Özkan Özden - Concepedia

Author

Özkan Özden

Istanbul University ORCID

Also Known As

(1), Özkan Özden, O OZDEN, O Ozden, O. Özden, OZKAN OZDEN, Ozkan Ozden, Ö. Özden, Özkan Özden, özkan özden

122

Publications

Citations

H-Index

Concepts

All Affiliations

Istanbul University MEF University TÜBİTAK Marmara Research Center

ÖÖ

About

Özkan Özden is an author at Istanbul University specializing in engineering, marine biology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	21	811
2	Health Sciences	12	12	657
3	Medicine	3	3	258
4	Natural Sciences	2	2	94
5	Education	1	1	61

Özkan Özden

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Quality assessment of whole and gutted sardines (<i>Sardina pilchardus</i>) stored in ice Nuray Erkan, Özkan Özden International Journal of Food Science & Technology Shelf LifeFood ContaminantFood PreservationGutted SardinesChemical Contaminant	2007	189
Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS Nuray Erkan, Özkan Özden Food Chemistry BiologyDicentrarchus LabraxProximate CompositionAquatic Food SystemEngineering	2006	153
Changes in amino acid and fatty acid composition during shelf‐life of marinated fish Özkan Özden Journal of the Science of Food and Agriculture Fatty Acid CompositionNutritionAquatic Food SystemAbstract Quality AspectsFood Composition	2005	139
Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aqua cultured sea bass (Dicentrarchus labrax) Özkan Özden, Müge İnuğur, Nuray Erkan Radiation Physics and Chemistry BiologyDicentrarchus LabraxMicrobiological StatusAquacultureAquaculture System	2007	78
Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes Nuray Erkan, Özkan Özden, Arif Selçuk Journal of Medicinal Food NutritionFish SpeciesEngineeringFood ChemistryAquatic Food System	2010	75
The effect of different high pressure conditions on the quality and shelf life of cold smoked fish Nuray Erkan, Gonca Üretener, Hami Alpas, Innovative Food Science & Emerging Technologies	2010	73
The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process Nuray Erkan, Özkan Özden Radiation Physics and Chemistry BiologyEngineeringBiochemistryNatural SciencesAquaculture	2007	70
A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species Özkan Özden, Nuray Erkan British Food Journal NutritionDietary ExposureFood AnalysisSeafood SpeciesMineral Profiles	2011	62
Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel Nuray Erkan, Arif Selçuk, Özkan Özden Food Analytical Methods Food ChemistryNutritionAnimal PhysiologyFood CompositionAmino Acid	2009	61
Physical, Chemical and Sensory Analyses of Freshly Harvested Sardines<i>(Sardina pilchardus)</i>Stored at 4°C Nalan Gökoðlu, Özkan Özden, Nuray Erkan Journal of Aquatic Food Product Technology Food ChemistryShelf LifeFood PreservativesFood AnalysisPhysiology	1998	60

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