| 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 | 272 | 2017 |
| 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 Özogul Food chemistry 145, 681-686, 2014 | 173 | 2014 |
| Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens Y Ozogul, E Küley Boğa, I Akyol, M Durmus, Y Uçar, JM Regenstein, ... Food Bioscience, 2020 | 149 | 2020 |
| Application of cold plasma technology in the food industry and its combination with other emerging technologies Y Ucar, Z Ceylan, M Durmus, O Tomar, T Cetinkaya Trends in Food Science & Technology, 2021 | 92 | 2021 |
| Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities … Y Özogul, M Durmus, Y Ucar, F Özogul, JM Regenstein Innovative Food Science & Emerging Technologies 33, 422-430, 2016 | 78 | 2016 |
| Antimicrobial impacts of essential oils on food borne-pathogens Y Ozogul, E Kuley, Y Ucar, F Ozogul Recent patents on food, nutrition & agriculture 7 (1), 53-61, 2015 | 73 | 2015 |
| The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers Y Ozogul, Y Uçar Food and Bioprocess Technology 6, 1550-1560, 2013 | 70 | 2013 |
| Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea AR Kosker, F Özogul, M Durmus, Y Ucar, D Ayas, JM Regenstein, ... Food chemistry 210, 332-337, 2016 | 65 | 2016 |
| Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products E Kuley, M Durmus, E Balikci, Y Ucar, JM Regenstein, F Özoğul International Journal of Food Properties 20 (5), 1029-1043, 2017 | 62 | 2017 |
| Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean Sea AR Kosker, F Özogul, D Ayas, M Durmus, Y Ucar, JM Regenstein, ... Chemosphere 219, 95-99, 2019 | 55 | 2019 |
| 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 C) H Yazgan, Y Ozogul, M Durmuş, E Balikçi, S Gökdoğan, Y Uçar, ET Aksun Journal of Aquatic Food Product Technology 26 (8), 979-992, 2017 | 53 | 2017 |
| The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth N TOY, Y ÖZOGUL, F ÖZOGUL, Y UÇAR, M ÖZ, H YAZGAN Aquaculture Europe -2013, 429-430, 2013 | 46 | 2013 |
| The function of nanoemulsion on preservation of rainbow trout fillet M Durmuş, Y Ozogul, AR Köşker, Y Ucar, E Küley Boğa, Z Ceylan, ... Journal of Food Science and Technology, 2020 | 43 | 2020 |
| Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets Z Ceylan, R Meral, S Kose, G Sengor, Y Akinay, M Durmus, Y Ucar LWT-Food Science and Technology, 2020 | 42 | 2020 |
| First report on TTX levels of the yellow spotted pufferfish (Torquigener flavimaculosus) in the Mediterranean Sea AR Kosker, F Özogul, M Durmus, Y Ucar, D Ayas, V Šimat, Y Özogul Toxicon, 2018 | 40 | 2018 |
| Antioxidant effect of nanoemulsions based on citrus peel essential oils: Prevention of lipid oxidation in trout Y Uçar European Journal of Lipid Science and Technology, 2020 | 37 | 2020 |
| Celal Bayar Üniversitesi Araştırma ve Uygulama Hastanesinde 2000-2001 yıllarında saptanan bağırsak parazitlerinin dağılımı U Yılmaz, İ Östan, E Kayran, A Özbilgin Türkiye Parazitol Derg 26 (1), 60-63, 2002 | 35 | 2002 |
| 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 M Durmuş, AR Kosker, Y Ozogul, M Aydin, Y UÇar, D Ayas, F Ozogul Human and Ecological Risk Assessment: An International Journal 24 (3), 731-742, 2018 | 34 | 2018 |
| The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets E Kuley, F Ozogul, M Durmus, S Gokdogan, C Kacar, Y Ozogul, Y Ucar International journal of food science & technology 47 (9), 1977-1985, 2012 | 32 | 2012 |
| Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C) Y Ucar, Y Özogul, F Özogul, M Durmuş, AR Köşker Aquaculture International, 1-13, 2020 | 28 | 2020 |
Mustafa DURMUŞCukurova University, Faculty of Fisheries在 cu.edu.tr 的电子邮件经过验证
