| Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers M Serdaroğlu, B Öztürk, M Urgu Meat science 117, 187-195, 2016 | 105 | 2016 |
| Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed M Serdaroğlu, HS Kavuşan, G İpek, B Öztürk Korean journal for food science of animal resources 38 (1), 1, 2018 | 85 | 2018 |
| Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages B Nacak, B Öztürk-Kerimoğlu, D Yıldız, Ö Çağındı, M Serdaroğlu Meat Science 176, 108464, 2021 | 83 | 2021 |
| An overview of food emulsions: description, classification and recent potential applications M Serdaroğlu, B Öztürk, A Kara Turkish Journal of Agriculture-Food Science and Technology 3 (6), 430-438, 2015 | 61 | 2015 |
| A rising star prebiotic dietary fiber: Inulin and recent applications in meat products B Öztürk, M Serdaroğlu Food and Health 3 (1), 12-20, 2017 | 45 | 2017 |
| Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions B Öztürk, M Urgu, M Serdaroğlu Journal of the Science of Food and Agriculture 97 (7), 2075-2083, 2017 | 39 | 2017 |
| Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages B Öztürk-Kerimoğlu, HS Kavuşan, DB Gürel, Ö Çağındı, M Serdaroğlu Meat Science 176, 108461, 2021 | 38 | 2021 |
| Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute … B Ozturk-Kerimoglu, M Urgu-Ozturk, M Serdaroglu, N Koca Meat Science 184, 108672, 2022 | 37 | 2022 |
| A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters B Öztürk-Kerimoğlu, A Kara, M Urgu-Öztürk, M Serdaroğlu Lwt 135, 110044, 2021 | 36 | 2021 |
| Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes M Urgu-Öztürk, B Öztürk-Kerimoğlu, M Serdaroğlu Meat Science 167, 108162, 2020 | 35 | 2020 |
| A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex B Öztürk-Kerimoğlu Food Structure 29, 100205, 2021 | 32 | 2021 |
| Formulating reduced-fat sausages with quinoa or teff flours: effects on emulsion characteristics and product quality B Ozturk-Kerimoglu, HS Kavusan, D Tabak, M Serdaroglu Food Science of Animal Resources 40 (5), 710-721, 2020 | 28 | 2020 |
| Effects of Jerusalem artichoke powder and sodium carbonate as phosphate replacers on the quality characteristics of emulsified chicken meatballs B Öztürk, M Serdaroğlu Korean journal for food science of animal resources 38 (1), 26, 2018 | 24 | 2018 |
| Protein oxidation and in vitro digestibility of heat‐treated fermented sausages: How do they change with the effect of lipid formulation during processing? B Öztürk‐Kerimoğlu, B Nacak, VH Özyurt, M Serdaroğlu Journal of food biochemistry 43 (11), e13007, 2019 | 22 | 2019 |
| Et ve et ürünlerinde nitrit-nitrat; kullanım avantajları, yasal sınırlamalar ve güncel alternatif yaklaşımlar B Öztürk, M Serdaroğlu, H Ergezer Akademik Gıda 13 (3), 257-264, 2015 | 18 | 2015 |
| Advanced lipidomics in the modern meat industry: Quality traceability, processing requirement, and health concerns C Li, B Ozturk-Kerimoglu, L He, M Zhang, J Pan, Y Liu, Y Zhang, S Huang, ... Frontiers in Nutrition 9, 925846, 2022 | 16 | 2022 |
| The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils onoxidative stability and freshness of sous-vide sea bass fillets BÖ Kerimoğlu, HS Kavuşan, FM Serdaroğlu Turkish Journal of Veterinary & Animal Sciences 44 (1), 101-109, 2020 | 11 | 2020 |
| Celiac disease and new attempts to develop gluten-free meat product formulations BÖ Kerimoğlu, M Serdaroğlu Food and Health 5 (4), 253-264, 2019 | 10 | 2019 |
| Quality characteristics of PSE-like turkey Pectoralis major muscles generated by high post-mortem temperature in a local Turkish slaughterhouse B Öztürk, M Serdaroglu Food Science of Animal Resources 35 (4), 524-532, 2015 | 10 | 2015 |
| Antioxidant peptides generated from chicken feet protein hydrolysates B Ozturk‐Kerimoglu, A Heres, L Mora, F Toldrá Journal of the Science of Food and Agriculture 103 (14), 7207-7217, 2023 | 9 | 2023 |
