Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss.
- Published in:
- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2013, v. 8, n. 3, p. 195, doi. 10.1007/s00003-013-0823-2
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- Publication type:
- Article
Works by Çoban, Ozlem Emir
Results: 20
1
2
Assessment of vitamin compositions and cholesterol levels of carp (Cyprinus carpio carpio) and rainbow trout (Oncorhynchus mykiss) caviars.
- Published in:
- Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi, 2019, v. 36, n. 3, p. 293, doi. 10.12714/egejfas.2019.36.3.10
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- Publication type:
- Article
3
Shelf life of rainbow trout fillets hot smoking with different sauces.
- Published in:
- Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi, 2018, v. 35, n. 1, p. 43, doi. 10.12714/egejfas.2018.35.1.08
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- Publication type:
- Article
4
The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss).
- Published in:
- Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi, 2018, v. 35, n. 1, p. 31, doi. 10.12714/egejfas.2018.35.1.06
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- Publication type:
- Article
5
Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage.
- Published in:
- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 9, p. 960, doi. 10.1080/10498850.2019.1665604
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- Publication type:
- Article
6
Determination of Lipid Peroxidation and Fatty Acid Compositions in the Caviars of Rainbow Trout and Carp.
- Published in:
- Journal of Aquatic Food Product Technology, 2018, v. 27, n. 7, p. 803, doi. 10.1080/10498850.2018.1499688
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- Publication type:
- Article
7
The Effect of Active Packaging Film Containing Rosemary Extract on the Quality of Smoked Rainbow Trout ( Oncorhynchus mykiss ).
- Published in:
- Journal of Aquatic Food Product Technology, 2013, v. 22, n. 4, p. 361, doi. 10.1080/10498850.2011.652766
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- Publication type:
- Article
8
Chia musilage coating: Applications with gojiberry extract for shelf life extension of Oncorhynchus mykiss and it's antibacterial and oxidative effects.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15114
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- Publication type:
- Article
9
EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT ( ONCORHYNCHUS MYKISS) FILLET.
- Published in:
- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 759, doi. 10.1111/j.1745-4549.2012.00722.x
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- Publication type:
- Article
10
THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY ( ROSMARINUS OFFICINALIS) EXTRACT ON THE SHELF LIFE OF HOT-SMOKED AND VACUUM-PACKED LUCIOBARBUS ESOCINUS FILLETS.
- Published in:
- Journal of Food Processing & Preservation, 2013, v. 37, n. 3, p. 269, doi. 10.1111/j.1745-4549.2011.00645.x
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- Publication type:
- Article
11
Protective Effect of Apigenin on Ovarian Follicles in Polycystic Ovary Syndrome-Induced Rats.
- Published in:
- Medical Laboratory Journal, 2022, v. 16, n. 2, p. 7, doi. 10.29252/mlj.16.2.13
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- Publication type:
- Article
12
Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil.
- Published in:
- Journal of Food Measurement & Characterization, 2017, v. 11, n. 2, p. 530, doi. 10.1007/s11694-016-9420-2
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- Publication type:
- Article
13
Farklı Asetik Asit Solüsyonlarıyla Marine Edilmiş Barbunya (Mullus barbatus barbatus L., 1758) Balıklarının Çeşitli Soslarla Değerlendirilmesi.
- Published in:
- Suleyman Demirel University Journal of Science, 2011, v. 6, n. 1, p. 26
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- Publication type:
- Article
14
Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets.
- Published in:
- Journal of Food Safety, 2018, v. 38, n. 6, p. N.PAG, doi. 10.1111/jfs.12545
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- Publication type:
- Article
15
Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments.
- Published in:
- Journal of Food Safety, 2016, v. 36, n. 3, p. 299, doi. 10.1111/jfs.12242
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- Publication type:
- Article
16
Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 102, doi. 10.15586/ijfs.v35i4.2405
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- Publication type:
- Article
17
Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi.
- Published in:
- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2012, v. 18, n. 5, p. 745
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- Publication type:
- Article
18
Sodyum Laktat İlavesinin Taze Gökkuşağı Alabalığından (Oncorhynchus mykiss W.) Yapılan Köftelere Etkisi.
- Published in:
- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2011, v. 17, n. 5, p. S65
- By:
- Publication type:
- Article
19
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.
- Published in:
- Antioxidants, 2020, v. 9, n. 9, p. 882, doi. 10.3390/antiox9090882
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- Publication type:
- Article
20
Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout ( Oncorhynchus mykiss W.1792) fillets.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2741, doi. 10.1007/s13197-012-0795-8
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- Publication type:
- Article