Fatih Öz

DNA damage protection by bulk and nano forms of quercetin in lymphocytes of patients with chronic obstructive pulmonary disease exposed to the food mutagen 2-amino-3-methylimidazo [4,5-f]quinolone (IQ)

Carcinogenicity of consumption of red and processed meat

Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commersonL.)

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Therapeutic Potential of Quercetin: New Insights and Perspectives for Human Health

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines

Effects of cooking methods on the formation of heterocyclic aromatic amines of two different species trout

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