Fatih Öz
Fatih Öz
Gıda Mühendisliği Profesörü, Atatürk Üniversitesi
atauni.edu.tr üzerinde doğrulanmış e-posta adresine sahip
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
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
1212011
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
952010
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
872007
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
702016
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
672011
Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography
F Oz
Food Chemistry 126 (4), 2010-2016, 2011
662011
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
652015
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
622011
Heterocyclic aromatic amines in meat
F Oz, M Kaya
Journal of food processing and preservation 35 (6), 739-753, 2011
592011
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
562014
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
522016
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
472016
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
472016
Determination of biogenic amines in sucuk
H Gençcelep, G Kaban, MI Aksu, F Öz, M Kaya
Food Control 19 (9), 868-872, 2008
472008
The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines
F Oz, IH Cakmak
LWT-Food Science and Technology 65, 1031-1037, 2016
342016
Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods
F Oz, T Celik
Journal of food processing and preservation 39 (6), 2442-2454, 2015
332015
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
332010
Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish
F Oz, G Kaban, M Kaya
J. Anim. Vet. Adv 9 (8), 1259-1264, 2010
282010
Effects of different cooking methods on the formation of heterocyclic aromatic amines in goose meat
F Oz, M Kızıl, T Çelık
Journal of Food Processing and Preservation 40 (5), 1047-1053, 2016
272016
The effects of different cooking methods on some quality criteria and mineral composition of beef steaks
F Oz, MI Aksu, M Turan
Journal of Food Processing and Preservation 41 (4), e13008, 2017
252017
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20