|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Tile impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets 显示文摘 | Fatih O Btinyamin K Kuley E | 2013 | International Journal of Food Science and Technology2013，48，： | 1 |
| 2 | Biochemical, sensory and microbiological attributes of wild turbot(Scophthalmus maximus), from the Black Sea, during chilled storage显示文摘 | Ozogul Y Ozogul F Kuley E | 2006 | Food Chemistry2006，99，4： | 1 |
| 3 | Sensory, microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice显示文摘 | Ozyurt G Kuley E Ozkutuk S | 2009 | Food Chemistry2009，114，2： | 1 |
| 4 | Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus) from the Black Sea, during chilled storage显示文摘 | OZOGUL Y OZOGUL F KULEY E | 2006 | Food Chemistry2006，99，4： | 1 |
| 5 | Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4'C)显示文摘 | Ozogul F Ozogul Y Kuley E | 2008 | Food Chem2008，108，3： | 1 |
| 6 | Effects of combining of smoking and marinating on the shelf life of anchovy stored at 4℃ 显示文摘 | Yesim Ozogul Fatih Ozogul Esmeray Kuley | 2010 | Food Science and Biotechnol2010，19，1： | 1 |
| 7 | Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 ~C)显示文摘 | OZOGUL F OZOGUL Y KULEY E | 2008 | Food Chem2008，，108： | 1 |
| 8 | Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage显示文摘 | OZOGUL Y OZOGUL F KULEY E | 2006 | Food Chemistry2006，，99： | 1 |
| 9 | Biochemical, sensory and mi crobiological attributes of wild turbot ( Scophthalmus max -imus), from the Black Sea, during chilled storage显示文摘 | ozogul Y 6zogul F Kuley E | 2006 | Food Chemistry2006，99，4： | 1 |
| 10 | Sensory,chemical andmicrobiological quality parameters in sea bream(Sparusaurata)stored in ice or wrapped in cling film or in aluminiumfoil at 2±1℃显示文摘 | zogul F Kuley E zogul Y | 2007 | International Journal of Food Science&Technology2007，42，8： | 1 |
| 11 | Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus ), from the Black Sea, during chilled storage 显示文摘 | Ozogul Y Ozogul F Kuley E | 2006 | Food Chemistry2006，99，： | 1 |
| 12 | Sensory, microbio- logical and chemical assessment of the freshness of red mullet ( Mullus barbatus) and goldband goatfish ( Upeneus moluccensis) during storage in ice 显示文摘 | Ozyurt G Kuley E 0zkutuk S | 2009 | Food Chem2009，114，2： | 1 |
| 13 | Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract显示文摘 | Yesim OZOGUL Gulsun OZYURT Esmeray KULEY BOGA | 2009 | Journal of theScience of Food and Agriculture2009，89，9： | 1 |
| 14 | Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus),from the Black Sea,during chilled storage 显示文摘 | Ozogul Y Ozogul F Kuley E | 2006 | Food Chemistry2006，99，4： | 1 |
| 15 | Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage显示文摘 | OZOGUL Y OZOGUL F KULEY E | 2006 | Food Chemistry2006，99，4： | 1 |
| 16 | P53 - dependent apoptosis modulates the cytotoxicity of anticancer agents 显示文摘 | Lowe SW Kuley HE Jacks T | 1993 | Cell1993，74，6： | 1 |
| 17 | Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4~C)显示文摘 | OZOGUL F OZOGUL Y KULEY E | 2008 | Food Chemistry2008，108，： | 1 |
| 18 | Sensory,microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus)and goldband goatfish(Upeneus moluccensis)during storage in ice显示文摘 | zyurt G Kuley E zkütük S | 2009 | Food Chemistry2009，114，2： | 1 |
| 19 | Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus)stored in ice and at chill temperature (4 ℃)显示文摘 | (O)ZOGUL F (O)ZOGUL Y KULEY E | | 0，，03： | 1 |
| 20 | Sensory,microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus)and goldband goatfish(Upeneus moluccensis)during storage in ice显示文摘 | zyurt G Kuley E zkutuk S | 2009 | Food Chemistry2009，114，2： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员