• Yeşil yıldızlı otellerin atık gıda uygulamaları; iİstanbul örneği 

  Ertaş Sabancı, Ayşen; Onur, Neslihan (2024)

  Gıdaların tarladan sofraya gelinceye kadar olan tüm süreçlerinde ekonomik ve çevresel kayıplar yaşanmaktadır. Kaynakların kullanımı sırasında en az kayıpla işlenmesi ve oluşan gıda atıklarının uygun şekillerde geri ...

• Vegan yaşam tarzını benimseyen bireylerin karşılaştığı psikososyal risk faktörleri 

  Solmaz Avcıkurt, Ayla; Ertaş Sabancı, Ayşem; Çoşan, Dilek; Kaya, Burcu (Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü, 2024)

  İnsanlar etik, ekolojik, dini veya sağlık temelli motivasyonlar sebebiyle vejetaryen ve vegan beslenmeye geçiş yapmaktadır. Vejetaryen beslenme tarzının kendi içerisinde birçok çeşidi bulunmaktadır. Fakat bu diyet çeşitlerinin ...

• Perceived overqualification: evaluation for gastronomy students 

  Onat, Gökhan; Karakuş, Yusuf (2023)

  One of the important elements for the food and beverage industry to carry out its activities successfully is the performance of the employees. Since it is a labor-intensive industry, employees become even more important. ...

• A new enzymatic clarification method for pomegranate juice: Removal of defects and improvement of quality by tannase, lactonase and papain 

  Türkyılmaz, Meltem; Hamzaoğlu, Fatmagül; Özkan, Mehmet (Elsevier, 2024)

  Effects of clarification with "tannase," "tannase+lactonase," "papain," "aspartic protease" and "tannase+lactonase+papain" on defects (turbidity, sediment and color loss) and important constituents (phenolics, anthocyanins, ...

• Review of process and extraction effects on the bioavailability of anthocyanins in grapes 

  Gülsünoğlu Konuşkan, Zehra; Bakır, Sena; Teka, Tilahun A.; Kashtiban, Ayla Elmi; Karimidastjerd, Atefeh (Ankara University, 2024)

  Grapes are widely consumed worldwide in various forms, including fresh and dried, or processed into products like juice, vinegar, wine, and so on. Anthocyanins, mainly found in grapes, are responsible for various ...

• The mediator role of customer satisfaction in the effect of gastronomic image on behavioral intention 

  Onat, Gökhan; Güneren, Ebru (Escola Superior Gestao, 2024)

  In recent years, it has become evident that gastronomic tourism plays a crucial role in destination development. The primary objective of this study is to investigate the impact of a destination's gastronomy image on ...

• Does trust in vaccination affect eating out behavior?: An application on local people 

  Onat, Gökhan (2023)

  The aim of this study is to reveal trust in vaccination and intention to eating out bahavior. There may be many variables among the reasons why people choose to eat out. However, it is reasonable to think that the food and ...

• Investigating the content and bioaccessibility of phenolic compounds in roots of Rosa canina L. and Rosa pimpinellifolia L. 

  Macit, Merve; Aras, Aliye; Çapanoğlu Güven, Esra; Bakır, Sena (Van Yüzüncü Yıl Üniversitesi, 2023)

  Rosehip is among the most important plants with high economic value, mainly used in foods and beverages from ancient times to the present. In this study, Rosa canina L. and Rosa pimpinellifolia L. roots, consumed as tea ...

• Increase in colour stability of pomegranate juice against 5-hydroxymethylfurfural (HMF) through copigmentation with phenolic acids 

  Türkyılmaz, Meltem; Hamzaoğlu, Fatmagül; Çiftçi, Rümeysa Betül Arı; Özkan, Mehmet (Wiley, 2023)

  BACKGROUNDAnthocyanins are responsible for both attractive colour of pomegranate juice (PJ) and its health-promoting effects against cancer and coronary heart disease. However, 5-hydroxymethylfurfural (HMF) at some ...

• Effect of drying treatments on the global metabolome and health-related compounds in tomatoes 

  Bakır, Sena; Hall, Robert, D.; de Vos, Ric C.H.; Mumm, Roland; Kadakal, Çetin; Çapanoğlu, Esra (Elsevier, 2022)

  Drying fruits and vegetables is a long-established preservation method, and for tomatoes, in most cases sundrying is preferred. Semi-drying is relatively a new application aimed to preserve better the original tomato properties. ...

• Biochemical content of cherry laurel (Prunus laurocerasus L.) fruits with edible coatings based on caseinat, Semperfresh and lecithin 

  Yavuz Abanoz, Yasemin; Okcu, Zühal (TÜBİTAK, 2022)

  : Cherry laurel is one of the most important cherry species and naturally grown in Black sea region in Turkey. Its fruits are sold at high price in local markets in northern parts of Turkey. Cherry laurel fruits are very ...

• Tabak prezantasyonunun kötü görünümlü yiyeceklerin kabulüne etkisi: Şırdan örneği 

  Uçuk, Ceyhun; Kahraman, Ayşe Gülnihal; Özdemir, Sami Sonat (2022)

  Bu çalışma, görünümü sebebiyle tüketimi tercih edilmeyen yemeklerin estetik değeri bulunan sunumlar yoluyla kabulünün artırılmasını ele almaktadır. Bu kapsamda kötü görünümlü yemekleri temsilen şırdan dolması, yenilikçi ...

• Restoranların günümüz teknolojisine uyumunun belirlenmesi için endeks oluşturulması ve uyum sıralamalarının tespiti üzerine bir araştırma 

  Yıldırım, Gülsün; Çalışkan, Gültekin (2021)

  Teknolojik gelişmeler ile birlikte ortaya çıkan akıllı konseptlerde yapılan yatırımların değerlendirilebilmesi ve ölçülebilmesi için çeşitli çalışmalar yapılmıştır. Bu çalışmada akıllı şehir ile başlayan ve akıllı otel ...

• How did covid-19 affected career intentions of students studying tourism 

  Özışık Yapıcı, Olcay; Yıldırım, Gülsün; Bal, Cengiz (2021)

  This study aims to determine whether there is a difference between the career plans of the students majoring tourism programs before and after the corona virus and disease pandemic. A total of 705 people studying tourism ...

• Novel cold process applications for the preservation of bioactive components of several natural functional foods 

  Kılıç, Aydın (Elsevier, 2022)

  Abstract These studies include some novel cold unit operation applied on bioactive foods. There are some novel cold unit operations applied on bioactive foods like fish, pollen, and white in literature. In this regard, ...

• Olguların ağız tadıyla ifadesi: Türk halk kültüründe acı, tatlı ve tuzlu 

  Özdemir, Sami Sonat; Kahraman, Ayşe Gülnihal (Geleneksel Yayıncılık, 2022)

  The concepts of bitter, sweet, sour, and salty have an important place in expressing the tastes of food as four basic taste elements. Besides the meanings they represent in the frame of different tastes, they are used as ...

• Experimental identification of thermal steam pressure sensitivity of omega-3 fatty acids in fish 

  Kılıç, Aydın (Taylor & Francis Ltd., 2022)

  The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the omega-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), ...

• Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 

  Kamiloğlu, Senem; Özdal, Tuğba; Bakır, Sena; Çapanoğlu, Esra (Elsevier, 2021)

  In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/ sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides ...

• Natural diversity in health related phytochemicals in Turkish tomatoes 

  Bakır, Sena; Çapanoğlu, Esra; Hall, Robert, D.; de Vos, Ric C.H. (IOS Press, 2021)

  BACKGROUND: Tomatoes are important fruits in the Mediterranean diet and are considered to reduce the risk of different human diseases due to their antioxidative powers. OBJECTIVE: The purpose of the present study was ...

• Antecedents of the concept of travel intention during the pandemic: A case study from Turkey 

  Onat, Gökhan; Karakuş, Yusuf; Pimentel, Thiago Duarte; Doğan, Yunus (Universidade de Caxias Do Sul, 2021)

  The purpose of this study is to reveal the effect of Covid-19 fear on travel intention and to test the mediating effect of reliance on vaccine in the relationship between fear of Covid-19 and travel intention. In this ...

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