Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Esmeray Kuley Boga"'
Autor:
Fatih Özogul, Mustafa Durmus, Ali Rıza Kosker, Esmeray Kuley Boga, Yesim Ozogul, Murat Durmuş, Yılmaz Uçar, Abdelkader Bensid
Publikováno v:
Aquaculture International. 28:1997-2014
The influence of oil-in-water nanoemulsion using commercial olive oil at different concentrations on the fatty acid profile of rainbow trout fillets stored at 4 ± 2 °C was evaluated. At the end of the storage period, the highest content of the tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea5ad99c4594d9cd01329a70627833af
https://doi.org/10.1007/s10499-020-00574-5
https://doi.org/10.1007/s10499-020-00574-5
Autor:
Mustafa Durmus, Yılmaz Uçar, Fatih Özogul, A. Serhat Özkütük, Esmeray Kuley Boga, Yesim Ozogul, Gülsün Özyurt
Publikováno v:
Journal of Aquatic Food Product Technology. 28:314-328
The impacts of fermentation process with acid and lactic acid bacteria strains (Lactobacillus plantarum, Lactobacillus brevis, Pediococcus acidilactici, Enterococcus gallinarum, and Streptococcus spp.) on the biogenic amine formation of wet and spray
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d995548c62cd542abc2a305ff9825f6e
https://doi.org/10.1080/10498850.2019.1578314
https://doi.org/10.1080/10498850.2019.1578314
Publikováno v:
LWT. 99:379-386
Chemical, microbiological and sensorial properties were investigated depending on the storage time to understand the impacts of gamma irradiation at doses of 4 and 5 kGy on frog legs (Rana esculenta) during storage at 2 °C. While TVB-N values of con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8015eac8501398733b130fd9070dae7b
https://doi.org/10.1016/j.lwt.2018.10.001
https://doi.org/10.1016/j.lwt.2018.10.001
Autor:
Fatih Özogul, Zafer Ceylan, Yesim Ozogul, Mustafa Durmus, Ali Rıza Kosker, Yılmaz Uçar, Esmeray Kuley Boga
Publikováno v:
J Food Sci Technol
This study was conducted to investigate the effects of nanoemulsions prepared with various concentrations of olive oil on the sensory, chemical and microbiological quality of rainbow trout fillets. The results showed that the shelf life of rainbow tr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2937a520df474c206086f102eccb41d
https://avesis.yyu.edu.tr/publication/details/741d65f0-e9cc-45cf-a07a-0c2f997c4b85/oai
https://avesis.yyu.edu.tr/publication/details/741d65f0-e9cc-45cf-a07a-0c2f997c4b85/oai
Publikováno v:
Journal of Food Science. 83:318-325
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30fef5249706bf8bdb49df8c6ee89107
https://doi.org/10.1111/1750-3841.14026
https://doi.org/10.1111/1750-3841.14026
Autor:
Saadet Gokdogan, Esmeray Kuley Boga, Esra Balikci, Mustafa Durmus, Yesim Ozogul, Ali Rıza Kosker, Yılmaz Uçar
Publikováno v:
Journal of Food Processing and Preservation. 43
WOS: 000494414700001 The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 +/- 2 degrees C was evaluated by sensory, chem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb6e6246150f3d1deb60457f70c125e9
https://doi.org/10.1111/jfpp.14282
https://doi.org/10.1111/jfpp.14282
Autor:
Ali Rıza Kosker, Esmeray Kuley Boga, Joe M. Regenstein, Ismail Akyol, Mustafa Durmus, Yılmaz Uçar, Yesim Ozogul
Publikováno v:
Food Bioscience. 36:100635
The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. luteola, P. damselae, V. vuln
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d9c8f369c11fbe588b53e3441a12567
https://doi.org/10.1016/j.fbio.2020.100635
https://doi.org/10.1016/j.fbio.2020.100635
WOS: 000431969300009
The fermented fish silages produced with Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus gallinarum, and formic acid silages were compared for production of two di
The fermented fish silages produced with Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus gallinarum, and formic acid silages were compared for production of two di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e76c237aa46418ce4d76edea69003e8
https://hdl.handle.net/20.500.12605/11919
https://hdl.handle.net/20.500.12605/11919
Autor:
Mustafa Durmus, Ali Serhat Özkütük, Caner Enver Özyurt, Yılmaz Uçar, Gülsün Özyurt, Esmeray Kuley Boga
Valorisation of discard fish and fish wastes fermented with lactic acid bacteria have potential biotechnological application to produce high quality animal food. Five lactic acid bacteria strains naturally present in fish (Lactobacillus brevis, Lacto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa9dacf7cbc5c70b068470aa48197a39
https://hdl.handle.net/20.500.12605/11528
https://hdl.handle.net/20.500.12605/11528
Publikováno v:
Journal of food science. 83(2)
The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8a8d71763e6c695a7e7eb035356054e7
https://pubmed.ncbi.nlm.nih.gov/29337364
https://pubmed.ncbi.nlm.nih.gov/29337364