Hande Doğruyol

Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid

Hande Doğruyol, Sühendan Mol, Serap Coşansu · Food Microbiology · 2020 · 59 citations

Agriculture, Food Science, Microbiology +16

Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage

Gülgün F. Ünal Şengör, Murat Ö. Balaban, Bülent Topaloğlu et al. · Food Science and Technology · 2018 · 34 citations · Full text

Agriculture, Fisheries, Food Science +14

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Hande Doğruyol, Sühendan Mol · Journal of Food Processing and Preservation · 2016 · 27 citations

Agriculture, Food Science, Microbiology +17

Effects of Air and Helium Cold Plasma on Sensory Acceptability and Quality of Fresh Sea Bass (Dicentrarchus labrax)

Sühendan Mol, Tamer Akan, S. Kartal et al. · Food and Bioprocess Technology · 2022 · 19 citations

Agriculture, Food Science, Zoology +8

Evaluation of Health Risks Attributed to Toxic Trace Elements and Selenium in Farmed Mediterranean Mussels from Türkiye and Bulgaria

Hande Doğruyol, Sühendan Mol, Şafak Ulusoy et al. · Biological Trace Element Research · 2024 · 12 citations · Full text

Veterinary Medicine, Environmental Sciences, Toxicology +17