Do&#231;. Dr. Emel &#214;Z

Food Chemistry: X , cilt.24, sa.101838, ss.1-9, 2024 (SCI-Expanded)

22. Bioplastic packaging for fresh meat and fish: Current status and future direction on mitigating food and packaging waste

Öz F., Öz E., Uysal-Unalan İ., Söğüt E., Çakmak H., Ayhan Z., et al.

TRENDS IN FOOD SCIENCE AND TECHNOLOGY , cilt.104660, ss.1-25, 2024 (SCI-Expanded)

23. **Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry**

Awari A., Kumar M., Kaushik D., ÖZ E., Proestos C., Zeng M., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.8, ss.5512-5524, 2024 (SCI-Expanded, Scopus)

24. Vitamin B12: prevention of human beings from lethal diseases and its food application

Harikrishnan S., Kaushik D., Kumar M., Kaur J., Öz E., Proestos C., et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.105, ss.10-15, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

25. BCM-7: Opioid-like Peptide with Potential Role in Disease Mechanisms

Bolat E., Eker F., YILMAZ S., KARAV S., ÖZ E., Brennan C., et al.

MOLECULES , cilt.29, sa.9, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

26. Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey

Djekic I., Hambardzumyan G., Nikolić A., Mujčinović A., Nakov D., Silovska Nikolova A., et al.

FOODS , cilt.13, sa.773, ss.1-15, 2024 (SCI-Expanded)

27. Understanding the heterocyclic aromatic amines: An overview and recent findings

Aoudeh E., ÖZ E., ÖZ F.

Advances in Food and Nutrition Research , cilt.110, ss.1-66, 2024 (Scopus)

28. Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

ÖZ E., Aoudeh E., Murkovic M., Toldra F., Gomez-Zavaglia A., Brennan C., et al.

Meat Science , cilt.205, 2023 (SCI-Expanded, Scopus)

29. Investigation on the simultaneous inhibition of advanced glycation end products, 4-methylimidazole and hydroxymethylfurfural in thermal reaction meat flavorings by liquiritigenin, liquiritin and glycyrrhizic acid and possible pathways

Wang Q., Chang H., Deng P., He Z., Chen Q., Wang Z., et al.

Food Research International , cilt.173, 2023 (SCI-Expanded, Scopus)

30. A review on the frying process: Methods, models and their mechanism and application in the food industry

Rani L., Kumar M., Kaushik D., Kaur J., Kumar A., ÖZ F., et al.

Food Research International , cilt.172, 2023 (SCI-Expanded, Scopus)

31. Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

Ekiz E., Savaş A., AOUDEH E., Elbir Z., Oz E., Proestos C., et al.

SEPARATIONS , cilt.10, ss.458, 2023 (SCI-Expanded, Scopus)

32. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers

Hasan R., Sumnu G., Sahin S., Oz E., Oz F.

ANTIOXIDANTS , cilt.12, sa.7, ss.1-17, 2023 (SCI-Expanded, Scopus)

33. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries

Tomasevic I., Hambardzumyan G., Marmaryan G., Nikolic A., Mujcinovic A., Sun W., et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.103, sa.15, ss.7362-7373, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

34. Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content

Aoudeh E., ÖZ E., Kelebek H., Brennan C., Ahmad N., Elobeid T., et al.

International Journal of Food Science and Technology , cilt.58, sa.7, ss.3580-3590, 2023 (SCI-Expanded, Scopus)

35. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency

Aoudeh E., Oz E., Oz F.

FOOD CHEMISTRY , cilt.428, sa.136763, ss.1-10, 2023 (SCI-Expanded, Scopus)

36. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties

Terzioğlu M. E., Bakırcı İ., Öz E., Brennan C. S., Huppertz T., Amarowicz R., et al.

INTERNATIONAL DAIRY JOURNAL , cilt.146, ss.105749, 2023 (SCI-Expanded)

37. Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity

Kumar M., Kaushik D., Kumar A., Gupta P., Proestos C., ÖZ E., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, sa.6, ss.2883-2892, 2023 (SCI-Expanded, Scopus)

38. From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Jaouhari Y., Travaglia F., Giovannelli L., Picco A., Oz E., Oz F., et al.

FOODS , cilt.12, sa.11, ss.1-23, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

39. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections

EKİZ E., ÖZ E., HASSIBELNABY A. M. A., Proestos C., Brennan C., Zeng M., et al.

Foods , cilt.12, sa.7, 2023 (SCI-Expanded, Scopus)

40. Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Elbir Z., Ekiz E., Aoudeh E., Öz E., Savaş A., Brennan C., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.58, ss.2560-2572, 2023 (SCI-Expanded, Scopus)

41. Structural, thermal, techno-functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas-Chromatography-Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy-Dispersive X-Ray Spectrometer of Moringa Oleifera flower powder

Jaglan P., Kaushik D., Kumar M., Kumar A., Kaur J., ÖZ E., et al.

International Journal of Food Science and Technology , cilt.58, sa.11, ss.5992-6005, 2023 (SCI-Expanded, Scopus)

42. The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

Kilic S., Öz E., Turhan S., Amarowickz R., Toldra F., Brennan C., et al.

International Journal of Food Science and Technology , cilt.58, sa.9, ss.4800-4811, 2023 (SCI-Expanded, Scopus)

43. Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study

Kumar M., Kaushik D., Kaushik R., Khan A., Billeci L., ÖZ E., et al.

International Journal of Food Science and Technology , cilt.58, sa.11, ss.5711-5727, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

44. Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method

Kumar A., P N., Kumar M., Jose A., Tomer V., Oz E., et al.

MOLECULES , cilt.28, sa.2, ss.1-41, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

45. Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract

Aydogdu Emir A., Yıldız E., Öz E., Amarowicz R., Proestos C., Khan M. R., et al.

International Journal of Food Science and Technology , cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded, Scopus)

46. Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil

Bhatia S., Al-Harrasi A., Jawad M., Shah Y. A., Al-Azri M. S., Ullah S., et al.

International Journal of Food Science and Technology , cilt.58, sa.9, ss.4652-4665, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

47. A review on microbiota: relation with diseases and nutrients role

Öz E., Şimşek A., Şimşek M., Tuncer N., Bayrak M., Çadırcı K., et al.

International Journal of Food Science and Technology , cilt.58, sa.8, ss.4100-4113, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

48. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Shen X., Chen Y., Omedi J. O., ÖZ E., ÖZ F., Xiao C., et al.

FOODS , cilt.11, sa.22, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

49. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Fencioglu H., ÖZ E., TURHAN S., Proestos C., ÖZ F.

FOODS , cilt.11, sa.20, 2022 (SCI-Expanded, Scopus)

50. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems br

Deng P., Xue C., He Z., Wang Z., Qin F., ÖZ E., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.70, sa.35, ss.10858-10871, 2022 (SCI-Expanded, Scopus)

51. Polyphenols from Plants: Phytochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity of Some Plants from Different Sites of Greece

Papastavropoulou K., ÖZ E., ÖZ F., Proestos C.

SEPARATIONS , cilt.9, sa.8, 2022 (SCI-Expanded, Scopus)

52. A Critical Review on Obesity: Herbal Approach, Bioactive Compounds, and Their Mechanism

Kumar M., Kaushik D., Kaur J., Proestos C., ÖZ F., ÖZ E., et al.

APPLIED SCIENCES-BASEL , cilt.12, sa.16, 2022 (SCI-Expanded, Scopus)

53. Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage

El Sheikha A. F., Allam A. Y., ÖZ E., Khan M. R., Proestos C., ÖZ F.

GELS , cilt.8, sa.7, 2022 (SCI-Expanded, Scopus)

54. Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

Albakry Z., Karrar E., Ahmed I. A. M., ÖZ E., Proestos C., El Sheikha A. F., et al.

HORTICULTURAE , cilt.8, sa.7, 2022 (SCI-Expanded, Scopus)

55. Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC-MS

Karrar E., Ahmed I. A. M., Wei W., Sarpong F., Proestos C., Amarowicz R., et al.

MOLECULES , cilt.27, sa.12, 2022 (SCI-Expanded, Scopus)

56. Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

El Sheikha A. F., Allam A. Y., ElObeid T., Basiouny E. A., Abdelaal A. A., Amarowicz R., et al.

ANTIOXIDANTS , cilt.11, sa.6, 2022 (SCI-Expanded, Scopus)

57. Development, Validation and Application of an Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS) Method after QuEChERS Cleanup for Selected Dichloroanilines and Phthalates in Rice Samples

Tsochatzis E., Begou O., Kalogiannis S., Gika H., ÖZ E., ÖZ F., et al.

FOODS , cilt.11, sa.10, 2022 (SCI-Expanded, Scopus)

58. Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012

Papastavropoulou K., Pasias I. N., Dotsika E., ÖZ E., ÖZ F., Proestos C.

SEPARATIONS , cilt.9, sa.4, 2022 (SCI-Expanded, Scopus)

59. Simultaneous Determination of Pyridate, Quizalofop-ethyl, and Cyhalofop-butyl Residues in Agricultural Products Using Liquid Chromatography-Tandem Mass Spectrometry

Shim J., Rahman M. M., Zaky A. A., Lee S., Jo A., Yun S., et al.

FOODS , cilt.11, sa.7, 2022 (SCI-Expanded, Scopus)

60. MUTAGENIC AND/OR CARCINOGENIC COMPOUNDS IN MEAT AND MEAT PRODUCTS: POLYCYCLIC AROMATIC HYDROCARBONS PERSPECTIVE

Theory and Practice of Meat Processing , cilt.7, sa.4, ss.282-287, 2022 (Scopus)

61. MUTAGENIC AND/OR CARCINOGENIC COMPOUNDS IN MEAT AND MEAT PRODUCTS: HETEROCYCLIC AROMATIC AMINES PERSPECTIVE

ÖZ E., ÖZ F.

Theory and Practice of Meat Processing , cilt.7, sa.2, ss.112-117, 2022 (Scopus)

62. DIOXINS AND DIOXIN-LIKE COMPOUNDS IN MEAT AND MEAT PRODUCTS

Aoudeh E., ÖZ E., Khan M. R., ÖZ F.

Theory and Practice of Meat Processing , cilt.7, sa.1, ss.4-15, 2022 (Scopus) Sürdürülebilir Kalkınma

63. Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline

Chen Q., Xue C., Chen J., He Z., Wang Z., Qin F., et al.

FOOD CHEMISTRY , cilt.365, 2021 (SCI-Expanded, Scopus)

64. Green Coating Polymers in Meat Preservation

Gagaoua M., Bhattacharya T., Lamri M., ÖZ F., Dib A. L., ÖZ E., et al.

COATINGS , cilt.11, sa.11, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

65. Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs

Kilic S., Öz E., Öz F.

FOOD CONTROL , cilt.128, 2021 (SCI-Expanded, Scopus)

66. Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective

Savas A., Öz E., Öz F.

FOOD CHEMISTRY , cilt.355, 2021 (SCI-Expanded, Scopus)

67. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

Food Chemistry , cilt.352, 2021 (SCI-Expanded) Sürdürülebilir Kalkınma

68. The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method

ÖZ E., Kabil E., KAYA M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.7, ss.2806-2814, 2021 (SCI-Expanded)

69. A visual bio-barcode immunoassay for sensitive detection of triazophos based on biochip silver staining signal amplification

Wang Y., Du P., Abd El-Aty A., Chen G., Jia H., Cui X., et al.

Food Chemistry , cilt.347, 2021 (SCI-Expanded)

70. Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?

ÖZ F., ÖZ E., Aoudeh E., HASSIBELNABY M. A., Zeng M., Varzakas T.

FOODS , cilt.10, sa.6, 2021 (SCI-Expanded, Scopus)

71. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

ÖZ E., SAVAŞ A., EKİZ E., ÖZ F.

Cukurova University, Agriculture Faculty , cilt.36, sa.1, ss.13-22, 2021 (Hakemli Dergi)

72. The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

International Journal of Food Science and Technology , cilt.56, sa.2, ss.954-964, 2021 (SCI-Expanded)

73. Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Öz E., Ekiz E., Savas A., Aoudeh E., Abd El-Aty A. M., Öz F.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.45, sa.2, ss.213-221, 2021 (SCI-Expanded, Scopus, TRDizin)

74. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes

Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.51, ss.109-118, 2020 (Hakemli Dergi)

75. Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

PLOS ONE , cilt.15, sa.1, 2020 (SCI-Expanded)

76. EFFECTS OF SMOKING WITH DIFFERENT WOOD CHIPS AND BARBECUING ON SOME PROPERTIES OF SALMON FISH

OZ E.

Gıda , cilt.45, ss.1-8, 2019 (Hakemli Dergi)

77. Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder

Çakmakçı S., Öz E., Çakıroğlu K., Polat A., Gülçin İ., Ilgaz S., et al.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI , cilt.25, ss.673-682, 2019 (SCI-Expanded)

78. Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

PLOS ONE , cilt.14, 2019 (SCI-Expanded)

79. Determination of organochlorine pesticide residues in pasteurized and sterilized milk using QuEChERS sample preparation followed by gas chromatography-mass spectrometry

ÖZDEMİR C., ÖZDEMİR S., ÖZ E., ÖZ F.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.43, sa.11, 2019 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

80. The proteolytic changes in two different types of pastirma during the production

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.43, sa.8, 2019 (SCI-Expanded)

81. Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heat-treated sucuk

Öz E., Kabil E., Kaban G., Kaya M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.9, 2018 (SCI-Expanded)

82. The effect of autochthonous Lactobacillus plantarum on volatile compounds in heat-treated sucuk

ÖZ E., KABAN G.

Journal Of Biotechnology , ss.60, 2018 (SCI-Expanded)

83. Isolation and identification of lactic acid bacteria from pastırma

Öz E., Kaban G., Barış Ö., Kaya M.

Food Control , cilt.77, ss.158-162, 2017 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 35

1. Edible Insects: Trend or Necessity for the Food Industry?

Papastavropoulou K., ÖZ E., ÖZ F., Proestos C.

International Conference on Food, Agriculture and Animal Sciences, Erzurum, Türkiye, 19 Aralık 2024, (Tam Metin Bildiri)

2. Impact of Black Garlic Addition of the Formation of Heterocyclic Aromatic Amines in Beef Meatballs

Aoudeh E., ÖZ E., ÖZ F.

International 1st Adana Scientific Reseaches Congress, Adana, Türkiye, 06 Aralık 2024, (Tam Metin Bildiri)

3. Sensory Evaluation of Beef Meatball Fortified with Black Garlic

Aoudeh E., ÖZ E., ÖZ F.

International 1st Adana Scientific Reseaches Congress, Adana, Türkiye, 06 Aralık 2024, (Tam Metin Bildiri)

4. THERMAL AND STRUCTURAL PROPERTIES OF OVEN BAGS OF DIFFERENT BRANDS

Bayrakçeken H., Öz F., Öz E.

INTERNATIONAL BIOTECHNOLOGY AND INTERNATIONAL BIOTECHNOLOGY AND NANOTECHNOLOGY CONGRESS NANOTECHNOLOGY CONGRESS, Ardahan, Türkiye, 30 Ekim - 01 Kasım 2024, ss.1-7, (Tam Metin Bildiri)

5. THE EFFECT OF SEALING PROCESS ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINE IN COOKED MEAT

Kılıç S., Öz E., Turhan S., Öz F.

5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Türkiye, 13 - 14 Ocak 2024, ss.239-244, (Tam Metin Bildiri)

6. PACKAGING AS A SOURCE OF BISPHENOL- A MIGRATION IN MEAT AND MEAT PRODUCTS

Kılıç S., Öz E., Öz F.

5. INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Türkiye, 13 - 14 Ocak 2024, ss.245-251, (Tam Metin Bildiri)

7. FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES

INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.508-514, (Tam Metin Bildiri)

8. The effect of sealing process on myofibrillar protein profile of meat

Kılıç S., Öz E., Turhan S., Öz F.

3rd International Siirt Conference on Scientific Research, Siirt, Türkiye, 18 - 19 Kasım 2022, ss.2297-2304, (Tam Metin Bildiri)

9. PROTEIN HYDROLYSATE PRODUCTION AND ANTIOXIDANT ACTIVITY

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.123-129, (Tam Metin Bildiri)

10. IMPACT OF FERMENTATION TEMPERATURE AND DURATION ON THE DPPH RADICAL SCAVENGING ACTIVITY OF BLACK GARLIC

Aoudeh E., Öz E., Öz F.

TOKAT 1st International Conference on Scientific Researches, Tokat, Türkiye, 20 - 21 Ağustos 2022, ss.153-163, (Tam Metin Bildiri)

11. FORMATION AND PREVENTION OF BITTER PEPTIDE IN PROTEIN HYDROLYSATES

KARADENIZ 9th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Artvin, Türkiye, 25 - 26 Haziran 2022, ss.202-208, (Tam Metin Bildiri)

12. Effect of fermentation temperature and time on sugar composition of black garlic.

Aoudeh E., Öz E., Kelebek H., Öz F.

9th International GAP Summit Scientific Research Congress, Adıyaman, Türkiye, 1 - 03 Temmuz 2022, ss.826-833, (Tam Metin Bildiri)

13. The effect of different searing degrees on the color properties of cooked beef

Kılıç S., Öz E., Turhan S., Öz F.

5th International Conference on Computational Mathematics and Engineering Sciences , Van, Türkiye, 8 - 10 Haziran 2021, ss.126, (Tam Metin Bildiri)

14. Dioxins as Environmental Pollutants

Aoudeh E., Öz E., Öz F.

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1, (Özet Bildiri)

15. Black Garlic in the Food Industry

Aoudeh E., Öz E., Öz F.

2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.1, (Özet Bildiri)

16. EFFECT OF DIFFERENT COOKING METHODS ON THE MYOFIBRILLAR PROTEIN PROFILE OF MEAT

5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun, Türkiye, 19 Mayıs 2021, ss.275-276, (Özet Bildiri)

17. The effect of marination applications on texture and protein profile of meat

Öz E., Aoudeh E., Turhan S., Öz F.

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.383, (Özet Bildiri)

18. The Effect of Different Types of Fat on the Polycyclic Aromatic Hydrocarbons Content of Barbecued Meatballs

INSAC Natural and Health Sciences, Konya, Türkiye, 22 - 23 Mayıs 2020, ss.359-364, (Tam Metin Bildiri)

19. The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods

Global Virtual Conference on Food Safety , Texas, Amerika Birleşik Devletleri, 13 Mayıs 2020, ss.1, (Özet Bildiri)

20. Lactic Acid Bacteria in Pastirma

Sınmaz E., KAMILOGLU A., KABAN G., KAYA M., ÖZ E.

The 2nd International Symposium on ‘’Traditional Foods from Adriatic to Caucasus’’, Makedonya, ss.304, (Özet Bildiri)

21. Evaluation of coffee in terms of polycyclic aromatic hydrocarbons.

2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.992-999, (Tam Metin Bildiri)

22. Heterocyclic aromatic amine as food toxicant in coffee.

2. Uluslararası sağlıklı beslenme kongresi, Ankara, Türkiye, 10 - 12 Ekim 2019, ss.1000-1009, (Tam Metin Bildiri)

23. The contamination of smoked meat products by polycyclic aromatic hydrocarbons.

3. International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 - 21 Eylül 2019, ss.1667-1670, (Tam Metin Bildiri)

24. Heterocyclic aromatic amines as food mutagens and carcinogens

2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Türkiye, 24 - 27 Nisan 2019, ss.428-429, (Özet Bildiri)

25. The most common chemical compounds causing cancer: Polycyclic aromatic hydrocarbons

2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Türkiye, 24 - 27 Nisan 2019, ss.437-438, (Özet Bildiri) Sürdürülebilir Kalkınma

26. Polycyclic aromatic hydrocarbons in smoked fish

3. Internatioanal conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019

27. Lipid oxidation in two different types of pastırma during production

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 Nisan 2019

28. Effect of nitrate and/or nitrite on free amino acid composition of pastırma

International Congress on Engineering and Life Sciences, 26 - 29 Nisan 2018, (Tam Metin Bildiri)

29. Effect of nitrate/nitrite on myofibrillar and sarcoplasmic proteins and some physico-chemical properties of pastırma

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

30. Processing characteristics of Dark Firm Dry (DFD) meat

International Conference of Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

31. Et Kalitesinin Belirlenmesinde Kullanılan Yeni Teknikler

Öz E., Kaya M.

II. International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 21 - 23 Eylül 2017, ss.1581, (Özet Bildiri)

32. Pediococcus acidilactici S147’xxnin ısıl işlem görmüş sucuğun bazı kalitatif özelliklerine etkisi

ÖZ E., KABİL E., KABAN G., KAYA M.

Türkiye 12. gıda kongresi, Türkiye, 5 - 07 Ekim 2016, (Özet Bildiri)

33. Probiotic and sensory properties of yoghurt supplemented with Lactobacillus acidophilus strain and green tea

ÇAKMAKÇI S., ÖZ E., AKŞEHİR K., POLAT A., ILGAZ Ş.

Third International Congress on CoCoa Coffee and Tea 2015, Aveiro, Portekiz, 22 - 24 Haziran 2015, (Özet Bildiri)

34. Emülsiyon tipi et ürünlerinde bitkisel yağ kullanım imkanları

Öz E., Kaya M.

YABİTED. II. bitkisel yağ kongresi, Tekirdağ, Türkiye, 7 - 09 Mayıs 2015, ss.99, (Özet Bildiri)

35. Kür edilmiş et ürünlerinde nitrozaminler

Öz E., Kaya M.

5. Gıda güvenliği kongresi, İstanbul, Türkiye, 7 - 08 Mayıs 2015, ss.188, (Özet Bildiri)

Kitaplar 4

1. COMPARISON OF SOUS-VIDE COOKING METHOD WITH SOME TRADITIONAL COOKING METHODS IN TERMS OF MEAT TEXTURE AND SDS-PAGE PROFILE

Academic Studies in Engineering, Prof. Dr. Çoşkun ÖZALP, Editör, Gece Kitaplığı, Ankara, ss.20-28, 2023

2. Gıdalardakı̇ Isıl İşlem Toksı̇kantları: Kloropropanollerı̇n Oluşum Mekanı̇zmaları, Analı̇z Yöntemlerı̇ ve Sağlık Üzerı̇ndekı̇ Etkı̇lerı̇

Mühendislikte Araştırma ve Değerlendirmeler, Doç. Dr. Vedat ÇAVUŞ, Editör, Gece Kitaplığı, Ankara, ss.203-222, 2023

3. Kas fibril tipleri ve et kalitesi üzerine etkileri

Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editör, Gece Kitaplığı, Ankara, ss.179-192, 2020

4. Pişirilmiş et ve et ürünlerinde polisiklik aromatik hidrokarbonların oluşumu ve engelleme yolları