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Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets

Journal of food engineering, 2018-07, Vol.229, p.43-49

2018

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A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers

Food science & technology, 2017-06, Vol.79, p.367-375

2017

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Determination of quality parameters of gilthead sea bream (Sparus aurata) fillets coated with electrospun nanofibers

Journal of food safety, 2018-12, Vol.38 (6), p.n/a

2018

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A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Journal of food science, 2017-05, Vol.82 (5), p.1163-1170

2017

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Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species

Journal of food science, 2010-04, Vol.75 (3), p.E157-E162

2010

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Effects of cooking methods on the quality and safety of crayfish (Astacus leptodactylus Eschscholtz, 1823) during chilled storage

Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a

2022

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Replacement of Fish Oil by ALA‐Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

European journal of lipid science and technology, 2022-05, Vol.124 (5), p.n/a

2022

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Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage

Ciência e tecnologia de alimentos, 2019-09, Vol.39 (3), p.696-703

2019

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The visual characteristics and quality of cultured gilthead seabream (Sparus aurata) in earthen ponds and net cages in Turkey

Su ürünleri dergisi, 2021-09, Vol.38 (3), p.365-373

2021

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Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators

Journal of food processing and preservation, 2018-02, Vol.42 (2), p.e13426-n/a

2018

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Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout ( O. mykiss )

Journal of culinary science & technology, 2024-07, p.1-15

2024

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Quantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis

Journal of food science, 2011-04, Vol.76 (3), p.E291-E297

2011

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

Journal of aquatic food product technology, 2013-03, Vol.22 (2), p.160-167

2013

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Effect of coating with thymol-loaded chitosan-based electrospun nanofibers on fatty acid composition of gilthead sea bream fillets (Sparus aurata)

Journal of biotechnology, 2018-08, Vol.280, p.S26-S26

2018

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Endoscopic silicone injection for female stress urinary incontinence due to intrinsic sphincter deficiency: impact of coexisting urethral mobility on treatment outcome

Urology (Ridgewood, N.J.), 2002-12, Vol.60 (6), p.1016-1019

2002

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Quality and Safety of Ready to Eat Food: Sous-vide Freshwater Crayfish ( Astacus leptodactylus ) with Dried Vegetable Mix and Garlic Oil

Journal of culinary science & technology, 2024-10, p.1-18

2024

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Amino acid composition of gilthead sea bream fillets (Sparus aurata) coated with thymol-loaded chitosan nanofibers during cold storage

Journal of biotechnology, 2017-08, Vol.256, p.S28-S28

2017

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A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Breamￂ (Sparus aurata)ￂ Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Journal of food science, 2017-05, Vol.82 (5), p.1163

2017

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Characterization of GnRH, ILGFRI and AR Genes in Sturgeon’s Genomics

Israeli journal of aquaculture, Bamidgeh, 2014-01, Vol.66

2014

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The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study

Journal of aquatic food product technology, 2010-07, Vol.19 (3-4), p.310-317

2010

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S204: Extraordinary complication of ureterorenoscopy: Sucapsular renal hematoma

European urology supplements : official journal of the European Association of Urology, 2014-11, Vol.13 (7), p.e1536-e1536

2014

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S303: Colonic dilatation mimics hydronephrotic kidney: Case report

European urology supplements : official journal of the European Association of Urology, 2014-11, Vol.13 (7), p.e1609-e1609

2014

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S234: Long-term results of artificial urinary sphincter reimplantation following prior explantation

European urology supplements : official journal of the European Association of Urology, 2014-11, Vol.13 (7), p.e1559-e1559

2014

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Gutting process in horse mackerel: Relationship between quality, food safety, public health

Su ürünleri dergisi, 2020-03, Vol.37 (1), p.85-91

2020

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Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2°C

Su ürünleri dergisi, 2018-01, Vol.35 (2), p.115-119

2018

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Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets

A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers

Determination of quality parameters of gilthead sea bream (Sparus aurata) fillets coated with electrospun nanofibers

A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Using Image Analysis to Predict the Weight of Alaskan Salmon of Different Species

Effects of cooking methods on the quality and safety of crayfish (Astacus leptodactylus Eschscholtz, 1823) during chilled storage

Replacement of Fish Oil by ALA‐Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage

The visual characteristics and quality of cultured gilthead seabream (Sparus aurata) in earthen ponds and net cages in Turkey

Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators

Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout ( O. mykiss )

Quantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis

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

Effect of coating with thymol-loaded chitosan-based electrospun nanofibers on fatty acid composition of gilthead sea bream fillets (Sparus aurata)

Endoscopic silicone injection for female stress urinary incontinence due to intrinsic sphincter deficiency: impact of coexisting urethral mobility on treatment outcome

Quality and Safety of Ready to Eat Food: Sous-vide Freshwater Crayfish ( Astacus leptodactylus ) with Dried Vegetable Mix and Garlic Oil

Amino acid composition of gilthead sea bream fillets (Sparus aurata) coated with thymol-loaded chitosan nanofibers during cold storage

A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Breamￂ (Sparus aurata)ￂ Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Characterization of GnRH, ILGFRI and AR Genes in Sturgeon’s Genomics

The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study

S204: Extraordinary complication of ureterorenoscopy: Sucapsular renal hematoma

S303: Colonic dilatation mimics hydronephrotic kidney: Case report

S234: Long-term results of artificial urinary sphincter reimplantation following prior explantation

Gutting process in horse mackerel: Relationship between quality, food safety, public health

Determination of the quality changes of whole cuttlefish (Sepia officinalis, L., 1758) stored at 2°C

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