Yesim Ozogul

Summary

Affiliation: Cukurova University
Country: Turkey

Publications

  1. ncbi request reprint Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens
    Yesim Ozogul
    Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330, Balcali, Adana, Turkey
    Recent Pat Food Nutr Agric 7:53-61. 2015
  2. doi request reprint Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea
    Yesim Ozogul
    Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 60:464-75. 2009
  3. ncbi request reprint Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage
    Yesim Ozogul
    Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcali, Adana, Turkey
    Int J Food Sci Nutr 59:465-76. 2008
  4. doi request reprint The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids
    Yesim Ozogul
    Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcali, Adana, Turkey
    Int J Food Sci Nutr 63:326-31. 2012
  5. doi request reprint The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea
    Deniz Ayas
    Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey
    Int J Food Sci Nutr 63:440-5. 2012
  6. doi request reprint The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen
    Saadet Gokdogan
    Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    J Food Sci 77:M452-7. 2012
  7. ncbi request reprint Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast
    Esmeray Kuley
    Department of Fishing and Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    Int J Food Sci Nutr 59:573-80. 2008
  8. doi request reprint Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea
    Ali Rıza Kosker
    Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    Food Chem 210:332-7. 2016
  9. ncbi request reprint Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes
    Serpil Gök Tangolar
    Plant Protection Research Institute, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 60:32-9. 2009
  10. doi request reprint The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets
    Esmeray Kuley
    Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey Electronic address
    Food Chem 129:1211-6. 2011

Collaborators

  • Esmeray Kuley
  • Deniz Ayas
  • Esra Balikçi
  • Fatih Ozogul
  • Ali Rıza Kosker
  • Nurten Toy
  • Yilmaz Uçar
  • Saadet Gokdogan
  • Serpil Gök Tangolar
  • Sevim Polat
  • Joe M Regenstein
  • Mustafa Durmus
  • Cigdem Kacar
  • Semih Tangolar
  • Ayfer Torun
  • Esmeray Kuley Boga
  • A Ilkan Olgunoglu

Detail Information

Publications15

  1. ncbi request reprint Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens
    Yesim Ozogul
    Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330, Balcali, Adana, Turkey
    Recent Pat Food Nutr Agric 7:53-61. 2015
    ..The article also offers some promising patents on applications of essential oils on food industry as antimicrobial agent. ..
  2. doi request reprint Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea
    Yesim Ozogul
    Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 60:464-75. 2009
    ..24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid...
  3. ncbi request reprint Bacteriological and biochemical assessment of marinating cephalopods, crustaceans and gastropoda during 24 weeks of storage
    Yesim Ozogul
    Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcali, Adana, Turkey
    Int J Food Sci Nutr 59:465-76. 2008
    ..Salmonella, coliform, Escherichia coli and Staphylococcus aureus were not detected while the total viable count remained low (3 log CFU/g) after 3 months of storage...
  4. doi request reprint The effects of extraction methods on the contents of fatty acids, especially EPA and DHA in marine lipids
    Yesim Ozogul
    Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, 01330 Balcali, Adana, Turkey
    Int J Food Sci Nutr 63:326-31. 2012
    ..However, Soxhlet method showed significant decrease (p < 0.05) in the level of DHA for all fish species. The use of n-heptane proves to be superior for the recovery of unsaturated fatty acids, especially EPA and DHA...
  5. doi request reprint The effects of season and sex on fat, fatty acids and protein contents of Sepia officinalis in the northeastern Mediterranean Sea
    Deniz Ayas
    Department of Seafood Processing Technology, Faculty of Fisheries, Mersin University, Mersin, Turkey
    Int J Food Sci Nutr 63:440-5. 2012
    ..9-17.8%, 16.3-17.2% and 15.7-16.8% while those of docosahexaenoic acid were 32.5-33.0%, 27.5-29.0% and 28.7-31.1%, respectively...
  6. doi request reprint The influences of natural zeolite (cliptinolite) on ammonia and biogenic amine formation by foodborne pathogen
    Saadet Gokdogan
    Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    J Food Sci 77:M452-7. 2012
    ..19 and 4.06 mg/L for Enteroccus faecalis and Listeria monocytogenes respectively. The results of study showed that the effect of zeolite on BAs and AMN production was dependent on bacterial strains, as well as zeolite concentrations used...
  7. ncbi request reprint Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast
    Esmeray Kuley
    Department of Fishing and Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    Int J Food Sci Nutr 59:573-80. 2008
    ..The total n3 was detected as 27.33% in body meat whereas it was 24.39% in claw meat of the male crab from Akyatan Lagoon. Those values were almost similar in the body and claw meat of female crab from Akyatan Lagoon...
  8. doi request reprint Tetrodotoxin levels in pufferfish (Lagocephalus sceleratus) caught in the Northeastern Mediterranean Sea
    Ali Rıza Kosker
    Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
    Food Chem 210:332-7. 2016
    ..The TTX level in the muscle of female fish in winter was 2.83μg/g but was otherwise below the toxic limit. Consequently, it can be dangerous to consume pufferfish, including the edible muscle, from the Eastern Mediterranean Sea. ..
  9. ncbi request reprint Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes
    Serpil Gök Tangolar
    Plant Protection Research Institute, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 60:32-9. 2009
    ..The results of mineral analysis showed that all varieties contained considerable amount of macro and micro elements. These grape seeds could be used as a food supplement to improve the nutritive value of the human diet...
  10. doi request reprint The function of lactic acid bacteria and brine solutions on biogenic amine formation by foodborne pathogens in trout fillets
    Esmeray Kuley
    Department of Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey Electronic address
    Food Chem 129:1211-6. 2011
    ..Lactic acid bacteria did not seem to play an important role on biogenic amine production by food borne pathogens, while adding brine solution on fillets has inhibitory effects on some of the biogenic amines. ..
  11. doi request reprint Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)
    Fatih Ozogul
    Department of Fishing and Fish Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Balcali, Adana, Turkey Electronic address
    Food Chem 108:933-41. 2008
    ..The acceptability limit in terms of microbial count was exceeded at 8 days in ice and at 4 days for fish stored at chill temperature. Total coliform count was 2.8log10cfu/ml at 1 day and reached 10(5)cfu/ml for both storage conditions. ..
  12. ncbi request reprint Biochemical composition of some red and brown macro algae from the Northeastern Mediterranean Sea
    Sevim Polat
    Department of Basic Sciences, Faculty of Fisheries, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 59:566-72. 2008
    ..2-6.9%), and cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n3, 1.07-9.89%). According to results obtained from this study, these macro algae species can be regarded as a potential source for food or the neutraceutical industry...
  13. doi request reprint The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth
    Nurten Toy
    Vocational School of Feke, Cukurova University, 01660 Feke, Adana, Turkey
    Food Chem 173:45-53. 2015
    ..Consequently, in order to avoid the formation of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS for food and food products...
  14. ncbi request reprint Comparison of fatty acid, mineral and proximate composition of body and legs of edible frog (Rana esculenta)
    Fatih Ozogul
    Department of Fishing and Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
    Int J Food Sci Nutr 59:558-65. 2008
    ..67%). Among the minerals determined, potassium was found to be highest, followed by phosphorus. Calcium, aluminium, cadmium, copper, lead, chromium, nickel, boron, silicon and zinc are found to be lower than the potential toxicity levels...
  15. doi request reprint The effects of season and sex in the metal levels of mature common cuttlefish (Sepia officinalis) in Mersin Bay, Northeastern Mediterranean
    Deniz Ayas
    Dept of Seafood Processing Technology, Faculty of Fisheries, Mersin Univ, Mersin, Turkey
    J Food Sci 76:T121-4. 2011
    ..It was found out that the mantle tissue of the common cuttlefish, Sepia officinalis, which was caught from Mersin Bay, was contaminated with Cd in all the seasons...