Ömer Alper ERDEM

Su Ürünleri Fakültesi, Su Ürünleri Avlama Ve İşleme Teknolojisi Bölümü, İşleme Teknolojisi Anabilim Dalı

Research areas: Agricultural Sciences, Seafood, Seafood Processing Technologies, Agriculture, Engineering and Technology, Food Engineering, Water Harvest, Aquaculture, Soil and Plant Feed, Soil and Water Storage and Management

Publications

Feasibility and quality constraints of solvent-free fish oil recovery from European seabass (Dicentrarchus labrax) by-products following a 48-hour cold storage delay (2026)
An In‐Depth Analysis of the Finfish Aquaculture in Türkiye: Current Status, Challenges, and Future Prospects (2025)
Monitoring of Quality Parameters in Vacuum-Packed Sea Bass (Dicentrarchus labrax) During Refrigerated Storage at (0-4°C) and Evaluation of Electronic Nose Effectiveness (2025)
In Vitro Control of Anisakis Larvae Using Nanoemulsified Thyme, Garlic, and Grape Seed Essential Oils Combined with Brines (2025)
Ready to Eat Mussel: Flavored with Smoking Gun and Cooking Sous Vide (2024)
Efficiency of different collectors for spat settlement of Mediterranean mussel ( Mytilus galloprovincialis ) in the southeastern Marmara Sea, Türkiye (2024)
Effects of different culture methods on growth, meat yield, and nutritional composition of Mediterranean mussels ( Mytilus galloprovincialis ), south side of Marmara Sea, Türkiye (2024)
MEASURED AND EVALUATED OF GAPING ON PINK SALMON (Onchorhynchus gorbuscha) USING MACHINE VISION ANALYSIS SYSTEM (2024)
FROM NATURE TO FUNCTION: AQUATIC-DERIVED BIOACTIVE COMPONENTS AND BIOMATERIALS (2024)
Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar) (2023)
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying (2022)
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying (2022)
Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (2021)
Effects of Modified Athmosphere Packaging on the Storage Period of Stuffed Mussels (2021)
Quality of Pasta Fortified with Shrimp By-Products Flour (2021)
Portakal-Limon Suyu ve Biberiye İle Marine Edilmiş Sardalya Etinin Sous Vide Pişirme Yöntemi Uygulanarak Kalitesinin İncelenmesi (2020)
Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (2020)
Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon (2020)
Evaluation of nutritional, physical andsensory properties of flathead grey mullet’s(Mugil cephalus) flesh after cooking (2019)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
The effects of nettle (Urtica dioica), spiny sowthistle (Sonchus asper) and dandelion (Taraxacum officinale) on the fish quality during storage period (2018)
Effects of using various ice forms on the shelf life of European seabass (Dicentrarchus labrax) inside of expanded polystyrene boxeson transportation. (2018)
Quality Determination in Fish Sold on Fish Counters at County Bazaars (2018)
Soğuk Muhafaza Şartlarında Depolanan Kültür Çipura (Sparus aurata) ve Levrek (Dicentrarchus labrax) Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Kalite Takibi (2018)
Antioxidant Capacities of Rainbow Trout Hydrolysates Obtained with Different Enzyme Profiles (2017)
Comparison of the mechanical properties of meat and fish salamis (2017)
Stability of fish protein hydrolysate from heads of gilthead sea bream (Sparus aurata), european sea bass (Dicentrarchus labrax) and rainbow trout (Oncorhyncus mykiss) during storage (2017)
Trypsin from viscera of cultured rainbow trout Oncorhynchus mykiss Characteristics and the effects of seasonal variation (2016)
FISH PROTEIN HYDROLYSATES PROXIMATE COMPOSITION AMINO ACID COMPOSITION ANTIOXIDANT ACTIVITIES AND APPLICATIONS (2016)
Investigation of lysozyme applicatıon on the quality of iced stored sea bass (Dicentrarchus labrax) (2016)
Trypsin from Viscera of cultured sea bream sparus aurata Charecteristics and The Effects of seasonal Variation (2016)
TRYPSIN FROM VISCERA OF CULTURED SEA BREAM Sparus aurata CHARACTERISTICS AND THE EFFECTS OF SEASONAL VARIATION (2016)
Influence examination of lysozyme process which is stored in ice on sea bream (Sparus aurata) quality (2016)
Determination of some functional properties of enzymatically hydrolyzed fish protein from Sea Bass (Dicentrarchus labrax) by-products and its effect in Whiting Mince (Merlangius merlangus) (2016)
ELECTRICAL CONDUCTIVITY OF REFRIGERATED SEA BASS MEAT IN SEMI SOLID FORM AND AQUEOUS SOLUTION TO DETERMINE QUALITY (2016)
INVESTIGATION OF LYSOZYME APPLICATION ON THE QUALITY OF ICED STORED SEA BASS Dicentrarchus labrax (2016)
Comparison of recovered carp scales Cyprinus carpio gelatin and commercial calf and pork skin gelatins (2016)
SU ÜRÜNLERİ İŞLEME VE YAN ÜRÜNLERİNİN POTANSİYEL UYGULAMALARI (2015)
Proximate fatty acid and amino acid composition of by products of the cultured rainbow trout Oncorhynchus mykiss sea bream Sparus aurata and sea bass Dicentrarchus labrax (2015)
Antioxidant properties of protein hydrolysates from marine by products (2015)
Türkiye de Su Ürünleri İşleme Atıklarından Katma Değer Yaratılması Üzerine Olan Bazı Çalışmalar (2015)
Su Ürünleri Protein Hidrolizatları ve Su Ürünleri Yetiştiriciliğinde Kullanımı (2015)
Determination of some functional properties of enzymatically hydrolyzed protein from head of sea bass Dicentrarchus labrax and its effect in whiting Merlangius merlangus mince (2015)
Sazan Pulu Cyprinus carpio Dana ve Domuz Kaynaklı Jelatinlerin Bazı Fiziksel Özelliklerinin Karşılaştırılması (2015)
Bazı Kokuların Balıkları Cezbetme Potansiyeli (2015)
Reduction of sodium content of European anchovy (Engraulis encrasicolus) marinade with replacement of NaCl by KCl (2015)
EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT 0 4 C (2015)
DENİZ AKVARYUMLARINA CANLI TEMİNİNDE AĞ SEPETLERİN KULLANIM POTANSİYELİ (2014)
Stabiliy Of Fish Protein Hydrolysate From Heads of Gilthead Sea Bream Sparus aurata European Sea Bass Dicentrarchus labrax and Rainbow Trout Oncorhynchus mykiss Walbaum 1792 During Storage (2014)
An Investigation on Quality Parameters of Cultured Seabass Fillets Fried in Different Oils (2014)
Deniz Akvaryumlarına Canlı Yem Temininde Ağ Sepetlerin KullanımPotansiyeli (2014)
Comparision Of Different Production Methods Of Fish Protein Hydrolysates And Effects On Functional and Antioxidative Properties and Storage Stability (2014)
Derin Yağda Tekrarlı Kızartma İşleminde Antioksidan Kullanımının Yağ ve Sardalya Filetolarının Kalitesi Üzerine Etkisi (2013)
Su Ürünleri Yan Ürünlerinin Enzimatik Hidrolizi Üretim Yöntemleri İşlevsel Özellikleri ve Kullanım Alanları (2013)
Functional and Antioxidant Properties of Fish Protein Hydrolysate From Heads of Gilthead Sea Bream Sparus aurata European Sea Bass Dicentrarchus labrax and Rainbow Trout Oncorhynchus mykiss Walbaum 1792 (2013)
USING ELECTRONIC NOSE FOR DETERMINATION QUALITY OF VACUUM PACKAGED CULTURED EUROPEAN SEABASS Dicentrarchus labrax (2013)
Elektronik Dilin Su Ürünlerinde Uygulamaları ve Potansiyeli (2013)
Comparing the activity of polyphenol oxidase enzyme in different parts of deep water pink shrimp (Parapenaeus longirostris) by using Ll-dopa substrate (2011)
Effects of olive leaf extracts on fish fillets (2011)
Sardalya (Sardina pilchardus) Kıymasının ve Köftesinin Reolojik ve doku özellikleri (2011)
Su ürünlerinde bilgisayarlı resim analizi ve spektrofotometrik renk ölçüm metodunun kıyaslanması (2011)
An investigation on fish quality protection abilities of nettle Urtica dioica dandelion Taraxacum officinalis and spiny sowthistle Sonchus asper (2010)
Determination of L a and b values of pink salmon Onchorhynchus gorbuscha by using different incidence angle of light with machine vision technique (2010)
Effect of Dry ice and Flake ice During Transportation on Tissue Distribution of Polyphenol Oxidase in Deep Water Pink Shrimp (Parapenaeus longirostris) from Aegean Region (Karaburun) of Turkey (2010)
Quantification of Gaping in Fish Fillets Using Image Analysis (2009)
Filetolarda Et Yarılmasının Bilgisayarlı Resim Analizi Kullanarak Nitelendirilmesi (2009)
Quantification of Gaping in Fish Fillets Using Image Analysis (2009)
Suda Çözünmeyen Buğday Lifinin Alabalık Kroketlerine Uygulanması ve Dondurarak Muhafaza Esnasında Kalite Tespiti (2009)
Utilization of rainbow trout (Onchorhyncus mykiss) as fish patties from fish wastes (2008)
Effects of fibers on the quality of pre cooked fish fingers stored at 0 4 C (2008)
Application of Wheat Fiber in To Rainbow Trout Fish Burgers and Determining Their Quality (2008)
Soğukta Depolanan Taze Kefalin ( Liza ramada Risso, 1810) Kimyasal ve Mikrobiyolojik Özelliklerine Tuzun Etkisi’ (2006)