___

• Alphan ME. Hastalıklarda Beslenme Tedavisi. 2. Baskı. Ankara:Hatiboğlu Yayıncılık; 2013. p.509-41.
• Alver E, Demirci A, Özcimder M. Polisiklik Aromatik Hidrokarbonlar ve Sağlığa Etkileri. Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2012;3(1): 45-52.
• Arlı M, Şanlıer N, Küçükkömürler S, Ersoy Y, Yamam M, Özgen L ve ark. Yiyecek Üretimi. 1.Baskı. Ankara:Ya-Pa Yayıncılık;2002.
• Arusoğlu G. Akrilamid Oluşumu ve İnsan Sağlığına Etkileri. Akademik Gıda 2015; 13(1): 61-71.
• Ayaz A, Yurttagül M. Besinlerdeki Toksik ÖgelerII. 1.Baskı. Ankara:Klasmat Matbaacılık; 2008. p.26- 34.
• Babür TE, Gürbüz Ü. Geleneksel Pişirme Yöntemlerinin Et Kalitesine Etkileri. Journal of Tourism and Gastronomy Studies 2015;3(4): 58-64.
• Biesalski HK. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet? Meat Science 2005;70(3): 509–24.
• Boyacı CP, Cengiz MF. Gıdalarda Akrilamid Risk Değerlendirme Çalışmaları. Gıda 2012;37(5):287-94.
• Ceylan Z, Ünal Şengör GF. Dumanlanmış Su Ürünleri ve Polikistik Aromatik Hidrokarbonlar (PAH’s). Gıda ve Yem Bilimi - Teknolojisi Dergisi 2015;15: 27-33.
• Claeys W L, Vleeschouwer K, Hendrick ME. Quantifying the formation of carcinogens during food processing: acrylamide. Trends in Food Science and Technology 2005;16(5):181–93.
• Çakmak Ö, İşleyen A, Usca A. N-Nitroso Compounds and their Effects on Public Health. TAF Preventive Medicine Bulletin 2009;8(6):521-6.
• Çiçek Ü, Bulgan A. Et ve Et Ürünlerinde Heterosiklik Aminler. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 2013;30(1): 25-32.
• Damašius J, Venskutonis PR, Ferrance R, Fogliano V. Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat. Food Chemistry 2011;126(1): 149-56.
• Donaldson MS. Nutrition and Cancer: A Review of the Evidence for an Anti-Cancer Diet. Nutrition Journal 2004;3(19): 1-21.
• Ekici L, Sağdıç O, Yetim H. Et tüketimi ve kanser. Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2012; 28(6): 136-45.
• Felton JS, Knize MG, Bennett LM, Malfatti MA, Colvin ME, Kulp KS. Impact of Environmental Exposures on the Mutagenity/Carcinogenicity of Heterocyclic Amines. Toxicology 2004;198(1-3): 135-45.
• Felton JS, Knize MG. Occurrence, Identification and Bacterial Mutagenicity of Heterocyclic Amines in Cooked Food. Mutation Research/Genetic Toxicology 1991; 259(3-4): 205-17.
• Ferguson LR. Meat consumption, cancer and population within New Zealand. Mutation Research 2002; 506(407): 215-24.
• Gasperlin L, Lukan B, Zlender B, Polak T. Effects of skin andgrillingmethod on formation of heterocyclicamines in chicken pectoralis superficialis muscle. Food Science and Technology 2009;42(8): 1313-9.
• Gölükçü M, Tokgöz H. Gıdalarda Akrilamid Oluşum Mekanizması ve İnsan Sağlığı Üzerine Etkileri. Derim 2014;22(1): 41-8.
• Granda C, Moreira RG. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. Journal of Food Process Engineering 2005; 28(5): 478-93.
• Hui TJ, Seng TH, Abas MR, Tahir NM. Distribution and Health Risk of Polycyclıc Aromatıc Hydrocarbons (PAHs) in Smoke Aerosols From Burning of Selected Garden Wastes. The Malaysian Journal of Analytical Sciences 2008; 12(2): 357-66.
• Hwang D, Ngadi M. Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents. LWT – Food Science and Technology 2002;35(7): 600-6.
• Jackson LS, Hargraves WA. Effects of Time and Temperature on the Formation of MeIQx and DiMeIQx in a Model System Containing Threonine, Glucose, and Creatine. Journal of Agricultural and Food Chemistry 1995;43(6):1678-84.
• Jagerstad M, Skog G. Genotoxicity of HeatProcessed Foods. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 2005;574(1-2):156-72.
• Kaya A. Misafirperverlik Endüstrisinde Temel Mutfak Bilgisi. 2.Baskı. Antalya:Güneş Ofset Yayıncılık;2000.
• Öz F, Kaya M. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high fat meatball. Food Control 2011; 22(3-4):596-600.
• Palamutoğlu R, Sarıçoban C, Kasnak C. Polisiklik Aromatik Hidrokarbonlar (PAH) ve Et Ürünlerinde Oluşumu. Gıda Teknolojileri Elektronik Dergisi 2014;9(3): 47-57.
• Palamutoğlu R, Sarıçoban C. Et Ürünlerinde Nitrat ve Nitrite Alternatif Doğal Kürleme Maddeleri. Gıda Teknolojileri Elektronik Dergisi 2012;7(3): 46-58.
• Puangsombat K, Gadril P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclicamines in cooked meat products. Meat Science 2012;90(3): 739- 46.
• Şahin S, Sumnu G, Öztop MH. Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of the Science of Food and Agriculture 2007;87:133-7.
• Skog K. Problems Associated with the Determination of Heterocyclic Amines in Cooked Foods and Human Exposure. Food and Chemical Toxicology 2002;40(8):1197-203.
• Sugimura T, Wakabayashi K, Nakagama H, Nagao M. Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish. Cancer Science 2004;95(4): 290-9.
• Takayama S, Thorgeirsson UP, Adamson RH. Chemical carcinogenes is studies in nonhuman primates. Proceedings of the Japan Academy, Series B Physical and Biological Sciences 2008; 84(6): 176- 88.
• Turesky RJ. Formation and Biochemistry of Carcinogenic Heterocyclic Aromatic Amines in Cooked Meats. Toxicology Letters 2007;168(3):219- 27.
• Ünal P, Bayhan A. Gıdalarda Bulunan Polisiklik Aromatik Hidrokarbonlar. Gıda 1993;18(4): 273-7.
• Vermeer IT, Henderson LY, Moonen EJ, Engels LG, Dallinga JW, Maanen JM et al. Neutrophilmediated formation of carcinogenic N-nitroso compounds in an in vitro model for intestinal inflammation. Toxicology Letters 2004;154(3):175- 82.
• World Health Organization. FAO/WHO Consultation on the Health Implications of Acrylamide in Food. 2002;25–7 .
• Xuewei H, Jing L, Zhiliang Y. Changes in PAHs levels in edible oils during deep-frying process. Food Control 2016;66:233-40.
• Yıldız O, Şahin H, Kara M, Aliyazıcıoğlu R, Tarhan Ö, Kolaylı S. Maillard Reaksiyonları ve Reaksiyon Ürünlerinin Gıdalardaki Önemi. Akademik Gıda 2010;8(6): 44-51.
• Yılmaz E, Aydeniz B. Farklı Doğal Antioksidanların Kızartma Süresince Yer Fıstığı Yağının Fiziksel Özellikleri Üzerine Etkileri. Akademik Gıda 2014;12(1):35-42.
• Yiğit V, Duran T. Toplu Beslenme Teknolojisi 1.Baskı. İstanbul:Ekin Yayıncılık; 1997.