H., Yeşilsu A.F. 2006. Vegetable Protein-Based Films and Coatings. Electronic Journal of Food Technologies, 2006(2): 41-50.
Temiz, H., Yeşilsu 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.
Kutlu, S., Yeşilsu, A.F. ve Firidin, Ş. 2011. Poisionings caused by seafoods. Yunus Research Bulletin. 2011 (3): 20-25.
Akbulut, B., Janka, B. ve Yeşilsu, A.F. 2012. The Importance of Fatty Acids in Nutrition of Sturgeons, Yunus Research Bulletin, 2012(2): 17-23.
Yeşilsu, A.F. ve Özyurt, G. 2013. Turkish and global legislations for seafood safety and quality.. Journal of FisheriesSciences.com, 7(1): 58-71.
Yeşilsu, A.F. ve Özyurt, G. 2013. Using of Electronic Nose and Computer Vision Systems on Evaluation of Freshness of Fishery Products, Yunus Research Bulletin, 2013(3): 39-45.
Yeşilsu, A.F. ve Polat, A. 2014. Role of Enzymes on Spoiling of Fish Products. Electronic Journal of Food Technologies, 8(3): 10-21.
Özyurt, G., Özkutuk, A.S., Şimsek, A., Yeşilsu, 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.
Alp, E., Yeşilsu, A.F., Gözü-Dağtekin, B.B., Türe, M., 2014. Electrospinning Parameters to Obtain Nanaofibers from Stinning Nettle (Urtica dioica L.) to Reinforce Edible Coatings for Fish: A Novel Method. International Symposium on Fisheries and Aquatic Sciences, 25-27, September 2014, Trabzon, Turkey, Symposium Abstract Book, 462-463.
Yeşilsu, A.F., and Temiz H. 2015. Some Physicochemical and Sensory Properties of Ice Cream Used at Different Rates Mulberry Pekmez, The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. TF3_P297.
Kutlu, S., Yeşilsu, A.F., Mısır-Balçık, G., Alp, E., Erteken, A., Türe, M., Dağtekin, M., 2015. Determination of Storage Stability of Hot Smoked Atlantic Bonito and Trout with Different Wood Chips. 1st International Conference on Sea and Coastal Development in the Frame of Sustainability, (MACODESU-2015), 18-20 September 2015, Trabzon, Turkey. Abstract Book, p:189.
Kutlu, S., Dağtekin, M., Mısır-Balçık, G., Yeşilsu, A.F., Alp, E., Erteken, A., 2015. Determination of Consumer Trends on Shad an Seabass Smoked with Beech and Oak Sawdust. 1st International Conference on Sea and Coastal Development in the Frame of Sustainability, (MACODESU-2015), 18-20 September 2015, Trabzon, Turkey. Abstract Book, p:186.
Özyurt, G., Şimşek, A., Karakaya, B. T., Aksun, E. T., and Yeşilsu, 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.
Alp Erbay, E., Dağtekin, B. B. G., Türe, M., Yeşilsu, 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.
Yeşilsu, A.F. and Özyurt, G. 2017. Some Physical Properties of Microencapsulated Fish Oil with Bay Leaf Extracts ICENS May 3-7, 2017 Budapest, Hungary, 3rd International Conference on Engineering and Natural Sciences Book of Abstracts: 676