| Glutensiz revani üretimi üzerine bir araştırma E Kavrut Fen Bilimleri Enstitüsü, 2015 | 2 | 2015 |
| Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage Y Çelebi, E Kavrut, M Bulut, Y Çetintaş, A Tekin, AA Hayaloğlu, ... Food Chemistry 448, 139185, 2024 | 1 | 2024 |
| Kıyma ve Kıyma Benzeri Ürünlerde'Hamburger Hastalığı'olarak E. coli O157: H7'nin varlığı E KAVRUT Bayburt Üniversitesi Fen Bilimleri Dergisi 4 (2), 146-155, 2021 | 1 | 2021 |
| The antimicrobial effect of edible film packaging in instant meatballs on Escherichia coli O157:H7 E Kavrut, Ç Sezer Journal of the Hellenic Veterinary Medical Society 75 (1), 7059-7072, 2024 | | 2024 |
| Production of pH-Sensitive Natural Decomposition Indicator With Whey Protein Isolate-Based Edible Film to Monitor Fish Freshness E KAVRUT Latin American Applied Research 54 (2), 247-252, 2024 | | 2024 |
| Optimization of gluten-free semolina dessert (revani) formulation ıncluding different flours: response surface methodology E KAVRUT, Y Bayram Journal of the Institute of Science and Technology 14 (1), 244-256, 2024 | | 2024 |
| SILK ROAD APDC POLAT, N GÜLLÜDAĞ | | 2023 |
| Iğdır Halk Mutfak Kültüründe Yer Alan Lezzetlerin Değerlendirilmesi E KAVRUT Gastro-World 1 (2), 1-14, 2023 | | 2023 |
| Role and Selection of Plasticizing Substances in the Production of Edbile Packaging E KAVRUT 10. INTERNATIONAL SUMMIT SCIENTIFIC RESEARCH CONGRESS, 96, 2023 | | 2023 |
| Hazır Köftelerde Yenilebilir Film Ambalajlamanın Escherichia coli O157: H7 Üzerine Antimikrobiyal Etkisi E Kavrut Kafkas Üniversitesi Sağlık Bilimleri Enstitüsü, 2022 | | 2022 |
| Can It Obtain A pH-Sensıtıve Natural Decomposition Indicator With Protein-Based Edible Film Packaging? E KAVRUT ANADOLU 11.ULUSLARARASI UYGULAMALI BİLİMLER KONFERANSI, 251-252, 2022 | | 2022 |
| FARKLI YAKLAŞIMLARLA TARIMA YENİDEN BAKIŞ A SATAR, GÜL İsmail, YK HASPOLAT | | 2022 |
| Sensory Properties of Gluten Free Revani Sweet Semolina Pastry BY ENES KAVRUT 2nd Congress on Food Structure Design, 2016 | | 2016 |
Yeşim ElmacıEge University, Food Engineering Department, Professor在 ege.edu.tr 的电子邮件经过验证
Yeşim ElmacıEge University, Food Engineering Department, Professor在 ege.edu.tr 的电子邮件经过验证