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Esra Doğu Baykut
Esra Doğu Baykut
Verified email at medeniyet.edu.tr
Title
Cited by
Cited by
Year
Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions
SS Kiralan, E Dogu-Baykut, K Kittipongpittaya, DJ McClements, ...
Journal of agricultural and food chemistry 62 (43), 10561-10566, 2014
852014
Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.)
E Dogu-Baykut, G Gunes, EA Decker
Food chemistry 157, 167-173, 2014
422014
Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme (Thymus vulgaris L.)
E Dogu‐Baykut, G Gunes
Journal of food processing and preservation 43 (6), e13842, 2019
152019
Quality of ready‐to‐cook marinated chicken drumsticks as affected by modified atmosphere packaging during refrigerated storage
E Dogu‐Baykut, G Gunes
Journal of food processing and preservation 38 (1), 615-621, 2014
122014
Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı
E DOGU BAYKUT
Avrupa Bilim ve Teknoloji Dergisi, 89-98, 2021
112021
Green leafy vegetables: Spinach and lettuce
G Gunes, E Dogu‐Baykut
Handbook of Vegetables and Vegetable Processing, 683-699, 2018
52018
Marine edilmiş pişirmeye hazır tavuk etlerinin modifiye atmosfer paketleme ile muhafazası
E Doğu
Fen Bilimleri Enstitüsü, 2009
52009
A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking
Z Ceylan, K Unal, N Kutlu, R Meral, BA Balcı, E Doğu Baykut
Journal of Food Processing and Preservation 46 (6), e16538, 2022
42022
Effect of Ultraviolet (UV-C) Light and Gaseous Ozone on Microbial and Color Qualities of Whole Black Pepper Seeds (Piper nigrum L.)
E Dogu-Baykut, G Gunes
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (2), 122-131, 2022
32022
Ultraviyole ve ozon uygulamalarının baharatların dekontaminasyonu ve kalitesi üzerine etkileri
E Doğu Baykut
Fen Bilimleri Enstitüsü, 2016
22016
Impact of Organoleptic and Consumer Acceptability for Non-Thermally Processed Grain-Based Food Products
E Dogu-Baykut, C Kirkin
Non-Thermal Processing Technologies for the Grain Industry, 223-252, 2021
12021
Green Leafy Vegetables
G Gunes, E Dogu‐Baykut
Journal: Handbook of Vegetables and Vegetable Processing, 683-699, 2018
12018
The Importance and Applications of Sensory Evaluation in Gastronomy
Dogu-Baykut, Esra
Current Trends and Practices in Tourism, 299-307, 2023
2023
Gıda israfı ile mücadelede yenilikçi çözümler
B Onurlar, E Doğu Baykut
4th International Travel and Tourism Dynamics Congress – ITTD2023, 2023
2023
Farklı unlar (hindistan cevizi unu, badem unu ve kestane unu) ile yapılan glutensiz tartoletlerin duyusal değerlendirmesi
E Doğu Baykut, B Onurlar
7th International Gastronomy Tourism Studies Congress (IGTSC23), 2023
2023
Çiftlik ve Çatal Arasındaki Yemek: Gıda Güvenliği
E Doğu Baykut
Gastronomi Mühendisliği, 181-199, 2023
2023
Mutfakta Yumurta
E Doğu-Baykut, Z Ceylan
Mutfağın Gizemleri Mutfak Kimyası: Gıda Bilimi ve Mutfak Sanatları, 245-262, 2023
2023
Yağlar
E Doğu Baykut
Gıda Kimyası ve Mutfak Uygulamaları, 107-135, 2022
2022
Effect of Ozone Processing on Quality Characteristics of the Fruit Juice Processing Industry
C Kirkin Gozukırmızı, E Dogu Baykut
Non-Thermal Processing Technologies for the Fruit and Vegetable Industry, 93-116, 2022
2022
Ultrasonic Applications in Bakery and Snack Food Processing Industries
E Dogu-Baykut, C Kirkin, M Kilic-Akyilmaz
Non-Thermal Processing Technologies for the Grain Industry, 2021
2021
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Articles 1–20