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Fatih Oz

Showing results (1-10 of 68) with videos related to

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Food Chemistry|September 13, 2014
Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatographyFatih Oz
Journal of Agricultural and Food Chemistry|April 1, 2016
Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking LevelsFatih Oz, Esra Seyyar
Foods (Basel, Switzerland)|April 13, 2023
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef QualityGulsah Sumer, Fatih Oz
Foods (Basel, Switzerland)|November 27, 2025
Artificial Intelligence-Enabled Ingredient Substitution in Food Systems: A Review and Conceptual Framework for Sensory, Functional, Nutritional, and Cultural OptimizationEmel Oz, Fatih Oz
Journal of the Science of Food and Agriculture|August 25, 2018
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 oilsElif Ekiz, Fatih Oz
Journal of Food Science and Technology|July 23, 2021
Effect of basil use in meatball production on heterocyclic aromatic amine formationIdil Uzun, Fatih Oz
Journal of the Science of Food and Agriculture|January 10, 2019
The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic aminesMeryem Nuray, Fatih Oz
Journal of Food Science and Technology|August 9, 2021
Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juicesZeynep Elbir, Fatih Oz
Food Chemistry|March 8, 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 steakFatih Oz, M Onur Yuzer
Food Chemistry|July 8, 2023
Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potencyEyad Aoudeh, Emel Oz, Fatih Oz
Pageof 7

Showing results (1-10 of 68) with videos related to

Sort By:
Pageof 7
Food Chemistry|September 13, 2014
Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatographyFatih Oz
Journal of Agricultural and Food Chemistry|April 1, 2016
Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking LevelsFatih Oz, Esra Seyyar
Foods (Basel, Switzerland)|April 13, 2023
The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef QualityGulsah Sumer, Fatih Oz
Foods (Basel, Switzerland)|November 27, 2025
Artificial Intelligence-Enabled Ingredient Substitution in Food Systems: A Review and Conceptual Framework for Sensory, Functional, Nutritional, and Cultural OptimizationEmel Oz, Fatih Oz
Journal of the Science of Food and Agriculture|August 25, 2018
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 oilsElif Ekiz, Fatih Oz
Journal of Food Science and Technology|July 23, 2021
Effect of basil use in meatball production on heterocyclic aromatic amine formationIdil Uzun, Fatih Oz
Journal of the Science of Food and Agriculture|January 10, 2019
The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic aminesMeryem Nuray, Fatih Oz
Journal of Food Science and Technology|August 9, 2021
Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juicesZeynep Elbir, Fatih Oz
Food Chemistry|March 8, 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 steakFatih Oz, M Onur Yuzer
Food Chemistry|July 8, 2023
Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potencyEyad Aoudeh, Emel Oz, Fatih Oz
Pageof 7