| 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 | 33 | 2022 |
| 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 | 23 | 2021 |
| 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 | 10 | 2022 |
| OXIDATION IN FERMENTED MEAT PRODUCTS P ANLAR ACADEMIC STUDIES IN ENGINEERING, 107, 2024 | | 2024 |
| 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 12 (6), 4076-4085, 2024 | | 2024 |
