The effect of wheat germ on the chemical properties and fatty acids of white cheese during the storage time

by Asya Çetinkaya, Fatih Öz
Published 2020-02-01

Isıl İşlem Uygulanmış Et ve Et Ürünlerinde Heterosiklik Aromatik Aminler

by Fatih Öz, Mükerrem Kaya
Published 2015-02-01

Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period

by Asya ÇETİNKAYA, Fatih ÖZ
Published 2019-02-01

Biberiye ve defne uçucu yağları ile zenginleştirilmiş hamsi atık protein filmlerin karakterizasyonu ve antioksidan kapasitesi

by Serpil Tural, Sadettin Turhan, Fatih Öz
Published 2020-01-01

Characterization and antioxidant capacity of anchovy by-product protein films enriched with rosemary and laurel essential oils

by Fatih Öz, Serpil Tural, Sadettin Turhan
Published 2020-12-01

Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)

by Mehmet Akif Boz, Fatih Öz, Musa Sarıca, Umut Sami Yamak
Published 2021-04-01

Antibacterial Efficiencies of CVD-PECVD Graphene Nanostructures Synthesized onto Glass and Nickel Substrates against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> Bacter...

by Elif Orhan, Betül Aydın, Leyla Açık, Fatih Oz, Theodoros Varzakas
Published 2021-08-01

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