Şehnaz Yasemin Tosun

EFFECT OF PSYCHROPHILIC BACTERIA TO ESTIMATE FISH QUALITY

Sühendan Mol, Nuray Erkan, Didem Üçok et al. · Journal of Muscle Foods · 2007 · 90 citations

Shelf Life, Food Preservation, Food Processing Facilities +17

Seasonal variations in yield, fatty acids, amino acids and proximate compositions of sea urchin (Paracentrotus lividus) Roe

Sühendan Mol, Taçnur Baygar, Şehnaz Yasemin Tosun · Journal of Food and Drug Analysis · 2020 · 40 citations · Full text

Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (<i>Salmo salar</i>)

Gülgün F. Ünal Şengör, Didem Üçok Alakavuk, Şehnaz Yasemin Tosun · Journal of Aquatic Food Product Technology · 2013 · 31 citations

Nutrition, Food Analysis, Cooking Methods +16

KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”

Nuray Erkan, Şehnaz Yasemin Tosun, Didem Üçok Alakavuk et al. · Journal of Food Biochemistry · 2009 · 25 citations

Nutrition, Shelf Life, Food Packaging +19

Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)

Sühendan Mol, Tamer Akan, S. Kartal et al. · Food and Bioprocess Technology · 2022 · 17 citations

Helium Cold Plasma, Sensory Acceptability, Fresh Sea Bass