Meltem Serdaroğlu profile image
Meltem Serdaroğlu Prof. Dr. EGE ÜNİVERSİTESİ
Publication 12 Review 4 CrossRef Cited 13
12 Publication
4 Review
13 CrossRef Cited

Research Fields

Food Sciences Meat Technology

Institution

EGE ÜNİVERSİTESİ

Popular Publications

CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2019 , Food and Health
DOI: 10.3153/FH19026
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 2475

0

1

2475

Publications

Corn Oil Oleogel Structured with Chicken Skin as A Potential Fat Replacer in Meat Batters
Authors: Meltem Serdaroğlu , Özlem Yüncü-boyacı , Fatmanur Turgut , Sıla Çalışkan , Hilal Can
Published: 2024 , Selcuk Journal of Agriculture and Food Sciences
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 254

0

254

THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS
Authors: Meltem Serdaroğlu , Özlem Yüncü-boyacı , Merih Karaman
Published: 2024 , The Journal of Food
DOI: 10.15237/gida.GD23142
FAVORITE 0 TOTAL DOWNLOAD COUNT 292

0

292

Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs
Authors: Tolga Akcan , Meltem Serdaroğlu
Published: 2022 , Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
DOI: 10.21205/deufmd.2022247221
FAVORITE 0 TOTAL DOWNLOAD COUNT 401

0

401

Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat
Authors: Hülya Serpil Kavuşan , Burcu Öztürk Kerimoğlu , Elnaz Sharefiabadi , Meltem Serdaroğlu
Published: 2021 , Harran Journal of Agricultural and Food Science
DOI: 10.29050/harranziraat.863985
FAVORITE 0 TOTAL DOWNLOAD COUNT 1013

0

1013

OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY
Authors: Hülya Serpil Kavuşan , Meltem Serdaroğlu
Published: 2021 , The Journal of Food
DOI: 10.15237/gida.GD20122
FAVORITE 0 TOTAL DOWNLOAD COUNT 1294

0

1294

Pectin: Properties and utilization in meat products
Authors: Elnaz Sharefiabadi , Meltem Serdaroğlu
Published: 2020 , Food and Health
DOI: 10.3153/FH21008
FAVORITE 0 TOTAL DOWNLOAD COUNT 2991

0

2991

Tavuk Nugget Formülasyonlarında Buğday Unu Yerine Bal Kabağı Tozu Kullanımı Üzerine Bir Araştırma
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2020 , Turkish Journal of Agricultural and Natural Sciences
DOI: 10.30910/turkjans.642638
FAVORITE 0 TOTAL DOWNLOAD COUNT 2383

0

2383

RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20064
FAVORITE 0 TOTAL DOWNLOAD COUNT 829

0

829

CELIAC DISEASE AND NEW ATTEMPTS TO DEVELOP GLUTEN-FREE MEAT PRODUCT FORMULATIONS
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2019 , Food and Health
DOI: 10.3153/FH19026
FAVORITE 1 TOTAL DOWNLOAD COUNT 2475

1

2475

PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES
Authors: Burcu Öztürk , Meltem Serdaroğlu
Published: 2017 , The Journal of Food
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 7566

0

7566

Uses of Emulsified Lipid Phases in Meat Product Formulations
Authors: Merve Karabıyıkoğlu, Meltem Serdaroğlu
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.306079
FAVORITE 0 TOTAL DOWNLOAD COUNT 4788

0

4788

A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS
Authors: Burcu Öztürk , Meltem Serdaroğlu
Published: 2017 , Food and Health
DOI: 10.3153/JFHS17002
FAVORITE 0 TOTAL DOWNLOAD COUNT 5137

0

5137

Articles published in
Akademik Gıda
Akademik Gıda
Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
Food and Health
Food and Health
Harran Journal of Agricultural and Food Science
Harran Journal of Agricultural and Food Science
Selcuk Journal of Agriculture and Food Sciences
Selcuk Journal of Agriculture and Food Sciences
The Journal of Food
The Journal of Food
Turkish Journal of Agricultural and Natural Sciences
Turkish Journal of Agricultural and Natural Sciences

Reviews

Food and Health
Food and Health
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
The Journal of Food
The Journal of Food

Publications

Edible Protein Films Containing Bay Leaves (Laurus Nobilis L.) and Sage (Salvia Officinalis) Extracts: Preventing Oxidation And Application On Refrigerated Cooked Meatballs
Authors: Tolga Akcan , Meltem Serdaroğlu
Published: 2022 , Dokuz Eylül Üniversitesi Mühendislik Fakültesi Fen ve Mühendislik Dergisi
DOI: 10.21205/deufmd.2022247221
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 401

1

0

401

Investigation of the effects of using juniper extract (Juniperus communis L.) in marination of chicken meat
Authors: Hülya Serpil Kavuşan , Burcu Öztürk Kerimoğlu , Elnaz Sharefiabadi , Meltem Serdaroğlu
Published: 2021 , Harran Journal of Agricultural and Food Science
DOI: 10.29050/harranziraat.863985
CITED 4 FAVORITE 0 TOTAL DOWNLOAD COUNT 1013

4

0

1013

OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY
Authors: Hülya Serpil Kavuşan , Meltem Serdaroğlu
Published: 2021 , The Journal of Food
DOI: 10.15237/gida.GD20122
CITED 1 FAVORITE 0 TOTAL DOWNLOAD COUNT 1294

1

0

1294

Tavuk Nugget Formülasyonlarında Buğday Unu Yerine Bal Kabağı Tozu Kullanımı Üzerine Bir Araştırma
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2020 , Turkish Journal of Agricultural and Natural Sciences
DOI: 10.30910/turkjans.642638
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 2383

2

0

2383

RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING
Authors: Burcu Öztürk Kerimoğlu , Meltem Serdaroğlu
Published: 2020 , The Journal of Food
DOI: 10.15237/gida.GD20064
CITED 2 FAVORITE 0 TOTAL DOWNLOAD COUNT 829

2

0

829

Uses of Emulsified Lipid Phases in Meat Product Formulations
Authors: Merve Karabıyıkoğlu, Meltem Serdaroğlu
Published: 2017 , Akademik Gıda
DOI: 10.24323/akademik-gida.306079
CITED 3 FAVORITE 0 TOTAL DOWNLOAD COUNT 4788

3

0

4788

Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.
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