Prof. NALAN G&#214;KOĞLU

Journal of Aquatic Food Product Technology , 2025 (SCI-Expanded)

2. A novel cooking technique for seafood: Sous vide

Ogretici Y. K., Gökoğlu N.

Advances in Food and Nutrition Research , 2025 (Scopus)

3. Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)

Gökoğlu N., Yatmaz H. A., Gümüş B., Ceylan A.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.33, no.3, pp.233-246, 2024 (SCI-Expanded)

4. Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C

Gökoğlu N., Yatmaz H. A., Ceylan A., Gümüş B., Toktas B., Korun J.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING , 2024 (SCI-Expanded)

5. Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters

Journal of Aquatic Food Product Technology , vol.33, no.7, pp.528-541, 2024 (SCI-Expanded)

6. Physicochemical and textural properties of squid (Loligo vulgaris) muscle treated with organic acids

Acta Aquatica Aquatic Science Journal , vol.1, no.2, pp.67-71, 2023 (Peer-Reviewed Journal)

7. Effects of different freezing and thawing methods on the quality of giant red shrimp (Aristaeomorpha foliacea)

Han A. T., Gökoğlu N.

Acta Aquatica , vol.9, no.1, pp.46-53, 2022 (Scopus)

8. Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea)

Gökoğlu N., Gümüş B., Ceylan A., Gökoğlu M.

Food Bioscience , vol.46, 2022 (SCI-Expanded)

9. Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations

Ceylan A., Gökoğlu N.

Journal of Aquatic Food Product Technology , vol.31, no.8, pp.872-881, 2022 (SCI-Expanded)

10. Effects of ascorbic acid and erythorbic acid on melanosis and quality in different shrimp species

Toktaş B., Gökoğlu N.

Acta Aquatica , vol.7, no.2, pp.73-78, 2020 (Peer-Reviewed Journal)

11. Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4° C

Gökoğlu N., Uçak İ.

Acta Aquatica , vol.7, no.2, pp.54-59, 2020 (Peer-Reviewed Journal)

12. Innovations in Seafood Packaging Technologies: A Review

FOOD REVIEWS INTERNATIONAL , vol.36, no.4, pp.340-366, 2020 (SCI-Expanded)

13. The impact of high-pressure processing on the growth of Photobacterium phosphoreum and biogenic amine formation in marinated herring

Ucak I., Gökoğlu N.

SU URUNLERI DERGISI , vol.37, no.4, pp.363-371, 2020 (ESCI)

14. Novel natural food preservatives and applications in seafood preservation: a review

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., Ucak I., YATMAZ H. A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.99, no.5, pp.2068-2077, 2019 (SCI-Expanded) Sustainable Development

15. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans

Ucak I., GÖKOĞLU N., Kiessling M., Toepfl S., Galanakis C. M.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.99, pp.50-56, 2019 (SCI-Expanded)

16. Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus)

Ucak I., GÖKOĞLU N., Toepfl S., Galanakis C. M.

JOURNAL OF FOOD SAFETY , vol.38, no.6, 2018 (SCI-Expanded)

17. Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

GÖKOĞLU N., TOPUZ O. K., Yerlikaya P., YATMAZ H. A., Ucak I.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.27, no.2, pp.211-218, 2018 (SCI-Expanded)

18. Characterization of protein functionality and texture of tumbled squid, octopus and cuttlefish muscles

GÖKOĞLU N., TOPUZ O. K., GÖKOĞLU M., Tokay F. G.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.4, pp.1699-1705, 2017 (SCI-Expanded)

19. The quality alterations of rainbow trout mince treated with transglutaminase

Yerlikaya P., YATMAZ H. A., GÖKOĞLU N., Ucak I.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.84, pp.815-820, 2017 (SCI-Expanded)

20. EFFECT OF HIGH HYDROSTATIC PRESSURE ON SENSORY QUALITY OF MARINATED HERRING (CLUPEA HARENGUS)

UÇAK I., GÖKOĞLU N.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.41, no.2, 2017 (SCI-Expanded)

21. Development of Extruded Shrimp-Corn Snack Using Response Surface Methodology

TOPUZ O. K., GÖKOĞLU N., Jouppila K., Kirjoranta S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.17, no.2, pp.333-343, 2017 (SCI-Expanded)

22. Effect of bromelain and papain enzymes addition on physicochemical and textural properties of squid (Loligo vulgaris)

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, no.1, pp.347-353, 2017 (SCI-Expanded, Scopus)

23. Antioxidant Activities of Citrus Albedo and Flavedo Fragments Against Fish Lipid Oxidation

Yerlikaya P., GÖKOĞLU N., TOPUZ O. K., GÜMÜŞ B., AYDAN YATMAZ H.

Journal of Aquatic Food Product Technology , vol.25, no.8, pp.1339-1347, 2016 (SCI-Expanded)

24. Anisakiasis: Parasitic hazard in raw or uncooked seafood products and prevention ways.

JOURNAL OF FOOD AND HEALTH SCİENCE , vol.3, no.1, pp.21-28, 2016 (Peer-Reviewed Journal)

25. Effects of Plant Extract-Sulphide Combinations on Melanosis Inhibition and Quality in Shrimp (Aristeus Antennatus)

TOPUZ O. K., GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., Ucak I.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.19, no.2, pp.359-370, 2016 (SCI-Expanded, Scopus)

26. Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.6, pp.905-915, 2016 (SCI-Expanded)

27. Optimization of Antioxidant Activity and Phenolic Compound Extraction Conditions from Red Seaweed (Laurencia obtuse)

TOPUZ O. K., GÖKOĞLU N., Yerlikaya P., UÇAK I., GÜMÜŞ B.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.25, no.3, pp.414-422, 2016 (SCI-Expanded)

28. Antioxidant activities of citrus albedo and flavedo fragments against fish lipid oxidation

YERLİKAYA P., TOPUZ O. K., GÖKOĞLU N., GÜMÜŞ B., YATMAZ H. A.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1, pp.1, 2016 (SCI-Expanded)

29. Citrus peel extract incorporated ice cubes to protect the quality of common pandora Fish storage in ice with citrus

Yerlikaya P., Ucak I., GÜMÜŞ B., GÖKOĞLU N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.12, pp.8350-8356, 2015 (SCI-Expanded)

30. Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase

YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., Ucak I., YATMAZ H. A., Benjakul S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.95, no.11, pp.2215-2221, 2015 (SCI-Expanded)

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

TOPUZ O. K., Yerlikaya P., Ucak I., GÜMÜŞ B., Buyukbenli H. A., GÖKOĞLU N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.1, pp.625-632, 2015 (SCI-Expanded)

32. Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage

AYDIN I., GÖKOĞLU N.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.116, no.8, pp.996-1001, 2014 (SCI-Expanded)

33. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

Uran H., GÖKOĞLU N.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.51, no.4, pp.722-728, 2014 (SCI-Expanded)

34. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

Sae-leaw T., Benjakul S., GÖKOĞLU N., Nalinanon S.

FOOD CHEMISTRY , vol.141, no.3, pp.2466-2472, 2013 (SCI-Expanded)

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

Yerlikaya P., TOPUZ O. K., Buyukbenli H. A., GÖKOĞLU N.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.22, no.3, pp.290-297, 2013 (SCI-Expanded)

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

GÖKOĞLU N., Yerlikaya P., TOPUZ O. K., Buyukbenli H. A.

FOOD SCIENCE AND BIOTECHNOLOGY , vol.21, no.6, pp.1641-1645, 2012 (SCI-Expanded)

37. Inhibition of lipid oxidation in anchovy oil (Engraulis encrasicholus) enriched emulsions during refrigerated storage

GÖKOĞLU N., TOPUZ O. K., Buyukbenli H. A., Yerlikaya P.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.47, no.7, pp.1398-1403, 2012 (SCI-Expanded)

38. EFFECTS OF TOMATO AND GARLIC EXTRACTS ON OXIDATIVE STABILITY IN MARINATED ANCHOVY

GÖKOĞLU N., Yerlikaya P., TOPUZ O. K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.36, no.3, pp.191-197, 2012 (SCI-Expanded)

39. Effects of Packaging Atmospheres on the Quality and Shelf Life of Beef Steaks

GÖKOĞLU N., Yerlikaya P., Uran H., TOPUZ O. K.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , vol.17, no.3, pp.435-439, 2011 (SCI-Expanded)

40. THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGES

GÖKOĞLU N., Yerlikaya P., Uran H., TOPUZ O. K.

JOURNAL OF FOOD QUALITY , vol.33, pp.367-380, 2010 (SCI-Expanded)

41. Effect of Previous Plant Extract Treatment on Sensory and Physical Properties of Frozen Bonito (Sarda sarda) Filllets

Yerlikaya P., GÖKOĞLU N.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES , vol.10, no.3, pp.341-349, 2010 (SCI-Expanded)

42. Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

Yerlikaya P., GÖKOĞLU N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.2, pp.252-257, 2010 (SCI-Expanded) Sustainable Development

43. USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

Yerlikaya P., GÖKOĞLU N., TOPUZ O. K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.34, no.1, pp.127-138, 2010 (SCI-Expanded) Sustainable Development

44. Determination of microbial contamination sources at a Frankfurter sausage processing line

GÜNGÖR E., GÖKOĞLU N.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , vol.34, no.1, pp.53-59, 2010 (SCI-Expanded) Sustainable Development

45. Changes in the proximate composition of bluefin tuna (Thunnus thynnus) reared in the cages located on the Gulf of Antalya (Turkey's Western Mediterranean coast) during the fattening period

Yerlikaya P., GÖKOĞLU N., TOPUZ O. K., GÖKOĞLU M.

AQUACULTURE RESEARCH , vol.40, no.15, pp.1731-1734, 2009 (SCI-Expanded)

46. Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

GÖKOĞLU N., TOPUZ O. K., Yerlikaya P.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.42, no.1, pp.113-118, 2009 (SCI-Expanded)

47. Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

GÖKOĞLU N., Yerlikaya P.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.6, pp.1004-1008, 2008 (SCI-Expanded) Sustainable Development

48. Trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus)

GÖKOĞLU N., Yerlikaya P., GÖKOĞLU M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.88, no.2, pp.175-178, 2008 (SCI-Expanded)

49. Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages

Cengiz E., Gokoglu N.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.3, pp.366-372, 2007 (SCI-Expanded)

50. Seasonal variations in proximate and elemental composition of pearl oyster (Pinctada radiata, Leach, 1814)

Gokoglu N., Gokoglu M., Yerlikaya P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.86, no.13, pp.2161-2165, 2006 (SCI-Expanded)

51. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition

Cengiz E., Gokoglu N.

FOOD CHEMISTRY , vol.91, no.3, pp.443-447, 2005 (SCI-Expanded)

52. Quality changes of fish patties produced from anchovy during refrigerated storage

Yerlikaya P., Gokoglu N., URAN H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.220, no.3-4, pp.287-291, 2005 (SCI-Expanded)

53. Changes in biogenic amine contents and sensory quality of sardine (Sardina pilchardus) stored at 4C and 20C

GÖKOĞLU N., Yerlikaya P., Cengiz E.

JOURNAL OF FOOD QUALITY , vol.27, no.3, pp.221-231, 2004 (SCI-Expanded)

54. Investigation of the sensory properties of the flesh of rainbow trout (Oncorhynchus mykiss) fed diets with astaxanthin, shrimp waste meal and red pepper meal

Diler I., GÖKOĞLU N.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.3, pp.217-222, 2004 (SCI-Expanded)

55. The effect of organic acid treatments on the melanosis inhibition and shelf-life in shrimp (Penaeus japonicus)

ACTA ALIMENTARIA , vol.33, no.2, pp.191-199, 2004 (SCI-Expanded)

56. Quality changes of blue crab (Callinectes sapidus) meat during frozen storage

Yerlikaya P., Gokoglu N.

JOURNAL OF FOOD QUALITY , vol.27, no.1, pp.83-89, 2004 (SCI-Expanded)

57. Use of eye fluid refractive index in sardine (Sardina pilchardus) as a freshness indicator

Gokoglu N., Yerlikaya P.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.3, pp.295-297, 2004 (SCI-Expanded)

58. Ton balığının (Katsuwonus pelamis, L. 1758) konserveye işlenmesi sırasında besin içeriği ve kalitesinde meydana gelen değişimlerin belirlenmesi.

GÖKOĞLU N., CENGİZI E., YERLİKAYA P.

Gıda , vol.29, no.2, pp.149-157, 2004 (Peer-Reviewed Journal)

59. Determination of the shelf life of marinated sardina (sardina pilchardus) stored at 4°C.

FOOD CONTROL , vol.15, no.1, pp.1-4, 2004 (SCI-Expanded)

60. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

Gokoglu N., Yerlikaya P., Cengiz E.

FOOD CHEMISTRY , vol.84, no.1, pp.19-22, 2004 (SCI-Expanded)

61. Biogenic amines formation in sardine marinade during refrigerated storage

GÖKOĞLU N., Yerlikaya P., Cengiz E.

JOURNAL OF FOOD BIOCHEMISTRY , vol.27, no.5, pp.435-447, 2003 (SCI-Expanded)

62. Changes in biogenic amines during maturing of sardine (Sardina pilchardus) .

FISHERIES SCIENCE , vol.69, no.4, pp.823-829, 2003 (SCI-Expanded)

63. Determination of proximate composition and mineral contents of blue crab and swim crab caught off the Gulf of Antalya

FOOD CHEMISTRY , vol.80, no.4, pp.495-498, 2003 (SCI-Expanded)

64. Gıdalarda biyojen aminler ve önemi

GIDA , vol.6, no.12, pp.24-30, 2002 (Peer-Reviewed Journal)

65. Konserveye işlenen sarı kanat orkinos balığı (Thunnus albacares, L. 1758) nın besin bileşimindeki değişimlerin tespiti.

ŞENTÜRK A., BAYGAR T., GÖKOĞLU N., KAPLAN M., ŞENTÜRK İ.

İstanbul Üniversitesi Su Ürünleri Dergisi , vol.14, pp.48-58, 2002 (Peer-Reviewed Journal)

66. A descriptive method for sensory evaluation of mussels

Gokoglu N.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY , vol.35, no.7, pp.563-567, 2002 (SCI-Expanded)

67. The effect of frozen storage on the proximate composition and quality of mussels (Mytilus galloprovincialis)

GÖKOĞLU N., ERKAN N., ÖZDEN Ö.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.9, no.2, pp.83-88, 2000 (SCI-Expanded)

68. Farklı sıcaklıklarda depolanan kalamardaki (Loligo vulgaris Lamarck) kalite değişimlerinin incelenmesi

GÖKOĞLU N., METIN S., BAYGAR T., ÖZDEN Ö., ERKAN N.

TURKISH JOURNAL OF VETERINARY SCIENCES , vol.23, no.6, pp.511-514, 1999 (SCI-Expanded)

69. Seasonal variation in fat content of anchovy (Engraulis encrasicolus)

GÖKOĞLU N., ÖZDEN Ö., ERKAN ÖZDEN N., Baygar T., Metin S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.34, no.4, pp.401-402, 1999 (SCI-Expanded)

70. Haltbarkeit gefriergelater küchenfertiger miesmuscheln

ERKAN N., GÖKOĞLU N.

Informationen Für Die Fischwirtschaft aus Der Fischereiforschung , vol.46, no.4, pp.44-47, 1999 (SCI-Expanded)

71. Avlama mevsiminin hamsi (Engraulis encrasicolus L. 1758) balığında bazı kalite değerlerine ve dayanma süresine etkisİ

TÜRKER S., GÖKOĞLU N., ÖZDEN Ö., ERKAN N., METIN S., BAYGAR T.

BİYOTEKNOLOJİ (KÜKEM) , vol.22, no.2, pp.41-48, 1999 (Peer-Reviewed Journal)

72. HACCP (Kritik Kontrol Noktalarında Tehlike Analizleri) ve Su Ürünlerine uygulanması

GÖKOĞLU N., VARLIK C.

GIDA TEKNOLOJİSİ , vol.12, pp.71-78, 1998 (Peer-Reviewed Journal)

73. Physical, chemical and sensory analyses of freshly harvested sardines (Sardina Pilchardus) stored at 4°C.

GÖKOĞLU N., ÖZDEN Ö., ERKAN N.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.7, no.2, pp.5-15, 1998 (SCI-Expanded)

74. Farklı asit-tuz konsantrasyonlarıyla hamsi marinatı üretimi esnasında oluşan bazı değişiklikler ve raf ömrünün belirlenmesi.

AKSU H., ERKAN N., ÇOLAK H., VARLIK C., GÖKOĞLU N., UĞUR M.

YYÜ. Veteriner Fakültesi Dergisi , vol.81, no.1-2, pp.86-90, 1997 (Peer-Reviewed Journal)

75. Soğukta saklanan sardalya balığının (Sardina piilchardus W. 1792) raf ömrünün belirlenmesi

ÖZDEN Ö., GÖKOĞLU N.

GIDA TEKNOLOJİSİ , vol.1, no.6, pp.37-42, 1996 (Peer-Reviewed Journal)

76. Sardalya balığının (Sardina plichardus W. 1792) soğukta depolanması sırasında yağında oluşan değişşimlerin incelenmesi

Gıda , vol.22, no.4, pp.309-313, 1996 (Peer-Reviewed Journal)

77. Su ürünlerinin kalite kontrolunda duyusal analizler ve önemi.

GÖKOĞLU N., BAYGAR T.

SU ÜRÜNLERİ ENFORMASYON , vol.4, no.47-48, pp.13-19, 1996 (Peer-Reviewed Journal)

78. Sardalya balığının (Sardina pilchardus W. 1792) yağ asitleri kompozisyonu üzerine soğuk depolamanın etkisi.

ÖZDEN Ö., GÖKOĞLU N.

EGE ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.13, no.1-2, pp.89-95, 1996 (Peer-Reviewed Journal)

79. Ton konservelerinin duyusal, fiziksel ve kimyasal kalite özellikleri baklımından incelenmesi

BAYGAR T., GÖKOĞLU N.

GIDA VE TEKNOLOJİ , vol.1, no.1, pp.26-36, 1996 (Peer-Reviewed Journal)

80. Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi.

Gıda , vol.20, no.5, pp.273-279, 1995 (Peer-Reviewed Journal)

81. Alabalık (Oncorhynchus mykiss W. 1792) marinatında olgunlaşma süresinin belirlenmesi.

GÜN H., GÖKOĞLU N., VARLIK C.

İSTANBUL ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.1-2, pp.138-144, 1994 (Peer-Reviewed Journal)

82. Alabalık (Oncorhynchus mykiss W. 1792) lakerdasının dayanma süresinin belirlenmesi

GÖKOĞLU N., GÜN H., VARLIK C.

İSTANBUL ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.1, no.2, pp.74-80, 1994 (Peer-Reviewed Journal)

83. Dondurulmuş karideslerin (Parapenaeus longirostris, Lucas 1846) depolanması

VARLIK C., GÖKOĞLU N., GÜN H.

EGE ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.10, no.37-38-39, pp.71-78, 1993 (Peer-Reviewed Journal)

84. Marinat üretiminde sıcaklığın sirke tuz geçişi üzerine etkisi.

Gıda , vol.18, no.4, pp.223-228, 1993 (Peer-Reviewed Journal)

85. Ton konservelerinde histamin düzeylerinin belirlenmesi

Gıda , vol.17, no.4, pp.239-245, 1992 (Peer-Reviewed Journal)

86. Balıkların soğutulması

SU ÜRÜNLERİ ENFORMASYON , vol.3, pp.22-25, 1992 (Peer-Reviewed Journal)

87. Balıkların dondurulması

SU ÜRÜNLERİ ENFORMASYON , vol.3, pp.16-18, 1992 (Peer-Reviewed Journal)

88. Dumanlanmış gökkuşağı alabalığının (Salmo gairdneri R. 1836) raf ömrü üzerine bir çalışma

Gıda , vol.17, no.1, pp.61-69, 1992 (Peer-Reviewed Journal)

89. İstavrit (Trachurus mediterraneus mediterraneus (Steindachner , 1861)) nın Satış koşullarındaki Kalite Değişimi Üzerine Bir Araştırma

İSTANBUL ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.1-2, pp.99-106, 1991 (Peer-Reviewed Journal)

90. Dondurulmuş lüfer (Pomatomus saltator (Linneaeus, 1766)) ın raf ömrünün belirlenmesi.

İSTANBUL ÜNİVERSİTESİ SU ÜRÜNLERİ DERGİSİ , vol.1-2, pp.107-112, 1991 (Peer-Reviewed Journal)

Papers Presented at Peer-Reviewed Scientific Conferences 147

1. PREVENTION OF MELANOSIS IN SHRIMP WITH THE COMBINATION OF ANTIMELANOTIC AGENTS AND VACUUM PACKAGING

VI. INTERNATIONAL AAGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE, Edirne, Turkey, 17 - 20 September 2024, pp.10-12, (Full Text)

2. SEAFOOD FRAUD: ITS ASPECTS ON TRADE, MARKETING AND FOOD SAFETY

VI. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCE, Edirne, Turkey, 17 - 20 September 2024, pp.18-20, (Full Text)

3. Vakum Altında Pişirme (Sous-Vide) Yöntemiyle Hazırlanan Hamsi Marinatlarının Bazı Duyusal ve Fiziksel Özellikleri

GÜMÜŞ B., GÖKOĞLU N., ARMAN A.

I. Ulusal Gastronomi Çalışmaları Sempozyumu, İstanbul, Turkey, 18 - 19 February 2021, pp.13, (Summary Text)

4. EFFECTS OF ENZYME APPLICATION ON PHYSICOCHEMICAL PROPERTIES OF OCTOPUS (Octopus vulgaris) MUSCLE

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K.

Hydromedit 2018, Volos, Greece, 8 - 11 November 2018, pp.296-299, (Full Text)

5. INVESTIGATION OF THE INHIBITORY EFFECT OF ERYTHORBIC ACID ON MELANOSIS IN RED SHRIMP (Aristomorpho foliacea)

GÖKOĞLU N., Toktaş B.

Hydromedit 2018, Volos, Greece, 8 - 11 November 2018, pp.300-302, (Full Text)

6. Effects of different freezing methods on the quality of red shrimp (Aristomorphea folicea)

GÖKOĞLU N., Han A. T.

2nd International Conference on Agriculture and Life Sciences, Tiran, Albania, 7 - 09 May 2018, pp.317, (Summary Text)

7. Quality changes in coated shrimp with powdered herbal extracts

International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 11 - 13 April 2018, pp.51, (Summary Text)

8. Food safety perpectives on the use of antibiotics in aquaculture

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU M.

International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 11 - 13 April 2018, pp.170, (Full Text)

9. Food safety perpectives on the use of antibiotics in aquaculture

GÖKOĞLU N., YERLİKAYA P., GÖKOĞLU M.

International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 11 - 13 April 2018, pp.170, (Full Text)

10. Food safety perpectives on the use of antibiotics in aquaculture", International Conference on Raw Materials to Processed Foods

GÖKOĞLU N., YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU M.

International Conference on Raw Materials to Processed Foods, Antalya, Nisan 2018, Antalya, Turkey, 11 - 13 April 2018, pp.170, (Full Text)

11. Turizm İşletmelerinde Gıda Güvenliği

YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., GÖKOĞLU N., YATMAZ H. A.

Turizm ve Mikrobiyal Gıda Güvenliği, Antalya, Turkey, 13 - 14 December 2017, pp.6, (Summary Text) Sustainable Development

12. Composition of Anchovy Oil Enriched Emulsions

International Congress of Agriculture and Environment., Antalya, Turkey, 16 - 18 November 2017, pp.9, (Summary Text)

13. Composition of Anchovy Oil Enriched Emulsions

YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., GÖKOĞLU N., YATMAZ H. A.

International Congress of Agriculture and Environment., Antalya, Turkey, 16 - 18 November 2017, pp.9, (Summary Text)

14. Effects of High Pressure Processing on the Quality Parameters of Marinated Herring

UÇAK İ., GÖKOĞLU N., TOEPFL S.

International Congress of Agriculture and Environment., Antalya, Turkey, 16 - 18 November 2017, pp.50, (Summary Text)

15. Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle

GÖKOĞLU N., UCAK I., YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., YATMAZ H. A.

International Symposium on Animal Science, 5 - 10 June 2017, pp.22, (Summary Text)

16. Effects of cooking on protein functionality and texture of fresh and frozen thawed squid (Loligo vulgaris) muscle

GÖKOĞLU N., UCAK I., YERLİKAYA KEBAPÇIOĞLU P., TOPUZ O. K., YATMAZ H. A.

International Symposium on Animal Science, 5 - 10 June 2017, pp.22, (Summary Text)

17. Oxidative alterations of lipids in frozen fish at different time and speed during frozen storage

GÖKOĞLU N., Aydın I.

International Symposium on Animal Science, 5 - 10 June 2017, pp.23, (Summary Text)

18. Change of microbiological quality attributes of marinated herring treated high pressure

UÇAK İ., GÖKOĞLU N., TOPFL S.

International Conference on Agriculture Forest Food Sciences and Technology, Nevşehir, Turkey, 15 - 17 May 2017, pp.8, (Summary Text)

19. Effects of High pressure processing on the sensory quality of marinated herring

UÇAK İ., GÖKOĞLU N., TOEPFL S.

International Conference on Agriculture Forest Food Sciences and Technology, Nevşehir, Turkey, 15 - 17 May 2017, pp.1060, (Summary Text)

20. Utilization of Cryoprotectants In Frozen Seafood Industry

International Symposium on Fisheries and Aquatic Sciences, Antalya, Turkey, 3 - 05 November 2016, pp.486, (Summary Text)

21. Utilization of Cryoprotectants In Frozen Seafood Industry

International Symposium on Fisheries and Aquatic Sciences, Antalya, Turkey, 3 - 05 November 2016, pp.486, (Summary Text)

22. Effects of tumbling on proteins and texture of squid (Loligo vulgaris) muscle

GÖKOĞLU N., YATMAZ H. A.

The Food Factor I, Barcelona, Spain, 2 - 04 November 2016, pp.318, (Summary Text)

23. Chromatographic analysis of biogenic amines in seafood

46. WEFTA Conference, Split, Croatia, 12 - 14 October 2016, pp.165, (Summary Text)

24. Chromatographic analysis of biogenic amines in seafood

46. WEFTA Conference, Split, Croatia, 12 - 14 October 2016, pp.165, (Summary Text)

25. Effects of organic acids on physicochemical characteristics of octopus muscle

46th WEFTA, Split, Croatia, 12 - 14 October 2016, pp.198, (Full Text)

26. Effects of organic acids on physicochemical characteristics of octopus muscle

YERLİKAYA KEBAPÇIOĞLU P., GÖKOĞLU N., YATMAZ H. A., ILKNUR U.

46th WEFTA, Split, Croatia, 12 - 14 October 2016, pp.198, (Full Text)

27. Inhibitory Effects of High Pressure processing on Morganella psychrotolerans in Herring

UÇAK İ., GÖKOĞLU N., Toepfl S., Kiessling M.

Trans Atlantic Fisheries Technology Conference, Nantes, France, 12 - 15 October 2015, pp.41-42, (Summary Text)

28. Transglutaminaz enziminin farklı balık türlerinde biyojen amin oluşumu üzerine etkisi.

YERLİKAYA P., YATMAZ H. A., UÇAK İ., GÖKOĞLU N.

18. Ulusal Su Ürünleri Sempozyumu, İzmir, Turkey, 1 - 04 September 2015, pp.289, (Summary Text)

29. The effect of transglutaminase addition on the quality alterations of rainbow trout mince

VII. International Water and Fish Conference, Belgrade, Serbia, 10 - 12 June 2015, (Summary Text)

30. The effect of transglutaminase addition on the quality alterations of rainbow trout mince

YERLİKAYA P., GÖKOĞLU N., YATMAZ H. A., UÇAK İ.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.291-292, (Summary Text)

31. Effects of Tumbling Process on Physicochemical Properties of Octopus (Octopus vulgaris)

GÖKOĞLU N., YERLİKAYA P., UÇAK İ., YATMAZ H. A.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.241-242, (Full Text)

32. Inhibition of Lipid oxidation in Anchovy Oil by Grapefruit Albedo Extract

YATMAZ H. A., YERLİKAYA P., GÖKOĞLU N., UÇAK İ.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.151-152, (Summary Text)

33. The effect of transglutaminase addition on the quality alterations of rainbow trout mince

YERLİKAYA P., GÖKOĞLU N., YATMAZ H. A., UÇAK İ.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.291-292, (Summary Text)

34. Effects of Tumbling Process on Physicochemical Properties of Octopus (Octopus vulgaris)

GÖKOĞLU N., YERLİKAYA P., UÇAK İ., YATMAZ H. A.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.241-242, (Full Text)

35. Inhibition of Lipid oxidation in Anchovy Oil by Grapefruit Albedo Extract

YATMAZ H. A., YERLİKAYA P., GÖKOĞLU N., UÇAK İ.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.151-152, (Summary Text)

36. Effects of High Pressure Processing on Microbiological Quality of Herring (Clupea harengus)

UÇAK İ., GÖKOĞLU N., YATMAZ H. A.

VII. International Water and Fish Conference, Belgrad, Montenegro, 10 - 12 June 2015, pp.153-154, (Summary Text)

37. Su Ürünlerinde Biyojen Amin Oluşumu ve İnsan Sağlığına Etkileri

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.171-172, (Full Text)

38. Su Ürünlerinde Organokalay Bileşiklerinin Kontaminasyonu ve İnsan Sağlığına Etkileri

YATMAZ H. A., GÖKOĞLU N., UÇAK İ.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.82, (Full Text)

39. Su Ürünlerinde Biyojen Amin Oluşumu ve İnsan Sağlığına Etkileri

UÇAK İ., GÖKOĞLU N., YATMAZ H. A.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.171-172, (Full Text)

40. Su Ürünlerinde Organokalay Bileşiklerinin Kontaminasyonu ve İnsan Sağlığına Etkileri

YATMAZ H. A., GÖKOĞLU N., UÇAK İ.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.82, (Full Text)

41. Farklı karides türlerinde kafa ayıklama işleminin melanosis üzerine etkisi

YERLİKAYA P., GÖKOĞLU N., TOPUZ O. K., YATMAZ H. A.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.48, (Summary Text)

42. Effects of High Pressure Processing on the Sensory Properties of Fish Marinade

52nd European High Pressure Research Group International Meeting, Lyon, France, 7 - 12 September 2014, pp.165-166, (Full Text)

43. Effects of Apple Cider Vinegar on Chemical and Sensory Properties of Marinated Fish

GÖKOĞLU N., UÇAK İ.

7 th Annual International Symposium on Agriculture, Atina, Greece, 14 - 17 July 2014, pp.40-41, (Full Text)

44. Influence of raw material freshness on the quality of fish marınade

GÖKOĞLU N., UÇAK İ.

International Fisheries Symposium (IFS 2013), Thailand, 1 - 04 November 2013, pp.304, (Summary Text)

45. Inactivation Of E.Coli After High Pressure Processing In Smoked Mackerel

Innovation Food Conference (IFOOD), Hannover, Germany, 8 - 10 October 2013, pp.20-21, (Full Text)

46. Inactivation of E.coli after high pressure processing in smoked mackerel

IFOOD 2013, Germany, 1 - 04 October 2013, vol.8-10 EKİM, pp.25, (Summary Text)

47. Antalya Körfezi'nde yakalanan bazı su ürünlerinin yenilebilir dokularındaki iz element düzeylerinin belirlenmesi

Ulusall Zooloji Kongresi, Nevşehir, Turkey, 28 - 31 August 2013, pp.95, (Full Text)

48. Su ürünleri Muhafazasında Yüksek Hidrostatik Basınç Uygulamamaları

GÖKOĞLU N., BÜYÜKBENLİ H. A.

Ulusall Zooloji Kongresi, Nevşehir, Turkey, 1 - 04 August 2013, pp.95, (Full Text)

49. Effects of rosemary extract on the melanosis inhibition and quality of shrimp

The first International Fisheries Symposium in Northern Cyprus, Cyprus (Kktc), 1 - 04 March 2013, pp.30-31, (Summary Text)

50. Quality Assessment of Common Pandora (Pagellus erythrınus) During Storage on Ice Made From Citrus Extracts

BAĞDATLI İ., GÖKOĞLU N., GÜMÜŞ B., YERLİKAYA KEBAPÇIOĞLU P.

Chemical Reactions in Foods VII, Prak, Czech Republic, 14 - 16 November 2012, pp.123, (Summary Text)

51. Quality Assessment of Common Pandora (Pagellus erthrinus) During Storage on ice Made from Citrus Extracts

UÇAK İ., GÖKOĞLU N., Gümüş B., YERLİKAYA P.

Chemical reactions in Foods VII, Prag, Czech Republic, 14 - 16 November 2012, pp.25-26, (Full Text)

52. Inhibition of lipid oxidation in anchovy oil by citrus extracts during storage.

YERLİKAYA P., GÜMÜŞ B., UÇAK İ., GÖKOĞLU N.

hemical Reactions in Foods VII, Prague, Czech Republic, 14 - 16 November 2012, pp.12, (Full Text)

53. Inhibition of lipid oxidation in anchovy oil by citrus extracts during storage

YERLİKAYA KEBAPÇIOĞLU P., GÜMÜŞ B., UÇAK İ., GÖKOĞLU N.

Chemical Reactions in Foods VII, Prague, Czech Republic, 14 - 16 November 2012, pp.124, (Full Text)

54. Inhibition of Lipid Oxidation in Anchovy Oil by Citrus Extracts During Storage

YERLİKAYA P., gümüş b., UÇAK İ., GÖKOĞLU N.

Chemical reactions in Foods VII, Prag, Czech Republic, 14 - 16 November 2012, pp.124-125, (Full Text)

55. Quality assessment of common Pandora (pagellus erthrinus) during storage on ice made from citrus extracts.

GÖKOĞLU N., YERLİKAYA P., TOPUZ O. K., BÜYÜKBENLİ H. A.

Chemical reactions in Foods VII, Czech Republic, 1 - 04 November 2012, pp.123, (Full Text)

56. Fatty acids of different shrimp species caught from the gulf of Antalya, Mediterranean Sea

. Chemical reactions in Foods VII, Czech Republic, pp.181, (Full Text)

57. Optimization of shrimp snack production by response surface methodology: Sensory properties.

Chemical Reactions in Foods VII, Czech Republic, 1 - 04 November 2012, pp.217, (Full Text)

58. Optimization of shrimp snack production by response surface methodology: Sensory properties.

Chemical Reactions in Foods VII, Czech Republic, pp.217, (Full Text)

59. . Inhibit,on of lipid oxidation in anchovy oil by citrus extracts during storage.

Chemical reactions in Foods VII, Czech Republic, pp.124, (Full Text)

60. . Inhibit,on of lipid oxidation in anchovy oil by citrus extracts during storage.

GÖKOĞLU N., YERLİKAYA P., TOPUZ O. K., BÜYÜKBENLİ H. A.

Chemical reactions in Foods VII, Czech Republic, 1 - 04 November 2012, pp.124, (Full Text)

61. Fatty acids of different shrimp species caught from the gulf of Antalya, Mediterranean Sea

. Chemical reactions in Foods VII, Czech Republic, pp.181, (Full Text)

62. Fatty acids of different shrimp species caught from the gulf of Antalya, Mediterranean Sea

GÖKOĞLU N., YERLİKAYA P., TOPUZ O. K., BÜYÜKBENLİ H. A.

. Chemical reactions in Foods VII, Czech Republic, 1 - 04 November 2012, pp.181, (Full Text)

63. Balık Yağı İle Zenginleştirilmiş Mayonezlerin Besleyici Değeri

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, pp.277, (Full Text)

64. Hamsi Yağının Farklı Kısımlarında Yağ Aitleri Kompozisyonu ve Oksidasyon Ürünlerinin Düzeylerinin Belirlenmesi

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, pp.291, (Full Text)

65. Karides eti I,le zenginleştirilmiş tortilla cipslerinin Kalite Özellikleri.

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, 1 - 04 October 2012, pp.192, (Full Text)

66. Hamsi Yağının Farklı Kısımlarında Yağ Aitleri Kompozisyonu ve Oksidasyon Ürünlerinin Düzeylerinin Belirlenmesi

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, 1 - 04 October 2012, pp.291, (Full Text)

67. Hamsi Yağının Farklı Kısımlarında Yağ Aitleri Kompozisyonu ve Oksidasyon Ürünlerinin Düzeylerinin Belirlenmesi

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, pp.291, (Full Text)

68. Su ürünleri Muhafazasında Yüksek Hidrostatik Basınç Uygulamamaları.

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, pp.456, (Full Text)

69. Balık Yağı İle Zenginleştirilmiş Mayonezlerin Besleyici Değeri

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, 1 - 04 October 2012, pp.277, (Full Text)

70. Su ürünleri Muhafazasında Yüksek Hidrostatik Basınç Uygulamamaları.

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, 1 - 04 October 2012, pp.456, (Full Text)

71. Karides eti I,le zenginleştirilmiş tortilla cipslerinin Kalite Özellikleri.

Türkiye 11. Gıda Kongreresi, Hatay, Turkey, pp.192, (Full Text)

72. Protective effect of grape seed extract treatment before and after freezing on lipids of bonito.

International Conference of Agricultural Engineering CIGR-AgEng2012, Valencia, Spain, 8 - 12 July 2012, pp.12, (Full Text) Sustainable Development

73. Investigation of oxidative changes of emulsion enriched with anchovy oil and plant extracts

International Conference of Agricultural Engineering, Spain, 1 - 04 July 2012, pp.125, (Full Text)

74. Protective effect of grape seed extract treatment before and after freezing on lipids of bonito

BÜYÜKBENLİ H. A., GÖKOĞLU N.

. International Conference of Agricultural Engineering, Spain, 1 - 04 July 2012, pp.124, (Full Text) Sustainable Development

75. Bazı Bitki Ekstraktlarının karideslerde Kararma ve Kalite Değişimleri Üzerine Etkileri.

16. Ulusal Su Ürünleri Sempozyumu,, Antalya, Turkey, (Summary Text)

76. Biberiye Ekstraktının Vakum Paketlenmiş Uskumuru Burgerlerinin Yağ Asitleri Kompozisyonuna Etkisi

BÜYÜKBENLİ H. A., GÖKOĞLU N.

16. Ulusal Su Ürünleri Sempozyumu,, Antalya, Turkey, pp.67, (Summary Text)

77. Bazı Bitki Ekstraktlarının karideslerde Kararma ve Kalite Değişimleri Üzerine Etkileri.

16. Ulusal Su Ürünleri Sempozyumu,, Antalya, Turkey, 1 - 04 October 2011, pp.126-127, (Summary Text)

78. Biberiye Ekstraktının Vakum Paketlenmiş Uskumuru Burgerlerinin Yağ Asitleri Kompozisyonuna Etkisi

16. Ulusal Su Ürünleri Sempozyumu,, Antalya, Turkey, 1 - 04 October 2011, pp.67, (Summary Text)

79. Use of plant extracts as natural preservatives in a ready-to-eat seafood product.

4th International Conference on Aquatic Resources (ICAR 2010), Alexandria, Egypt, 7 - 10 December 2010, pp.23, (Full Text)

80. Pomegranate peel extract as a glazing solvent.

4th International Conference on Aquatic Resources (ICAR 2010), Alexandria, Egypt, 7 - 10 December 2010, pp.24, (Full Text)

81. Pomegranate peel extract as a glazing solvent.

4th International Conference on Aquatic Resources (ICAR-10), Egypt, 1 - 04 December 2010, pp.24, (Summary Text)

82. Use of plant extracts as natural ppreservatives in a ready-to-eat seafood product.

4th International Conference on Aquatic Resources (ICAR-10), Egypt, 1 - 04 December 2010, pp.23, (Summary Text)

83. Extrusion processing of seafood.

4th International Conference on Aquatic Resources (ICAR-10), Egypt, 1 - 04 December 2010, pp.27, (Summary Text)

84. Improving food security through aquaculture.

Global Conference on Aquaculture: Farming the waters for people and Food, Thailand, 1 - 04 September 2010, pp.124, (Summary Text) Sustainable Development

85. Improving food security through aquaculture.

Global Conference on Aquaculture: Farming the waters for people and Food, Thailand, pp.124, (Summary Text) Sustainable Development

86. Effects of plant extracts on the quality changes of salted anchovy during refrigerated storage

EFFOST 2009. New Challenges in Food Preservation Conference, Hungary, pp.32, (Full Text)

87. The effect of shrimp coating ingredient: Grape seed extract

EFFOST 2009. New Challenges in Food Preservation Conference,, Hungary, 1 - 04 November 2009, pp.36, (Full Text) Sustainable Development

88. Effects of plant extracts on the quality changes of salted anchovy during refrigerated storage

EFFOST 2009. New Challenges in Food Preservation Conference, Hungary, 1 - 04 November 2009, pp.32, (Full Text)

89. The effect of shrimp coating ingredient: Grape seed extract

EFFOST 2009. New Challenges in Food Preservation Conference,, Hungary, pp.36, (Full Text) Sustainable Development

90. Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy

3rd Joint Trans-Atlantic Fisheries Technology Conference, Denmark, 1 - 04 September 2009, pp.212, (Full Text)

91. Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy

3rd Joint Trans-Atlantic Fisheries Technology Conference, Denmark, pp.212, (Full Text)

92. Inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy

3rd Joint Trans-Atlantic Fisheries Technology Conference, Denmark, pp.212, (Full Text)

93. Bitki Özütleri İlave edilmiş balık kroketin dondurulmuş depolama süresince kalite değişimlerinin incelenmesi.

XV. Ulusal Su Ürünleri Sempozyumu, 1-4 temmuz Rize., Rize, Turkey, 1 - 04 July 2009, pp.9, (Summary Text)

94. Yeşil çay ekstraktı uygulaması ile dondurulmuş palamut balığı filetolarında lipid oksidasyonunun önlenmesi

XV. Ulusal Su Ürünleri Sempozyumu,, Rize, Turkey, pp.498, (Full Text)

95. Yeşil çay ekstraktı uygulaması ile dondurulmuş palamut balığı filetolarında lipid oksidasyonunun önlenmesi

XV. Ulusal Su Ürünleri Sempozyumu,, Rize, Turkey, 1 - 04 July 2009, pp.498, (Full Text)

96. The present status of fish processing industry in Turkey

Resource management. Short Communications of Contrubutions Presented at International Conference Aquaculture Europe 08, Poland, 1 - 04 September 2008, pp.126, (Full Text)

97. Effects of garlic extract on the quality of coated shrimp during frozen storage

Resource management. Short Communications of Contrubutions Presented at International Conference Aquaculture Europe 08, Poland, 1 - 04 September 2008, pp.141, (Summary Text)

98. Effects of garlic extract on the quality of coated shrimp during frozen storage

Resource management. Short Communications of Contrubutions Presented at International Conference Aquaculture Europe 08, Poland, pp.141, (Summary Text)

99. Effects of garlic extract on the quality of coated shrimp during frozen storage

TOPUZ O. K., YERLİKAYA P., GÖKOĞLU N.

Resource management. Short Communications of Contrubutions Presented at International Conference Aquaculture Europe 08, Poland, pp.141, (Summary Text)

100. Hazards related to food safety in aquaculture products and prevention

1st International Congress of Seafood Technology, İzmir, Turkey, 18 - 21 May 2008, pp.109, (Summary Text)

101. Preservation of marinated fish in Pomegranate sauce

GÖKOĞLU N., TOPUZ O. K., YERLİKAYA P.

1st International Congress of Seafood Technology, Turkey, 1 - 04 May 2008, pp.64, (Summary Text)

102. Hazards related to food safety in aquaculture products and prevention

TOPUZ O. K., YERLİKAYA P., GÖKOĞLU N.

1st International Congress of Seafood Technology, Turkey, pp.109, (Summary Text)

103. Hazards related to food safety in aquaculture products and prevention

TOPUZ O. K., YERLİKAYA P., GÖKOĞLU N.

1st International Congress of Seafood Technology, Turkey, 1 - 04 May 2008, pp.109, (Summary Text)

104. Development of HACCP Procedures to control Agrochemicals in Aquaculture Products

10th Asean Food Conference, Kualalumpur, Malaysia, 21 December - 23 August 2007, pp.75, (Summary Text)

105. Su ürünleri üretiminde antibiyotik kullanımına yönelik kritik kontrol noktalarında tehlike analizi (HACCP) planı.

XIV. Ulusal Su Ürünleri Sempozyumu, Muğla, Turkey, 4 - 07 September 2007, pp.12, (Full Text)

106. Kültürü yapılan su ürünlerinde gıda güvenlik riskleri ve HACCP siteminin uygulanması

14. Ulusal Su ürünleri Sempozyumu, Muğla, Turkey, 1 - 04 September 2007, pp.458, (Summary Text)

107. Su ürünleri teknolojisisnde ultrasonik tekniklerin kullanımı

14. Ulusal Su ürünleri Sempozyumu, Muğla, Turkey, pp.194, (Summary Text)

108. Quality changes and shelf life of beef steaks packed under modified atmosphere and vacuum during refrigerated storage

10th Asean Food Conference., Malaysia, pp.95, (Summary Text)

109. Quality changes and shelf life of beef steaks packed under modified atmosphere and vacuum during refrigerated storage

10th Asean Food Conference., Malaysia, 1 - 04 August 2007, pp.95, (Summary Text)

110. Development of HACCP Procedures to control Agrochemicals in Aquaculture Products.

10th Asean Food Conference., Malaysia, 1 - 04 August 2007, pp.75, (Summary Text)

111. Elemental compositions of shrimp species from the gulf of Antalya

AQUA 2006, Florence, Italy, 9 - 13 May 2006, pp.1019, (Full Text)

112. Su ürünlerine organoklor bileşiklerinin kontaminasyonu ve insan sağlığına etkileri

. 8. Gıda Kongresi, Bursa, Turkey, pp.74, (Summary Text)

113. Et ve ürünlerinde yağ oranını azaltma stratejileri.

9. Gıda Kongresi, Bolu, Turkey, 1 - 04 May 2006, pp.517-520, (Full Text)

114. Trace metal accumulatıon related to sex ın edıble tıssue of freshwater crayfısh Astacus leptodactylus

AQUA 2006, Italy, pp.349, (Summary Text)

115. Surimi atıklarının değerlendirilmesi

. 9. Gıda Kongresi, Bolu, Turkey, (Full Text)

116. Trace metal accumulatıon related to sex ın edıble tıssue of freshwater crayfısh Astacus leptodactylus

AQUA 2006, Italy, 1 - 04 May 2006, pp.349, (Summary Text)

117. Trace metal accumulatıon related to sex ın edıble tıssue of freshwater crayfısh Astacus leptodactylus

AQUA 2006, Italy, 1 - 04 May 2006, pp.1019, (Full Text)

118. Surimi atıklarının değerlendirilmesi

. 9. Gıda Kongresi, Bolu, Turkey, 1 - 04 May 2006, pp.561-564, (Full Text)

119. Et ve ürünlerinde yağ oranını azaltma stratejileri.

9. Gıda Kongresi, Bolu, Turkey, (Full Text)

120. Su ürünlerine organoklor bileşiklerinin kontaminasyonu ve insan sağlığına etkileri

. 8. Gıda Kongresi, Bursa, Turkey, 1 - 04 May 2006, pp.74, (Summary Text)

121. Farklı karides türlerinin besinsel içeriklerinin karşılaştırılması

13. Ulusal Su ürünleri Sempozyumu, Çanakkale, Turkey, 1 - 04 September 2005, pp.130, (Summary Text)

122. Effects of different thawing methods on some quality characteristics of frozen fish.

WEFTA 2005, Belgium, 1 - 04 September 2005, pp.79, (Summary Text)

123. . Investigation of physical attributes of pre- and post-rigor frozen rainbow trout (Onchorhynchus mykiss).

WEFTA 2005, Belgium, 1 - 04 September 2005, pp.83, (Summary Text)

124. . Antioksidan özellikli bitkisek ekstrakt kullanılarak karideslerde kararmanın önlenmesi.

13. Ulusal Su ürünleri Sempozyumu, Çanakkale, Turkey, 1 - 04 September 2005, pp.39, (Summary Text)

125. . Investigation of physical attributes of pre- and post-rigor frozen rainbow trout (Onchorhynchus mykiss).

WEFTA 2005, Belgium, pp.141, (Summary Text)

126. Effects of different thawing methods on some quality characteristics of frozen fish.

WEFTA 2005, Belgium, pp.79, (Summary Text)

127. Investigation of fat oxidation in salted anchovy during refrigerated storage.

Aquaculture Europe 2004, Spain, (Full Text)

128. Investigation of fat oxidation in salted anchovy during refrigerated storage.

Aquaculture Europe 2004, Spain, 1 - 04 October 2004, pp.845-846, (Full Text)

129. Comparison of histamine contents of sardine (Sardina Pilchardus) caught in different season during refrigerated storage

WEFTA 2004, Germany, (Summary Text)

130. Comparison of histamine contents of sardine (Sardina Pilchardus) caught in different season during refrigerated storage

WEFTA 2004, Germany, 1 - 04 September 2004, pp.77-79, (Summary Text)

131. Gıda endüstrisinde yüksek frekanslı ultrason uygulamaları

8. Gıda Kongresi, Bursa, Turkey, pp.25, (Full Text)

132. . Limon lifi ve soya protein konsantresi ilavesinin yağı azaltılmış sosislerin su tutma kapasitesi ve pişirme kaybına etkisi

CENGİZI E., GÖKOĞLU N.

8. Gıda Kongresi, Bursa, Turkey, 1 - 04 May 2004, pp.80, (Full Text)

133. Gıda endüstrisinde yüksek frekanslı ultrason uygulamaları

8. Gıda Kongresi, Bursa, Turkey, 1 - 04 May 2004, pp.25, (Full Text)

134. Turizm Tesislerinde HACCP Uygulamaları

11. Fabex ihtisas Fuarı Etkinlkleri, Antalya, Turkey, 1 - 04 February 2004, pp.1, (Full Text)

135. Dondurulmuş depolama süresince mavi yengeç (Callinectes sapidus) etinin kalite değişimlerinin belirlenmesi

12. Ulusal Su ürünleri Sempozyumu, Elazığ, Turkey, 1 - 04 September 2003, pp.208, (Summary Text)

136. Determination of Chemical Composition and Quality Changes of Mussel Meat (Mytilus galloprovincialis)

Aquaculture Europe 2003, Norway, 1 - 04 August 2003, pp.196-197, (Full Text)

137. Investigation of Microbiological Safety of Anchovy (Engraulis encrasicolus) and Horse Mackerel (Trachurus trachurus) Sold İn Markets of Antalya

UZUNLU S., YERLİKAYA P., GÖKOĞLU N., YILDIRIM İ.

Aquaculture Europe 2003, Norway, 1 - 04 August 2003, pp.344-345, (Full Text)

138. Seasonal Variations in Proximate Composition and Mineral Contents of Blue Crab (Callinectes sapidus).

Aquaculture Europe 2003, Norway, 1 - 04 August 2003, pp.376-377, (Full Text)

139. Sağlıklı Beslenme

Gıda ve Kalite, Antalya, Turkey, 1 - 04 October 2001, pp.1, (Full Text)

140. The Effect of Muscle Activity at Slaughter on Flesh Quality of Rainbow Trout Oncorhynchus mykiss)

Blacksea and Central Asian Symposium on Food Technology., Turkey, 1 - 04 October 2000, pp.87, (Full Text)

141. Avlama Mevsiminin Hamsi Balığında Bazı Kalite Değerlerinme ve Dayanma Süresine Etkisi

VARLIK C., GÖKOĞLU N., ÖZDEN Ö., ERKAN N., METIN S., BAYGAR T.

9. Ulusal Su Ürünleri Sempozyumu, Isparta, Turkey, 1 - 04 September 1997, pp.1-7, (Summary Text)

142. Su Ürünlerinde Biyotoksinler ve Tayin Yöntemleri.

GÖKOĞLU N., BAYGAR T.

Su Ürünleri Avlama ve İşleme Teknolojisi Workshop, İstanbul, Turkey, 1 - 04 March 1997, pp.1-5, (Summary Text)

143. Pişirilmeye Hazır Midye ( Mytilus galloprovincialis L. 1819) Ürünlerinin Dondurarak Saklanması ve Dayanma Süresinin Belirlenmesi.

ERKAN N., GÖKOĞLU N.

Su Ürünleri Avlama ve İşleme Teknolojisi Workshop, İstanbul, Turkey, 1 - 04 March 1997, pp.1-9, (Summary Text)

144. Fish Processing Industry in Turkey

GÖKOĞLU N., VARLIK C.

International Aquaculture Coference., Bulgaria, 1 - 04 July 1995, pp.3, (Summary Text)

145. International Aquaculture Coference.