GASTRONOMİ VE MUTFAK SANATLARI

Makaleler

Özet Tablo

Özet Tablo

	2022	2023	2024	2025	2026	2027	2028
PG1.1.2.Ulusal hakemli dergilerde yayımlanmış öğretim elemanı başına düşen yayın sayısı	0,6	0,6	0,2	0,8
PG.G1.1.3. SCI, SCI-Expanded, SSCI ve AHCI endeksli dergilerde yayımlanmış öğretim elemanı başına düşen yayın sayısı		0,4	1,8	1,2
Diğer uluslararası indeksli dergilerde taranan dergilerde yayımlanmış öğretim elemanı başına düşen yayın sayısı	0,2

2025

→	Parlak Özer Z, Balaman U. An Investigation into Student Dietitians’ Professional Development through Video-Mediated Communication Training on Patient Counselling. Health Commun. 2025 Apr;40(4):574-584. (SSCI, Q1) DOI: 10.1080/10410236.2024.2355440
→	Özdemir, S., & Baltaci, F. (2025). Comparative determination of factors affecting attitude level towards healthy nutrition. Scientific Reports, 15(1), 5026. (SCIE, Q1) DOI: 10.1038/s41598-024-80128-4
→	Karslıoğlu, B. (2025). Effect of Grape Pomace on Oxidative and Microbial Quality of Chill-Stored Beef Model Systems. LWT- Food Science and Technology, 231, 118344. (SCIE, Q1) DOI: 10.1016/j.lwt.2025.118344
→	Karslıoğlu, B., & Kolsarıcı, N. (2025). The impact of fat contents and different cooking processes on the potential health concerns of polycyclic aromatic hydrocarbons in chicken doner kebabs. Polycyclic Aromatic Compounds, 45(4), 645-664. (SCIE, Q2) DOI: 10.1080/10406638.2024.2415353
→	Baltacı, D. Ç., Durmaz, Y., & Baltacı, F. (2025). The mediating role of attitudes in the effect of human and environment-centered value orientation on green cosmetic product purchasing behavior: comparison of different countries. Environment, Development and Sustainability, 1-24. (SCIE, Q2) DOI: 10.1007/s10668-025-06173-9
→	Karslıoğlu, B., Soncu, E. D., Kızıldoğan, T., Gezer, D., & Almaci, S. S. (2025). Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads. Molecules, 30(19), 3926. (SCIE, Q2) DOI: 10.3390/molecules30193926
→	Ayhanci NN, Parlak Özer Z, Atay K. Complications of enteral tube-fed patients at home. Clin Sci Nutr. 2025;7(1):1-12. (TR Dizin) DOI: 10.62210/ClinSciNutr.2024.91
→	Özdemir, S., Özer, Z. P., Türkoğlu, M., & Kin, Ö. K. (2025). Gaziantep ilindeki kamu hastanelerinde görev yapan sağlık çalışanlarının obezite önyargı düzeylerinin belirlenmesi. Journal of Health Sciences and Medicine, 8(3), 469-475. (TR Dizin) DOI: 10.32322/jhsm.1649282
→	Ayhanci, N. N., & Özer, Z. P. (2025). Fibromiyaljide Beslenme Yaklaşımlarının Değerlendirilmesi. TOGÜ Sağlık Bilimleri Dergisi, 5(3), 326-341. (TR Dizin) DOI: 10.52369/togusagbilderg.1595349
→	Ustaoğlu, T., Özer, Z. P., Ozturk, H. I., & Berk, İ. (2025). Travma Sonrası Stres Bozukluğu ve Besin Tercihleri: Yüzyılın Deprem Felaketi. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 14(2), 439-449. (TR Dizin) DOI: 10.37989/gumussagbil.1559606
→	Karslıoğlu, B. (2025). Evaluation of Basic Taste and Odor Recognition Performance of Trainee Sensory Assessors. Turkish Journal of Agriculture-Food Science and Technology, 13(10), 3053-3061. (TR Dizin) DOI: 10.24925/turjaf.v13i10.3053-3061.8132
→	Karslıoğlu, B., Soncu, E. D., Meşhur, İ., Baştemir, A. Ü., & Aktaş, A. (2025). Effect of Amaranth and Corn Flour Ratios in Batter and Breader on the Physicochemical and Technological Properties of Gluten‐Free Turkey Nuggets. Journal of Food Science, 90(11), e70667. (SCIE, Q2) DOI: 10.1111/1750-3841.70667

2024

→	Akıcı, Ş.Y.; Bankoğlu Yola, B.; Karslıoğlu, B.; Polat, İ.; Atar, N.; Yola, M.L. (2024) Fenpicoxamid-Imprinted Surface Plasmon Resonance (SPR) Sensor Based on Sulfur-Doped Graphitic Carbon Nitride and Its Application to Rice Samples. Micromachines, 15, 6. https://doi.org/10.3390/mi15010006. (SCI-Q1)
→	Özdemir, N.; Karslıoğlu, B.; Bankoğlu Yola, B.; Atar, N.; Yola, M.L. (2024) A Novel Molecularly Imprinted Quartz Crystal Microbalance Sensor Based on Erbium Molybdate Incorporating Sulfur-Doped Graphitic Carbon Nitride for Dimethoate Determination in Apple Juice Samples. Foods 13, 810. https://doi.org/10.3390/foods13050810 (SCI-Q1)
→	Karslıoğlu B, Soncu ED, Nekoyu B, Karakuş E, Bekdemir G, Şahin B. (2024) From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.Foods. 13(14):2218. https://doi.org/10.3390/foods13142218. (SCI,Q1)
→	Karslıoğlu, B., Bankoğlu Yola, B., Polat, İ., Alkan, H. Y., & Yola, M. L. (2024). Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes. Foods, 13(18), 2927. https://doi.org/10.3390/foods13182927. (SCI,Q1)
→	Baltaci, F., Başer, M. Y., & Çelik, M. (2024). Attitude towards service robots in tourism and hospitality services settings—The effect of multidimensional anthropomorphism and technology readiness. International Journal of Tourism Research, 26(4), e2685. (SSCI, Q1)
→	Baltaci, D. Ç., Durmaz, Y., Baltaci, F. (2024). The relationships between the multidimensional planned behavior model, green brand awareness, green marketing activities, and purchase intention. Brain and Behavior, 14, e3584. https://doi.org/10.1002/brb3.3584 (SCIE, Q2)
→	Keceli, T.M.; Harp Celik F.; Koseoglu, O.(2024). Effect of Growing Regions on Discrimination of Turkish-Style Black Table Olives from Gemlik Cultivar. Journal of Oleo Science, 73 (3) 321-331. https://doi.org/10.5650/jos.ess23057 (SCI-Q3)
→	Keceli, T.M.; Harp Celik F. (2024). Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions. J Am Oil Chem Soc. https://doi.org/10.1002/aocs.12791 (SCI-Q3)
→	Baltacı, F. (2024). COVID-19: Changing perspectives of international second home tourists towards recreational activities in Türkiye. PODIUM Sport, Leisure and Tourism Review, São Paulo, 13(1), 83- 111. https://doi.org/10.5585/podium.v13i1.22825 (ESCI, Q4)
→	Çıkmaz, G.; Baltacı, F., Kanuşağı, İ. (2024), Havacılıkta Dijital Hizmet Sunumunun Turistik Deneyim Üzerindeki Etkisinde Teknolojik Hazıroluşluğun Düzenleyici Rolü, Journal of Yasar University, 19 (73), 1-22. (TR Dizin)

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2023

→	Karslıoğlu B., Kolsarıcı N. (2023). The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycyclic Aromatic Compounds. https://doi.org/10.1080/10406638.2022.2067879. (SCI-Q2)
→	Yıldırım M. İ., Bölükbaşı Ö.S., Parlak Özer Z., Polat İ., Atar N., & Yola M.L. (2023). Phenylalanine-Imprinted Electrochemical Sensor Based on WS2 Nanoflowers on N,B-Doped Graphene and Its Application to Rice Samples. Industrial & Engineering Chemistry Research, 62(11), 4587. (SCI-Q2)
→	Parlak Özer Z, Ustaoğlu T. (2023). Nutrition support team can reduce nutritional product expense: an implementation in a neurology intensive care unit. Clinical Science of Nutrition. DOI: 10.5152/ClinSciNutr.2023.22048. (EBSCO, TR Index)
→	Baltacı F., Yıldız A. (2023). Determining the Perspectives of Restaurant Managers Towards the Ghost Kitchen Venture: A Qualitative Application in Gaziantep Province. Gaziantep University Journal of Social Sciences, 22(1), 1162-1179. Doi: 10.21547/jss.1190251. (TR Index)
→	Adıyan N. N., & Parlak Özer Z. (2023). Effectiveness of Ketogenic Diets in the Treatment of Obesity. ERU Journal of Faculty of Health Sciences, 10(1), 45-55. (TR Index / Turkey Citation Index)

2022

→	Baltacı F., Kurar İ. (2022). Covid-19: Determining The Changing Motivations Of International Second Home Tourists In Coastal Turkey. Journal Of The Geographical Institute Jovan Cvijic SASA, 72(2), 175-189. Doi: 10.2298/IJGI2202175B. (Web of Science)
→	Baltacı F., Güçlü C. (2022). Covid-19: An Investigation Of Factors Affecting Tourists’ International Travel Tendencies Within The Framework Of Planned Behavior Theory. Journal of Gastronomy Hospitality and Travel (JOGHAT), 5(4), 1747-1759. Doi: 10.33083/joghat.2022.233. (TR Index)
→	Baltacı F., Çıkmaz G. (2022). Determining Oleo-Tourist Experiences through Content Analysis: A Qualitative Research via Big Data. Journal of Tourism and Gastronomy Studies, 10(4), 3751-3773. Doi: 10.21325/jotags.2022.1166. (TR Index)
→	Karslıoğlu B. (2022). Formation Mechanisms and Mitigation Approaches of Polycyclic Aromatic Hydrocarbons in Meat and Meat Products. Gıda / The Journal of Food. Doi: 10.15237/Gida.Gd22045. (TR Index)