| Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss) N Gokoglu, P Yerlikaya, E Cengiz Food chemistry 84 (1), 19-22, 2004 | 488 | 2004 |
| Novel natural food preservatives and applications in seafood preservation: A review N Gokoglu Journal of the Science of Food and Agriculture 99 (5), 2068-2077, 2019 | 241 | 2019 |
| Determination of proximate composition and mineral contents of blue crab and swim crab caught off the Gulf of Antalya N Gokoglu, P Yerlikaya Food Chemistry 804, 495-498, 2003 | 206* | 2003 |
| Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition E Cengiz, N Gokoglu Food chemistry 91 (3), 443-447, 2005 | 175 | 2005 |
| Su ürünleri işleme teknolojisi N Gökoğlu, AN Yüksel Su Vakfı, 2002 | 164 | 2002 |
| Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris) N Gokoglu, P Yerlikaya International Journal of Food Science and Technology 43 (6), 1004-1008, 2008 | 160 | 2008 |
| Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 C N Gökoğlu, E Cengız, P Yerlıkaya Food control 15 (1), 1-4, 2004 | 149 | 2004 |
| Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter‐type sausages E Cengiz, N Gokoglu International journal of food science & technology 42 (3), 366-372, 2007 | 124 | 2007 |
| Seafood chilling, refrigeration and freezing: science and technology N Gokoglu, P Yerlikaya John Wiley & Sons, 2015 | 103 | 2015 |
| Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice T Sae-Leaw, S Benjakul, N Gokoglu, S Nalinanon Food Chemistry 141 (3), 2466-2472, 2013 | 86 | 2013 |
| Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage N Gokoglu, OK Topuz, P Yerlikaya LWT-Food Science and Technology 42 (1), 113-118, 2009 | 85 | 2009 |
| Quality changes of fish patties produced from anchovy during refrigerated storage P Yerlikaya, N Gokoglu, H Uran European Food Research and Technology 220 (3), 287-291, 2005 | 84 | 2005 |
| Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage P Yerlikaya, N Gokoglu International journal of food science & technology 45 (2), 252-257, 2010 | 77 | 2010 |
| Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus) H Uran, N Gokoglu Journal of Food Science and Technology 51, 722-728, 2014 | 70 | 2014 |
| Determination of microbial contamination sources at a Frankfurter sausage processing line E Güngör, N GÖKOĞLU Turkish Journal of Veterinary & Animal Sciences 34 (1), 53-59, 2010 | 64 | 2010 |
| Optimization of Antioxidant Activity and Phenolic Compound Extraction Conditions from Red Seaweed (Laurencia obtuse) OK Topuz, N Gokoglu, P Yerlikaya, I Ucak, B Gumus Journal of Aquatic Food Product Technology 25 (3), 414-422, 2016 | 63 | 2016 |
| Trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus) N Gokoglu, P Yerlikaya, M Gokoglu Journal of the Science of Food and Agriculture 88 (2), 175-178, 2008 | 61 | 2008 |
| Innovations in seafood packaging technologies: A review N Gokoglu Food Reviews International 36 (4), 340-366, 2020 | 56 | 2020 |
| Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets P Yerlikaya, N Gokoglu Turkish Journal of Fisheries and Aquatic sciences 10 (3), 341-349, 2010 | 54 | 2010 |
| Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris) N Gokoglu, P Yerlikaya, I Ucak, HA Yatmaz Journal of Food Measurement and Characterization 11, 347-353, 2017 | 53 | 2017 |
