Kongreler

Uluslararası kongre bildirileri 
 
Ulusal kongre bildirileri 

Uluslararası kongre bildirileri 

  • Ekiz, E., ÖZ, F. 2022. An Alternative Source: Cultured Meat. 3. International Marmara Scientific Research and Innovation Congress, İstanbul, Turkey, 19 November 2022.
  • Kılıç, S., Öz, E., Turhan, S., Öz, F. 2022. The effect of sealing process on myofibrillar protein profile of meat. 3rd International Siirt Conference on Scientific Research, Siirt, Turkey, 18 – 19 November 2022, pp.2297-2304.
  • Ekiz E., Öz, E., Öz, F. 2022. Protein Hydrolysate Production and Antioxidant Activity. TOKAT 1st International Conference on Scientific Researches, Tokat, Turkey, 20 – 21 August 2022, pp.123-129.
  • Aoudeh, E., Öz, E., Öz, F. 2022. Impact of fermentation temperature and duration on the dpph radical scavenging activity of black garlic. TOKAT 1st International Conference on Scientific Researches, Tokat, Turkey, 20 – 21 August 2022, pp.153-163.
  • Ekiz, E., Öz, E., Öz, F. 2022. Formation and prevention of bitter peptide in protein hydrolysates. Karadeniz 9th International Conference on Applied Sciences, Artvin, Turkey, 25 – 26 June 2022, pp.202-208
  • Aoudeh, E., Öz, E., Kelebek, H., Öz, F. 2022. Effect of fermentation temperature and time on sugar composition of black garlic. 9th International GAP Summit Scientific Research Congress, Adıyaman, Turkey, 1 – 03 July 2022, pp.826-833.
  • Bulan, R., Öz, F. The Effect of Tarragon on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Meatball. 2nd International / 12th National Food Engineering Congress, Ankara, Turkey, 25 – 27 November 2021, pp.102-108.
  • Kılıç ,S., Öz, E., Turhan, S., Öz, F. The effect of different searing degrees on the color properties of cooked beef. 5th International Conference on Computational Mathematics and Engineering Sciences, Van, Turkey, 8 – 10 June 2021, pp.126.
  • Aoudeh, E., Öz, E., Öz, F. 2021. Black Garlic in the Food Industry. 2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 – 04 June 2021, pp.1.
  • Aoudeh, E., Öz, E., Öz, F. 2021. Dioxins as Environmental Pollutants. 2nd International Virtual Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 3 – 04 June 2021, pp.1.
  • Öz, F. 2021. Kaz Etinin Genel Kimyasal Yapısı ve Beslenme Açısından Önemi. 4. Türkiye Kaz Yetiştiriciliği Çalıştayı, Niğde, Turkey, 25 – 26 March 2021.
  • Bulan, R., Aoudeh, E., Öz, F. 2020. Inhibitory effect of tarragon usage on the formation of heterocyclic aromatic amines in meatball preparation. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 7 – 09 October 2020, pp.1197-1202.
  • Öz, E., Aoudeh, E., Turhan, S., Öz, F. 2020. The effect of marination applications on texture and protein profile of meat. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 7 – 09 October 2020, pp.383.
  • Ekiz, E., Bingöl, M., Öz, F. 2020. Coconut oil and its effects on health. 2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Turkey, 10 October.
  • Elbir, Z., Ekiz, E., Öz, F. 2020. The fatty acid compositions of the boned and boneless chicken juices. 2nd International Eurasian Conference on Science, Engineering and Technology, Gaziantep, Turkey, 10 October 2020.
  • Elbir, Z., Öz, F. 2020. The fatty acid compositions of the boned and boneless beef juices. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 7 – 09 October 2020.
  • Fencioğlu, H., Öz, F. 2020. Vinegar using in meat marination. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 7 – 09 October 2020.
  • Kılıç, S., Öz, F. 2020. The use of turmeric in meat products processing technology. 2nd International Eurasian Conference on Science, Engineering and Technology (EurasianSciEnTech 2020), Gaziantep, Turkey, 7 – 09 October 2020, pp.389.
  • Öz, E., Öz, F. 2020. The Relationship between Heterocyclic Aromatic Amine Formation and Cooking methods. Global Virtual Conference on Food Safety , Texas, United States Of America, 13 May 2020, pp.1  Creative Commons License
  • Boz, M. A., ÖZ, F., Yamak U. S., Cilavdaroğlu E., Erensoy K. 2019. Fatty acids total and index value changes of different poultry species. 11th International Animal Science Congress, Kapadokya, Turkey, 20 – 22 October 2019.
  • Öz, E., Öz, F. 2019. Heterocyclic aromatic amine as food toxicant in coffee. 2. Uluslararası sağlıklı beslenme kongresi, Ankara, Turkey, 10 – 12 October 2019, pp.1000-1009
  • Savaş, A., Ekiz, E., Öz, F. 2019 Bisphenol – A as Food Migration Agent. 3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 September 2019
  • Ekiz, E., Savaş, A., Öz, F. 2019. Deep-Fat Frying Process. 3rd International Conference on Advanced Engineering Technologies, Bayburt, Turkey, 19 September 2019.
  • Öz, E., Öz, F. 2019. Heterocyclic aromatic amines as food mutagens and carcinogens. 2. Uluslararası geleneksel ve tamamlayıcı tıp kongresi, İstanbul, Turkey, 24 – 27 April 2019, pp.428-429.
  • Ekiz, E., Savaş, A., Elbir, Z., Bulan, R., ÖZ, F. 2019. Zeytinyağında yapılan taklit ve tağşişler. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.1522
  • Elbir, Z., ÖZ, F. 2019. Hormones in animal products. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.644.
  • Savaş, A., Ekiz, E., Elbir, Z., ÖZ, F. 2019. Bisfenol-A ve insan sağlığı üzerine etkisi. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.1499.
  • Ekiz, E., Öz, F. 2019. The Effects of Different Frying Oils on The Lipid Oxidation In Meatballs Deep-Fat Frying. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy, Trabzon, Turkey, 16 April 2019.
  • Kiliç, S., ÖZ, F. 2019. Veterinary drug residues. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.1521
  • Fencioğlu, H., Savaş, A., ÖZ, F. 2019. Çevresel Kirletici: Dioksin. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.1500.
  • Kiliç, S., ÖZ, F. 2019. Beslenmede Et Yağlarının Önemi. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.1501.
  • Ekiz, E., ÖZ, F. 2019. The effects of different frying oils on the lipid oxidation in deep-fat fried. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.641.
  • Savaş, A., ÖZ, F. 2019. Polycyclic aromatic hydrocarbons. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP 2019/Trabzon), Trabzon, Turkey, 16 – 18 April 2019, vol.3, pp.642.
  • Elbir, Z., Ekiz, E., Savaş, A., Fencioğlu, H., Öz, F. 2019. Türkiye’de Toplu Beslenme Endüstrisi ve Gıda Güvenliği. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences, Trabzon, Turkey, 16 April 2019.
  • Boz, M. A., Yamak, U. S., Sarica, M., ÖZ, F., Uçar A. 2018. The Effect of Production System and Slaughtering Age on Meat Quality of Pheasants. International Poultry Science Congress of WPSA Turkish Branch’2018, Niğde, Turkey, 9 – 12 May 2018.
  • Boz, M. A., Yamak, U. S., Sarica, M., ÖZ, F., 2018. Erensoy K. The Effect of Production System and Slaughtering Age on Meat Quality of Guinea Fowls. International Poultry Science Congress of WPSA Turkish Branch’2018, Niğde, Turkey, 9 – 12 May 2018, pp.619-622.
  • Boz, M. A., Yamak, U. S., Sarica, M., ÖZ, F., Uçar A. 2018. The effect of production system and slaughtering age on meat quality of pheasant. International poultry Science Congress of WPSA Turkish Branch, Turkey, 9 – 12 May 2018
  • Boz, M. A., Yamak, U. S., Sarica, M., ÖZ, F., Uçar A. 2018. The effect of production system and slaughtering age on meat quality of pheasant. International poultry Science Congress of WPSA Turkish Branch, Turkey, 9 – 12 May 2018
  • Babagil, G. E., Turhan, S., ÖZ, F. 2017. Gıdalarda pestisit kalıntıları. 1st International Organic Agriculture and Biodiversity Symposium and Workshop, 27 – 29 September 2017
  • Babagil, G. E., Turhan, S., ÖZ, F. 2017. Pesticide Residues in Foods. 1st International Organic Agriculture and Biodiversity Symposium, 27 – 29 September 2017.
  • Özdemir, S., ÖZ, F., Özdemir, C. Determination of Pesticide Residues in Pasteurized and Sterilized Milk Consumed in Erzurum. II. International Conference on Advanced Engineering Technology, 21 – 23 September 2017.
  • Boz, M. A., Sarica, M., Yamak, U. S., ÖZ, F., Erensoy K. 2017. The Effects of Production System, Slaughter Age and Gender on Some Meat Quality Traits in Partridges (Alectoris Chukar). International Congress of the New Approaches and Technologies for Sustainable Development, Isparta, Turkey, 21 – 24 September 2017, pp.479-480.
  • Özdemir, S., ÖZ, F., Özdemir, C. 2017. Erzurum Piyasasında Tüketime Sunulan Pastörize ve SterilizeSütlerde Pestisit Kalıntılarının Belirlenmesi. International Conference on Advanced Engineering and Technology, 21 – 23 September 2017.
  • Boz, M. A., Sarica, M., Yamak, U. S., Öz, F., Erensoy K. 2017. Kekliklerde (Alectoris Chuckar) yetiştirme sistemi, kesim yaşı ve cinsiyetin bazı et kalite özellikleri üzerine etkisi. (The effects of production system, slaughter age and gender on some meat quality traits in partridges (Alectoris Chuckar). International Congress of the New Approaches and Technologies for Sustainable Development. September 21-24, Isparta, Turkey., Isparta, Turkey, 21 – 24 September 2017, pp.79-86.
  • Boz, M. A., Sarica, M., Yamak, U. S., Öz, F. 2017. Some Meat Quality Traits of Local Geese In Different Feather Color Varieties. International 8th Balkan Animal Science Conference, BALNIMALCON 2017, Prizren, Serbia and Montenegro, 6 – 08 September 2017.
  • Aksu, M. İ., Şat, İ. G., Gürses, M., Öz, F., Erdemir, E., Turan E. 2016. Microbiological quality of Pastırma covered with cemen paste added to lyophilized water extract of red cabbage. 1st Black Sea Association of Food Science and Technology Congress, 22 – 24 September 2016.
  • Aksu, M. İ., Şat, İ. G., Öz, F., Gürses, M., Erdemir, E., Turan, E. 2016. Pastırmanın lipid ve protein oksidasyonu üzerine kırmızı lahana liyofilize su ekstraktlı çemenlerin etkisi. Türkiye 12. Gıda Kogresi, Edirne, Turkey, 5 – 07 October 2016, pp.605
  • Cakmak, I. H., Kizil, M., Öz, F. 2013. A Turkish meat product: Kokoreç. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Struga, Macedonia, 24 – 26 October, pp.306.
  • 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.
  • 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.
  • 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.
  • 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., 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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., 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., 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., 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. 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. 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., 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., 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., 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.
  • Kaya, M. and ÖZ, F., 2006. Cooked foods and cancer. The FEBS Journal, Abstract, 273, 37.
  • 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.

Ulusal kongre bildirileri 

  • Şener, H., Babagil, G.E. ve ÖZ, F. İçme sularında polisiklik aromatik hidrokarbonlar. Sağlıklı Su Yönetimi Kongresi, 20 – 22 Mayıs 2015, Erzurum.
  • Seyyar, E. ve ÖZ, F. Plastik su şişe ve damacanalarında Bisfenol-A tehlikesi. Sağlıklı Su Yönetimi Kongresi, 20 – 22 Mayıs 2015, Erzurum.
  • Şener, H., Seyyar, E. ve ÖZ, F. Et ve et ürünlerinde polisiklik aromatik hidrokarbonlar. 5. Gıda Güvenliği Kongresi, 7 – 8 Mayıs, 2015, İstanbul.
  • Seyyar, E., Şener, H. ve ÖZ, F. Et ve et ürünlerinin pişirilmesi esnasında oluşan mutajenik ve/veya karsinojenik heterosiklik aromatik aminler. 5. Gıda Güvenliği Kongresi, 7 – 8 Mayıs, 2015, İstanbul.
  • Seyyar, E., Kotan, G. ve ÖZ, F., 2015.   Bitkisel yağ ambalajları ve Bisfenol-A. YABİTED II. Bitkisel Yağ Kongresi, 7 – 9 Mayıs 2015, Tekirdağ.
  • Kotan, G., Seyyar, E. ve ÖZ, F., 2015. Bitkisel yağlarda polisiklik aromatik hidrokarbonlar. YABİTED II. Bitkisel Yağ Kongresi, 7 – 9 Mayıs 2015, Tekirdağ.
  • Çakmak, İ.H. ve ÖZ, F., 2015. Biyoaktif bileşen olarak konjuge linoleik asit. YABİTED II. Bitkisel Yağ Kongresi, 7 – 9 Mayıs 2015, Tekirdağ.
  • Şener, H. ve ÖZ, F., 2015. Zeytinyağında pestisit kalıntıları. YABİTED II. Bitkisel Yağ Kongresi, 7 – 9 Mayıs 2015, Tekirdağ.
  • ÖZ, F. ve Çelik, T., 2015. Farklı pişirme yöntemleri ile pişirilen kaz göğüs ve but spesiyal etinin yağ içeriği ve yağ asidi kompozisyonu. YABİTED II. Bitkisel Yağ Kongresi, 7 – 9 Mayıs 2015, Tekirdağ.
  • Seyyar, E., Yüzer, M.O., Zikirov, E., Kotan, G. ve ÖZ, F., 2014. Hamsi tuzlama. 4. Geleneksel Gıdalar Sempozyumu, 17-19 Nisan 2014, Adana.
  • Yüzer, M.O., Seyyar, E., Zikirov, E., Kotan, G. ve ÖZ, F., 2014. Çorum Sungurlu tandır kebabı. 4. Geleneksel Gıdalar Sempozyumu, 17-19 Nisan 2014, Adana.
  • Kotan, G., Yüzer, M.O., Seyyar, E. ve ÖZ, F., 2014. Hamsi Köftesi. 4. Geleneksel Gıdalar Sempozyumu, 17-19 Nisan 2014, Adana.
  • Çakmak, İ.H. ve ÖZ, F., 2014. Mavi deniz yengeci. 4. Geleneksel Gıdalar Sempozyumu, 17-19 Nisan 2014, Adana.
  • Çakmak, İ.H. ve ÖZ, F., 2014. Tantuni. 4. Geleneksel Gıdalar Sempozyumu, 17-19 Nisan 2014, Adana.
  • Çelik, T., Zaman, A., Çakmak, İ.H., Kotan, G., Zikirov, E. ve ÖZ, F., 2012. Kanatlı etlerin pişirilmesi esnasında oluşan heterosiklik aromatik aminler. II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, 06-07 Aralık 2012, Manisa.
  • Çelik, T., Kızıl, M. ve ÖZ, F., 2012. Farklı pişirme yöntemlerinin kaz etinde heterosiklik aromatik amin oluşumu ve genel kimyasal bileşim üzerine olan etkisi. II. Et Ürünleri “İşlenmiş Kanatlı Eti Ürünleri” Çalıştayı, 06-07 Aralık 2012, Manisa.
  • Çakmak, İ.H., Zaman, A. ve ÖZ, F., 2012. Gıda sanayinde Ohmik ısıtma. Geleneksel Gıdalar Sempozyumu, 10-12 Mayıs 2012, Konya.
  • Zaman, A., Çakmak, İ.H. ve ÖZ, F., 2012. Gıda sanayinde kitosan kullanımı. Geleneksel Gıdalar Sempozyumu, 10-12 Mayıs 2012, Konya.
  • ÖZ, F. ve Aksu, M.İ., 2012. Az yağlı köftelerin bazı özellikleri üzerine ısırgan otu su ekstraktının etkisi. Geleneksel Gıdalar Sempozyumu, 10-12 Mayıs 2012, Konya.
  • ÖZ, F. ve Kaya, M., 2012. Taze işlenmiş et ürünlerinde heterosiklik aromatik aminlerin ultra hızlı sıvı kromatografisi (UFLC) ile belirlenmesi. Geleneksel Gıdalar Sempozyumu, 10-12 Mayıs 2012, Konya.
  • ÖZ, F., Kaya M. ve Aksu, M.İ., 2010. Kekik (Thymus vulgaris L.) kullanımının sucuğun kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi. 1. Et Ürünleri Sucuk Çalıştayı, 2-3 Aralık 2010, Kuşadası, Aydın.
  • ÖZ, F., Kaya M. ve Aksu, M.İ., 2010. Farklı nitrit dozları ve starter kültür kullanımının sucukta Escherichia coli O157:H7’nin gelişimi üzerine etkilerinin belirlenmesi. 1. Et Ürünleri Sucuk Çalıştayı, 2-3 Aralık 2010, Kuşadası, Aydın.
  • ÖZ, F., Kaban, G. ve Kaya, M., 2008. Farklı pişirme metotları ve seviyelerinin tavuk pirzolalarında heterosiklik aromatik amin oluşumu üzerine etkileri. 10. Gıda Kongresi, 21–23 Mayıs 2008, Erzurum.
  • ÖZ, F., Kaban, G. ve Kaya, M., 2008. Farklı pişirme metotlarının kuzu etinde heterosiklik aromatik amin oluşumu üzerine etkileri. 10. Gıda Kongresi, 21–23 Mayıs 2008, ERZURUM.
  • ÖZ, F. ve Kaya M., 2005. Su ürünlerinde ürünlerinde polisiklik aromatik hidrokarbonlar. XIII. Ulusal Su Ürünleri Sempozyumu, 1–4 Eylül 2005, Çanakkale.
  • ÖZ, F. ve Kaya M., 2004. Isıl işlem uygulanmış et ve et ürünlerinde heterosiklik aromatik aminler. 8. Gıda Kongresi, 26–28 Mayıs 2004, Bursa.
  • Aksu, M.İ., Kaya, M. ve ÖZ, F., 2001. Farklı oranlarda sarımsak içeren çemenlerde Escherichia coli O157:H7’nin inhibisyonu. 12. BİYOTEKNOLOJİ Kongresi, Poster Özetleri Kitabı, S:93. 17–21 Eylül. Ayvalık. Balıkesir.
  • Aksu, M.İ., Kaya, M. ve ÖZ, F., 2001. Pastırma ve çemende Escherichia coli O157:H7’nin inhibisyonu üzerine araştırmalar. 12. BİYOTEKNOLOJİ Kongresi, Bildiri Kitabı, S:23–24. 17–21 Eylül, Ayvalık. Balıkesir.
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