Search Results - "Doğruyol,Hande"

Biomarker responses of Mediterranean mussels (Mytilus galloprovincialis, Lamarck 1819) regarding marine mucilage in the Sea of Marmara by Dagsuyu, Eda, Can Tunçelli, İdil, Yanardag, Refiye, Erkan, Nuray, Özden, Özkan, Üçok, Didem, Tosun, Şehnaz Yasemin, Doğruyol, Hande, Ulusoy, Şafak, Mol, Sühendan

“…It has been proposed that marine mucilage intensifies the biological effects of chemical pollutants and can increase their bioaccumulation in seafood. Indeed,…”
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Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax) by Mol, Sühendan, Akan, Tamer, Kartal, Sehban, Coşansu, Serap, Tosun, Şehnaz Yasemin, Alakavuk, Didem Üçok, Ulusoy, Şafak, Doğruyol, Hande, Bostan, Kamil

“…A new device that can generate cold plasma using air or helium at atmospheric pressure was designed. The whole sea bass was treated with atmospheric pressure…”
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An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass by Üçok, Didem, Akan, Tamer, Kartal, Sehban, Tosun, Şehnaz Yasemin, Mol, Sühendan, Coşansu, Serap, Doğruyol, Hande, Ulusoy, Şafak, Bostan, Kamil

“…Summary Salmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis…”
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Evaluation of biotoxins and toxic metal risks in mussels from the Sea of Marmara following marine mucilage by Doğruyol, Hande, Ulusoy, Şafak, Erkan, Nuray, Mol, Sühendan, Özden, Özkan, Can Tunçelli, İdil, Tosun, Şehnaz Yasemin, Üçok, Didem, Dağsuyu, Eda, Yanardağ, Refiye

“…The mucilage phenomenon observed in the Sea of Marmara in 2021, has raised public concern about seafood safety. Mediterranean mussels serve as a vehicle in…”
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Effect of Different Plant Extracts Added to Ice on Sensory Preference of Sliced Salmon by Doğruyol, Hande, Ulusoy, Şafak, Mol, Sühendan, Üçok Alakavuk, Didem

“…Salmon is usually sold in slices on ice in retail markets. Since ice is in direct contact with fish, it affects the sensory characteristics as well as the…”
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Innovative Pathogen Reduction in Exported Sea Bass Through Atmospheric Cold Plasma Technology by Tosun, Şehnaz Yasemin, Kartal, Sehban, Akan, Tamer, Mol, Sühendan, Coşansu, Serap, Üçok, Didem, Ulusoy, Şafak, Doğruyol, Hande, Bostan, Kamil

“…The safety of sea bass is critical for the global food trade. This study evaluated the effectiveness of atmospheric cold plasma in reducing food safety risks…”
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Examination of toxic element levels in seafood from aquaculture and associated risks for European consumers by Özden, Özkan, Erkan, Nuray, Doğruyol, Hande, Ortaboy, Sinem, Tunçelli, İdil Can

“…Consumption of fish and shellfish exposed to high levels of pollutants from environmental sources and anthropogenic activities can lead to the accumulation of…”
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Effect of Irradiation on Shelflife and Microbial Quality of Cold‐Stored Sous‐Vide Mackerel Fillets by Dogruyol, Hande, Mol, Suhendan

“…The combined effect of irradiation on microbial quality and shelflife of sous‐vide mackerel fillets was investigated. Fillets were vacuum packaged, pasteurized…”
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Determination of shelf life of gilthead seabream (Sparus aurata) with time temperature indicators by Ünal Şengör, Gülgün F., Balaban, Murat O., Ceylan, Zafer, Doğruyol, Hande

“…Gilthead seabream was stored in a refrigerator at 3.8 °C (group C), iced (IO), or iced and covered with paper (IFT) for 18 days, and sensory attributes,…”
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DEVELOPMENT OF A NEW DEVICE FOR APPLYING ATMOSPHERIC PRESSURE COLD PLASMA ON FOODS by Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN

“…The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling…”
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Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid by Dogruyol, Hande, Mol, Suhendan, Cosansu, Serap

“…Inadequate cooking during sous-vide processing may cause foodborne diseases in case the food is contaminated with pathogens such as Listeria monocytogenes. In…”
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MONOSODYUM GLUTAMATIN BALIK ÇORBASI VE BALIK KÖFTESİNİN DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ by Ulusoy, Şafak, Doğruyol, Hande, Üçok Alakavuk, Didem, Tosun, Ş. Yasemin

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Evaluation of Health Risks Attributed to Toxic Trace Elements and Selenium in Farmed Mediterranean Mussels from Türkiye and Bulgaria by Dogruyol, Hande, Mol, Suhendan, Ulusoy, Şafak, Atanasoff, Alexander

“…Farmed mussels accumulate contaminants from their production environment rather than releasing them into water. This study reveals potential health risks…”
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Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets: Effect of Irradiation on Sous-Vide Fish by Dogruyol, Hande, Mol, Suhendan

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Assessment of health risks due to toxic metals in demersal fish captured from Saros and Edremit Bays, Northern Aegean Sea by Dogruyol, Hande, Erkan, Nuray, Özden, Özkan, Can Tuncelli, Idil, Karakulak, Firdes Saadet

“…Bays are vulnerable ecosystems generally located near densely populated areas where toxic metals tend to accumulate and stay longer, affecting marine life…”
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Monosodyum glutamatın balık çorbası ve balık köftesinin duyusal özellikleri üzerine etkisi by Ulusoy,Şafak, Doğruyol,Hande, Üçok Alakavuk,Didem, Tosun,Şehnaz Yasemin

“…Bu çalışmada farklı miktarlarda ve tuz ile kombine edilerek kullanılan monosodyum glutamatın (MSG) balık çorbası ve balık köftelerinin duyusal özelliklerine…”
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Fisheries and impact as climate change by Mol, Suehendan, Dogruyol, Hande

“…Problems such as economic losses due to fish diseases and infections, are the most important issue for the development of the fisheries sector. Current studies…”
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IKLIM DEGISIKLIGININ SU ÜRÜNLERINE VE TÜKETIMINE ETKISI by Mol, Sühendan, Dogruyol, Hande

“…Problems such as economic losses due to fish diseases and infections, are the most important issue for the development of the fisheries sector. Current studies…”
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