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Ekiz, E. and ÖZ, F. 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, in press.

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Ünal, K., Karakaya, M., ÖZ, F., 2018. The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk. Journal of the Science of Food and Agriculture, 98 (2), 719-725.

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Haskaraca G., Demirok Soncu E., Kolsarıcı N., ÖZ F., Juneja V.K., 2017.  Heterocyclic aromatic amine content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation. Journal of Processing and Preservation, 41 (6), 1-10.

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ÖZ, F. and Yuzer, M.O., 2017. The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat. Journal of Processing and Preservation, 41 (5), 1-9.

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ÖZ, F., Zaman, A. and Kaya, M., 2017. Effect of chitosan on the formation of heterocyclic aromatic amines and some quality properties of meatball. Journal of Food Processing and Preservation, 41 (4), 1-17.

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ÖZ, F., Aksu, M.İ. and Turan, M., 2017. The effects of different cooking methods on some quality criteria and mineral composition of beef steaks. Journal of Food Processing and Preservation, 41, 1-10.

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Babaoğlu, A.S., Karakaya,, M. and ÖZ, F., 2017. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokoreç: Effects of different animal fats. International Journal of Food Properties, 1-11.

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ÖZ, F. and Seyyar, E., 2016. Formation of heterocyclic aromatic amines and migration level of bisphenol-a in sous-vide cooked trout fillets at different cooking temperatures and cooking level. Journal of Agricultural and Food Chemistry, 64, 3070-3082.

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ÖZ F., Kızıl, M. and Çelik, T., Effects of different cooking methods on the formation of heterocyclic aromatic amines in goose meat. Journal of Food Processing and Preservation, 40,1047-1053.

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ÖZ, F. and Kotan, G., 2016. Effects of different cooking methods and fat levels on the formation of heterocyclic aromatic amines in various fishes. Food Control, 67, 216-224.

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ÖZ, F. and Yüzer, M.O., 2016. 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 chop. Food Chemistry, 203, 59-66.

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ÖZ, F. and Çakmak, İ.H., 2016. The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines. LWT - Food Science and Technology, 65, 1031-1037.

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ÖZ, F., Kızıl, M., Zaman, A. and Turhan, S., 2016. The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop. LWT - Food Science and Technology, 65, 861-867.

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ÖZ, F., Kızıl, M., Çakmak, İ.H. and Aksu, M. İ., 2015. The effects of direct addition of conjugated linoleic acid on the formation of heterocyclic aromatic amines in beef chop. Journal of Food Processing and Preservation, 39, 2820-2833.

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ÖZ, F. and Çelik, T., 2015. Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods. Journal of Food Processing and Preservation, 39, 2442-2454.

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ÖZ, F., Çakmak, İ.H., Zikirov, E., Kızıl, M. and Turhan, S., 2015. Heterocyclic aromatic amines contents of kavurma commercially cooked in steam and copper cauldron. Journal of Food Processing and Preservation, 39, 583-590.

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ÖZ, F. and Zikirov, E., 2015. The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LWT - Food Science and Technology, 64, 120-125.

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Haskaraca G., Demirok E., Kolsarıcı N., ÖZ, F. and Özsaraç N., 2014. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International, 63, 373-381.

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ÖZ, F., 2014. Effects of water extract of Urtica dioica L. on the quality of meatballs. Journal of Food Processing and Preservation, 38, 1356-1363.

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Kızıl, M., ÖZ, F., Uyar, M. F., Dikmen, D. and Besler, H. T., 2013. Determination of heterocyclic aromatic amine contents in Turkish meatball dishes. Journal of Animal and Veterinary Advances, 12(6), 705-711.

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Turhan, S., Sarıcaoğlu, F.T. and ÖZ, F., 2013. The effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades. Japanese Society for Food Science and Technology, 19(5), 849-853.

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ÖZ, F. and Kızıl, M., 2013. Determination of heterocyclic amines in cooked commercial frozen meat products by ultra fast liquid chromatography. Food Analytical Methods, 6, 1370-1378.

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Yuksel, S., Yanar, M., Aksu, M.I., Kopuzlu, S., Kaban, G., Sezgin, E. and ÖZ, F., 2012. Effects of different finishing systems on carcass traits, fatty acid composition, and beef quality characteristics of young Eastern Anatolian Red bulls. Tropical Animal Health and Production, 44, 1521-1528.

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ÖZ, F. and Kaya, M., 2011. The inhibitory effect of red pepper on heterocyclic aromatic amines in fried beef Longissimus dorsi muscle. Journal of Food Processing and Preservation, 35, 806-812.

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ÖZ, F. and Kaya, M., 2011. Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation, 35, 739-753.

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ÖZ, F., Kaya, M., and Aksu, M. I., 2011. Utilization of Thymus vulgaris L. in the production of sucuk. Journal of Food Processing and Preservation, 35, 483-487.

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ÖZ, F., 2011. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry, 126, 2010-2016.

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ÖZ, F. and Kaya, M., 2011. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in meatball. Food Control, 22, 596-600.

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ÖZ, F., 2010. The effect of different thawing methods on heterocyclic aromatic amine contents of beef chops cooked by different methods. Journal of Animal and Veterinary Advances, 9(17), 2327-2332.

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ÖZ, F., Kaban, G. and Kaya, M., 2010. Heterocyclic aromatic amine contents of beef and lamb chops cooked by different methods to varying levels. Journal of Animal and Veterinary Advances, 9(10), 1436-1440.

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ÖZ, F., Kaban, G. and Kaya, M., 2010. Effects of cooking techniques and levels on the formation of heterocyclic aromatic amines in chicken and fish. Journal of Animal and Veterinary Advances, 9(8), 1259-1264.

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ÖZ, F., Kaban, G. and Kaya, M., 2010. Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with oasis extraction method. LWT-Food Science and Technology, 43, 1345-1350.

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Genccelep, H., Kaban, G., Aksu, M.İ., ÖZ, F. and Kaya, M., 2008. Determination of biogenic amines and some chemical and microbiological properties of retailed sucuk. Food Control, 19, 868-872.

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Aksu, M. İ., Kaya, M. and ÖZ, F., 2008. Effect of Lactobacillus sakei and Staphylococcus xylosus on the inhibition of Escherichia coli O157:H7 in Pastirma, a dry-cured meat product. Journal of Food Safety, 28 (1), 47-58.

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ÖZ, F., Kaban, G. and Kaya, M., 2007. Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout. Food Chemistry, 104 (1), 67-72.

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ÖZ, F. and Kaya, M., 2006. Mutagenic and carcinogenic heterocyclic aromatic amines. The FEBS Journal, Abstract, 273 Suppl 1, 301-302.

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ÖZ, F., Kaya M. ve Aksu, M.İ., 2002. Sucuk üretiminde farklı nitrit dozlarının ve starter kültür kullanımının Escherichia coli O157: H7’nin gelişimi üzerine etkisi. Turkish Journal of Veterinary & Animal Sciences, 26 (3), 651-657.