Fatih Özoğul - Concepedia

Author

Fatih Özoğul

Cukurova University ORCID

Also Known As

>Fatih Özoğul, F OZOGUL, F Özogul, F. Ozogul, F. ÖZogul, F. Özogul, F. Özoğul, FATIH OZOGUL, FATIH ÖZOGUL, Fatih Özoğul

361

Publications

15.8K

Citations

H-Index

138

Concepts

All Affiliations

Cukurova University University of Agriculture in Krakow University of Split Lithuanian University of Health Sciences Universidade do Porto

FÖ

About

Fatih Özoğul is an author at Cukurova University specializing in health sciences, food safety, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	31	63	3.6K
2	Engineering	25	34	2.2K
3	Medicine	23	45	1.6K
4	Education	1	1	24
5	Management	1	1	19

Fatih Özoğul

171

Publications

8.7K

Citations

H-Index

Page 1

	Year	Citations
The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus) Fatih Özoğul, A. Polat, Yeşim Özoğul Food Chemistry Atmosphere PackagingMeat PackagingFood PackagingEnvironmental EngineeringVacuum Packaging	2003	371
Organic acids production from lactic acid bacteria: A preservation approach Sneh Punia Bangar, Shweta Suri, Monica Trif, Food Bioscience EngineeringFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	2022	294
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, LWT Food ChemistryRainbow TroutAgricultural ChemistryEnvironmental EngineeringChemical Composition	2016	246
Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study Yeşim Özoğul, Fatih Özoğul, Sibel Alagöz Food Chemistry Lipid AnalysisNutritionOmega-3 Fatty AcidAnimal NutritionComparative Study	2006	244
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality Nikheel Bhojraj Rathod, Piotr Kulawik, Fatih Özoğul, Trends in Food Science & Technology Biological ActivityFood Bioactive CompoundFood QualityPhytochemicalPhytochemistry	2021	223
Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas Yeşim Özoğul, Fatih Özoğul Food Chemistry Black SeasFatty Acid ProfilesEngineeringOmega-3 Fatty AcidAquaculture	2006	208
Freshness assessment of European eel () by sensory, chemical and microbiological methods Yeşim Özoğul, Gülsün Özyurt, Fatih Özoğul, Food Chemistry Microbiological MethodsAquacultureSeafood IndustryEuropean EelToxicology	2004	207
Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria Sezen Özçeli̇k, Esmeray Küley, Fatih Özoğul LWT Food FermentationBiochemistryLactic Acid BacteriaBacteriologyMicrobial Physiology	2016	207
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 Shelf LifeAquacultureUpeneus MoluccensisFood ContaminantMicrobial Ecology	2008	197
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products Fatih Özoğul, Martina Čagalj, Vida Šimat, Trends in Food Science & Technology Food ChemistryFood Bioactive CompoundHealth SciencesFood AdditiveFood Analysis	2021	165

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