Hülya Serpil Kavuşan

Hülya Serpil Kavuşan

Ege University - İzmir / Türkiye
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5963681
Ege Üniversitesi
person_outline Hülya Serpil Kavuşan's MOST POPULAR ARTICLES
1-) Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seedM Serdaroğlu, HS Kavuşan, G İpek, B ÖztürkKorean journal for food science of animal resources 38 (1), 1, 2018872018
2-) Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausagesB Öztürk-Kerimoğlu, HS Kavuşan, DB Gürel, Ö Çağındı, M SerdaroğluMeat Science 176, 108461, 2021382021
3-) Formulating reduced-fat sausages with quinoa or teff flours: effects on emulsion characteristics and product qualityB Öztürk-Kerimoğlu, HS Kavuşan, D Tabak, M SerdaroğluFood Science of Animal Resources 40 (5), 710, 2020342020
4-) An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsionHS Kavuşan, M Serdaroğlu, B Nacak, G İpekFood science of animal resources 40 (3), 426, 2020302020
5-) Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausagesM Serdaroğlu, H Can, B Sarı, HS Kavuşan, FM YılmazMeat Science 198, 109090, 2023192023