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GOURMAND INTERNATIONAL taraf\u0131ndan geleneksel olarak d\u00fczenlenen GOURMAND AWARDS kapsam\u0131nda d\u00fcnya genelinde \u00dcniversite ve Akademik yay\u0131nlar (B22) kategorisinde dergimiz \u00fc\u00e7\u00fcnc\u00fcl\u00fck \u00f6d\u00fcl\u00fc ile onurland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/h4>\n

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Research Articles<\/strong><\/p>\n

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Tarhana Hamurundan \u00dcretilen Ekmeklerin Duyusal \u00d6zelliklerinin De\u011ferlendirilmesi<\/strong><\/p>\n Evaluation of Sensory Properties of Breads Produced from Tarhana Dough<\/em><\/p>\n Nihan G\u00d6\u011e\u00dc\u015e BA\u011eI\u015e<\/p>\n Aleyna G\u00dcN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u00c7evrim \u0130\u00e7i Yemek Tariflerine Y\u00f6nelik Betimsel Bir \u0130nceleme: Nefis Yemek Tarifleri Web Sitesi \u00d6rne\u011fi<\/strong><\/p>\n A Descriptive Review of Online Food Recipes: The Case of Nefis Yemek Tarifleri Web Site<\/em><\/p>\n Enes G\u00dcLE\u00c7<\/p>\n Kutay OKTAY,<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Fonksiyonel Bir G\u0131da Olarak Yenilebilir Mantarlar: Mutfak \u015eeflerinin Kullanma ve Bilgi Durumlar\u0131n\u0131n \u0130ncelenmesi<\/strong><\/p>\n Edible Mushrooms as a Functional Food: An Investigation of Kitchen Chefs\u2019 Usage and Knowledge<\/em><\/p>\n G\u00f6kmen DUMAN<\/p>\n Fulya SARPER<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
X, Y ve Z Ku\u015faklar\u0131n\u0131n T\u00fcrk Kahvesi T\u00fcketim Al\u0131\u015fkanl\u0131klar\u0131na Y\u00f6nelik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n A Study on Turkish Coffee Consumption Habits of X, Y and Z Generations<\/em><\/p>\n Yeliz DEM\u0130R<\/p>\n K\u00fcbra SA\u011eLAM<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi Deneyimlerinin Tavsiye Etme Niyetine Etkisi: Turist Memnuniyetinin Arac\u0131 Rol\u00fc<\/strong><\/p>\n The Effect of Gastronomy Experiences on Recommendation Intention: The Mediator Role of Tourist Satisfaction<\/em><\/p>\n Koray GEN\u00c7<\/p>\n Tuba ALDEM\u0130R<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi ve Mutfak Sanatlar\u0131 E\u011fitiminde Kar\u015f\u0131la\u015f\u0131lan Sorunlar\u0131n \u0130ncelenen Problem Durumlar\u0131 Ba\u011flam\u0131nda \nAnalizi<\/strong>Analysis of Problems Encountered in Gastronomy and Culinary Arts Education in the Context of Examined Problem Situations<\/em><\/p>\n Mehmet D\u00dcZG\u00dcN<\/p>\n \u0130rem YILMAZ<\/p>\n At\u0131n\u00e7 OLCAY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u00dcniversite \u00d6\u011frencilerinin COVID-19 \u00d6ncesi ve S\u00fcrecindeki Beslenme Al\u0131\u015fkanl\u0131klar\u0131n\u0131n \u0130ncelenmesi<\/strong><\/p>\n Investigation of University Students\u2019 Nutritional Habits at Before and During of COVID-19<\/em><\/p>\n G\u00f6zde T\u00dcRK\u00d6Z BAKIRCI<\/p>\n Y\u0131lmaz AKG\u00dcND\u00dcZ<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Gastronomi \u00d6\u011frencilerinin Yabanc\u0131 Dile \u0130li\u015fkin Kayg\u0131, \u00d6z Yeterlilik ve Tutumlar\u0131 Aras\u0131ndaki \u0130li\u015fki<\/strong><\/p>\n The Relationship Between Anxiety, Self-Efficacy and Attitudes of Gastronomy Students towards Foreign Language<\/em><\/p>\n Asuman TORLAK<\/p>\n Hatice Ferhan N\u0130ZAMLIO\u011eLU<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
The Registered Gastronomic Taste: Tokat Kebab<\/strong><\/p>\n Tescilli Gastronomik Lezzet: Tokat Kebab\u0131<\/em><\/p>\n Esra ES\u0130N Y\u00dcCEL<\/p>\n Cemal KAYA<\/p>\n Mustafa BAYRAM<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Su \u00dcr\u00fcnleri T\u00fcketimini ve T\u00fcketici Davran\u0131\u015flar\u0131n\u0131 Etkileyen Fakt\u00f6rler<\/strong><\/p>\n Factors Affecting Seafood Consumption and Consumer Behaviors<\/em><\/p>\n Furkan DURSUN<\/p>\n Bahar G\u00dcM\u00dc\u015e<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
S\u0131\u011f\u0131r Eti \u00dcretiminde Su Ayak \u0130zinin De\u011ferlendirilmesi<\/strong><\/p>\n Evaluation of Water Footprint in Beef Production<\/em><\/p>\n Yeliz DEM\u0130R<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
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GASTRONOMY OCAK 2023 C\u0130LT 7 SAYI 1 DOI L\u0130STES\u0130<\/strong><\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>","protected":false},"excerpt":{"rendered":" Dergipark Linki: https:\/\/dergipark.org.tr\/tr\/pub\/aydingas \u0130STANBUL AYDIN \u00dcN\u0130VERS\u0130TES\u0130 AYDIN GASTRONOMY DERG\u0130S\u0130 GASTRONOMY Ocak 2023 ISSN: 2528-9411 e-ISSN: 2687-1920…<\/p>","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"spay_email":""},"_links":{"self":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1386"}],"collection":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/comments?post=1386"}],"version-history":[{"count":3,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1386\/revisions"}],"predecessor-version":[{"id":1408,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1386\/revisions\/1408"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}