Author

Fırat Yılmaz

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Open access Sep 2026

Impact of cooking methods on PAH formation in traditional Akçaabat meatballs

Akçaabat meatballs, a traditional and commercially important Turkish meat product, are widely consumed and typically prepared using high-temperature cooking methods that may promote the formation of polycyclic aromatic hydrocarbons (PAHs). This study aimed to evaluate the effect of different cooking techniques, includi...

Sinan Bostan, Abdulkadir Gül, Ömer Karpuz et al. · Gümüşhane Üniversitesi Fen B... · 0 citations

Open access Sep 2026

Evaluation of the Physicochemical and Microbiological Quality of Cream Cakes Marketed in Trabzon: A Pearson Correlation and Principal Component Analysis (PCA) Approach

Cream cakes are among ready-to-eat foods that are highly susceptible to microbial growth due to their high water activity, near-neutral pH values, and rich nutrient content. In this study, the physicochemical and microbiological properties of 15 cream cake samples collected from different sales points in the city cente...

Fırat Yılmaz, Büşra Şahin · Food Science and Engineering... · 0 citations

Open access Sep 2026

Thermochemical Valorization of Silkworm Feeding Waste: Chemical Characterization and Biological Activities of the Pyrolysis-Derived Liquid Fraction

Silkworm-rearing residues are an underused biomass resource that can be converted into value-added products. In this study, a condensable liquid product (SWP-Liq) was produced from these residues by pyrolysis at 325 ± 5 °C and evaluated for its chemical composition and in vitro biological activities. SWP-Liq yielded ph...

Halil Karan, Aybeniz Yıldırım, Fırat Yılmaz et al. · Antioxidants · 0 citations