OZ
Oral, Zeynep Feyza Yilmaz
16 yayın · 186 atıf · 2021–2026
Yayın
16
Atıf
186
Yıllar
6
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
Polycyclic aromatic hydrocarbons (PAHs) in potato and corn chips: Assessment of dietary exposure and health risk
|
2026 | Article | 0 |
|
Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators
|
2025 | Article | 0 |
|
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk
|
2025 | Article | 0 |
|
Effects of Autochthonous Starter Cultures on the Behavior of<i> Staphylococcus</i><i> aureus</i> during the Production of a Semi-Dry Fermented Sausage
|
2024 | Article | 1 |
|
The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk
|
2023 | Article | 4 |
|
Partial Replacement of NaCl by KCl, MgCl<sub>2</sub> and CaCl<sub>2</sub> Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties
|
2023 | Article | 8 |
|
Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk
|
2023 | Article | 5 |
|
The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Turkiye
|
2023 | Article | 21 |
|
The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs
|
2023 | Article | 10 |
|
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
|
2023 | Article | 9 |
|
Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
|
2023 | Article | 13 |
|
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
|
2023 | Review | 24 |
|
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
|
2022 | Article | 40 |
|
Comparison and risk assessment of nitrate and nitrite levels in infant formula and biscuits for small children in Turkey
|
2022 | Article | 11 |
|
Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk
|
2021 | Article | 17 |
|
Furosine and N<SUP>ε</SUP>-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage
|
2021 | Article | 23 |