Cem Okan Özer

Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage

Cem Okan Özer, Selçuk Mustafa SEÇEN · Food Science and Technology · 2018 · 44 citations · Full text

Food Chemistry, Nutrition, Food Analysis +12

In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

Cem Okan Özer, Birol Kılıç, Gülden Başyiğit Kılıç · Meat Science · 2015 · 43 citations

Probiotic, Biosynthesis, Engineering +7

Evaluation of quality and emulsion stability of a fat‐reduced beef burger prepared with an olive oil oleogel‐based emulsion

Cem Okan Özer, Şeyma Çelegen · Journal of Food Processing and Preservation · 2020 · 42 citations

Food Colloid, Nutrition, Beef Fat +13

Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

Birol Kılıç, Cem Okan Özer · Meat Science · 2017 · 34 citations

Nutrition, Beef Fat, Quality Characteristics +8

Potential use of interesterified palm kernel oil to replace animal fat in frankfurters

Birol Kılıç, Cem Okan Özer · Meat Science · 2018 · 32 citations

Nutrition, Animal Fat, Animal Nutrition +8