Development of a Cost-Effective Method for Nitrate and Nitrite Determination in Leafy Plants and Nitrate and Nitrite Contents of Some Green Leafy Vegetables Grown in the Aegean Reg... von Ozdestan, Ozgul, Uren, Ali

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Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods von Keşkekoğlu, Hasan, Uren, Ali

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Biogenic Amine Content of Shalgam (Şalgam): A Traditional Lactic Acid Fermented Turkish Beverage von Ozdestan, Ozgul, Uren, Ali

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Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques von Keskekoglu, Hasan, Uren, Ali

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A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography von OZDESTAN, Ozgül, UREN, Ali

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Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide Formation von Alpözen, Esra, Üren, Ali

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Biogenic amine content of kefir: a fermented dairy product von Oezdestan, Oezguel, Ueren, Ali

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Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked Meatballs von Özdestan, Özgül, Kaçar, Esra, Keşkekoğlu, Hasan, Üren, Ali

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Biogenic amine content of boza: A traditional cereal-based, fermented Turkish beverage von YEGIN, Sirma, UREN, Ali

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Biogenic Amine Content of Tarhana: A Traditional Fermented Food von Özdestan, Özgül, Üren, Ali

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Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens von Isleroglu, Hilal, Kemerli, Tansel, Özdestan, Özgül, Üren, Ali, Kaymak-Ertekin, Figen

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Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…) von Sakin-Yilmazer, Melike, Kemerli, Tansel, Isleroglu, Hilal, Ozdestan, Ozgul, Guven, Gonul, Uren, Ali, Kaymak-Ertekin, Figen

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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value von Isleroglu, Hilal, Kemerlı-Kalbaran, Tansel, Özdestan-Ocak, Özgül, Üren, Ali, Kaymak-Ertekin, Figen

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Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies von Isleroglu, Hilal, Kemerli, Tansel, Sakin-Yilmazer, Melike, Guven, Gonul, Ozdestan, Ozgul, Uren, Ali, Kaymak-Ertekin, Figen

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Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization von Ali Üren, Ufuk Yücel, Hatice Kalkan Yıldırım

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Monitoring of Biogenic Amines in Kumru: A Traditional Fermented Cereal Food von Özdestan, Özgül, Alpözen, Esra, Güven, Gönül, Üren, Ali

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Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of oven von Isleroglu, Hilal, Sakin-Yilmazer, Melike, Kemerli-Kalbaran, Tansel, üren, Ali, Kaymak-Ertekin, Figen

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Nitrate and Nitrite Contents of Baby Foods von Özdestan Ocak,Özgül, Üren,Ali

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Colour parameters of Turkish-type fermented sausage during fermentation and ripening von Uren, A, Babayiğit, D

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Plasma copper, zinc and magnesium levels in patients with premenstrual tension syndrome von Posaci, Cemal, Erten, Oktay, Üren, Ali, Acar, Berrin

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