Correlation Between Texture Profile Analysis and Colour Characteristics of Fish: Case study: Black Sea Large Rainbow Trout and Norwegian Salmon von Demet KOCATEPE, Can O. ALTAN, Bengunur CORAPCI, Irfan KESKIN, Bayram KOSTEKL, Hulya TURAN

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A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Compara... von Altan, Can Okan, Kocatepe, Demet, Çorapcı, Bengünur, Köstekli, Bayram, Turan, Hülya

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Synergistic Effect of Freezing and Irradiation on Bonito Fish ( Sarda sarda Bloch, 1793) von Altan, Can Okan, Turan, Hülya

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Proximate and Fatty Acid Composition of Some Commercially Important Fish Species from the Sinop Region of the Black Sea von Kocatepe, Demet, Turan, Hülya

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Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme von Altan, Can Okan, Turan, Hülya, Kocatepe, Demet, Keskin, İrfan, Köstekli, Bayram

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The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress... von Altan, Can Okan, Köstekli̇, Bayram, Çorapcı, Bengünur, İpar, Mehmet Sedat, Kocatepe, Demet, Turan, Hülya

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Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage von KOCATEPE, Demet, TURAN, Hülya, ALTAN, Can Okan, KESKİN, İrfan, CEYLAN, Asuman, KÖSTEKLİ, Bayram, CANDAN, Canan

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Different MAP conditions to improve the shelf life of sea bass von Turan, Hülya, Kocatepe, Demet

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Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince von Kocatepe, Demet, Turan, Hülya, Altan, Can Okan, Keskin, Irfan, Ceylan, Asuman

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Interaction between rancidity and organoleptic parameters of anchovy marinade (Engraulis encrasicolus L. 1758) include essential oils von Turan, Hülya, Kocatepe, Demet, Keskin, İrfan, Altan, Can Okan, Köstekli, Bayram, Candan, Canan, Ceylan, Asuman

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The new gastronomic product: dried and vacuumed rainbow trout roe von Turan, Hülya, Çorapci, Bengünur, Keskin, İrfan Emilia, Köstekli, Bayram, Eyuboglu, Asiye, Altan, Can Okan, Kocatepe, Demet

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Effects of traditional cooking methods on the fatty acid composition of bonito (Sarda sarda, bloch 1793) von Turan, Hülya, Kocatepe, Demet

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Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L 1819) and stuffed mussels in Sinop–Turkey von Kocatepe, Demet, Taşkaya, Gökay, Turan, Hülya, Kaya, Yalçın

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Fatty acid profile and proximate composition of the thornback ray (Raja clavata, L. 1758) from the Sinop coast in the Black Sea von Turan, Hulya

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Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758) von Kaya, Yalcin, Erdem, M Emin, Turan, Hulya

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Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (MerlangiusmerlanguseuxinusNordman, 1840) meat and roe during fishing season in Black Sea von Kocatepe, Demet, Altan, Can-Okan, Turan, Hüly

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Synergistic Effect of Freezing and Irradiation on Bonito Fish (Sarda sarda Bloch, 1793) von Altan, Can Okan, Turan, Hülya

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Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey von KAYA, Yalçın, ERKOYUNCU, İbrahim, TURAN, Hülya

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Different MAP Conditions to Improve the Shelf Life of Sea Bass von Turan, Hulya, Kocatepe, Demet

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Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage von Turan, Hülya, Sönmez, Gül ah

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