Esmeray Küley

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

Yeşim Özoğul, Gülsün Özyurt, Fatih Özoğul et al. · Food Chemistry · 2004 · 207 citations

Microbiological Methods, Aquaculture, Seafood Industry +5

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

Sezen Özçeli̇k, Esmeray Küley, Fatih Özoğul · LWT · 2016 · 207 citations

Food Fermentation, Biochemistry, Lactic Acid Bacteria +7

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 · 197 citations

Shelf Life, Aquaculture, Upeneus Moluccensis +4

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 · 190 citations

Food-borne Pathogens, Antimicrobial Influence, Microbial Contamination +12

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 · 181 citations

Food-borne Pathogens, Spoilage Bacteria, Foodborne Pathogens +10