Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.

by Emel Oz
Published 2019-01-01

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.

by Emel Oz
Published 2020-01-01

Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines?

by Fatih Oz, Emel Oz, Eyad Aoudeh, A. M. Abd El-Aty, Maomao Zeng, Theodoros Varzakas
Published 2021-05-01