Ozturk, Kubra

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

Synthesis, single crystal XRD, DFT, molecular docking studies and antioxidant capacity and antibacterial evaluation of β-phenylethylamine derivative schiff base compound

The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Turkiye

The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs