Tolga Di̇nçer

Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

Aslı Cadun, Tolga Di̇nçer, S. Tolasa · Food Control · 2006 · 127 citations

Aquatic Food System, Dicentrarchus Labrax, Sparus Aurata +4

Chemical, microbiological and sensory changes associated with fish sauce processing

S. Tolasa, Tolga Di̇nçer · European Food Research and Technology · 2005 · 63 citations

Food Chemistry, Fish Sauce Processing, Food Contaminant +6

Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C

Aslı Cadun, Tolga Di̇nçer, S. Tolasa · Food Chemistry · 2007 · 63 citations

Ice-water System, Engineering, Fishery Science +6

Comparison of the shelf lifes of map and vacuum packaged hot smoked rainbow trout (Onchoryncus mykiss)

Tolga Di̇nçer, S. Tolasa · European Food Research and Technology · 2006 · 62 citations

Rainbow Trout, Shelf Life, Fishery Science +3

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

Tolga Di̇nçer, S. Tolasa · Journal of Aquatic Food Product Technology · 2009 · 45 citations

Shelf Life, Engineering, Aquaculture System +17