Search Results - Ozkutuk, Ali Serhat

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  1. 1
    Seasonal effects in the nutritional quality of the body structural tissue of cephalopods

    Seasonal effects in the nutritional quality of the body structural tissue of cephalopods by Ozogul, Yesim, Duysak, Onder, Ozogul, Fatih, Özkütük, Ali Serhat, Türeli, Canan

    Published in Food chemistry
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  2. 2
    Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

    Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage by Ozyurt, Caner E., Boga, Esmeray Kuley, Ozkutuk, Ali Serhat, Ucar, Yılmaz, Durmus, Mustafa, Ozyurt, Gülsün

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  3. 3
    Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

    Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria by Özkütük, Ali Serhat

    Published in Food bioscience
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  4. 4
    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

    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 (Di... by Ozogul, Yesim, Kuley, Esmeray, Kosker, Ali Rıza, Uçar, Yılmaz, Yazgan, Hatice, Durmuş, Mustafa, Sakarya, Yetkin, Takadaş, Fethiye, Özkütük, Serya Tülin, Özkütük, Ali Serhat, Gardini, Fausto, Tabanelli, Guilla, Yılmaz, Mustafa Tahsin, Esatbeyoglu, Tuba, Ozogul, Fatih

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  5. 5
    Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption

    Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption by Özyurt, Gülsün, Özkütük, Ali Serhat, Uçar, Yılmaz, Durmuş, Mustafa, Ozogul, Yesim

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  6. 6
    The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

    The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets by Ozogul, Fatih, Durmuş, Mustafa, Kosker, Ali Rıza, Özkütük, Ali Serhat, Kuley, Esmeray, Yazgan, Hatice, Yazgan, Ramazan, Simat, Vida, Ozogul, Yesim

    Published in Food bioscience
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  7. 7
    Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

    Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products by Özyurt, Gülsün, Özkütük, Ali Serhat, Uçar, Yılmaz, Durmuş, Mustafa, Özoğul, Yeşim

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  8. 8
    Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

    Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage by Özyurt, Gulsun, Özkütük, Ali Serhat, Polat, Abdurrahman

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