المؤلفون: Bahat G., Akmansu M., Gungor L., Halil M., Bicakli D.H., Koc N., Ozogul Y.

Relation: European Journal of Clinical Nutrition; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11499/47509; WOS:000880502400002

الاتاحة: https://hdl.handle.net/11499/47509
https://doi.org/10.1038/s41430-022-01229-9

المؤلفون: Floris, A., Chadli, S., Lamouna, A., Hegazy, M.T., Yagiz Ozogul, Y., Ozguler, Y., Serpa Pinto, L., Alikhani, M., Oliveira, L., Sota, J., Lopalco, G., Poddighe, D., Kougkas, N., Khabbazi Oskouei, A., Laconi, R., Wagner Silva de Souza, A., Lo Monaco, A., Espinosa, G., Butendieck, R., Govoni, M., Issayeva, B., Iannone, F., Fabiani, C.M., Cantarini, L., Vasconcelos, C., Shahram, F., Correia, J., Tazi Mezalek, Z., Ragab, G., Arnaud, L., Cauli, A., Hatemi, G., Piga, M.

المصدر: Annals of the Rheumatic Diseases ; volume 82, page 918-919 ; ISSN 0003-4967

الاتاحة: https://doi.org/10.1136/annrheumdis-2023-eular.3756
https://api.elsevier.com/content/article/PII:S000349672464687X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S000349672464687X?httpAccept=text/plain
https://syndication.highwire.org/content/doi/10.1136/annrheumdis-2023-eular.3756

المؤلفون: Ozogul, Y. Yagiz, Ozguler, Y., Ucar, D., Uygunoglu, U., Kutlubay, Z., Hamuryudan, V., Hatemi, G.

Relation: Annals of The Rheumatic Diseases; Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı; https://doi.org/10.1136/annrheumdis-2022-eular.4011; https://hdl.handle.net/20.500.12831/8238; 81; 1444; 1445; WOS:000850279006031

الاتاحة: https://doi.org/10.1136/annrheumdis-2022-eular.4011
https://hdl.handle.net/20.500.12831/8238

المؤلفون: Ozogul, Y. Yagiz, Esatoglu, S. N., Ozogul, M., Kizilkilic, O., Ozguler, Y., Hamuryudan, V., Hatemi, G.

Relation: Annals of The Rheumatic Diseases; Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı; https://doi.org/10.1136/annrheumdis-2022-eular.4199; https://hdl.handle.net/20.500.12831/8239; 81; 1020; 1021; WOS:000850279004083

الاتاحة: https://doi.org/10.1136/annrheumdis-2022-eular.4199
https://hdl.handle.net/20.500.12831/8239

المؤلفون: Yagiz Ozogul, Y., Esatoglu, S. N., Ozogul, M., Kizilkilic, O., Ozguler, Y., Uygunoglu, U., Hamuryudan, V., Hatemi, G.

المصدر: Scientific Abstracts ; page 1962.2-1963

الاتاحة: https://doi.org/10.1136/annrheumdis-2024-eular.3505
https://syndication.highwire.org/content/doi/10.1136/annrheumdis-2024-eular.3505

المؤلفون: Ucar, Y., Ozogul, Y., Ozogul, F., Durmus, M., Kösker, A.R., Küley Boga, E.

المصدر: Grasas y Aceites; Vol. 72 No. 2 (2021); e401 ; Grasas y Aceites; Vol. 72 Núm. 2 (2021); e401 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2021.v72.i2

مصطلحات موضوعية: Antimicrobial activity, Dicentrarchus labrax, Nisin, Quality changes, Shelf life, Actividad antimicrobiana, Cambios de calidad, Nisina, Vida útil

وصف الملف: text/html; application/pdf; text/xml

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Fische und Fischerzeugnisse 224-225.; AOAC. 1984. Official Methods of Analysis of the Association of the Official Analysis Chemists. Washington DC: Association of Official Analytical Chemists.; AOAC 2002. Official Method 920.153. Ash content. In: Official methods of analysis, 17th Ed, Association of Official Analytical Chemists, Gaithersburg, Maryland, USA.; AOAC 2002. Official Method 950.46. Moisture content in meat. In: Official methods of analysis, 17th Ed, Association of Official Analytical Chemists, Gaithersburg, Maryland, USA.; AOCS 1994. Method Ja 8-87, Peroxide value. In: D. E. Firestone (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed., Champaign, Illinois, USA: AOCS Press.; AOCS 1997. Official Method Ca 5a-40. Free fatty acids. In: D.E. Firestone (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society. [5th ed.,] Champaign, Illinois, USA: AOCS Press.; Ballestrazzi R, Lanari D. 1996. Growth, body composition and nutrient retention efficiency of growing sea bass (Dicentrarchus labrax) fed fish oil or fatty acid Ca salts. Aquac. 139, 101-108. https://doi.org/10.1016/0044-8486(95)01146-3; Behnama S, Anvari M, Rezaei M, Soltanian S, Safari R. 2015. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 oC. J. Food Sci. Technol. 52, 2184-2192. https://doi.org/10.1007/s13197-013-1241-2 PMid:25829599 PMCid:PMC4375236; Bligh EC, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 913-917. https://doi.org/10.1139/y59-099 PMid:13671378; Bonilla AC, Sveinsdottir K, Martinsdottir E. 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control 18, 352-358. https://doi.org/10.1016/j.foodcont.2005.10.019; Castro P, Padron JCP, Cansino MJC, Velázquez ES, De Larriva RM. 2006. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control 17 (4), 245-248. https://doi.org/10.1016/j.foodcont.2004.10.015; Ceylan Z. 2014. Nisin ve ışınlama uygulamalarının birlikte kullanılmasının soğukta depolanan balığın raf ömrüne etkisi. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı, Yükseklisans Tezi. 104.; Ceylan Z, Meral R, Cavidoglu I, Yagmur Karakas C, Tahsin Yilmaz M. 2018. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria-loaded polymer-based characterized nanofibers. J. Food Safety 38 (6), e12547. https://doi.org/10.1111/jfs.12547; Connell JJ 1995. Control of fish quality, 4th Edition. Fishing News Books Limited, London.; Durmus M, Ozogul Y, Boga EK, Uçar Y, Kosker AR, Balikci E, Gökdogan S. 2019. 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 °C. J. Food Process. Pres. 43 (12), e14282. https://doi.org/10.1111/jfpp.14282; EFSA 2006. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the commission related to the use of nisin (E 234) as a food additive. EFSA J. 314, 1-16. https://doi.org/10.2903/j.efsa.2006.314; Ghomi MR, Nikoo M, Heshmatipour Z, Jannati AA, Ovissipour M, Benjakul S, Hashemi M, Faghani Langroudi H, Hasandoost M, Jadiddokhan D. 2011. Effect of sodium acetate and nisin on microbiologicaland chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. J. Food Safety 31, 169-175. https://doi.org/10.1111/j.1745-4565.2010.00281.x; Gracey J, Collims DS, Huey R. 1999. Harcourt brace and company. Meat Hyg. 10, 407.; Han D, Han I, Dawson P 2016. Combining modified atmosphere packaging and nisin to preserve Atlantic salmon. J. Food Res. 6 (1), 22. https://doi.org/10.5539/jfr.v6n1p22; Howgate, PF. 1982. Quality assessment and quality control. Fish Handling and Processing 177-186.; Juneja VK, Dwivedi HP, Yan X. 2012. Novel natural food antimicrobials. Annu. Rev. Food Sci. T. 3 (1), 381e403. https://doi.org/10.1146/annurev-food-022811-101241 PMid:22385168; Kuley E, Ozogul F, Durmus M, Gokdogan S, Kacar C, Ozogul Y, Ucar Y. 2012. The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets. Int. J. Food Sci. Tech. 47 (9), 1977-1985. https://doi.org/10.1111/j.1365-2621.2012.03060.x; Kyrana VR, Lougovois VP. 2002. Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. Int. J. Food Sci. Tech. 37 (3), 319-328. https://doi.org/10.1046/j.1365-2621.2002.00572.x; Lu F, Ding Y, Ye X, Liu D. 2010. Cinnamon and nisin in alginate-calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Sci. Technol. 43 (9), 1331-1335. https://doi.org/10.1016/j.lwt.2010.05.003; Mead PS, Slutsker L, Dietz V, Mc Caig LF, Bresee JF, Shapiro C, Griffin PM, Tauxe RV. 1999. Food-related illness and death in the United States. Emerg. Infect. Dis. 5 (5), 607-625. https://doi.org/10.3201/eid0505.990502 PMid:10511517 PMCid:PMC2627714; Mendes R, Goncalves A. 2008. Effect of soluble CO2 stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets. Int. J. Food Sci. Tech. 43, 1678-1687. https://doi.org/10.1111/j.1365-2621.2008.01737.x; Meral R, Alav A, Karakas C, Dertli E, Yilmaz MT, Ceylan Z. 2019. Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet. LWT- Food Sci. Technol. 113, 108292. https://doi.org/10.1016/j.lwt.2019.108292; Nykanen A, Weckman K, Lapveteläinen A. 2000. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int. J. Food Microbiol. 61 (1), 63-72. https://doi.org/10.1016/S0168-1605(00)00368-8; Ozogul Y, Durmus M, Ucar Y, Özogul F, Regenstein JM. 2016. 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. Innov. Food Sci. Emerg. 33, 422-430. https://doi.org/10.1016/j.ifset.2015.12.018; Paleologos EK, Savvaidis IN, Kontominas MG. 2004. Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean sea bass (Dicentrarchus labrax). Food Microbiol. 21 (5), 549-557. https://doi.org/10.1016/j.fm.2003.11.009; Sallam KI. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Food Control 18, 566-575. https://doi.org/10.1016/j.foodcont.2006.02.002 PMid:17471315 PMCid:PMC1805695; Simeonidou S, Govaris A, Vareltzis K. 1998. Quality assessment of seven Mediterranean fish during storage on ice. Food Res. Int. 30, 479-484. https://doi.org/10.1016/S0963-9969(98)00008-8; Tarladgis B, Watts BM, Yonathan M. 1960. A distillation method for determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc. 37, 44-48. https://doi.org/10.1007/BF02630824; Ucar Y, Özogul Y, Özogul F, Durmuş M, Köşker AR. 2020. Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C). Aquacult. Int. 1-13. https://doi.org/10.1007/s10499-020-00512-5; Yazgan H, Ozogul Y, Durmuş M, Balikçi E, Gökdoğan S, Uçar Y, Aksun ET. 2017. 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 °C). J. Aquat. Food Prod. T. 26, 979-992. https://doi.org/10.1080/10498850.2017.1366610; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1872

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1872
https://doi.org/10.3989/gya.1261192

المؤلفون: Kosker A.R., Ozogul F., Durmus M., Ucar Y., Ozogul Y., Boga E., Ayas D.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Chemical composition, Lagocephalus sceleratus, Northeastern Mediterranean, Pufferfish

Relation: Turkish Journal of Fisheries and Aquatic Sciences; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.4194/1303-2712-v18_11_03; https://hdl.handle.net/20.500.12605/19820; 18; 11; 1269; 1278

الاتاحة: https://hdl.handle.net/20.500.12605/19820
https://doi.org/10.4194/1303-2712-v18_11_03

المؤلفون: Ayaz F.A., Ozcan M., Kurt A., Karayigit B., Ozogul Y., Glew R., Ozogul F.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Antioxidant capacity, Centaurea, Cypsela, Fatty acid, NE Anatolia, Phenolic compound

Relation: South African Journal of Botany; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1016/j.sajb.2017.06.033; https://hdl.handle.net/20.500.12605/15158; 112; 474; 482

الاتاحة: https://hdl.handle.net/20.500.12605/15158
https://doi.org/10.1016/j.sajb.2017.06.033

المؤلفون: Polat S., Ozogul Y.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: DHA, EPA, GC, Seasonal fatty acids, Seaweeds

Relation: Oceanologia; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.5697/oc.55-2.375; https://hdl.handle.net/20.500.12605/19838; 55; 375; 391

الاتاحة: https://hdl.handle.net/20.500.12605/19838
https://doi.org/10.5697/oc.55-2.375

المؤلفون: Ozogul F., Yavuzer E., Ozogul Y., Kuley E.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Biogenic amines, Cultured fish, Freshness quality, Shelf-life, Wild fish

Relation: Food Science and Technology Research; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.3136/fstr.19.445; https://hdl.handle.net/20.500.12605/12230; 19; 445; 454

الاتاحة: https://hdl.handle.net/20.500.12605/12230
https://doi.org/10.3136/fstr.19.445

المؤلفون: Özyurt G., Özkütük A.S., Uçar Y., Durmuş M., Ozogul Y.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Docosahexaenoic acid, eicosapentaenoic acid, fish oil, fish silage, lactic acid bacteria, polyunsaturated fatty acid, envir, manag

Relation: https://hdl.handle.net/20.500.12605/14873

الاتاحة: https://hdl.handle.net/20.500.12605/14873

المؤلفون: Kurt A., Ozcan M., Colak N., Ozogul Y., Glew R., Ozogul F., Ayaz F.A.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Arctium, Cardueae, Carthamus, Chemotaxonomy, Cirsium, Cypsela, Echinops

Relation: Botanica Serbica; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.2298/BOTSERB1901031K; https://hdl.handle.net/20.500.12605/15172; 43; 31; 45

الاتاحة: https://hdl.handle.net/20.500.12605/15172
https://doi.org/10.2298/BOTSERB1901031K

المؤلفون: Durmus M., Ozogul Y., Küley Boga E., Uçar Y., Kosker A.R., Balikci E., Gökdogan S.

المساهمون: Çukurova Üniversitesi

Relation: Journal of Food Processing and Preservation; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1111/jfpp.14282; https://hdl.handle.net/20.500.12605/21212

الاتاحة: https://hdl.handle.net/20.500.12605/21212
https://doi.org/10.1111/jfpp.14282

المؤلفون: Durmuş M., Ozogul Y., Köşker A.R., Ucar Y., Boğa E.K., Ceylan Z., Ozogul F.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Nanoemulsions, Olive oil, Rainbow trout, Shelf life

Relation: Journal of Food Science and Technology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1007/s13197-019-04122-9; https://hdl.handle.net/20.500.12605/21463

الاتاحة: https://hdl.handle.net/20.500.12605/21463
https://doi.org/10.1007/s13197-019-04122-9

المؤلفون: Yazgan H., Ozogul Y., Kuley E.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: GC/MS, MBC, MIC, Nanoemulsion, Pathogen

Relation: International Journal of Food Microbiology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1016/j.ijfoodmicro.2019.108266; https://hdl.handle.net/20.500.12605/11104; 306

الاتاحة: https://hdl.handle.net/20.500.12605/11104
https://doi.org/10.1016/j.ijfoodmicro.2019.108266

المؤلفون: Özyurt G., Ozogul Y., Kuley Boga E., Özkütük A.S., Durmuş M., Uçar Y., Ozogul F.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: biogenic amines, discard, Fermentation, fish silage, lactic acid bacteria

Relation: Journal of Aquatic Food Product Technology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1080/10498850.2019.1578314; https://hdl.handle.net/20.500.12605/21222; 28; 314; 328

الاتاحة: https://hdl.handle.net/20.500.12605/21222
https://doi.org/10.1080/10498850.2019.1578314

المؤلفون: Durmuş M., Kosker A.R., Ozogul Y., Aydin M., UÇar Y., Ayas D., Ozogul F.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Black Sea, macro elements, red mullet, toxic metals, trace elements, envir, geo

Relation: https://hdl.handle.net/20.500.12605/21321

الاتاحة: https://hdl.handle.net/20.500.12605/21321

المؤلفون: Durmus M., Ayas D., Aydin M., Kosker A.R., Ucar Y., Ozogul Y.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: Black Sea, macroelements, Proximate composition, toxic metals, trace elements, envir, geo

Relation: https://hdl.handle.net/20.500.12605/21323

الاتاحة: https://hdl.handle.net/20.500.12605/21323

المؤلفون: Ozogul Y., Ucar Y., Takadaş F., Durmus M., Köşker A.R., Polat A.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: conventional methods, fatty acids, fish, microwave-assisted extraction, PUFA, ultrasound-assisted extraction

Relation: European Journal of Lipid Science and Technology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1002/ejlt.201800107; https://hdl.handle.net/20.500.12605/12261; 120; 12

الاتاحة: https://hdl.handle.net/20.500.12605/12261
https://doi.org/10.1002/ejlt.201800107

المؤلفون: Ozogul Y., Durmus M., Kuley Boga E., Uçar Y., Ozogul F.

المساهمون: Çukurova Üniversitesi

مصطلحات موضوعية: biogenic amine index, biogenic amines, emulsion, quality index, sea bass, vacuum packing

Relation: Journal of Food Science; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://dx.doi.org/10.1111/1750-3841.14026; https://hdl.handle.net/20.500.12605/21460; 83; 318; 325

الاتاحة: https://hdl.handle.net/20.500.12605/21460
https://doi.org/10.1111/1750-3841.14026