Results 11 to 20 of about 219,704 (311)
Preference for Turkish ethnic foods in the USA
Journal of Ethnic Foods, 2023 This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants.
Elanur Şahin, Serpil Yalım Kaya
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Health and Quality of Life Outcomes, 2022 Purpose Food-related quality of life is considerably impaired in patients with inflammatory bowel disease (IBD) and should be widely measured in research and clinical practice. This study aims to translate the FR-QoL-29 instrument to the Turkish language
Nazlı Nur Aslan Çin +2 more
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Turkish Academic Research Review, 2023 With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation ...
Erdem Baydeniz, Mustafa Sandıkcı
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Comparison of Heavy Metal Levels of Organic and Conventional Milk and Milk Products in Turkey
Turkish Journal of Agriculture: Food Science and Technology, 2021 This study aimed to determine and compare aluminum (Al), arsenic (As), cadmium (Cd), and lead (Pb) levels in conventional and organic milk, white cheese, and butter samples which are sold in the markets of Turkey.
Mansur Seymen Seğmenoğlu, Emine Baydan
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Turkish consumers perception on organic food. An analysis for Turkish case.
Pressacademia, 2019 Purpose- The purpose of this research is to perceive and determine the reasons for buying and deterrents for not buying organic products; and to see if modifications in deterrents can increase purchase of organic products making it a value added for the economy.
YARMAN AK, Anda E., TEKER, Dilek
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BMC Public Health, 2023 Background In this study, it was aimed to examine the psychometric characteristics of the scale named ‘Food and Nutrition Literacy Questionnaire for Chinese School-age Children (FNLQ-SC)’ in Turkish school age adolescents.
Özge Mengi Çelik +2 more
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Historical background of Turkish gastronomy from ancient times until today
Journal of Ethnic Foods, 2018 This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central ...
Ali Batu, Heysem S. Batu
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Hybridization in the Eating Habits of International Students in Türkiye
İstanbul Üniversitesi Sosyoloji Dergisi, 2023 The aim of this study is to reveal the changes in the eating habits of international students who’ve interacted with Turkish cuisine. Accordingly, data were collected between June and August 2021.
Mehmet Sali
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PERCEPTION AND AWARENESS OF THE EUROPEAN UNION FOOD SAFETY FRAMEWORK
Italian Journal of Food Science, 2015 A survey was conducted on a Turkish Educated Group (TG), European Educated Group (EG) and a Turkish Public Group (TPG), to reveal possible differences in the perception and awareness of the EU Food Safety policy. The majority was aware which authority is
Emanuele Boselli
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Consumption Pattern of Infant Foods by Turkish Immigrants [PDF]
Scandinavian Journal of Primary Health Care, 1986 Fifty-nine Turkish infants in metropolitan Stockholm and two adjacent communities have been studied regarding food consumption pattern. The infants were breastfed for a shorter period than expected in Turkey and shorter than in Swedish children. Illiterate mothers breastfed longer than those who had received some kind of education.
T O, Kocturk, S, Mjönes
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