Dr. Ozlem Emir Coban
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Dr. Ozlem Emir Coban

Assoc. Prof.
Firat University, Turkiye

Highest Degree
Ph.D. in Fish Processing Technology from Firat University, Turkiye

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Biography

Dr. Ozlem Emir Coban is currently working as Associate Professor at Faculty of Fisheries, Department of Fish Processing Technology, Firat University, Elazig, Turkey.

Area of Interest:

Food Science and Technology
100%
Fish Nutrition
62%
Food Chemistry
90%
Food Analysis
75%
Dairy Processing
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. 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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  2. 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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  3. 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.
    CrossRef  |  
  4. 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.
    CrossRef  |  
  5. 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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  6. 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.
    CrossRef  |  
  7. 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, (In Turkish).
    Direct Link  |  
  8. 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.
  9. 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.
  10. 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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  11. 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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  12. 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.
  13. 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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