| Effect of psychrophilic bacteria to estimate fish quality S Mol, N Erkan, D Uecok, ŞY Tosun Journal of muscle foods 18 (1), 120-128, 2007 | 85 | 2007 |
| Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere N Erkan, Ö Özden, DÜ Alakavuk, ŞY Yildirim, M İnuğur European Food Research and Technology 222, 667-673, 2006 | 83 | 2006 |
| Su ürünlerinde temel kalite kontrol C Varlık, Ö Özden, N Erkan, DÜ Alakavuk İstanbul Üniversitesi Yayın, 202, 2007 | 51 | 2007 |
| Gida Sanayinde Kullanilan Kalite Güvence Sistemleri N Erkan, DÜ Alakavuk, YŞ Tosun Journal of FisheriesSciences. com 2 (1), 88-99, 2008 | 46 | 2008 |
| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) S Cosansu, S Mol, D Ucok Alakavuk, S Ozturan Food and Bioprocess Technology 6, 283-289, 2013 | 41 | 2013 |
| Heavy Metals in Mussels (Mytilus galloprovincialis) from Marmara Sea, Turkey S Mol, DÜ Alakavuk Biological trace element research 141, 184-191, 2011 | 41 | 2011 |
| Survival of Salmonella Enteritidis during salting and drying of horse mackerel (Trachurus trachurus) fillets S Mol, S Cosansu, DU Alakavuk, S Ozturan International journal of food microbiology 139 (1-2), 36-40, 2010 | 40 | 2010 |
| Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meat ball that packed under modified atmosphere T Baygar, N Erkan, S Mol, O Ozden, D Uçok, Y Yildirim Pakistan journal of nutrition 7 (3), 412-417, 2008 | 40 | 2008 |
| The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging S Cosansu, S Mol, DU Alakavuk, S Ozturan International journal of food science & technology 46 (2), 395-401, 2011 | 35 | 2011 |
| Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar) GFÜ Şengör, DÜ Alakavuk, ŞY Tosun Journal of aquatic food product technology 22 (2), 160-167, 2013 | 32 | 2013 |
| Keeping quality of different packaged salted atlantic bonito “lakerda” N Erkan, ŞY TOSUN, DU Alakavuk, Ş ULUSOY Journal of Food Biochemistry 33 (5), 728-744, 2009 | 31 | 2009 |
| Dondurma ve Çözündürme Isleminin Balik Kalitesi Üzerine Etkisi. T Baygar, Ö Özden, D Üçok Turkish Journal of Veterinary & Animal Sciences 28 (1), 2004 | 24 | 2004 |
| Effects of Chitosan Treatment on the Quality Parameters of Shrimp (Parapenaeus longirostris) during Chilled Storage EB Bingöl, K Bostan, H Uran, DÜ Alakavuk, N Sivri Turkish Journal of Fisheries and Aquatic Sciences 15 (4), 821-831, 2015 | 21 | 2015 |
| Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons (Salmo salar) during storage at 2 ± 1 °C ŞY Tosun, D Üçok Alakavuk, Ş Ulusoy, N Erkan Journal of Food Safety 38 (1), e12408, 2018 | 20 | 2018 |
| Effects of Pediococcus spp. on the quality of vacuum-packed horse mackerel during cold storage S Cosansu, S Mol, DÜ Alaklavuk, Ş yasemin Tosun Journal of Agricultural Sciences 17 (1), 59-66, 2011 | 18 | 2011 |
| Effects of modified atmosphere packaging on some quality attributes of a ready-to-eat salmon sushi S Mol, D Ucok Alakavuk, S Ulusoy Iranian Journal of Fisheries Sciences 13 (2), 394-406, 2014 | 16 | 2014 |
| The Effect of Ascorbic Acid, Citric Acid and Salt on the Quality of Spiny Dogfish (Squalus acanthias) Fillet GF Şengör, S Mol, D Üçok Journal of Aquatic Food Product Technology 16 (1), 103-113, 2007 | 15 | 2007 |
| Effect of microwave cooking on foodborne pathogens in fish Ş Ulusoy, D Üçok Alakavuk, S Mol, S Coşansu Journal of food processing and preservation 43 (8), e14045, 2019 | 14 | 2019 |
| Quality changes of thermal pasteurized mussels (Mytilus galloprovincialis) during refrigerated storage at 4±1° C ŞY Tosun, DÜ Alakvuk, Ş Ulusoy Aquatic Sciences and Engineering 33 (4), 117-123, 2018 | 14 | 2018 |
| İstanbul'da satılan karideslerin sodyum metabisülfit düzeyinin tespiti N ERKAN ÖZDEN, Ö ÖZDEN, D ÜÇOK ALAKAVUK, ŞY TOSUN, ... Journal of FisheriesSciences. com 1 (1), 26-33, 2007 | 14 | 2007 |
Nuray ErkanIstanbul University, Faculty of Aqautic Sciences, Department of Fisheries and Seafood ProcessingVerified email at istanbul.edu.tr
