Search Results - "Mol, Suhendan"

Selenium-Mercury Balance in Commercial Fish Species from the Turkish Waters by Ulusoy, Şafak, Mol, Sühendan, Karakulak, F.Saadet, Kahraman, Abdullah E.

“…The interactions between selenium (Se) and mercury (Hg) were assessed in order to interpret public health risk, associated with dietary mercury exposure due to…”
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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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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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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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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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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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Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes by Mol, Suhendan, Turan, Sabahat

“…Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine,…”
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The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) by Cosansu, Serap, Mol, Suhendan, Ucok Alakavuk, Didem, Ozturan, Samime

“…Sous vide technology provides ready-to-eat seafoods having an extended shelf life. The aim of this study was to evaluate the effect of lemon juice, citric…”
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Trace elements in seabass, farmed by Turkey, and health risks to the main consumers: Turkish and Dutch populations by Ulusoy, Şafak, Mol, Sühendan

“…Turkey ranked first in sea bass farming in Europe, and almost all extra-EU seabass come from this country. The share of Turkish sea bass in the fish…”
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Levels of selected trace metals in canned tuna fish produced in Turkey by Mol, Suhendan

“…Trace metals (iron, zinc, copper, cadmium, tin, mercury and lead) in canned tuna, obtained from 4 different brands in Turkey, were determined using Inductively…”
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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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Determination of trace metals in canned anchovies and canned rainbow trouts by Mol, Suhendan

“…Trace metal (Fe, Zn, Cu, Cd, Sn, Hg and Pb) concentrations of canned anchovies (Engraulis encrasicolus Linnaeus, 1758) and canned rainbow trouts (Oncorhynchus…”
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Levels of Heavy Metals in Canned Bonito, Sardines, and Mackerel Produced in Turkey by Mol, Suhendan

“…Concentrations of selected metals were determined using ICP-MS in canned bonito, sardines and mackerel commercialized in Turkey. Thirty samples and two…”
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Determination of irradiation dose and distinguishing between irradiated and non irradiated fish meat by real-time PCR by Şakalar, Ergün, Mol, Sühendan

“…•DNA based methodologies that can able to estimate irradiation dose in trout flesh.•The methodology allows us to analyze the irradiated trout flesh…”
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Sous-vide cooking: Effects on seafood quality and combination with other hurdles by Coşansu, Serap, Mol, Sühendan, Haskaraca, Güliz

“…Seafood has a very limited shelf life due to its high water activity, neutral pH and nutrient-rich content. Sous vide is a cooking method in which the product…”
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Effect of microwave cooking on foodborne pathogens in fish by Ulusoy, Şafak, Üçok Alakavuk, Didem, Mol, Sühendan, Coşansu, Serap

“…Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon…”
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Determination of the Risky Microorganisms in Frozen Ready-to-Eat Seafood Sold in Istanbul Market by Üçok Alakavuk, Didem, Mol, Sühendan

“…Since frozen ready-to-eat seafood has the potential to cause food poisoning, this study focuses on microorganisms that have the potential to be a health hazard…”
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The Effect of Cooking Conditions on Aluminum Concentrations of Seafood, Cooked in Aluminum Foil by Mol, Suhendan, Ulusoy, Safak

“…Sea bass was wrapped in aluminum foil, then baked, grilled, or pan-broiled at 200°C for 20 min to determine the possible effect of cooking conditions on…”
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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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