Başlık için Güzel Sanatlar Fakültesi listeleme

The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread

Doğan, Murat (2021)

Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat flours negatively affects the ...

The Effect of Relationship Marketing Practices on Customer Loyalty in the Food Service Industry: A Qualitative Study on Senior Sales and Marketing Professionals

Doğan, Murat (İrfan YAZICIOĞLU, 2023)

This study aims to determine the effect of relationship marketing practices in food service businesses on customer loyalty. In the study, focus group interviews were conducted with seven senior sales and marketing ...

Employees’ perception of robots and robot-induced unemployment in hospitality industry under COVID-19 pandemic

Parvez, M. Omar; Öztüren, Ali; Çobanoğlu, Cihan; Araslı, Hüseyin; Eluwole, Kayode Kolawole (ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2022)

The impact of the pandemic is driving the recent upsurge in service automation and the adoption of service robots in the hospitality industry. As service paradigm and customer expectations shift from conventional customized ...

Evaluating starter culture potential of wild Penicillium roqueforti strains from moldy cheeses of artisanal origin

Doğan, Murat; Tekiner, İsmail Hakkı (Elsevier, 2021)

Penicillium roqueforti from native food habitats can provide more insights into moldy cheese production. The objective of this study was to evaluate the starter culture potential of wild P. roqueforti strains from moldy ...

Evaluation of Customer Complaints to Catering Services in Terms of Food Safety

Doğan, Murat; Ay, Murat (Journal of Tourism and Gastronomy Studies, 2020)

The aim of the study is to evaluate the customer complaints reported to catering services companies (CSC) and to determine the food safety subjects that these companies should focus on as a result of this evaluation. The ...

Evaluation of gastronomic objects in Renaissance painting

Doğan, Murat; Savcı Yaşlıca, Zeynep (ELSEVIER, 2022)

The Renaissance period, as an enlightenment period after the strict Christian rules of the Middle Ages, represents a period in which many discoveries have been made for about four centuries and which continues its effects ...

Evaluation of gastronomy education quality in Turkey in terms of faculty members

Albayrak, Aslı (ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2022)

An important part of the universities in Turkey has started to provide gastronomy education. In this study it was aimed to systematically analyze the scientific activities and the status of gastronomy-related specialization ...

Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir

Doğan, Murat; Ay, Murat (Czech Academy of Agricultural Sciences, 2021)

Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in ...

Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture

Doğan, Murat; Tekiner, İsmail Hakkı (2020)

Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activi- ties such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study ...

Facebook'ta Verilen Reklamların Marka ve Kullanıcılar Üzerindeki Etkisi: Konya İlinde Bir Araştırma

Atan, Uğur; Işık, Mehmet (Sanat ve Dil Araştırmaları Enstitüsü, 2018)

Bu araştırmanın amacı, sosyal medya mecralarından birisi olan Facebook'un reklamcılık sektöründeki yeri ve önemini ortaya koymaktır. Dolayısıyla Facebook'ta verilen reklamların Facebook kullanıcılarının satın alma öncesi ...

Faculty of Fine Arts: Research Highlights (2021-2023)

İstanbul Gelişim Üniversitesi Güzel Sanatlar Fakültesi (İstanbul Gelişim Üniversitesi / Istanbul Gelisim University, 2023)

Prof. Dr. Şükran Güzin ILICAK AYDINALP PREFACE Dear young people, dear students, The existence process of art, which is the expression of creativity and imagination, is only possible with its artist. An artist is a ...

Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products

Doğan, Murat; Tekiner, İsmail Hakkı (Elsevier, 2021)

In this study, we evaluated food stabilizing potential of nisin Z produced by wild Lactococcus (Lc.) lactis subsp. lactis from a total of 114 raw milk and naturally fermented products. After microbiological cultivation ...

Fresh insights into tourism-led economic growth nexus: a systematic literature network analysis approach

Eluwole, Kayode Kolawole; Bekun, Festus Victor; Lasisi, Taiwo Temitope (ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD, 2-4 PARK SQUARE, MILTON PARK, ABINGDON OX14 4RN, OXON, ENGLAND, 2022)

Using over 200 empirical studies curated from web of science (WoS) and Scopus databases, the current study employed systematic literature network (i.e. systematic review and bibliometric) analysis to document the evolution ...

Gastronomi Mühendisliği: Gastronomiye Yeni Yaklaşım

Doğan, Murat (Selçuk Üniversitesi, 2022)

Özet Bu çalışma gastronomiye yeni bir yaklaşım getireceğini düşündüğümüz mühendislik, fen ve sosyal bilimler ile çok disiplinli çalışma olanağı bulabilecek bir alan olan gastronomi mühendisliğinin, bileşenlerini ve ...

Gastronomi Mühendisliğine Giriş

Doğan, Murat (Nobel Akademik Yayınları, 2023)

Bir şefin hazırladığı yemeğin tadı, lezzeti, görselliği gibi tüm özelliklerini bütüncül bir bakış açısıyla değerlendirmesi gerekmektedir. Bu bakış açısı da gastronomi alanının mühendislik bilgi, beceri ve deneyimlerine ...

Gazi Muhammed Zahireddin Babür Şah’ın (1483-1530) Hatıratı Babür-nâme'de Yer Alan Gastronomi Unsurlarının Değerlendirilmesi

Doğan, Murat (İstanbul Gelişim Üniversitesi Yayınları / Istanbul Gelisim University Press, 2022)

Giriş ve Çalışmanın Amacı: Gastronomi tarihi insanoğlunun beslenme gereksinimleri ile şekillenmiş olup yemek ise biyolojik, sosyal, kültürel, dini, politik ve ekonomik dinamik değişkenlerle bağlantılıdır. Bu çalışma ile ...