The influences of fish infusion broth on the biogenic amines formation by lactic acid bacteria

Por Esmeray Küley, Fatih Özogul, Esra Balikçi, Mustafa Durmus, Deniz Ayas
Publicado em 2013-01-01

Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge

Por Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, João Miguel Rocha
Publicado em 2022-04-01

Technological factors affecting biogenic amine content in foods: a review

Por Fausto Gardini, Fausto Gardini, Yesim Ozogul, Giovanna Suzzi, Giulia Tabanelli, Giulia Tabanelli, Fatih OZOGUL
Publicado em 2016-08-01

Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

Por Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Özogul
Publicado em 2022-03-01

The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge

Por Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha, Fatih Ozogul
Publicado em 2022-04-01

Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

Por Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, Grazina Juodeikiene
Publicado em 2020-05-01