Yeşim Özoğul

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 · 2003 · 371 citations

Atmosphere Packaging, Meat Packaging, Food Packaging +9

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

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 · 2006 · 244 citations

Lipid Analysis, Nutrition, Omega-3 Fatty Acid +5

Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality

Nikheel Bhojraj Rathod, Piotr Kulawik, Fatih Özoğul et al. · Trends in Food Science & Technology · 2021 · 223 citations

Biological Activity, Food Bioactive Compound, Food Quality +4

Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas

Yeşim Özoğul, Fatih Özoğul · Food Chemistry · 2006 · 208 citations

Black Seas, Fatty Acid Profiles, Engineering +5