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 | 85 | 2014 |
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 | 42 | 2014 |
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 | 15 | 2019 |
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 | 12 | 2014 |
Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı E DOGU BAYKUT Avrupa Bilim ve Teknoloji Dergisi, 89-98, 2021 | 11 | 2021 |
Green leafy vegetables: Spinach and lettuce G Gunes, E Dogu‐Baykut Handbook of Vegetables and Vegetable Processing, 683-699, 2018 | 5 | 2018 |
Marine edilmiş pişirmeye hazır tavuk etlerinin modifiye atmosfer paketleme ile muhafazası E Doğu Fen Bilimleri Enstitüsü, 2009 | 5 | 2009 |
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 | 4 | 2022 |
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 | 3 | 2022 |
Ultraviyole ve ozon uygulamalarının baharatların dekontaminasyonu ve kalitesi üzerine etkileri E Doğu Baykut Fen Bilimleri Enstitüsü, 2016 | 2 | 2016 |
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 | 1 | 2021 |
Green Leafy Vegetables G Gunes, E Dogu‐Baykut Journal: Handbook of Vegetables and Vegetable Processing, 683-699, 2018 | 1 | 2018 |
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 |