Publications

Articles

Chemical Characterization, Cytotoxic Activity, and Antimicrobial Potential of Nanoemulsions Based on Cymbopogon citratus Essential Oils

Demirci Kayıran S., Güven Bölgen U. M., Çevikelli T., Balcı Özyurt A., Eroğlu Özkan E., Ferahoğlu E., et al.
ACS OMEGA, vol.0, no.0, pp.1-14, 2025 (SCI-Expanded, Scopus)

Essential oil-based nanoemulsions with current knowledge: Formulation, characterization, and applications in food and pharmaceuticals

Bolgen U. M. G., Demirci Kayiran S., Ozogul Y., Ozogul F.
INDUSTRIAL CROPS AND PRODUCTS, vol.233, no.121411, pp.1-21, 2025 (SCI-Expanded, Scopus)

Enhanced Pathogen Control Through Thymol and Carvacrol Nanoemulsions: A Microfluidization Approach

ÖZOĞUL Y., Karsli G. T., YAZGAN H., KÜLEY E., ÖZTOP H. M., ÖZOĞUL F., et al.
Food and Bioprocess Technology, vol.18, no.6, pp.5377-5387, 2025 (SCI-Expanded, Scopus) identifier

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, vol.26, pp.409-423, 2023 (ESCI, TRDizin) identifier

Recent developments in industrial applications of nanoemulsions

ÖZOĞUL Y., Karsli G. T., DURMUŞ M., YAZGAN H., ÖZTOP H. M., McClements D. J., et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE, vol.304, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

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 BOĞA E., KORKMAZ K.
ERCIŞ (VAN) İLÇESI İÇME SULARININ SU KALITESI ÖZELLIKLERI, vol.32, no.1, pp.199-212, 2022 (Scopus, TRDizin) identifier

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, vol.102, no.1, pp.105-112, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria

Özogul Y., El Abed N., Özogul F.
FOOD CHEMISTRY, vol.368, 2022 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens

ÖZOĞUL Y., ÖZOĞUL F., Kulawik P.
LWT-FOOD SCIENCE AND TECHNOLOGY, vol.136, 2021 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

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, vol.134, 2020 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

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, vol.28, no.5, pp.1997-2014, 2020 (SCI-Expanded, Scopus) identifier identifier

Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent

Yazgan H.
LWT-FOOD SCIENCE AND TECHNOLOGY, vol.130, no.109669, pp.1-7, 2020 (SCI-Expanded, Scopus) Sustainable Development identifier

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, vol.36, 2020 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

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, vol.122, no.5, 2020 (SCI-Expanded, Scopus) identifier identifier

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, vol.57, no.3, pp.895-904, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets at 4 +/- 2 degrees C

DURMUŞ M.
JOURNAL OF FOOD SAFETY, vol.40, no.1, 2020 (SCI-Expanded, Scopus) identifier identifier

The effects of nanoemulsions based on citrus essential oils on the formation of biogenic amines in trout fillets stored at 4 +/- 2 degrees C

KÖŞKER A. R.
JOURNAL OF FOOD SAFETY, vol.40, no.1, 2020 (SCI-Expanded, Scopus) identifier identifier

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, vol.43, no.12, 2019 (SCI-Expanded, Scopus) identifier identifier

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

YAZGAN H., ÖZOĞUL Y., Kuley E.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol.306, 2019 (SCI-Expanded, Scopus) Sustainable Development identifier identifier identifier

The effects of nanoemulsions on the fatty acid profiles of sea bass fillets during storage at 2 +/- 2 degrees C

DURMUŞ M., ÖZOĞUL Y.
SU URUNLERI DERGISI, vol.35, no.3, pp.227-235, 2018 (ESCI, TRDizin) identifier

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, vol.41, no.6, 2017 (SCI-Expanded, Scopus) identifier identifier

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, vol.75, pp.677-684, 2017 (SCI-Expanded, Scopus) identifier identifier

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, vol.26, no.8, pp.979-992, 2017 (SCI-Expanded, Scopus) identifier identifier

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, vol.33, pp.422-430, 2016 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

Papers Published in Refereed Scientific Meetings

Investigation of the effects of vegetable oil based nanoemulsions as colloidal delivery system on different food matrices

UÇAR Y.
7th International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID), Kastamonu, Turkey, 20 - 22 September 2024, (Summary Text)

EFFECTS OF NANOEMULSIONS ON FOOD-BORNE PATHOGENS

DURMUŞ M., ÖZOĞUL Y., UÇAR Y., KÖŞKER A. R., ÖZ M.
INTERNATIONAL CONGRESS ON ADVANCES IN VETERINARY SCIENCES AND TECHNICS (ICAVST), Saraybosna, Bosnia And Herzegovina, 25 - 29 August 2016, pp.146, (Full Text)

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

ÖZOĞUL Y., DURMUŞ M., ÖZOĞUL F., KÜLEY BOĞA E., UÇAR Y., Yazgan H.
ICFEB 2015 : 17th International Conference on Food Engineering and Biotechnology, Prag, Czech Republic, 23 - 24 March 2015, pp.1207, (Summary Text)

The Impact of Nanoemulsions of Mandarin and Grapefruit Essential Oils on the Color Changes of Rainbow Trout (Oncorhynchus mykiss) Fillets During Cold Storage

UÇAR Y.
International Symposium on Fisheries and Aquatic Sciences (FABA 2018), 21 - 23 November 2018, (Summary Text)

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

ÖZOĞUL Y., DURMUŞ M., BALIKÇI E., AYAS D., GÖKDOĞAN S., UÇAR Y.
TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), Nantes, France, 12 - 15 October 2015, pp.1, (Summary Text)

Significance of Nanoemulsion for Seafood Safety

DURMUŞ M., ÖZOĞUL Y., UÇAR Y., KÖŞKER A. R., KÜLEY BOĞA E., ÖZOĞUL F.
2nd INTERNATIONAL CONFERENCE ON FISHERIES AND AQUATIC RESEARCH, Nevşehir, Turkey, 12 - 15 July 2018, pp.90, (Summary Text)

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

ÖZYURT G., ÖZOĞUL Y., ÖZKÜTÜK A. S., ÖZYURT C. E., Ergüven M., UÇAR Y.
TAFT 2015 - 5th Trans-Atlantic Fisheries Technology Conference, Nantes, France, 12 - 15 October 2015

Antimicrobial activity of nanoemulsion based on different plant oil against fish spoilage bacteri

ÖZOĞUL Y., KÖŞKER A. R., YAZGAN H., DURMUŞ M., UÇAR Y., KÜLEY BOĞA E.
7th International Molecular Biology and Biotechnology Congress, Konya, Turkey, 25 April 2018 - 27 April 0208, pp.17, (Summary Text)

Ayçiçek yağı ile hazırlanan nanoemülsiyonun soğukta depolanan kültür levreği ve çipuranın yağ asit profiline etkisi

ÖZOĞUL Y., Yazgan H., GÖKDOĞAN S., BALIKÇI E., DURMUŞ M., Yuvka İ., et al.
17. Ulusal Su Ürünleri Sempızyumu, İstanbul, Turkey, 3 - 06 September 2013, pp.368, (Full Text)

Comparison of nanoemulsion and essential oils of lemon and grapefruit on inhibition of fish spoilage and foodborne pathogen bacteria

YAZGAN H., ÖZOĞUL Y.
4th International Agriculture Congress, Nevşehir, Turkey, 5 - 08 July 2018, pp.91, (Summary Text)

Antimicrobial Effect Of Nanoemultions On Spoilage Bacteria Isolated From Sea Bass

KÜLEY BOĞA E., DURMUŞ M., YAZGAN H., ÖZOĞUL F., ÖZOĞUL Y.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), Nevşehir, Turkey, 15 - 17 May 2017, pp.1164, (Summary Text)

ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF NANOEMULSIONS BASED ON HERB OILS (ROSEMARY, LAUREL, THYME AND SAGE) ON THE QUALITY OF RAINBOW TROUT

DURMUŞ M., ÖZOĞUL Y., UÇAR Y.
46th WEFTA CONFERENCE, Split, Croatia, 12 - 14 October 2016, pp.1, (Summary Text)

Antimicrobial Effect of Nanoemultions on Spoilage Bacteria Isolated from Sea Bass

Küley Boğa E., DURMUŞ M., YAZGAN H., ÖZOĞUL F., ÖZOĞUL Y.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 15 - 17 May 2017, (Summary Text)

The Effects of Nanoemulsions Based on Commercial Oils for the Quality of Vacuum-Packed Sea Bass at 2±2oC

DURMUŞ M., ÖZOĞUL Y., Balıkcı E., Gökdoğan S., ÖZOĞUL F., Köşker A. R., et al.
ICFAE 2015 : 17th International Conference on Food and Agricultural Engineering, İstanbul, Turkey, 21 - 22 April 2015, pp.1517, (Summary Text)

The Impact of Nanoemulsion Based on Olive Oil on The Fatty Acid Profiles of Rainbow Trout (Oncorhynchous mykiss)

DURMUŞ M.
2nd INTERNATIONAL CONFERENCE ON FISHERIES AND AQUATIC RESEARCH (ICFAR), 12 - 15 July 2018, (Summary Text)

THE EFFECTS OF NANOEMULSION ON BIOGENIC AMINE FORMATION OF VACUUMED PACKED SEA BASS

DURMUŞ M., Kuley Boğa E., ÖZOĞUL Y.
46th WEFTA CONFERENCE, Split, Croatia, 12 - 14 October 2016

Nanoteknolojinin Gıda Endüstrisinde Uygulanması

DURMUŞ M., ÖZOĞUL Y., KÜLEY BOĞA E., KÖŞKER A. R., UÇAR Y., ÖZ M., et al.
18. Ulusal Su Ürünleri Sempozyumu, İzmir, Turkey, 1 - 04 September 2015, pp.1, (Full Text)

Bitkisel Yağlar Kullanılarak Oluşturulan Nanoemülsiyonların Vakum Paketlenerek Soğukta Depolanan Levreklerin (Dicentrarchus Labrax ) Yağ Asidi Profiline Etkisi

ÖZOĞUL Y., DURMUŞ M., AYAS D., UÇAR Y., YAZGAN H., ÖZOĞUL F.
18. Ulusal Su Ürünleri Sempozyumu, İzmir, Turkey, 1 - 04 September 2015, pp.1-2, (Summary Text)

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

ÖZOĞUL Y., DURMUŞ M., UÇAR Y., KÖŞKER A. R., AYAS D., YAZGAN H.
TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), Nantes, France, 12 - 15 October 2015, pp.1, (Full Text) Sustainable Development

Formulations and characterizations of vegetable oil-based nanoemulsions prepared for use as colloidal delivery systems

UÇAR Y., DURMUŞ M., KÖŞKER A. R.
7th International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID), Kastamonu, Turkey, 20 - 22 September 2024, (Summary Text)

THE EFFECTS OF NANOEMULSIONS ON FATTY ACID PROFILES OF VACUUMED PACKED SEA BASS AT 2±2°C

DURMUŞ M., ÖZOĞUL Y., UÇAR Y., KÖŞKER A. R.
46th WEFTA CONFERENCE, Split, Croatia, 12 - 14 October 2016, pp.1, (Full Text)

Effects of Oil-in-Water Nanoemulsıon on The Qualıty of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2±2 OC)

YAZGAN H., ÖZOĞUL Y., DURMUŞ M., kuley boğa e., UÇAR Y.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 15 - 17 May 2017, (Summary Text)

Nanoteknolojinin Gıda Endüstrisinde Uygulanması

DURMUŞ M., ÖZOĞUL Y., KÜLEY BOĞA E., KÖŞKER A. R., UÇAR Y., ÖZ M., et al.
18. Ulusal Su Ürünleri Sempozyumu, Turkey, 1 - 04 September 2015, (Summary Text)

Bitkisel Yağlar Kullanılarak Oluşturulan Nanoemülsiyonların Vakum Paketlenerek Soğukta Depolanan Levreklerin (Dicentrarchus Labrax ) Yağ Asidi Profiline Etkisi

ÖZOĞUL Y., DURMUŞ M., AYAS D., UÇAR Y., YAZGAN H., ÖZOĞUL F.
18. Ulusal Su Ürünleri Sempozyumu, Turkey, 1 - 04 September 2015, (Summary Text)

The impact of nanoemulsions based on sunflower and olive oils on the shelf life of sea bass fillets stored in ice

ÖZOĞUL Y., DURMUŞ M.
46 th WEFTA Conference, Split, Croatia, 12 - 14 October 2016, pp.123, (Full Text)

THE EFFECTS OF NANOEMULSIONS ON FATTY ACID PROFILES OF VACUUMED PACKED SEA BASS AT 2± 2 oC

DURMUŞ M., ÖZOĞUL Y., UÇAR Y., KÖŞKER A. R.
46th WEFTA CONFERENCE, 12 - 14 October 2016, (Summary Text)

The effects of nanoemulsions based on commercial oils on biogenic amine concentration of refrigerated farmed sea bass

DURMUŞ M., ÖZOĞUL Y., KÜLEY BOĞA E., AYAS D., ÖZOĞUL F., UÇAR Y.
TAFT 2015- 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting), Nantes, France, 12 - 15 October 2015, pp.1, (Full Text) Sustainable Development

Bitki esansiyel yağları kullanılarak hazırlanan nanoemülsiyonların buzda depolanan alabalık (Oncorhynchus mykiss) filetosu üzerine duyusal, kimyasal ve mikrobiyolojik etkileri

UÇAR Y., Yuvka İ., ÖZOĞUL Y., DURMUŞ M., BALIKÇI E., GÖKDOĞAN S., et al.
İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, vol.1, pp.1, (Full Text)

Antimicrobial activity of nanoemulsion based on different plant oil against fish spoilage bacteria

KÜLEY BOĞA E., ÖZOĞUL Y., YAZGAN H., DURMUŞ M., UÇAR Y., KÖŞKER A. R.
7th International Molecular Biology and Biotechnology, Konya, Turkey, 25 - 27 April 2018, pp.17, (Full Text)

Effects of oil-in-water nanoemulsion on the quality of farmed sea bass and gilthead sea bream stored at chilled temperature (2±2 ºC).

YAZGAN H., ÖZOĞUL Y., DURMUŞ M., KÜLEY BOĞA E., UÇAR Y.
International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017), 15 - 17 May 2017, (Summary Text)

Books & Book Chapters

Lipid nanoparticles: The future of antifungal agents

Yazgan H., Küley E.
in: Nanofungicides, KAMEL A. ABD-ELSALAM, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.271-287, 2023

Chapter Five - Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry

ÖZOĞUL F., Elabed N., CEYLAN Z., OCAK E., ÖZOĞUL Y.
in: Advances in Food and Nutrition Research, Fidel Toldra, Editor, Elsevier, pp.187-236, 2021

An Overview of Food Safety and COVID-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions

Çetinkaya T., Ceylan Z., Uçar Y., Ocak E., Karakuş K.
in: Environmental and Health Management of Novel Coronavirus Disease (COVID-19), Kristi Anderson, Editor, Elsevier Science, Oxford/Amsterdam , Birmingham, pp.1-25, 2021 Sustainable Development

Nanotechnology applications

ÖZOĞUL Y.
in: Innovative Technologies in Seafood Processing, Özoğul Y., Editor, Crc, Boca Raton, pp.279-301, 2019

Nanotechnology Applications

ÖZOĞUL Y., MCCLEMENTS D. J., KÖŞKER A. R., DURMUŞ M., UÇAR Y.
in: Innovative Technologies in Seafood Processing, Ozogul Y., Editor, Crc Press Contemporary Food Engineering Press, Boston, pp.1-424, 2019

Bio-encapsulation for food additives

Uçar Y., Durmuş M., Korkmaz K., Ceylan Z.
in: Smart Nanomaterials for Bioencapsulation, Tuan Anh Nguyen,Ram K. Gupta,Swati Sharma,Ashok Kumar,Guillermo Castro, Editor, Elsevier Science, Oxford/Amsterdam , Michigan, pp.179-196, 2022

Green/food grade nanoemulsions: An arsenal for controlling food spoilage causatives/pathogens

Yazgan H., Özoğul Y., Küley E.
in: BIO-BASED NANOEMULSIONS FOR AGRI-FOOD APPLICATIONS, KAMEL A. ABD-ELSALAM,KASI MURUGAN, Editor, Elsevier Science, Oxford/Amsterdam , Amsterdam, pp.261-275, 2022