Ahmet Faruk Yesilsu

Yeşilsu, A. F., Alak, G., Alp Erbay, E., Sağdıç, O., Özoğul, F., Demirkesen, İ., Rathod, N.B., Bozkurt, F., Alasalvar, C., Benjakul, S., Jambrak, A.R. & Aydın, İ. (2025). Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products. Food Reviews International, 1–29. https://doi.org/10.1080/87559129.2025.2453022

Yesilsu, A. F., Alp-Erbay, E., Kahyaoğlu, L. N., & Aydin, İ. (2024). Fish Waste to Valuable Products: Nanotechnological Approach. BioNanoScience, 1-19. https://doi.org/10.1007/s12668-024-01498-7

Benjakul, S., Singh, A., Hong, H., Zhang, B., Yesilsu, A.F., Temdee, W. 2023. Influence of Epigallocatechin Gallate on Quality of Cooked Harpiosquillid Mantis Shrimp (Harpiosquilla raphidea) Subjected to Multiple Freeze-Thaw Cycles. Turkish Journal of Fisheries and Aquatic , 23, TRJFAS23374. http://doi.org/10.4194/TRJFAS23374

Baloch, K.A., Patil, U., Yesilsu, A.F., & Benjakul, S. 2023. Characteristics and Application of Lipase from Asian Seabass Liver Fractionated Using Aqueous Two-phase Partition Technique for Defatting Fish Skin before Collagen Extraction. Turkish Journal of Fisheries and Aquatic Sciences, 23, TRJFAS24000. http://doi.org/10.4194/TRJFAS24000

Yesilsu, A.F., Alp-Erbay, E., Kutlu, S. & Ozyurt, G. 2023. The Effect of Different Plant Extracts on the Oxidative Stability of Microencapsulated Anchovy Oil. International Journal of Food Engineering 19(5), 143-157. https://doi.org/10.1515/ijfe-2022-0097.

Pudtikajorn, K., Sae-leaw, T., Yesilsu, A. F., Sookchoo, P., & Benjakul, S. 2023. Process Development and Characteristics of Biocalcium from Skipjack Tuna (Katsuwonus pelamis) Eyeball Scleral Cartilage. Waste and Biomass Valorization, 1-14. https://doi.org/10.1007/s12649-023-02075-x

Nilsuwan, K., Chantakun, K., Zhang, B., Ma, L., Yesilsu, A. F., & Benjakul, S. 2022. Ammonium Sulfate and Repeated Freeze-Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate. European Journal of Lipid Science and Technology, 2200027. https://doi.org/10.1002/ejlt.202200027

Singh, A., Putri, G.A.U., Mittal, A., Hong, H., Yesilsu, A.F., & Benjakul, S. 2022. Protein Hydrolysate from Splendid Squid (Loligo formosana) Fins: Antioxidant, Functional Properties, and Flavoring Profile. Turkish Journal of Fisheries and Aquatic Sciences, 22, TRJFAS21005. http://doi.org/10.4194/TRJFAS21005

Yesilsu, A.F. & Alp-Erbay, E., Dagtekin, B.B., Dagtekin, M., Ozyurt, G., & Benjakul, S. 2021. Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies, Journal of Aquatic Food Product Technology, https://doi.org/10.1080/10498850.2021.1936325

Singh, A., Benjakul, S., Olatunde, O.O., & Yesilsu, A.F. 2021. The Combined Effect of Squid Pen Chitooligosaccharide and High Voltage Cold Atmospheric Plasma on the Quality of Asian Sea Bass Slices Inoculated with Pseudomonas aeruginosa. Turkish Journal of Fisheries and Aquatic Sciences, 21, 41-50. http://doi.org/10.4194/1303-2712-v21105

Sinthusamran, S., Idowu, A. T., Benjakul, S., Prodpran, T., Yesilsu, A.F., & Kishimura, H. 2020. Effect of proteases and alcohols used for debittering on characteristics and antioxidative activity of protein hydrolysate from salmon frames. Journal of Food Science and Technology, 57(2), 473-483. https://doi.org/10.1007/s13197-019-04075-z

Olatunde, O.O., Benjakul, S., & Yesilsu, A.F. 2020. Antimicrobial Compounds from Crustaceans and Their Applications for Extending Shelf-Life of Marine-Based Foods. Turkish Journal of Fisheries and Aquatic Sciences, 20, 629-646. http://doi.org/10.4194/1303-2712-v20806

Yesilsu, A.F. & Özyurt, G. 2019. Oxidative Stability of Microencapsulated Fish Oil with Rosemary, Thyme and Laurel Extracts: A Kinetic Assessment.Journal of Food Engineering, 240C, 171-182. https://doi.org/10.1016/j.jfoodeng.2018.07.021

Alp-Erbay, E., Yesilsu, A.F., Türe, M., 2019. Fish Gelatin Antimicrobial Electrospun Nanofibers for Active Food- Packaging Applications. Journal of Nano Research. 56, 80-97. https://doi.org/10.4028/www.scientific.net/JNanoR.56.80

Alp-Erbay, E., Dağtekin, B. B. G., Türe, M., Yesilsu, A.F., & Torres-Giner, S. 2017. Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly (ε-caprolactone) nanofibers with Urtica dioica L. extract during storage. LWT-Food Science and Technology, 78, 340-351. https://doi.org/10.1016/j.lwt.2017.01.002

Özyurt, G., Şimşek, A., Karakaya, B. T., Aksun, E. T., and Yesilsu, A. F. 2015. Functional, Physicochemical and Nutritional Properties of Protein from Klunzinger's Ponyfish Extracted by the pH Shifting Method. Journal of Food Processing and Preservation. 39(6), 1934-1943. http://doi.org/10.1111/jfpp.12432

Özyurt, G., Özkutuk, A.S., Şimsek, A., Yesilsu, A.F., Erguven, M., 2014. Quality and shelf life of cold and frozen rainbow trout (Oncorhynchus mykiss) fillets: Effects of fish protein based biodegradable coatings. International Journal of Food Properties, 18(9), 1876-1887. https://doi.org/10.1080/10942912.2014.971182

Temiz, H., Yesilsu A.F. 2010. Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream. Czech Journal of Food Science, 28(6): 538-546. https://doi.org/10.17221/80/2008-CJFS

TAGEM - Development of Farming Methods of Turbot (Psetta maxima) – Researcher - (2011-2013)

TAGEM - Development and Farming of Protection Strategy of Sturgeon ) – Researcher - (2011-2013)

TAGEM - Determination of Storage Stability and Consumer Acceptance of Some Smoked Fish Species in Eastern Black Sea Preliminary) – Researcher - (2013-2015)

TAGEM - Determination of Quality Criterias and Shelf Life of Trout Coated with Whey Protein Isolated Nanocomposite Films)-Researcher - (2014-2015)

TAGEM - TAGEM - Examination of Oxidative Stability of Microencapsulated Anchovy Oil by Adding Natural Antioxidants Project Leader - (2015-2018)

TAGEM - Use of Alternative Marinating Sources in Utilization of Anchovies - Project Leader - (2016- 2018)

TAGEM - Antimicrobial effects of Lactoferrin - Fish Gelatine Nanofiber Membranes - Researcher-(2017-2018)

TAGEM - Possibilities of using some phytobiotic added diets in nutrition of Black sea trout (Salmo labrax Pallas, 1811)-Researcher (2017-2020)

TAGEM Determination of Storage Stability of Protein Isolates and Hydrolyzates Obtained from Sprat (Sprattus sprattus L., 1758)-Researcher (2018-2020)

TAGEM - The Effect of Ultrasound Assisted Protein Hydrolyzate Production and the Possibility of Use in Some Processed Foods-Researcher (2019-2022)

TAGEM - Establishment of Turkish Traditional Cheese Inventory - Researcher (2021-2024)

TAGEM - The Ultrasound Assisted Fish Gelatin Extraction - Researcher (2022-2025)

EU-H2020 Advancing BlackSea Research and Innovation to Co-Develop Blue Growth within Resilient Ecosystems (BRIDGE-BS) - Researcher (2021-2025)

TAGEM - Investigation of Intensive Production Possibilities of Local Microalgae Isolates Isolated from the Black Sea – Researcher -2021-2024.

Aquatic Food Studies

Biotech Studies

Current Research in Nutrition and Food Science

COST Action CA22134 / Sustainable Network for agrofood loss and waste prevention, management, quantification and valorisation (FoodWaStop): WG 4, WG 5, WG 6