Fatih Öz

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Fatih Öz, Mükerrem Kaya · Food Control · 2010 · 117 citations

Food Chemistry, High-fat Meatball, Black Pepper +4

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Nantawat Tatiyaborworntham, Fatih Öz, Mark P. Richards et al. · Food Chemistry X · 2022 · 104 citations · Full text

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 steak

Fatih Öz, Mustafa Onur Yüzer · Food Chemistry · 2016 · 103 citations

Beef Steak, Polycyclic Aromatic Hydrocarbons, Meat Quality +3

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Fatih Öz, Eldos Zikirov · LWT · 2015 · 97 citations

Sous-vide Cooking Method, Heterocyclic Aromatic Amines, Meat Quality +2

Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

Zainab Albakry, Emad Karrar, Isam A. Mohamed Ahmed et al. · Horticulturae · 2022 · 86 citations · Full text

Food Chemistry, Nutrition, Saturated Fatty Acids +12