Citations (41)
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Aziz A. Fallah, Elham Sarmast, Tina Jafari & Amin Mousavi Khaneghah. (2023) Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition 63:27, pages 8554-8567.
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Semra Çiçek & Fatih Özoğul. (2023) Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. Critical Reviews in Food Science and Nutrition 63:19, pages 3255-3278.
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Nikheel Bhojraj Rathod, Raciye Meral, Shahida Anusha Siddiqui, Nilesh Nirmal & Fatih Ozogul. (2023) Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Bengünur Çorapci. (2022) The Effect of Rosehip Seed Oil Nanoemulsion on Some Physical, Chemical, and Microbiological Properties of Sea Bass
Fillets Stored at 4±1°C. Journal of Aquatic Food Product Technology 31:7, pages 672-685.
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Liqing Qiu, Min Zhang, Bhesh Bhandari & Chaohui Yang. (2022) Shelf life extension of aquatic products by applying nanotechnology: a review. Critical Reviews in Food Science and Nutrition 62:6, pages 1521-1535.
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Articles from other publishers (36)
Gonca Alak, Muhammed Atamanalp, Veysel Parlak & Arzu Uçar. (2023) Recent insight into nanotechnology in fish processing: a knowledge gap analysis. Nanotechnology 34:38, pages 382001.
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Fatemeh Barzegar, Samaneh Nabizadeh, Marzieh Kamankesh, Jahan B. Ghasemi & Abdorreza Mohammadi. (2023) Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing. Food and Bioprocess Technology.
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Fatih Ozogul, Mustafa Durmuş, Ali Rıza Kosker, Ali Serhat Özkütük, Esmeray Kuley, Hatice Yazgan, Ramazan Yazgan, Vida Simat & Yesim Ozogul. (2023) The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets. Food Bioscience 53, pages 102545.
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Elif Tuğçe Aksun Tümerkan. (2022) Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish. Molecules 27:20, pages 7015.
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Sajad Jafarinia, Aziz A. Fallah & Saied Habibian Dehkordi. (2022) Effect of virgin olive oil nanoemulsion combined with ajowan (Carum copticum) essential oil on the quality of lamb loins stored under chilled condition. Food Science and Human Wellness 11:4, pages 904-913.
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Yesim Ozogul, Gokcem Tonyali Karsli, Mustafa Durmuş, Hatice Yazgan, Halil Mecit Oztop, David Julian McClements & Fatih Ozogul. (2022) Recent developments in industrial applications of nanoemulsions. Advances in Colloid and Interface Science 304, pages 102685.
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Prastuty, Gurkirat Kaur & Arashdeep Singh. (2021) Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. Journal of Food Science and Technology 59:5, pages 1878-1888.
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Haizhou Wu, Mark P. Richards & Ingrid Undeland. (2022) Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1275-1299.
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Juxin Pei, Jun Mei, Huijie Yu, Weiqiang Qiu & Jing Xie. (2022) Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition. Frontiers in Nutrition 8.
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Abderrahmane Ameur, Abdelkader Bensid, Fatih Ozogul, Yilmaz Ucar, Mustafa Durmus, Piotr Kulawik & Saliha Boudjenah‐Haroun. (2021) Application of oil‐in‐water nanoemulsions based on grape and cinnamon essential oils for shelf‐life extension of chilled flathead mullet fillets. Journal of the Science of Food and Agriculture 102:1, pages 105-112.
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Hatice Yazgan, Yesim Ozogul & Esmeray Kuley. 2022. Bio-Based Nanoemulsions for Agri-Food Applications. Bio-Based Nanoemulsions for Agri-Food Applications
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Zafer Ceylan, Nazan Kutlu, Raciye Meral, Mehmet Mustafa Ekin & Yagmur Erim Kose. (2021) Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples. Food Bioscience 42, pages 101076.
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Hamed Ahari & Mina Nasiri. (2021) Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study. Coatings 11:7, pages 847.
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Maedeh Pirastehfard, Aziz A. Fallah & Saied Habibian Dehkordi. (2021)
Effect of nanoemulsified canola oil combined with Bakhtiari savory (
Satureja bachtiarica
) essential oil on the quality of chicken breast during refrigerated storage
. Journal of Food Processing and Preservation 45:7.
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Mahmoud Hasani-Javanmardi, Aziz A. Fallah & Maryam Abbasvali. (2021) Effect of safflower oil nanoemulsion and cumin essential oil combined with oxygen absorber packaging on the quality and shelf-life of refrigerated lamb loins. LWT 147, pages 111557.
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Y. Ucar, Y. Ozogul, F. Ozogul, M. Durmus, A.R. Kösker & E. Küley Boga. (2021) The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C. Grasas y Aceites 72:2, pages e401.
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Turgay Çetinkaya, Zafer Ceylan, Raciye Meral, Ali Kılıçer & Filiz Altay. (2021) A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat. Food Bioscience 41, pages 101024.
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Wen-qiang Cai, Yue-wen Chen, Xiu-ping Dong, Yu-gang Shi, Jian-ling Wei & Fei-jian Liu. (2021) Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking. Food Control 121, pages 107594.
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David Julian McClements, Arun K. Das, Pubali Dhar, Pramod Kumar Nanda & Niloy Chatterjee. (2021) Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods. Frontiers in Sustainable Food Systems 5.
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Peiyun Li, Qianqian Zhou, Yuanming Chu, Weiqing Lan, Jun Mei & Jing Xie. (2020) Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage. International Journal of Biological Macromolecules 160, pages 418-428.
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Mustafa Durmus, Abdelkader Bensid, Yeşim Ozogul, Ali Riza Kosker, Yilmaz Ucar, Esmeray Kuley Boga, Murat Durmus & Fatih Ozogul. (2020) Influence of olive oil–based nanoemulsion on the fatty acid profiles of rainbow trout fillets. Aquaculture International 28:5, pages 1997-2014.
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Arun K. Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, Rituparna Banerjee, Subhasish Biswas & David Julian McClements. (2020) Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2677-2700.
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Peiyun Li, Zhijie Chen, Mingtang Tan, Jun Mei & Jing Xie. (2020)
Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (
Takifugu obscurus
) during cold storage
. Journal of Food Safety 40:3.
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Piyanan Chuesiang, Romanee Sanguandeekul & Ubonrat Siripatrawan. (2020) Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets. LWT 125, pages 109122.
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Yılmaz Uçar. (2020) Antioxidant Effect of Nanoemulsions Based on Citrus Peel Essential Oils: Prevention of Lipid Oxidation in Trout. European Journal of Lipid Science and Technology 122:5.
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Hatice Yazgan, Aykut Burgut, Mustafa Durmus & Ali Rıza Kosker. (2020)
The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with
Morganella psychrotolerans
during chilly storage
. Journal of Food Safety 40:2.
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Yilmaz Ucar, Yesim Özogul, Fatih Özogul, Mustafa Durmuş & Ali Riza Köşker. (2020) Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C). Aquaculture International 28:2, pages 851-863.
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Mustafa Durmuş, Yesim Ozogul, Ali Rıza Köşker, Yilmaz Ucar, Esmeray Küley Boğa, Zafer Ceylan & Fatih Ozogul. (2019) The function of nanoemulsion on preservation of rainbow trout fillet. Journal of Food Science and Technology 57:3, pages 895-904.
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Qianqian Zhou, Peiyun Li, Shiyuan Fang, Jun Mei & Jing Xie. (2020) Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage. Molecules 25:4, pages 871.
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Mustafa Durmus. (2019)
The effects of nanoemulsions based on citrus essential oils (orange, mandarin, grapefruit, and lemon) on the shelf life of rainbow trout (
Oncorhynchus mykiss
) fillets at 4 ± 2°C
. Journal of Food Safety 40:1.
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Peiyun Li, Yifan Peng, Jun Mei & Jing Xie. (2020) Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage. LWT 118, pages 108831.
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Hatice Yazgan, Yesim Ozogul & Esmeray Kuley. (2019) Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. International Journal of Food Microbiology 306, pages 108266.
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Elham Amiri, Majid Aminzare, Hassan Hassanzad Azar & Mohammad Reza Mehrasbi. (2019) Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science 153, pages 66-74.
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Lemonia-Christina Fengou, Alexandra Lianou, Panagiotis Tsakanikas, Eleni N. Gkana, Efstathios Z. Panagou & George-John E. Nychas. (2019) Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream. Food Microbiology 79, pages 27-34.
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Zafer Ceylan. (2018) Use of characterized chitosan nanoparticles integrated in poly(vinyl alcohol) nanofibers as an alternative nanoscale material for fish balls. Journal of Food Safety 38:6.
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Mustafa Öz. (2018) Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at −18 °C. LWT 92, pages 155-160.
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