| Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods Y Özogul, G Özyurt, F Özogul, E Kuley, A Polat Food chemistry 92 (4), 745-751, 2005 | 353 | 2005 |
| Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice G Özyurt, E Kuley, S Özkütük, F Özogul Food chemistry 114 (2), 505-510, 2009 | 314 | 2009 |
| Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria S Özcelik, E Kuley, F Özogul LWT 73, 536-542, 2016 | 198 | 2016 |
| Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage Y Özogul, F Özogul, E Kuley, AS Özkutuk, C Gökbulut, S Köse Food chemistry 99 (4), 752-758, 2006 | 183 | 2006 |
| Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea Y Özogul, F Özogul, E Çi˙ çek, A Polat, E Kuley International journal of food sciences and nutrition 60 (6), 464-475, 2009 | 176 | 2009 |
| Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria H Yazgan, Y Ozogul, E Kuley International journal of food microbiology 306, 108266, 2019 | 155 | 2019 |
| Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage G Özyurt, E Kuley, E Balikçi, Ç Kaçar, S Gökdogan, M Etyemez, F Özogul Food and Bioprocess Technology 5, 2777-2786, 2012 | 129 | 2012 |
| The capability of rosemary extract in preventing oxidation of fish lipid Y Ozogul, D Ayas, H Yazgan, F Ozogul, EK Boga, G Ozyurt International journal of food science & technology 45 (8), 1717-1723, 2010 | 120 | 2010 |
| The function of lactic acid bacteria on biogenic amines production by food-borne pathogens in arginine decarboxylase broth F Özoğul, E Kuley, Y ÖZOĞUL, İ ÖZOĞUL Food Science and Technology Research 18 (6), 795-804, 2012 | 103 | 2012 |
| Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products F Ozogul, M Cagalj, V Šimat, Y Ozogul, J Tkaczewska, A Hassoun, ... Trends in Food Science & Technology 116, 559-582, 2021 | 96 | 2021 |
| Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt Y Gezginc, I Akyol, E Kuley, F Özogul Food Chemistry 138 (1), 655-662, 2013 | 93 | 2013 |
| Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets F Özogul, E Kuley, M Kenar International journal of food science & technology 46 (4), 761-766, 2011 | 89 | 2011 |
| Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum‐packed and refrigerated sardine (Sardina pilchardus) fillets M Kenar, F Özogul, E Kuley International journal of food science & technology 45 (11), 2366-2372, 2010 | 86 | 2010 |
| Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 C) F Özogul, Y Özogul, E Kuley Food Chemistry 108 (3), 933-941, 2008 | 77 | 2008 |
| 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 |
| 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 |
| Fatty acid composition and biogenic amines in acidified and fermented fish silage: a comparison study G Özyurt, S Gökdoğan, A Şimşek, I Yuvka, M Ergüven, E Kuley Boga Archives of animal nutrition 70 (1), 72-86, 2016 | 51 | 2016 |
| Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth E Kuley, F Özogul Food chemistry 127 (3), 1163-1168, 2011 | 50 | 2011 |
| 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 °C F Özogul, E Kuley, Y Özogul International journal of food science & technology 42 (8), 903-999, 2007 | 49 | 2007 |
| Changes in Biochemical, sensory and microbiological quality indices of common sole (Solea solea) from the Mediterranean Sea, during ice storage Y Özoğul, EK Boğa, B Tokur, F Özoğul Turkish Journal of Fisheries and Aquatic Sciences 11 (2), 2011 | 45 | 2011 |
