269-275, 2010
602010
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
572010
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20