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Meltem Serdaroğlu

5PUBLICATIONS
7CO-AUTHORS
NanomaterialsAnimal nutritionOenology and viticultureFood packaging, preservation and processing
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Publications (5)

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|Feb 14, 2025
Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation.

E Sharefiabadi, H S Kavuşan, M Serdaroğlu

|Oct 31, 2024
Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.

Meltem Serdaroğlu, Özlem Yüncü-Boyacı, Hülya Serpil Kavuşan

|Sep 24, 2020
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.

Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak

|May 20, 2020
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion.

Hülya Serpil Kavuşan, Meltem Serdaroğlu, Berker Nacak

|Aug 14, 2019
Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

Burcu Öztürk-Kerimoğlu, Berker Nacak, Vasfiye Hazal Özyurt

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Frequent Collaborators

3 joint publications

Hülya Serpil Kavuşan

2 joint publications

Burcu Öztürk-Kerimoğlu

2 joint publications

Berker Nacak

1 joint publications

Vasfiye Hazal Özyurt

1 joint publications

Gamze İpek

1 joint publications

Damla Tabak

1 joint publications

Özlem Yüncü-Boyacı

Frequent Collaborators

3 joint publications

Hülya Serpil Kavuşan

2 joint publications

Burcu Öztürk-Kerimoğlu

2 joint publications

Berker Nacak

1 joint publications

Vasfiye Hazal Özyurt

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