Publications by authors named "Yesim Ozogul"

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Bioactive polysaccharides from seaweeds: applications, mechanisms, and toxicological insights.
Sevim Polat, Yesim Ozogul

Food Chem· December 2025

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Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.
Duygu Ağagündüz, Yasemin Ertaş Öztürk, Büşra Ayhan, Tuğçe Bulmuş-Tüccar, Çiler Özenir, Yesim Ozogul, Fatih Ozogul

Front Nutr· November 2025

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Chemical Characterization, Cytotoxic Activity, and Antimicrobial Potential of Nanoemulsions Based on Essential Oils.
Serpil Demirci Kayiran, Umay Merve Guven Bolgen, Tilbe Cevikelli, Aylin Balcı Ozyurt, Esra Eroglu Ozkan, Yesim Ozogul, Fatih Ozogul

ACS Omega· August 2025

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Chemical composition, characterization, and antimicrobial properties of essential oil-based nanoemulsions and its application on curd cheese.
Serpil Demirci Kayiran, Umay Merve Guven Bolgen, Ebru Akgül, Pinar Kadiroglu, Nurten Cengiz, Yesim Ozogul, Fatih Ozogul

Front Nutr· June 2025

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Immunomodulatory Effects of Omega-3 Fatty Acids: Mechanistic Insights and Health Implications.
Mahmut Bodur, Birsen Yilmaz, Duygu Ağagündüz, Yeşim Ozogul

Mol Nutr Food Res· May 2025

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Physical and chemical food safety hazards and associated health risks in seafood: A Mediterranean perspective (Part 1).
Fatih Ozogul, Nikheel Rathod, Gonca Alak, Fatma Colakoglu, Deniz Ayas, Yesim Ozogul

Adv Food Nutr Res· March 2025

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Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2).
Fatih Ozogul, Nikheel Rathod, Sevim Köse, Gonca Alak, Suna Kızılyıldırım, Yesim Ozogul

Adv Food Nutr Res· March 2025

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Seasonal Changes in the Elemental Composition of Five Valuable Fish Species () from Bozcaada, North Aegean Sea: A Health Risk and Nutritional Benefit Assessment.
İlknur Yuvka, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar, Yesim Ozogul

Foods· January 2025

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Bioactivity of Microencapsulated Cell-Free Supernatant of in Combination with Thyme Extract on Food-Related Bacteria.
Esmeray Kuley, Nagihan Kazgan, Yetkin Sakarya, Esra Balıkcı, Yesim Ozogul

Foods· January 2024

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Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood.
Piotr Kulawik, Nikheel Bhojraj Rathod, Yesim Ozogul, Fatih Ozogul, Wangang Zhang

Crit Rev Food Sci Nutr· November 2023

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Recent advances in industrial applications of seaweeds.
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Šimat, Martina Čagalj

Crit Rev Food Sci Nutr· July 2023

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Physical, chemical, and sensory properties of water kefir produced from juice and pomace.
Tuba Esatbeyoglu, Annik Fischer, Alessandra D S Legler, Manolya E Oner, Henrik F Wolken, Yesim Ozogul, Fatih Ozogul

Food Chem X· June 2023

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Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.
Mustafa Durmus, Yilmaz Ucar, Ali Riza Kosker, Yesim Ozogul, Gulsun Ozyurt

J Food Sci Technol· February 2023

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Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying.
Mustafa Durmus, Yesim Özogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker

Front Nutr· January 2023

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The impact of aromatic plant-derived bioactive compounds on seafood quality and safety.
Tomáš Vlčko, Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul, Fatih Ozogul

Adv Food Nutr Res· September 2022

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Contribution of polysaccharides from crustacean in fermented food products.
Yesim Ozogul, Nariman El Abed, Chiara Montanari, Fatih Ozogul

Adv Food Nutr Res· September 2022

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The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls.
Esra Balikçi, Yesim Özogul, Nikheel Bhojraj Rathod, Fatih Özogul, Salam A Ibrahim

Foods· September 2022

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Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars.
Vida Šimat, Danijela Skroza, Giulia Tabanelli, Martina Čagalj, Federica Pasini, Yesim Ozogul

Antioxidants (Basel)· August 2022

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Recent developments in industrial applications of nanoemulsions.
Yesim Ozogul, Gokcem Tonyali Karsli, Mustafa Durmuş, Hatice Yazgan, Halil Mecit Oztop, Fatih Ozogul

Adv Colloid Interface Sci· June 2022

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Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria.
Yesim Özogul, Nariman El Abed, Fatih Özogul

Food Chem· January 2022

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Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry.
Fatih Ozogul, Nariman Elabed, Zafer Ceylan, Elvan Ocak, Yesim Ozogul

Adv Food Nutr Res· October 2021

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Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad.
Krzysztof Surówka, Magdalena Rzepka, Fatih Özoğul, Yesim Özoğul, Barbara Surówka

Food Chem· June 2021

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Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review.
Abdo Hassoun, Maria Carpena, Miguel A Prieto, Jesus Simal-Gandara, Fatih Özogul

Antioxidants (Basel)· September 2020

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The function of nanoemulsion on preservation of rainbow trout fillet.
Mustafa Durmuş, Yesim Ozogul, Ali Rıza Köşker, Yilmaz Ucar, Esmeray Küley Boğa, Fatih Ozogul

J Food Sci Technol· March 2020

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Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria.
Hatice Yazgan, Yesim Ozogul, Esmeray Kuley

Int J Food Microbiol· October 2019

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