Pınar Yerlikaya

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

Nalan Gökoğlu, Pınar Yerlikaya · Food Chemistry · 2003 · 327 citations

Rainbow Trout, Aquatic Food System, Proximate Composition +4

Inhibition effects of grape seed extracts on melanosis formation in shrimp (<i>Parapenaeus longirostris</i>)

Nalan Gökoğlu, Pınar Yerlikaya · International Journal of Food Science & Technology · 2008 · 109 citations

Food Chemistry, Biology, Grape Seed +14

Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 °C

Nalan Gökoğlu, Pınar Yerlikaya · Food Control · 2003 · 92 citations

Shelf Life, Marinated Sardine, Food Preservation +2

Phthalate ester migration into food: effect of packaging material and time

Ali Can, Pınar Yerlikaya · European Food Research and Technology · 2019 · 65 citations

Food Chemistry, Meat Packaging, Food Packaging +11

Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

Nalan Gökoğlu, Osman Kadir Topuz, Pınar Yerlikaya · LWT · 2008 · 56 citations

Shelf Life, Health Sciences, Food Quality +6