Uluslararası Kongreler

- ÖZ, F., Kaban, G. and Kaya, M., 2005. Polycyclic aromatic hydrocarbons in meat and meat products. 1st International Food and Nutrition Congress, 15–18 June 2005, İstanbul, Turkey.

- Kaban, G., ÖZ, F. and Kaya, M., 2005. Et ve et ürünlerinde HACCP uygulamaları. 1st International Food and Nutrition Congress, 15–18 June 2005, İstanbul, Turkey.

- Kaya, M. and ÖZ, F., 2006. Cooked foods and cancer. The FEBS Journal, Abstract, 273, 37.

- ÖZ, F., Kaban, G. and Kaya, M., 2007. Effects of different cooking procedures on the formation of heterocyclic aromatic amines in beef. 2nd International Food and Nutrition Congress, 24–26 October 2007, İstanbul, Turkey.

- ÖZ, F., Kaya, M. and Aksu, M.İ., 2007. The possible use of Thymus vulgaris L. in the production of sucuk. 2nd International Food and Nutrition Congress, 24–26 October 2007, İstanbul, Turkey.

- ÖZ, F., Kaban, G. and Kaya, M., 2008. Effects of different cooking procedures and levels on the formation of heterocyclic aromatic amines in rainbow trouts. 1st International Congress of Seafood Technology, 18–21 May 2008, İzmir, Turkey.

- ÖZ, F. and Kaya, M., 2010. Effects of different food additives and frying temperatures on the formation of heterocyclic aromatic amines in chops. 1st International Congress of Traditional Foods from Adriatic to Caucasus, 15–17 April 2010, Tekirdağ, Turkey.

- ÖZ, F. and Kaya, M., 2010. The effects of different food additives and fat levels on formation of heterocyclic aromatic amines in köfte fried at different temperatures. 1st International Congress of Traditional Foods from Adriatic to Caucasus, 15–17 April 2010, Tekirdağ, Turkey.

- ÖZ, F., Kaban, G. and Kaya, M., 2010. Heterocyclic aromatic amines in rainbow trout cooked by different methods to various levels. 1st International Congress on Food Technology, 03-06 November 2010, Antalya, Turkey.

- ÖZ, F., Kaban, G., Kaya, M., 2010. Heterocyclic aromatic amines in chicken cooked by different techniques to various levels. 1st International Congress on Food Technology, 03-06 November 2010, Antalya, Turkey.

- ÖZ, F., Aksu, M.İ. and Turan, M., 2011. The effects of different cooking methods on beef quality. Novel Approaches in Food Industry, International Food Congress, 26-29 May 2011, Çeşme, İzmir, Turkey.

- ÖZ, F., 2011. Quantitation of heterocyclic aromatic amines in ready to eat meatballs in Turkey by ultra fast liquid chromatography. Novel Approaches in Food Industry, International Food Congress, 26-29 May 2011, Çeşme, Izmir, Turkey.

- ÖZ, F., Çelik, T., Kızıl, M. and Zikirov, E. 2013. The effect of microwave cooking on the formation of heterocyclic aromatic amines in goose meat. 59th ICOMST, International Congress of Meat Science and Technology, 18-23 August 2013, İzmir, Turkey.

- Çakmak, İ.H., Zikirov, E., Kızıl, M. and ÖZ, F. 2013. Determination of heterocyclic aromatic amines in kavurma cooked in steam cauldron. 59th ICOMST, International Congress of Meat Science and Technology, 18-23 August 2013, İzmir, Turkey.

- Kolsarıcı, N., ÖZ, F, Haskaraca, G. and Demirok, E. 2013. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. 2nd International Congress on Cocoa Coffee and Tea, 09-11 October 2013, Naples, Italy.

- ÖZ, F., Çelik, T., Kızıl, M. and Zikirov, E. 2013. The effect of boiling on the formation of heterocyclic aromatic amines in goose meat. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Zikirov, E. and ÖZ, F. 2013. The traditional Kyrgyz meal: Besh Barmak. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Çakmak, İ.H., Zikirov, E., Kızıl, M. and ÖZ, F. 2013. Determination of heterocyclic aromatic amines in kavurma cooked in copper cauldron. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Çakmak, İ.H., Kızıl, M. and ÖZ, F. 2013. A Turkish meat product: Kokoreç. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Çakmak, İ.H., Kızıl, M. and ÖZ, F. 2013. A traditional Turkish kebab: Kuyu Kebab. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Zaman, A. and ÖZ, F. 2013. Erzurum’s traditional meal: Cağ Kebab. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.

- Masoumi Ozan, M.İ and ÖZ, F. 2013. Traditional Iran meal: Tabriz Kufte. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, 24-26 October 2013, Struga, Macedonia.