Search Results - "KURT KAYA, Gülderen"

Evaluation of health risks from exposure to arsenic and heavy metals through consumption of ten fish species by Varol, Memet, Kaya, Gülderen Kurt, Sünbül, Muhammet Raşit

“…In this study, the levels of 11 heavy metal(loid)s (HMs) were determined in ten different fish species (wild, farmed, freshwater, and marine) frequently…”
Get full text

Trace Metal Levels in Rainbow Trout (Oncorhynchus mykiss) Cultured in Net Cages in a Reservoir and Evaluation of Human Health Risks from Consumption by Varol, Memet, Kaya, Gülderen Kurt, Alp, Sumru Anık, Sünbül, Muhammet Raşit

“…Although fish consumption has positive health effects, metals accumulated in fish can cause human health risks. In this study, the levels of ten metals in…”
Get full text

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758) by Kaya, Gulderen Kurt, Coban, Ozlem Emir, Bilici, Recit

“…Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The…”
Get full text

Heavy metal and arsenic concentrations in rainbow trout (Oncorhynchus mykiss) farmed in a dam reservoir on the Firat (Euphrates) River: Risk-based consumption advisories by Varol, Memet, Kaya, Gülderen Kurt, Alp, Alper

“…The concentrations of ten metals in rainbow trout (Oncorhynchus mykiss) farmed in the Karakaya Dam Reservoir (Turkey) on the Firat River were determined. The…”
Get full text

Organoleptic and Chemical Changes during Storage of Sea Bass Marinades (Dicentrarchus labrax L., 1758) by Kurt Kaya, Gülderen, Baştürk, Özden

“…Chemical and organoleptic changes in sea bass (Dicentrarchus labrax) preserved at 4C for 200 days have been investigated in this study. To prepare the fish…”
Get full text

The effects of different packaging methods and sous vide cooking on chemical, sensory, and microbiological changes of marinated crayfish (Astacus leptodactylus Esch., 1823) by Kurt Kaya, Gülderen

“…Chemical and sensory parameters and the microbiological condition of marinated crayfish (Astacus leptodactylus), with emphasis on the quality and safety…”
Get full text

Mersin Körfezinde Avlanan Mavi Yengecin (Callinectes sapidus Rathbun, 1896) Mikrobiyolojik Kalitesinin Araştırılması by Kurt Kaya, Gülderen, Yalçın, Halil

“…Bu çalışmada, Mersin körfezinde avlanan mavi yengecin (Callinectes sapidus Rathbun, 1896) mikrobiyolojik kalite bakımdan incelenmesi amaçlanmıştır. Örnekler,…”
Get full text

Organoleptic and Chemical Changes during Storage of Sea Bass Marinades ( Dicentrarchus labrax L., 1758): Organoleptic, Chemical Changes of Marine Sea Bass by Kurt Kaya, Gülderen, Baştürk, Özden

Get full text

Tunceli Uzunçayır Baraj Gölü’ndeki Kababurun (Chondrostoma regium, (Heckel, 1843)) Balıklarının Et Veriminin Belirlenmesi by KURT KAYA, Gülderen, YÜKSEL, Fahrettin, GÜNDÜZ, Fatih, DEMİROL, Ferhat

“…Bu çalışma, Uzunçayır Baraj Gölü’nden avlanan kababurun balığı (Chondrostoma regium, (Heckel, 1843))’nın et verimliliğini belirlemek amacıyla yürütülmüştür. Bu…”
Get full text

Aktaş Gölü (Ardahan, Türkiye) kerevitlerinin (Astacus leptodactylus, Eschscholtz, 1823) ağırlık uzunluk ilişkisi ve et verimi by AKSU, Önder, KURT KAYA, Gülderen

Get full text

The Investigation of Quality Changes in Marinades Obtained from Frozen African Catfish (Clarias gariepinus, B., 1822) by Kaya, Gulderen Kurt, Gozu, Buket Busra, Basturk, Ozden

Get full text