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Characterization and emulsifying properties of aquatic lecithins isolated from processing discard of rainbow trout fish and its eggs.
Food Chem. 2021 Mar 1;339:128103. doi: 10.1016/j.foodchem.2020.128103. Epub 2020 Sep 17.
Food Chem. 2021.
PMID: 33152885
Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.
Topuz OK, Yerlikaya P, Ucak I, Gumus B, Büyükbenli HA.
Topuz OK, et al.
Food Chem. 2014 Jul 1;154:63-70. doi: 10.1016/j.foodchem.2013.12.103. Epub 2014 Jan 8.
Food Chem. 2014.
PMID: 24518316
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Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens.
Topuz OK, Özvural EB, Zhao Q, Huang Q, Chikindas M, Gölükçü M.
Topuz OK, et al.
Food Chem. 2016 Jul 15;203:117-123. doi: 10.1016/j.foodchem.2016.02.051. Epub 2016 Feb 9.
Food Chem. 2016.
PMID: 26948596
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