| A.1 Göğüş, U., Başol, M.S. and Şahin, E., Effect of various antibiotic applications on some chemical,microbial and physical properties of lamb.. "Journal of Food Quality", 23, (2000), p.217-224.|
A.2 Muğlalı,H.Ö., Çetinkaya,N.,Güler, A., Göğüş, U.and Ulutiürk, S., The effects of Vitamin E suplementation on the level of milk and plasma Vitamin E and Thiobarbituric acid levels of milk.. "Turkish Journal of Veterinarian Animal Science", 26, (2002), p.901-907.
A.3 Uğur Göğüş, Faruk Bozoğlu, Seyhun Yurdugül, The effects of nisin, oil-wax coating and yogurt on the quality of refrigerated chicken meat. "Food Control", 15, (2004), p.537-542.
A.4 Uğur Göğüş, Faruk Bozoğlu, Seyhun Yurdugül, Comparative effects of lactic acid, nisin, coating combined and alone applications on some postmortem quality criteria of refrigerated Sardina pilchardus.. "Journal of Food Quality", 29, (2006), p.658-671.
A.5 Uğur Göğüş, Faruk Bozoğlu, Hami Alpas, A comparative study on the effects of glucose monohydrate, hot water and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket. "Journal of Food Science", 72, (2007), p.M125-M221.
A.6 Ugur Gogus & Chris Smith, n-3 Omega fatty acids: a review of current knowledge. "International Journal of Food Science & Technology", 45, (2010), p.417-436.
A.7 Ugur Gogus, Effects of pressurization on some contamination flora in beef pate. "Journal of Food Science", 77, (2012), p.M550-M559.
| A.1 Uğur Göğüş, Faruk Bozoğlu, Hami Alpas, A comparative study as related to the effects of Glucose Monohydrate, hot water and Sodium pyrophosphate on some qujality criteria of deboned and matured brisket. "IAFP(International Association for Food Protection)92nd annual meeting conference", 25, (2005), p.573.|
A.2 Uğur Göğüş, n-3 omega fatty acids as the miracles of today's nutrition. What about future.?. "International Conference on Food Science and Technology VI. Book of Abstracts", (2005), p.124.
A.3 Uğur Göğüş, A comparative study as related to the effects of various fumed and cured tongue productions on some quality criteria of beef tongue. "Organised Macedonian Microbiologists Book of Abstracts", 60, (2006), p.53.
A.4 Uğur Göğüş, Faruk Bozoğlu, Seyhun Yurdugül, The effects of nisin, oil wax coating and yogurt on the quality of refrigerated chicken meat. "1st International Chester Food Science and Technology Conference", (2007), p.21.
A.5 Uğur Göğüş, Alcohol and Health:Is it an antioxidant or a poison?. "2nd International Congress on Food and Nutrition", (2007), p.17.
A.6 Ugur Gogus, Global Warming in food origin and health concern. "Food for Health and Wellbeing", (2008), p.114.
A.7 Ugur Gogus, Antiaging in Food Origin. "Proceedings Dubai Congress on Anti_aging and aesthetic medicine", (2008).
Book and Chapter in a Book
| A.1 Uğur Göğüş, A Fundamental Guide for a Healthy Lifestyle and Nutrition. "AuthorHouse(1st Books)", (2011), p.402.|
Journal Papers A.1 Sacit Başol, Uğur Göğüş, Tuz ile kürlenmiş balıklarda %tuz miktarları ve %rutubet düzeylerine ilişkin standartlar. "", 406, (1995), s.74-79.
A.2 Uğur Göğüş, Et Teknolojisinde Hata Eleme Yöntemiyle yüksek mikrobiyel kalite temini. "Gıda", (2000), s.67-73.
A.3 U.Göğüş, T. Dik, Lactik asit bakterileri ilavesi ve kaplama uygulamalarının soğutma koşlullarındaki Sardalya balık etine ait bazı kalite kriterleri üzerine etkileri. "Gıda dergisi", Ağustos, (2001), s.68-72.
Book and Chapter in a Book
| A.1 Uğur Göğüş, Et ve Kalite. "Tıp-Teknik Yayıncılık", (2002), s.297.|
A.2 Uğur Göğüş, Mutluluğa Doğru Gıda, Spor ve Sağlık. "Pelikan Tıp ve Teknik Kitapçılık Ticaret Limited Şirketi", (2003), s.476.
A.3 Uğur Göğüş, Doğru Gıda, Doğru Yaşam, Doğru Mutfak. "Pelikan Yayıncılık", (2004), s.284.
A.4 Uğur Göğüş, Sağlık için Doğru Gıda. "Pelikan Yayıncılık", (2005), s.410.
A.5 Uğur Göğüş, Detoks/Sağlıklı yaşam için Gıda. "Pelikan Yayıncılık", (2006), s.351.
A.6 Uğur Göğüş, Kansere Karşı Gıda rehberi. "Pelikan Tıp ve Teknik Kitapçılık Tic. Ltd. Şti", (2008), s.1-366.