Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation von Serdaroğlu, Meltem, Öztürk‐Kerimoğlu, Burcu, Zungur‐Bastıoğlu, Aslı, Kavuşan, Hülya Serpil, Ötleş, Semih, Özyurt, Vasfiye Hazal

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Antioxidant peptides generated from chicken feet protein hydrolysates von Ozturk‐Kerimoglu, Burcu, Heres, Alejandro, Mora, Leticia, Toldrá, Fidel

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Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks von Öztürk‐Kerimoğlu, Burcu, Serdaroğlu, Meltem

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Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? von Öztürk‐Kerimoğlu, Burcu, Nacak, Berker, Özyurt, Vasfiye Hazal, Serdaroğlu, Meltem

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Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages von Nacak, Berker, Öztürk-Kerimoğlu, Burcu, Yıldız, Dilay, Çağındı, Özlem, Serdaroğlu, Meltem

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A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex von Öztürk-Kerimoğlu, Burcu

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Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality von Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Tabak, Damla, Serdaroğlu, Meltem

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Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes von Urgu-Öztürk, Müge, Öztürk-Kerimoğlu, Burcu, Serdaroğlu, Meltem

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A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters von Öztürk-Kerimoğlu, Burcu, Kara, Ayşe, Urgu-Öztürk, Müge, Serdaroğlu, Meltem

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Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages von Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Benzer Gürel, Duygu, Çağındı, Özlem, Serdaroğlu, Meltem

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Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventi... von Ozturk-Kerimoglu, Burcu, Nakilcioglu, Emine, Serdaroglu, Meltem

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Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef? von Modzelewska-Kapituła, Monika, Tkacz, Katarzyna, Zduńczyk, Weronika, Ozturk-Kerimoglu, Burcu, Nogalski, Zenon

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Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns von Li, Chengliang, Ozturk-Kerimoglu, Burcu, He, Lichao, Zhang, Min, Pan, Jiajing, Liu, Yuanyi, Zhang, Yan, Huang, Shanfeng, Wu, Yue, Jin, Guofeng

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CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS von URGU OZTURK, Muge, ÖZTÜRK KERİMOĞLU, Burcu

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CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS von Öztürk Kerimoğlu, Burcu, Serdaroğlu, Meltem

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RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING von ÖZTÜRK KERİMOĞLU, Burcu, SERDAROĞLU, Meltem

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Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal... von Ozturk-Kerimoglu, Burcu, Urgu-Ozturk, Muge, Serdaroglu, Meltem, Koca, Nurcan

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Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality von Ozturk-Kerimoglu, Burcu, Kavusan, Hulya Serpil, Tabak, Damla, Serdaroglu, Meltem

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