2024-01-07
pp. 197-209
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Found 31 items.
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2026-07-03
Bibliometric Analysis of the Relationship Between Neurotransmitters, Nutrition, and Metabolism from a Sustainable Brain Health Perspective
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129
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2024-12-30 pp. 129-145
Evaluation of nutrient profiling systems of local dishes of Gaziantep and Hatay provinces by different methods
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2022-12-23 pp. 17-26
Enrichment of wheat bread with carob molasses source: Impact on bread quality and acceptability
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2024-07-06 pp. 83-98
The effect of Nigella Sativa (black cumin seed) on health
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2023-07-04 pp. 43-51
The use of some local wheat species and kefir in bread making
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2022-12-25 pp. 77-90
Health effects of bioactive components in fruits and vegetables
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2024-01-07 pp. 211-223
Effect of resistant starch on glycemic ındex and glycemic control
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2022-12-23 pp. 119-127
Dietary analysis of traditional food cultures in India: An overview of 2600 BCE to the 21st century
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2024-12-30 pp. 101-112
Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit
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2024-01-07 pp. 169-182
Evaluation of plant and animal protein consumption within the scope of sustainable nutrition and ıts relationship with depression, anxiety and stress
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2024-01-07 pp. 151-158
Assessing gender effect in sustainable food literacy
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2026-01-01 pp. 279-290
Cooking Fume–Related Exposure to Polycyclic Aromatic Hydrocarbons among Kitchen Workers: A Review
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2024-07-06 pp. 29-34
The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours
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2024-12-30 pp. 181-195
Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector
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2023-07-04 pp. 33-41
Functional food perception of gastronomy and culinary arts department students
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2023-07-04 pp. 65-77
Gut Microbiota and Type 2 Diabetes
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2023-07-04 pp. 53-63
Investigation of the effect and relationship of vegan cuisine on gastronomic culture
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2026-01-01 pp. 165-183
The Microbial Revolution in Gastronomy: Industrial Microbiology’s Role in Fermented and Functional Foods
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2024-07-06 pp. 57-68
Neurogastronomy and its role on improving healthy food choice
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2026-01-01 pp. 153-164
Valorisation of Fish Bones and Scales in Production of Nutritionally Enriched Cookies: A Sustainable Approach to Child Nutrition
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2024-01-07 pp. 159-168
Physical, textural, and sensory evaluation of cakes with carob molasses pulp
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2026-01-02 pp. 97-108
Use of Turmeric, the Golden Spice in Kitchen in Different Discipline Areas
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2026-01-02 pp. 67-81
Regional Distribution of Geographically Indicated Dried Legumes and Dried Legume Dishes in Türkiye
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2026-01-02 pp. 13-24
The effect of respiratory problems and nutritional characteristics of children on sleep quality and influencing factors: A descriptive study
