Çukurova Üniversitesi
Akademik Veri Yönetim Sistemi
Yayınlar & Eserler
SCI,SSCI,AHCI İNDEKSLERİNE GİREN DERGİLERDE YAYINLANAN MAKALELER
Özoğul F., Toy N., Özoğul Y., Hamed I., "Function of cell-free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth", JOURNAL OF FOOD PROCESSİNG AND PRESERVATİON, vol.41, 2017
Özoğul Y., Yuvka İ., Uçar Y., Durmuş M., Köşker A.R., Oz M., et al.,"Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage", LWT-FOOD SCIENCE AND TECHNOLOGY, vol.75, pp.677-684, 2017
Ayaz F.A., Ozcan M., Kurt A., Karayigit B., Özoğul Y., Glew R., et al., "Fatty acid composition and antioxidant capacity of cypselas in Centaurea s.l. taxa (Asteraceae, Cardueae) from NE Anatolia", SOUTH AFRİCAN JOURNAL OF BOTANY, vol.112, pp.474-482, 2017
Durmuş M., Surówka K. , Özoğul F., Maciejaszek I., Tesarowicz I., Özoğul Y., et al.,"The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes", JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMİTTELSİCHERHEİT-JOURNAL OF CONSUMER PROTECTİON AND FOOD SAFETY, vol.12, pp.147-155, 2017 (Link)
Yazgan H., Özoğul Y., Durmuş M., Balikci E., Gokdogan S., Uçar Y., et al., "Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 +/- 2 degrees C)", JOURNAL OF AQUATİC FOOD PRODUCT TECHNOLOGY, vol.26, pp.979-992, 2017
Köşker A.R., Özoğul F., Durmuş M., Uçar Y., Ayas D., Regenstein J.M., et al.,"Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea", FOOD CHEMISTRY, vol.210, pp.332-337, 2016
Öz M., Dikel S., Durmuş M., Özoğul Y., "Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2±1° C", JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.26, no.-, pp.665-674, 2016 (Link)
Ozcan M., Ayaz F.A., Özoğul Y., Glew R., Özoğul F., "Fatty acid composition of achenes of Cirsium taxa (Asteraceae, Carduoideae) from Turkey", ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES, vol.71, pp.45-54, 2016
Gardini F., Özoğul Y., Suzzi G., Tabanelli G., Özoğul F., "Technological Factors Affecting Biogenic Amine Content in Foods: A Review", FRONTIERS IN MICROBIOLOGY, vol.7, 2016
Özoğul Y., Durmuş M., Uçar Y., Özoğul F., Regenstein J.M., "Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass", INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.33, pp.422-430, 2016
Özoğul F., Küley E., Özoğul Y., "Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.18, pp.2026-2041, 2015
Toy N., Özoğul F., Özoğul Y., "The Influence Of The Cell Free Solution Of Lactic Acid Bacteria On Tyramine Production By Food Borne-Pathogens In Tyrosine Decarboxylase Broth", FOOD CHEMISTRY, vol.173, pp.45-53, 2015
Hamed I., Özoğul F., Özoğul Y., Regenstein J.M., "Marine Bioactive Compounds and Their Health Benefits: A Review", COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol.14, pp.446-465, 2015
Durmuş M., Özoğul Y., Polat A., Polat A., Oz M., Ucak I., "The Effects Of Seasonal Dynamics On Sensory, Chemical And Microbiological Quality Parameters Of Vacuum-Packed Sardine (Sardinella Aurita)", JOURNAL OF FOOD AND NUTRITION RESEARCH, vol.53, pp.344-352, 2014
Özoğul İ., Polat A., Özoğul Y., Boga E.K., Özoğul F., Ayas D., "Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.49, pp.847-853, 2014
Özoğul F., Polat A., Boğa E., Özoğul Y., Özyurt G., Şimşek A., "Effect Of Mentha Spicata L. And Artemisia Campestris Extracts On The Shelf Life And Quality Of Vacuum-Packed Refrigerated Sardine (Sardina Pilchardus) Fillets", JOURNAL OF FOOD PROTECTION, vol.76, pp.1719-1725, 2013
Özoğul Y., Polat A., Özoğul F., Özyurt G., Şimşek A., Kuley E., "Tocopherol Content Of Commercial Fish Species As Affected By Microwave Cooking", JOURNAL OF FOOD BIOCHEMISTRY, vol.37, pp.381-387, 2013
Özoğul Y., Özoğul F., Ayas D., Boga E.K., "L-Carnitine Contents In Seafoods Commonly Eaten In Middle Eastern Countries", JOURNAL OF FOOD BIOCHEMISTRY, vol.37, pp.702-707, 2013
Özoğul Y., Yazgan H., Ayas D., "The Effects Of Season On Fat And Fatty Acids Contents Of Shrimp And Prawn Species", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.115, pp.356-362, 2013
Özoğul Y., Polat S., "Seasonal Proximate And Fatty Acid Variations Of Some Seaweeds From The Northeastern Mediterranean Coast", OCEANOLOGIA, vol.55, pp.375-391, 2013
Özoğul Y., Kulawik P., Özoğul F., Glew R., "Significance Of Antioxidants For Seafood Safety And Human Health", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.61, pp.475-491, 2013
Özoğul Y., Özoğul F., Yavuzer E., Kuley E., "Comparative Quality Loss In Wild And Cultured Rainbow Trout (Oncorhynchus Mykiss) During Chilling Storage", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.19, pp.445-454, 2013
Özoğul Y., Balikci E., "Effect Of Various Processing Methods On Quality Of Mackerel (Scomber Scombrus)", FOOD AND BIOPROCESS TECHNOLOGY, vol.6, pp.1091-1098, 2013
Özoğul Y., Uçar Y., "The Effects Of Natural Extracts On The Quality Changes Of Frozen Chub Mackerel (Scomber Japonicus) Burgers", FOOD AND BIOPROCESS TECHNOLOGY, vol.6, pp.1550-1560, 2013
Özoğul Y., Gokdogan S., Küley Boğa E., Özoğul F., Kacar C., Uçar Y., "The Influences Of Natural Zeolite (Cliptinolite) On Ammonia And Biogenic Amine Formation By Foodborne Pathogen", JOURNAL OF FOOD SCIENCE, vol.77, pp.0-0, 2012
Özoğul F., Özoğul İ., Özoğul Y., Küley Boğa E., "The Function Of Lactic Acid Bacteria On Biogenic Amines Production By Food-Borne Pathogens In Arginine Decarboxylase Broth", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.18, pp.795-804, 2012
Özoğul Y., Şimşek A., Balikci E., Kenar M., "The Effects Of Extraction Methods On The Contents Of Fatty Acids, Especially Epa And Dha In Marine Lipids", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.63, pp.326-331, 2012
Özoğul Y., Ayas D., Özoğul İ., Uçar Y., "The Effects Of Season And Sex On Fat, Fatty Acids And Protein Contents Of Sepia Officinalis In The Northeastern Mediterranean Sea", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.63, pp.440-445, 2012
Özoğul Y., Küley Boğa E., Özoğul F., Durmuş M., Gokdogan S., Kacar C., et al., "The Impact Of Applying Natural Clinoptilolite (Zeolite) On The Chemical, Sensory And Microbiological Changes Of Vacuum Packed Sardine Fillets", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.47, pp.1977-1985, 2012
Özoğul F., Özoğul Y., Kuley E., "Simple Extraction And Rapid Hplc Method For Tocopherol Analysis In Marine And Fresh-Water Fish Species", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.17, pp.595-598, 2011
Özoğul F., Özoğul Y., Boga E.K., Tokur B., "Changes In Biochemical, Sensory And Microbiological Quality Indices Of Common Sole (Solea Solea) From The Mediterranean Sea, During Ice Storage", TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, vol.11, pp.243-251, 2011
Özoğul Y., Ucak I., Durmuş M., "The Effects Of Rosemary Extract Combination With Vacuum Packing On The Quality Changes Of Atlantic Mackerel Fish Burgers", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, pp.1157-1163, 2011
Özoğul Y., Durmuş M., Balikci E., Özoğul F., Ayas D., Yazgan H., "The Effects Of The Combination Of Freezing And The Use Of Natural Antioxidant Technology On The Quality Of Frozen Sardine Fillets (Sardinella Aurita)", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, pp.236-242, 2011
Özoğul Y., Ayas D., "The Effects Of Season And Sex In The Metal Levels Of Mature Common Cuttlefish (Sepia Officinalis) In Mersin Bay, Northeastern Mediterranean", JOURNAL OF FOOD SCIENCE, vol.76, pp.0-0, 2011
Özoğul Y., Ayas D., "The Effects Of Sex And Seasonality On The Metal Levels Of Different Muscle Tissues Of Mature Atlantic Blue Crabs (Callinectes Sapidus) In Mersin Bay, North-Eastern Mediterranean", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, pp.2030-2034, 2011
Özoğul F., Özoğul Y., Ucak I., Polat A., "Seasonal Fat And Fatty Acids Variations Of Seven Marine Fish Species From The Mediterranean Sea", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.113, pp.1491-1498, 2011
Özoğul F., Özoğul Y., Küley Boğa E., Akyol I., "The Function Of Lactic Acid Bacteria And Brine Solutions On Biogenic Amine Formation By Foodborne Pathogens In Trout Fillets", FOOD CHEMISTRY, vol.129, pp.1211-1216, 2011
Özoğul Y., Yazgan H., Özoğul F., Özyurt G., Ayas D., Boga E.K., "The Capability Of Rosemary Extract In Preventing Oxidation Of Fish Lipid", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, pp.1717-1723, 2010
Özoğul Y., Özoğul F., Ozden O., Erkan N., "The Effects Of Gamma-Irradiation On The Nucleotide Degradation Compounds In Sea Bass (Dicentrarchus Labrax) Stored In Ice", FOOD CHEMISTRY, vol.122, pp.789-794, 2010
Özoğul Y., Özoğul F., Karakok S.G., Saler M., "Proximate Analysis. Fatty Acid Profiles And Mineral Contents Of Meats: A Comparative Study", JOURNAL OF MUSCLE FOODS, vol.21, pp.210-223, 2010
Özoğul Y., Özoğul F., Ozden O., Erkan N., "Nucleotide Degradation Products Of Gamma-Irradiated Sea Bream (Sparus Aurata) Stored In Ice", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, pp.2290-2296, 2010
Özoğul Y., Kose S., Koral S., Tufan B., "Fatty Acid Profile And Proximate Composition Of Pacific Mullet (Mugil So-Iuy) Caught In The Black Sea", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.45, pp.1594-1602, 2010
Özoğul Y., Özoğul F., Küley Boğa E., "Effects Of Combining Of Smoking And Marinating On The Shelf Life Of Anchovy Stored At 4 Degrees C", FOOD SCIENCE AND BIOTECHNOLOGY, vol.19, pp.69-75, 2010
Özoğul Y., Polat S., "Fatty Acid, Mineral And Proximate Composition Of Some Seaweeds From The Northeastern Mediterranean Coast", ITALIAN JOURNAL OF FOOD SCIENCE, vol.21, pp.317-324, 2009
Özoğul Y., Yaşa Kafkas N.E., Günaydin S., "Fat And Fatty Acid Composition Of Strawberry Cultivars", CHEMISTRY OF NATURAL COMPOUNDS, vol.45, pp.861-863, 2009
Özoğul Y., Kuley E., Ozogul F., "Quality Changes Of Marinated Tench (Tinca Tinca) During Refrigerated Storage", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol.15, pp.513-521, 2009
Özoğul Y., Özoğul F., Kamari N., Kuley E., "The Effects Of Ice Storage On Inosine Monophosphate, Inosine, Hypoxanthine, And Biogenic Amine Formation In European Catfish (Silurus Glanis) Fillets", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.44, pp.1966-1972, 2009
Özoğul Y., Özyurt G., Boga E.K., "Effects Of Cooking And Reheating Methods On The Fatty Acid Profile Of Sea Bream Treated With Rosemary Extract", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.89, pp.1481-1489, 2009
Özoğul Y., Tangolar S.G., Tangolar S., Torun A., "Evaluation Of Fatty Acid Profiles And Mineral Content Of Grape Seed Oil Of Some Grape Genotypes", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.60, pp.32-39, 2009
Özoğul Y., Özoğul F., Cicek E., Polat A., Kuley E., "Fat Content And Fatty Acid Compositions Of 34 Marine Water Fish Species From The Mediterranean Sea", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.60, pp.464-475, 2009
Özoğul Y., Yaşa Kafkas N.E., Turemis N.F., Ozgen M., "Phytochemical And Fatty Acid Profile Of Selected Red Raspberry Cultivars: A Comparative Study", JOURNAL OF FOOD QUALITY, vol.31, pp.67-78, 2008
Özoğul Y., Kuley E., Özoğul F., Olgunoglu I.A., "Bacteriological And Biochemical Assessment Of Marinating Cephalopods, Crustaceans And Gastropoda During 24 Weeks Of Storage", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.59, pp.465-476, 2008
Özoğul Y., Polat S., "Biochemical Composition Of Some Red And Brown Macro Algae From The Northeastern Mediterranean Sea", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.59, pp.566-572, 2008
Özoğul Y., Özoğul F., Kuley E., "Nucleotide Degradation And Biogenic Amine Formation Of Wild White Grouper (Epinephelus Aeneus) Stored In Ice And At Chill Temperature (4 Degrees C)", FOOD CHEMISTRY, vol.108, pp.933-941, 2008
Özoğul Y., Özoğul F., Kuley E., Olgunoglu A.I., "Comparison Of Fatty Acid And Proximate Compositions Of The Body And Claw Of Male And Female Blue Crabs (Callinectes Sapidus) From Different Regions Of The Mediterranean Coast", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.59, pp.573-580, 2008
Özoğul Y., Özoğul F., Özkütük A.S., Duysak O., Tuereli C., "Seasonal Effects In The Nutritional Quality Of The Body Structural Tissue Of Cephalopods", FOOD CHEMISTRY, vol.108, pp.847-852, 2008
Özoğul Y., Acar I., Kafkas E., Dogan Y., Kafkas S., "Variation Of Fat And Fatty Acid Composition Of Some Pistachio Genotypes", ITALIAN JOURNAL OF FOOD SCIENCE, vol.20, pp.273-279, 2008
Özoğul Y., Özoğul F., Olgunoglu A.I., Boga E.K., "Comparison Of Fatty Acid, Mineral And Proximate Composition Of Body And Legs Of Edible Frog (Rana Esculenta)", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.59, pp.558-565, 2008
Özoğul Y., Özoğul F., "Fatty Acid Profiles Of Commercially Important Fish Species From The Mediterranean, Aegean And Black Seas", FOOD CHEMISTRY, vol.100, pp.1634-1638, 2007
Özoğul Y., Polat A., Boğa E., Özoğul F., Özyurt G., Özyurt C.E., et al., "Determination Of The Quality Parameters Of Pike Perch Sander Lucioperca Caught By Gillnet, Longline And Harpoon In Turkey", FISHERIES SCIENCE, vol.73, pp.412-420, 2007
Özoğul Y., Kuley E., Özoğul F., "Sensory, Chemical And Microbiological Quality Parameters In Sea Bream (Sparus Aurata) Stored In Ice Or Wrapped In Cling Film Or In Aluminium Foil At 2 +/- 1 Degrees C", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.42, pp.903-909, 2007
Özoğul Y., Özoğul F., "The Ability Of Biogenic Amines And Ammonia Production By Single Bacterial Cultures", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.225, pp.385-394, 2007
Özoğul Y., Özoğul F., Alagöz Ergüden S., "Fatty Acid Profiles And Fat Contents Of Commercially Important Seawater And Freshwater Fish Species Of Turkey: A Comparative Study", FOOD CHEMISTRY, vol.103, pp.217-223, 2007
Özoğul Y., Özkütük A.S., Boğa E., Özoğul F., "Hydrolysis And Oxidation Of European Eel Oil During Frozen Storage For 48 Weeks", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.224, pp.33-37, 2006
Özoğul Y., Özoğul F., "Biogenic Amine Content And Biogenic Amine Quality Indices Of Sardines (Sardina Pilchardus) Stored In Modified Atmosphere Packaging And Vacuum Packaging", FOOD CHEMISTRY, vol.99, pp.574-578, 2006
Özoğul Y., Özoğul F., Gokbulut C., Özyurt G., "Biogenic Amine Production And Nucleotide Ratios In Gutted Wild Sea Bass (Dicentrarchus Labrax) Stored In Ice, Wrapped In Aluminium Foil And Wrapped In Cling Film At 4 Degrees C", FOOD CHEMISTRY, vol.98, pp.76-84, 2006
Özoğul Y., Özoğul F., Gokbulut C., "Quality Assessment Of Wild European Eel (Anguilla Anguilla) Stored In Ice", FOOD CHEMISTRY, vol.95, pp.458-465, 2006
Özoğul Y., Ahmad J., Hole M., Ozogul F., Deguara S., "The Effects Of Partial Replacement Of Fish Meal By Vegetable Protein Sources In The Diet Of Rainbow Trout (Onchorynchus Mykiss) On Postmortem Spoilage Of Fillets", FOOD CHEMISTRY, vol.96, pp.549-561, 2006
Özoğul Y., Özkütük A.S., Gökbulut C., Boğa E., Özoğul F., Kose S., "Biochemical, Sensory And Microbiological Attributes Of Wild Turbot (Scophthalmus Maximus), From The Black Sea, During Chilled Storage", FOOD CHEMISTRY, vol.99, pp.752-758, 2006
Özoğul Y., Özoğul F., "Formation Of Biogenic Amines By Gram-Negative Rods Isolated From Fresh, Spoiled, Vp-Packed And Map-Packed Herring (Clupea Harengus)", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.575-581, 2005
Özoğul Y., Gökbulut C., Ozogul F., Özyurt G., Dural M., "Quality Assessment Of Gutted Wild Sea Bass (Dicentrarchus Labrax) Stored In Ice, Cling Film And Aluminium Foil", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.220, pp.292-298, 2005
Özoğul Y., Polat A., Küley Boğa E., Özoğul F., Özyurt G., "Freshness Assessment Of European Eel (Anguilla Anguilla) By Sensory, Chemical And Microbiological Methods", FOOD CHEMISTRY, vol.92, pp.745-751, 2005
Özoğul Y., Küley Boğa E., Özoğul F., "Effects Of Aluminium Foil And Cling Film On Biogenic Amines And Nucleotide Degradation Products In Gutted Sea Bream Stored At 2 +/- 1 Degrees C", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.582-591, 2005
Özoğul Y., Özoğul F., Olgunoglu A., "Fatty Acid Profile And Mineral Content Of The Wild Snail (Helix Pomatia) From The Region Of The South Of The Turkey", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.547-549, 2005
Özoğul Y., Özoğul F., "The Effects Of Slaughtering Methods On The Freshness Quality Of Rainbow Trout", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.219, pp.211-216, 2004
Özoğul Y., Polat A., Özoğul F., "The Effects Of Modified Atmosphere Packaging And Vacuum Packaging On Chemical, Sensory And Microbiological Changes Of Sardines (Sardina Pilchardus)", FOOD CHEMISTRY, vol.85, pp.49-57, 2004
Özoğul Y., Özoğul F., Taylor K., Quantick P., "Biogenic Amines Formation In Atlantic Herring (Clupea Harengus) Stored Under Modified Atmosphere Packaging Using A Rapid Hplc Method", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.37, pp.515-522, 2002
Özoğul Y., Ozogul F., Taylor K., Quantick P., "Changes In Biogenic Amines In Herring Stored Under Modified Atmosphere And Vacuum Pack", JOURNAL OF FOOD SCIENCE, vol.67, pp.2497-2501, 2002
Özoğul Y., Özoğul F., Taylor K., Quantick P., "A Rapid Hplc Determination Of Atp Related Compounds And Its Application To Herring Stored Under Modified Atmosphere", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.35, pp.549-554, 2000
Özoğul F., Taylor T. , Quantick P., Özoğul Y., "Chemical, Microbiological And Sensory Evaluation Of Atlantic Herring (Clupea Harengus) Stored In Ice, Modified Atmosphere And Vacuum Pack", FOOD CHEMISTRY, vol.71, pp.267-273, 2000
DİĞER DERGİLERDE YAYIMLANAN MAKALELER
Özoğul Y., Özoğul F., Toy N., "The Impact of the Cell-Free Solution of Lactic Acid Bacteria on Cadaverine Production by Listeria monocytogenes and Staphylococcus aureus in Lysine- Decarboxylase Broth", International Journal of Biological, Food, Veterinary and Agricultural Engineering, vol.9, no.3, pp.263-271, 2015
Özoğul Y., Küley Boğa E., Uçar Y., Özoğul F., "Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens", Recent Patents on Food, Nutrition & Agriculture, no.7, pp.53-61, 2015 (Link)
Özyurt G., Tokur B., Özoğul Y., Korkmaz K., Polat A., "İncedudaklı Kefal (Liza Ramada)?In Yağ Asidi Kompozisyonu Ve Buzdolabında Muhafazası (4ºC) Sırasında Lipit Oksidasyonu ", e-Journal of FisheriesSciences.com (elektronik), cilt.1, ss.160-167, 2007
HAKEMLİ KONGRE / SEMPOZYUMLARIN BİLDİRİ KİTAPLARINDA YER ALAN YAYINLAR
Özoğul Y., "", , ,
Özoğul Y., Boga E.K., Özyurt G., Özoğul F., "The Sensory, Chemical And Microbiological Assessment Of Smoked And Marinated Anchovy During The Storage Of 7 Months At 4 C.", 38th Annual WEFTA Meeting, ITALYA, - , pp.--
Toy N., Özoğul F., Özoğul Y., "Laktik asit bakterilerinden antimikrobiyal madde elde edilmesi", çUKUROVA üNİVERSİTESİ PROJE PAYLAŞIM ETKİNLİĞİ, ADANA, TÜRKIYE, - , ss.1-
Özoğul F., Küley F., Özoğul Y., Küley Boğa E., "Antimicrobial Functions of Some Spice Extracts Such as Sumac, Cumin, Black Pepper and Red Pepper on the Growth of Common Food-Borne Pathogens and Their Biogenic Amine Formation", 19th International Conference on Food Product Safety in Food Science (ICFPSFS 2017), Barcelona, ISPANYA, 27-28 Temmuz 2017, pp.2430 -2430
Özoğul Y., Takadaş F. , Durmuş M., Uçar Y., Özyurt G., Köşker A.R., et al., "The Effects of Extraction Methods on Fat Content and Fatty Acid Profiles of Marine Fish Species", ICFPSFS 2017: 19th International Conference on Food Product Safety in Food Science, Barselona, ISPANYA, 27 Temmuz - 28 Ağustos 2017, vol.19, no.7, pp.2431-2431 (Link)
Durmuş M., Özoğul Y., Surówka K. , Küley Boğa E., Özoğul F., "The Impact of Gravading Process and Vaccum Packing on The Shelf Life of Carp Fillets (Cyprinus Carpio) ", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.339-339 (Link)
Küley Boğa E., Durmuş M., Yazgan H., Özoğul F., Özoğul Y., "Antimicrobial Effect Of Nanoemultions On Spoilage Bacteria Isolated From Sea Bass", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.1164-1164 (Link)
Durmuş M., Özoğul Y., Uçar Y., Köşker A.R., Özoğul İ., "The Effects of Gravading Process and Vaccum Packing on The Fatty Acid Profile of Carp Fıilets (Cyprinus carpio)", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.1157-1157 (Link)
Yazgan H., Küley Boğa E., Özoğul F., Özoğul Y., "Seafood Poisoning From Marine Ecosystem", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.219-219 (Link)
Özyurt G., Özkütük A.S., Uçar Y., Polat A., Özoğul Y., "Fatty Acid Profiles of Oils Extracted from Fish Silage Treated with Formic Acid and Different Bacteria Strains ", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.443-443 (Link)
Yazgan H., Özoğul Y., Durmuş M., Küley Boğa E., Uçar Y., "Effects of Oil-in-Water Nanoemulsıon on The Qualıty of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2±2 OC) ", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.214-214 (Link)
Köşker A.R., Özoğul F., Durmuş M., Uçar Y., Özoğul Y., Ayas D., "Proximate Composition and Fatty Acid Profile of Puffer Fish (Lagocephalus sceleratus ) Caught From Mersin Bay", International Symposium on Pufferfish, MUĞLA, TÜRKIYE, 13-14 Ekim 2017, pp.30-30
Özoğul F., Özçelik S., Özoğul Y., "The Ability of Organic Acids Production by Lactic Acid Bacteria in M17 Broth and Squid, Shrimp, Octopus, Eel Infusion Broth.", 19th International Conference on Food Product Safety in Food Science (ICFPSFS 2017), Barcelona, ISPANYA, 27-28 Temmuz 2017, pp.2432 -2432
Özoğul F., Özoğul İ., Aksun E.T., Durmuş M., Özoğul Y., "The Modified Atmosphere and Vacuum Packaging for Seafood Industry: Fact and Gaps", International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), NEVŞEHİR, TÜRKIYE, 15-17 Mayıs 2017, pp.225-225
Köşker A.R., Özoğul F., Ayas D., Durmuş M., Uçar Y., Özoğul Y., "Metal Levels in Three Puffer Fish Species Caught from Mersin Bay", International Symposium on Pufferfish, MUĞLA, TÜRKIYE, 13-14 Ekim 2017, pp.16-16
Köşker A.R., Özoğul F., Durmuş M., Uçar Y., Özoğul Y., Ayas D., "Tetrodotoxin (TTX) levels of Torquigener flavimaculosus (Hardy & Randall, 1983) caught in the Northeastern Mediterranean Sea", International Symposium on Pufferfish, MUĞLA, TÜRKIYE, 13-14 Ekim 2017, pp.14-14
Özoğul F., Durmuş M., Uçar Y., Küley Boğa E., Özoğul Y., Yazgan H., et al.,"INHIBITION IMPACTS OF ORGANIC ACIDS (LACTIC, FUMARIC, SUCCINIC AND ORTO-PHOSPHORIC) ON BIOGENIC AMINES FORMATION BY SPOILAGE BACTERIA AND COMMON FOOD-BORNE PATHOGENS", 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.1-1
Özoğul Y., Bulut Z., Tokur B., Aksun E.T., "FUNCTIONAL PROPERTIES OF SURIMI OBTAINED FROM GUITARFISH (Rhinobatos rhinobatos)", FABA 2016: International Symposium on Fisheries and Aquatic Sciences, ANTALYA, TÜRKIYE, 3-5 Kasım 2016, pp.489-489
Korkmaz F., Arslan A. , Özoğul F., Özoğul Y., Atamanalp M. , Kocaman E.M. , et al.,"SENSORY AND CHEMICAL CHANGES IN CARP (Cyprinus carpio L., 1758) FILLETS MARINATED WITH SUNFLOWER OIL, SUNFLOWER OIL PLUS POMEGRANATE SAUCE AND SUNFLOWER OIL PLUS PLUM SAUCE DURING STORAGE AT +4OC FOR 1 MONTH", 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.164-164
Bulut Z. , Tokur B., Aksun E.T., Özoğul Y., "FUNCTIONAL PROPERTIES OF SURIMI OBTAINED FROM GUITARFISH (Rhinobatos rhinobatos)", ", International Symposium on Fisheries and Aquatic Sciences (FABA) , ANTALYA, TÜRKIYE, 3-5 Kasım 2016, pp.521-522
Özoğul Y., Özkütük A.S., Polat A., Özyurt G., "THE NUTRITIONAL COMPOSITION AND THE CHANGES IN QUALITY PARAMETRES OF SMOKED EUROPEAN EEL (Anguilla anguilla) STORED AT +4?C", International Congress on Advances in Veterinary Sciences and Technics, Saraybosna, BOSNA HERSEK, 25-29 Ağustos 2016, pp.163-163
Toy N., Özoğul F., Özoğul Y., "CONTROL OF CADAVERINE AND OTHER AMINES FORMATION BY ESCHERICHIA COLI AND SALMONELLA PARATYPHI A USING CELL-FREE SUPERNATANT OF LACTOCOCCUS STRAINS IN LYSINE-ENRICHED BROTH", International Symposium on Fisheries and Aquatic Sciences (FABA), ANTALYA, TÜRKIYE, 3-5 Kasım 2016, pp.200-201
Köşker A.R., Özoğul F., Özoğul Y., Uçar Y., Durmuş M., Ayas D., et al.,"DISTRIBUTION OF TETRODOTOXIN (TTX) LEVELS IN PUFFERFISH (Lagocephalus sceleratus) FROM DIFFERENT REGION OF THE WORLD", International Symposium on Fisheries and Aquatic Sciences (FABA) , ANTALYA, TÜRKIYE, 3-5 Kasım 2016, pp.499-500
Özoğul Y., Durmuş M., "The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice", 46 th WEFTA Conference, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.123-123 (Link)
Durmuş M., Özoğul Y., Uçar Y., Köşker A.R., "THE EFFECTS OF NANOEMULSIONS ON FATTY ACID PROFILES OF VACUUMED PACKED SEA BASS AT 2±2°C", 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.1-1
Durmuş M., Özoğul Y., Uçar Y., "ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF NANOEMULSIONS BASED ON HERB OILS (ROSEMARY, LAUREL, THYME AND SAGE) ON THE QUALITY OF RAINBOW TROUT", 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.1-1
Toy N., Özoğul F., Özoğul İ., Özoğul Y., "NATURAL FOOD PRESERVATIVE: NISIN", 46th WEFTA CONFERENCE, Split, HIRVATISTAN, 12-14 Ekim 2016, pp.1-1
Özoğul Y., Durmuş M., Özkütük A.S., Özyurt G., "Effects of Different Extraction Methods on the Fatty Acid Compositions of Fish Silage", 1st International Congress on Advances in Veterinary Sciences and Technics, Saraybosna, BOSNA HERSEK, 25 Ağustos - 29 Eylül 2016, pp.154-154
Köşker A.R., Özoğul F., Uçar Y., Durmuş M., Ayas D., Özoğul Y., "THE POTENTIAL BENEFITS AND HARMS OF TETRODOTOXIN", INTERNATIONAL CONGRESS ON ADVANCES IN VETERINARY SCIENCES AND TECHNICS (ICAVST), Saraybosna, BOSNA HERSEK, 25-29 Ağustos 2016, pp.147-147 (Link)
Durmuş M., Özoğul Y., Uçar Y., Köşker A.R., Öz M., "EFFECTS OF NANOEMULSIONS ON FOOD-BORNE PATHOGENS", INTERNATIONAL CONGRESS ON ADVANCES IN VETERINARY SCIENCES AND TECHNICS (ICAVST), Saraybosna, BOSNA HERSEK, 25-29 Ağustos 2016, pp.146-146 (Link)
Özyurt G., Uçar Y., Özoğul Y., "THE COMPARISON OF THE FATTY ACID COMPOSITIONS OF FISH SILAGE OILS PREPARED FROM FISH WASTE TREATED WITH FORMIC ACID AND DIFFERENT BACTERIA STRAINS", INTERNATIONAL CONGRESS ON ADVANCES IN VETERINARY SCIENCES AND TECHNICS (ICAVST), Saraybosna, BOSNA HERSEK, 25-29 Ağustos 2016, pp.70-70 (Link)
Özoğul Y., Durmuş M., Ayas D., Uçar Y., Yazgan H., Özoğul F., "Bitkisel Yağlar Kullanılarak Oluşturulan Nanoemülsiyonların Vakum Paketlenerek Soğukta Depolanan Levreklerin (Dicentrarchus Labrax ) Yağ Asidi Profiline Etkisi", 18. Ulusal Su Ürünleri Sempozyumu, İZMİR, TÜRKIYE, 1-4 Eylül 2015, ss.1-2
Durmuş M., Özoğul Y., Balıkcı E., Gökdoğan S. , Özoğul F., Köşker A.R., et al.,"The Effects of Nanoemulsions Based on Commercial Oils for the Quality of Vacuum-Packed Sea Bass at 2±2oC", ICFAE 2015 : 17th International Conference on Food and Agricultural Engineering, İSTANBUL, TÜRKIYE, 21-22 Nisan 2015, pp.1517-1517
Durmuş M., Özoğul Y., Küley Boğa E., Ayas D., Özoğul F., Uçar Y., "The effects of nanoemulsions based on commercial oils on biogenic amine concentration of refrigerated farmed sea bass ", TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) , Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1 (Link)
Köşker A.R., Uçar Y., Ayas D., Özoğul F., Durmuş M., Özoğul Y., "Seasonal and sexual changes of chemical composition in puffer fish (Lagocephalus sceleratus) caught from Northeastern Mediterranean", TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) , Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1 (Link)
Köşker A.R., Özoğul F., Özoğul Y., Ayas D., Durmuş M., Uçar Y., "Balon Balığının (Lagocephalus sceleratus Gmelin, 1789) Farklı Dokularındaki Tetrodotoksin (TTX) Düzeylerinin Eşeysel ve Mevsimsel Açıdan Araştırılması", 18. Ulusal Su Ürünleri Sempozyumu, İZMİR, TÜRKIYE, 1-4 Eylül 2015, ss.1-1
Uçar Y., Yuvka İ., Özoğul Y., Durmuş M., Balikçi E., Gökdoğan S., et al.,"Bitki esansiyel yağları kullanılarak hazırlanan nanoemülsiyonların buzda depolanan alabalık (Oncorhynchus mykiss) filetosu üzerine duyusal, kimyasal ve mikrobiyolojik etkileri", İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, NEVŞEHİR, TÜRKIYE, 28-30 Nisan 2015, cilt.1, ss.1-1
Özoğul Y., Durmuş M., Uçar Y., Köşker A.R., Ayas D., Yazgan H., "The effects of nanoemulsions based on commercial oils (sunflower, canola, The effects of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the fatty acid compositions of farmed sea bass stored at 2±2 oC ", TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) , Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1 (Link)
Durmuş M., Özoğul Y., Küley Boğa E., Öz M., Köşker A.R., Uçar Y., et al.,"SU ÜRÜNLERİNDE PESTİSİT KALINTISI VE İNSAN SAĞLIĞINA ETKİLERİ", ULUSAL TARIM KONGRESİ, AFYON, TÜRKIYE, 29-31 Ekim 2015, ss.1-1
Özyurt G., Özoğul Y., Özkütük A.S., Özyurt C.E., Ergüven M., Uçar Y., "Fatty acid compositions of cyprinid fish oils (Carassius gibelio) extracted from silage treated with formic acid and different bacteria strains", 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1
Uçar Y., Özoğul F., Durmuş M., Özoğul Y., Köşker A.R., Küley Boğa E., et al., "Purification Of Eicosapentaenoic Acid (Epa) And Docosahexaenoic Acid (Dha) From Fish Oil Using Hplc Method And Investigation Of Their Antibacterial Effects On Some Pathogenic Bacteria", ICFEB 2015 : 17th International Conference on Food Engineering and Biotechnology, Prag, CEK CUM., 23-24 Mart 2015, pp.1206-1206
Özoğul Y., Durmuş M., Özoğul F., Küley Boğa E., Uçar Y., Yazgan H., "The Effects Of Nanoemulsions Based On Commercial Oils (Sunflower, Canola, Corn, Olive, Soybean And Hazelnut Oils) For The Quality Of Farmed Sea Bass At 2±2oc", ICFEB 2015 : 17th International Conference on Food Engineering and Biotechnology, Prag, CEK CUM., 23-24 Mart 2015, pp.1207-1207
Özkütük A.S., Özyurt G., Özoğul Y., "Gama Işınlamanın Tütsülenmiş Alabalık (Oncorhynchus mykiss)Filetolarının Yağ Asidi Kalitesi Üzerine Etkileri", 18. Ulusal Su Ürünleri Sempozyumu, İZMİR, TÜRKIYE, 1-4 Eylül 2015, ss.465-465
Toy N., Özoğul F., Özoğul Y., "The Impact Of The Cell-Free Solution Of Lactic Acid Bacteria On Cadaverine Production By Listeria Monocytogenes And Staphylococcus Aureus In Lysine-Decarboxylase Broth ", WASET, prag, CEK CUM., 23-24 Mart 2015, vol.3, no.3, pp.1-1 (Link)
Durmuş M., Özoğul Y., Küley Boğa E., Köşker A.R., Uçar Y., Öz M., et al.,"Nanoteknolojinin Gıda Endüstrisinde Uygulanması", 18. Ulusal Su Ürünleri Sempozyumu, İZMİR, TÜRKIYE, 1-4 Eylül 2015, ss.1-1
Polat S., Özoğul Y., Polat A., "Marine Seaweeds as A Source of Food and Bioactive Compounds", Uluslararası Tıbbı Nebevi Kongresi, ADANA, TÜRKIYE, 7-10 Ekim 2015, pp.1-1
Özoğul Y., Durmuş M., Balikçi E., Ayas D., Gökdoğan S., Uçar Y., "The effects of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on sensory, chemical and microbial quality of frozen sea bass fillets ", TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) , Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1 (Link)
Durmuş M., Özoğul Y., Köşker A.R., Uçar Y., Ayas D., Aydın M., "Karadeniz?de Avlanan Mullus barbatus'un Kas Doku Metal Düzeylerindeki Eşeye ve Mevsime Bağlı Değişimlerin İncelenmesi", 18. Ulusal Su Ürünleri Sempozyumu, İZMİR, TÜRKIYE, 1-4 Eylül 2015, ss.1-1
Küley Boğa E., Durmuş M., Balikçi E., Özyurt G., Uçar Y., Küley F., et al., "Ammonia And Biogenic Amine Production Of Fish Spoilage Bacteria: Affected By Olive Leaf, Olive Cake And Black Water", ICFEB 2015 : 17th International Conference on Food Engineering and Biotechnology, Prag, CEK CUM., 23-24 Mart 2015, pp.1201-1205
Özyurt G., Özoğul Y., Özkütük A.S., Özyurt C.E., Ergüven M., Uçar Y., "Fatty acid compositions of cyprinid fish oils (Carassius gibelio) extracted from silage treated with formic acid and different bacteria strains ", TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) , Nantes, FRANSA, 12-15 Ekim 2015, pp.1-1 (Link)
Özoğul Y., Boğa E., Durmuş M., Uçar Y., Köşker A.R., Aydın M., et al., "Investigation Of The Seasonal Variations Of Proximate And Fatty Acid Profile In The Bivalve Mollusc (Scapharca Inaequivalvis) From Black Sea", INTERNATIONAL SYMPOSIUM ON FISHERIES AND AQUATIC SCIENCES, TRABZON, TÜRKIYE, 25-27 Eylül 2014, pp.500-500
Durmuş M., Boğa E., Balikci E., Gökdoğan S., Özoğul Y., Uçar Y., et al., "Effects Of Natural Extracts On Fatty Acid Profile Of Fish Ball (Scomber Scomber) During Frozen Storage (-18oc)", FABA 2014: INTERNATIONAL SYMPOSIUM ON FISHERIES AND AQUATIC SCIENCES, TRABZON, TÜRKIYE, 25-27 Eylül 2014, ss.485-485
Toy N., Özoğul F., Özoğul Y., Özoğul İ., "FERMENTE BALIK ÜRÜNLERİNDEN İZOLE EDİLEN LAKTOKOKLARIN PATOJEN MİKROORGANİZMALAR ÜZERİNE ANTİMİKROBİYEL ETKİLERİNİN İNCLENMESİE", TÜRK MİKROBİYOLOJİ KONGRESİ, ANTALYA, TÜRKIYE, 12-16 Kasım 2014, cilt.36, no.SS-21, ss.409-409 (Link)
Ayas D., Küley Boğa E., Özyurt G., Özoğul Y., Özoğul F., Yazgan H., "Comparision Of Fatty Acid, Trace Element And Proximate Compositions Of Male And Female Of Blue Crabs And Swim Crabs From Mersin Bay, Turkey", 39th CIESM Congress, Venice, ITALYA, 10-14 Mayıs 2014, pp.---
Balikçi E., Özoğul Y., Durmuş M., Yazgan H., Oz M., "Effects Of Natural Antioxidants On Sensory,Chemical And Microbiologıcal Qualities Of Fish Ball(Scomber Scomber) During Frozen Storage(-18c)", 2nd International Congress on Food Technology, AYDIN, TÜRKIYE, 5-7 Kasım 2014, pp.56-56
Toy N., Özoğul F., Özoğul Y., Öz M., Uçar Y., "The Influence Of The Cell Free Solution Of Lactic Acid Bacteria On Tyramine Production By Food Borne Pathogenes In Tyrosine Decarboxylase Broth", aquaculture europe -2013, Trondheim, NORVEÇ, 9-12 Ağustos 2013, pp.429-430
Özoğul Y., Durmuş M., "The Effects Of Season And Gender On The Proximate And Fatty Acid Profile Of Red Mullet (Mullus Barbatus) And Horse Mackerel (Trachurus Trachurus).", 40th CIESM CONGRESS, Marsilya, FRANSA, 28 Ekim - 1 Kasım 2013, pp.15-15
Durmuş M., Balikçi E., Özoğul F., Özoğul Y., Uçar Y., Toy N., "Cell-Free Solution From Lactic Acid Bacteria On The Growth And Biogenic Amine Formation By Food Borne-Pathogenes In Histidine Amino Acid Decarboxylase Broth", Aquaculture Europe 2013, Trondheim, NORVEÇ, 9-12 Ağustos 2013, pp.1-1
Toy N., Özoğul F., Özoğul Y., Uçar Y., Balikçi E., Durmuş M., "Cell-Free Solutıon From Lactıc Acıd Bacterıa On The Growth And Bıogenıc Amıne Formatıon By Food Borne-Pathogenes In Hıstıdıne Amıno Acıd Decarboxylase Broth.", Aquaculture Europe 2013, Trondheim, NORVEÇ, 9-12 Ağustos 2013, pp.429-430
KİTAP ve KİTAP BÖLÜMLERİ
Özoğul F., Özoğul Y., Küley Boğa E., "Novel Approaches In Seafood Preservation Techniques", in: Handbook of Seafood Quality, Safety and Health Applications , Alasalvar C., Shahidi F., Miyashita K., Wanasundara U., Eds., WILEY-BLACKWELL, Oxford, pp.206-216-, 2011
Özoğul Y., "Methods For Freshness Quality And Deterioration.", in: Handbook of Seafood and Seafood Products Analysis, Nollet, L.M.L., Toldra F., Eds., CRC Press Taylor and Francis Group, London, pp.189-214-, 2010
DİĞER YAYINLAR
Özoğul Y., Ayas D., "The Chemical Composition And Meat Yield Of Mature Blue Swimmer Crab (Portunus Pelagicus, Linnaeus 1758) In Mersin Bay, Northeastern Mediterranean, Turkey", Diger, pp.179-184, 2011
Özoğul Y., Şimşek A., Özyurt G., Etyemez M., "Effects Of Frying Oil Type On Oxidative Stability And Fatty Acid Profiles Of Goatfish During Cold Storage", Diger, pp.58-62, 2011
Özoğul Y., Ayas D., "The Effects Of Vacuum Packing On The Quality Of Thermally Processed Lump Crabmeat (Portunus Pelagicus)", Diger, pp.174-178, 2011