Prof. YEŞİM &#214;ZOĞUL

ÖZOĞUL Y., Yuvka Gür İ., KÖŞKER A. R., ÖZOĞUL F.

Food chemistry , vol.501, pp.147600, 2026 (SCI-Expanded, Scopus)

4. Deep Learning-Based Prediction of Fish Freshness and Purchasability Using Multi-Angle Image Data

Hamidy S. M., Kuvvetli Y., Sakarya Y., Özkütük S. T., Özoğul Y.

FOODS , vol.15, no.1, pp.1-25, 2025 (SCI-Expanded, Scopus)

5. Horticultural crop waste extracts as functional ingredients for enhanced surimi production

Surasani V. K. R., Kumar S., Singh A., Dudeja I., ÖZOĞUL F., ÖZOĞUL Y., et al.

Applied Food Research , vol.5, no.2, 2025 (Scopus)

6. Metal and metalloid variability in edible marine species from Bozcaada: Seasonal trends and health risk analysis

Food Bioscience , vol.73, 2025 (SCI-Expanded, Scopus)

7. Effect of heat stress on metabolic analysis of sweat in dairy cattle Efeito do stress térmico na análise metabólica do suor em bovinos de leite

Anitaş Ö., Göncü S., Hepsağ F., ÖZOĞUL Y.

Revista de Ciencias Agroveterinarias , vol.24, no.2, pp.355-368, 2025 (Scopus)

8. Investigation of Nutrient and Heavy Metal Content in Carp (Cyprinus carpio) in Alleben Pond (Gaziantep)

Özoğul Y., Deliçay N., Takadaş F., Köşker A. R., Hepsağ F., Sakarya Y., et al.

JOURNAL OF LIMNOLOGY AND FRESHWATER FISHERIES RESEARCH , vol.11, no.2, pp.111-118, 2025 (TRDizin)

9. 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)

10. 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)

11. Isolation, characterization and antibiotic resistance of lactic acid bacteria from dairy and seafood sources

YILMAZ N., ÖZOĞUL Y., Coşkun Dağgeçen E., AKYOL İ., Bhojraj Rathod N., Reddy Surasani V. K., et al.

Food Bioscience , vol.64, 2025 (SCI-Expanded, Scopus)

12. Seasonal Changes in the Elemental Composition of Five Valuable Fish Species (Sparidae) from Bozcaada, North Aegean Sea: A Health Risk and Nutritional Benefit Assessment

Yuvka İ., Köşker A. R., Durmuş M., Uçar Y., Özoğul Y.

FOODS , vol.14, no.2, pp.324, 2025 (SCI-Expanded, Scopus)

13. Immunomodulatory Effects of Omega-3 Fatty Acids: Mechanistic Insights and Health Implications

BODUR M., Yilmaz B., AĞAGÜNDÜZ D., ÖZOĞUL Y.

Molecular Nutrition and Food Research , 2025 (SCI-Expanded, Scopus)

14. Tannins for Food Preservation and Human Health: A Review of Current Knowledge

Ozogul Y., Ucar Y., Tadesse E. E., Rathod N., Kulawik P., Trif M., et al.

APPLIED FOOD RESEARCH , vol.1, no.1, pp.1-16, 2025 (SCI-Expanded)

15. Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review

AĞAGÜNDÜZ D., Ertaş Öztürk Y., AYHAN B., Bulmuş-Tüccar T., Özenir Ç., ERDOĞAN GÖVEZ N., et al.

Frontiers in Nutrition , vol.12, 2025 (SCI-Expanded, Scopus)

16. 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 , 2025 (SCI-Expanded, Scopus)

17. Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice

Tadele W., Kulawik P., Szymkowiak A., Režek Jambrak A., ÖZOĞUL Y., ÖZOĞUL F.

Food Bioscience , vol.61, 2024 (SCI-Expanded, Scopus)

18. The impacts of biopreservation with Latilactobacillus sakei cell-free supernatant in combination with plant-based extracts on the quality of modified atmosphere packed sea bass (Dicentrarchus labrax) fillets

ÖZOĞUL Y., KÜLEY E., KÖŞKER A. R., UÇAR Y., YAZGAN H., DURMUŞ M., et al.

LWT , vol.209, 2024 (SCI-Expanded, Scopus)

19. The impacts of feeds and seasons on aflatoxin content of milk from Mediterranean region

Hepsağ F., Anitaş Ö., Göncü S., ÖZOĞUL Y.

Journal of Food Composition and Analysis , vol.132, 2024 (SCI-Expanded, Scopus)

20. Investigation of bioactive compounds and antimicrobial properties of aqueous garlic extracts on important food-borne zoonotic bacteria for food applications

Yazgan H., Kuley E., Ozogul Y.

BIOMASS CONVERSION AND BIOREFINERY , vol.14, no.14, pp.16673-16680, 2024 (SCI-Expanded, Scopus)

21. The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

ÖZOĞUL F., Çetinkaya A., EL Abed N., KÜLEY E., DURMUŞ M., ÖZOĞUL İ., et al.

Food Bioscience , vol.59, 2024 (SCI-Expanded, Scopus)

22. Incorporation of fish and fishery waste into food formulations: A review with current knowledge

Rathod N. B., AĞAGÜNDÜZ D., ÖZOĞUL Y., Saadat P., Režek Jambrak A., Regenstein J. M., et al.

Trends in Food Science and Technology , vol.148, 2024 (SCI-Expanded, Scopus)

23. Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems

Akhila D., Ashwath P., Manjunatha K. G., Akshay S. D., Reddy Surasani V. K., Sofi F. R., et al.

Trends in Food Science and Technology , vol.145, 2024 (SCI-Expanded, Scopus) Sustainable Development

24. Seafood Quality Index Method (QIM)–Are All Studies Going in the Same Direction?

Souza J. T., da Silva Oliveira M. É., Gonçalves A. A., ÖZOĞUL Y.

Journal of Aquatic Food Product Technology , 2024 (SCI-Expanded, Scopus)

25. Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria

KÜLEY E., Kazgan N., SAKARYA Y., BALIKÇI E., ÖZOĞUL Y., YAZGAN H., et al.

Foods , vol.13, no.2, 2024 (SCI-Expanded, Scopus)

26. Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1)

ÖZOĞUL F., Rathod N., ALAK G., ÇOLAKOĞLU F., Ayas D., Baygar T., et al.

Advances in Food and Nutrition Research , 2024 (Scopus)

27. Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Kulawik P., Rathod N. B., ÖZOĞUL Y., ÖZOĞUL F., Zhang W.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.63, no.29, pp.9716-9730, 2023 (SCI-Expanded, Scopus) Sustainable Development

28. 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 , vol.1, no.1, pp.1-15, 2023 (SCI-Expanded, Scopus)

29. 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 , vol.9, no.97813, pp.1-11, 2023 (SCI-Expanded, Scopus)

30. The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Balikci E., ÖZOĞUL Y., Rathod N. B., ÖZOĞUL F., Ibrahim S. A.

FOODS , vol.11, no.18, 2022 (SCI-Expanded, Scopus)

31. Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars

Simat V., Skroza D., Tabanelli G., Cagalj M., Pasini F., Gomez-Caravaca A. M., et al.

ANTIOXIDANTS , vol.11, no.9, 2022 (SCI-Expanded, Scopus)

32. 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)

33. Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Rathod N. B., Kulawik P., ÖZOĞUL Y., ÖZOĞUL F., Bekhit A. E. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, pp.774-790, 2022 (SCI-Expanded, Scopus) Sustainable Development

34. 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

35. 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 , vol.18, no.2, pp.217-235, 2022 (TRDizin)

36. 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 , vol.44, 2021 (SCI-Expanded, Scopus)

37. Recent advances in industrial applications of seaweeds

POLAT S., Trif M., Rusu A., Simat V., Cagalj M., ALAK G., et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2021 (SCI-Expanded, Scopus) Sustainable Development

38. Seafood infusion broths as novel sources to produce organic acids using selected lactic acid bacteria strains

ÖZOĞUL F., Ozcelik S., ÖZOĞUL Y., Yilmaz M. T.

FOOD BIOSCIENCE , vol.43, 2021 (SCI-Expanded, Scopus)

39. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products

ÖZOĞUL F., Cagalj M., Simat V., ÖZOĞUL Y., Tkaczewska J., Hassoun A., et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.116, pp.559-582, 2021 (SCI-Expanded, Scopus)

40. 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 , vol.43, 2021 (SCI-Expanded, Scopus) Sustainable Development

41. Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality

Rathod N. B., Kulawik P., ÖZOĞUL F., Regenstein J. M., ÖZOĞUL Y.

TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.116, pp.733-748, 2021 (SCI-Expanded, Scopus) Sustainable Development

42. Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad

Surowka K., Rzepka M., ÖZOĞUL F., ÖZOĞUL Y., Surowka B., Ligaszewski M.

FOOD CHEMISTRY , vol.346, 2021 (SCI-Expanded, Scopus)

43. 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 , vol.41, 2021 (SCI-Expanded, Scopus)

44. 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 , vol.72, no.2, 2021 (SCI-Expanded, Scopus)

45. The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage

ÖZOĞUL İ., KÜLEY E., DURMUŞ M., ÖZOĞUL Y., Polat A.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1327-1340, 2021 (SCI-Expanded, Scopus)

46. A comparative analysis of colostrum nutritional compositions of primipar Jersey and Holstein cows calving summer months

GÖKÇE G., Abitas O., Goncu S., ÖZOĞUL Y.

PROGRESS IN NUTRITION , vol.23, no.3, 2021 (SCI-Expanded, Scopus)

47. 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)

48. 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)

49. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Hassoun A., Carpena M., Prieto M. A., Simal-Gandara J., ÖZOĞUL F., ÖZOĞUL Y., et al.

ANTIOXIDANTS , vol.9, no.9, 2020 (SCI-Expanded, Scopus)

50. 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

51. 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 , vol.129, 2020 (SCI-Expanded, Scopus)

52. 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 , vol.28, no.2, pp.851-863, 2020 (SCI-Expanded, Scopus) Sustainable Development

53. 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)

54. Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 +/- 1 degrees C)

Yavuzer E., ÖZOĞUL F., ÖZOĞUL Y.

AQUACULTURE INTERNATIONAL , vol.28, no.1, pp.187-197, 2020 (SCI-Expanded, Scopus) Sustainable Development

55. Biogenic Amines Formation, Toxicity, Regulations in Food

ÖZOĞUL Y., ÖZOĞUL F.

BIOGENIC AMINES IN FOOD: ANALYSIS, OCCURRENCE AND TOXICITY , vol.20, pp.1-17, 2020 (SCI-Expanded)

56. The effects of nisin used at different concentrations on fatty acids profile of sea bass (Dicentrarchus labrax) fillets under chilled (4 +/- 2 degrees C) and vacuum-packed conditions

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

SU URUNLERI DERGISI , vol.37, no.1, pp.43-51, 2020 (ESCI, TRDizin)

57. 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)

58. 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) , vol.1, no.5, pp.1-15, 2019 (Peer-Reviewed Journal)

59. 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

60. 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 , vol.54, no.4, pp.1081-1088, 2019 (SCI-Expanded, Scopus) Sustainable Development

61. 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 , vol.1, no.1, pp.1-15, 2019 (Peer-Reviewed Journal)

62. 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 , vol.28, no.3, pp.314-328, 2019 (SCI-Expanded, Scopus) Sustainable Development

63. 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 , vol.219, pp.95-99, 2019 (SCI-Expanded, Scopus) Sustainable Development

64. Fatty acids of oil and antioxidant capacity of phenolics from fruits of 11 Cardueae (Carduoideae, Asteraceae) taxa from northeast Anatolia (Turkey)

Kurt A., Ozcan M., ÇOLAK N., ÖZOĞUL Y., Glew R., ÖZOĞUL F., et al.

BOTANICA SERBICA , vol.43, no.1, pp.31-45, 2019 (SCI-Expanded, Scopus)

65. 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 , vol.120, no.12, 2018 (SCI-Expanded, Scopus)

66. 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 , vol.18, no.11, pp.1269-1278, 2018 (SCI-Expanded, Scopus, TRDizin) Sustainable Development

67. Effect of Natural Zeolite (Clinoptilolite) on in vitro Biogenic Amine Production by Gram Positive and Gram Negative Pathogens

ÖZOĞUL F., Simat V., GÖKDOĞAN S., Regenstein J. M., ÖZOĞUL Y.

FRONTIERS IN MICROBIOLOGY , vol.9, 2018 (SCI-Expanded, Scopus)

68. 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 , vol.27, no.6, pp.749-758, 2018 (SCI-Expanded, Scopus)

69. 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 , vol.148, pp.101-106, 2018 (SCI-Expanded, Scopus)

70. 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 , vol.53, no.5, pp.1255-1261, 2018 (SCI-Expanded, Scopus) Sustainable Development

71. 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 , vol.83, no.2, pp.318-325, 2018 (SCI-Expanded, Scopus) Sustainable Development

72. 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 , vol.24, no.3, pp.731-742, 2018 (SCI-Expanded, Scopus) Sustainable Development

73. 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)

74. 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)

75. Function of cell-free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine decarboxylase broth

ÖZOĞUL F., Toy N., ÖZOĞUL Y., HAMED I.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.5, 2017 (SCI-Expanded, Scopus)

76. Fatty acid composition and antioxidant capacity of cypselas in Centaurea s.l. taxa (Asteraceae, Cardueae) from NE Anatolia

AYAZ F. A., Ozcan M., KURT A., Karayigit B., ÖZOĞUL Y., Glew R., et al.

SOUTH AFRICAN JOURNAL OF BOTANY , vol.112, pp.474-482, 2017 (SCI-Expanded, Scopus)

77. 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 , vol.12, no.2, pp.147-155, 2017 (SCI-Expanded, Scopus)

78. 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)

79. Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 +/- 1 degrees C

Oz M., DİKEL S., DURMUŞ M., ÖZOĞUL Y.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.26, no.6, pp.665-674, 2017 (SCI-Expanded, Scopus)

80. 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)

81. 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 , vol.210, pp.332-337, 2016 (SCI-Expanded, Scopus) Sustainable Development

82. Technological Factors Affecting Biogenic Amine Content in Foods: A Review

GARDINI F., ÖZOĞUL Y., SUZZI G., TABANELLI G., ÖZOĞUL F.

FRONTIERS IN MICROBIOLOGY , vol.7, 2016 (SCI-Expanded, Scopus) Sustainable Development

83. Fatty acid composition of achenes of Cirsium taxa (Asteraceae, Carduoideae) from Turkey

Ozcan M., AYAZ F. A., ÖZOĞUL Y., Glew R., ÖZOĞUL F.

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES , vol.71, pp.45-54, 2016 (SCI-Expanded, Scopus)

84. 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

85. The new toxin of Mediterranean Tetrodotoxin

HAMED I., ÖZOĞUL F., ÖZOĞUL Y., REGENSTEIN J. M.

Ege Journal of Fisheries and Aquatic Sciences , vol.32, no.1, pp.15-24, 2015 (TRDizin)

86. Marine Bioactive Compounds and Their Health Benefits: A Review

HAMED I., ÖZOĞUL F., ÖZOĞUL Y., Regenstein J. M.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , vol.14, no.4, pp.446-465, 2015 (SCI-Expanded, Scopus) Sustainable Development

87. Antimicrobial impacts of essential oils on food borne-pathogens

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

Recent Patents on Food, Nutrition and Agriculture , vol.7, no.1, pp.53-61, 2015 (Scopus)

88. The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth

Toy N., ÖZOĞUL F., ÖZOĞUL Y.

FOOD CHEMISTRY , vol.173, pp.45-53, 2015 (SCI-Expanded, Scopus)

89. The Impact of the Cell-Free Solution of Lactic Acid Bacteria on Cadaverine Production by Listeria monocytogenes and Staphylococcus aureus in Lysine- Decarboxylase Broth

ÖZOĞUL Y., ÖZOĞUL F., TOY N.

International Journal of Biological, Food, Veterinary and Agricultural Engineering , vol.9, pp.263-271, 2015 (Scopus)

90. Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

ÖZOĞUL F., KÜLEY E., ÖZOĞUL Y.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.18, no.9, pp.2026-2041, 2015 (SCI-Expanded, Scopus)

91. Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

ÖZOĞUL İ., Polat A., ÖZOĞUL Y., Boga E. K., ÖZOĞUL F., Ayas D.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.49, no.3, pp.847-853, 2014 (SCI-Expanded, Scopus)

92. The effects of seasonal dynamics on sensory, chemical and microbiological quality parameters of vacuum-packed sardine (Sardinella aurita)

durmuş M., Polat A., Öz M., ÖZOĞUL Y., Ucak I.

JOURNAL OF FOOD AND NUTRITION RESEARCH , vol.53, no.4, pp.344-352, 2014 (SCI-Expanded, Scopus)

93. Simple extraction and rapid HPLC method for tocopherol analysis in seafood

ÖZOĞUL F., ÖZOĞUL Y., KULEY E.

Journal of FisheriesSciences , 2014 (Peer-Reviewed Journal)

94. L-CARNITINE CONTENTS IN SEAFOODS COMMONLY EATEN IN MIDDLE EASTERN COUNTRIES

ÖZOĞUL Y., Boga E. K., ÖZOĞUL F., Ayas D.

JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.6, pp.702-707, 2013 (SCI-Expanded, Scopus)

95. TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING

Polat A., ÖZOĞUL Y., Kuley E., ÖZOĞUL F., ÖZYURT G., ŞİMŞEK A.

JOURNAL OF FOOD BIOCHEMISTRY , vol.37, no.4, pp.381-387, 2013 (SCI-Expanded, Scopus)

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

ÖZOĞUL Y., UÇAR Y.

FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, pp.1550-1560, 2013 (SCI-Expanded, Scopus)

97. Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage

ÖZOĞUL F., YAVUZER E., ÖZOĞUL Y., Kuley E.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.19, no.3, pp.445-454, 2013 (SCI-Expanded, Scopus)

98. Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

ÖZOĞUL Y., Balikci E.

FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.1091-1098, 2013 (SCI-Expanded, Scopus)

99. The effects of season on fat and fatty acids contents of shrimp and prawn species

Ayas D., ÖZOĞUL Y., Yazgan H.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.115, no.3, pp.356-362, 2013 (SCI-Expanded, Scopus) Sustainable Development

100. Significance of Antioxidants for Seafood Safety and Human Health

Kulawik P., ÖZOĞUL F., Glew R., ÖZOĞUL Y.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.3, pp.475-491, 2013 (SCI-Expanded, Scopus) Sustainable Development

101. Seasonal proximate and fatty acid variations of some seaweeds from the northeastern Mediterranean coast

POLAT S., ÖZOĞUL Y., KÜLEY BOĞA E.

OCEANOLOGIA , vol.55, no.2, pp.375-391, 2013 (SCI-Expanded, Scopus)

102. The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth

ÖZOĞUL F., Kuley E., ÖZOĞUL Y., ÖZOĞUL İ.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.18, no.6, pp.795-804, 2012 (SCI-Expanded, Scopus)

103. 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 , vol.47, no.9, pp.1977-1985, 2012 (SCI-Expanded, Scopus)

104. 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 , vol.77, no.8, 2012 (SCI-Expanded, Scopus)

105. 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 , vol.63, no.4, pp.440-445, 2012 (SCI-Expanded, Scopus)

106. Oxidative stability and fatty acid profiles of fried goatfish during cold storage

ÖZYURT G., ŞİMŞEK A., ETYEMEZ M., ÖZOĞUL Y.

Fleischwirtscraft International , vol.27, pp.58-62, 2012 (Peer-Reviewed Journal)

107. The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids

ÖZOĞUL Y., ŞİMŞEK A., Balikci E., Kenar M.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.63, no.3, pp.326-331, 2012 (SCI-Expanded, Scopus)

108. İskenderun körfezi (kuzeydoğu Akdeniz) kıyısalında dağılım gösteren bazı kahverengi ve kırmızı makroalg türlerinin protein, lipit ve yağ asiti içerikleri.

Journal of FisheriesSciences.com , vol.6, no.2, pp.107-113, 2012 (TRDizin) Sustainable Development

109. Seasonal fat and fatty acids variations of seven marine fish species from the Mediterranean Sea

ÖZOĞUL Y., Polat A., UÇAK I., ÖZOĞUL F.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.113, no.12, pp.1491-1498, 2011 (SCI-Expanded, Scopus)

110. The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets

Kuley E., ÖZOĞUL F., ÖZOĞUL Y., Akyol I.

FOOD CHEMISTRY , vol.129, no.3, pp.1211-1216, 2011 (SCI-Expanded, Scopus)

111. Simple Extraction and Rapid HPLC Method for Tocopherol Analysis in Marine and Fresh-water Fish Species

ÖZOĞUL F., ÖZOĞUL Y., Kuley E.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , vol.17, no.6, pp.595-598, 2011 (SCI-Expanded, Scopus)

112. 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

Ayas D., ÖZOĞUL Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.10, pp.2030-2034, 2011 (SCI-Expanded, Scopus)

113. The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

Ucak I., ÖZOĞUL Y., DURMUŞ M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.6, pp.1157-1163, 2011 (SCI-Expanded, Scopus)

114. Changes in Biochemical, Sensory and Microbiological Quality Indices of Common Sole (Solea solea) from the Mediterranean Sea, During Ice Storage

ÖZOĞUL Y., Boga E. K., Tokur B., ÖZOĞUL F.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.11, no.2, pp.243-251, 2011 (SCI-Expanded, Scopus, TRDizin) Sustainable Development

115. The Effects of Season and Sex in the Metal Levels of Mature Common Cuttlefish (Sepia officinalis) in Mersin Bay, Northeastern Mediterranean

Ayas D., ÖZOĞUL Y.

JOURNAL OF FOOD SCIENCE , vol.76, no.4, 2011 (SCI-Expanded, Scopus)

116. The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita)

ÖZOĞUL Y., DURMUŞ M., BALIKÇI E., ÖZOĞUL F., Ayas D., YAZGAN H.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.2, pp.236-242, 2011 (SCI-Expanded, Scopus)

117. The chemical composition of sexually mature blue swimmer crab Portunus pelagicus Linnaeus 1758 in the Mersin bay

AYAS D., ÖZOĞUL Y.

Journal of FisheriesSciences , 2011 (Peer-Reviewed Journal)

118. Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice

ÖZOĞUL F., ÖZDEN Ö., ÖZOĞUL Y., Erkan N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.11, pp.2290-2296, 2010 (SCI-Expanded, Scopus)

119. The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

ÖZOĞUL F., ÖZDEN Ö., ÖZOĞUL Y., Erkan N.

FOOD CHEMISTRY , vol.122, no.3, pp.789-794, 2010 (SCI-Expanded, Scopus)

120. The capability of rosemary extract in preventing oxidation of fish lipid

ÖZOĞUL Y., Ayas D., YAZGAN H., ÖZOĞUL F., Boga E. K., ÖZYURT G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, pp.1717-1723, 2010 (SCI-Expanded, Scopus)

121. Fatty acid profile and proximate composition of Pacific mullet (Mugil so-iuy) caught in the Black Sea

KÖSE S., Koral S., ÖZOĞUL Y., TUFAN B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.8, pp.1594-1602, 2010 (SCI-Expanded, Scopus)

122. PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDY

Karakok S. G., ÖZOĞUL Y., Saler M., ÖZOĞUL F.

JOURNAL OF MUSCLE FOODS , vol.21, no.2, pp.210-223, 2010 (SCI-Expanded, Scopus)

123. Effects of Combining of Smoking and Marinating on the Shelf Life of Anchovy Stored at 4 degrees C

ÖZOĞUL Y., ÖZOĞUL F., Kuley E.

FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.1, pp.69-75, 2010 (SCI-Expanded, Scopus)

124. Usefulness of API test strips for identification of bacterial flora in blue crab (Callinectes sapidus) caught from Akyatan lagoon (Adana-Turkey)

ÖZOĞUL F., KÜLEY BOĞA E., ÖZOĞUL Y.

Journal of FisheriesSciences.com , vol.4, no.1, pp.1-7, 2010 (TRDizin)

125. Methods for Freshness Quality and Deterioration

Ozogul Y.

HANDBOOK OF SEAFOOD AND SEAFOOD PRODUCTS ANALYSIS , pp.189-214, 2010 (SCI-Expanded)

126. FAT AND FATTY ACID COMPOSITION OF STRAWBERRY CULTIVARS

Kafkas E., Gunaydin S., ERCİŞLİ S., ÖZOĞUL Y., Unlu M. A.

CHEMISTRY OF NATURAL COMPOUNDS , vol.45, no.6, pp.861-863, 2009 (SCI-Expanded, Scopus)

127. The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

ÖZOĞUL F., Kamari N., Kuley E., ÖZOĞUL Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.44, no.10, pp.1966-1972, 2009 (SCI-Expanded, Scopus)

128. Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage

ÖZOĞUL Y., Kuley E., ÖZOĞUL F.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.15, no.5, pp.513-521, 2009 (SCI-Expanded, Scopus)

129. Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

ÖZOĞUL Y., ÖZYURT G., Boga E. K.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.89, no.9, pp.1481-1489, 2009 (SCI-Expanded, Scopus)

130. Usefulness of API test strips for identification of bacterial flora in blue crab (Callinectes sapidus) caught from Akyatan lagoon (Adana-Turkey).

Journal of FisheriesSciences.com , vol.4, no.1, pp.1-7, 2009 (TRDizin)

131. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

ÖZOĞUL Y., ÖZOĞUL F., Cicek E., Polat A., Kuley E.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.60, no.6, pp.464-475, 2009 (SCI-Expanded, Scopus)

132. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes

Tangolar S. G., ÖZOĞUL Y., TANGOLAR S., TORUN A.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.60, no.1, pp.32-39, 2009 (SCI-Expanded, Scopus) Sustainable Development

133. FATTY ACID, MINERAL AND PROXIMATE COMPOSITION OF SOME SEAWEEDS FROM THE NORTHEASTERN MEDITERRANEAN COAST

ITALIAN JOURNAL OF FOOD SCIENCE , vol.21, no.3, pp.317-324, 2009 (SCI-Expanded, Scopus)

134. Seasonal effects in the nutritional quality of the body structural tissue of cephalopods

ÖZOĞUL Y., DUYSAK O., ÖZOĞUL F., ÖZKÜTÜK A. S., Tuereli C.

FOOD CHEMISTRY , vol.108, no.3, pp.847-852, 2008 (SCI-Expanded, Scopus)

135. Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 degrees C)

ÖZOĞUL F., ÖZOĞUL Y., Kuley E.

FOOD CHEMISTRY , vol.108, no.3, pp.933-941, 2008 (SCI-Expanded, Scopus)

136. Phytochemical and fatty acid profile of selected red raspberry cultivars: A comparative study

KAFKAS E., Ozgen M., ÖZOĞUL Y., TÜREMİŞ N. F.

JOURNAL OF FOOD QUALITY , vol.31, no.1, pp.67-78, 2008 (SCI-Expanded, Scopus)

137. Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage

ÖZOĞUL Y., ÖZOĞUL F., Olgunoglu I. A., Kuley E.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.59, no.6, pp.465-476, 2008 (SCI-Expanded, Scopus) Sustainable Development

138. 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

Kuley E., ÖZOĞUL F., ÖZOĞUL Y., Olgunoglu A. I.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.59, pp.573-580, 2008 (SCI-Expanded, Scopus)

139. Comparison of fatty acid, mineral and proximate composition of body and legs of edible frog (Rana esculenta)

ÖZOĞUL F., ÖZOĞUL Y., Olgunoglu A. I., Boga E. K.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION , vol.59, pp.558-565, 2008 (SCI-Expanded, Scopus)

140. Variation of fat and fatty acid composition of some pistachio genotypes

ACAR I., Kafkas E., ÖZOĞUL Y., DOGAN Y., KAFKAS S.

ITALIAN JOURNAL OF FOOD SCIENCE , vol.20, no.2, pp.273-279, 2008 (SCI-Expanded, Scopus) Sustainable Development

141. 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 (SCI-Expanded, Scopus)

142. 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

Ozogul F., Kuley E., Ozogul Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.8, pp.903-909, 2007 (SCI-Expanded, Scopus)

143. İncedudaklı Kefal (Liza ramada)?in Yağ Asidi Kompozisyonu ve Buzdolabında Muhafazası (4ºC) Sırasında Lipit Oksidasyonu

ÖZYURT G., KARAKAYA TOKUR B., ÖZOĞUL Y., KORKMAZ K., POLAT A.

journal of fisheries science , vol.4, pp.160-167, 2007 (Peer-Reviewed Journal)

144. The ability of biogenic amines and ammonia production by single bacterial cultures

Ozogul F., Ozogul Y.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225, pp.385-394, 2007 (SCI-Expanded, Scopus)

145. İncedudaklı Kefal (Liza ramada)?in Yağ Asidi Kompozisyonu ve Buzdolabında Muhafazası (4ºC) Sırasında Lipit Oksidasyonu

ÖZYURT G., Tokur B., ÖZOĞUL Y., Korkmaz K., POLAT A.

e-Journal of FisheriesSciences.com (elektronik) , vol.1, no.4, pp.160-167, 2007 (TRDizin)

146. Nucleotide degradation in sardine (Sardina pilchardus) stored in different storage condition at 4°C

Özoğul Y., Özoğul F., Alagöz Ergüden S.

Journal of FisheriesSciences.com , vol.1, no.1, pp.13-19, 2007 (TRDizin)

147. İncedudaklı Kefal Liza ramada in Yağ Asidi Kompozisyonu ve Buzdolabında Muhafazası 4 0C Sırasında Lipit Oksidasyonu

ÖZYURT G., KARAKAYA B., ÖZOĞUL Y., KORKMAZ K., POLAT A.

Journal of Fisheries Sciences , vol.1, pp.69-74, 2007 (Peer-Reviewed Journal)

148. 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 (SCI-Expanded, Scopus)

149. Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas

Ozogul Y., Ozogul F.

FOOD CHEMISTRY , vol.100, no.4, pp.1634-1638, 2007 (SCI-Expanded, Scopus)

150. İncedudakli kefal Liza ramada in yağ aside kompozisyonu ve buzdolabinda muhafazasi 4 C sirasinda lipit oksidasyonu

ÖZYURT G., TOKUR B., ÖZOĞUL Y., KORKMAZ K., POLAT A.

Journal of FisheriesSciences , 2007 (Peer-Reviewed Journal)

151. Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks

Ozogul Y., Ozogul F., Ozkutuk S., Kuley E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.224, no.1, pp.33-37, 2006 (SCI-Expanded, Scopus)

152. Modifiye atmosfer paketlemenin balık ve balık ürünlerine etkisi

ÖZOĞUL Y., ÖZOĞUL F., KÜLEY BOĞA E.

Ege Journal of Fisheries and Aquatic Sciences (EgeJFAS) , vol.23, no.1, pp.193-200, 2006 (Peer-Reviewed Journal)

153. Modifiye atmosfer paketlemenin balık ve balık ürünlerine etkisi.

Ege Üniversitesi Su Ürünleri Dergisi , vol.23, pp.193-200, 2006 (Peer-Reviewed Journal)

154. 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

Ozogul Y., Ahmad J. I., Hole M., Ozogul F., Deguara S.

FOOD CHEMISTRY , vol.96, no.4, pp.549-561, 2006 (SCI-Expanded, Scopus)

155. Quality assessment of wild European eel (Anguilla anguilla) stored in ice

Ozogul Y., Ozogul F., GÖKBULUT C.

FOOD CHEMISTRY , vol.95, no.3, pp.458-465, 2006 (SCI-Expanded, Scopus)

156. 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

Ozogul F., GOKBULUT C., Ozogul Y., Ozyurt G.

FOOD CHEMISTRY , vol.98, no.1, pp.76-84, 2006 (SCI-Expanded, Scopus)

157. Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging

Ozogul F., Ozogul Y.

FOOD CHEMISTRY , vol.99, no.3, pp.574-578, 2006 (SCI-Expanded, Scopus)

158. Effect of modified atmosphere packaging on fish and fish products

ÖZOĞUL Y., ÖZOĞUL F., Kuley E.

SU URUNLERI DERGISI , vol.23, pp.193-200, 2006 (ESCI, TRDizin)

159. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods

Ozogul Y., Ozyurt G., Ozogul F., Kuley E., Polat A.

FOOD CHEMISTRY , vol.92, no.4, pp.745-751, 2005 (SCI-Expanded, Scopus)

160. Formation of biogenic amines by gram-negative rods isolated from fresh, spoiled, VP-packed and MAP-packed herring (Clupea harengus)

Ozogul F., Ozogul Y.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, no.5, pp.575-581, 2005 (SCI-Expanded, Scopus)

161. Effects of aluminium foil and cling film on biogenic amines and nucleotide degradation products in gutted sea bream stored at 2 +/- 1 degrees C

Kuley E., Ozogul F., Ozogul Y.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, no.5, pp.582-591, 2005 (SCI-Expanded, Scopus)

162. Fatty acid profile and mineral content of the wild snail (Helix pomatia) from the region of the south of the Turkey

Ozogul Y., Ozogul F., OLGUNOĞLU A. İ.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.221, pp.547-549, 2005 (SCI-Expanded, Scopus)

163. Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

Ozogul F., GÖKBULUT C., Ozyurt G., Ozogul Y., DURAL M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, pp.292-298, 2005 (SCI-Expanded, Scopus)

164. Balık ve balık ürünlerinde oluşan biyojenik aminler

ÖZOĞUL F., KÜLEY BOĞA E., ÖZOĞUL Y.

Ege Üniversitesi Su Ürünleri Dergisi , vol.21, pp.375-381, 2004 (Peer-Reviewed Journal)

165. The effects of slaughtering methods on the freshness quality of rainbow trout

Ozogul Y., Ozogul F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, pp.211-216, 2004 (SCI-Expanded, Scopus)

166. Balık ve balık ürünlerinde oluşan biyojenik aminler

Ege Journal of Fisheries and Aquatic Sciences (EgeJFAS) , vol.3, no.4, pp.375-381, 2004 (Peer-Reviewed Journal)

167. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

Ozogul F., Polat A., Ozogul Y.

FOOD CHEMISTRY , vol.85, no.1, pp.49-57, 2004 (SCI-Expanded, Scopus)

168. Degradation Products of Adenine Nucleotide in Rainbow Trout (Oncorhynchus mykiss) Stored in Ice and in Modified Atmosphere Packaging

TURKISH JOURNAL OF BIOLOGY , vol.26, pp.127-130, 2002 (TRDizin)

169. Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack

Ozogul F., TAYLOR K., Quantick P., Ozogul Y.

JOURNAL OF FOOD SCIENCE , vol.67, no.7, pp.2497-2501, 2002 (SCI-Expanded, Scopus)

170. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method

Ozogul F., TAYLOR K., Quantick P., Ozogul Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.37, no.5, pp.515-522, 2002 (SCI-Expanded, Scopus)

171. A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere

Ozogul F., TAYLOR K., QUANTICK P., Ozogul Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.35, no.6, pp.549-554, 2000 (SCI-Expanded, Scopus)

172. Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack

Ozogul F., Taylor K., Quantick P., Ozogul Y.

FOOD CHEMISTRY , vol.71, no.2, pp.267-273, 2000 (SCI-Expanded, Scopus)

173. Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss)

TURKISH JOURNAL OF BIOLOGY , vol.24, no.1, pp.113-120, 2000 (TRDizin)

Papers Presented at Peer-Reviewed Scientific Conferences 181

1. Modelling and predicting quality in fish using image processing and artificial intelligence

Özoğul Y.

5th International Conference on Research of Agricultural and Food Technologies (I-CRAFT’2025, GANJA/AZERBAYCAN) , Baku, Azerbaijan, 20 - 24 October 2025, pp.38, (Summary Text)

2. Cholesterol, Proximate And Fatty Acid Contents Of Anatolian Buffalo Milk at Various Lactation Stages

Yazgan H., Eşki F., Güven Gökmen T., Özoğul Y.

58th Annual Conference of Physiology and Pathology of Reproduction and 50th Joint Conference of Veterinary and Human Reproductive Medicine, Leipzig, Germany, 26 - 28 February 2025, pp.1, (Summary Text)

3. The Importance and Applications of Marine Biomaterials

SAKARYA Y., ÖZOĞUL Y., ÖZYURT G.

52nd Western European Fish Technologists Association (WEFTA) Conference, İzmir, Turkey, 14 - 18 October 2024, vol.1, pp.42-46, (Full Text)

4. Seafood-Borne Zoonotic Parasites and Risks to Public Health

YAZGAN H., KÜLEY E., ÖZOĞUL Y., ÖZOĞUL F.

WEFTA2024, İzmir, Turkey, 14 - 18 October 2024, (Full Text)

5. Antibacterial Properties of Orange Essential Oil-Based Nanoemulsions Against Fish Spoilage Bacteria and Food-Borne Pathogens

YAZGAN H., KÜLEY E., ÖZOĞUL Y.

WEFTA2024, İzmir, Turkey, 14 - 18 October 2024, (Full Text)

6. Siyah alacalarda sabah ve akşaam sütleir yağ asit içerikleri.

Anitaş ö., GÖNCÜ S., KOLUMAN N., ÖZOĞUL Y., HEPSAĞ F.

6. INTERNATIONAL CAPPADOCIA SCIENTIFIC RESEARCH CONGRESS August 10-12, 2024, Göreme / TÜRKİYE, göreme, Turkey, 10 - 12 August 2024, vol.1, pp.1, (Full Text)

7. Üniversite öğrencilerinde süt tüketim alışkanlığı ve obezite.

Anitaş ö., GÖNCÜ S., KOLUMAN N., DEMİR DİNÇ S., ÖZOĞUL Y., HEPSAĞ F.

6. Uluslararası Kapadokya Bilimsel Araştırmalar Kongresi 10-12 Ağustos, 2024, Göreme, Turkey, 10 August 2024, vol.1, pp.1, (Full Text)

8. COMPARISON OF FATTY ACID CONTENT IN MORNING AND EVENING MILK OF HOLSTEIN COWS

Anitaş Ö., GÖNCÜ S., KOLUMAN N., ÖZOĞUL Y., HEPSAĞ F.

6. INTERNATIONAL CAPPADOCIA SCIENTIFIC RESEARCH CONGRESS, Nevşehir-Turkiye, Nevşehir/Göreme, Turkey, 10 August 2024, pp.18-28, (Full Text)

9. MILK CONSUMPTION HABITS AND OBESITY IN UNIVERSITY STUDENTS

Anitaş Ö., GÖNCÜ S., KOLUMAN N., Demirci Dinç S., ÖZOĞUL Y., HEPSAĞ F.

6. INTERNATIONAL CAPPADOCIA SCIENTIFIC RESEARCH CONGRESS, Nevşehir-Turkiye, Nevşehir/Göreme, Turkey, 10 August 2024, pp.176-186, (Full Text)

10. 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, Turkey, 7 - 08 September 2021, (Summary Text)

11. Laktik asit bakterilerinden antimikrobiyal madde elde edilmesi

TOY N., ÖZOĞUL F., ÖZOĞUL Y.

çUKUROVA üNİVERSİTESİ PROJE PAYLAŞIM ETKİNLİĞİ, Adana, Turkey, pp.1, (Full Text)

12. A rapid HPLC method for analysis of biogenic amines in Atlantic herring stored under MAP.

ÖZOĞUL F., TAYLOR K., QUANTICK P., ÖZOĞUL Y.

Young Scientist Meeting in Held Manchester Metropolitan University, United Kingdom, pp.1, (Full Text)

13. The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 C.

ÖZOĞUL Y., Boga E. K., ÖZYURT G., ÖZOĞUL F.

38th Annual WEFTA Meeting, Italy, (Full Text)

14. The quality assesment of marinated freshwater fish species (Tench, Tinca tinca) during storage at 120 days at 4°C

ÖZOĞUL F., ÖZOĞUL Y., KÜLEY E., BALIKÇI E.

International Congress for Seafood Technology, İzmir, Turkey, pp.1, (Summary Text)

15. Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack

ÖZOĞUL F., TAYLOR K., QUANTICK P., ÖZOĞUL Y.

Institute of Food Technologist Annual Meeting and Food Expo, United States Of America, pp.1, (Full Text)

16. Isolation and Idendification of Bacterial Flora of Freshly Caught Blue Crab (Callinectes sapidus)

ÖZOĞUL F., KÜLEY BOĞA E., ÖZOĞUL Y., KENAR M.

International Congress for Seafood Technology, İzmir, Turkey, pp.1, (Full Text)

17. Simple extraction and rapid HPLC method for tocopherol analysis in seafood

ÖZOĞUL F., POLAT A., ÖZOĞUL Y., KÜLEY BOĞA E.

WEFTA 38th Annual Meeting, Italy, pp.1, (Full Text)

18. The effects of season and gender on the proximate and fatty acid profile of red mullet (Mullus barbatus) and horse mackerel (Trachurus trachurus)

ÖZOĞUL F., DURMUŞ M., ÖZOĞUL Y., BALIKÇI E., GÖKDOĞAN S., YAZGAN H., et al.

40th CIESM Congress, France, pp.1, (Full Text)

19. The Sensory, Chemical and Microbiological Assessment of Smoked and Marinated Anchovy During the Storage of 7 Months at 4 oC

ÖZOĞUL F., ÖZOĞUL Y., ÖZYURT G., KÜLEY BOĞA E.

WEFTA 38th Annual Meeting, Italy, pp.1, (Full Text)

20. INHIBITION IMPACTS OF CARVACROL ON BIOGENIC AMINES FORMATION BY GRAM NEGATIVE FOOD-BORNE PATHOGENS IN LYSINE DECARBOXYLASE BROTH

Euro Asia 5th. International Congress on Applied Sciences, 15 - 17 November 2019, (Full Text)

21. REDUCTION OF BIOGENIC AMINES FORMATION BY GRAM POSITIVE PATHOGENS USING CARVACROL

Euro Asia 5th. International Congress on Applied Sciences, 15 - 17 November 2019, (Full Text)

22. Functional Food of Seafood Origin and Their Health Benefits

The 11. International Animal Science Conference, 20 - 22 October 2019, (Full Text)

23. The Effects of Bio-Protective Cultures on Formation of Biogenic Amines by Foodborne Pathogens in Seafood