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Fatih OZOGUL
Fatih OZOGUL
Çukurova University, Faculty of Fisheries, Dept. of Seafood Processing Technology
Bestätigte E-Mail-Adresse bei cu.edu.tr
Titel
Zitiert von
Zitiert von
Jahr
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
11462016
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
5452004
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
4502015
Technological factors affecting biogenic amine content in foods: A review
F Gardini, Y Özogul, G Suzzi, G Tabanelli, F Özogul
Frontiers in microbiology 7, 1218, 2016
3992016
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
3672005
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
3662007
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
3322009
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
3052007
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
2982017
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ...
Critical Reviews in Food Science and Nutrition 63 (23), 6547-6563, 2023
2682023
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
2462018
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
2162016
Probiotics: Mechanism of action, health benefits and their application in food industries
A Latif, A Shehzad, S Niazi, A Zahid, W Ashraf, MW Iqbal, A Rehman, ...
Frontiers in microbiology 14, 1216674, 2023
2032023
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
1952009
Organic acids production from lactic acid bacteria: A preservation approach
SP Bangar, S Suri, M Trif, F Ozogul
Food bioscience 46, 101615, 2022
1882022
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
1862006
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
1862006
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality
NB Rathod, P Kulawik, F Ozogul, JM Regenstein, Y Ozogul
Trends in Food Science & Technology 116, 733-748, 2021
1852021
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
1852004
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
1842013
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