Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages von Nacak, B, Kavusan, H S, Sarı, B, Can, H, Serdaroglu, M

Volltext

Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties von Yüncü, Ö, Kavuşan, H S, Serdaroğlu, M

Volltext

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system von Kavuşan, H. S., Çalişkan, S., Turgut, F., Serdaroğlu, M.

Volltext

Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages von Nacak, B, Kavuşan, H S, Serdaroğlu, M

Volltext

Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin von Kavuşan, H S, Yüncü, Ö, Can, Hilal, Serdaroğlu, M

Volltext

Arugula and pre-converted arugula extract as natural Nitrate/Nitrite sources for heat-treated sausages von Can, H, Sarı, B, Kavuşan, H S, Serdaroğlu, M

Volltext

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed von Serdaroğlu, M, Kavuşan, H S, İpek, G, Öztürk, B

Volltext

A novel fat modification strategy in fermented sausages by incorporation of gelled emulsions with fig seed oil von Ozturk-Kerimoglu, B, Serpil Kavusan, H, Mulazimoglu, Y, Aksehirli, B, Aygun, A, Serdaroglu, M

Volltext

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

Volltext

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion von Kavusan, Hulya Serpil, Serdaroglu, Meltem, Nacak, Berker, Ipek, Gamze

Volltext