Ahmet Faruk Yeşi̇lsu

Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Ahmet Faruk Yeşi̇lsu, Gülsün Özyurt · Journal of Food Engineering · 2018 · 70 citations

Oxidative Stress, Kinetic Assessment, Micro-encapsulation +4

Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames

Sittichoke Sinthusamran, Anthony Temitope Idowu, Soottawat Benjakul et al. · Journal of Food Science and Technology · 2019 · 69 citations · Full text

Food Chemistry, Biochemistry, Animal Nutrition +10

Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

Esen Alp-Erbay, Büket Buşra Dağtekin, Mustafa Türe et al. · LWT · 2017 · 56 citations · Full text

Materials Science, Nanofiber, Chemical Engineering +5

Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream

Hasan Temiz, Ahmet Faruk Yeşi̇lsu · Czech Journal of Food Sciences · 2010 · 42 citations · Full text

Food Chemistry, Nutrition, Health Sciences +12

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