Ali Üren

Akademik Profiller

1. 1
   Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniquesInternational Journal of Food Properties
   2017
2. 2
   Kinetics of colour, chlorophyll, and ascorbic acid content in spinach baked in different types of ovenInternational Journal of Food Properties
   2017
3. 3
   Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking ValueInternational Journal of Food Properties
   2016
4. 4
   Determination of acrylamide in three different bread types by an in-house validated LC-MS/MS methodActa Alimentaria
   2015
5. 5
   Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovensPoultry Science
   2014
6. 6
   Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methodsMeat Science
   2014
7. 7
   Development of a New Extraction Method for Heterocyclic Aromatic Amines Determination in Cooked MeatballsFood Analytical Methods
   2014
8. 8
   Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)Journal of Food Engineering
   2013
9. 9
   Determination of Acrylamide Levels of “Izmir Gevregi” and Effects of Cooking Parameters on Acrylamide FormationJournal of Agricultural and Food Chemistry
   2013
10. 10
    Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal foodQuality Assurance and Safety of Crops & Foods
    2013

Yayın listesi ORCID kaydından alındı.