Our Projects

Projects

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Projects

Evaluation of protein hydrolysates produced by enzymatic hydrolysis of cattle slaughterhouse wastes under different process conditions in terms of various functional properties and food toxicants

Project Supported by Higher Education Institutions
ÖZ F. (Executive), EKİZ E., ÖZ E.
2023 – Continues

Development of scientific publishing culture

Project Supported by Higher Education Institutions
ÇADIRCI E. (Executive), ERCİŞLİ S., ÇAKMAKÇI S., KAYA M., ÖZ F., KABAN G., et al.
2022 – Continues

Evaluation of dry aged beef in terms of cholesterol and protein oxidation products

Project Supported by Higher Education Institutions
ÖZ F. (Executive), ÖZ E., SAVAŞ A., ELBİR Z.
2022 – Continues

Evaluation of protein hydrolysates produced by enzymatic hydrolysis of cattle slaughterhouse wastes under different process conditions in terms of various functional properties and food toxicants

TUBITAK Project
Öz F. (Executive), Ekiz E., Öz E., Gülseren İ., Turhan S.
2022 – 2024

Rethinking packaging for circular and sustainable food supply chains of the future

TÜBİTAK – AB COST Project
Öz F., Corredig M.(Executive)
2020 – 2024

Effect of direct and indirect barbecue cooking on polycyclic aromatic hydrocarbon formation

Project Supported by Higher Education Institutions
ÖZ F. (Executive), SÜMER G.
2022 – 2023

Effect of thermal and structural properties of different oven bags on the migration BisphenolA to meat

Project Supported by Higher Education Institutions
ÖZ E. (Executive), BAYRAKÇEKEN H., ÖZ F.
2022 – 2023

Determination of some chemical, physical, microbiological, textural and sensory properties of kandrif cheese produced traditionally in family businesses

Project Supported by Higher Education Institutions
ÖZDEMİR C. (Executive), ÖZDEMİR S., ÖZ F., KARAOĞLU M. M., TAJER A.
2021 – 2023

The effect of black garlic produced under different process conditions on the formation of food toxicants in cooked meatballs

TUBITAK Project
Öz E. (Executive), Öz F. (Executive)
2021 – 2022

Ring trial on recycled food contact materials

Universities of Other Countries Supported Project
Öz F., Corredig M.(Executive)
2021 – 2021

Effect of sealing process on meat texture, protein profile and heterocyclic aromatic amine formation

TUBITAK Project
Öz E., Turhan S., Öz F. (Executive)
2020 – 2021

Determination of heterocyclic aromatic amine formation and bisphenolA migration level in oven cooked chicken meat using an oven bag

Project Supported by Higher Education Institutions
ÖZ F. (Executive), SAVAŞ A.
2019 – 2020

The effect of using tarragon in meatball production on the formation of heterocyclic aromatic amines.

Project Supported by Higher Education Institutions
ÖZ F. (Executive), BULAN R.
2019 – 2019

The use of Eastern Anatolian High Technology Application and Research Centre infrastructure in the master's thesis project code 6657, supported by the scientific research projects coordination unit of Atatürk University.

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2018 – 2019

The effect of using basil at different concentrations in meatball production on various quality criteria and heterocyclic aromatic amine formation

Project Supported by Higher Education Institutions
ÖZ F. (Executive), UZUN İ.
2018 – 2019

The effect of using dried bread in meatball production on the formation of heterocyclic aromatic amines

Project Supported by Higher Education Institutions
ÖZ F. (Executive), KORKMAZ A.
2018 – 2018

The effect of using different types and concentrations of onion on the formation of heterocyclic aromatic amines in meatball production

Project Supported by Higher Education Institutions
ÖZ F. (Executive), NURAY M.
2018 – 2018

Investigation of heterocyclic aromatic amines in commercial and home-made meat and chicken juices

Project Supported by Higher Education Institutions
ÖZ F. (Executive), ELBİR Z.
2017 – 2018

Determination of pesticide residues in pasteurized and sterilized milk offered for consumption in the Erzurum market.

Project Supported by Higher Education Institutions
ÖZDEMİR S. (Executive), ÖZ F., ÖZDEMİR C.
2016 – 2017

Effect of barbecuing on the formation of polycyclic aromatic hydrocarbons in turkey meatballs

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2016 – 2017

Effect of using salt containing different levels of sodium on the formation of heterocyclic aromatic amines in meatballs

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2016 – 2017

Effect of barbecuing on the formation of polycyclic aromatic hydrocarbons in turkey meatballs.

Project Supported by Higher Education Institutions
Öz F. (Executive), Ekiz E.
2016 – 2017

Effect of sawdust types and smoke density on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in pan-fried meatballs

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2015 – 2016

Determination of Organochlorine and Organophosphorus Pesticide Residues in Various Foods

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2015 – 2016

The effect of using tail fat on the formation of heterocyclic aromatic amines in meatball production

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2015 – 2016

Effects of using water extract of various fruits and vegetables in cemen paste on the quality pastirma

TUBITAK Project
ÖZ F., GÜRSES M.
2014 – 2016

Determination of heterocyclic aromatic amine and bisphenol-a contents in beef chops cooked by sous-vide method

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2014 – 2015

Effect of different cooking methods on the phospholipid composition of beef meat

Project Supported by Higher Education Institutions
Aksu M. İ.(Executive), Öz F.
2014 – 2015

Effect of different cooking methods on heterocyclic aromatic amine formation in fatty and lean fish

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2014 – 2015

Effect of different cooking methods on heterocyclic aromatic amine formation and various quality criteria of turkey meat

TUBITAK Project
ÖZ F. (Executive)
2014 – 2014

The effect of sous-vide cooking technique on the formation of polycyclic aromatic hydrocarbons and various quality criteria of beef chops

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2013 – 2014

The effect of using conjugated linoleic acid on the formation of heterocyclic aromatic amines in meatball production

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2013 – 2014

The effect of chitosan usage on the formation of heterocyclic aromatic amine in meatball production

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2012 – 2013

Possibility of reducing heterocyclic aromatic amine and acrylamide formation in coated chicken products by using green tea extract and microwave

TUBITAK Project
ÖZ F.
2011 – 2013

Effect of different cooking methods on heterocyclic aromatic amine formation and general chemical structure of goose meat

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2011 – 2012

Effect of application of pasture feeding at different periods on the meat quality, fat and aromatic compounds composition of Eastern Anatolian red tosun

Project Supported by Other Official Institutions
ÖZ F.
2010 – 2011

Renovation of pilot milk factory of Ataturk University Agricultural Enterprise Directorate

Project Supported by Higher Education Institutions
ÖZ F. (Executive)
2010 – 2010
Kaya M. (Executive), Öz F.
1998 – 2001

Effect of ripening time on heterocyclic aromatic amine formation in sausage production

Project Supported by Higher Education Institutions
Öz F. (Executive), Kaya M.
2009 – 2010

Seasonal changes of mono- and polyunsaturated fatty acids and antioxidant enzymes in trout, caner, chub and catfish of the Northeastern Anatolia region and their usability as characteristic measures of their interaction with the natural food chain

TUBITAK Project
ÖZ F.
2006 – 2009

Application of different extraction methods to determine the effect of various cooking methods on heterocyclic aromatic amine formation in different meat types

TUBITAK Project
Kaya M. (Executive), Öz F., Kaban G.
2005 – 2007

Determining the effect of the glass transition temperature and different biopolymers on lipid-protein changes in goose muscle tissue using thermal analysis techniques

CB Strategy and Budget Directorate (Ministry of Development) Project
ÖZ F., KAYA M.
2004 – 2006

The effect of different cooking methods on the formation of heterocyclic aromatic amines that may form in fried rainbow trout (Oncorhynhcus mykiss) and mirror carp (Cyprinus carpio)

Project Supported by Higher Education Institutions
Kaya M. (Executive), Öz F.
2003 – 2004

Effect of various spices on the formation of heterocyclic aromatic amines in fresh meat products cooked at different temperatures

Project Supported by Higher Education Institutions
Kaya M. (Executive), Öz F.
2002 – 2003

Determination of shelf life of sausages and pastrami packaged using modified atmosphere

Project Supported by Higher Education Institutions
Aksu M. İ.(Executive), Kaya M., Öz F.
2002 – 2003

Effect of different starter cultures and nitrate/nitrite on the growth of E. coli 0157:H7 in sausage production

Project Supported by Higher Education Institutions
Kaya M. (Executive), Öz F.
2000 – 2001

A study on the Detection and Control of Escherichia coli O157:H7 in sausage

Project Supported by Higher Education Institutions
Kaya M. (Executive), Öz F.
1998 – 2001