Hi, I am Ozlem Emir Coban, My LiveDNA is 90.7566
 
   
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Dr. Ozlem Emir Coban
 
Highest Degree: Ph.D. in Fish Processing Technology from Firat University, Turkey
 
Institute: Firat University, Turkey
 
Area of Interest: Food Science Technology
  •   Fish Nutrition
  •   Food Chemistry
  •   Food Analysis
  •   Dairy Processing
 
URL: http://livedna.org/90.7566
 
My SELECTED Publications
1:   Coban, O.E. and B. Patir, 2008. Investigation of histamine level and some chemical quality parameters in fish consumed in elazig city. Int. J. Sci. Technol., 3: 59-65.
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2:   Coban, O.E. and E. Ozpolat, 2012. The effects of dıfferent concentratıons of rosemary (Rosmarınus offıcınalıs) extract on the shelf lıfe of hot-smoked and vacuum-packed lucıobarbus esocınus fıllets. J. Food Process. Preserv., 37: 269-274.
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3:   Coban, O.E. and O. Yilmaz, 2011. Effect of chromium on fatty acids composition of scaly carp (Cyprinus carpio carpio Linnaeus, 1758). Fresenius Environ. Bull., 20: 2485-2488.
4:   Coban, O.E. and O.P. Can, 2012. The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss). J. Aquatic Food Prod. Technol., 22: 361-370.
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5:   Coban, O.E., 2012. Evaluation of essential oils as a glazing material for frozen rainbow trout (Oncorhynchus mykiss) fillet. J. Food Process. Preserv., 37: 759-765.
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6:   Coban, O.E., B. Patir and O. Yilmaz, 2012. Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets. J. Food Sci. Technol., 51: 2741-2747.
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7:   Inanli, A.G., A. Ozpolat, O.E.Coban and N. Karaton, 2010. Chemical composition of marinated anchovy (Engraulis encrasicolus L., 1758) and sensory evaluation in different sauce. J. Fish. Sci., 4: 455-461.
8:   Inanli, A.G., A. Ozpolat, O.E.Coban and N. Karaton, 2011. Trout cake making and sensorial, chemical qualities of the product. Res. J. Biol. Sci., 4: 149-153.
9:   Inanli, A.G., G. Oksuztepe, E. Ozpolat and O.E. Coban, 2011. Effects of acetic acid and different salt concentrations on the shelf life of caviar from rainbow trout (Oncorhynchus mykiss W. 1792). J. Anim. Vet. Adv., 10: 3172-3178.
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10:   Inanli, A.G., O.E. Coban and M. Dartay, 2010. The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage. Fish. Sci., 76: 879-883.
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11:   Inanli, G., A. Karaton and N.E. Coban, 2011. Sensorial, chemical and microbiological quality of anchovy cake. Afr. J. Biotechnol., 10: 9870-9874.
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12:   Oksuztepe, G., O. Coban and H. Guran, 2010. The effect of addition of sodium lactate in fish balls made from Fresh Rainbow Trout (Oncorhynchus mykiss W.). J. Fac. Vet. Med. Kafkas Univ., 16: 65-72.
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13:   Ozpolat, E., O.E. Coban and B. Patir, 2010. The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different asetic acid and eugenol ratios. J. Fish. Sci., 4: 329-336.