P. Oğuzhan

The use of plasma technologies in food industry.

F. Yangılar, P. Oğuzhan, F. Yangilar, 2013 .

Pullulan: Production and usage in food ındustry

P. Oğuzhan, F. Yangilar, 2013 .

Effects of processing methods on the sensory, mineralmatter and proximate composition of rainbow trout(Oncorhyncus mykiss) fillets

P. Oğuzhan, S. Angiş, 2013 .

Determination of Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets Cooked at Different Combinations of Temperatures Using the Sous Vide Technique

P. Oğuzhan, Pınar Oğuzhan Yıldız, 2022, Marine Science and Technology Bulletin.

Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures.

P. Oğuzhan, S. Angiş, 2012 .