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Employment (2)

Ardahan University: Ardahan, Ardahan, TR

Asst. Prof. (School of Tourism and Hospitality Management, Department of Gastronomy and Culinary Arts)
Employment
Source: Self-asserted source
Duygu Alp Baltakesmez

Suleyman Demirel University: Isparta, Isparta, TR

2013-06-14 to present | PhD, Post doctorate (Food Engineering)
Employment
Source: Self-asserted source
Duygu Alp Baltakesmez

Education and qualifications (1)

Süleyman Demirel Üniversitesi Mühendislik Fakültesi: Isparta, TR

2006-09-21 to 2011-06-19 (Food Science and Technology)
Education
Source: Self-asserted source
Duygu Alp Baltakesmez

Works (17)

The Resistance Abilities of Some Bacillus Species to Gastrointestinal Tract Conditions: Whole Genome Sequencing of the Novel Candidate Probiotic Strains Bacillus clausiiBA8 and Bacillus subtilisBA11

Food Science & Nutrition
2025-02 | Journal article
DOI: 10.1002/fsn3.70018
Contributors: Nursel Söylemez‐Milli; Pelin Ertürkmen; Duygu Alp Baltakesmez
Source: check_circle
Crossref

Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

Revista Mexicana de Ingeniería Química
2024-01-22 | Journal article
DOI: 10.24275/rmiq/alim24156
Part of ISSN: 1665-2738
Part of ISSN: 2395-8472
Contributors: P. Ertürkmen; Ö. Bulantekin; D. Alp-Baltakesmez
Source: Self-asserted source
Duygu Alp Baltakesmez

Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture

Turkish Journal of Agriculture - Food Science and Technology
2023-02-28 | Journal article
DOI: 10.24925/turjaf.v11i2.329-337.5751
Contributors: Duygu Alp; Samet Mısır
Source: check_circle
Crossref

SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES

Gıda
2022-10-30 | Journal article
DOI: 10.15237/gida.GD22038
Contributors: Duygu ALP; Hakan KULEAŞAN
Source: check_circle
Crossref

Food Packaging: Safety, Management and Quality

Nova Science Publishers
2022-10-20 | Book chapter
DOI: 10.52305/sepv4757
Part of ISBN: 9798886972498
Contributors: Duygu Alp Baltakesmez; Özcan Bulantekin
Source: Self-asserted source
Duygu Alp Baltakesmez

SOME CHARACTERISTICS OF TURKISH-STYLE FERMENTED GARLIC PICKLES PRODUCED USING FOUR DIFFERENT POTENTIALLY PROBIOTIC STARTER CULTURES

GIDA / THE JOURNAL OF FOOD
2022-09-12 | Journal article
Contributors: Duygu Alp Baltakesmez
Source: Self-asserted source
Duygu Alp Baltakesmez

Strain‐dependent effectivity, and protective role against enzymes of S‐layers in Lactiplantibacillus plantarum strains

Journal of Basic Microbiology
2022-05 | Journal article
DOI: 10.1002/jobm.202100590
Contributors: Duygu Alp
Source: check_circle
Crossref

The microbiological quality of various foods dried by applying different drying methods: a review

European Food Research and Technology
2021-06-02 | Journal article
DOI: 10.1007/s00217-021-03731-z
Contributors: Duygu Alp; Özcan Bulantekin
Source: check_circle
Crossref

Determination of competition and adhesion abilities of lactic acid bacteria against gut pathogens in a whole-tissue model

Bioscience of Microbiota Food and Health
2020 | Journal article
DOI: 10.12938/BMFH.2020-033
WOSUID: WOS:000581055600008
Contributors: Alp, Duygu; Kuleasan, Hakan
Source: check_circle
Web of Science Researcher Profile Sync

Determination of competition and adhesion abilities of lactic acid bacteria against gut pathogens in a whole-tissue model

Bioscience of Microbiota, Food and Health
2020-10 | Journal article
Source: Self-asserted source
Duygu Alp Baltakesmez

The importance of the S-layer on the adhesion and aggregation ability of Lactic acid bacteria

Molecular Biology Reports
2020-05-11 | Journal article
DOI: 10.1007/s11033-020-05430-6
Contributors: Duygu Alp; Hakan Kuleaşan; Aylin Korkut Altıntaş
Source: check_circle
Crossref

Adhesion mechanisms of lactic acid bacteria: conventional and novel approaches for testing

World Journal of Microbiology and Biotechnology
2019-10 | Journal article
DOI: 10.1007/s11274-019-2730-x
Part of ISSN: 0959-3993
Part of ISSN: 1573-0972
Source: Self-asserted source
Duygu Alp Baltakesmez
grade
Preferred source (of 2)‎

FARKLI KAYNAKLARDAN İZOLE EDİLMİŞ LAKTİK ASİT BAKTERİLERİNİN EKZOPOLİSAKKARİT ÜRETİMİ VE KOLESTEROL ASİMİLASYON YETENEKLERİNİN BELİRLENMESİ

GIDA / THE JOURNAL OF FOOD
2019-02-26 | Journal article
DOI: 10.15237/gida.gd18059
Part of ISSN: 1300-3070
Source: Self-asserted source
Duygu Alp Baltakesmez

Gıda Kaynaklı Viral Gastroenteritler

Turkish Journal of Agriculture - Food Science and Technology
2018-10-28 | Journal article
DOI: 10.24925/turjaf.v6i11.1592-1598.2054
Part of ISSN: 2148-127X
Source: Self-asserted source
Duygu Alp Baltakesmez
grade
Preferred source (of 2)‎

INVESTIGATION OF SOME PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM NATURAL SOURCES AND DETERMINATION OF THEIR ABILITY TO PREVENT PATHOGENIC ATTACHMENT IN INTESTINE MODEL

Dissertation or Thesis
Source: Self-asserted source
Duygu Alp Baltakesmez

S-Layer

2nd. INTERNATIONAL HEALTH SCIENCE and LIFE CONGRESS (IHSLC 2019)
Conference paper
Source: Self-asserted source
Duygu Alp Baltakesmez

Used as a Probiotic Lactobacillus spp. Strains of Cholesterol Lowering Effects and Possible Mechanisms

Journal article
Source: Self-asserted source
Duygu Alp Baltakesmez

Peer review (6 reviews for 4 publications/grants)

Review activity for Biotechnology letters. (1)
Review activity for Food control. (2)
Review activity for Indian journal of microbiology. (1)
Review activity for Journal of food measurement and characterization. (2)
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