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Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

Frontiers in nutrition (Lausanne), 2023-01, Vol.9, p.978130-978130

2023

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Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

International journal of food science & technology, 2023-11, Vol.58 (11), p.6015-6024

2023

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Assessment of the safety of dietary fish oil supplements in terms of content and quality

Environmental science and pollution research international, 2022-04, Vol.29 (17), p.25006-25019

2022

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Increasing the functional properties of fish oil microcapsules with olive leaf extracts

Biomass conversion and biorefinery, 2024-04, Vol.14 (8), p.9689-9696

2024

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Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage

Food science & technology, 2019-01, Vol.99, p.379-386

2019

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Characterization of bluefish baits (keeled mullet, leaping mullet, and sardine) in regard to biochemical and physical properties: bait preference of bluefish

Canadian journal of fisheries and aquatic sciences, 2023-07, Vol.80 (7), p.1142-1155

2023

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Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

Waste and biomass valorization, 2020-04, Vol.11 (4), p.1435-1442

2020

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Pesticide residues in muscles of some marine fish species and seaweeds of Iskenderun Bay (Northeastern Mediterranean), Turkey

Environmental science and pollution research international, 2018-02, Vol.25 (4), p.3756-3764

2018

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Freshness assessment of European eel ( Anguilla anguilla) by sensory, chemical and microbiological methods

Food chemistry, 2005-10, Vol.92 (4), p.745-751

2005

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The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

Microorganisms (Basel), 2020-01, Vol.8 (2), p.172

2020

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Chemical and sensory quality changes of fish fingers, made from mirror carp ( Cyprinus carpio L., 1758), during frozen storage (−18 °C)

Food chemistry, 2006, Vol.99 (2), p.335-341

2006

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Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Journal of food engineering, 2019-01, Vol.240, p.171-182

2019

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Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey

Fisheries science, 2007-04, Vol.73 (2), p.412-420

2007

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Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

Journal of food science and technology, 2023-02, Vol.60 (2), p.474-483

2023

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Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component

Journal of food processing and preservation, 2022-12, Vol.46 (12), p.n/a

2022

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Metal Bioaccumulation in the Gill, Liver, and Muscle of Bluefish (Pomatomus saltatrix) From the Northeastern Mediterranean and Human Health Risk Assessment Associated with Their Seasonal Consumption

Archives of environmental contamination and toxicology, 2021-07, Vol.81 (1), p.58-66

2021

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Improved oxidative stability of functional oils with Spirulina enhanced by probiotic fermentation and encapsulation

Journal of applied phycology, 2024-08, Vol.36 (4), p.1837-1847

2024

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Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea

Food chemistry, 2006-04, Vol.95 (3), p.382-385

2006

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Comparative seasonal sterol profiles in edible parts of Mediterranean fish and shellfish species

International journal of food sciences and nutrition, 2013-06, Vol.64 (4), p.476-483

2013

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The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

Food science & technology, 2020-07, Vol.129, p.109554, Article 109554

2020

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capability of rosemary extract in preventing oxidation of fish lipid

International journal of food science & technology, 2010-08, Vol.45 (8), p.1717-1723

2010

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Nutritional composition of frog ( Rana esculanta) waste meal

Bioresource technology, 2008-03, Vol.99 (5), p.1332-1338

2008

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Sensory, microbiological and chemical assessment of the freshness of red mullet ( Mullus barbatus) and goldband goatfish ( Upeneus moluccensis) during storage in ice

Food chemistry, 2009-05, Vol.114 (2), p.505-510

2009

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Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures

Biomass conversion and biorefinery, 2024-05, Vol.14 (9), p.10517-10532

2024

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A simple method for fish silage production: Using yoghurt as inoculum

Su ürünleri dergisi, 2022-09, Vol.39 (3), p.253-260

2022

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Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

Assessment of the safety of dietary fish oil supplements in terms of content and quality

Increasing the functional properties of fish oil microcapsules with olive leaf extracts

Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage

Characterization of bluefish baits (keeled mullet, leaping mullet, and sardine) in regard to biochemical and physical properties: bait preference of bluefish

Bioconversion of Discard Fish (Equulites klunzingeri and Carassius gibelio) Fermented with Natural Lactic Acid Bacteria; the Chemical and Microbiological Quality of Ensilage

Pesticide residues in muscles of some marine fish species and seaweeds of Iskenderun Bay (Northeastern Mediterranean), Turkey

Freshness assessment of European eel ( Anguilla anguilla) by sensory, chemical and microbiological methods

The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

Chemical and sensory quality changes of fish fingers, made from mirror carp ( Cyprinus carpio L., 1758), during frozen storage (−18 °C)

Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey

Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component

Metal Bioaccumulation in the Gill, Liver, and Muscle of Bluefish (Pomatomus saltatrix) From the Northeastern Mediterranean and Human Health Risk Assessment Associated with Their Seasonal Consumption

Improved oxidative stability of functional oils with Spirulina enhanced by probiotic fermentation and encapsulation

Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea

Comparative seasonal sterol profiles in edible parts of Mediterranean fish and shellfish species

The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

capability of rosemary extract in preventing oxidation of fish lipid

Nutritional composition of frog ( Rana esculanta) waste meal

Sensory, microbiological and chemical assessment of the freshness of red mullet ( Mullus barbatus) and goldband goatfish ( Upeneus moluccensis) during storage in ice

Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures

A simple method for fish silage production: Using yoghurt as inoculum

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