Yeşim Özoğul - Concepedia

Author

Yeşim Özoğul

Also Known As

>Yesim Ozogul, >Yesim Özogul, Serpil Gök Tangolar, Y OZOGUL, Y Özogul, Y. Ozogul, Y. ÖZOĞUL, Y. ÖZogul, Y. Özogul, YESIM OZOGUL

204

Publications

7.6K

Citations

H-Index

100

Concepts

All Affiliations

Cukurova University Mersin Üniversitesi University of Agriculture in Krakow Cornell University

YÖ

About

Yeşim Özoğul is an author at Cukurova University specializing in engineering, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	24	33	1.7K
2	Health Sciences	23	42	2.2K
3	Medicine	16	25	1.1K
4	Public Health	16	20	1.3K
5	Natural Sciences	6	6	179

Yeşim Özoğul

105

Publications

5.9K

Citations

H-Index

Page 1

	Year	Citations
The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus) Fatih Özoğul, A. Polat, Yeşim Özoğul Food Chemistry Atmosphere PackagingMeat PackagingFood PackagingEnvironmental EngineeringVacuum Packaging	2003	371
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, LWT Food ChemistryRainbow TroutAgricultural ChemistryEnvironmental EngineeringChemical Composition	2016	246
Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study Yeşim Özoğul, Fatih Özoğul, Sibel Alagöz Food Chemistry Lipid AnalysisNutritionOmega-3 Fatty AcidAnimal NutritionComparative Study	2006	244
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality Nikheel Bhojraj Rathod, Piotr Kulawik, Fatih Özoğul, Trends in Food Science & Technology Biological ActivityFood Bioactive CompoundFood QualityPhytochemicalPhytochemistry	2021	223
Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas Yeşim Özoğul, Fatih Özoğul Food Chemistry Black SeasFatty Acid ProfilesEngineeringOmega-3 Fatty AcidAquaculture	2006	208
Freshness assessment of European eel () by sensory, chemical and microbiological methods Yeşim Özoğul, Gülsün Özyurt, Fatih Özoğul, Food Chemistry Microbiological MethodsAquacultureSeafood IndustryEuropean EelToxicology	2004	207
Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria Hatice Yazgan, Yeşim Özoğul, Esmeray Küley International Journal of Food Microbiology Food-borne PathogensAntimicrobial InfluenceMicrobial ContaminationFoodborne PathogensFood Microbiology	2019	190
Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens Yeşim Özoğul, Esmeray Küley, İsmail Akyol, Food Bioscience Food-borne PathogensSpoilage BacteriaFoodborne PathogensFood MicrobiologyAntimicrobial Activity	2020	181
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products Fatih Özoğul, Martina Čagalj, Vida Šimat, Trends in Food Science & Technology Food ChemistryFood Bioactive CompoundHealth SciencesFood AdditiveFood Analysis	2021	165
Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging Fatih Özoğul, Yeşim Özoğul Food Chemistry Environmental ChemistryMeat PackagingFood PackagingEngineeringEdible Packaging	2005	130

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