The effects of edible oil nanoemulsions on the chemical, sensory, and microbiological changes of vacuum packed and refrigerated sea bass fillets during storage period at 2 ± 2°C

Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass ( Dicentrarchus labrax ) fillets

(2018) Zafer Ceylan et al.   JOURNAL OF FOOD ENGINEERING

Determination of quality parameters of gilthead sea bream (Sparus aurata ) fillets coated with electrospun nanofibers

(2018) Zafer Ceylan et al.   JOURNAL OF FOOD SAFETY

Use of characterized chitosan nanoparticles integrated in poly(vinyl alcohol) nanofibers as an alternative nanoscale material for fish balls

(2018) Zafer Ceylan   JOURNAL OF FOOD SAFETY

Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage

(2017) Yesim Ozogul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

(2016) Yesim Özogul et al.   Innovative Food Science & Emerging Technologies

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Sensory, Microbiological and Chemical Changes in Vacuum-Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fill

(2015) Luisa Fernanda Fuentes-Amaya et al.   Food Science & Nutrition

Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (±1)°C in marinating solution

(2012) Tacnur Baygar et al.   CyTA-Journal of Food

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

(2012) Ali Günlü et al.   Food and Bioprocess Technology

Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C

(2011) Manoharan Melvin Joe et al.   FOOD CONTROL

Nanotechnology and its applications in the food sector

(2009) Nesli Sozer et al.   TRENDS IN BIOTECHNOLOGY

Effect of soluble CO2stabilisation and vacuum packaging in the shelf life of farmed sea bream and sea bass fillets

(2008) Rogério Mendes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY