Publications & Works

Publication Network
Articles 80
All (80)
SCI-E, SSCI, AHCI (70)
SCI-E, SSCI, AHCI, ESCI (70)
Scopus (76)
TRDizin (5)

1. A bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025

ÖZDEMİR M., Hopkins D. L., ÖZ E., ÖZ F.
MEAT SCIENCE , vol.231, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

2. Role of algae in modulating human lipid profiles from metabolic pathways to biotechnological applications

Kumar V., Kaushik D., Kaur H., Oz E., Brennan C., Proestos C., et al.
Algal Research , vol.90, 2025 (SCI-Expanded) identifier identifier

3. Deciphering the Effect of Ginsenoside Rk3 on Gut Microbiota and Its Applications.

Nair A. P., Kaushik D., Kumar A., Singh J., Öz E., Sharma A., et al.
FASEB journal : official publication of the Federation of American Societies for Experimental Biology , vol.39, no.13, 2025 (SCI-Expanded) identifier identifier identifier

4. Comprehensive Analysis and Characterization of Mangifera indica L. Leaf Powder.

Kaur J., Kaushik D., Kumar M., Babagil G. E., Amarowicz R., Proestos C., et al.
Food science & nutrition , vol.13, no.6, 2025 (SCI-Expanded) identifier identifier identifier

5. Obesity Biomarkers: Exploring Factors, Ramification, Machine Learning, and AI-Unveiling Insights in Health Research.

Awari A., Kaushik D., Kumar A., Oz E., Çadırcı K., Brennan C., et al.
MEDCOMM , vol.6, no.7, pp.1-31, 2025 (Scopus) identifier identifier identifier

6. Ferulic acid: extraction, estimation, bioactivity and applications for human health and food

Kumar M., Kaushik D., Shubham S., Kumar A., Kumar V., ÖZ E., et al.
Journal of the Science of Food and Agriculture , vol.105, no.8, pp.4168-4177, 2025 (SCI-Expanded) Sustainable Development identifier identifier identifier

7. Therapeutic Potential of Herbal Compounds in Curing Dysmenorrhea Naturally: A Review

Kumar M., Kaushik D., Gaba N., Oz E., Singh J., Bansal V., et al.
JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION , vol.44, no.3, pp.223-234, 2025 (SCI-Expanded) Sustainable Development identifier identifier identifier

8. Unraveling the hormonal approaches for the treatment of rheumatoid arthritis and its complementary interventions.

Waghmare P. S., Kaushik D., ÖZ E., Proestos C., ÖZ F., Kumar M.
Inflammopharmacology , vol.33, no.2, pp.443-460, 2025 (SCI-Expanded) identifier identifier identifier

9. Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications

Yaghoubi M., Alirezalu K., Hadi F., Marcinkowska-Lesiak M., Ismail-Fitry M. R., Hassıbelnaby A. M. A., et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , vol.156, pp.104848-0, 2025 (SCI-Expanded) identifier identifier

10. Exploring the Potential of Black Chokeberry (Aronia melanocarpa) as a Health-Enhancing Agent: A Comprehensive Overview

DUMAN H., Üner B., Sarıtaş S., Bolat E., Yalçıntaş Y. M., Kalkan A. E., et al.
Journal of Food Biochemistry , vol.2025, no.1, 2025 (SCI-Expanded) Sustainable Development identifier identifier

11. Liquid Chromatography-Tandem Mass Spectrometric (LC-MS/MS) Determination of Allergenic Proteins in Edible Flour Derived from Yellow Mealworms

Papastavropoulou K., Mavrakaki S., Kostakis M., Koupa A., Thomaidis N. S., Calokerinos A. C., et al.
Analytical Letters , vol.58, no.18, pp.3176-3192, 2025 (SCI-Expanded) identifier identifier

12. Rediscovering millets for obesity prevention: A functional grain-based approach

Kaushik D., Singh J., Kaur N., Kaushik R., ÖZ E., Sharma A., et al.
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources , vol.20, no.1, 2025 (Scopus) Sustainable Development identifier

13. Unveiling the approach of campesterol: Its application and circular bio-economy

Rani R., Kaushik D., Kumar A., Rasane P., ÖZ E., Kumar V., et al.
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources , vol.20, no.1, 2025 (Scopus) identifier

14. Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation.

Krishnan H., Kaushik D., Kumar M., Öz E., Brennan C., Proestos C., et al.
Journal of the science of food and agriculture , vol.104, no.15, pp.9128-9136, 2024 (SCI-Expanded) identifier identifier identifier

15. Assessing the efficacy of pearl millet and finger millet enriched breakfast cereals to combat obesity.

Krishnan H., Kaushik D., Kumar M., Oz E., Brennan C., Oz F., et al.
Scientific reports , vol.14, no.1, pp.27752, 2024 (SCI-Expanded) identifier identifier identifier

16. Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef

Savas A., ÖZ E., Elbir Z., ÖZ F.
International Journal of Food Science and Technology , vol.59, no.10, pp.7598-7609, 2024 (SCI-Expanded) identifier identifier

17. Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

Öz E., Öz F.
Food Chemistry: X , vol.24, no.101838, pp.1-9, 2024 (SCI-Expanded)

18. Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications

Awari A., Kumar M., Kaushik D., Amarowicz R., Proestos C., Wahab R., et al.
FOODS , vol.13, no.17, 2024 (SCI-Expanded) identifier identifier identifier

19. 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 , vol.59, no.8, pp.5512-5524, 2024 (SCI-Expanded) identifier identifier

20. 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 , vol.104660, pp.1-25, 2024 (SCI-Expanded)

21. 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 , vol.105, pp.10-15, 2024 (SCI-Expanded) Sustainable Development identifier identifier identifier

22. 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 , vol.29, no.9, 2024 (SCI-Expanded) Sustainable Development identifier identifier identifier

23. 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 , vol.13, no.773, pp.1-15, 2024 (SCI-Expanded)

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

Aoudeh E., ÖZ E., ÖZ F.
Advances in Food and Nutrition Research , vol.110, pp.1-66, 2024 (Scopus) identifier identifier

25. 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 , vol.173, 2023 (SCI-Expanded) identifier identifier identifier

26. 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 , vol.205, 2023 (SCI-Expanded) identifier identifier identifier

27. 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 , vol.172, 2023 (SCI-Expanded) identifier identifier identifier

28. 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 , vol.10, pp.458, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

29. 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 , vol.103, no.15, pp.7362-7373, 2023 (SCI-Expanded) Sustainable Development identifier identifier identifier

30. 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 , vol.58, no.7, pp.3580-3590, 2023 (SCI-Expanded) identifier identifier

31. 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 , vol.428, no.136763, pp.1-10, 2023 (SCI-Expanded) identifier identifier identifier

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 , vol.12, no.7, pp.1-17, 2023 (SCI-Expanded) identifier identifier identifier

33. 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 , vol.146, pp.105749, 2023 (SCI-Expanded) Creative Commons License

34. 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 , vol.58, no.6, pp.2883-2892, 2023 (SCI-Expanded) identifier identifier

35. 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 , vol.12, no.11, pp.1-23, 2023 (SCI-Expanded) Sustainable Development identifier identifier identifier

36. 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 , vol.12, no.7, 2023 (SCI-Expanded, Scopus) Creative Commons License Sustainable Development identifier identifier identifier

37. 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 , vol.58, pp.2560-2572, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

38. 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 , vol.58, no.9, pp.4800-4811, 2023 (SCI-Expanded) identifier identifier

39. 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 , vol.58, no.11, pp.5992-6005, 2023 (SCI-Expanded) identifier identifier

40. 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 , vol.58, no.8, pp.4100-4113, 2023 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

41. 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 , vol.58, no.8, pp.4376-4385, 2023 (SCI-Expanded) identifier identifier

42. 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 , vol.28, no.2, pp.1-41, 2023 (SCI-Expanded) Sustainable Development identifier identifier identifier

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 , vol.58, no.11, pp.5711-5727, 2023 (SCI-Expanded) Sustainable Development identifier identifier

44. 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 , vol.58, no.9, pp.4652-4665, 2023 (SCI-Expanded) Sustainable Development identifier identifier

45. 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 , vol.11, no.22, 2022 (SCI-Expanded) Sustainable Development identifier identifier identifier

46. 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 , vol.11, no.20, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

47. 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 , vol.70, no.35, pp.10858-10871, 2022 (SCI-Expanded) identifier identifier identifier

48. 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 , vol.9, no.8, 2022 (SCI-Expanded) Creative Commons License identifier identifier

49. 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 , vol.12, no.16, 2022 (SCI-Expanded) Creative Commons License Sustainable Development identifier identifier

50. 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 , vol.8, no.7, 2022 (SCI-Expanded) identifier identifier identifier

51. 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 , vol.8, no.7, 2022 (SCI-Expanded) identifier identifier

52. 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 , vol.11, no.6, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

53. 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 , vol.27, no.12, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

54. 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 , vol.11, no.10, 2022 (SCI-Expanded) Creative Commons License identifier identifier identifier

55. 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 , vol.11, no.7, 2022 (SCI-Expanded) identifier identifier identifier

56. 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 , vol.9, no.4, 2022 (SCI-Expanded) Creative Commons License identifier identifier

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

ÖZ E.
Theory and Practice of Meat Processing , vol.7, no.4, pp.282-287, 2022 (Scopus) Creative Commons License Sustainable Development identifier

58. 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 , vol.7, no.1, pp.4-15, 2022 (Scopus) Sustainable Development identifier

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

ÖZ E., ÖZ F.
Theory and Practice of Meat Processing , vol.7, no.2, pp.112-117, 2022 (Scopus) Creative Commons License Sustainable Development identifier

60. 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 , vol.365, 2021 (SCI-Expanded) identifier identifier identifier

61. Green Coating Polymers in Meat Preservation

Gagaoua M., Bhattacharya T., Lamri M., ÖZ F., Dib A. L., ÖZ E., et al.
COATINGS , vol.11, no.11, 2021 (SCI-Expanded) Sustainable Development identifier identifier

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

Kilic S., Öz E., Öz F.
FOOD CONTROL , vol.128, 2021 (SCI-Expanded) identifier identifier

63. 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 , vol.355, 2021 (SCI-Expanded) Creative Commons License Sustainable Development identifier identifier identifier

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

ÖZ E.
Food Chemistry , vol.352, 2021 (SCI-Expanded) Sustainable Development identifier identifier identifier

65. 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 , vol.58, no.7, pp.2806-2814, 2021 (SCI-Expanded) identifier identifier identifier

66. 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 , vol.347, 2021 (SCI-Expanded) identifier identifier identifier

67. 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 , vol.10, no.6, 2021 (SCI-Expanded) Creative Commons License identifier identifier identifier

68. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

ÖZ E., SAVAŞ A., EKİZ E., ÖZ F.
Cukurova University, Agriculture Faculty , vol.36, no.1, pp.13-22, 2021 (Peer-Reviewed Journal)

69. 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

ÖZ E.
International Journal of Food Science and Technology , vol.56, no.2, pp.954-964, 2021 (SCI-Expanded) identifier identifier

70. 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 , vol.45, no.2, pp.213-221, 2021 (SCI-Expanded, Scopus, TRDizin) Creative Commons License identifier identifier identifier

71. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes

Öz E.
Atatürk Üniversitesi Ziraat Fakültesi Dergisi , vol.51, pp.109-118, 2020 (Peer-Reviewed Journal)

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

ÖZ E.
PLOS ONE , vol.15, no.1, 2020 (SCI-Expanded) identifier identifier identifier

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

OZ E.
Gıda , vol.45, pp.1-8, 2019 (Peer-Reviewed Journal)

74. 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 , vol.25, pp.673-682, 2019 (SCI-Expanded) identifier identifier

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

Öz E.
PLOS ONE , vol.14, 2019 (SCI-Expanded) identifier identifier identifier

76. 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 , vol.43, no.11, 2019 (SCI-Expanded) Sustainable Development identifier identifier

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

ÖZ E., KAYA M.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.8, 2019 (SCI-Expanded) identifier identifier

78. 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 , vol.42, no.9, 2018 (SCI-Expanded) identifier identifier

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

ÖZ E., KABAN G.
Journal Of Biotechnology , pp.60, 2018 (SCI-Expanded) identifier

80. Isolation and identification of lactic acid bacteria from pastırma

Öz E., Kaban G., Barış Ö., Kaya M.
Food Control , vol.77, pp.158-162, 2017 (SCI-Expanded) identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 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, Turkey, 19 December 2024, (Full Text)

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, Turkey, 06 December 2024, (Full Text)

3. Sensory Evaluation of Beef Meatball Fortified with Black Garlic

Aoudeh E., ÖZ E., ÖZ F.
International 1st Adana Scientific Reseaches Congress, Adana, Turkey, 06 December 2024, (Full Text)

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, Turkey, 30 October - 01 November 2024, pp.1-7, (Full Text)

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, Turkey, 13 - 14 January 2024, pp.239-244, (Full Text)

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, Turkey, 13 - 14 January 2024, pp.245-251, (Full Text)

7. FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES

Ekiz E., Öz E., Öz F.
INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Turkey, 16 - 18 October 2023, pp.508-514, (Full Text)

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, Turkey, 18 - 19 November 2022, pp.2297-2304, (Full Text)

9. PROTEIN HYDROLYSATE PRODUCTION AND ANTIOXIDANT ACTIVITY

Ekiz E., Öz E., Öz F.
TOKAT 1st International Conference on Scientific Researches, Tokat, Turkey, 20 - 21 August 2022, pp.123-129, (Full Text)

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, Turkey, 20 - 21 August 2022, pp.153-163, (Full Text)

11. FORMATION AND PREVENTION OF BITTER PEPTIDE IN PROTEIN HYDROLYSATES

Ekiz E., Öz E., Öz F.
KARADENIZ 9th INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, Artvin, Turkey, 25 - 26 June 2022, pp.202-208, (Full Text)

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, Turkey, 1 - 03 July 2022, pp.826-833, (Full Text)

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, Turkey, 8 - 10 June 2021, pp.126, (Full Text)

14. Dioxins as Environmental Pollutants

Aoudeh E., Öz E., Öz F.
2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 - 04 June 2021, pp.1, (Summary Text)

15. Black Garlic in the Food Industry

Aoudeh E., Öz E., Öz F.
2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 - 04 June 2021, pp.1, (Summary Text)

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

Öz E.
5. ULUSLARARASI 19 MAYIS YENİLİKÇİ BİLİMSEL YAKLAŞIMLAR KONGRESİ, Samsun, Turkey, 19 May 2021, pp.275-276, (Summary Text)

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, Turkey, 7 - 09 October 2020, pp.383, (Summary Text) Creative Commons License

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

Öz E.
INSAC Natural and Health Sciences, Konya, Turkey, 22 - 23 May 2020, pp.359-364, (Full Text)

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

Öz E., Öz F.
Global Virtual Conference on Food Safety , Texas, United States Of America, 13 May 2020, pp.1, (Summary Text) Creative Commons License

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’’, Macedonia, pp.304, (Summary Text)

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

Öz E.
2. Uluslararası sağlıklı beslenme kongresi, Ankara, Turkey, 10 - 12 October 2019, pp.992-999, (Full Text)

22. Heterocyclic aromatic amine as food toxicant in coffee.

Öz E., Öz F.
2. Uluslararası sağlıklı beslenme kongresi, Ankara, Turkey, 10 - 12 October 2019, pp.1000-1009, (Full Text)

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

Öz E.
3. International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 - 21 September 2019, pp.1667-1670, (Full Text)

24. Heterocyclic aromatic amines as food mutagens and carcinogens

Öz E., Öz F.
2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Turkey, 24 - 27 April 2019, pp.428-429, (Summary Text)

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

Öz E.
2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Turkey, 24 - 27 April 2019, pp.437-438, (Summary Text) Sustainable Development

26. Polycyclic aromatic hydrocarbons in smoked fish

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

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

ÖZ E., KAYA M.
3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, 16 - 18 April 2019

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

ÖZ E., KAYA M.
International Congress on Engineering and Life Sciences, 26 - 29 April 2018, (Full Text)

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

ÖZ E., KAYA M.
International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Summary Text)

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

ÖZ E., KAYA M.
International Conference of Raw Materials to Processed Foods, 11 - 13 April 2018, (Summary Text)

31. Et Kalitesinin Belirlenmesinde Kullanılan Yeni Teknikler

Öz E., Kaya M.
II. International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 21 - 23 September 2017, pp.1581, (Summary Text)

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, Turkey, 5 - 07 October 2016, (Summary Text)

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, Portugal, 22 - 24 June 2015, (Summary Text)

34. Emülsiyon tipi et ürünlerinde bitkisel yağ kullanım imkanları

Öz E., Kaya M.
YABİTED. II. bitkisel yağ kongresi, Tekirdağ, Turkey, 7 - 09 May 2015, pp.99, (Summary Text)

35. Kür edilmiş et ürünlerinde nitrozaminler

Öz E., Kaya M.
5. Gıda güvenliği kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.188, (Summary Text)
Books 4

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

Öz E.
in: Academic Studies in Engineering, Prof. Dr. Çoşkun ÖZALP, Editor, Gece Kitaplığı, Ankara, pp.20-28, 2023

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

Ekiz E., Öz E., Öz F.
in: Mühendislikte Araştırma ve Değerlendirmeler, Doç. Dr. Vedat ÇAVUŞ, Editor, Gece Kitaplığı, Ankara, pp.203-222, 2023

3. Kas fibril tipleri ve et kalitesi üzerine etkileri

Öz E.
in: Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editor, Gece Kitaplığı, Ankara, pp.179-192, 2020

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

Öz E.
in: Mühendislik Alanında Akademik Çalışmalar-II, Prof. Dr. Reyhan İRKİN, Editor, Gece Kitaplığı, Ankara, pp.17-35, 2020