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Journal articles on the topic 'Turkish desserts'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Osman, GÜLDEMİR. "Unger, Friedrich. Şark Şekerciliği." Kadim, no. 2 (October 15, 2021): 187–91. https://doi.org/10.5281/zenodo.5628288.

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Friedrich Unger, the confectioner of Otto I of Greece, visited Istanbul in 1835. He examined the halwa makers and confectioners and compiled their recipes. As Turkish desserts have been recognized internationally due to their importance in Turkish material culture and their usage on special occasions, Unger published Conditorei des Orients in 1838. The book was recently translated into Turkish under the name Şark Şekerciliği, and it is one of the essential contributions to recognizing these sweets in the past. The author contributed significantly to the field by reflecting Ottoman confectioner

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AYDIN, ALI, HARUN AKSU, NEDIM TASKANAL, and UGUR GUNSEN. "MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS." Journal of Food Quality 32, no. 5 (2009): 590–606. http://dx.doi.org/10.1111/j.1745-4557.2009.00271.x.

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3

Güldemir, Osman. "Baklava Recipes from the Greek King Otto I to the Present." Athens Journal of Mediterranean Studies 8, no. 2 (2022): 93–106. http://dx.doi.org/10.30958/ajms.8-2-1.

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Baklava is important in Turkish cuisine because of its international recognition and its place in important days and tables in the society. It has many varieties such as melon, curd, almond, hazelnut and pistachio from past to present. Friedrich Unger, the confectioner of Otto I, the first king of Greece, visited Istanbul in 1835. “Conditorie des Orients”, published by Unger in 1838, is a unique resource for Ottoman confectionery. In this study, the recipe for baklava written by Unger was compared with the recipes for baklava in two books. The first of these is the 19th century Ottoman Turkish

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4

Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.

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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mou

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Yüksel, Hatice Pınar, Serdal Sabancı, and Basri Omaç. "Application of the Ohmic Heating Process to Make a Semolina Dessert with Milk." Turkish Journal of Agriculture - Food Science and Technology 11, no. 12 (2023): 2271–75. http://dx.doi.org/10.24925/turjaf.v11i12.2271-2275.6142.

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Traditional milk desserts are one of the most essential dessert groups that Turkish society consumes. Due to foaming activity, it was aimed to investigate the feasibility of the ohmic heating system to produce a semolina dessert with milk. Hence, an ohmic heating treatment was used to heat the milk, semolina, and sugar mix from 20°C to 100°C using three different voltage gradients (15, 17.5, and 20 V/cm) and then boil for two minutes. It was found that the current value escalated from 20°C to approximately 86°C but decreased after 86°C due to foaming. Since the total consumed energy during the

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Ozer, Cagla. "The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines." Journal of Culinary Science & Technology 18, no. 6 (2019): 560–71. http://dx.doi.org/10.1080/15428052.2019.1692745.

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Seçim, Yılmaz, and Gürkan Uçar. "Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine-in aspect of tourism." International Journal of Social Sciences and Education Research 3, no. 5 S (2017): 1478–84. http://dx.doi.org/10.24289/ijsser.317678.

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Mutlu, Ayse Gul, Ozen Kursun, Aylin Kasimoglu, and Muzaffer Dukel. "Determination of Aflatoxin M1 Levels and Antibiotic Residues in the Traditional Turkish Desserts and Ice Creams Consumed in Burdur City Center." Journal of Animal and Veterinary Advances 9, no. 15 (2010): 2035–37. http://dx.doi.org/10.3923/javaa.2010.2035.2037.

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9

Öz, Pınar, Özge Özgen Arun, and Harun Aksu. "Production techniques and product characteristics of “Kaymak” produced in Türkiye." Journal of Istanbul Veterinary Sciences 8, no. 1 (2024): 32–38. http://dx.doi.org/10.30704/http-www-jivs-net.1409670.

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With its unique creamy structure, delicious consistency, slightly acidic taste and aroma, “kaymak” is a traditional dairy product that is consumed with honey and jam for breakfast, in the production of Turkish delight with cream and cream candy, or in Turkish desserts such as kadayif and baklava because of its many features that increase the ornamentation, flavor and nutritional value. In Türkiye, two types of “kaymak” are produced as “Afyon Kaymağı” and “Lüle Kaymağı”, especially in the Aegean region (Afyonkarahisar and its surroundings) and Central Anatolia, as well as in Ankara, Bursa, Edir

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Domosiletskaya, Marina, and Alexander Novik. "Quince in the cultures and languages of the Albanian-Slavic borderland." JOURNAL OF ETHNOLOGY AND CULTUROLOGY XXXVI (December 2024): 35–45. https://doi.org/10.52603/rec.2024.36.05.

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The role of certain plants, and especially the importance of quince (Cydonia oblonga Mill.) in the nutritional culture of the peoples of the Western Balkans, is extremely exaggerated. The article deals with the Common quince, which is grown in commercial quantities in Albania, Kosovo, Serbia, North Macedonia and other countries in the region, with special attention to the territories of the immediate Albanian-Slavic borderland. The study is based on many years of field research in the Balkans (1990–2024) and data from specialized archives. The authors analyze the use of quince for food purpose

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Yıkmış, Seydi, Kübra Sağlam, and Adem Yetim. "The examination of spices used in the Ottoman palace cuisine." Journal of Human Sciences 14, no. 1 (2017): 1000. http://dx.doi.org/10.14687/jhs.v14i1.4508.

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The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful. Therefore, the culture of Turkish food and nutrition refers as the key of national culture. Therefore, it is very important to examine the characteristics of the Ottoman cuisine to introduce food culture. Traditionally Ottoman cuisine, soups, meat dishes, olive oil vegetables, salads and spices used in desserts are important. Nowa

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Özilgen, Mustafa. "Assessment of the energy utilization and carbon dioxide emission reduction potential of the microbial fertilizers. A case study on “ farm-to-fork ” production chain of Turkish desserts and confections." Journal of Cleaner Production 165 (November 2017): 564–78. http://dx.doi.org/10.1016/j.jclepro.2017.07.169.

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GÜVEN, SELMA, and HÜLYA DEMIR. "Recipe development for production of a Turkish dessert, cheese halva." International Journal of Dairy Technology 63, no. 4 (2010): 581–86. http://dx.doi.org/10.1111/j.1471-0307.2010.00611.x.

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İnce, Ayşenur, Hande Baltacıoğlu, Hasan Tangüler, and Hasan Uslu. "A traditional food: Köfter (Köftür), A grape-based central Anatolian dessert." Eurasian Journal of Science Engineering and Technology 6, no. 1 (2025): 53–60. https://doi.org/10.55696/ejset.1620334.

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Grape (Vitis vinifera) is a widely cultivated and highly consumed agricultural product around the world. Owing to their high content of sugars, vitamins, minerals, and antioxidants, they hold an important place in human nutrition. In addition to being consumed raw or dried, due to their perishable nature, grapes are processed into various fruit-based products to extend their shelf life and make them available for consumption throughout the year. Köfter (köftür) is a traditional Turkish product prepared using grape juice, wheat flour, and starch. In Central Anatolia, particularly in provinces s

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DİKER, OĞUZ, NURAY TÜRKER, ADNAN ÇETİNKAYA, and F. BEHZAT KAYA. "Geleneksel Türk Tatlısı Olarak Lokum ve Safranbolu Lokumu (Turkish Delight As a Traditional Dessert and Safranbolu Turkish Delight)." Journal of Tourism and Gastronomy Studies 5, no. 2 (2017): 333–44. http://dx.doi.org/10.21325/jotags.2017.135.

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AYDIN, Ferid, and Songül ÇAKMAKÇI. "Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production." TURKISH JOURNAL OF AGRICULTURE AND FORESTRY 38 (2014): 250–57. http://dx.doi.org/10.3906/tar-1307-76.

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Karakuş, Venüs, and Kurban Yaşar. "THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA." Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28, no. 1 (2025): 285–91. https://doi.org/10.17780/ksujes.1559065.

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Halva is a traditional Turkish dessert with origins in the Seljuk and Ottoman periods. Made from tahini, sugar, soapwort extract, and various additives, it is widely consumed in the Middle East and Mediterranean, particularly in Turkiye. Often enjoyed for breakfast and special occasions, tahini halva can be enriched with ingredients like cocoa, pistachios, and hazelnuts. This study produced halva using different ratios of peanut tahini (50% and 100%), with sesame tahini as the control and analyzed the mineral content of the samples. The halvas were prepared by mixing tahini with other componen

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18

Cokal, Yavuz, Ayhan Dagdelen, Osman Cenet, and Ugur Gunsen. "Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert." Food Control 26, no. 2 (2012): 337–40. http://dx.doi.org/10.1016/j.foodcont.2012.01.058.

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Seyyedcheraghi, Kimya, Halis Gürbüz Kotancılar, and Güzin Kaban. "Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert." International Food Research Journal 30, no. 1 (2023): 229–39. http://dx.doi.org/10.47836/ifrj.30.1.19.

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Acrylamide and 5-hydroxymethylfurfural (HMF), end products of Maillard reaction in heat-treated products, are known to have carcinogenic effects on human health. The present work thus investigated the effects of six different food additives (acetic acid, CaCl2, glycine, NaCl, NaHCO3, and sucrose), three different doses (0, 1.5, and 3%, w/w), and two frying durations (30 and 40 min) at 200°C on physicochemical properties of tray kadayif, a famous Turkish dessert. The lowest acrylamide formation was achieved with CaCl2, glycine, and NaCl additives; and the lowest HMF formation was achieved with

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Yildirim, Rusen Metin, Tuncay Gumus, and Muhammet Arici. "Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase." LWT 95 (September 2018): 72–77. http://dx.doi.org/10.1016/j.lwt.2018.04.004.

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Kahrıman, Halime Ebru, Fatma Çoçkun, and Fuat Yılmaz. "Nutritional habits during the Covid-19 pandemic in the Thrace Region and the relationship between some habits and catch Covid-19." Journal of Human Sciences 19, no. 2 (2022): 162–84. http://dx.doi.org/10.14687/jhs.v19i2.6251.

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During the Covid-19 pandemic, nutrition status of the society is significantly affected besides physical activity, sleep, education, business and social experiences etc. Balanced nutrition is required to have a good immune system. The aim of this study is to examine the nutritional habits of people in Thrace region in the Covid-19 outbreaks and to determine whether there is a relationship between nutrition habits and Covid-19 disease. The data of this research were collected in the first half of 2021. The participants of the study consist of individuals living in the Thrace region (Çanakkale,

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Tangüler, Hasan, Hasan Eleroğlu, Emir Ayşe Özer, and Nursel Develi Işıklı. "Unutulmak Üzere Olan Geleneksel Tatlımız: UĞUT." Turkish Journal of Agriculture - Food Science and Technology 3, no. 7 (2015): 604. http://dx.doi.org/10.24925/turjaf.v3i7.604-609.414.

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Uğut (wheatgrass marmalade / dessert) is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protein, fiber, vitamins, minerals, and enzyme. It is reported that the wheatgrass has antioxidant, anticancer, anti-aging, laxative, diuretic and antibacterial effects due to its rich composition. Uğut is also a good source of carbohydrate because of its flour contents. In this article, the composition and production methods of Uğut were discussed.

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Ünüsan. "Fruit and Vegetable Consumption Among Turkish University Students." International Journal for Vitamin and Nutrition Research 74, no. 5 (2004): 341–48. http://dx.doi.org/10.1024/0300-9831.74.5.341.

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A questionnaire was developed to determine the behaviors associated with eating fruit and vegetables and to assess perceived benefits and barriers to increasing fruit and vegetable consumption. A total of 713 non-food/nutrition major university students were randomly selected from seven universities in Turkey. Self-reported mean intake was found to be 3.67 ± 1.81 servings of fruit and vegetables per day. Positive correlations existed between daily fruit and vegetable portions. Male students were significantly higher than female students in body mass index measurements (BMI 22.71 vs. 20.1, p _

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Çekiç, İbrahim. "Think outside the box: traditional meat desserts in the culture of Turkish cuisine." Journal of Ethnic Foods 10, no. 1 (2023). http://dx.doi.org/10.1186/s42779-023-00196-1.

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AbstractTraditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to

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Nikeghbal, Nazanin, and Hilmi Rafet Yüncü. "Reflection of Turkish-Persian Linguistic Interaction on Turkish Cuisine." Journal of Tourism and Gastronomy Studies, October 1, 2022. http://dx.doi.org/10.21325/jotags.2022.1073.

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All societies in the world have their own culinary culture and diet. These diets are shaped according to the cultural, geographical, ecological structure and historical process. During this shaping period, different cultures influence each other. For instance, the cultural proximity of Turks and Iranians reflected in today's Turkish cuisine. Although over the centuries the official language of these countries has been totally different, countless cultural commonalities have inevitably led them to linguistic exchanges. The relations of these two neighboring countries started with their conversi

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jatwa, akshat, nitin chaudhary, and devendra pandey. "THE GROWING POPULARITY OF TURKISH FOOD IN INDIA: MARKET TRENDS AND BUSINESS OPPORTUNITIES." International Journal For Multidisciplinary Research 7, no. 3 (2025). https://doi.org/10.36948/ijfmr.2025.v07i03.46846.

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This work covers the evolving popularity of Turkish cuisine in India by means of marketing trends, consumer behavior, and business possibilities. Turkish culinary delights, especially dessert items such as Baklava and Kunafa, have become a niche yet potential market in urban and semi-urban markets, all triggered by globalization, digital media, and changing consumer preferences. The method adopted was qualitative and exploratory and involved surveying 40 to 50 respondents, mainly millennials and Gen Z from Tier-1 and Tier-2 cities. Results demonstrated that consumer interest stands very high a

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Basaran, Burhan, and Ozlem Faiz. "Determining the Levels of Acrylamide in Some Traditional Foods Unique to Turkey and Risk Assessment." Iranian Journal of Pharmaceutical Research 21, no. 1 (2022). http://dx.doi.org/10.5812/ijpr.123948.

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: In this study, exposure risk assessment was made by determining the acrylamide levels of some traditional foods frequently consumed by the Turkish society and registered geographical indication. For this purpose, acrylamide levels of 20 traditional foods [7 meat products, 3 loaves of bread, 3 bagels (simit), and 7 desserts] obtained from different bakeries, patisseries, and restaurants were determined by LC-MS/MS. Acrylamide levels were determined between 12.7 - 299 μg/kg in meat products, 11.8 - 69.3 μg/kg in bread, 11.8 - 179 μg/kg in bagels, 11.7 - 85.0 μg/kg in baked desserts, and 32.3 -

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BATU, Mikail, Fatemeh SARVARİ KOHNEHSHAHRİ, and Berfin VARIŞLI. "The Perception about Turkish and Iranian Culture of Iranian Immigrants: A Comparative Analysis with ZMET Technique." Türkiye İletişim Araştırmaları Dergisi/26306220, April 28, 2023. http://dx.doi.org/10.17829/turcom.1122465.

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The aim of this study is to determine the perceptions of culture and communication in the social life of Iran and Turkey. In the study, the prominent aspects, which Iranian migrants experience the culture and communication in social life, were examined. Also, the most prominent issues in Turkish and Iranian culture for Iranian immigrants were tried to be determined. In this context, Iranian immigrants living in Turkey were reached by using snowball sampling, and Zaltman’s ZMET Technique is used in the study. According to this technique, in-depth interviews were made with 10 Iranian immigrants

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Karahan Yılmaz, Sevil, and Günay Eskici. "Evaluation of emotional (depression) and behavioural (nutritional, physical activity and sleep) status of Turkish adults during the COVID-19 pandemic period." Public Health Nutrition, December 9, 2020, 1–8. http://dx.doi.org/10.1017/s136898002000498x.

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Abstract Objective: To evaluate emotional (depression) and behavioural (nutritional behaviours, physical activity status and sleep patterns) of Turkish adult individuals during the COVID-19 pandemic period. Design: Cross-sectional online survey. The participants filled out a questionnaire (developed by using Google Forms) that contained descriptive characteristics, nutritional behaviours, sleep patterns, physical activity status, anthropometric measurements, COVID-19-related level of knowledge and the questions of the Center for Epidemiological Studies Depression Scale through e-mail or social

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"Place Of Desserts In Turkısh Cuısıne." Research Journal of Social Sciences, 2018. http://dx.doi.org/10.22587/rjss.2018.11.1.2.

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Dikmen, D., C. Altınsoy, B. Dikmen, T. N. Balci, C. Viegas, and A. Rocha. "Water footprint and Med-Diet adherence: preliminary results from MedDietMenus4Campus." European Journal of Public Health 34, Supplement_3 (2024). http://dx.doi.org/10.1093/eurpub/ckae144.514.

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Abstract Background The Mediterranean Diet (MedD) is widely recognized as a health-promoting and sustainable dietary pattern. This study evaluated the environmental impacts of higher education institutes (HEI) menus via water footprint and the compliance with MedD in Croatia, Portugal and Turkey. Methods Water footprint calculation followed the methodology of Mekonnen and Hoekstra (2012). Adherence to the Med-Diet was evaluated using the Med-Diet Compliance Index (MeDCIn). All available options were considered, except for restrictions such as vegetarian, considering a 5-day/week and 1-meal/day

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Aksu, Samet Can, and Yılmaz Seçim. "Sensory Analysis of Vegan Acibadem Cookie Produced From Aquafaba in Terms of Consumers and Evaluation of Purchase Intention." Food Science & Nutrition 13, no. 4 (2025). https://doi.org/10.1002/fsn3.70141.

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ABSTRACTIn this study, a standard recipe for the vegan version of acibadem cookies, one of the important desserts in Turkish cuisine, was created. Within the scope of this study, the impact of sensory attributes on purchase intention was examined through the willingness to pay premium price. While investigating the effects of sensory attributes on purchase intention, it was also explored whether demographic factors such as income perception and dietary style revealed significant differences. The vegan product developed as part of the research contains no animal products and includes chickpea c

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BAYKARA TAŞKAYA, Arzu. "FRUIT GROWING IN CHIOS IN THE OTTOMAN EMPIRE." KÜLLİYAT Osmanlı Araştırmaları Dergisi, August 16, 2022. http://dx.doi.org/10.51592/kulliyat.1125963.

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Chios is an island of Greece in the Aegean Sea. The island, which is connected to the North Aegean region of the country, is separated from Turkey by the Strait of Chios. It is famous for mastic trees and mastic gum obtained from these trees. Shortly before the death of Suleiman the Magnificent, the island, which joined the Eyalet of the Archipelago (Eyālet-i Cezāyir-i Baḥr-i Sefīd in Ottoman Turkish) in the Ottoman Empire, was conquered by Kapudan Pasha Piyale Pasha in 1566. Due to the mountainous nature of Chios, a small part of its land is suitable for agriculture. A very small part of the

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TOPCU, Yavuz. "Turkish Consumers’ Purchase Decisions towards Erzurum Stuffed-kadayif with Protected Geographical Indication at Dessert Retailers." ÇOMÜ Ziraat Fakültesi Dergisi, December 13, 2023. http://dx.doi.org/10.33202/comuagri.1331240.

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Global climate change has rapidly changed consumers’ attitude and behavior toward food products by affecting significantly their supply and demand. In this context, the study was planned to determine the main factors affecting Erzurum Stuffed-kadayif purchasing decisions of Turkish consumers. The maim material of the research was obtained from 385 households residing in Erzurum, Turkey in 2021. Exploratory Factor Analysis and Two-step Cluster Analysis were used to explore Turkish consumers’ Erzurum Stuffed-kadayif purchase decisions at its retailers. The results of the research highlighted tha

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TOPCU, Yavuz. "Turkish Consumers’ Purchase Motivation towards Erzurum Stuffed-Kadayif with Protected Geographical Indication (PGI) at the Dessert Retailers." Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, November 13, 2023, 717–28. http://dx.doi.org/10.29133/yyutbd.1330521.

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Global climate change has rapidly changed consumers’attitude and behavior toward food products by affecting significantly their supply and demand. In this context, this study was planned to determine the main factors affecting Erzurum Stuffed-kadayif purchase motivation of Turkish consumers. The maim material of the research was obtained from 385 households residing in Erzurum, Turkey. Exploratory Factor Analysis and Two-step Cluster Analysis were used to explore Turkish consumers’ Erzurum Stuffed-kadayif purchase motivation at the dessert retailers. The results of the research highlighted tha

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Başar, Burak, and Hüseyin Boz. "Effect of different oils and sugar syrups on the properties of tray kadayif (traditional Turkish dessert)." Journal of Ethnic Foods 10, no. 1 (2023). http://dx.doi.org/10.1186/s42779-023-00178-3.

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AbstractThe aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P < 0.01) affected by the replacement of sunflower oil and hazelnut oil with butter. The cutting hardness values of the tray kadayif samples increased with the increase in the amount of sunflower oil added to the formulations. The highest hardness values were achieved in formulations without butter in terms of both cutting hardness and fork har

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ERCİK, Cevat, and Nilüfer ŞAHİN PERÇİN. "A Research on Geographically Indicated Kerebiç Dessert in the Scope of Sustainable Gastronomy." Anemon Muş Alparslan Üniversitesi Sosyal Bilimler Dergisi, May 26, 2022. http://dx.doi.org/10.18506/anemon.1053709.

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Kerebiç dessert is one of the local products identified with Mersin and registered as a geographical indication. In this research, the characteristics of the Kerebiç dessert were investigated within the scope of sustainable gastronomy. This study was carried out in the central districts of Mersin in 13 businesses that produce Kerebiç dessert including 10 Kerebiç chefs, 2 business owners and 1 sales representative. It was applied by the semi-structured interview technique and face-to-face interview technique. The study identified that none of the participants knew that the Kerebiç dessert is a

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Güleç, Hakan. "Food Styling and Food Photography with Generative AI." Journal of Tourism, Leisure and Hospitality, December 20, 2024. https://doi.org/10.48119/toleho.1573824.

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In the research, 8 dishes from Turkish Cuisine (İmambayıldı and zeytinyağlı enginar (artichoke with olive oil) for the olive oil theme, Adana kebab and Hünkâr beğendi for the main course theme, fırında sütlaç (baked rice pudding) and pumpkin dessert for the dessert theme, çay (Turkish tea) and Turkish coffee for the beverage theme) were produced separately using Adobe Firefly 3 and Dall-E 3 Artificial Intelligence (AI) applications, and the same number of real food photographs were added to them. Thirty-one volunteer professional food stylists and photographers participated in the study. Conse

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ZENCİR ÇİFTÇİ, Ebru, and Hilmi Rafet YÜNCÜ. "SENSORY EVALUATION OF SIMILARITIES BETWEEN ANIMAL-BASED MILK AND NUT-BASED MILK ALTERNATIVES USED IN THE MUHALLEBİ (TURKISH DAIRY DESSERT)." Journal of Gastronomy Hospitality and Travel (JOGHAT), September 28, 2024. http://dx.doi.org/10.33083/joghat.2024.438.

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Denk, Erkan. "Challenges and opportunities in geographical indication registered gastronomic products: Erzurum Rosette." Frontiers in Sustainable Food Systems 8 (October 11, 2024). http://dx.doi.org/10.3389/fsufs.2024.1460663.

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Erzurum Rosette holds significant cultural value as a traditional dessert widely produced and consumed in Erzurum. Limited knowledge exists regarding the difficulties encountered by producers and the influence of Geographical Indication (GI) registration on production and marketing. This study aims to enhance the recognition of Erzurum Rosette, assess its production process to comply with the standards of the Turkish Patent and Trademark Office (TPTO), and explore its potential as a sustainable tourist product. A qualitative analysis was conducted on six producers of Erzurum Rosette. The infor

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Liu, Mengxin, Haoran Zhang, Xinmeng Huang, et al. "An Electric‐Magnetic Dual‐Gradient Composite Film Comprising MXene, Hollow Fe₃O₄, and Bacterial Cellulose for High‐Performance EMI Shielding and Infrared Camouflage." Advanced Functional Materials, January 15, 2025. https://doi.org/10.1002/adfm.202419077.

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AbstractIt is crucial to develop electromagnetic interference (EMI) shielding materials with high shielding efficiency (SE) and reduced reflection to mitigate the secondary pollution caused by electromagnetic waves (EMWs). Herein, a novel multilayer assembly strategy inspired by the structure of “Turkish dessert—Baklava” is proposed to introduce magnetic hollow Fe3O4 nanospheres (HFO) and conductive MXene nanosheets into a bacterial cellulose (BC) network. Through a layer‐by‐layer vacuum filtration approach, a composite BC/MXene/HFO film with a controllable electric‐magnetic dual‐gradient stru

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Bekir MENDEŞ, Abdullah BİNGÖLBALI, and Mehmet ŞENGÜL. "The Effect of Blood Groups and Nutritional Habits of Different Classifications of Referees on the Success of Turkish Football Management." Journal of Pharmaceutical Negative Results, October 14, 2022, 2447–56. http://dx.doi.org/10.47750/pnr.2022.13.s06.318.

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Volunteer 247 football referees in the Turkish Professional Football Leagues were included in this study which aims to evaluate the effect of blood groups and nutritional habits of different classifications’ referees on the success of Turkish football management. After the demographic information (age, height, weight, education level and blood groups (based on their statements)) of the referees were taken, the total refereeing times, their classifications and their duration in their classifications, and their nutritional information habits were obtained with a questionnaire. Classification Tre

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Orel, Brigita. "The Language of Food." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.636.

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Hors d’oeuvre The popularity of cookbooks and culinary television shows in the last few years has been the origin of all sorts of new phenomena, such as literature crossing the bridge from cookbooks to such subgenres as food memoirs and culinary travelogues, or the discovery of new food cultures and food vocabulary. We can now cook the Basque menestra following the recipe of the famous blogger and cookbook author, Aran Goayaga, or try our hand at the Chinese soup tangyuan from Leslie Li’s Daughter of Heaven regardless of where we live. But how well does food translate across languages and cult

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Adams, Jillian Elaine. "Marketing Tea against a Turning Tide: Coffee and the Tea Council of Australia 1963–1974." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.472.

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The Coming of Coffee Before World War II, Australians followed British tradition and largely drank tea. When coffee challenged the tea drinking habit in post-war Australia, the tea industry fought back using the most up-to-date marketing techniques imported from America. The shift to coffee drinking in post-war Australia is, therefore, explored through a focus on both the challenges faced by the tea industry and how that industry tackled the trend towards coffee. By focusing on the Australian Tea Council’s marketing campaign promoting tea as a fashionable drink and preferable to coffee, this a

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