Esmeray Küley

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

Sezen Özçeli̇k, Esmeray Küley, Fatih Özoğul · LWT · 2016 · 216 citations

Life Sciences, Biochemistry, Microbiology +14

Freshness assessment of European eel () by sensory, chemical and microbiological methods

Yeşim Özoğul, Gülsün Özyurt, Fatih Özoğul et al. · Food Chemistry · 2004 · 208 citations

Agriculture, Food Science, Marine Sciences +12

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

Gülsün Özyurt, Esmeray Küley, Fatih Özoğul · Food Chemistry · 2008 · 199 citations

Agriculture, Food Science, Microbiology +11

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

Hatice Yazgan, Yeşim Özoğul, Esmeray Küley · International Journal of Food Microbiology · 2019 · 196 citations

Agriculture, Food Science, Microbiology +16

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

Yeşim Özoğul, Esmeray Küley, İsmail Akyol et al. · Food Bioscience · 2020 · 191 citations

Agriculture, Food Science, Microbiology +17