Papers
 

1. Köse, S. and M. E. Erdem, 2004. An investigation of quality changes in anchovy (Engraulis encrasicholus, L. 1758) stored at different temperatures. Turkish Journal of Veterinary and Animal Sciences, 28, 575-582.
   
   
2. S. Köse, Quantick, P. and G. Hall. 2003. Changes in the levels of histamine during processing and storage of fish meal. Animal Feed Science and Technology. 107, 161-172.
   
   
3. Karaçam, H., Kutlu, S. and S. Köse. 2002. Effect of salt concentrations and temperature on the quality and shelf life of brined anchovies. Int. J. Food Science and Technology, 37, 19-28.
   
   
4. S. Köse, Karaçam, H., Boran, M. and S. Kutlu. 2001. Investigating the shelf-life of an anchovy dish called ‘hamsikuşu’ in a frozen storage at -18ºC. Turkish Journal of Veterinary and Animal Sciences, 25, 651-656.
   
   
5. S. Köse, C. Erkebay, İ. Z. Kurtoğlu, N. Başçınar and A. Değirmenci. 2001. Comparison of chemical contents and consumer acceptance of albino rainbow trout (Oncorhyncus mykiss Walbaum, 1782) with brook trout (Salvelinus fontinalis Mitchill, 1814) and normal pigmented rainbow trout. Ege Su Ürünleri Dergisi, 18 (1-2). 81-86.
   
   
6. S. Köse and M. E. Erdem. 2001. Quality changes of whiting (Merlangius merlangus euxinus, N. 1840) stored at ambient and refrigerated temperatures. Turkish Journal of Fisheries and Aquatic Sciences. 1, (1) 59-67.
   
   
7. S. Köse and Y. Uzuncan. 2001. Quality changes of surimi made from whiting (Merlangius merlangus, L. 1758) using semi-manual methods during frozen storage. Gıda, 6, 84-89. (In Turkish).
   
   
8. Köse, S. and G. Hall. 2000. Modification of a colorimetric method for histamine analysis. Food Research International. 33, 839-845.
   
   
9. Boran, M., H. Karaçam, M.S. Çelikkale, S. Köse, M. Feyzioğlu, and S. Kutlu. 2000. Levels of Heavy Metals in Blue Whiting Caught from the Eastern Black Sea Area of Turkey. Toxicological and Environmental Chemistry, 75, 67-73.
   
   
10. Köse S. and Y. Uzuncan. 2000. Some quality changes of surimi produced from anchovy (Engraulis encrasicholus Linnaeus, 1758) during frozen storage at –20°C for five months. Ege Su Ürünleri Dergisi, 17 (3-4), 119-127.
    
    
11. S. Köse, Ay, S. and Y. Uzuncan. 2000. An investigation into chemical and sensory quality changes of some fish species that are sold in Trabzon during cold storage. Ege Su Ürünleri Dergisi, 17 (3-4). 35-48. (In Turkish).
    
    
12. Olgun, H. ve S. Köse. 1999. Solar Drying of Rainbow trout. Int. J. Energy Research, 23, 941-948.
    
    
13. Köse, S. ve Y. Uzuncan. 1999. An investigation into quality changes of surimi produced from horse mackerel (Trachurus mediterraneus, L., 1758) during frozen storage at -20ºC. Ege Su Ürünleri Dergisi, 16 (3-4), 269-278.
    
    
14. Köse, S., Zengin, M. Kurtoğlu, İ.Z. ve M. Boran. 1999. Evaluation of the use of anchovy (Engraulis encrasicholus) as a protein source in aquaculturing of rainbow trout (Oncorhynchus mykiss) in terms of edible food and economical loss. Ege Su Ürünleri Dergisi, 16 (1-2), 121-129. (In Turkish).
    
    
15. Olgun, H., Rzayez, P., Köse, S. and S. Kutlu. 1997. Drying of rainbow trout (Oncorhynchus mykiss). Termodinamik. 6 (64), 114-124.
    

Proceedings

1. S. Kose, H. and Ogut. 2004. A survey on the seafood consumption and marketing in Turkey. Pacific Fisheries Technologists, 55th Annual Meeting, 29 February - 3rd March, 2004. Seattle, WA, USA. Oral presentationS. Kose, H. and Ogut. 2004. A survey on the seafood consumption and marketing in Turkey. Pacific Fisheries Technologists, 55th Annual Meeting, 29 February - 3rd March, 2004. Seattle, WA, USA. Oral presentation.
   
   
   
2. S. Kose, Boran M. and G. Boran. 2004. The effect of processing techniques used on whiting burgers stored at refrigerated conditions in relation to its quality. Pacific Fisheries Technologists, 55th Annual Meeting, 29 February - 3rd March, 2004. Seattle, WA, USA. Poster presentation.
   
   
3. S. Kose. 2003. Present state of seafood processing, marketing and HACCP application in Turkey. Pacific Fisheries Technologists, 54th Annual Meeting, 23-26 February, 2003. Astoria, Oregon, USA. Oral presentation.
   
   
4. Kutlu, S. and S. Köse. 2000. . Quality changes of blue whiting burgers stored at different temperatures. Sinop Seafood Congress 2000. 20-22 September. 546-555. (In Turkish).
   
   Kose, S., Karaçam, H. and H. Kobya. 1998. A preliminary study on the epidemiology of seafood poisoning in Turkey. First International Symposium on Fisheries and Ecology, September 2-4 1998, 304-312, Trabzon, Turkey.
   
   
5. Boran, M., Karaçam, H. and S. Kose. 1998. Temporal and Spatial Distribution of Anionic Surfactant and Phenol on the Eastern Black Sea Coast. First International Symposium on Fisheries and Ecology. September 2-4, 410-416, Trabzon, Turkey.
   
   
6. Boran, M., Karaçam H., Kose, S. and N. Sivri. 1998. Present State of Pollution in the Black Sea. First International Symposium on Fisheries and Ecology. September, 2-4, 554-558, Trabzon, Turkey.
   
   
7. 8. Köse, S., S. Ay, Y. Uzuncan. 1997. An investigation into quality of fresh fish that are commonly sold in the region of Trabzon, Turkey. Akdeniz Balıkçılık Kongresi (Mediterranean Fisheries Congress), 721-726, İzmir, Turkey 1997. (In Turkish).
   
   
8. S. Köse, Y. Uzuncan and S. Ay. 1997. Alternative utilisation ways of anchovy. Mediterrenean Fisheries Congress, April 1997, Izmir, Turkey. (In Turkish).
   
   
9. Köse, S. 1995. Histamine poisoning from seafoods. S. Köse, 1995. Histamine poisoning from seafood. 2nd East Anatolian Congress on Fisheries. Erzurum, Turkey. 14-17 June, 865-882. (In Turkish).
   
   
10. H. Karaçam, M. Boran and S. Köse. 1997. Bacterial contamination in the mussels (Mytilus galloprovincialis) of the coast of Trabzon, Turkey. Mediterrenean Fisheries Congress, April 1997, Izmir, Turkey. (In Turkish)
    
    
11. Köse, S. and P. Quantick. 1993. Investigation into presence of Salmonella and comparison of four analytical methods used for Salmonella detection in terms of simplicity, reliability, cost and analytical time in fish meal production. Kükem Kongresi, Kükem Dergisi, 16 (2).
    
    
12. Kose, S., Quantick, P., Miskin, D. and M. Knowles. 1992. Analysis of Fish Meal for Histamine and Related Biogenic Amines, Possibly Associated with Histamine Poisoning or Gizzard Erosion in Poultry. Proc. 3rd World Congress Foodborne Infections and Intoxications, Berlin, Vol. II, 1357-1360, Berlin, Germany.
    
    

Research Projects

1. Investigation of shelf life Estimation of dolphin population in Black Sea and their biological properties. Project No. TOGB:PUG. 86: 101.010.1. 1988. Trabzon. 80p.
   
   
2. Investigation the quality of seafood commonly sold fresh in the East Black Sea region in related to seafood poisoning. Black Sea (Karadeniz) Technical University Research Funding. Project No. 96.101.010.16. (In Turkish)
   
   
3. Drying of seafoods using solar and mechanical energy. Black Sea (Karadeniz) Technical University Research Funding. Project No. 96.112.003.4. (In Turkish).
   
   
4. Alternative utilisation of anchovy. Black Sea (Karadeniz) Technical University Research Funding. Project No. 96.101.010.15.
   
   
5. A preliminary research on the application of surimi processing of seafood commonly caught in the Black Sea Region. Black Sea (Karadeniz) Technical University Research Funding. Project No. 98.117.001.1.
   
   
6. Comparison on the quality changes of marketing seafoods using cold storage and traditional methods in the Black Sea Region. Black Sea (Karadeniz) Technical University Research Funding. 1999.
   
   
7. Prevention of quality loss in seafood handling and processing. Black Sea (Karadeniz) Technical University Research Funding and quality changes of seafood commonly caught in the Black Sea Region by application of smoking. Black Sea (Karadeniz) Technical University Research Funding. 2002. Project Continue.
   
   
8. Investigating of immunooassay methods, which are rapid and simple, for histamine analysis that is necessary for quality control of some fish species that have high marketing value in Turkey. 2003. Black Sea (Karadeniz) Technical University Research Funding. Project accepted in September, 2003. Project has started recently.
   
   

Undergraduate Courses

• Biology
  
• Seafood Marketing,
  
• Seafood Handling, Processing and Preserving Techniques
  
• Food poisoning from aquatic origin
  
• Advances in Seafood Processing
  

Graduate Courses

• Risk Analysis in Fish Processing
  
• Fisheries by Products
  
• New Product Developments in Seafood Industry
  
• Fish Oils
  
• Seaweed Processing Technology
  
• Analytical Techniques Used in Determination of Seafood Spoilage
  

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