Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI
Articles Published in Other Journals
Refereed Congress / Symposium Publications in Proceedings

INVESTIGATION OF THE SENSORY PROPERTIES OF GLUTEN-FREE NOODLES MADE FROM ORANGE CARROT FLOUR

International Conference on Gastronomy, Nutrition and Dietetics-VI, Turkey, 20 - 21 November 2024, vol.1

INVESTIGATION OF THE SENSORY PROPERTIES OF GLUTEN-FREE NOODLES MADE FROM CHICKPEA FLOUR

International Conference on Gastronomy, Nutrition and Dietetics-VI, Turkey, 20 - 21 November 2024, vol.1

Food Friendly Hotel Concept

3rd International Congress on Food Researches, Turkey, 16 - 18 October 2024

Alternative Meat Type: Rabbit Meat

3rd International Congress on Food Researches, Sivas, Turkey, 16 - 18 October 2024, vol.1

AN EXAMINATION OF DIFFERENT APPROACHES TO FOOD RESCUE OPERATIONS AMONG COUNTRIES

International Congress on Tourism, Culture and Economy, Macedonia, 8 - 10 May 2024

THE USE OF SPICES IN DESSERTS IN THE OTTOMAN EMPIRE

International Congress on Tourism, Culture and Economy, Macedonia, 8 - 10 May 2024

Using Artificial Intelligence in the Food and Beverage Industry

7th International Anatolian Agriculture, Food, Environment and Biology Congress, Turkey, 28 - 29 September 2024

Geographically Registered Food and Beverages in Sivas and Registration Potential

7th International Anatolian Agriculture, Food, Environment and Biology Congress, Turkey, 28 - 29 September 2024

ET VE KEMİK SUYUNUN BESLENMEDEKİ VE TÜRK MUTFAK KÜLTÜRÜNDEKİ YERİ

GANUD-5 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 11 - 13 November 2023, pp.191-199

KARADENİZ BÖLGESİ’NDE YETİŞEN YABANİ YENİLEBİLİR OTLARIN YEMEKLERDE KULLANIM ŞEKİLLERİNİN İNCELENMES

GANUD-5 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 17 - 13 November 2023, pp.96-109

SUSTAINABLE FOOD SUPPLY IN DISASTERS

2nd International Congress on Food Researches, Sivas, Turkey, 16 October 2023

DETERMINATION OF TURKEY'S GEOGRAPHICAL INDICATION FOOD PRODUCT MAP

2nd International Congress on Food Researches, Sivas, Turkey, 16 October 2023, pp.678-687

KENEVİR UNU İÇEREN UNLU MAMUL REÇETELERİNİN GELİŞTİRİLMESİ

ATLAS 10th INTERNATIONAL SOCIAL SCIENCES CONGRESS, Konya, Turkey, 09 March 2023

REVIEW OF THEMED HOTELS and RESTAURANTS AROUND THE WORLD

10. Uluslararası Atlas Sosyal ve Beşeri Bilimler Kongresi, Konya, Turkey, 9 - 10 March 2023, pp.486-503

GAYRİMÜSLİMLERİN TÜRK MUTFAĞINA ETKİLERİ

5. INTERNATIONAL ANKARA MULTIDISCIPLINARY STUDIES CONGRESS, Ankara, Turkey, 27 - 29 January 2023

TÜRK MUTFAĞINDAKİ DOLMALARIN FÜZYON TEKNİKLERLE YORUMLANMASI

5. INTERNATIONAL ANKARA MULTIDISCIPLINARY STUDIES CONGRESS, Ankara, Turkey, 27 January 2023

Çikolata Yapımında Farklı Yağların Kullanım İmkânı Belirlenmesi

2nd International Conference on Innovative Academic Studies, Konya, Turkey, 28 January 2023

INTERPRETATION OF LOCAL DISHES WITH MOLECULAR GASTRONOMY TECHNIQUES

INTERNATIONAL MEDITERRANEAN CONGRESS, Mersin, Turkey, 16 December 2022

Yeni Tat Algısı: Kokumi Üzerine Bir İnceleme

Internatıonal Congress On Food Researches, Sivas, Turkey, 14 October 2022, pp.209-213

NEW TASTE PERCEPTION: A STUDY ON KOKUMI

INTERNATIONAL CONGRESS on FOOD RESEARCHES, Sivas, Turkey, 14 - 16 October 2022, pp.209-213

NEW FOOD DERIVATION PRACTICES FROM LEFTOVER MEALS IN HOTEL KITCHENS TO PREVENT FOOD WASTE

International MALATYA Gastronomy Culture and Tourism Conference, Malatya, Turkey, 16 - 18 September 2022, pp.640-648

Bitkisel Kaynaklardan Taklit Hayvansal Yağ Üretimi

Internatıonal Congress On Food Researches, Sivas, Turkey, 14 October 2022, pp.69-75

Gıda İsrafının Önlenmesi İçin Otel Mutfaklarında Artan Yemeklerden Yeni Yemek Türetme Uygulamaları

International Malatya Gastronomy Culture And Tourism Conference, Malatya, Turkey, 08 August 2022

Investigation of Food and Beverage Services of Child Friendly Hotels in Mediterranean and Aegean Regions

4th International Family, Youth and Child-Friendly Tourism Management Congress, İstanbul, Turkey, 1 - 03 June 2022, pp.18

Comparison of the Sensory Properties of Bread Prepared with Different Soy Flour and Dill Formulations with the Simple Additive Weighting Method

GANUD - 3 International Conference on Gastronomy, Nutrition and Dietetics, İstanbul, Turkey, 6 - 08 May 2022, pp.24-25

Digitization of Sivas Local Cuisine

GANUD - 3 INTERNATIONAL CONFERENCE ON GASTRONOMY, NUTRITION AND DIETETICS, İstanbul, Turkey, 06 May 2022, pp.216-220

YAŞLANMA SÜRECİNDE KOLAJEN İÇERİKLİ BESLENMENİN ÖNEMİ

1. INTERNATIONAL CONGRESS OF GERONTOLOGY, Sivas, Turkey, 18 March 2022, pp.152-156

AGING in FUNCTIONAL FOODS and INGREDIENTS

1. INTERNATIONAL CONGRESS OF GERONTOLOGY, Sivas, Turkey, 18 March 2022, pp.147-151

Determination of Uses of Turkish Coffee in Milk Desserts: Turkish Coffee Rice Pudding (Sütlaç)

International Anatolian Conference On Coffee & Cocoa, Malatya, Turkey, 03 December 2021, pp.7-11

Researching Online Food Orders by Geographical Regions: The Yemeksepeti Sample

AHI EVRAN International Conference on Scientific Research, Kırşehir, Turkey, 30 November 2021, vol.3, pp.743-749

Türk Kahvesinin Gastronomimizdeki Yeri ve Kahve Falının Gastronomik Unsur Olarak Turist Görüşlerin Belirlenmesi

Black Sea Summit 7th International Social Sciences Congress, Ordu, Turkey, 28 August 2021, pp.105

Gastronomi ve Mutfak Sanatları Bölümü Öğrencilerinin Fonksiyonel Gıdalar Hakkında Bilgi Düzeylerinin Ölçülmesi

XI. UMTEB International Congress on Vocational & Technical Sciences, Ankara, Turkey, 03 September 2021

Mor ve Turuncu Renkli Tatlı Patateslerden Nişasta Üretim Olanaklarının Araştırılması

International Congress on Sciences and Engineerıng for Sustainability 2021, İstanbul, Turkey, 16 April 2021, pp.153-154

Sivas Sokak Lezzetleri ve Tüketicilerin Sokak Lezzetlerine Bakış Açısı

5th International Management and Social Research Conference, 17 - 18 October 2020, pp.18-19

Coğrafi İşaretli Et Ürünleri

IV. Et Ürünleri Çalıştayı, Turkey, 6 - 08 October 2020, pp.105

Diet Fiber Use in Emulsified Meat Products

International Nutrition Conference 2K20, 22 - 23 July 2020

LAVANTANIN SİVAS EKOLOJİK ŞARTLARINDA UÇUCU YAĞ ORANIN VE KOMPOZİSYONUNUN BELİRLENMESİ

ANKARA INTERNATIONAL CONGRESS ON SCIENTIFICRESEARCHES, Ankara, Turkey, 4 - 06 October 2019, pp.357-365

Current View Of Third Age Tourism

International Symposium on Multidisciplinary Academic Studies, 16 - 17 November 2018

Investigation of Usage of Red Beetroot and Black Carrot Extracts in Emulsifying Meat Products

International Conference on Innovative Engineering Applications, Sivas, Turkey, 20 - 22 September 2018

Investigation of Possibilities of Using Essential Oils Instead of Nitrite in Chicken Salami

International Conference on InnovativeEngineering Applications, Sivas, Turkey, 20 - 22 September 2018

PASTIRMADAKİ TUZUN AZALTILMASINDA POTASYUM KLORÜRÜN ETKİSİ

İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 26 - 28 October 2017

EMÜLSİFİYE ET ÜRÜNLERİNDE DİYET LİF KULLANIMI

İç Anadolu Bölgesi 3. Tarım ve Gıda Kongresi, 26 - 28 October 2017

Yaşlılıkta Güncel Sorun: Yetersiz Beslenme

I. Uluslararası Bilimsel ve Mesleki Çalışmalar Kongresi, 5 - 08 October 2017 Sustainable Development

Production Techniques of Madimak Tea (Polygonum cognatum Meissn)

International Congress on Medicinal and Aromatic Plants, 9 - 12 May 2017

Effects of Nisin and Natamycin on Microbiological and Physiochemical Qualities of Meatball Supplied From Yildizeli Sivas

International Congress On Advances In Veterinary Sciences & Technics | ICAVST 2016, 27 October 2015 - 29 October 2016
Books & Book Chapters

Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues

in: Food Analogues: Emerging Methods and Challenges, CAN ÖZLEM PELİN, GÖKSEL SARAÇ MERYEM, ASLAN TÜRKER DUYGU, Editor, Springer Nature, Berlin, pp.353-376, 2024

Gastronomide Uygulamalı Eğitime Genel Bakış

in: Gastronomi Alanında Tematik Araştırmalar III, OĞAN YENER, Editor, Çizgi Kitabevi Yayınları, Konya, pp.183-195, 2024

Pastacılıkta Gıda ve Personel Hijyeni ve Etik

in: Tatlı ve Pastacılık, KOÇ HAKAN; ALTINTAŞ BAYRAM, Editor, Akademisyen Yayınevi, Ankara, pp.55-68, 2023

Yiyecek İçecek İşletmelerinde Gıda Güvenliği

in: Gıda Güvenliği, Halil Yalçın, Editor, Akademisyen Yayınevi, Ankara, pp.267-281, 2023

Dijitalleşen Dünyada Stratejik Kent Yönetimi ve Marka Şehir Olma Süreci

in: Dijital Çağda İletişim Çalışmaları, Abdülhakim Bahadır DARI, Editor, PARADİGMA YAYINEVİ, Çanakkale, pp.111-142, 2022

Et ve Et Ürünlerinde Duyusal Analizler

in: Tüm Yönleriyle Et Analizler, ÖZLEM PELİN CAN, Editor, Akademisyen Yayınevi, Ankara, pp.287-304, 2022

Sivas Çorbaları

in: UYGULAMALI SİVAS MUTFAĞI, ALİM YILDIZ,HAKAN KOÇ, Editor, SİVAS CUMHURİYET ÜNİVERSİTESİ YAYINLARI, Sivas, pp.32-67, 2022

Gıdalarda Renk

Akademisyen Kitabevi, Ankara, 2021

Londra

in: Dünya'da En Çok Ziyaret Edilen Destinasyonlar, Mustafa Işkın, Editor, Ekin Yayınevi, Ankara, pp.47-60, 2021

Doğanşar

in: Sivas Turizmi, Mustafa Işkın, Editor, Ekin Yayınevi, Ankara, pp.55-65, 2021

Gıda ve Renk Kavramı

in: Gıdalarda Renk, Emre Hastaoğlu, Editor, Akademisyen Yayınevi, Ankara, pp.1-14, 2021

Yiyecek ve İçecek İşletmelerinde Gıda Muhafaza Yöntemleri

in: Yiyecek ve İçecek İşletmelerinde Satın Alma ve Depolama, Erkan Sağlık, Muhammed Yıldız, Editor, Eğitim Yayınevi, Konya, pp.105-119, 2021

Yıldızeli

in: Sivas Turizmi, Mustafa Işkın, Editor, Ekin Yayınevi, Ankara, pp.173-183, 2021

Et ve Et Ürünlerinde Tekstür

in: Gıdalarda Tekstür, Meryem Göksel Saraç, Editor, Nobel Yayınevi, pp.79-90, 2020

Doğu Anadolu Bölgesi

in: Türk Mutfağında Coğrafi İşaretli Lezzetler, Mustafa Işkın, Editor, Nobel Akademik Yayıncılık, pp.63-99, 2020
Episodes in the Encyclopedia
Metrics

Publication

103

Citation (WoS)

12

H-Index (WoS)

8

Citation (Scopus)

27

H-Index (Scopus)

8

Citiation (TrDizin)

16

H-Index (TrDizin)

2

Citiation (Sum Other)

30

Project

10

Thesis Advisory

7

Open Access

4
UN Sustainable Development Goals