Search Results - "Sühendan MOL"

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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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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Reduction of Salmonella Enteritidis in Fish by Microwave Cooking by Ucok Alakavuk, Didem, Ulusoy, Safak, Cosansu, Serap, Mol, Sühendan

“…The effect of microwave cooking on the survival of Salmonella Enteritidis was investigated. Inoculated whiting and salmon fillets (6-7 log cfu/cm2) were cooked…”
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A new measurement approach of ionizing radiation in irradiated trout (Oncorhynchus mykiss) by Randomly Polymorphic DNA-Polymerase Chain Reaction by Şakalar, Ergün, Mol, Sühendan

“…Trout ( Oncorhynchus mykiss ) were irradiated at doses of 0.250, 0.500, 1, 3, 5, 7 and 9 kGy in gamma cell. DNAs were extracted from the irradiated samples…”
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Seafood safety at home: Knowledge and practices by Mol, Sühendan, Akay, Kadri Ulaş, Guney, Göksun Çelebi

“…Important part of foodborne diseases is related to improper preparation practices in home kitchen. Global concern about food safety has prompted research to…”
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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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The quality of fish from retail markets in Istanbul, Turkey by Mol, Sühendan

“…The quality of fish (anchovy, horse mackerel, whiting, sea bass and sea bream), selling in Istanbul market, were studied. Samples were obtained from the retail…”
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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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Determination of the Shelf-Life of Trout (Oncorhynchus mykiss) Raw Meatball That Packed under Modified Atmosphere by Baygar, Tacnur, Erkan, Nuray, Mol, Suhendan, Ozden, Ozkan, Ucok, Didem, Yildirim, Yasemin

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Determination of the Risky Microorganisms in Frozen Ready-to-EatSeafood Sold in Istanbul Market by Didem Üçok Alakavuk, Sühendan Mol

“…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 Ascorbic Acid, Citric Acid and Salt on the Quality of Spiny Dogfish (Squalus acanthias) Fillet by Şengör, Gülgün F., Mol, Sühendan, Üçok, Didem

“…In this study, spiny dogfish fillets were soaked in 10% brine (1:2 w fillet/v solution) for 30 min. Then they were dipped in a solution containing 0.1%…”
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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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