Peer-Reviewed Journals Except SCI-Expanded

1.     Kotan, G. and ÖZ, F. The importance of fish in nutrition. Academic Food, in press.

2.     ÖZ, F. and Kaya M., 2007. The prevention of heterocyclic aromatic amines in meat and meat products. The Journal of Agricultural Faculty of Ataturk University, 38 (1), 121-126.

3.     ÖZ, F. and Kaya M., 2006. The effect of high-pressure treatment on meat quality. The Journal of Agricultural Faculty of Ataturk University, 37 (2), 249-255.

4.     ÖZ, F. and Kaya M., 2006. The determination of heterocyclic aromatic amines in meat and meat products. The Journal of Agricultural Faculty of Ataturk University, 37 (2), 243-248.

5.     ÖZ, F. and Kaya M., 2006. Heterocyclic aromatic amines in cooked meat and meat products. Food, 4, 201–207.

6.     Kızıl, M., ÖZ, F. and Besler, H.T. 2011. A Review on the Formation of Carcinogenic / Mutagenic Heterocyclic Aromatic Amines. Journal of Food Processing & Technology, 2 (5), 1-5.

7.     Aksu, M.İ., Kaya, M. and ÖZ, F. 2006. Inhibition of Escherichia coli O157:H7 in çemens with different garlic levels. American Journal of Food and Technology, 1(1), 59-65.