Mustafa Onur Yüzer

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

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Kübra Purutoğlu, Hümeyra İspirli, Mustafa Onur Yüzer et al. · International Journal of Dairy Technology · 2019 · 44 citations

Bacteriology, Functional Characteristics, Lactic Acid Bacteria +19

Characterization of a glucansucrase from<i>Lactobacillus reuteri</i>E81 and production of malto-oligosaccharides

Hümeyra İspirli, Mustafa Onur Yüzer, Christopher D. Skory et al. · Biocatalysis and Biotransformation · 2019 · 35 citations

Engineering, Glycobiology, Polysaccharide +16

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

Fatih Öz, Mustafa Onur Yüzer · Journal of Food Processing and Preservation · 2017 · 29 citations

Hcas Formation, Engineering, Food Analysis +19

Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

Hümeyra İspirli, Fatmanur Demirbaş, Mustafa Onur Yüzer et al. · Food Biotechnology · 2018 · 24 citations

Lactococcus Lactis Subsp, Food Fermentation, Food Analysis +12