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1دورية أكاديمية
المصدر: Food Science & Nutrition, Vol 12, Iss 3, Pp 1779-1791 (2024)
مصطلحات موضوعية: plant‐based milks, rice pudding, RSM, vegan, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
Relation: https://doaj.org/toc/2048-7177
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2دورية أكاديمية
المؤلفون: Demet Taş, Emine Olum
المصدر: Türk Turizm Araştırmaları Dergisi, Vol 4, Iss 3 (2021)
مصطلحات موضوعية: Akıllı Mutfak Uygulamaları, Nesnelerin İnterneti, Dijital Teknolojiler, Yeşil Restorancılık, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5, Geography (General), G1-922
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Arş. Gör. Demet TAŞ,, Dr. Öğr. Üyesi Emine OLUM,
المصدر: Türk Turizm Araştırmaları Dergisi, Vol 4, Iss 3, Pp 3082-3098 (2020)
مصطلحات موضوعية: akıllı mutfak uygulamaları, nesnelerin i̇nterneti, dijital teknolojiler, yeşil restorancılık., Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5, Geography (General), G1-922
وصف الملف: electronic resource
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4دورية أكاديمية
المصدر: Türk Turizm Araştırmaları Dergisi, Vol 3, Iss 4, Pp 1659-1680. (2019)
مصطلحات موضوعية: Yeni Trendler, Sağlıklı Beslenme, Yöresel Gıdalar, Turizm Endüstrisi., Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5, Geography (General), G1-922
وصف الملف: electronic resource
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5
المؤلفون: Manpreet Kaur, Pratik Nayi, Yamini Tak, Yeliz Tekgül, Anjineyulu Kothakota, Emine Olum, Gülşah Çalışkan Koç, Ravi Pandiselvam, O. J. Sujayasree, Manoj Kumar
المصدر: Journal of Texture Studies. 53:737-762
مصطلحات موضوعية: Chemistry, food and beverages, Pharmaceutical Science, Sensory profile, Osmosis, medicine.disease, Sustainable food production, Sensory analysis, medicine, Food science, Dehydration, Food quality, Flavor, Food Science, Osmotic dehydration
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المؤلفون: Emine Olum, Emel Çirişoğlu
المصدر: Türk Turizm Araştırmaları Dergisi, Vol 3, Iss 4, Pp 1659-1680. (2019)
مصطلحات موضوعية: Sağlıklı Beslenme, lcsh:TX901-946.5, Turkish, media_common.quotation_subject, lcsh:G1-922, Affect (psychology), Healthy Nutrition, Promotion (rank), Turizm Endüstrisi, Yöresel Gıdalar, Tourism Industry, Marketing, Tertiary sector of the economy, media_common, New Trends, business.industry, Taste (sociology), Gastronomy, Healthy diet, language.human_language, language, Business, lcsh:Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Traditional Foods, lcsh:Geography (General), Tourism, Yeni Trendler
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f38e80c9b84c0a95d4db9e23b28a9752
https://doi.org/10.26677/tr1010.2019.264 -
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المؤلفون: Arş. Gör. Demet TAŞ, Dr. Öğr. Üyesi Emine OLUM
المصدر: Türk Turizm Araştırmaları Dergisi, Vol 4, Iss 3 (2021)
Türk Turizm Araştırmaları Dergisi, Vol 4, Iss 3, Pp 3082-3098 (2020)مصطلحات موضوعية: lcsh:TX901-946.5, Beverage industry, Dijital Teknolojiler, Yeşil Restorancılık, Internet of Things, lcsh:G1-922, Context (language use), Green Restaurant, Akıllı Mutfak Uygulamaları, TX901-946.5, Smart Kitchen Appliances, Digital Technologies, Marketing, Geography (General), Food bank, Natural resource, yeşil restorancılık, Biofuel, Greenhouse gas, Sustainability, Nesnelerin İnterneti, G1-922, Business, lcsh:Hospitality industry. Hotels, clubs, restaurants, etc. Food service, lcsh:Geography (General), Hospitality industry. Hotels, clubs, restaurants, etc. Food service, Renewable resource
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee9986bc7e9a3b0c2b2a36de99b483ac
https://tutad.org/index.php/tutad/article/view/347 -
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المؤلفون: Kezban Candoğan, Melike Taşkıran, Emine Olum
مصطلحات موضوعية: 0106 biological sciences, General Chemical Engineering, Microwave oven, Meat Proteins, Nutritional quality, 01 natural sciences, 0404 agricultural biotechnology, 010608 biotechnology, otorhinolaryngologic diseases, Electric Oven (EO), Food science, Cooking, Quality characteristics, Chemistry, Cooking methods, technology, industry, and agriculture, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Chicken, Microwave Cooking, Homogeneous, Protein solubility, Microwave, Food Science
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::798e43c5c7e89fbc20225796995ef725
https://hdl.handle.net/20.500.12511/4544