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Academician

ESRA DOĞU BAYKUT

DOKTOR ÖĞRETİM ÜYESİ

İSTANBUL MEDENİYET ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

  • Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
  • Yan Dal Turizm

A quick look at recorded outputs — details below.

  • Articles 10
  • Projects 0
  • Books 0
  • Proceedings 0
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 3 Q2 6 Q3 0 Q4 1
WoS (JCR) Q1 3 Q2 0 Q3 6 Q4 1
TR Index 1 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 4
Avg percentile 69.3%
Top 1% share 0.0%
Top 10% share 33.3%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

10 publications total

Scopus (SJR)
Q1 3 Q2 6 Q3 0 Q4 1
WoS (JCR)
Q1 3 Q2 0 Q3 6 Q4 1
TR Index
1 articles

Article list

  1. 2025 Mürdümük (Lathyrus sativus L.) Bitkisinin Türk Mutfağında Kullanımı Üzerine Bir Araştırma (A Research on the Use of Grass Pea (Lathyrus sativus L.) Plant in Turkish Cuisine) JOURNAL OF TOURISM AND GASTRONOMY STUDIES DOI 10.21325/jotags.2025.1558 YÖKSİS TR Index OpenAlex 5.1%
  2. 2024 Optimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Properties ACS Food Science & Technology DOI 10.1021/acsfoodscitech.4c00032 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 91.4%
  3. 2022 A novel gastronomy application technique for ready-to-eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.16538 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.8%
  4. 2021 Bazı Tahıl Benzeri Ürünlerin Besin İçeriği ve Gıda Endüstrisinde Kullanımı European Journal of Science and Technology (EJOSAT) DOI 10.31590/ejosat.789955 YÖKSİS OpenAlex 57.6%
  5. 2019 Ultraviolet (UV‐C) radiation as a practical alternative to decontaminate thyme ( iThymus vulgaris/i L.) Journal of Food Processing and Preservation DOI 10.1111/jfpp.13842 YÖKSİS SJR Q2 JCR Q3 OpenAlex 80.9%
  6. 2014 Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil in Water Emulsions Journal of Agricultural and Food Chemistry DOI 10.1021/jf503115j YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.9%
  7. 2014 QUALITY OF READY-TO-COOK MARINATED CHICKEN DRUMSTICKS AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE JOURNAL OF FOOD PROCESSING AND PRESERVATION DOI 10.1111/jfpp.12011 YÖKSİS SJR Q2 JCR Q3 OpenAlex 8.3%
  8. 2014 Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.) FOOD CHEMISTRY DOI 10.1016/j.foodchem.2014.02.027 YÖKSİS SJR Q1 JCR Q1 OpenAlex 89.1%
  9. 2024 Optimization of Protein Extraction from Halopteris scoparia Macroalgae by Ultrasonic-Assisted Enzymatic Extraction (UAEE): Bioactive, Chemical, and Technological Properties ACS Food Science & Technology DOI 10.1021/acsfoodscitech.4c00032 YÖKSİS SJR Q2 JCR Q3 OpenAlex top 10% OpenAlex 91.4%
  10. 2022 A novel gastronomy application technique for ready‐to‐eat salmon meat samples: Curcumin and black seed oil nanofibers with sous vide cooking Journal of Food Processing and Preservation DOI 10.1111/jfpp.16538 YÖKSİS SJR Q2 JCR Q3 OpenAlex 72.8%
  11. 2022 EFFECT OF ULTRAVIOLET (UV-C) LIGHT AND GASEOUS OZONE ON \nMICROBIAL AND COLOR QUALITIES OF WHOLE BLACK PEPPER SEEDS \n(PIPER NIGRUM L.) Carpathian Journal of Food Science and Technology DOI 10.34302/crpjfst/2022.14.2.10 YÖKSİS SJR Q4 JCR Q4 OpenAlex 78.3%
  12. 2014 Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY DOI 10.1021/jf503115j YÖKSİS SJR Q1 JCR Q1 OpenAlex top 10% OpenAlex 91.9%
  13. 2007 Bazı süt ürünlerinin mikrobiyolojik açıdan yasal düzenlemelere göre değerlendirilmesi Dünya Gıda YÖKSİS

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