| 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 | 266 | 2017 |
| Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis G Özyurt, L Uslu, I Yuvka, S Gökdoğan, G Atci, B Ak, O Işik Journal of Food Quality 38 (4), 268-272, 2015 | 108 | 2015 |
| Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study G Özyurt, S Gökdoğan, A Şimşek, I Yuvka, M Ergüven, E Kuley Boga Archives of animal nutrition 70 (1), 72-86, 2016 | 51 | 2016 |
| The effects of season and gender on the proximate and fatty acid profile of male and female warty crab (Eriphia verrucosa) from Black Sea Y Ozogul, M Aydin, M Durmus, U Karadurmus, M Öz, I Yuvka, Y Uçar, ... Rapport Commission International Mer Mediterranee 40, 634, 2013 | 6 | 2013 |
| Bitkisel yağlar kullanılarak oluşturulan nanoemülsiyonların soğukta (2±2 C) ve vakum paketlenerek depolanan levrek (Dicentrarchus labrax) filetolarının duyusal, kimyasal ve … M Durmuş Fen Bilimleri Enstitüsü, 2016 | 3 | 2016 |
| Bitkisel yağlar kullanılarak oluşturulan nanoemülsiyonların soğukta ve vakum paketlenerek depolanan levrek (Dicentrarchus labrax) filetolarının duyusal … Y ÖZOĞUL, M DURMUŞ, S GÖKDOĞAN, E BALIKÇI, İ YUVKA | | 2015 |
