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M

Meltem Serdaroğlu

Faculty of Engineering

29H指数
148论文数
2.5K被引数
收录论文 21
发表时间
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Oyster mushroom (Pleurotus ostreatus) polysaccharides as a natural alternative to phosphate in chicken nugget formulations: enhancing quality and oxidative stability牡蛎蘑菇（Pleurotus ostreatus）多糖作为鸡块配方中磷酸盐的天然替代品：提高品质和氧化稳定性
errJournal of Food Measurement and Characterization
IF3.3
err2026-08-20
err0
PREAI
errÖzlem Yüncü-Boyacı; Nazlı Aksakal; Çağla Ergün; Meltem Serdaroğlu
err分享
err收藏
Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile
errFOOD SCIENCE & NUTRITION
IF3.8
err2024-07-19
err0
errOAAI
errSerdaroglu, Meltem; Yuncu-Boyaci, Ozlem; Kavusan, Hulya Serpil
err分享
err收藏
Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages
errMEAT SCIENCE
IF6.1
err2023-04-01
err15
PREAI
errSerdaroglu, Meltem; Can, Hilal; Sari, Burcu; Kavusan, Hulya Serpil; Yilmaz, Fatih Mehmet
err分享
err收藏
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
errMEAT SCIENCE
IF6.1
err2022-02-01
err26
PREAI
errOzturk-Kerimoglu, Burcu; Urgu-Ozturk, Muge; Serdaroglu, Meltem; Koca, Nurcan
err分享
err收藏
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages花生和亚麻籽油乳液凝胶可作为乳化香肠中的潜在脂肪替代品
errMEAT SCIENCE
IF6.1
err2021-06-01
err71
PREAI
errNacak, Berker; Ozturk-Kerimoglu, Burcu; Yildiz, Dilay; Cagindi, Ozlem; Serdaroglu, Meltem
err分享
err收藏
Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages冷凝固或热凝固乳液凝胶由健康的油混合物组成，以代替热处理发酵香肠中的牛肉脂肪
errMEAT SCIENCE
IF6.1
err2021-06-01
err28
PREAI
errOzturk-Kerimoglu, Burcu; Kavusan, Hulya Serpil; Gurel, Duygu Benzer; Cagindi, Ozlem; Serdaroglu, Meltem
err分享
err收藏
The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-06-01
err17
PREAI
errElmas, Feyza; Bodruk, Anil; Koprualan, Ozgun; Arikaya, Seyma; Koca, Nurcan; Serdaroglu, Fatma Meltem; Kaymak-Ertekin, Figen; Koc, Mehmet
err分享
err收藏
A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-01-01
err34
PREAI
errOzturk-Kerimoglu, Burcu; Kara, Ayse; Urgu-Ozturk, Muge; Serdaroglu, Meltem
err分享
err收藏
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
errMEAT SCIENCE
IF6.1
err2020-09-01
err27
PREAI
errUrgu-Ozturk, Muge; Ozturk-Kerimoglu, Burcu; Serdaroglu, Meltem
err分享
err收藏
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2020-09-01
err15
errOAAI
errOzturk-Kerimoglu, Burcu; Kavusan, Hulya Serpil; Tabak, Damla; Serdaroglu, Meltem
err分享
err收藏
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2020-04-30
err21
errOAAI
errKavusan, Hulya Serpil; Serdaroglu, Meltem; Nacak, Berker; Ipek, Gamze
err分享
err收藏
Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2019-08-13
err17
errOAAI
errOzturk-Kerimoglu, Burcu; Nacak, Berker; Ozyurt, Vasfiye Hazal; Serdaroglu, Meltem
err分享
err收藏
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-04-01
err86
PREAI
errAkcan, Tolga; Estevez, Mario; Serdaroglu, Meltem
err分享
err收藏
Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2016-10-11
err27
PREAI
errOzturk, Burcu; Urgu, Muge; Serdaroglu, Meltem
err分享
err收藏
Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers
errMEAT SCIENCE
IF6.1
err2016-07-01
err72
PREAI
errSerdaroglu, Meltem; Ozturk, Burcu; Urgu, Muge
err分享
err收藏
Effects of using plum puree on some properties of low fat beef patties使用李子泥对低脂牛肉饼某些特性的影响
errMEAT SCIENCE
IF6.1
err2010-12-01
err67
PREAI
errYildiz-Turp, Guelen; Serdaroglu, Meltem
err分享
err收藏
Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage榛子油替代牛肉脂肪对sucuk-a土耳其发酵香肠品质特性的影响
errMEAT SCIENCE
IF6.1
err2008-04-01
err97
PREAI
errYildiz-Turp, G.; Serdaroglu, M.
err分享
err收藏
Improving low fat meatball characteristics by adding whey powder添加乳清粉改善低脂肉丸特性
errMEAT SCIENCE
IF6.1
err2006-01-01
err70
PREAI
errSerdaroglu, M
err分享
err收藏
Quality of. low-fat meatballs containing Legume flours as extenders
errMEAT SCIENCE
IF6.1
err2005-05-01
err139
PREAI
errSerdaroglu, M; Yildiz-Turp, G; Abrodímov, K
err分享
err收藏
Effects of fat level (5%,10%,20%) and corn flour (0%,2%,4%) on some properties of Turkish type meatballs (koefte)
errMEAT SCIENCE
IF6.1
err2004-10-01
err98
PREAI
errSerdaroglu, M; Degirmencioglu, O
err分享
err收藏

研究方向

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合作学者
合作期刊
M
Mario Estévez
H 指数: 62 · 论文数: 250
F
Figen Kaymak‐Ertekin
H 指数: 32 · 论文数: 166
M
Mehmet Koç
H 指数: 23 · 论文数: 99
N
Nurcan Koca
H 指数: 21 · 论文数: 58
F
Fatih Mehmet Yılmaz
H 指数: 20 · 论文数: 81
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