| 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 | 161 | 2011 |
| 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 | 127 | 2010 |
| 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 | 123 | 2016 |
| 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 | 120 | 2015 |
| 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 | 98 | 2007 |
| 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 | 91 | 2014 |
| 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 | 86 | 2016 |
| 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 | 84 | 2016 |
| Heterocyclic aromatic amines in meat F Oz, M Kaya Journal of food processing and preservation 35 (6), 739-753, 2011 | 83 | 2011 |
| A review on the formation of carcinogenic/mutagenic heterocyclic aromatic amines. M Kizil, F Oz, HT Besler | 81 | 2011 |
| 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 | 78 | 2016 |
| 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 | 76 | 2011 |
| Major phytochemicals: recent advances in health benefits and extraction method A Kumar, N P, M Kumar, A Jose, V Tomer, E Oz, C Proestos, M Zeng, ... Molecules 28 (2), 887, 2023 | 75 | 2023 |
| Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography F Oz Food Chemistry 126 (4), 2010-2016, 2011 | 74 | 2011 |
| 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 | 66 | 2017 |
| 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 | 66 | 2015 |
| Determination of biogenic amines in sucuk H Gençcelep, G Kaban, MI Aksu, F Öz, M Kaya Food Control 19 (9), 868-872, 2008 | 66 | 2008 |
| The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils E Ekiz, F Oz Journal of the Science of Food and Agriculture 99 (4), 1509-1518, 2019 | 57 | 2019 |
| 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 | 52 | 2016 |
| 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 | 51 | 2016 |
