Hanife Aydan Büyükbenli

Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

Osman Kadir Topuz, Pınar Yerlikaya, İlknur Uçak et al. · Food Chemistry · 2014 · 53 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +7

Fatty Acid Profiles of Different Shrimp Species: Effects of Depth of Catching

Pınar Yerlikaya, Osman Kadir Topuz, Hanife Aydan Büyükbenli et al. · Journal of Aquatic Food Product Technology · 2012 · 39 citations

Biology, Lipid Analysis, Fatty Acid Profiles +12

Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions

Osman Kadir Topuz, Pınar Yerlikaya, İlknur Uçak et al. · Journal of Food Science and Technology · 2014 · 35 citations

Lipid Peroxidation, Lipid Oxidation, Pomegranate Peel +3

Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

Nalan Gökoğlu, Pınar Yerlikaya, Osman Kadir Topuz et al. · Food Science and Biotechnology · 2012 · 15 citations

Food Chemistry, Frozen Storage, Lipid Analysis +10