GASTRONOMY AND CULINARY ARTS

Proceedings

2025

→	Kelleci Alkan, Ö., & Baltacı, F. (2025). The Use of Generative AI Technologies in Gastronomy Education: A Systematic Review. 9th West Asia Congress of Tourism Research, May 15-17, Bitlis Eren University.
→	Baltacı, F., Sevimlisoy, Y.E., Kendirci, V., & Buldu, C. (2025). Determination of Social Resilience, Socio-Economic, and Socio-Emotional Factors in the Recovery of Gastronomic Cultural Heritage After Earthquakes. 7th International Turkic World Tourism Congress, May 21-25, Eastern Mediterranean University.
→	Baltacı, F., Sevimlisoy, Y.E., Kendirci, V., & Buldu, C. (2025). The Impact of Earthquake on Gastronomic Cultural Heritage: A Qualitative Study. 12th International New York Conference on Evolving Trends In Interdisciplinary Research & Practices, August 21-24, Manhattan, NYC.
→	Geçin, Z., & Baltacı, F. (2025). Evaluation of Seasonal Local Dishes in the Context of Sustainable Gastronomy: A Qualitative Research on Gaziantep Cuisine. International Multidisciplinary Scientific Research Congress, July 6, Sivas Cumhuriyet University.
→	Karslıoğlu Betül, Demirok Soncu, E., Almacı, S. S., Gezer, D., & Kızıldoğan, T. (2025). Production of chicken broth beads with sodium alginate and determination of quality parameters. VII. World’s Poultry Congress (Full Paper / Oral Presentation).
→	Alkan, H. Y., & İlhan, İ. (2025, May). Strengths and weaknesses of digital services offered by restaurants: The case of Gaziantep. 9th International West Asia Tourism Research Congress, Bitlis, Türkiye.

2024

→	Güçlü, C., Aydın, B., & Baltacı, F. (2024). A Qualitative Study on Determining the Factors Influencing Restaurant Preferences of Families with Children. 8th International West Asia Congress of Tourism Research, April 25-27.
→	Çelik, M., Gürkan Ercan, B., Ayaz, A., Yakut İpekoğlu, H., Baltacı, F., & Kurtoğlu, M. (2024). Human Emotions, Thoughts, and Behaviors During Earthquakes. CSHSR 7th International Conference on Humanity and Social Sciences, 7 (1), 252-261.
→	Fıstıkçı, S., & Baltacı, F. (2024). The Impact of Technological Developments on Europe’s Demand for Migrant Labor: The Case of the Netherlands. 3rd National Scientific Research Congress, 1(1), p.164.

2023

→	Ayyıldız, A., & Parlak Özer, Z. (2023). Investigation of Anthropometric Measurements, Hedonic Hunger Levels, and Sleep Qualities of Female Nurses Working in Different Shifts. 9th International Ankara Scientific Research Congress, December 26-28, pp. 1967-68.
→	Karslıoğlu Okay, B. (2023). Clean Label Alternatives to Nitrates and Nitrites Used in Meat and Meat Products. 5th International Conference On Food, Agriculture and Veterinary (Abstract / Oral Presentation).
→	Erdoğan, B., & Parlak Özer, Z. Evaluation of Malnutrition, Sarcopenia, and Frailty Status of Individuals with Alzheimer’s Disease. 3rd International Graduate Studies Congress (IGSCONG’23), June 14-17.
→	Baltacı, F., & Dang, A. (2023). Are We Ready for Robot Maids in The Hotel Industry? A Qualitative Study of Potential Tourist Reviews With Big Data Analytics. INDAM 2023 Conference: The Digital Economy Post COVID-19 Era (Abstract / Oral Presentation).

2022

→	Keçeli, M.T., & Harp Çelik, F. (2022). Bioactive Compounds of Olives and their Bioavailability. XIII International Scientific Agriculture Symposium “AGROSYM 2022” (Abstract / Oral Presentation).
→	Harp Çelik, F., & Aliyev, P. (2022). Current and Possible Effects of Climate Change on Olive and Olive Oil Production: The Case of Türkiye. 1st International Traditional Food and Sustainable Food Systems Symposium (Abstract / Oral Presentation).
→	Baltacı, F., & Alkan, H.Y. (2022). Challenges Lead to Entrepreneurship: A Review On COVID-19 and Ghost Kitchens. 7th International New York Conference On Evolving Trends In Interdisciplinary Research & Practices (Full Paper / Oral Presentation).
→	Parlak Özer, Z. (2022). Evaluation of Nutrition Counseling Interviews of Student Dietitians. 3rd International Healthy Nutrition Congress (Oral Presentation).
→	Parlak Özer, Z. (2022). Medical Nutrition Therapy in Diabetes. International Maldia Health Sciences Congress (Invited Speaker).
→	Karslıoğlu Okay, B. (2022). The Effect of Using Sous-Vide Cooking Technique on Sensory Quality in Meat Cooking. 1st International Traditional Foods And Sustainable Food Systems Symposium (Full Paper / Oral Presentation).