Search Results - Özogul, Ilyas

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  1. 1
    The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth

    The Function of Lactic Acid Bacteria on Biogenic Amines Production by Food-Borne Pathogens in Arginine Decarboxylase Broth by ÖZOĞUL, Fatih, KULEY, Esmeray, ÖZOĞUL, Yesim, ÖZOĞUL, İlyas

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  2. 2
    The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage

    The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage by Özogul, İlyas, Kuley, Esmeray, Durmus, Mustafa, Özogul, Yesim, Polat, Abdurrahman

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  3. 3
    The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

    The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-based Silages. Contributions to the Winning Combination of Microbial Food Saf... by Kuley, Esmeray, Özyurt, Gulsun, Özogul, Ilyas, Boga, Mustafa, Akyol, Ismail, Rocha, João M, Özogul, Fatih

    Published in Microorganisms (Basel)
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  4. 4
    Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets

    Inhibitory impacts of Spirulina platensis and Chlorella vulgaris extracts on biogenic amine accumulation in sardine fillets by Özogul, İlyas, Kuley, Esmeray, Ucar, Yilmaz, Yazgan, Hatice, Özogul, Yesim

    Published in Food bioscience
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  5. 5
    Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp

    Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp by Kuley, Esmeray, Balıkcı, Esra, Özoğul, İlyas, Gökdogan, Saadet, Özoğul, Fatih

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  6. 6
    Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth by Kuley, Esmeray, Balikci, Esra, Özogul, İlyas, Cengiz, Derya

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  7. 7
    Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

    Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets by Ozogul, İlyas, Polat, Abdurrahman, Özogul, Yesim, Boga, Esmeray K., Ozogul, Fatih, Ayas, Deniz

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  8. 8
    The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets

    The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets by Ozogul, Fatih, Çetinkaya, Ali, EL Abed, Nariman, Kuley, Esmeray, Durmus, Mustafa, Ozogul, İlyas, Ozogul, Yesim

    Published in Food bioscience
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  9. 9
    The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea

    The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea by Ayas, Deniz, Ozogul, Yesim, Ozogul, lyas, Uçar, Yilmaz

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  10. 10
    Coating beef tallow with calcium soap improves dietary pellet quality and promotes an effective diet-induced obese mouse model

    Coating beef tallow with calcium soap improves dietary pellet quality and promotes an effective diet-induced obese mouse model by Onbaşılar, İlyas, Yılmaz, Erkan, Özoğul, Ece

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