Doç.Dr. YILMAZ UÇAR

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Monthly variation of Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught from Antalya Bay, Mediterranean Sea

Köşker A. R., Karakus M., Katıkou P., Dal İ., Durmuş M., Uçar Y., et al.

MARINE DRUGS , cilt.21, sa.10, ss.1-15, 2023 (SCI-Expanded)

Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

Durmus M., Ucar Y., Köşker A. R., Ozogul Y., Ozyurt G., Ceylan Z.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.1, sa.1, ss.1-15, 2023 (SCI-Expanded)

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

Lahreche T., Özoğul F., Uçar Y., Ameur A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.1, ss.228-237, 2023 (SCI-Expanded)

Effect of Citrus Essential Oils on the Oxidative Stability of Microencapsulated Fish Oil by Spray-Drying

Durmus M., Özogul Y., Ozyurt G., Ucar Y., Kosker A. R., Yazgan H., et al.

FRONTIERS IN NUTRITION , cilt.9, sa.97813, ss.1-11, 2023 (SCI-Expanded)

Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures

Özyurt G., Durmuş M., Özkütük A. S., Ucar Y.

BIOMASS CONVERSION AND BIOREFINERY , 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

Assessment of the safety of dietary fish oil supplements in terms of content and quality

Ozyurt G., Ekmen D., Durmuş M., Ucar Y.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH , cilt.29, sa.17, ss.25006-25019, 2022 (SCI-Expanded)

Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

Korkmaz K., Tokur B., Uçar Y.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.1, ss.1-15, 2022 (SCI-Expanded)

The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish

Tokur B., Korkmaz K., Uçar Y.

Journal Of Food Processing And Preservation , sa.3, ss.1-12, 2022 (SCI-Expanded)

A novel perspective for Lactobacillus reuteri cell-free supernatant: co-microencapsulation with propolis extracts

Uçar Y.

BIOMASS CONVERSION AND BIOREFINERY , cilt.1, ss.1-15, 2022 (SCI-Expanded)

Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf-life extension of chilled flathead mullet fillets

Ameur A., Bensid A., ÖZOĞUL F., UÇAR Y., DURMUŞ M., Kulawik P., et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.102, sa.1, ss.105-112, 2022 (SCI-Expanded)

Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger

KÜLEY E., YAZGAN H., ÖZOĞUL Y., UÇAR Y., DURMUŞ M., ÖZYURT G., et al.

FOOD BIOSCIENCE , cilt.44, 2021 (SCI-Expanded)

The effects of nisin on the growth of foodborne pathogens and biogenic amine formation: in vivo and in vitro studies

UÇAR Y., ÖZOĞUL Y., DURMUŞ M., ÖZOĞUL F.

FOOD BIOSCIENCE , cilt.43, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

Tokur B., Korkmaz K., Uçar Y.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , cilt.1, sa.1, ss.1-15, 2021 (SCI-Expanded)

Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets

ÖZOĞUL İ., KÜLEY E., UÇAR Y., YAZGAN H., ÖZOĞUL Y.

FOOD BIOSCIENCE , cilt.41, 2021 (SCI-Expanded)

Application of cold plasma technology in the food industry and its combination with other emerging technologies

Uçar Y., Ceylan Z., Durmuş M., Tomar O., Teçinkaya T.

Trends In Food Science & Technology , cilt.114, ss.355-371, 2021 (SCI-Expanded)

Inhibitory Activity of Co-microencapsulation of Cell Free Supernatant from Lactobacillus plantarum with Propolis Extracts towards Fish Spoilage Bacteria

Küley E., Kuşçu M. M., Durmuş M., Uçar Y.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.1, ss.1-15, 2021 (SCI-Expanded)

The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 +/- 2 degrees C

UÇAR Y., ÖZOĞUL Y., ÖZOĞUL F., DURMUŞ M., KÖŞKER A. R., Boga E. K.

GRASAS Y ACEITES , cilt.72, sa.2, 2021 (SCI-Expanded)

Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets

Ceylan Z., Meral R., Köse Ş., Sengor G., Akınay Y., DURMUŞ M., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.134, 2020 (SCI-Expanded)

Influence of olive oil-based nanoemulsion on the fatty acid profiles of rainbow trout fillets

DURMUŞ M., Bensid A., ÖZOĞUL Y., KÖŞKER A. R., UÇAR Y., Boga E., et al.

AQUACULTURE INTERNATIONAL , cilt.28, sa.5, ss.1997-2014, 2020 (SCI-Expanded)

Suppression effects of aqueous and ethanolic extracts of propolis on biogenic amine production by Morganella psychrotolerans

BURGUT A., Kuley E., UÇAR Y., ÖZOĞUL F.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.131, 2020 (SCI-Expanded)

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

ÖZOĞUL Y., KÜLEY BOĞA E., Akyol I., DURMUŞ M., Ucar Y., Regenstein J. M., et al.

Food Bioscience , cilt.36, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

ÖZYURT G., DURMUŞ M., UÇAR Y., ÖZOĞUL Y.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.129, 2020 (SCI-Expanded)

Elemental Compositions and Fatty Acid Profiles of Bogue Fish (Boops boops) From Mediterranean Coast: A Comprehensive Evaluation of the Potential Effects on Human Health

Uçar Y.

Biological Trace Element Research , cilt.196, sa.1, ss.272-284, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout

Uçar Y.

European Journal of Lipid Science and Technology , cilt.122, sa.5, 2020 (SCI-Expanded)

Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 +/- 2 degrees C)

UÇAR Y., ÖZOĞUL Y., ÖZOĞUL F., DURMUŞ M., KÖŞKER A. R.

AQUACULTURE INTERNATIONAL , cilt.28, sa.2, ss.851-863, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

ÖZYURT C. E., KÜLEY BOĞA E., ÖZKÜTÜK A. S., UÇAR Y., DURMUŞ M., ÖZYURT G.

WASTE AND BIOMASS VALORIZATION , cilt.11, sa.4, ss.1435-1442, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

The function of nanoemulsion on preservation of rainbow trout fillet

DURMUŞ M., ÖZOĞUL Y., KÖŞKER A. R., UÇAR Y., BOGA E., Ceylan Z., et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.57, sa.3, ss.895-904, 2020 (SCI-Expanded)

The effect of Ferula elaeochytris root extract on erectile dysfunction in streptozotocin-induced diabetic rat

Eser N., BÜYÜKNACAR H. S., ÖZTÜRK ÇİMENTEPE Ö., GÖÇMEN C., UÇAR Y., ERDOĞAN Ş., et al.

INTERNATIONAL JOURNAL OF IMPOTENCE RESEARCH , cilt.32, sa.2, ss.186-194, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma

The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 +/- 2 degrees C

DURMUŞ M., ÖZOĞUL Y., Boga E., UÇAR Y., KÖŞKER A. R., Balikci E., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.43, sa.12, 2019 (SCI-Expanded)

The impacts of fish protein isolate addition on the nutritional and quality properties of chicken frankfurter during cold storage (4 degrees C)

ÖZYURT G., GAYDE C., AKSUN E. T., DURMUŞ M., Ucar Y., Boga E. K.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE , cilt.70, sa.5, ss.138-148, 2019 (SCI-Expanded)

Elemental composition of pufferfish species from Northeastern Mediterranean Sea

Köşker A. R., Özoğul F., Ayas D., Durmuş M., Uçar Y.

ENVIRONMENTAL MONITORING AND ASSESSMENT , cilt.191, sa.6, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

ÖZYURT G., ÖZKÜTÜK A. S., UÇAR Y., DURMUŞ M., ÖZOĞUL Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.54, sa.4, ss.1081-1088, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean sea

KÖŞKER A. R., ÖZOĞUL F., Ayas D., DURMUŞ M., UÇAR Y., Regenstein J. M., et al.

CHEMOSPHERE , cilt.219, ss.95-99, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards

ÖZYURT G., ÖZOĞUL Y., Boga E., ÖZKÜTÜK A. S., DURMUŞ M., UÇAR Y., et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.28, sa.3, ss.314-328, 2019 (SCI-Expanded) Sürdürülebilir Kalkınma

Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species

ÖZOĞUL Y., UÇAR Y., Takadaş F., DURMUŞ M., Koesker A. R., POLAT A.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.120, sa.12, 2018 (SCI-Expanded)

Seasonal Changes in Proximate Composition and Mineral-Heavy Metal Content of Pufferfish (Lagocephalus sceleratus) from Northeastern Mediterranean Sea

Köşker A. R., Özoğul F., Durmuş M., Uçar Y., Özoğul Y., Boğa E., et al.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , cilt.18, sa.11, ss.1269-1278, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 +/- 1 degrees C

KÜLEY E., DURMUŞ M., UÇAR Y., KÖŞKER A. R., Tumerkan E. T. A., Regenstein J. M., et al.

FOOD BIOSCIENCE , cilt.24, ss.127-136, 2018 (SCI-Expanded)

The Effects of Sex and Seasonality on the Metal Levels of Warty Crab (Eriphia verrucosa) in the Black Sea

DURMUŞ M., Ayas D., Aydin M., KÖŞKER A. R., UÇAR Y., ÖZOĞUL Y.

Journal of Aquatic Food Product Technology , cilt.27, sa.6, ss.749-758, 2018 (SCI-Expanded)

First report on TTX levels of the yellow spotted pufferfish (Torquigener flavimaculosus) in the Mediterranean Sea

KÖŞKER A. R., ÖZOĞUL F., DURMUŞ M., UÇAR Y., Ayas D., Simat V., et al.

TOXICON , cilt.148, ss.101-106, 2018 (SCI-Expanded)

Chemical, bioactive properties and in vitro digestibility of spray-dried fish silages: Comparison of two discard fish (Equulites klunzingeri and Carassius gibelio) silages

ÖZYURT G., BOGA M., UÇAR Y., Boga E. K., POLAT A.

AQUACULTURE NUTRITION , cilt.24, sa.3, ss.998-1005, 2018 (SCI-Expanded)

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass - Dicentrarchus labrax) by-products

Ozyurt G., ÖZKÜTÜK A. S., UÇAR Y., DURMUŞ M., ÖZOĞUL Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.53, sa.5, ss.1255-1261, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging

ÖZOĞUL Y., DURMUŞ M., BOGA E., UÇAR Y., ÖZOĞUL F.

JOURNAL OF FOOD SCIENCE , cilt.83, sa.2, ss.318-325, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

The effects of sex and season on the metal levels and proximate composition of red mullet (Mullus barbatus Linnaeus 1758) caught from the Middle Black Sea

DURMUŞ M., KÖŞKER A. R., ÖZOĞUL Y., Aydin M., UÇAR Y., Ayas D., et al.

HUMAN AND ECOLOGICAL RISK ASSESSMENT , cilt.24, sa.3, ss.731-742, 2018 (SCI-Expanded) Sürdürülebilir Kalkınma

The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets

ÖZOĞUL Y., DURMUŞ M., UÇAR Y., KÖŞKER A. R., ÖZOĞUL F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.6, 2017 (SCI-Expanded)

The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes

DURMUŞ M., Surowka K., ÖZOĞUL F., MACIEJASZEK I., TESAROWICZ I., ÖZOĞUL Y., et al.

JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY , cilt.12, sa.2, ss.147-155, 2017 (SCI-Expanded)

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

KÜLEY E., DURMUŞ M., BALIKÇI E., UÇAR Y., Regenstein J. M., ÖZOĞUL F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, sa.5, ss.1029-1043, 2017 (SCI-Expanded)

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)

YAZGAN H., ÖZOĞUL Y., DURMUŞ M., Balikci E., Gokdogan S., UÇAR Y., et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , cilt.26, sa.8, ss.979-992, 2017 (SCI-Expanded)

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

ÖZOĞUL Y., YUVKA I., UÇAR Y., DURMUŞ M., KÖŞKER A. R., Oz M., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.75, ss.677-684, 2017 (SCI-Expanded)

Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea

Köşker A. R., Özoğul F., Durmuş M., Uçar Y., Ayas D., Regenstein J. M., et al.

FOOD CHEMISTRY , cilt.210, ss.332-337, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

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

ÖZOĞUL Y., DURMUŞ M., UÇAR Y., ÖZOĞUL F., Regenstein J. M.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.33, ss.422-430, 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

BENSID A., UÇAR Y., BENDEDDOUCHE B., ÖZOĞUL F.

FOOD CHEMISTRY , cilt.145, ss.681-686, 2014 (SCI-Expanded)

The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers

ÖZOĞUL Y., UÇAR Y.

FOOD AND BIOPROCESS TECHNOLOGY , cilt.6, sa.6, ss.1550-1560, 2013 (SCI-Expanded)

The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets

Kuley E., ÖZOĞUL F., DURMUŞ M., GÖKDOĞAN S., KAÇAR C., ÖZOĞUL Y., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.47, sa.9, ss.1977-1985, 2012 (SCI-Expanded)

The Influences of Natural Zeolite (cliptinolite) on Ammonia and Biogenic Amine Formation by Foodborne Pathogen

GÖKDOĞAN S., ÖZOĞUL Y., Kuley E., ÖZOĞUL F., KAÇAR C., UÇAR Y.

JOURNAL OF FOOD SCIENCE , cilt.77, sa.8, 2012 (SCI-Expanded)

The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea

Ayas D., ÖZOĞUL Y., ÖZOĞUL İ., UÇAR Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , cilt.63, sa.4, ss.440-445, 2012 (SCI-Expanded)

Diğer Dergilerde Yayınlanan Makaleler

Biberiye esansiyel yağı ve nanoemülsiyonunun gıda kaynaklı patojenik ve bozulma etmeni bakteriler tarafından üretilen biyojenik aminler üzerine etkilerinin histidin dekarboksilaz sıvısında incelenmesi

Uçar Y.

KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE , cilt.26, sa.1, ss.1-15, 2023 (Hakemli Dergi)

Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum–packaged tuna–like fillets

Lahreche T., Durmuş M., Köşker A. R., Uçar Y., Küley E., Hamdi T., et al.

Applied Food Research , cilt.2, sa.1, ss.100034, 2022 (Hakemli Dergi)

Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balıkta Bozulma Etmeni Bakteriler ile Gıda Kaynaklı Patojenik Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin incelenmesi

Uçar Y., Durmuş M., Küley E., Korkmaz K.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi (YYU Journal of Agricultural Science) , cilt.32, sa.1, ss.199-212, 2022 (Hakemli Dergi)

The Impact of Thyme, Rosemary, and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Mackerel Balls Stored at -18oC

BALIKÇI E., ÖZOĞUL Y., DURMUŞ M., UÇAR Y., GÖKDOĞAN S.

ACTA AQUATICA TURCICA , cilt.18, sa.2, ss.217-235, 2022 (Hakemli Dergi)

Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)

Güvenin D., Tokur B., Korkmaz K., Uçar Y.

Acta Aquatica Turcica , cilt.17, sa.3, ss.361-375, 2021 (Hakemli Dergi) Sürdürülebilir Kalkınma

Enzimatik Hidroliz Yöntemi Kullanılarak Balık İşleme Atıklarından Balık Protein Hidrolizatı Üretimi

Korkmaz K., Tokur B., Uçar Y.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , cilt.31, sa.2, ss.502-513, 2021 (Scopus) Sürdürülebilir Kalkınma

Su Ürünlerinde Nisin Uygulamaları

Uçar Y.

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , cilt.30, sa.3, ss.639-651, 2020 (Scopus)

Ferula elaeochytris Kök Ekstresinin Toplam Fenolik Bileşikler ve Glukoz Seviyesi Üzerine Etkisi

Eser N., Kartlaşmış K., Uçar Y., Kökbaş U.

Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi , cilt.10, sa.2, ss.154-161, 2020 (Hakemli Dergi)

Narenciye Kabuğu Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimleri

UÇAR Y.

KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE , cilt.23, sa.2, ss.515-526, 2020 (ESCI)

Mersin Körfezi'nden Yakalanan Apogon queketti Kas Dokusu Metal Seviyelerine Mevsimin Etkisi

UÇAR Y.

EUROPEAN JOURNAL OF SCIENCE AND THEOLOGY , cilt.1, sa.1, ss.1-15, 2019 (Scopus)

Farklı konsantrasyonlarda kullanılan nisinin soğukta (4±2oC) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asitleri üzerine etkileri

UÇAR Y., ÖZOĞUL F.

ACTA AQUATICA TURCICA , cilt.1, sa.5, ss.1-15, 2019 (Hakemli Dergi)

Farklı Konsantrasyonlarda Kullanılan Nisinin Soğukta ve Vakum Paketlenerek Depolanan Levrek (Dicentrarchus labrax, Linnaeus, 1758) Filetolarının Renk Değişimleri Üzerine Etkileri

UÇAR Y., ÖZOĞUL F.

Turkish Journal of Agriculture - Food Science and Technology , cilt.7, sa.10, ss.1657, 2019 (Hakemli Dergi)

Farklı konsantrasyonlarda kullanılan nisinin vakum paketlenerek soğukta (4±2oC) depolanan levrek (Dicentrarchus labrax) filetolarının yağ asit profili üzerine etkileri

UÇAR Y., ÖZOĞUL F., DURMUŞ M., KÖŞKER A. R., ÖZOĞUL Y.

Su Ürünleri Dergisi (EgeJFAS) , cilt.1, sa.5, ss.1-15, 2019 (Hakemli Dergi)

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

UÇAR Y., ÖZOĞUL F., DURMUŞ M., ÖZOĞUL Y., KÖŞKER A. R., KÜLEY BOĞA E., et al.

Turkish Journal of Maritime and Marine Sciences , cilt.1, sa.1, ss.1-15, 2019 (Hakemli Dergi)

Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3 +/- 1 degrees C

LAHRECHE T., UÇAR Y., KÖŞKER A. R., HAMDI T., ÖZOĞUL F.

VETERINARY WORLD , cilt.12, sa.1, ss.155-164, 2019 (ESCI)

Seasonal Changes in the Chemical Composition of the Beadlet Anemones (Actinia equina) from Mersin Bay, Northeastern Mediterranean coast of Turkey

YATKIN K., AYAS D., KÖŞKER A. R., DURMUŞ M., UÇAR Y.

Natural and Engineering Sciences (NESciences) , sa.2, ss.11-20, 2017 (Hakemli Dergi)

The Chemical Composition of the Lionfish (Pterois miles, Bennett 1828), the New Invasive Species of the Mediterranean Sea

AYAS D., Sen Agılkaya G., KÖŞKER A. R., DURMUŞ M., UÇAR Y., BAKAN M.

Natural and Engineering Sciences , cilt.3, sa.2, ss.103-115, 2017 (Hakemli Dergi) Sürdürülebilir Kalkınma

Borik Asidin Gökkuşağı Alabalığı (Oncorhynchus mykiss)’xxnın Hepatosomatik ve Viserosomatik İndeks Değerleri Üzerine Etkileri

ÖZ M., DİKEL S., İNANAN B. E., KARAŞAHİN T., DURMUŞ M., UÇAR Y.

Journal of Advances in VetBio Science and Techniques , cilt.2, sa.1, ss.6-10, 2017 (Hakemli Dergi)

Akdeniz'in Yeni Toksini: Tetrodotoksin

KÖŞKER A. R., ÖZOĞUL F., AYAS D., DURMUŞ M., UÇAR Y.

Ege Journal of Fisheries and Aquatic Sciences (EgeJFAS) , cilt.32, ss.1, 2015 (Hakemli Dergi)

Antimicrobial impacts of essential oils on food borne-pathogens

ÖZOĞUL Y., Kuley E., UÇAR Y., ÖZOĞUL F.

Recent Patents on Food, Nutrition and Agriculture , cilt.7, sa.1, ss.53-61, 2015 (Scopus)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Comparison of protein hydrolysate oil obtained by two different enzymes using rainbow trout (Oncorhynchus mykiss) by-products in terms of lipid oxidation parameters

Korkmaz K., Uçar Y., Öztürk S., Tokur B.

International Symposium on Fisheries and Aquatic Sciences “SOFAS 2022”, Trabzon, Türkiye, 25 - 27 Ekim 2022, ss.1-2

Metal levels of commercially important Saurida lessepsianus from North-Eastern Mediterranean: Health risk estimation

KÖŞKER A. R., UÇAR Y., DURMUŞ M., KORKMAZ K., YILMAZ H. A.

VI. International Anatolian Agriculture, Food, Environment and Biology Congress, Kütahya, Türkiye, 07 Ekim 2022

The influence of sweet potato peel extract on biogenic amine accumulation in amino acid decarboxylase broth by food-borne pathogens

UÇAR Y., DURMUŞ M., KÖŞKER A. R., KORKMAZ K., YAZGAN H.

VI. International Anatolian Agriculture, Food, Environment and Biology Congress, Kütahya, Türkiye, 07 Ekim 2022

INVESTIGATION OF IN VITRO ANTIMICROBIAL ACTIVITY OF GARLIC EXTRACT AGAINST TWO IMPORTANT FOOD-BORNE PATHOGEN BACTERIA

YAZGAN H., KÜLEY BOĞA E., ÖZOĞUL Y., UÇAR Y., DURMUŞ M.

International Symposium on Fisheries and Aquatic Sciences (14th FABA 2021), İzmir, Türkiye, 7 - 08 Eylül 2021

THE EFFECTS OF SEASON ON MUSCLE TISSUE METAL LEVELS OF Apogon queketti CAUGHT FROM MERSIN BAY

UÇAR Y.

EURO ASIA 5th. INTERNATIONAL CONGRESS ON APPLIED SCIENCES, Adana, Türkiye, 15 - 17 Kasım 2019, ss.1

Antimicrobial mechanisms of emulsified essential oil in food borne microorganisms

YAZGAN H., UÇAR Y., KÜLEY BOĞA E., ÖZOĞUL Y.

Euroasia 5th International Congress on Applied Sciences, Adana, Türkiye, 15 Kasım - 17 Aralık 2019, ss.680-692

MERSIN KÖRFEZI’NDEN AVLANAN ÜÇ FARKLI BALON BALIĞI TÜRÜNÜN (Lagocephalus sp.) TETRODOTOKSIN (TTX) DÜZEYLERININ BELIRLENMESI

KÖŞKER A. R., ÖZOĞUL F., AYAS D., DURMUŞ M., UÇAR Y., ÖZOĞUL Y.

20. Ulusal Su Ürünleri Sempozyumu, Türkiye, 24 - 26 Eylül 2019

Narenciye Esansiyel Yağları Kullanılarak Hazırlanan Mikroenkapsüle Edilmiş Balık Yağı Tozlarının Depolama Süresince Renk ve Duyusal Değişimler

UÇAR Y.

20. Ulusal Su Ürünleri Sempozyumu, Türkiye, 24 - 26 Eylül 2019

Seasonal Changes of Fatty Acids Profile of Apogon queketti Caught from Mersin Bay

UÇAR Y.

2. ULUSLARARASI GAP MATEMATİK-MÜHENDİSLİK-FEN VE SAĞLIK BİLİMLERİ KONGRESİ, Adıyaman, Türkiye, 21 - 23 Haziran 2019, ss.46-54

Determination of bacterial flora in different tissues of pufferfish (Lagocephalus sceleratus, Gmelın 1789)

KÖŞKER A. R., KÜLEY BOĞA E., UÇAR Y., DURMUŞ M., ÖZOĞUL Y., AYAS D.

2. Uluslararası GAP Matematik-Mühendislik-Fen ve Sağlık Bilimleri Kongresi, Adıyaman, Türkiye, 21 - 23 Haziran 2019, ss.1-2