| Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review I Hamed, F Özogul, JM Regenstein Trends in food science & technology 48, 40-50, 2016 | 1295 | 2016 |
| Marine bioactive compounds and their health benefits: a review I Hamed, F Özogul, Y Özogul, JM Regenstein Comprehensive reviews in food science and food safety 14 (4), 446-465, 2015 | 515 | 2015 |
| Phenolic content of brown algae (Pheophyceae) species: Extraction, identification, and quantification I Generalić Mekinić, D Skroza, V Šimat, I Hamed, M Čagalj, ... Biomolecules 9 (6), 244, 2019 | 342 | 2019 |
| The evolution and versatility of microalgal biotechnology: A review I Hamed Comprehensive reviews in food science and food safety 15 (6), 1104-1123, 2016 | 337 | 2016 |
| The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review F Özogul, I Hamed Critical reviews in food science and nutrition 58 (10), 1660-1670, 2018 | 293 | 2018 |
| Sustainable edible packaging systems based on active compounds from food processing byproducts: A review I Hamed, AN Jakobsen, J Lerfall Comprehensive Reviews in Food Science and Food Safety 21 (1), 198-226, 2022 | 188 | 2022 |
| Astaxanthin from crustaceans and their byproducts: a bioactive metabolite candidate for therapeutic application V Šimat, NB Rathod, M Čagalj, I Hamed, I Generalić Mekinić Marine Drugs 20 (3), 206, 2022 | 103 | 2022 |
| Production and characterization of crude oils from seafood processing by-products V Šimat, J Vlahović, B Soldo, IG Mekinić, M Čagalj, I Hamed, D Skroza Food Bioscience 33, 100484, 2020 | 78 | 2020 |
| Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines, Sardina pilchardus (Walbaum, 1792): Implications for Nutrition V Šimat, I Hamed, S Petričević, T Bogdanović Foods 9 (7), 867, 2020 | 69 | 2020 |
| Algal carotenoids: chemistry, sources, and application I Generalić Mekinić, V Šimat, NB Rathod, I Hamed, M Čagalj Foods 12 (14), 2768, 2023 | 57 | 2023 |
| Encapsulation of microalgal-based carotenoids: recent advances in stability and food applications I Hamed, M Moradi, P Ezati, L O'Higgins, AJ Meléndez-Martínez, ... Trends in food science & technology 138, 382-398, 2023 | 48 | 2023 |
| Crustacean by-products F Özogul, I Hamed, Y Özogul, JM Regenstein Academic Press, 2019 | 38 | 2019 |
| Inhibition effects of carvacrol on biogenic amines formation by common food-borne pathogens in histidine decarboxylase broth F Özogul, Ç Kacar, I Hamed LWT-Food Science and Technology 64 (1), 50-55, 2015 | 34 | 2015 |
| The function of probiotics on the treatment of ventilator-associated pneumonia (VAP): facts and gaps F Karacaer, I Hamed, F Özogul, RH Glew, D Özcengiz Journal of medical microbiology 66 (9), 1275-1285, 2017 | 29 | 2017 |
| Marine-based toxins and their health risk F Özogul, I Hamed Food quality: Balancing health and disease, 109-144, 2018 | 21 | 2018 |
| Function of cell‐free supernatants of Leuconostoc, Lactococcus, Streptococcus, Pediococcus strains on histamine formation by foodborne pathogens in histidine … F Özogul, N Toy, Y Özogul, I Hamed Journal of Food Processing and Preservation 41 (5), e13208, 2017 | 20 | 2017 |
| Lactic acid bacteria: lactobacillus spp.: lactobacillus acidophilus F Ozogul, I Hamed Elsevier, 2016 | 19 | 2016 |
| The impact of lemon juice on the marination of anchovy (Engraulis Encrasicolus): Chemical, microbiological and sensory changes V Šimat, A Mićunović, T Bogdanović, I Listeš, IG Mekinić, I Hamed, ... Italian Journal of Food Science 31 (3), 2019 | 16 | 2019 |
| The Effects of Salinity and Temperature on the Growth of Dunaliella sp. Isolated from the Salt Lake (Tuz Gölü), Turkey I Hamed, B Ak, O Isık, L Uslu Turkish Journal of Fisheries and Aquatic Sciences 17 (7), 1367-1372, 2017 | 15 | 2017 |
| The impact of natural clinoptilolite on ammonia, cadaverine and other polyamine formation by food-borne pathogen in lysine decarboxylase broth F Özogul, I Hamed, S Gokdogan LWT 65, 703-710, 2016 | 15 | 2016 |
