| Quality of low-fat meatballs containing legume flours as extenders M Serdaroğlu, G Yıldız-Turp, K Abrodímov Meat Science 70 (1), 99-105, 2005 | 310 | 2005 |
| Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte) M Serdaroğlu, Ö Değırmencioğlu Meat Science 68 (2), 291-296, 2004 | 235 | 2004 |
| EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCE M Serdaroğlu, E Felekoğlu Journal of food quality 28 (2), 109-120, 2005 | 200 | 2005 |
| Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk–A Turkish fermented sausage G Yıldız-Turp, M Serdaroğlu Meat science 78 (4), 447-454, 2008 | 184 | 2008 |
| Improving low fat meatball characteristics by adding whey powder M Serdaroğlu Meat Science 72 (1), 155-163, 2006 | 155 | 2006 |
| The characteristics of beef patties containing different levels of fat and oat flour M Serdaroglu International journal of food science & technology 41 (2), 147-153, 2006 | 145 | 2006 |
| Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis T Akcan, M Estévez, M Serdaroğlu Lwt 77, 323-331, 2017 | 140 | 2017 |
| Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat F Kirkpinar, HB Ünlü, M Serdaroğlu, GY Turp British Poultry Science 55 (2), 157-166, 2014 | 125 | 2014 |
| Effects of using plum puree on some properties of low fat beef patties G Yıldız-Turp, M Serdaroglu Meat science 86 (4), 896-900, 2010 | 119 | 2010 |
| 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 | 112 | 2016 |
| The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast M SERDAROĞLU, K Abdraimov, A Oenenc Journal of Muscle foods 18 (2), 162-172, 2007 | 107 | 2007 |
| Effect of various additives to marinating baths on some properties of cattle meat A Önenç, M Serdaroğlu, K Abdraimov European Food Research and Technology 218, 114-117, 2004 | 97 | 2004 |
| 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 | 92 | 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 | 91 | 2021 |
| Effects of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5, 10 and 20% fat M Serdaroglu, MS Ozsumer Electronic Journal of Polish Agricultural Universities 6 (2), 3, 2003 | 78 | 2003 |
| Effects of beef fat replacement with gelled emulsion prepared with olive oil on quality parameters of chicken patties M Serdaroğlu, B Nacak, M Karabıyıkoğlu Korean journal for food science of animal resources 37 (3), 376, 2017 | 71 | 2017 |
| Effects of deboning methods on chemical composition and some properties of beef and turkey meat M Serdaroğlu, GT YILDIZ, N Bağdatlioğlu Turkish Journal of Veterinary & Animal Sciences 29 (3), 797-802, 2005 | 68 | 2005 |
| 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 | 64 | 2015 |
| Design of healthier foods and beverages containing whole algae S Cofrades, M Serdaroğlu, F Jiménez-Colmenero Functional ingredients from algae for foods and nutraceuticals, 609-633, 2013 | 61 | 2013 |
| Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage H Ergezer, M Serdaroğlu Journal of Food Measurement and Characterization 12, 982-991, 2018 | 52 | 2018 |