\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Kad\u0131nlar\u0131n Kahve Konulu Akademik \u00c7al\u0131\u015fmalardaki Temsiline Sosyolojik Bak\u0131\u015f: Bibliyometrik Haritalama ile G\u00f6rsel Bir Ke\u015fif<\/strong><\/p>\n
A Sociological Perspective on the Representation of Women in Academic Studies of Coffee: A Visual Exploration with Bibliometric Mapping<\/em><\/p>\n
Song\u00fcl \u00c7ilem KAYA<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Etnik Restoranlar\u0131n Tercih Edilmesinde Etkili Olan Fakt\u00f6rlerin Belirlenmesi:
\nG\u0131da Neofolisinin D\u00fczenleyici Rol\u00fc<\/strong><\/p>\n
Determining the Factors Influencing the Preference for Ethnic Restaurants: The Moderating Role of Food Neophilia<\/em>Emine KALE<\/p>\n
Havva G\u00dcNER<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Determination of the Amount of Food Waste in the University Refectory and
\nthe Effect of Improvements Made to Reduce Food Waste<\/strong>\u00dcniversite Yemekhanesinde G\u0131da \u0130sraf\u0131 Miktar\u0131n\u0131n Belirlenmesi ve G\u0131da \u0130sraf\u0131n\u0131 Azaltmak i\u00e7in Yemeklerin \u0130yile\u015ftirilmesi<\/em>Ezgi DEM\u0130R \u00d6ZER<\/p>\n
H\u00fcrmet K\u00dc\u00c7\u00dcKKATIRCI BAYKAN<\/p>\n
Mustafa KAD\u0130R ESEN<\/p>\n
B\u00fc\u015fra CANARSLAN<\/p>\n
Dorukan BOYACI<\/p>\n
Vesile \u015eENOL<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Determination of Importance Levels of Gastrodiplomacy Elements by AHP Method<\/strong><\/p>\n
Gastrodiplomasi Unsurlar\u0131n\u0131n \u00d6nem D\u00fczeylerinin AHP Y\u00f6ntemiyle Belirlenmesi<\/em><\/p>\n
Mehmet Selman BAYINDIR<\/p>\n
Sibel \u00d6N\u00c7EL G\u00dcLER,<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
T\u00fcrk ve Frans\u0131z Mutfaklar\u0131nda Peynir Kullan\u0131m\u0131n\u0131n Kar\u015f\u0131la\u015ft\u0131rmal\u0131 Analizi<\/strong><\/p>\n
A Comparative Analysis of the Use of Cheese in Turkish and French Cuisines<\/em><\/p>\n
Zeynep MENTE\u015eE<\/p>\n
\u015eevki ULEMA<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Co\u011frafi \u0130\u015farete Sahip G\u0131da \u00dcr\u00fcnlerinin Men\u00fclerde Kullan\u0131m D\u00fczeylerinin Belirlenmesi: Gaziantep \u0130li \u00d6rne\u011fi<\/strong><\/p>\n
Determining The Use Levels of Food Products With Geographical Indications In Menus: The Example Of Gaziantep Province<\/em><\/p>\n
Meryem CAN<\/p>\n
Emrah KESK\u0130N<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Farkl\u0131 Pi\u015firme Kaplar\u0131n\u0131n Se\u00e7ili \u00dc\u00e7 Yeme\u011fin Duyusal \u00d6zellikleri \u00dczerine Etkisi<\/strong><\/p>\n
Effect of Different Cookingware on Sensory Properties of Three Selected Dishes<\/em><\/p>\n
Hami \u00dcNL\u00dc<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
A\u015f\u00e7\u0131lar\u0131n Sosyal Gastronomi Olgusuna Bak\u0131\u015f A\u00e7\u0131s\u0131: \u0130zmir Depremi \u00d6rne\u011fi<\/strong><\/p>\n
The Perspective of Chefs on The Phenomenon of Social Gastronomy: Izmir Earthquake Example<\/em><\/p>\n
Burcu KAYA<\/p>\n
\u015eimal YAKUT AYMANKUY<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Farkl\u0131 Boza \u00c7e\u015fitlerinin Duyusal \u00d6zelliklerinin K\u0131yaslanmas\u0131<\/strong><\/p>\n
Comparison of Sensory Properties of Different Boza Varieties<\/em><\/p>\n
Aleyna EL\u0130BOL<\/p>\n
G\u00f6rkem TEY\u0130N<\/p>\n
M. Cihat \u0130NTEPE<\/p>\n
Dilek ARDUZLAR KA\u011eAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Gaziantep \u0130lindeki Ev Han\u0131mlar\u0131n\u0131n Butik Pasta \u00dcretimine Bak\u0131\u015f\u0131<\/strong><\/p>\n
Gaziantep Housewives Perspective on Boutique Cake Production<\/em><\/p>\n
Nurdane TA\u015e<\/p>\n
Esra \u00c7IKMAZ<\/p>\n
At\u0131n\u00e7 OLCAY<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Isparta Ka\u015f\u0131kl\u0131 T\u00f6ren Men\u00fcs\u00fcn\u00fcn Karbon Ayak \u0130zinin De\u011ferlendirilmesi<\/strong><\/p>\n
Carbon Footprint Assessment of Isparta Spoon Ceremony Menu<\/em><\/p>\n
Havva Nilg\u00fcn BUDAK<\/p>\n
Sezen CO\u015eKUN<\/p>\n
Mehmet Berk VAROL<\/p>\n
F\u00fcgen DURLU \u00d6ZKAYA<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u00c7oklu Duyusal Deneyim, \u0130novasyon ve Teknolojik Geli\u015fmelerin Gastronomi Perspektifinden \u00d6rneklerle \u0130ncelenmesi<\/strong><\/p>\n
Examining Multi-Sensory Experience and Innovation with Examples from the Gastronomy Perspective<\/em><\/p>\n
Esra \u00d6ZATA \u015eAH\u0130N<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yenilik\u00e7i Yakla\u015f\u0131m Olarak Fonksiyonel Noodle \u00dcretiminde Kullan\u0131lan Temel Bile\u015fenler<\/strong><\/p>\n
Key Ingredients Used in Functional Noodle Production as an Innovative Approach<\/em><\/p>\n
Cihat G\u00dcNER<\/p>\n
Hakan BA\u015eDO\u011eAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Gourmet Salts and Molecular Gastronomy<\/strong><\/p>\n
Gurme Tuzlar\u0131 ve Molek\u00fcler Gastronomi<\/em><\/p>\n
H\u00fcdayi ERCO\u015eKUN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
GASTRONOMY OCAK 2025 C\u0130LT 9 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 2025 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\/1494"}],"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=1494"}],"version-history":[{"count":11,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1494\/revisions"}],"predecessor-version":[{"id":1532,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1494\/revisions\/1532"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Kad\u0131nlar\u0131n Kahve Konulu Akademik \u00c7al\u0131\u015fmalardaki Temsiline Sosyolojik Bak\u0131\u015f: Bibliyometrik Haritalama ile G\u00f6rsel Bir Ke\u015fif<\/strong><\/p>\n A Sociological Perspective on the Representation of Women in Academic Studies of Coffee: A Visual Exploration with Bibliometric Mapping<\/em><\/p>\n Song\u00fcl \u00c7ilem KAYA<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Etnik Restoranlar\u0131n Tercih Edilmesinde Etkili Olan Fakt\u00f6rlerin Belirlenmesi: \nG\u0131da Neofolisinin D\u00fczenleyici Rol\u00fc<\/strong><\/p>\n Determining the Factors Influencing the Preference for Ethnic Restaurants: The Moderating Role of Food Neophilia<\/em>Emine KALE<\/p>\n Havva G\u00dcNER<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Determination of the Amount of Food Waste in the University Refectory and \nthe Effect of Improvements Made to Reduce Food Waste<\/strong>\u00dcniversite Yemekhanesinde G\u0131da \u0130sraf\u0131 Miktar\u0131n\u0131n Belirlenmesi ve G\u0131da \u0130sraf\u0131n\u0131 Azaltmak i\u00e7in Yemeklerin \u0130yile\u015ftirilmesi<\/em>Ezgi DEM\u0130R \u00d6ZER<\/p>\n H\u00fcrmet K\u00dc\u00c7\u00dcKKATIRCI BAYKAN<\/p>\n Mustafa KAD\u0130R ESEN<\/p>\n B\u00fc\u015fra CANARSLAN<\/p>\n Dorukan BOYACI<\/p>\n Vesile \u015eENOL<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Determination of Importance Levels of Gastrodiplomacy Elements by AHP Method<\/strong><\/p>\n Gastrodiplomasi Unsurlar\u0131n\u0131n \u00d6nem D\u00fczeylerinin AHP Y\u00f6ntemiyle Belirlenmesi<\/em><\/p>\n Mehmet Selman BAYINDIR<\/p>\n Sibel \u00d6N\u00c7EL G\u00dcLER,<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
T\u00fcrk ve Frans\u0131z Mutfaklar\u0131nda Peynir Kullan\u0131m\u0131n\u0131n Kar\u015f\u0131la\u015ft\u0131rmal\u0131 Analizi<\/strong><\/p>\n A Comparative Analysis of the Use of Cheese in Turkish and French Cuisines<\/em><\/p>\n Zeynep MENTE\u015eE<\/p>\n \u015eevki ULEMA<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Co\u011frafi \u0130\u015farete Sahip G\u0131da \u00dcr\u00fcnlerinin Men\u00fclerde Kullan\u0131m D\u00fczeylerinin Belirlenmesi: Gaziantep \u0130li \u00d6rne\u011fi<\/strong><\/p>\n Determining The Use Levels of Food Products With Geographical Indications In Menus: The Example Of Gaziantep Province<\/em><\/p>\n Meryem CAN<\/p>\n Emrah KESK\u0130N<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Farkl\u0131 Pi\u015firme Kaplar\u0131n\u0131n Se\u00e7ili \u00dc\u00e7 Yeme\u011fin Duyusal \u00d6zellikleri \u00dczerine Etkisi<\/strong><\/p>\n Effect of Different Cookingware on Sensory Properties of Three Selected Dishes<\/em><\/p>\n Hami \u00dcNL\u00dc<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
A\u015f\u00e7\u0131lar\u0131n Sosyal Gastronomi Olgusuna Bak\u0131\u015f A\u00e7\u0131s\u0131: \u0130zmir Depremi \u00d6rne\u011fi<\/strong><\/p>\n The Perspective of Chefs on The Phenomenon of Social Gastronomy: Izmir Earthquake Example<\/em><\/p>\n Burcu KAYA<\/p>\n \u015eimal YAKUT AYMANKUY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Farkl\u0131 Boza \u00c7e\u015fitlerinin Duyusal \u00d6zelliklerinin K\u0131yaslanmas\u0131<\/strong><\/p>\n Comparison of Sensory Properties of Different Boza Varieties<\/em><\/p>\n Aleyna EL\u0130BOL<\/p>\n G\u00f6rkem TEY\u0130N<\/p>\n M. Cihat \u0130NTEPE<\/p>\n Dilek ARDUZLAR KA\u011eAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Gaziantep \u0130lindeki Ev Han\u0131mlar\u0131n\u0131n Butik Pasta \u00dcretimine Bak\u0131\u015f\u0131<\/strong><\/p>\n Gaziantep Housewives Perspective on Boutique Cake Production<\/em><\/p>\n Nurdane TA\u015e<\/p>\n Esra \u00c7IKMAZ<\/p>\n At\u0131n\u00e7 OLCAY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Isparta Ka\u015f\u0131kl\u0131 T\u00f6ren Men\u00fcs\u00fcn\u00fcn Karbon Ayak \u0130zinin De\u011ferlendirilmesi<\/strong><\/p>\n Carbon Footprint Assessment of Isparta Spoon Ceremony Menu<\/em><\/p>\n Havva Nilg\u00fcn BUDAK<\/p>\n Sezen CO\u015eKUN<\/p>\n Mehmet Berk VAROL<\/p>\n F\u00fcgen DURLU \u00d6ZKAYA<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u00c7oklu Duyusal Deneyim, \u0130novasyon ve Teknolojik Geli\u015fmelerin Gastronomi Perspektifinden \u00d6rneklerle \u0130ncelenmesi<\/strong><\/p>\n Examining Multi-Sensory Experience and Innovation with Examples from the Gastronomy Perspective<\/em><\/p>\n Esra \u00d6ZATA \u015eAH\u0130N<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yenilik\u00e7i Yakla\u015f\u0131m Olarak Fonksiyonel Noodle \u00dcretiminde Kullan\u0131lan Temel Bile\u015fenler<\/strong><\/p>\n Key Ingredients Used in Functional Noodle Production as an Innovative Approach<\/em><\/p>\n Cihat G\u00dcNER<\/p>\n Hakan BA\u015eDO\u011eAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Gourmet Salts and Molecular Gastronomy<\/strong><\/p>\n Gurme Tuzlar\u0131 ve Molek\u00fcler Gastronomi<\/em><\/p>\n H\u00fcdayi ERCO\u015eKUN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
GASTRONOMY OCAK 2025 C\u0130LT 9 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 2025 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\/1494"}],"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=1494"}],"version-history":[{"count":11,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1494\/revisions"}],"predecessor-version":[{"id":1532,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/pages\/1494\/revisions\/1532"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/en\/wp-json\/wp\/v2\/media?parent=1494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}