Prof. Dr. Fatih &#214;Z

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

38. 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)

39. **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)

40. Functional chocolate: exploring advances in production and health benefits

Saritas S., DUMAN H., Pekdemir B., Rocha J. M., ÖZ F., KARAV S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.59, sa.8, ss.5303-5325, 2024 (SCI-Expanded, Scopus)

41. Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

Dini S., Öz F., Bekhit A. E. A., Carne A., Agyei D.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , cilt.23, sa.4, 2024 (SCI-Expanded, Scopus)

42. 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

43. 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

44. A sustainable approach to prepare green synthesis of copper nanoparticles of Bauhinia variegata & Saussurea lappa: Unveiling in-vitro anti-obesity applications

Kumar M., Kaushik D., Kumar A., Krishnan H., Oz F., Proestos C., et al.

HELIYON , cilt.10, sa.8, ss.1-13, 2024 (SCI-Expanded, Scopus)

45. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

Kurćubić V. S., Lević S., Pavlović V., Mihailović R., Nikolić A., Lukić M., et al.

FOODS , cilt.13, ss.1-17, 2024 (SCI-Expanded, Scopus)

46. Exopolysaccharides from Enterococcus faecium and Streptococcus thermophilus: Bioactivities, gut microbiome effects, and fermented milk rheology

Tarique M., Ali A. H., Kizhakkayil J., Liu S., ÖZ F., Dertli E., et al.

Food Chemistry: X , cilt.21, 2024 (SCI-Expanded, Scopus)

47. 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)

48. Optimization of the extraction process of Moringa oleifera flower by using Deep Eutectic Solvents (DES)

Jaglan P., Kumar M., Kaushik D., Kumar A., Argyropoulos D., Oz F., et al.

Results in Chemistry , cilt.7, sa.101445, ss.1-8, 2024 (SCI-Expanded, ESCI, Scopus)

49. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations

Deng P., Yang T., Chai Z., Shen X., ÖZ F., Chen Q., et al.

Food Research International , cilt.180, 2024 (SCI-Expanded, Scopus)

50. CONTROL OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN MEAT AND MEAT PRODUCTS BY CELL-FREE SUPERNATANT OF BREVIBACILLUS LATEROSPORUS BGSP7 AND BGSP9

Mirkovic N., Radulovic Z., Jovcic B., Stanisavljevic N., Kojic M., ÖZ F., et al.

Journal of Microbiology, Biotechnology and Food Sciences , cilt.14, sa.2, 2024 (ESCI) Sürdürülebilir Kalkınma

51. Yüksek Basınç Uygulamasının Et Kalitesi Üzerine Etkisi

ATATÜRK UNIVERSITY JOURNAL OF AGRICULTURAL FACULTY , cilt.37, sa.2, ss.249-255, 2024 (Hakemli Dergi)

52. 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)

53. Development of an enhanced analytical method utilizing pepper matrix as an analyte protectant for sensitive GC-MS/MS detection of dimethipin in animal-based food products

Shim J., Rahman M. M., Esatbeyoglu T., ÖZ F., HASSIBELNABY A. M. A.

PLoS ONE , cilt.18, sa.12 December, 2023 (SCI-Expanded, Scopus)

54. 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)

55. 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)

56. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

Wang H., Chu X., Du P., He H., He F., Liu Y., et al.

Food Chemistry: X , cilt.19, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

57. 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)

58. Recent development in the application of walnut processing by-products (walnut shell and walnut husk)

Fordos S., Abid ., Gulzar M., Pasha I., Öz F., Shahid ., et al.

BIOMASS CONVERSION AND BIOREFINERY , cilt.13, sa.14, ss.1-23, 2023 (SCI-Expanded)

59. Effect of the Media in the Folin-Ciocalteu Assay for the Analysis of the Total Phenolic Content of Olive Products.

Rizvi N. B., Fatima A., Busquets R., Khan M. R., Ashraf S., Khan M. S., et al.

FOOD ANALYTICAL METHODS , cilt.2023, sa.9, ss.1-8, 2023 (SCI-Expanded)

60. 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)

61. 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

62. 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)

63. 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)

64. 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)

65. 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)

66. A narrative review on the anti-inflammatory efficacy of Bougainvillea spectabilis Willd. and its various applications

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

JOURNAL OF AGRICULTURE AND FOOD RESEARCH , cilt.12, 2023 (ESCI, Scopus)

67. 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)

68. Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha A., Kaushik D., Kumar M., Kumar A., Esatbeyoglu T., Proestos C., et al.

International Journal of Food Science and Technology , cilt.58, sa.6, ss.3154-3179, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

69. 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

70. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastirma quality during refrigerated storage

Aksu M. İ., Turan E., Erdemir E., Öz F.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.249, sa.5, ss.1329-1341, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

71. 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)

72. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

Sümer G., Öz F.

FOODS , cilt.12, sa.7, ss.1-15, 2023 (SCI-Expanded)

73. Marine Fish-Derived Lysophosphatidylcholine: Properties, Extraction, Quantification, and Brain Health Application

Ahmmed M. K., Hachem M., Ahmmed F., Rashidinejad A., Öz F., Bekhit A. A., et al.

MOLECULES , cilt.28, sa.7, ss.1-20, 2023 (SCI-Expanded)

74. 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)

75. Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability

Zannou O., Oussou K. F., Chabi I. B., Awad N. M. H., Aïssi M. V., Goksen G., et al.

Nanomaterials , cilt.13, sa.3, 2023 (SCI-Expanded, Scopus)

76. 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)

77. 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)

78. 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)

79. 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

80. 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

81. Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Erhan S., Proestos C., Manoharadas S., Öz F.

International Journal of Food Science and Technology , cilt.58, sa.11, ss.5689-5700, 2023 (SCI-Expanded, Scopus)

82. 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

83. Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines

Savaş A., Ekiz E., Elbir Z., Savaş B. D., Proestos C., Elobeid T., et al.

SEPARATIONS , cilt.10, ss.29-42, 2023 (SCI-Expanded, Scopus)

84. 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

85. Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs

Bingol M., Brennan C., Zeng M., Öz F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.12, ss.7653-7665, 2022 (SCI-Expanded, Scopus)

86. Effect of sono-pre-texturization on beta-lactoglobulin-anthocyanins energy appetizers

Sobhy R., Morsy O. M., ÖZ F., Abbas W., Khalifa I.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , cilt.222, ss.1908-1917, 2022 (SCI-Expanded, Scopus)

87. Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts

Kumar M., Kaushik D., Kaur J., Proestos C., Öz F., Kumar A., et al.

SEPARATIONS , cilt.9, sa.12, 2022 (SCI-Expanded, Scopus)

88. Micro-encapsulation of gurum (Citrullus lanatus Var. Colocynthoide) seed oil maintains functional quality characteristics during accelerated storage

Karrar E., Ahmed I. A. M., Jin J., Wei W., Öz F., Brennan C. S., et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.12, ss.7712-7719, 2022 (SCI-Expanded)

89. 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

90. Pinus roxburghii and Nauplius graveolens Extracts Elevate Apoptotic Gene Markers in C26 Colon Carcinoma Cells Induced in a BALB/c Mouse Model

Gad M., Hassouna H. Z., Mahmoud K., Abd-Rabou A. A., Abdel-Azeem A. S., Hegazy A. M., et al.

SEPARATIONS , cilt.9, sa.10, 2022 (SCI-Expanded, Scopus)

91. 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)

92. Determination of triacylglycerols in milk fat from different species using UPLC-Q-TOF-MS

Karrar E., Ahmed I. A. M., Huppertz T., ÖZ F., Wei W., Wang X.

INTERNATIONAL DAIRY JOURNAL , cilt.133, 2022 (SCI-Expanded, Scopus)

93. 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)

94. Diet and lifestyle modifications: An update on non-pharmacological approach in the management of osteoarthritis

Shahid A., Inam-Ur-Raheem M., Iahtisham-Ul-Haq I., Nawaz M. Y., Rashid M. H., ÖZ F., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.8, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

95. 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)

96. 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)

97. 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)

98. 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)

99. 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)

100. Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages

Yang D., He Z., Wang Z., Fang Q., ÖZ F., Chen J., et al.

FOOD BIOSCIENCE , cilt.47, 2022 (SCI-Expanded, Scopus)

101. 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)

102. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Tatiyaborworntham N., ÖZ F., Richards M. P., Wu H.

FOOD CHEMISTRY-X , cilt.14, 2022 (SCI-Expanded, Scopus)

103. 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)

104. 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)

105. Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient

AKSU M. İ., Erdemir E., Turan E., ÖZ F.

MEAT SCIENCE , cilt.186, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

106. Geleneksel Olarak Aile İşletmelerinde Üretilen Kandirif Peynirinin Yapılışı ile Bazı Fiziksel ve Kimyasal Özelliklerinin Belirlenmesi

ÖZDEMİR C., KARAOĞLU M. M., ÖZ F., ÖZDEMİR S., Tajer A.

Avrupa Bilim ve Teknoloji Dergisi , 2022 (Hakemli Dergi)

107. 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)

108. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

Bulan R., ÖZ F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.57, sa.2, ss.942-950, 2022 (SCI-Expanded, Scopus)

109. 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)

110. 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

111. 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)

112. 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

113. 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)

114. Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices

Elbir Z., ÖZ F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.9, ss.3293-3302, 2021 (SCI-Expanded, Scopus)

115. 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)

116. Antibacterial Efficiencies of CVD-PECVD Graphene Nanostructures Synthesized onto Glass and Nickel Substrates against Escherichia coli and Staphylococcus aureus Bacteria

ORHAN E., AYDIN B., AÇIK L., ÖZ F., Varzakas T.

APPLIED SCIENCES-BASEL , cilt.11, sa.17, 2021 (SCI-Expanded, Scopus)

117. Effect of basil use in meatball production on heterocyclic aromatic amine formation

Uzun I., Öz F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.58, sa.8, ss.3001-3009, 2021 (SCI-Expanded, Scopus)

118. 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)

119. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği

Öz E., Savaş A., Ekiz E., Öz F.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.36, ss.13-22, 2021 (Hakemli Dergi)

120. 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)

121. Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)

Boz M. A., Öz F., Sarıca M., Yamak U. S.

Turkish Journal of Agriculture -Food Science and Technology , cilt.9, sa.4, ss.745-754, 2021 (Hakemli Dergi)

122. 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)

123. The effect of the production system and slaughter age on meat quality in pheasants

BOZ M. A., Yamak U. S., Sarica M., Oz F.

ANIMAL SCIENCE PAPERS AND REPORTS , cilt.39, sa.2, ss.179-192, 2021 (SCI-Expanded, Scopus)

124. The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors

Elbir Z., Öz F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.56, sa.1, ss.504-513, 2021 (SCI-Expanded, Scopus)

125. Effects of Production System (Free-Range and Intensive) and Carcass Parts (Breast and Thigh) on Nutrient and Fatty Acid Composition of Guinea Fowl, Pheasant and Partridges

BOZ M. A., SARICA M., YAMAK U. S., ÖZ F.

Tavukçuluk Araştırma Dergisi , cilt.17, ss.102-106, 2020 (Hakemli Dergi)

126. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastirma during processing and storage

AKSU M. İ., Erdemir E., ÖZ F., Turan E., GÜRSES M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.11, 2020 (SCI-Expanded, Scopus)

127. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract

Aksu M. İ., Turan E., ŞAT İ. G., Erdemir E., ÖZ F., GÜRSES M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.44, sa.9, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

128. Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

Korkmaz A., Öz F.

British Food Journal , cilt.122, sa.7, ss.2105-2119, 2020 (SCI-Expanded, Scopus)

129. The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time

Çetinkaya A., ÖZ F.

Food Science and Nutrition , cilt.8, sa.2, ss.915-920, 2020 (SCI-Expanded, Scopus)

130. Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils

Tural S., TURHAN S., ÖZ F.

SU URUNLERI DERGISI , cilt.37, sa.4, ss.379-387, 2020 (ESCI, TRDizin)

131. Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period

Cetinkaya A., ÖZ F.

FOOD SCIENCE AND TECHNOLOGY , cilt.39, sa.4, ss.1052-1058, 2019 (SCI-Expanded, Scopus)

132. 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

133. The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system

BOZ M. A., ÖZ F., YAMAK U. S., SARICA M., Cilavdaroğlu E.

POULTRY SCIENCE , cilt.98, sa.7, ss.3067-3080, 2019 (SCI-Expanded, Scopus)

134. The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines

NURAY M., ÖZ F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.99, sa.7, ss.3538-3547, 2019 (SCI-Expanded, Scopus)

135. 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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.99, sa.4, ss.1509-1518, 2019 (SCI-Expanded, Scopus)

136. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk

Unal K., Karakaya M., ÖZ F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.2, ss.719-725, 2018 (SCI-Expanded, Scopus)

137. Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Cetinkaya A., ÖZ F.

UKRAINIAN FOOD JOURNAL , cilt.7, sa.3, ss.409-420, 2018 (ESCI)

138. Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca G., Soncu E. D., Kolsarici N., ÖZ F., Juneja V. K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.6, 2017 (SCI-Expanded, Scopus)

139. The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

ÖZ F., Yuzer M. O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.5, 2017 (SCI-Expanded, Scopus)

140. EFFECT OF CHITOSAN ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES AND SOME QUALITY PROPERTIES OF MEATBALL

ÖZ F., ZAMAN A., Kaya M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.4, 2017 (SCI-Expanded, Scopus)

141. THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS

ÖZ F., Aksu M. İ., Turan M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.41, sa.4, 2017 (SCI-Expanded, Scopus)

142. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

Babaoglu A. S., Karakaya M., ÖZ F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.20, sa.9, ss.1960-1970, 2017 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

143. Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

ÖZ F., KIZIL M., ÇELıK T.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.40, sa.5, ss.1047-1053, 2016 (SCI-Expanded, Scopus)

144. Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes

ÖZ F., KOTAN G.

FOOD CONTROL , cilt.67, ss.216-224, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

145. 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

ÖZ F., YUZER M. O.

FOOD CHEMISTRY , cilt.203, ss.59-66, 2016 (SCI-Expanded, Scopus)

146. Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

ÖZ F., SEYYAR E.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.64, sa.15, ss.3070-3082, 2016 (SCI-Expanded, Scopus)

147. The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

ÖZ F., CAKMAK I. H.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.65, ss.1031-1037, 2016 (SCI-Expanded, Scopus)

148. The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

ÖZ F., KIZIL M., ZAMAN A., Turhan S.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.65, ss.861-867, 2016 (SCI-Expanded, Scopus)

149. Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

ÖZ F., CELIK T.

Journal of Food Processing and Preservation , cilt.39, sa.6, ss.2442-2454, 2015 (SCI-Expanded, Scopus)

150. THE EFFECT OF DIRECT ADDITION OF CONJUGATED LINOLEIC ACID ON THE FORMATION OF HETEROCYCLIC AROMATIC AMINES IN BEEF CHOPS

ÖZ F., KIZIL M., CAKMAK I., AKSU M. İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.39, sa.6, ss.2820-2833, 2015 (SCI-Expanded, Scopus)

151. Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron

ÖZ F., CAKMAK I. H., ZIKIROV E., KIZIL M., Turhan S.

Journal of Food Processing and Preservation , cilt.39, sa.6, ss.583-590, 2015 (SCI-Expanded, Scopus)

152. The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

ÖZ F., ZIKIROV E.

LWT - Food Science and Technology , cilt.64, sa.1, ss.120-125, 2015 (SCI-Expanded, Scopus)

153. Effects of water extract of Urtica dioical. on the quality of meatballs

ÖZ F.

Journal of Food Processing and Preservation , cilt.38, sa.3, ss.1356-1363, 2014 (SCI-Expanded, Scopus)

154. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products

Haskaraca G., Demirok E., Kolsarici N., ÖZ F., Özsaraç N.

Food Research International , cilt.63, ss.373-381, 2014 (SCI-Expanded, Scopus)

155. The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Turhan S., Saricaoglu F. T., ÖZ F.

FOOD SCIENCE AND TECHNOLOGY RESEARCH , cilt.19, sa.5, ss.849-853, 2013 (SCI-Expanded, Scopus)

156. Determination of Heterocyclic Aromatic Amines in Cooked Commercial Frozen Meat Products by Ultrafast Liquid Chromatography

ÖZ F., KIZIL M.

Food Analytical Methods , cilt.6, sa.5, ss.1370-1378, 2013 (SCI-Expanded, Scopus)

157. Determination of Heterocyclic Aromatic Amine Content in Turkish Meatball Dishes

KIZIL M., ÖZ F., DİKMEN D., Uyar M. F., BESLER H. T.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.12, sa.6, ss.705-711, 2013 (SCI-Expanded, Scopus)

158. Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls

Yüksel S., Yanar M., Aksu M. İ., Kopuzlu S., Kaban G., Sezgın E., et al.

TROPICAL ANIMAL HEALTH AND PRODUCTION , cilt.44, sa.7, ss.1521-1528, 2012 (SCI-Expanded, Scopus)

159. Heterocyclic aromatic amines in meat

Journal of Food Processing and Preservation , cilt.35, sa.6, ss.739-753, 2011 (SCI-Expanded, Scopus)

160. The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle

Journal of Food Processing and Preservation , cilt.35, sa.6, ss.806-812, 2011 (SCI-Expanded, Scopus)

161. A review on the formation of carcinogenic / mutagenic heterocyclic aromatic amines

Kızıl M., Öz F., Besler H. T.

Journal of Food Proocessing and Technology , cilt.2, sa.5, ss.1-5, 2011 (Hakemli Dergi)

162. Utilization of Thymus Vulgaris L. in the production of sucuk

Öz F., Kaya M., Aksu M. İ.

Journal of Food Processing and Preservation , cilt.35, sa.4, ss.483-487, 2011 (SCI-Expanded, Scopus)

163. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography

ÖZ F.

Food Chemistry , cilt.126, sa.4, ss.2010-2016, 2011 (SCI-Expanded, Scopus)

164. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Food Control , cilt.22, ss.596-600, 2011 (SCI-Expanded, Scopus)

165. A Review on the Formation of Carcinogenic Mutagenic HeterocyclicAromatic Amines

KIZIL M., ÖZ F., BESLER H. T.

J Food Process Technol , cilt.2, ss.120-125, 2011 (Hakemli Dergi)

166. Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

ÖZ F., KABAN G., KAYA M.

LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.43, sa.9, ss.1345-1350, 2010 (SCI-Expanded, Scopus)

167. Effects of Cooking Techniques and Levels on the Formation of Heterocyclic Aromatic Amines in Chicken and Fish

ÖZ F., KABAN G., KAYA M. D.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.8, ss.1259-1264, 2010 (SCI-Expanded, Scopus)

168. The Effect of Different Thawing Methods on Heterocyclic Aromatic Amine Contents of Beef Chops Cooked by Different Methods

Oz F.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.17, ss.2327-2332, 2010 (SCI-Expanded, Scopus)

169. Heterocyclic Aromatic Amine Contents of Beef and Lamb Chops Cooked by Different Methods to Varying Levels

ÖZ F., KABAN G., KAYA M. D.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES , cilt.9, sa.10, ss.1436-1440, 2010 (SCI-Expanded, Scopus)

170. Determination of biogenic amines in sucuk

GENÇCELEP H., KABAN G., Aksu M. İ., ÖZ F., KAYA M.

Food Control , cilt.19, sa.9, ss.868-872, 2008 (SCI-Expanded, Scopus)

171. Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157 : H7 in pastirma, a dry-cured meat product

Aksu M. İ., Kaya M., Öz F.

JOURNAL OF FOOD SAFETY , cilt.28, sa.1, ss.47-58, 2008 (SCI-Expanded, Scopus)

172. Et ve Et Ürünlerinde Heterosiklik Aromatik Amin Oluşumunun Engellenmesi

Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.38, sa.1, ss.121-126, 2007 (SCI-Expanded)

173. Et ve et ürünlerinde heterosiklik aromatik amin oluşumunun engellenmesi.

Atatürk Üniversitesi Ziraat Fakültesi Dergisi , cilt.38, sa.1, ss.121-126, 2007 (Hakemli Dergi)

174. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

OZ F., Kaban G., KAYA M.

FOOD CHEMISTRY , cilt.104, sa.1, ss.67-72, 2007 (SCI-Expanded, Scopus)

175. Et ve Et Ürünlerinde Heterosiklik Aromatik Amine Oluşumunun Engellenmesi

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ , cilt.38, sa.1, ss.121-126, 2006 (Hakemli Dergi)

176. Et ve Et Ürünlerinde Heterosiklik Aromatik Aminlerin Belirlenmesi

ATATÜRK ÜNİVERSİTESİ ZİRAAT FAKÜLTESİ DERGİSİ , cilt.37, sa.2, ss.243-248, 2006 (Hakemli Dergi)

177. Inhibition of Escherichia coli O157:H7 in Çemens with Different Garlic Levels

AKSU M. I., KAYA M., ÖZ F.

American Journal of Food and Technology , cilt.1, sa.1, ss.59-65, 2006 (Hakemli Dergi)

178. Isıl İşlem Uygulanmış Et ve Et Ürünlerinde Heterosiklik Aromatik Aminler

Öz F., Kaya M.

Gıda , cilt.31, sa.4, ss.201-207, 2006 (Hakemli Dergi)

179. Inhibition of Escherichia coli O157 H7 in Cemens with Different Garlic Levels

Aksu M. İ., Kaya M., Öz F.

American Journal of Food Technology , cilt.1, ss.59-65, 2006 (Hakemli Dergi)

180. The effect of different nitrite doses and starter culture on the growth of Escherichia coli O157 : H7 in sucuk (Turkish style dry sausage) processing

OZ F., Kaya M., AKSU M. İ.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES , cilt.26, sa.3, ss.651-657, 2002 (SCI-Expanded, Scopus, TRDizin)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 150

1. 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)

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. 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)

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

Ekiz E., Öz E., Öz F.

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

8. AN ALTERNATIVE SOURCE: CULTURED MEAT

3. INTERNATIONAL MARMARA SCIENTIFIC RESEARCH AND INNOVATION CONGRESS, İstanbul, Türkiye, 19 Kasım 2022, (Tam Metin Bildiri)

9. 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)

10. PROTEIN HYDROLYSATE PRODUCTION AND ANTIOXIDANT ACTIVITY

Ekiz E., Öz E., Öz F.

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

11. 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)

12. FORMATION AND PREVENTION OF BITTER PEPTIDE IN PROTEIN HYDROLYSATES

Ekiz E., Öz E., Öz F.

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

13. 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)

14. The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball

Bulan R., Öz F.

2nd International / 12th National Food Engineering Congress, Ankara, Türkiye, 25 - 27 Kasım 2021, ss.102-108, (Tam Metin Bildiri)

15. 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)

16. 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)

17. 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)

18. Kaz Etinin Genel Kimyasal Yapısı ve Beslenme Açısından Önemi

Öz F.

4. Türkiye Kaz Yetiştiriciliği Çalıştayı, Niğde, Türkiye, 25 - 26 Mart 2021, (Yayınlanmadı)

19. Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation

Bulan R., Aoudeh E., Öz F.

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.1197-1202, (Tam Metin Bildiri)

20. 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)

21. Hindistan cevizi yağı ve sağlık üzerine etkileri

Ekiz E., Bingöl M., Öz F.

2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Türkiye, 10 Ekim 2020, (Özet Bildiri)

22. The fatty acid compositions of the boned and boneless chicken juices

Elbir Z., Ekiz E., Öz F.

2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Türkiye, 10 Ekim 2020, (Özet Bildiri)

23. Et ürünleri işleme teknolojisinde zerdeçal kullanimi

Kılıç S., Öz F.

2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Türkiye, 7 - 09 Ekim 2020, ss.389, (Özet Bildiri)

24. Kemikli ve kemiksiz et sularının yağ asidi kompozisyonları

Elbir Z., Öz F.

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

25. Vinegar using in meat marination

Fencioğlu H., Öz F.

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

26. 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)

27. Fatty acids total and ındex value changes of different poultry species.

BOZ M. A., ÖZ F., YAMAK U. S., SARICA M., CİLAVDAROĞLU E., ERENSOY K.

XI. International Animal Science Conference, Nevşehir, Türkiye, 20 - 22 Ekim 2019, ss.388-392, (Tam Metin Bildiri)

28. Fatty acids total and index value changes of different poultry species

BOZ M. A., ÖZ F., YAMAK U. S., CİLAVDAROĞLU E., ERENSOY K.

11th International Animal Science Congress, Kapadokya, Türkiye, 20 - 22 Ekim 2019, (Tam Metin Bildiri)

29. Deep-Fat Frying Process

EKİZ E., Savaş A., ÖZ F.

ICADET, 19 - 21 Eylül 2019, (Tam Metin Bildiri)

30. Bisphenol – A as Food Migration Agent

Savaş A., EKİZ E., ÖZ F.

ICADET, 19 - 21 Eylül 2019, (Tam Metin Bildiri)

31. 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)

32. Bisphenol - A as Food Migration Agent

Savaş A., Ekiz E., Öz F.

3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 Eylül 2019, (Tam Metin Bildiri)

33. Deep-Fat Frying Process

Ekiz E., Savaş A., Öz F.

3rd International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 19 Eylül 2019, (Tam Metin Bildiri)

34. The effects of different frying oils on the lipid oxidation in deep-fat fried.

ICAFOP, 16 - 18 Nisan 2019, (Özet Bildiri)

35. Polycyclic aromatic hydrocarbons.

Savaş A., ÖZ F.

ICAFOP, 16 - 18 Nisan 2019, (Özet Bildiri)

36. Hamsi köftesi

Kotan G., YÜZER M. O., Seyyar E., ÖZ F.

4. Geleneksel Gıdalar Sempozyumu, Türkiye, 17 - 19 Nisan 2019, (Özet Bildiri)

37. 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)

38. Türkiye'de Toplu Beslenme Endüstrisi ve Gıda Güvenliği

Elbir Z., Ekiz E., Savaş A., Fencioğlu H., Öz F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Türkiye, 16 Nisan 2019, (Özet Bildiri) Sürdürülebilir Kalkınma

39. Zeytinyağında yapılan taklit ve tağşişler

EKİZ E., SAVAŞ A., ELBİR Z., BULAN R., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1522, (Tam Metin Bildiri)

40. Bisfenol-A ve İnsan Sağlığı Üzerine Etkisi

Savaş A., Ekiz E., Elbir Z., Fencioğlu H., Öz F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Türkiye, 16 Nisan 2019, (Özet Bildiri)

41. Hormones in animal products

ELBİR Z., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.644, (Tam Metin Bildiri)

42. Türkiye’de toplu beslenme endüstrisi ve gıda güvenliği

ELBİR Z., EKİZ E., SAVAŞ A., FENCİOĞLU H., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1518, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

43. Bisfenol-a ve insan sağlığı üzerine etkisi

SAVAŞ A., EKİZ E., ELBİR Z., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1499, (Tam Metin Bildiri)

44. The Effects Of Different Frying Oils On The Lipid Oxidation In Meatballs Deep-Fat Frying

Ekiz E., Öz F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Türkiye, 16 Nisan 2019, (Özet Bildiri)

45. Veterinary drug residues

KILIÇ S., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1521, (Tam Metin Bildiri)

46. Çevresel Kirletici: Dioksin

FENCİOĞLU H., SAVAŞ A., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1500, (Tam Metin Bildiri)

47. Beslenmede Et Yağlarının Önemi

KILIÇ S., ÖZ F.

3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Türkiye, 16 - 18 Nisan 2019, cilt.3, ss.1501, (Tam Metin Bildiri)

48. The effects of different frying oils on the lipid oxidation in deep-fat fried