Yayınlar

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

Qifan Wang, Haolong Chang, Peng Deng, Zhiyong He, Qiuming Chen, Zhaojun Wang, Fang Qin, Fatih Öz, Emel Öz, Jie Chen, Maomao Zeng

• WoS Q1
• Scopus Q1
• WoS 11 atıf

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

Emel ÖZ, Eyad Aoudeh, Michael Murkovic, Fidel Toldra, Andrea Gomez-Zavaglia, Charles Brennan, Charalampos Proestos, Maomao Zeng, Fatih Öz

• WoS Q1
• Scopus Q1
• WoS 72 atıf

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

Mukul Kumar, Deepika Kaushik, Ravinder Kaushik, Azhar Khan, Lucia Billeci, Emel Öz, Charalampos Proestos, Charles Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Öz

• WoS Q2
• Scopus Q1
• WoS 2 atıf

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

Poonam Jaglan, Deepika Kaushik, Mukul Kumar, Ashwani Kumar, Jasjit Kaur, Emel Öz, Charles Brennan, Charalampos Proestos, Margaret Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Öz

• WoS Q2
• Scopus Q1
• WoS 14 atıf

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

Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Öz, Abdelaty Mostafa Abdelaty Hassıbelnaby

• WoS Q1
• Scopus Q2
• WoS 55 atıf
• PlumX

Yükselen Bir Gıda/Gıda Bileşeni: İğde (Elaeagnus angustifolia L.) AN EMERGING FOOD / FOOD INGREDIENT: OLEASTER (Elaeagnus angustifolia L.)

Songül Çakmakçı

Yusufeli Yöresi Ekonomik Öneme Sahip Gıda ve Tıbbi Aromatik Bitki Potansiyeli ve Kullanım Olanakları

Ramazan Çakmakçı, Songül Çakmakçı

Yusufeli'nin Coğrafi İşaret Potansiyeli Yüksek GıdalarıI

Songül Çakmakçı, Raziye Kızıltunç

LATEST EVALUATIONS ON ERZİNCAN TULUM CHEESE AND SECTIONS FROM ITS TRADITIONAL - ORIGINAL PRODUCTION IN THE PLATEAUS

Songül Çakmakçı

Fermente Et Ürünleri

Mükerrem Kaya

Investigation of microbiological and sensory properties of yogurts fortified with kiwi and banana

İhsan Bakırcı, Murat Emre Terzioğlu, İbrahim Akkaya

Fermente Et Ürünlerinde Probiyotikler

Meltem KARAMAHMUTOĞLU, Ayça ÖZDEN, Güzin Kaban

Effects of Different Fat Level and Cooking Times on The Formation of Carboxymethyl-Lysine in Heat-Treated Chicken Sucuk

Mehtap Arslan, Zeynep Feyza Yılmaz Oral, Güzin Kaban, Mükerrem Kaya

FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF PROTEIN HYDROLYSATES

Elif Ekiz Terzioğlu, Emel Öz, Fatih Öz

MAYALARDA SAFRA TUZU TOLERANSININ BELİRLENMESİNDE FARKLI SICAKLIK VE BESİYERİ KULLANIMININ ETKİSİ

Bülent Çetin, Burcu BAZU ÇIRPICI

Koruyucu, zenginleştirici ve olağanüstü özellikleriyle fonksiyonel gıdalar için bir bileşen olarak "Isırgan"

Songül Çakmakçı, RAMAZAN ÇAKMAKÇI

Portakal (Citrus sinensis) ve Limon (Citrus limonum) Kabuklarının Biyoaktif Özellikleri ve Süt Ürünlerinin Geliştirilmesinde Kullanım Potansiyeli

Songül Çakmakçı, MEHMET ALİ SALIK

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

Zeynep Feyza Yılmaz Oral, SELEN SALLAN

Investigation of textural and physicochemical changes during the manufacturing process of pastirma, a dry-cured meat product

Mine Kirkyol, Ahmet Akköse

• WoS Q3
• Scopus Q1
• WoS 6 atıf

Isıl İşlem Görmüş Sucukta Kereviz Tozunun Listeria monocytogenes'in Davranışına Etkisi

Mükerrem Kaya