Mevlüde Kızıl

Akademik Profiller

1. 1
   Reducing effects of tea marinades on heterocyclic aromatic amines formation in chicken thigh meat: focus on white and oolong teaJournal of Food Measurement and Characterization
   2023
2. 2
   Reduction of heterocyclic aromatic amines formation in chicken thigh meat by Vaccinium myrtillus L. extractJournal of Food Processing and Preservation
   2022
3. 3
   Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meatBritish Poultry Science
   2022
4. 4
   Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan‐fried salmonJournal of the Science of Food and Agriculture
   2022
5. 5
   Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beefMeat Science
   2022
6. 6
   Effects of inulin and lactic acid bacteria strains on aflatoxin M1 detoxification in yoghurtFood Control
   2019
7. 7
   Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatMeat Science
   2017
8. 8
   Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meatFood Research International
   2017
9. 9
   Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose MeatJournal of Food Processing and Preservation
   2016
10. 10
    The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chopLWT - Food Science and Technology
    2016

Yayın listesi ORCID kaydından alındı.