Ali Rıza Köşker

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

Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea

Ali Rıza Köşker, Fatih Özoğul, Mustafa Durmuş et al. · Food Chemistry · 2016 · 64 citations

Biology, Tetrodotoxin Levels, Northeastern Mediterranean Sea +10

Tetrodotoxin levels of three pufferfish species (Lagocephalus sp.) caught in the North-Eastern Mediterranean sea

Ali Rıza Köşker, Fatih Özoğul, Deniz Ayas et al. · Chemosphere · 2018 · 56 citations

Biology, Tetrodotoxin Levels, Engineering +9

The function of nanoemulsion on preservation of rainbow trout fillet

Mustafa Durmuş, Yeşim Özoğul, Ali Rıza Köşker et al. · Journal of Food Science and Technology · 2019 · 50 citations · Full text

Food Chemistry, Nanomedicine, Chemical Engineering +7