Gülsün Özyurt

Freshness assessment of European eel () by sensory, chemical and microbiological methods

Yeşim Özoğul, Gülsün Özyurt, Fatih Özoğul et al. · Food Chemistry · 2004 · 207 citations

Microbiological Methods, Aquaculture, Seafood Industry +5

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 · 2008 · 197 citations

Shelf Life, Aquaculture, Upeneus Moluccensis +4

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

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Gülsün Özyurt, Esmeray Küley, Esra Balikçi et al. · Food and Bioprocess Technology · 2011 · 98 citations

Food Chemistry, Rosemary Extract, Agricultural Chemistry +6

The capability of rosemary extract in preventing oxidation of fish lipid

Yeşim Özoğul, Deniz Ayas, Hatice Yazgan et al. · International Journal of Food Science & Technology · 2010 · 84 citations · Full text

Lipid Analysis, Nutrition, Food Analysis +20