Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
Serdaroğlu, Meltem, Öztürk‐Kerimoğlu, Burcu, Zungur‐Bastıoğlu, Aslı, Kavuşan, Hülya Serpil, Ötleş, Semih, Özyurt, Vasfiye Hazal
Published in European journal of lipid science and technology (01.10.2022)
Published in European journal of lipid science and technology (01.10.2022)
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Journal Article
Antioxidant peptides generated from chicken feet protein hydrolysates
Ozturk‐Kerimoglu, Burcu, Heres, Alejandro, Mora, Leticia, Toldrá, Fidel
Published in Journal of the science of food and agriculture (01.11.2023)
Published in Journal of the science of food and agriculture (01.11.2023)
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Journal Article
Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing?
Öztürk‐Kerimoğlu, Burcu, Nacak, Berker, Özyurt, Vasfiye Hazal, Serdaroğlu, Meltem
Published in Journal of food biochemistry (01.11.2019)
Published in Journal of food biochemistry (01.11.2019)
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Journal Article
Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
Nacak, Berker, Öztürk-Kerimoğlu, Burcu, Yıldız, Dilay, Çağındı, Özlem, Serdaroğlu, Meltem
Published in Meat science (01.06.2021)
Published in Meat science (01.06.2021)
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Journal Article
Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes
Urgu-Öztürk, Müge, Öztürk-Kerimoğlu, Burcu, Serdaroğlu, Meltem
Published in Meat science (01.09.2020)
Published in Meat science (01.09.2020)
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Journal Article
Lipid Oxidation in Cured Meat Model Systems Containing Either Antioxidant or Prooxidant: A Comparative Study on the Determination of Malondialdehyde Concentration by Using Conventional, Test Kit and Chromatographic Assays
Ozturk-Kerimoglu, Burcu, Nakilcioglu, Emine, Serdaroglu, Meltem
Published in Food analytical methods (01.12.2022)
Published in Food analytical methods (01.12.2022)
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Journal Article
Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
Li, Chengliang, Ozturk-Kerimoglu, Burcu, He, Lichao, Zhang, Min, Pan, Jiajing, Liu, Yuanyi, Zhang, Yan, Huang, Shanfeng, Wu, Yue, Jin, Guofeng
Published in Frontiers in nutrition (Lausanne) (27.05.2022)
Published in Frontiers in nutrition (Lausanne) (27.05.2022)
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Journal Article
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Ozturk-Kerimoglu, Burcu, Urgu-Ozturk, Muge, Serdaroglu, Meltem, Koca, Nurcan
Published in Meat science (01.02.2022)
Published in Meat science (01.02.2022)
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