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Page 1
Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.
Food Chem. 2016 Apr 1;196:1310-4. doi: 10.1016/j.foodchem.2015.10.092. Epub 2015 Oct 20.
Food Chem. 2016.
PMID: 26593621
Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach.
Lahmar A, Akcan T, Chekir-Ghedira L, Estévez M.
Lahmar A, et al. Among authors: akcan t.
Food Res Int. 2018 Apr;106:1042-1048. doi: 10.1016/j.foodres.2018.01.039. Epub 2018 Feb 3.
Food Res Int. 2018.
PMID: 29579896
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Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment.
Mitra B, Lametsch R, Akcan T, Ruiz-Carrascal J.
Mitra B, et al. Among authors: akcan t.
Meat Sci. 2018 Jun;140:134-144. doi: 10.1016/j.meatsci.2018.03.011. Epub 2018 Mar 10.
Meat Sci. 2018.
PMID: 29558677
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Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir.
Akcan T.
Akcan T.
Molecules. 2024 Feb 29;29(5):1104. doi: 10.3390/molecules29051104.
Molecules. 2024.
PMID: 38474614
Free PMC article.
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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs.
Ergezer H, Akcan T, Serdaroğlu M.
Ergezer H, et al. Among authors: akcan t.
Korean J Food Sci Anim Resour. 2014;34(5):561-9. doi: 10.5851/kosfa.2014.34.5.561. Epub 2014 Oct 31.
Korean J Food Sci Anim Resour. 2014.
PMID: 26761488
Free PMC article.
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