Fatih Öz
Fatih Öz
Gıda Mühendisliği Profesörü, Atatürk Üniversitesi
atauni.edu.tr üzerinde doğrulanmış e-posta adresine sahip
BaşlıkAlıntı yapanlarYıl
The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball
F Oz, M Kaya
Food Control 22 (3-4), 596-600, 2011
962011
Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout
F Oz, G Kaban, M Kaya
Food chemistry 104 (1), 67-72, 2007
752007
Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method
F Oz, G Kaban, M Kaya
LWT-Food Science and Technology 43 (9), 1345-1350, 2010
682010
Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography
F Oz
Food chemistry 126 (4), 2010-2016, 2011
542011
THE INHIBITORY EFFECT OF RED PEPPER ON HETEROCYCLIC AROMATIC AMINES IN FRIED BEEF LONGISSIMUS DORSI MUSCLE
F Oz, M Kaya
Journal of food processing and preservation 35 (6), 806-812, 2011
452011
A review on the formation of carcinogenic/mutagenic heterocyclic aromatic amines
M Kizil, F Oz, HT Besler
J Food Process Technol 2 (5), 1-5, 2011
432011
Heterocyclic aromatic amines in meat
F Oz, M Kaya
Journal of food processing and preservation 35 (6), 739-753, 2011
422011
Determination of biogenic amines in sucuk
H Gençcelep, G Kaban, Mİ Aksu, F Öz, M Kaya
Food Control 19 (9), 868-872, 2008
382008
The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops
F Oz, E Zikirov
LWT-Food Science and Technology 64 (1), 120-125, 2015
332015
The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak
F Oz, MO Yuzer
Food chemistry 203, 59-66, 2016
272016
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
F Oz, M Kızıl, A Zaman, S Turhan
LWT-Food Science and Technology 65, 861-867, 2016
272016
Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products
G Haskaraca, E Demirok, N Kolsarıcı, F Öz, N Özsaraç
Food Research International 63, 373-381, 2014
272014
Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels
F Oz, G Kaban, M Kaya
J. Anim. Vet. Adv 9 (10), 1436-1440, 2010
272010
Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes
F Oz, G Kotan
Food Control 67, 216-224, 2016
232016
Formation of heterocyclic aromatic amines and migration level of bisphenol-A in sous-vide-cooked trout fillets at different cooking temperatures and cooking levels
F Oz, E Seyyar
Journal of agricultural and food chemistry 64 (15), 3070-3082, 2016
202016
Effects of Water Extract of Urtica dioica L. on the Quality of Meatballs
F Oz
Journal of food processing and preservation 38 (3), 1356-1363, 2014
192014
Determination of heterocyclic aromatic amines in cooked commercial frozen meat products by ultrafast liquid chromatography
F Oz, M Kızıl
Food analytical methods 6 (5), 1370-1378, 2013
182013
Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish
F Oz, G Kaban, M Kaya
Journal of Animal and Veterinary Advances 9 (8), 1259-1264, 2010
172010
Sucuk üretiminde farklı nitrit dozlarının ve starter kültür kullanımının Escherichia coli O157: H7’nin gelişimi üzerine etkisi
F Öz, M Kaya, Mİ Aksu
Türk J Vet. Anim. Sci 26, 651-657, 2002
162002
EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY …
MI Aksu, M Kaya, F Oz
Journal of food safety 28 (1), 47-58, 2008
152008
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20