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pınar anlar
pınar anlar
Atatürk Üniversitesi Teknik Bilimler Meslek Yüksekokulu Öğretim Görevlisi Dr
Verified email at atauni.edu.tr
Title
Cited by
Cited by
Year
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
B Basaran, P Anlar, ZFY Oral, Z Polat, G Kaban
Journal of Food Composition and Analysis 107, 104409, 2022
252022
Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage
DB Kul, P Anlar, ZFY Oral, M Kaya, G Kaban
Journal of Stored Products Research 93, 101856, 2021
212021
Comparison and risk assessment of nitrate and nitrite levels in infant formula and biscuits for small children in Turkey
B Basaran, ZFY Oral, P Anlar, G Kaban
Journal of Food Composition and Analysis 109, 104522, 2022
72022
The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk
P Anlar, G Kaban
Food Science & Nutrition, 2024
2024
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Articles 1–4