Quality Changes in Sous-Vide Cooked Meat by Meltem Serdaroglu, Esra Derin

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As a Thermal Process Contaminant Acrylamide: Formation Mechanisms and Strategies of Reducing Acrylamide Content in Meat Products by Hülya Serpil Kavuşan, Meltem Serdaroglu

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Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing by Çilem Purma Adıbelli, Meltem serdaroglu

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The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins by Hülya Serpil Kavuşan, Meltem Serdaroğlu

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An Overview of Food Emulsions: Description, Classification and Recent Potential Applications by Meltem Serdaroğlu, Burcu Öztürk, Ayşe Kara

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Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions by Aslı Zungur, Berker Nacak, Meltem Serdaroglu

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The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions by Meltem Serdaroğlu, Özlem Yüncü, Hülya Serpil Kavuşan, Elnaz Sharefiabadi, Sahar Seyedhosseini

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