Ozogul Y - Search Results

1

Recent developments in industrial applications of nanoemulsions.

Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Ozogul Y, et al. Among authors: ozogul f. Adv Colloid Interface Sci. 2022 Jun;304:102685. doi: 10.1016/j.cis.2022.102685. Epub 2022 Apr 28. Adv Colloid Interface Sci. 2022. PMID: 35504214 Review.

2

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

Ozogul Y, Ozogul F, Ciçek E, Polat A, Kuley E. Ozogul Y, et al. Among authors: ozogul f. Int J Food Sci Nutr. 2009 Sep;60(6):464-75. doi: 10.1080/09637480701838175. Int J Food Sci Nutr. 2009. PMID: 18972241

3

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

Ozogul Y, Ozogul F, Olgunoglu IA, Kuley E. Ozogul Y, et al. Among authors: ozogul f. Int J Food Sci Nutr. 2008 Sep;59(6):465-76. doi: 10.1080/09637480701425650. Int J Food Sci Nutr. 2008. PMID: 19086240

4

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

Ozogul F, Ozogul Y, Olgunoglu AI, Boga EK. Ozogul F, et al. Among authors: ozogul y. Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):558-65. doi: 10.1080/09637480701403277. Int J Food Sci Nutr. 2008. PMID: 19382332

5

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, Ozoğul F, Ozogul Y, Olgunoglu AI. Kuley E, et al. Among authors: ozogul y, ozogul f. Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):573-80. doi: 10.1080/09637480701451201. Int J Food Sci Nutr. 2008. PMID: 19382333

6

The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen.

Gokdogan S, Ozogul Y, Kuley E, Ozogul F, Kacar C, Ucar Y. Gokdogan S, et al. Among authors: ozogul y, ozogul f. J Food Sci. 2012 Aug;77(8):M452-7. doi: 10.1111/j.1750-3841.2012.02822.x. J Food Sci. 2012. PMID: 22860594

7

Significance of antioxidants for seafood safety and human health.

Kulawik P, Ozogul F, Glew R, Ozogul Y. Kulawik P, et al. Among authors: ozogul y, ozogul f. J Agric Food Chem. 2013 Jan 23;61(3):475-91. doi: 10.1021/jf304266s. Epub 2013 Jan 10. J Agric Food Chem. 2013. PMID: 23256644 Review.

8

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

Kuley E, Ozogul F, Ozogul Y, Akyol I. Kuley E, et al. Among authors: ozogul y, ozogul f. Food Chem. 2011 Dec 1;129(3):1211-6. doi: 10.1016/j.foodchem.2011.05.113. Epub 2011 May 27. Food Chem. 2011. PMID: 25212358

9

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

Toy N, Özogul F, Özogul Y. Toy N, et al. Among authors: ozogul y, ozogul f. Food Chem. 2015 Apr 15;173:45-53. doi: 10.1016/j.foodchem.2014.10.001. Epub 2014 Oct 19. Food Chem. 2015. PMID: 25465993

10

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

Ozogul Y, Duysak O, Ozogul F, Özkütük AS, Türeli C. Ozogul Y, et al. Among authors: ozogul f. Food Chem. 2008 Jun 1;108(3):847-52. doi: 10.1016/j.foodchem.2007.11.048. Epub 2007 Nov 28. Food Chem. 2008. PMID: 26065744

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