Mustafa Durmuş

Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage

Yeşim Özoğul, İlknur Yuvka, Yılmaz Uçar et al. · LWT · 2016 · 246 citations

Food Chemistry, Rainbow Trout, Agricultural Chemistry +9

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

Application of cold plasma technology in the food industry and its combination with other emerging technologies

Zafer Ceylan, Mustafa Durmuş, Oktay TOMAR et al. · Trends in Food Science & Technology · 2021 · 164 citations

Cold Atmospheric Plasma, Cold Plasma Technology, Food Industry +7

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

İlknur Uçak, Yeşim Özoğul, Mustafa Durmuş · International Journal of Food Science & Technology · 2011 · 121 citations

Food Chemistry, Nutrition, Rosemary Extract +14

Retinal Nerve Fiber Layer Thickness in Parkinson Disease

Serkan Kırbaş, Kemal Türkyılmaz, Ahmet Tüfekçi et al. · Journal of Neuro-Ophthalmology · 2012 · 105 citations

Clinical Neuroscience, Optic Nerve, Social Sciences +18