Yılmaz Uçar

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

Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

Yeşim Özoğul, Mustafa Durmuş, Yılmaz Uçar et al. · Innovative Food Science & Emerging Technologies · 2016 · 79 citations

Commercial Oils, Emulsion, Microemulsion +7

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

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

Esmeray Küley, Mustafa Durmuş, Esra Balikçi et al. · International Journal of Food Properties · 2016 · 57 citations

Microbial Inactivation, Food Analysis, Linoleic Acid +22