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Baz\u0131 Yenilebilir Kaplamalar\u0131n F\u0131r\u0131nlanm\u0131\u015f Havucun Fizikokimyasal \u00d6zelliklerine Etkisi<\/strong><\/p>\n
The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots<\/em><\/p>\n
\u015eeyda \u00d6ZT\u00dcRK<\/p>\n
Esma Nur GE\u00c7ER<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u00c7ocuk Dostu Restoranlara Y\u00f6nelik \u00c7evrimi\u00e7i \u015eik\u00e2yetlerin De\u011ferlendirilmesi: \u0130stanbul \u00d6rne\u011fi<\/strong><\/p>\n
Evaluation of Online Complaints About Child\u2013Friendly Restaurants: The Case of Istanbul<\/em><\/p>\n
Kansu GEN\u00c7ER<\/p>\n
Defne KE\u015eKEKC\u0130<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi Turizmi ve G\u0131da Pazarlar\u0131: Netnografik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n
Gastronomy Tourism and Food Markets: A Netnographic Research<\/em><\/p>\n
Suat AKY\u00dcREK<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Turistlerin Yeni Gastronomi Etkinliklerine Kat\u0131lma Niyeti<\/strong><\/p>\n
The Intention of Tourists to Participate in New Gastronomy Events<\/em><\/p>\n
Ahmet YARI\u015e<\/p>\n
Erg\u00fcl KAN\u0130K<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Fonksiyonel Glutensiz Bisk\u00fcvi \u00dcretiminde Kenevir Tohum Ununun De\u011ferlendirilmesi<\/strong><\/p>\n
Evaluation of Hemp Seed Flour in Functional Gluten-Free Biscuits Production<\/em><\/p>\n
Fatma HAYIT<\/p>\n
Levent YAZICI<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
The Effect of Registered Product of Mersin Bozyaz\u0131 Kavutu on Appetite<\/strong><\/p>\n
Mersin \u0130linin Tescilli \u00dcr\u00fcn\u00fc Bozyaz\u0131 Kavutunun \u0130\u015ftah Durumu \u00dczerine Etkisi<\/em><\/p>\n
Eda PARLAK<\/p>\n
Bet\u00fcl G\u00dcL\u015eEN ATALAY<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u0130\u015f-Aile ve Aile-\u0130\u015f Ya\u015fam\u0131 \u00c7at\u0131\u015fma Durumlar\u0131 ile Prososyal Motivasyon Davran\u0131\u015f\u0131 Aras\u0131ndaki \u0130li\u015fki: Mutfak \u00c7al\u0131\u015fanlar\u0131 \u00dczerine Bir Ara\u015ft\u0131rma<\/strong><\/p>\n
The Relationship Between Prosocial Motivation Behavior with Work-Family and Family-Work Life Conflict Situations:
\nA Research on Kitchen Employees<\/em><\/p>\n
Mehmet CAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yemek Stilistli\u011fi Uygulamalar\u0131n\u0131n Otel ve Restoranlarda Yap\u0131lan Yemek Sunumlar\u0131 \u00dczerindeki Etkisi<\/strong><\/p>\n
Food Stylist Applications to the Menus of Hotel and Restaurant Businesses<\/em><\/p>\n
Adile SARITA\u015e<\/p>\n
\u00dcmit SORMAZ,<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u0130stanbul\u2019daki Baz\u0131 Yiyecek ve \u0130\u00e7ecek \u0130\u015fletmelerinde \u0130\u00e7 Ortam Havas\u0131n\u0131n Mikrobiyolojik Kalitesi<\/strong><\/p>\n
Microbiological Quality of Indoor Air in Several Food and Beverage Businesses in Istanbul<\/em><\/p>\n
Ba\u015fak G\u00f6k\u00e7e \u00c7\u00d6L<\/p>\n
Harun AKSU<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Orta \u00c7a\u011f\u2019da Avrupa Mutfak K\u00fclt\u00fcr\u00fc<\/strong><\/p>\n
European Culinary Culture in the Middle Ages<\/em><\/p>\n
Emir Hilmi \u00dcNER<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u00d6rg\u00fctsel K\u00fclt\u00fcr ve \u0130leti\u015fim Ba\u011flam\u0131nda \u201cL\u00fcks Restoran\u201d Konsepti<\/strong><\/p>\n
The \u201cLuxury Restaurant\u201d Concept in The Context of Organizational Culture and Communication<\/em><\/p>\n
U\u011fur KA\u00c7AN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Korunma Motivasyonu ve G\u0131da G\u00fcvenli\u011fi \u0130li\u015fkisi: UNESCO Gastronomi \u015eehirlerine Y\u00f6netsel Yakla\u015f\u0131m<\/strong><\/p>\n
The Relationship between Protection Motivation and Food Safety: A Management Approach to UNESCO Gastronomy Cities<\/em><\/p>\n
Serhat B\u0130NG\u00d6L<\/p>\n
\u00d6znur CUMHUR<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Betain ve Tah\u0131l \u00dcr\u00fcnlerindeki Varl\u0131\u011f\u0131<\/strong><\/p>\n
Betaine and Presence in Cereal Products<\/em><\/p>\n
H\u00fcseyin BOZ<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
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GASTRONOMY TEMMUZ 2023 C\u0130LT 7 SAYI 2 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 Temmuz 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\/1416"}],"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=1416"}],"version-history":[{"count":2,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions"}],"predecessor-version":[{"id":1434,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions\/1434"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Baz\u0131 Yenilebilir Kaplamalar\u0131n F\u0131r\u0131nlanm\u0131\u015f Havucun Fizikokimyasal \u00d6zelliklerine Etkisi<\/strong><\/p>\n The Effect of Some Edible Coatings on the Physicochemical Properties of Baked Carrots<\/em><\/p>\n \u015eeyda \u00d6ZT\u00dcRK<\/p>\n Esma Nur GE\u00c7ER<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u00c7ocuk Dostu Restoranlara Y\u00f6nelik \u00c7evrimi\u00e7i \u015eik\u00e2yetlerin De\u011ferlendirilmesi: \u0130stanbul \u00d6rne\u011fi<\/strong><\/p>\n Evaluation of Online Complaints About Child\u2013Friendly Restaurants: The Case of Istanbul<\/em><\/p>\n Kansu GEN\u00c7ER<\/p>\n Defne KE\u015eKEKC\u0130<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi Turizmi ve G\u0131da Pazarlar\u0131: Netnografik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n Gastronomy Tourism and Food Markets: A Netnographic Research<\/em><\/p>\n Suat AKY\u00dcREK<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Turistlerin Yeni Gastronomi Etkinliklerine Kat\u0131lma Niyeti<\/strong><\/p>\n The Intention of Tourists to Participate in New Gastronomy Events<\/em><\/p>\n Ahmet YARI\u015e<\/p>\n Erg\u00fcl KAN\u0130K<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Fonksiyonel Glutensiz Bisk\u00fcvi \u00dcretiminde Kenevir Tohum Ununun De\u011ferlendirilmesi<\/strong><\/p>\n Evaluation of Hemp Seed Flour in Functional Gluten-Free Biscuits Production<\/em><\/p>\n Fatma HAYIT<\/p>\n Levent YAZICI<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
The Effect of Registered Product of Mersin Bozyaz\u0131 Kavutu on Appetite<\/strong><\/p>\n Mersin \u0130linin Tescilli \u00dcr\u00fcn\u00fc Bozyaz\u0131 Kavutunun \u0130\u015ftah Durumu \u00dczerine Etkisi<\/em><\/p>\n Eda PARLAK<\/p>\n Bet\u00fcl G\u00dcL\u015eEN ATALAY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u0130\u015f-Aile ve Aile-\u0130\u015f Ya\u015fam\u0131 \u00c7at\u0131\u015fma Durumlar\u0131 ile Prososyal Motivasyon Davran\u0131\u015f\u0131 Aras\u0131ndaki \u0130li\u015fki: Mutfak \u00c7al\u0131\u015fanlar\u0131 \u00dczerine Bir Ara\u015ft\u0131rma<\/strong><\/p>\n The Relationship Between Prosocial Motivation Behavior with Work-Family and Family-Work Life Conflict Situations: \nA Research on Kitchen Employees<\/em><\/p>\n Mehmet CAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yemek Stilistli\u011fi Uygulamalar\u0131n\u0131n Otel ve Restoranlarda Yap\u0131lan Yemek Sunumlar\u0131 \u00dczerindeki Etkisi<\/strong><\/p>\n Food Stylist Applications to the Menus of Hotel and Restaurant Businesses<\/em><\/p>\n Adile SARITA\u015e<\/p>\n \u00dcmit SORMAZ,<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u0130stanbul\u2019daki Baz\u0131 Yiyecek ve \u0130\u00e7ecek \u0130\u015fletmelerinde \u0130\u00e7 Ortam Havas\u0131n\u0131n Mikrobiyolojik Kalitesi<\/strong><\/p>\n Microbiological Quality of Indoor Air in Several Food and Beverage Businesses in Istanbul<\/em><\/p>\n Ba\u015fak G\u00f6k\u00e7e \u00c7\u00d6L<\/p>\n Harun AKSU<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Orta \u00c7a\u011f\u2019da Avrupa Mutfak K\u00fclt\u00fcr\u00fc<\/strong><\/p>\n European Culinary Culture in the Middle Ages<\/em><\/p>\n Emir Hilmi \u00dcNER<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u00d6rg\u00fctsel K\u00fclt\u00fcr ve \u0130leti\u015fim Ba\u011flam\u0131nda \u201cL\u00fcks Restoran\u201d Konsepti<\/strong><\/p>\n The \u201cLuxury Restaurant\u201d Concept in The Context of Organizational Culture and Communication<\/em><\/p>\n U\u011fur KA\u00c7AN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Korunma Motivasyonu ve G\u0131da G\u00fcvenli\u011fi \u0130li\u015fkisi: UNESCO Gastronomi \u015eehirlerine Y\u00f6netsel Yakla\u015f\u0131m<\/strong><\/p>\n The Relationship between Protection Motivation and Food Safety: A Management Approach to UNESCO Gastronomy Cities<\/em><\/p>\n Serhat B\u0130NG\u00d6L<\/p>\n \u00d6znur CUMHUR<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Betain ve Tah\u0131l \u00dcr\u00fcnlerindeki Varl\u0131\u011f\u0131<\/strong><\/p>\n Betaine and Presence in Cereal Products<\/em><\/p>\n H\u00fcseyin BOZ<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
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GASTRONOMY TEMMUZ 2023 C\u0130LT 7 SAYI 2 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 Temmuz 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\/1416"}],"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=1416"}],"version-history":[{"count":2,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions"}],"predecessor-version":[{"id":1434,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1416\/revisions\/1434"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}