Ali Serhat Özkütük

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

Bahar Tokur, Ali Serhat Özkütük, Esin Atici et al. · Food Chemistry · 2005 · 135 citations

Engineering, Aquaculture, Seafood Industry +5

Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage

Yeşim Özoğul, Fatih Özoğul, Esmeray Küley et al. · Food Chemistry · 2005 · 113 citations

Biology, Aquatic Food System, Marine Biotechnology +8

Seasonal effects in the nutritional quality of the body structural tissue of cephalopods

Yeşim Özoğul, Önder Duysak, Fatih Özoğul et al. · Food Chemistry · 2007 · 89 citations

Animal Physiology, Nutrition, Biology +13

Quality and Shelf Life of Cold and Frozen Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fillets: Effects of Fish Protein-Based Biodegradable Coatings

Gülsün Özyurt, Ali Serhat Özkütük, Ayşe Şimşek et al. · International Journal of Food Properties · 2014 · 31 citations

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

Ali Serhat Özkütük · Food Bioscience · 2022 · 23 citations

Carnosic Acid, Biogenic Amine Production, Food Spoilage +9