Published Articles

Articles Published in Journals Indexed By SCI, SSCI, and AHCI
Articles Published in Other Journals

Articles Published in Journals Indexed By SCI, SSCI, and AHCI

  • Wang Q., Chang H., Deng P., He Z., Chen Q., Wang Z., Qin, F., Oz, F., ….Zeng, M. 2023. 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, Food Research International , vol.173. https://doi.org/10.1016/j.foodres.2023.113414.
  • Rizvi, N. B., Fatima, A., Busquets, R., Khan, M. R., Ashraf, S., Khan, M. S., Oz, F. 2023. Effect of the Media in the Folin-Ciocalteu Assay for the Analysis of the Total Phenolic Content of Olive Products. Food Analytical Methods. https://doi.org/10.1007/s12161-023-02527-z.
  • Fordos, S., Abid, N., Gulzar, M., Pasha, I., Oz, F., Shahid, A., . . . Aadil, R. M. 2023. Recent development in the application of walnut processing by-products (walnut shell and walnut husk). Biomass Conversion and Biorefinery, 13(16), 14389-14411. https://doi.org/10.1007/s13399-023-04778-6.
  • Ekiz, E., Savaş, A., Aoudeh, E., Elbir, Z., Oz, E., Proestos, C., . . . Oz, F. 2023. Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs. Separations, 10(8), 458. https://www.mdpi.com/2297-8739/10/8/458.
  • Oz, E., Aoudeh, E., Murkovic, M., Toldra, F., Gomez-Zavaglia, A., Brennan, C., . . . Oz, F. 2023. Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods. Meat Science, 205, 109312. https://doi.org/10.1016/j.meatsci.2023.109312.  
  • Hasan, R., Sumnu, G., Sahin, S., Oz, E., & Oz, F. 2023. The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers. Antioxidants, 12(7), 1387. https://www.mdpi.com/2076-3921/12/7/1387.
  • Aoudeh, E., Oz, E., & Oz, F. (2023). Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency. Food Chemistry, 428, 136763. https://doi.org/10.1016/j.foodchem.2023.136763.   
  • Tomasevic, I., Hambardzumyan, G., Marmaryan, G., Nikolic, A., Mujcinovic, A., Sun, W., Liu, X.-C., Bursać Kovačević, D., Markovinović, A.B., Terjung, N., Heinz, V., Papageorgiou, M., Skendi, A., Goel, G., Raghav, M., Dalle Zotte, A., Nakov, D., Velkoska, V., Sołowiej, B.G., Semenova, A.A., Kuznetsova, O.A., Krocko, M., Duckova, V., Lorenzo, J.M., Echegaray, N., Oz, E., Oz, F. and Djekic, I. 2023. Eurasian consumers’ food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. J Sci Food Agric, 103: 7362-7373. https://doi.org/10.1002/jsfa.12815.
  • Aoudeh, E., Oz, E., Kelebek, H., Brennan, C., Ahmad, N., Elobeid, T., & Oz, F. 2023. Black garlic production: The influence of ageing temperature and duration on some physicochemical and antioxidant properties, and sugar content. International Journal of Food Science & Technology, 58(7), 3580-3590. https://doi.org/10.1111/ijfs.16456.   
  •  Terzioğlu, M. E., Bakırcı, İ., Oz, E., Brennan, C. S., Huppertz, T., Amarowicz, R., . . . Oz, F. 2023. Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. International Dairy Journal, 146, 105749. https://doi.org/10.1016/j.idairyj.2023.105749.
  • Rani, L., Kumar, M., Kaushik, D., Kaur, J., Kumar, A., Oz, F., . . . Oz, E. 2023. A review on the frying process: Methods, models and their mechanism and application in the food industry. Food Research International, 172, 113176. https://doi.org/10.1016/j.foodres.2023.113176.  
  • Anisha, A., Kaushik, D., Kumar, M., Kumar, A., Esatbeyoglu, T., Proestos, C., . . . Oz, F. 2023. Volarization of Brewer’s spent grain for noodles preparation and its potential assessment against obesity. International Journal of Food Science & Technology. vol.58, no.6, pp.3154-3179. https://doi.org/10.1111/ijfs.16443.    
  •  Kumar, M., Kaushik, D., Kumar, A., Gupta, P., Proestos, C., Oz, E., . . . Oz, F. 2023. Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity. International Journal of Food Science & Technology, 58(6), 2883-2892. https://doi.org/10.1111/ijfs.16359
  •  Aksu, M. I., Turan, E., Erdemir, E., & Öz, F. 2023. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage. European Food Research and Technology, 249(5), 1329-1341. https://doi.org/10.1007/s00217-023-04216-x.
  • Jaouhari, Y., Travaglia, F., Giovannelli, L., Picco, A., Oz, E., Oz, F., & Bordiga, M. 2023. From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste. Foods, 12(11), 2183. https://www.mdpi.com/2304-8158/12/11/2183.   
  • Ekiz, E., Oz, E., Abd El-Aty, A. M., Proestos, C., Brennan, C., Zeng, M., . . . Oz, F. 2023. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. Foods, 12(7), 1512. https://www.mdpi.com/2304-8158/12/7/1512.
  • Sumer, G., & Oz, F. 2023. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods, 12(7), 1374. https://www.mdpi.com/2304-8158/12/7/1374.
  • Elbir, Z., Ekiz, E., Aoudeh, E., Oz, E., Savaş, A., Brennan, C., . . . Oz, F. 2023. Enhancing effect of chia seeds on heterocyclic amine generation in meatball. International Journal of Food Science & Technology, 58(5), 2560-2572. https://doi.org/10.1111/ijfs.16403.
  • Ahmmed, M. K., Hachem, M., Ahmmed, F., Rashidinejad, A., Oz, F., Bekhit, A. A., . . . Bekhit, A. E. A. (2023). Marine Fish-Derived Lysophosphatidylcholine: Properties, Extraction, Quantification, and Brain Health Application. Molecules, 28(7). https://doi.org/10.3390/molecules28073088.
  • Zannou, O., Oussou, K. F., Chabi, I. B., Awad, N. M. H., Aïssi, M. V., Goksen, G., Mortas, M., Oz, F., Proestos, C., Kayodé, A. P. P. 2023. Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability. Nanomaterials (Basel), 13(3). https://doi.org/10.3390/nano13030617.
  • Bhatia, S., Al-Harrasi, A., Jawad, M., Shah, Y. A., Al-Azri, M. S., Ullah, S., Oz, E., Oz, F., Koca, E., Aydemir, L. Y. 2023. Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil. International Journal of Food Science & Technology, 58(9), 4652-4665. https://doi.org/10.1111/ijfs.16569.
  • Kumar, M., Kaushik, D., Kaushik, R., Khan, A., Billeci, L., Oz, E., . . . Oz, F. 2023. Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study. International Journal of Food Science & Technology, 58(11), 5711-5727. https://doi.org/10.1111/ijfs.16669.
  • Savaş, A., Ekiz, E., Elbir, Z., Savaş, B. D., Proestos, C., Elobeid, T., . . . Oz, F. 2023. Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines. Separations, 10(1), 29. https://www.mdpi.com/2297-8739/10/1/29.
  • Aydogdu Emir, A., Yildiz, E., Oz, E., Amarowicz, R., Proestos, C., Khan, M. R., . . . Oz, F. 2023. Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract. International Journal of Food Science & Technology, 58(8), 4376-4385. https://doi.org/10.1111/ijfs.16542.    
  • Erhan, S., Proestos, C., Manoharadas, S., & Oz, F. 2023. Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus). International Journal of Food Science & Technology, 58(11), 5689-5700. https://doi.org/10.1111/ijfs.16666.   
  • Kilic, S., Oz, E., Turhan, S., Amarowickz, R., Toldra, F., Brennan, C., & Oz, F. 2023. The effect of sealing process on the textural and sensory properties and protein profile of cooked meat. International Journal of Food Science & Technology, 58(9), 4800-4811. https://doi.org/10.1111/ijfs.16590.
  • Jaglan, P., Kaushik, D., Kumar, M., Kumar, A., Kaur, J., Oz, E., . . . Oz, F. 2023. 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. International Journal of Food Science & Technology, 58(11), 5992-6005. https://doi.org/10.1111/ijfs.16707.
  • Oz, E., Şimşek, A., Şimşek, M., Tuncer, N., Bayrak, M., Çadırcı, K., . . . Oz, F. 2023. A review on microbiota: relation with diseases and nutrients role. International Journal of Food Science & Technology, 58(8), 4100-4113. https://doi.org/10.1111/ijfs.16530.
  • Kumar, A., P, N., Kumar, M., Jose, A., Tomer, V., Oz, E., . . . Oz, F. 2023. Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method. Molecules, 28(2). https://doi.org/10.3390/molecules28020887 .
  • Karrar, E., Mohamed Ahmed, I. A., Jin, J., Wei, W., Oz, F., Brennan, C. S., & Wang, X. 2022. Micro-encapsulation of gurum (Citrullus lanatus Var. Colocynthoide) seed oil maintains functional quality characteristics during accelerated storage. International Journal of Food Science & Technology, 57(12), 7712-7719. https://doi.org/10.1111/ijfs.16122.
  • Kumar, M., Kaushik, D., Kaur, J., Proestos, C., Oz, F., Kumar, A., . . . Xiao, J. 2022. Assessment of Anti-Obesity Potential and Techno-Functional Properties of Bougainvillea spectabilis Willd. Bracts. Separations, 9(12), 399. https://www.mdpi.com/2297-8739/9/12/399.   
  • Sobhy, R., Morsy, O. M., Öz, F., Abbas, W., & Khalifa, I. 2022. Effect of sono-pre-texturization on β-lactoglobulin-anthocyanins energy appetizers. Int J Biol Macromol, 222, 1908-1917. https://doi.org/10.1016/j.ijbiomac.2022.09.280.
  • Bingol, M., Brennan, C., Zeng, M., & Oz, F. 2022. Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs [https://doi.org/10.1111/ijfs.16110]. International Journal of Food Science & Technology, 57(12), 7653-7665. https://doi.org/10.1111/ijfs.16110 .
  • Karrar, E., Mohamed Ahmed, I. A., Huppertz, T., Oz, F., Wei, W., & Wang, X. 2022. Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS. International Dairy Journal, 133, 105405. https://doi.org/10.1016/j.idairyj.2022.105405.
  • Gad, M., Hassouna, H. Z., Mahmoud, K., Abd-Rabou, A. A., Abdel-Azeem, A. S., Hegazy, A. M., Abdel-Lattife, M.S., Ahmed, F.A., Oz, F., Proestos, C., . . . Zaky, A. A. 2022. Pinus roxburghii and Nauplius graveolens Extracts Elevate Apoptotic Gene Markers in C26 Colon Carcinoma Cells Induced in a BALB/c Mouse Model. Separations, 9(10), 277. https://www.mdpi.com/2297-8739/9/10/277.
  • Fencioglu, H., Oz, E., Turhan, S., Proestos, C., & Oz, F. 2022. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak. Foods, 11(20), 3251. https://www.mdpi.com/2304-8158/11/20/3251.   
  • Deng, P., Xue, C., He, Z., Wang, Z., Qin, F., Oz, E., Oz, F., . . . Zeng, M. 2022. Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde- and Phenylacetaldehyde-Creatinine Model Systems. J Agric Food Chem, 70(35), 10858-10871. https://doi.org/10.1021/acs.jafc.2c03122.
  • Papastavropoulou, K., Oz, E., Oz, F., & Proestos, C. 2022. Polyphenols from Plants: Phytochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity of Some Plants from Different Sites of Greece. Separations, 9(8), 186. https://www.mdpi.com/2297-8739/9/8/186.
  • Shahid, A., Inam-Ur-Raheem, M., Iahtisham-Ul-Haq, Nawaz, M. Y., Rashid, M. H., Oz, F., . . . Aadil, R. M. 2022. Diet and lifestyle modifications: An update on non-pharmacological approach in the management of osteoarthritis. Journal of Food Processing and Preservation, 46(8), e16786. https://doi.org/10.1111/jfpp.16786.
  • Kumar, M., Kaushik, D., Kaur, J., Proestos, C., Oz, F., Oz, E., . . . Ritika, R. 2022. A Critical Review on Obesity: Herbal Approach, Bioactive Compounds, and Their Mechanism. Applied Sciences, 12(16), 8342. https://www.mdpi.com/2076-3417/12/16/8342.
  • Albakry, Z., Karrar, E., Ahmed, I. A. M., Oz, E., Proestos, C., El Sheikha, A. F., Oz, F., . . . Wang, X. 2022. Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil. Horticulturae, 8(7), 575. https://www.mdpi.com/2311-7524/8/7/575.
  • Sheikha, A. F. E., Allam, A. Y., Oz, E., Khan, M. R., Proestos, C., & Oz, F. 2022. Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage. Gels, 8(7), 405. https://www.mdpi.com/2310-2861/8/7/405.
  • El Sheikha, A. F., Allam, A. Y., ElObeid, T., Basiouny, E. A., Abdelaal, A. A., Amarowicz, R., . . . Oz, F. 2022. Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat. Antioxidants, 11(6), 1191. https://www.mdpi.com/2076-3921/11/6/1191.
  • Yang, D., He, Z., Wang, Z., Fang, Q., Oz, F., Chen, J., & Zeng, M. 2022. Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages. Food Bioscience, 47, 101776. https://doi.org/10.1016/j.fbio.2022.101776.
  • Karrar, E., Ahmed, I. A. M., Wei, W., Sarpong, F., Proestos, C., Amarowicz, R., Oz, E., Sheikha, A.F.E., Allam, A.Y., Oz, F., . . . Wang, X. 2022. Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS. Molecules, 27(12), 3905. https://www.mdpi.com/1420-3049/27/12/3905.
  • Tatiyaborworntham, N., Oz, F., Richards, M. P., & Wu, H. 2022. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products. Food Chemistry: X, 14, 100317. https://doi.org/10.1016/j.fochx.2022.100317.
  • Tsochatzis, E., Begou, O., Kalogiannis, S., Gika, H., Oz, E., Oz, F., & Theodoridis, G. 2022. Development, Validation and Application of an Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry (UHPLC-MS/MS) Method after QuEChERS Cleanup for Selected Dichloroanilines and Phthalates in Rice Samples. Foods, 11(10). https://doi.org/10.3390/foods11101482.
  • Aksu, M. İ., Erdemir, E., Turan, E., & Oz, F. 2022. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient. Meat Science, 186, 108737. https://doi.org/10.1016/j.meatsci.2022.108737.
  • Papastavropoulou, K., Pasias, I. N., Dotsika, E., Oz, E., Oz, F., & Proestos, C. 2022. Separation and Determination of Biophenols in Olive Oil Samples Based on the Official Method of the International Olive Council and Commission Regulation (EU) No. 432/2012. Separations, 9(4), 101. https://www.mdpi.com/2297-8739/9/4/101.
  • Bulan, R., & Oz, F. 2022. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball. International Journal of Food Science & Technology, 57(2), 942-950. https://doi.org/10.1111/ijfs.15430.
  • Chen, Q., Xue, C., Chen, J., He, Z., Wang, Z., Qin, F., Wang Q, Cao Q, Oz, F., Oz, E., Chen J, Zeng, M. 2021. Simultaneous determination of the PhIP-proline adduct and related precursors by UPLC-MS/MS for confirmation of direct elimination of PhIP by proline. Food Chem, 365, 130484. https://doi.org/10.1016/j.foodchem.2021.130484.
  • Gagaoua, M., Bhattacharya, T., Lamri, M., Oz, F., Dib, A. L., Oz, E., . . . Tomasevic, I. 2021. Green Coating Polymers in Meat Preservation. Coatings, 11(11), 1379. https://www.mdpi.com/2079-6412/11/11/1379.
  • Elbir, Z., & Oz, F. 2021. Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices. Journal of Food Science and Technology, 58(9), 3293-3302. https://doi.org/10.1007/s13197-020-04875-8.
  • Savaş, A., Oz, E., & Oz, F. 2021. Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective. Food Chemistry, 355, 129646. https://doi.org/10.1016/j.foodchem.2021.129646.
  • Orhan, E., Aydın, B., Açık, L., Oz, F., & Varzakas, T. 2021. Antibacterial Efficiencies of CVD-PECVD Graphene Nanostructures Synthesized onto Glass and Nickel Substrates against Escherichia coli and Staphylococcus aureus Bacteria. Applied Sciences, 11(17), 7922. https://www.mdpi.com/2076-3417/11/17/7922.
  • Uzun, I., & Oz, F. 2021. Effect of basil use in meatball production on heterocyclic aromatic amine formation. Journal of Food Science and Technology, 58(8), 3001-3009. https://doi.org/10.1007/s13197-020-04803-w.
  • Oz, F., Oz, E., Aoudeh, E., Abd El-Aty, A. M., Zeng, M., & Varzakas, T. 2021. Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines? Foods, 10(6), 1247. https://www.mdpi.com/2304-8158/10/6/1247.
  • Elbir, Z., & Oz, F. 2021. The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors. International Journal of Food Science & Technology, 56(1), 504-513. https://doi.org/10.1111/ijfs.14666.
  • Boz, M. A., Öz, F., Sarıca, M., & Yamak, U. S. 2021. Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar). Turkish Journal of Agriculture – Food Science and Technology, 9(4), 745–754. https://doi.org/10.24925/turjaf.v9i4.745-754.4120.
  • Öz, E., Ekiz, E., Savaş, A., Aoudeh, E., EL-ATY, A.M. A., Öz, F. (2021) “Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts,” Turkish Journal of Agriculture and Forestry: Vol. 45: No. 2, Article 9. https://doi.org/10.3906/tar-2006-43.
  • Aksu, M. İ., Erdemir, E., Oz, F., Turan, E., & Gürses, M. 2020. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage. Journal of Food Processing and Preservation, 44(11), e14897. https://doi.org/10.1111/jfpp.14897.
  • Aksu, M. I., Turan, E., Sat, I. G., Erdemir, E., Oz, F., & Gürses, M. 2020. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. Journal of Food Processing and Preservation, 44(9), e14714. https://doi.org/10.1111/jfpp.14714.
  • Korkmaz, A. and Oz, F. 2020, “Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines”, British Food Journal, Vol. 122 No. 7, pp. 2105-2119. https://doi.org/10.1108/BFJ-04-2019-0256.
  • Çetinkaya, A., & Öz, F. 2020. The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time. Food Sci Nutr, 8(2), 915-920. https://doi.org/10.1002/fsn3.1370.
  • Özdemir, C., Özdemir, S., Oz, E., & Oz, F. 2019. Determination of organochlorine pesticide residues in pasteurized and sterilized milk using QuEChERS sample preparation followed by gas chromatography–mass spectrometry. Journal of Food Processing and Preservation, 43(11), e14173. https://doi.org/10.1111/jfpp.14173.
  • Boz, M.A., ÖZ, F., Yamak, U.S., Sarıca, M., Cilavdaroğlu, E. 2019. The carcass traits, carcass nutrient composition, amino acid, fatty acid and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poultry Science, 98(7):3067-3080. https://doi.org/10.3382/ps/pez125.
  • Nuray, M. and ÖZ, F. 2019. The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. Journal of the Science of Food and Agriculture, 99 (7), 3538-3547.
  • Çetinkaya, A. and ÖZ, F. 2019. Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: Influence of ripening period. Food Science and Technology, 39, 1052-1058.
  • Ekiz, E. and ÖZ, F. 2019. 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, 99 (4), 1509-1518.
  • Çetinkaya, A. and ÖZ, F. 2018. Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). Ukranian Food Journal, 7 (3), 409-420.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • ÖZ, F. and Kaya, M., 2011. Heterocyclic aromatic amines in meat. Journal of Food Processing and Preservation, 35, 739-753.
  • 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.
  • ÖZ, F., 2011. Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatography. Food Chemistry, 126, 2010-2016.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • ÖZ, F. and Kaya, M., 2006. Mutagenic and carcinogenic heterocyclic aromatic amines. The FEBS Journal, Abstract, 273 Suppl 1, 301-302.
  • 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.

Articles Published in Other Journals

  • Kaushik, D., Kumar, M., Proestos, C., ÖZ, F., 2023. Gupta P., Kumar A., et al. A narrative review on the anti-inflammatory efficacy of Bougainvillea spectabilis Willd. and its various applications, Journal Of Agriculture And Food Research, vol.12, (ESCI).  
  • Özdemir, C., Özdemir, S., Karaoğlu, M. M., Öz, F. 2022. Tajer A. Geleneksel Olarak Aile İşletmelerinde Üretilen Kandirif Peynirinin Yapılışı ile Bazı Fiziksel ve Kimyasal Özelliklerinin Belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi (Peer-Reviewed Journal), vol.35, pp.573-578.
  • ÖZ, E., ÖZ, F. 2022. Mutagenic and/or Carcinogenic Compounds in Meat And Meat Products: Heterocyclic Aromatic Amines Perspective. Theory and Practice of Meat Processing , vol.7, no.2, pp.112-117. (Scopus) 
  • Aoudeh, E., ÖZ, E., Khan, M. R., ÖZ, F. 2022. Dioxins and Dioxin-Like Compounds in Meat and Meat Products. Theory and Practice of Meat Processing , vol.7, no.1, pp.4-15, (Scopus).  
  • Öz, E., Savaş, A., Ekiz, E., Öz F. 2021. Mangalda Pişirilmiş Sebzelerin Polisiklik Aromatik Hidrokarbon İçeriği. Çukurova Tarım ve Gıda Bilimleri Dergisi (Peer-Reviewed Journal), vol.36, pp.13-22.
  • Boz, M. A., Öz, F., Sarıca, M., Yamak, U. S. 2021. Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar). Turkish Journal of Agriculture -Food Science and Technology (Peer-Reviewed Journal), vol.9, no.4, pp.745-754.
  • Boz, M. A., Sarica, M., Yamak, U. S., Öz, F. 2020. Effects of Production System (Free-Range and Intensive) and Carcass Parts (Breast and Thigh) on Nutrient and Fatty Acid Composition of Guinea Fowl, Pheasant and Partridges. Tavukçuluk Araştırma Dergisi (Peer-Reviewed Journal), vol.17, pp.102-106.
  • Tural S., Turhan, S., Öz, F. 2020. Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils. Su Urunleri Dergisi , vol.37, no.4, pp.379-387.
  • Cetinkaya, A., ÖZ F. 2018. Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method). Ukrainian Food Journal, vol.7, no.3, pp.409-420.
  • Kızıl, M., Öz, F., Besle,r H. T. 2011. A review on the formation of carcinogenic / mutagenic heterocyclic aromatic amines. Journal of Food Proocessing and Technology (Peer-Reviewed Journal), vol.2, no.5, pp.1-5.
  • Kizil, M., ÖZ, F., Besler, H. T. 2011. A Review on the Formation of Carcinogenic Mutagenic HeterocyclicAromatic Amines. J Food Process Technol Peer-Reviewed Journal), vol.2, pp.120-125.
  • ÖZ, F. ve Kaya M., 2007. Et ve et ürünlerinde heterosiklik aromatik amin oluşumunun engellenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 38 (1), 121-126.
  • ÖZ, F. ve Kaya M., 2006. Yüksek basınç uygulamasının et kalitesi üzerine etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37 (2), 249-255.
  • ÖZ, F. ve Kaya M., 2006. Et ve et ürünlerinde heterosiklik aromatik aminlerin belirlenmesi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 37 (2), 243-248.
  • ÖZ, F. ve Kaya M., 2006. Isıl işlem uygulanmış et ve et ürünlerinde heterosiklik aromatik aminler. Gıda, 4, 201–207.
  • Kızıl, M., ÖZ, F. ve Besler, H.T. 2011. A Review on the Formation of Carcinogenic / Mutagenic Heterocyclic Aromatic Amines. J of Food Proocessing & Technology, 2 (5), 1-5.
  • Aksu, M.İ., Kaya, M. ve 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.
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