\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\n\n\n\n\n\n\n\n\n
\u0130lkel Bu\u011fday Unlar\u0131n\u0131n Krakerlerde Kullan\u0131m Potansiyeli<\/strong><\/p>\n
Use Potential of Ancient Wheat Flours in Crackers<\/em><\/p>\n
Sinem T\u00dcRK ASLAN<\/p>\n
Fatma I\u015eIK<\/p>\n
Ya\u011fmur DEM\u0130R<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u015eeker \u0130kamesi Olarak Do\u011fal Tatland\u0131r\u0131c\u0131lar ile Glutensiz Muffin Kek \u00dcretimi ve Kalite De\u011ferlendirmesi<\/strong><\/p>\n
Production of Gluten-Free Muffin Cakes Using Natural Sweeteners as Sugar Substitutes and Their Quality Evaluation<\/em><\/p>\n
Sultan ACUN<\/p>\n
H\u00fclya G\u00dcL<\/p>\n
\u015eeyma ULUT\u00dcRK<\/p>\n
Hande Elif \u00c7EV\u0130K<\/p>\n
Yasin YAVER<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Toplu Beslenme Kurumlar\u0131nda \u00c7al\u0131\u015fan Bireylerin Obezite, Beden Alg\u0131s\u0131 D\u00fczeyleri ve Yeme Tutumu De\u011ferlerinin \u0130ncelenmesi<\/strong><\/p>\n
Investigation of Obesity, Body Perception Levels and Eating Attitude Values of Individuals Working in Mass Catering Organisation<\/em><\/p>\n
Elif DEM\u0130R<\/p>\n
Haydar \u00d6ZPINAR<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Atat\u00fcrk Orman \u00c7iftli\u011fi M\u00fcze ve Sergi Salonu\u2019nun T\u00fcrkiye\u2019deki Gastronomi M\u00fczeleri A\u00e7\u0131s\u0131ndan De\u011ferlendirilmesi<\/strong><\/p>\n
Evaluation of Atat\u00fcrk Forest Farm Museum and Exhibition Hall in terms of Gastronomy Museums in Turkey<\/em><\/p>\n
Feridun AYDINLI<\/p>\n
Birsen BULUT SOLAK<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi Deneyimi, Gastronomik Duygular ve Davran\u0131\u015fsal Niyet \u0130li\u015fkisi: Ala\u00e7at\u0131 Ot Festivali\u2019ne Kat\u0131lanlar \u00dczerinde Bir Ara\u015ft\u0131rma<\/strong><\/p>\n
The Relationship between Gastronomy Experience, Gastronomic Emotions and Behavioral Intention: A Research on the Participants of Ala\u00e7at\u0131 Herb Festival<\/em><\/p>\n
Sercan BENL\u0130<\/p>\n
A. Celil \u00c7AKICI<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Farkl\u0131 Y\u00f6ntemlerle Kurutulmu\u015f Meyve Tozlar\u0131n\u0131n Antioksidan ve Duyusal \u00d6zelliklerinin Belirlenmesi<\/strong><\/p>\n
Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods<\/em><\/p>\n
Burcu ERSOY<\/p>\n
G\u00fclay BAYSAL<\/p>\n
Tu\u011f\u00e7e CEYHAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
E\u011fitim Mutfaklar\u0131nda G\u0131da \u0130sraf\u0131 S\u00fcrecinin Belirlenmesine Y\u00f6nelik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n
A Study to Determine the Process of Food Waste in Educational Kitchens<\/em><\/p>\n
Yeliz DEM\u0130R<\/p>\n
Mehmet ERKAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yeti\u015fkin Bireylerin Probiyotik Besinler Hakk\u0131nda Bilgi D\u00fczeyleri ve T\u00fcketim Durumlar\u0131n\u0131n Belirlenmesi<\/strong><\/p>\n
The Determination of Probiotic Foods Knowledge Level and Consumption Status of Adults<\/em><\/p>\n
\u0130lknur AYDIN<\/p>\n
Zehra G\u00dcLS\u00dcNO\u011eLU KONU\u015eKAN<\/p>\n
Burcu ERSOY<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yiyecek \u0130\u00e7ecek \u0130\u015fletmeleri Y\u00f6neticilerinin Co\u011frafi \u0130\u015faretli \u00dcr\u00fcnlere Y\u00f6nelik G\u00f6r\u00fc\u015fleri: Boyabat (Sinop) \u00d6rne\u011fi<\/strong><\/p>\n
Opinions of Food and Beverage Business Managers on Geographically Indicated Products: Boyabat (Sinop) Case<\/em><\/p>\n
Faruk \u00dcNAL<\/p>\n
Ceyhun AKYOL<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
G\u00f6\u00e7 Fakt\u00f6r\u00fcn\u00fcn Mutfak K\u00fclt\u00fcr\u00fcne Etkisi: Trabzon \u00d6rne\u011fi<\/strong><\/p>\n
The Effect of Migration Factor on Culinary Culture: Trabzon Case<\/em><\/p>\n
Zeynep BAKKALO\u011eLU<\/p>\n
Mehmet Akif \u015eEN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yerel Halk\u0131n Bak\u0131\u015f A\u00e7\u0131s\u0131yla \u0130zmir\u2019in Gastronomi Turizmi De\u011ferleri ve Geli\u015fme Potansiyeli<\/strong><\/p>\n
Gastronomy Tourism Values and Development Potential of \u0130zmir from the Perspective of the Local People<\/em><\/p>\n
Y\u0131lmaz AKG\u00dcND\u00dcZ<\/p>\n
Ye\u015fim KOBA<\/p>\n
Ceylan ALKAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
X, Y ve Z Ku\u015fa\u011f\u0131 Bireylerin Yeme Al\u0131\u015fkanl\u0131klar\u0131n\u0131 Etkileyen Motivasyon Fakt\u00f6rlerini Belirlemeye Y\u00f6nelik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n
A Study to Determine the Motivation Factors Affecting the Eating Habits of Generation X, Y, and Z Individuals<\/em><\/p>\n
Yeliz DEM\u0130R<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Kombu\u00e7a, Tempeh ve Kim\u00e7i\u2019nin \u00dcretim Teknikleri ve Sa\u011fl\u0131k \u00dczerine Etkileri<\/strong><\/p>\n
Production Techniques of Kombucha, Tempeh and Kimchi and Their Effects on Health<\/em><\/p>\n
Goncag\u00fcl YILMAZ<\/p>\n
Emre VATANSEVER<\/p>\n
Zerrin Y\u00dcKSEL<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Halkla \u0130li\u015fkilerin En Lezzetli Hali: \u201cGastro Halkla \u0130li\u015fkiler\u201d<\/strong><\/p>\n
The Most Delicious Form of Public Relations: \u201cGastro Public Relations\u201d<\/em><\/p>\n
Ebru AK\u00c7AY<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u0130nsan-G\u0131da Etkile\u015fimi: Gastronomide Kullan\u0131lan \u015eekil De\u011fi\u015ftiren G\u0131dalar<\/strong><\/p>\n
Human-food Interaction: Shape-changing Foods Used in Gastronomy<\/em><\/p>\n
Duygu BA\u015eKAYA SEZER<\/p>\n
G\u00f6zde KUMUZ<\/p>\n
\u015eerif BALDIRAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Sorumlu \u00dcretim ve T\u00fcketim Ara\u015ft\u0131rmalar\u0131nda G\u0131dalar\u0131n Yeri<\/strong><\/p>\n
The Role of Foods in Responsible Production and Consumption Research<\/em><\/p>\n
Gizem Sultan KAMAN<\/td>\n
<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
<\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n
<\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n
GASTRONOMY OCAK 2024 C\u0130LT 8 SAYI 1 DOI L\u0130STES\u0130<\/strong><\/td>\n <\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","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 2024 ISSN: 2528-9411 e-ISSN: 2687-1920…<\/p>\n","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\/tr\/wp-json\/wp\/v2\/pages\/1442"}],"collection":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/comments?post=1442"}],"version-history":[{"count":2,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/1442\/revisions"}],"predecessor-version":[{"id":1467,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/1442\/revisions\/1467"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/media?parent=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

\u0130lkel Bu\u011fday Unlar\u0131n\u0131n Krakerlerde Kullan\u0131m Potansiyeli<\/strong><\/p>\n Use Potential of Ancient Wheat Flours in Crackers<\/em><\/p>\n Sinem T\u00dcRK ASLAN<\/p>\n Fatma I\u015eIK<\/p>\n Ya\u011fmur DEM\u0130R<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
\u015eeker \u0130kamesi Olarak Do\u011fal Tatland\u0131r\u0131c\u0131lar ile Glutensiz Muffin Kek \u00dcretimi ve Kalite De\u011ferlendirmesi<\/strong><\/p>\n Production of Gluten-Free Muffin Cakes Using Natural Sweeteners as Sugar Substitutes and Their Quality Evaluation<\/em><\/p>\n Sultan ACUN<\/p>\n H\u00fclya G\u00dcL<\/p>\n \u015eeyma ULUT\u00dcRK<\/p>\n Hande Elif \u00c7EV\u0130K<\/p>\n Yasin YAVER<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Toplu Beslenme Kurumlar\u0131nda \u00c7al\u0131\u015fan Bireylerin Obezite, Beden Alg\u0131s\u0131 D\u00fczeyleri ve Yeme Tutumu De\u011ferlerinin \u0130ncelenmesi<\/strong><\/p>\n Investigation of Obesity, Body Perception Levels and Eating Attitude Values of Individuals Working in Mass Catering Organisation<\/em><\/p>\n Elif DEM\u0130R<\/p>\n Haydar \u00d6ZPINAR<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Atat\u00fcrk Orman \u00c7iftli\u011fi M\u00fcze ve Sergi Salonu\u2019nun T\u00fcrkiye\u2019deki Gastronomi M\u00fczeleri A\u00e7\u0131s\u0131ndan De\u011ferlendirilmesi<\/strong><\/p>\n Evaluation of Atat\u00fcrk Forest Farm Museum and Exhibition Hall in terms of Gastronomy Museums in Turkey<\/em><\/p>\n Feridun AYDINLI<\/p>\n Birsen BULUT SOLAK<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Gastronomi Deneyimi, Gastronomik Duygular ve Davran\u0131\u015fsal Niyet \u0130li\u015fkisi: Ala\u00e7at\u0131 Ot Festivali\u2019ne Kat\u0131lanlar \u00dczerinde Bir Ara\u015ft\u0131rma<\/strong><\/p>\n The Relationship between Gastronomy Experience, Gastronomic Emotions and Behavioral Intention: A Research on the Participants of Ala\u00e7at\u0131 Herb Festival<\/em><\/p>\n Sercan BENL\u0130<\/p>\n A. Celil \u00c7AKICI<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
Farkl\u0131 Y\u00f6ntemlerle Kurutulmu\u015f Meyve Tozlar\u0131n\u0131n Antioksidan ve Duyusal \u00d6zelliklerinin Belirlenmesi<\/strong><\/p>\n Determination of Antioxidant and Sensory Properties of Dried Fruit Powder by Different Methods<\/em><\/p>\n Burcu ERSOY<\/p>\n G\u00fclay BAYSAL<\/p>\n Tu\u011f\u00e7e CEYHAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n
E\u011fitim Mutfaklar\u0131nda G\u0131da \u0130sraf\u0131 S\u00fcrecinin Belirlenmesine Y\u00f6nelik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n A Study to Determine the Process of Food Waste in Educational Kitchens<\/em><\/p>\n Yeliz DEM\u0130R<\/p>\n Mehmet ERKAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yeti\u015fkin Bireylerin Probiyotik Besinler Hakk\u0131nda Bilgi D\u00fczeyleri ve T\u00fcketim Durumlar\u0131n\u0131n Belirlenmesi<\/strong><\/p>\n The Determination of Probiotic Foods Knowledge Level and Consumption Status of Adults<\/em><\/p>\n \u0130lknur AYDIN<\/p>\n Zehra G\u00dcLS\u00dcNO\u011eLU KONU\u015eKAN<\/p>\n Burcu ERSOY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yiyecek \u0130\u00e7ecek \u0130\u015fletmeleri Y\u00f6neticilerinin Co\u011frafi \u0130\u015faretli \u00dcr\u00fcnlere Y\u00f6nelik G\u00f6r\u00fc\u015fleri: Boyabat (Sinop) \u00d6rne\u011fi<\/strong><\/p>\n Opinions of Food and Beverage Business Managers on Geographically Indicated Products: Boyabat (Sinop) Case<\/em><\/p>\n Faruk \u00dcNAL<\/p>\n Ceyhun AKYOL<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
G\u00f6\u00e7 Fakt\u00f6r\u00fcn\u00fcn Mutfak K\u00fclt\u00fcr\u00fcne Etkisi: Trabzon \u00d6rne\u011fi<\/strong><\/p>\n The Effect of Migration Factor on Culinary Culture: Trabzon Case<\/em><\/p>\n Zeynep BAKKALO\u011eLU<\/p>\n Mehmet Akif \u015eEN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Yerel Halk\u0131n Bak\u0131\u015f A\u00e7\u0131s\u0131yla \u0130zmir\u2019in Gastronomi Turizmi De\u011ferleri ve Geli\u015fme Potansiyeli<\/strong><\/p>\n Gastronomy Tourism Values and Development Potential of \u0130zmir from the Perspective of the Local People<\/em><\/p>\n Y\u0131lmaz AKG\u00dcND\u00dcZ<\/p>\n Ye\u015fim KOBA<\/p>\n Ceylan ALKAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
X, Y ve Z Ku\u015fa\u011f\u0131 Bireylerin Yeme Al\u0131\u015fkanl\u0131klar\u0131n\u0131 Etkileyen Motivasyon Fakt\u00f6rlerini Belirlemeye Y\u00f6nelik Bir Ara\u015ft\u0131rma<\/strong><\/p>\n A Study to Determine the Motivation Factors Affecting the Eating Habits of Generation X, Y, and Z Individuals<\/em><\/p>\n Yeliz DEM\u0130R<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Kombu\u00e7a, Tempeh ve Kim\u00e7i\u2019nin \u00dcretim Teknikleri ve Sa\u011fl\u0131k \u00dczerine Etkileri<\/strong><\/p>\n Production Techniques of Kombucha, Tempeh and Kimchi and Their Effects on Health<\/em><\/p>\n Goncag\u00fcl YILMAZ<\/p>\n Emre VATANSEVER<\/p>\n Zerrin Y\u00dcKSEL<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Halkla \u0130li\u015fkilerin En Lezzetli Hali: \u201cGastro Halkla \u0130li\u015fkiler\u201d<\/strong><\/p>\n The Most Delicious Form of Public Relations: \u201cGastro Public Relations\u201d<\/em><\/p>\n Ebru AK\u00c7AY<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
\u0130nsan-G\u0131da Etkile\u015fimi: Gastronomide Kullan\u0131lan \u015eekil De\u011fi\u015ftiren G\u0131dalar<\/strong><\/p>\n Human-food Interaction: Shape-changing Foods Used in Gastronomy<\/em><\/p>\n Duygu BA\u015eKAYA SEZER<\/p>\n G\u00f6zde KUMUZ<\/p>\n \u015eerif BALDIRAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
Sorumlu \u00dcretim ve T\u00fcketim Ara\u015ft\u0131rmalar\u0131nda G\u0131dalar\u0131n Yeri<\/strong><\/p>\n The Role of Foods in Responsible Production and Consumption Research<\/em><\/p>\n Gizem Sultan KAMAN<\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n
<\/td>\n	<\/td>\n<\/tr>\n<\/tbody>\n
<\/td>\n	<\/td>\n<\/tr>\n<\/tbody>\n
GASTRONOMY OCAK 2024 C\u0130LT 8 SAYI 1 DOI L\u0130STES\u0130<\/strong><\/td>\n	<\/i> PDF<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","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 2024 ISSN: 2528-9411 e-ISSN: 2687-1920…<\/p>\n","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\/tr\/wp-json\/wp\/v2\/pages\/1442"}],"collection":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/comments?post=1442"}],"version-history":[{"count":2,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/1442\/revisions"}],"predecessor-version":[{"id":1467,"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/pages\/1442\/revisions\/1467"}],"wp:attachment":[{"href":"https:\/\/aydingastronomy.aydin.edu.tr\/tr\/wp-json\/wp\/v2\/media?parent=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}