Kavuşan HS - Search Results

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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.

Serdaroğlu M, Kavuşan HS, İpek G, Öztürk B. Serdaroğlu M, et al. Among authors: kavusan hs. Korean J Food Sci Anim Resour. 2018 Feb;38(1):1-13. doi: 10.5851/kosfa.2018.38.1.001. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725220 Free PMC article.

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion.

Kavuşan HS, Serdaroğlu M, Nacak B, İpek G. Kavuşan HS, et al. Food Sci Anim Resour. 2020 Apr;40(3):426-443. doi: 10.5851/kosfa.2020.e23. Epub 2020 Apr 30. Food Sci Anim Resour. 2020. PMID: 32426721 Free PMC article.

Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.

Öztürk-Kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M. Öztürk-Kerimoğlu B, et al. Among authors: kavusan hs. Food Sci Anim Resour. 2020 Sep;40(5):710-721. doi: 10.5851/kosfa.2020.e46. Epub 2020 Sep 1. Food Sci Anim Resour. 2020. PMID: 32968724 Free PMC article.

Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages.

Öztürk-Kerimoğlu B, Kavuşan HS, Benzer Gürel D, Çağındı Ö, Serdaroğlu M. Öztürk-Kerimoğlu B, et al. Among authors: kavusan hs. Meat Sci. 2021 Jun;176:108461. doi: 10.1016/j.meatsci.2021.108461. Epub 2021 Feb 12. Meat Sci. 2021. PMID: 33621830

Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.

Serdaroğlu M, Yüncü-Boyacı Ö, Kavuşan HS. Serdaroğlu M, et al. Among authors: kavusan hs. Food Sci Nutr. 2024 Jul 19;12(10):7316-7330. doi: 10.1002/fsn3.4350. eCollection 2024 Oct. Food Sci Nutr. 2024. PMID: 39479623 Free PMC article.

Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages.

Serdaroğlu M, Can H, Sarı B, Kavuşan HS, Yılmaz FM. Serdaroğlu M, et al. Among authors: kavusan hs. Meat Sci. 2023 Apr;198:109090. doi: 10.1016/j.meatsci.2022.109090. Epub 2022 Dec 31. Meat Sci. 2023. PMID: 36610293

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