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Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12083

Serdaroğlu, M

2021

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Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Acta Universitatis Sapientiae Alimentaria, 2023-11, Vol.16 (1), p.32-48

2023

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Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Meat science, 2008-04, Vol.78 (4), p.447-454

2008

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Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12107

2021

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Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12062

2021

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Use of linseed and coconut flours in chicken patties as gluten free extenders

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12086

2021

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Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12085

2021

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Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages

IOP conference series. Earth and environmental science, 2021-10, Vol.854 (1), p.12013

2021

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Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

British poultry science, 2014-01, Vol.55 (2), p.157-166

2014

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Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

IOP conference series. Earth and environmental science, 2017-09, Vol.85 (1), p.12071

2017

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Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks

IOP conference series. Earth and environmental science, 2017-09, Vol.85 (1), p.12026

2017

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Group Theoretical Methods in Physics: Proceedings of the XIth International Colloquium Held at Boğaziçi University, Istanbul, Turkey August 23–28, 1982

1983

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Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

IOP conference series. Earth and environmental science, 2017-09, Vol.85 (1), p.12045

2017

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The relationship of vitamin D with bone mineral density in Parkinson's disease patients

European geriatric medicine, 2016-02, Vol.7 (1), p.18-22

2016

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Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

IOP conference series. Earth and environmental science, 2019-09, Vol.333 (1), p.12105

2019

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Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

IOP conference series. Earth and environmental science, 2019-09, Vol.333 (1), p.12084

2019

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Strings and Symmetries: Proceedings of the Gürsey Memorial Conference I Held at Istanbul, Turkey, 6–10 June 1994

1995

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A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil

IOP conference series. Earth and environmental science, 2019-09, Vol.333 (1), p.12090

2019

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AB0702 Medial Olivocochlear Reflex in Patients with Ankylosing Spondylitis

Annals of the rheumatic diseases, 2016-06, Vol.75 (Suppl 2), p.1144-1145

2016

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Improving low fat meatball characteristics by adding whey powder

Meat science, 2006, Vol.72 (1), p.155-163

Serdaroglu, M

2006

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Quality of low-fat meatballs containing Legume flours as extenders

Meat science, 2005-05, Vol.70 (1), p.99-105

2005

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characteristics of beef patties containing different levels of fat and oat flour

International journal of food science & technology, 2006-02, Vol.41 (2), p.147-153

Serdaroglu, M

2006

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Hailey-Hailey disease: A fold (intertriginous) dermatosis

Clinics in dermatology, 2015-07, Vol.33 (4), p.452-455

2015

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Matrix Metalloproteinase-7 and Matrix Metalloproteinase-9 in Pediatric Multiple Sclerosis

Pediatric neurology, 2012-09, Vol.47 (3), p.171-176

2012

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Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

Meat science, 2004-10, Vol.68 (2), p.291-296

2004

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Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages

Use of linseed and coconut flours in chicken patties as gluten free extenders

Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks

Group Theoretical Methods in Physics: Proceedings of the XIth International Colloquium Held at Boğaziçi University, Istanbul, Turkey August 23–28, 1982

Effects of replacing beef fat with pre-emulsified pumpkin seed oil on some quality characteristics of model system chicken meat emulsions

The relationship of vitamin D with bone mineral density in Parkinson's disease patients

Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

Strings and Symmetries: Proceedings of the Gürsey Memorial Conference I Held at Istanbul, Turkey, 6–10 June 1994

A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil

AB0702 Medial Olivocochlear Reflex in Patients with Ankylosing Spondylitis

Improving low fat meatball characteristics by adding whey powder

Quality of low-fat meatballs containing Legume flours as extenders

characteristics of beef patties containing different levels of fat and oat flour

Hailey-Hailey disease: A fold (intertriginous) dermatosis

Matrix Metalloproteinase-7 and Matrix Metalloproteinase-9 in Pediatric Multiple Sclerosis

Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

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