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Author

Anıl Uzun Özcan

Observed names: A. Uzun Özcan, Ali Vefa Özcan, Anıl UZUN ÖZCAN
ORCID: 0000-0003-4039-9389
Observed ORCID: 0000-0003-4039-9389
OpenAlex ID: A5009957199
Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods
2015 · Anıl Uzun Özcan, Hüseyin Bozkurt · International Journal of Food Properties · 30
PDF
Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle
2018 · A. Uzun Özcan, M. Maskan, et al. · Grasas y Aceites · 21
PDF
Current Research on Food Engineering and Science
2025 · Eda Elgin Kılıç, Songül Kesen, et al. · Özgür Yayınları eBooks · 1
Effect of hybrid cooking (ultrasound – ohmic – infrared) method on textural and microbial properties of beefs
2024 · Anıl Uzun Özcan, Medeni Maskan, et al. · Archiv für Lebensmittelhygiene · 1
PDF
Detection of presence of fraudulent meat in consumed some meat products by PCR technique.
2009 · Uğur Günşen, Ali Vefa Özcan, et al. · 1
Antioxidants as Food Additives
2025 · Hicran Uzun Karka, Anıl Uzun Özcan · Özgür Yayınları eBooks
Ohmic Cooking in Food Technology
2025 · Anıl Uzun Özcan, Hicran Uzun Karka · Özgür Yayınları eBooks
PDF
Effect of Different Thicknesses in Ohmic and Conventional Cooking on Colour and Textural Characteristics of Beef
2024 · Anıl UZUN ÖZCAN, Hüseyin BOZKURT · Journal of Anatolian Environmental and Animal Sciences
Works count: 8
Citation count: 54
H-index: 2
I10-index: 2
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