Fatih OZOGUL

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Yılmaz UÇARCukurova UniversityGeverifieerd e-mailadres voor cu.edu.tr
João Miguel RochaResearcherGeverifieerd e-mailadres voor ceb.uminho.pt
Mustafa DURMUŞCukurova University, Faculty of FisheriesGeverifieerd e-mailadres voor cu.edu.tr
Joe RegensteinProfessor Emeritus of Food Science, Cornell UniversityGeverifieerd e-mailadres voor cornell.edu
Nikheel Bhojraj RathodDr. BS Konkan Krishi Vidyapeeth (PGI of Post Harvest Technology & Management)Geverifieerd e-mailadres voor dbskkv.ac.in
Ali Rıza KÖŞKERAssoc. Prof.- Cukurova University, Faculty of FisheriesGeverifieerd e-mailadres voor cu.edu.tr
Piotr KulawikUniversity of Agriculture in KrakówGeverifieerd e-mailadres voor ur.krakow.pl
Elena BartkieneProfessor at Department of Food Safety and Quality Chief Researcher and Head of Institute of AnimalGeverifieerd e-mailadres voor lsmu.lt
Vida ŠimatUniversity of Split, University Department of Marine StudiesGeverifieerd e-mailadres voor unist.hr
Gülsün Beklevik OZYURTCukurova UniversityGeverifieerd e-mailadres voor cu.edu.tr
Deniz AyasUniversity of Mersin Faculty of FisheriesGeverifieerd e-mailadres voor mersin.edu.tr
Imen HamedNorwegian University of Science and TechnologyGeverifieerd e-mailadres voor student.cu.edu.tr
Esmeray KuleyProf. Dr, Çukurova ÜniversitesiGeverifieerd e-mailadres voor cu.edu.tr
Abdurahman POLATCukurova UniversityGeverifieerd e-mailadres voor cu.edu.tr
Sneh Punia BangarClemson University, Clemson, United StatesGeverifieerd e-mailadres voor clemson.edu
Dr. Abdo HassounSafir: Sustainable AgriFoodtech Innovation & ResearchGeverifieerd e-mailadres voor saf-ir.com
Birsen YılmazTata Institute of Fundamental ResearchGeverifieerd e-mailadres voor tifrh.res.in
Tuba EsatbeyogluProfessor at Leibniz University HannoverGeverifieerd e-mailadres voor lw.uni-hannover.de
Abderrahmane HOUICHERProfessor of Food safety and Hygiene, Amar Telidji University, LaghouatGeverifieerd e-mailadres voor lagh-univ.dz
Fausto Gardiniprofessor of microbiology University of BolognaGeverifieerd e-mailadres voor unibo.it

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Fatih OZOGUL

Çukurova University, Faculty of Fisheries, Dept. of Seafood Processing Technology

Geverifieerd e-mailadres voor cu.edu.tr

food science and technology seafood biogenic amines lactic acid bacteria phenolic compounds


Titel Sorteren op citaties Sorteren op jaar Sorteren op titel	Geciteerd door Geciteerd door	Jaar
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	1147	2016
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	543	2004
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	451	2015
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	397	2016
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	364	2007
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	364	2005
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	327	2009
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	308	2007
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	297	2017
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	275	2023
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	242	2018
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	217	2016
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	214	2023
Organic acids production from lactic acid bacteria: A preservation approach SP Bangar, S Suri, M Trif, F Ozogul Food bioscience 46, 101615, 2022	193	2022
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	192	2009
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	189	2021
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	188	2006
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	185	2006
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	185	2004
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	183	2013

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