Makaleler | Turizm Fakültesi | Hasan Kalyoncu Üniversitesi

TURİZM FAKÜLTESİ

TURİZM FAKÜLTESİ

Makaleler

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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • Parlak Özer Z., Balaman U. (2024) An Investigation into Student Dietitians’ Professional Development through Video-Mediated Communication Training on Patient Counselling. Health Communication.Ahead-of-Prınt,1-11 1080/10410236.2024.2355440 (SSCI, 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)
  • Karslıoğlu, B., & Kolsarıcı, N. (2024). 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, 1–20. https://doi.org/10.1080/10406638.2024.2415353. (SCI,Q2)
  • Ayhanci NN, Parlak Özer Z, Atay K. Complications of enteral tube-fed patients at home. Clin Sci Nutr. 2024;Early View:1-11 (EBSCO, CNKI, Gale,TR Dizin)
  • 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)
  • Baltacı, F., & Özdemir, S. (2024). Unlocking Healthy Nutritional Habits: A Comparative Analysis with Health and Food and Beverage Industry Employees. Scientific Report (Accepted) (SCIE, Q1)

2023

  • Karslıoğlu B., Kolsarıcı N. (2023). TheEffects 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. i Bölükbaşı Ö.S. Parlak Özer Z., Polat İ., Atar N., Yola M.L., l-(2023) Phenylalanine-ImprintedElectrochemical Sensor Based on WS2 Nanoflowers on N,B-DopedGrapheneandIts Application toMilkSamples, Eng. Chem. Res., 62, 11, 4587 (SCI,Q2)
  • Parlak Özer Z, Ustaoğlu T. (2023) Nutritionsupportteam can reducenutritionalproductexpense: an implementation in a neurologyintensivecareunit. DOI: 10.5152/ClinSciNutr.2023.22048. (EBSCO, CNKI, Gale,TR Dizin)
  • Baltacı F., Yıldız A. (2023). Restoran İşletmecilerinin Hayalet Mutfak Girişimine Yönelik BakışAçılarının Belirlenmesi: Gaziantep İlinde Nitel Bir Uygulama. Gaziantep UniversityJournal of SocialSciences, 22(1), 1162-1179., Doi: 10.21547/jss.1190251 (Yayın No: 8266123) (TR Dizin)
  • Adıyan N. N., Parlak Özer Z., (2023). Ketojenik Diyetlerin Obezite Tedavisindeki Etkinliği. ERÜ Sağlık Bilimleri Fakültesi Dergisi 2023; 10(1):45-55. (Türkiye Atıf Dizini)

2022

  • Baltacı F.,Güçlü C. (2022). Covıd-19: Turistlerin Uluslararası Seyahat Eğilimlerini Etkileyen Faktörlergin Planlı Eylem Teorisi Çerçevesinde İncelenmesi (Covıd- 19: An Investigation Of Factors Affecting Tourists International Travel Tendencies Within The Framework Of Planned Action Theory). Journal of GastronomyHospitalityandTravel – JOGHAT, 5(4), 1747-1759., Doi: 10.33083/joghat.2022.233 (Yayın No: 8266030)  (TR Dizin)
  • Baltacı F.,Çıkmaz G. (2022). Oleo Turist Deneyimlerinin İçerik Analizi ile Belirlenmesi: Büyük Veri Aracılığıyla Nitel Bir Araştırma. Journal of TourismandGastronomyStudies, 10(4), 3751-3773., Doi: 10.21325/jotags.2022.1166 (Yayın No: 8266060) (TR Dizin)
  • Baltacı F.,Kurar İ. (2022). Covıd-19: Determining The Changing Motivations Of International Second Home Tourists In CoastalTurkey. Journal Of The Geographical InstituteJovan Cvijic Sasa, 72(2), 175-189., Doi: 10.2298/IJGI2202175B (Yayın No: 8265979) (Web of Science)
  • Karslıoğlu Okay B., (2022). Et ve Et Ürünlerinde Polisiklik Aromatik Hidrokarbonların
    Oluşum Mekanizmaları ve Azaltıcı Yaklaşımlar.  Gıda, Doi: 10.15237/Gida.Gd22045 (Kontrol No: 8002885) (Tr Dizin)