Dr. Öğr. Üyesi NEVRUZ BERNA TATLISU

Yayın Ağı

Makaleler 15

1. Cooking with ChatGPT and Bard: A Study on Competencies of AI Tools on Recipe Correction, Adaption, Time Management and Presentation

DEĞERLİ A. H., TATLISU N. B.

Journal of Tourismand Gastronomy Studies , cilt.11, sa.4, ss.2658-2673, 2024 (TRDizin)

2. A new trend among plant-based food ingredients in food processing technology: Aquafaba

Eren E., Icyer N. C., Tatlisu N. B., Kilicli M., Kaderoglu G., Toker Ö. S.

Critical Reviews in Food Science and Nutrition , cilt.63, sa.20, ss.4467-4484, 2023 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

3. Comprehensive Review of Transcriptomics (RNAs) Workflows from Blood Specimens

Husseini A. A., Derakhshandeh M., Tatlisu N. B.

Separation and Purification Reviews , cilt.51, sa.1, ss.57-77, 2022 (SCI-Expanded, Scopus)

4. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface

Tatlisu N. B., Yilmaz M. T., ARICI M.

Food Packaging and Shelf Life , cilt.21, 2019 (SCI-Expanded, Scopus)

5. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)

Dertli E., Yilmaz M. T., Tatlisu N. B., Toker O. S., Cankurt H., Sagdic O.

Meat Science , cilt.121, ss.156-165, 2016 (SCI-Expanded, Scopus)

6. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Dertli E., TOKER O., DURAK M. Z., YILMAZ M., Tatlisu N. B., SAĞDIÇ O., et al.

Carbohydrate Polymers , cilt.136, ss.427-440, 2016 (SCI-Expanded, Scopus)

7. Effect of in situ exopolysaccharide production on sensory preperties of turkish-type fermented sausage

YILMAZ M. T., TOKER Ö. S., TATLISU N. B., ARICI M., DERTLİ E.

Sigma Journal Engineering and Natural Sciences , cilt.34, sa.2, ss.261-267, 2016 (ESCI)

8. Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

DOĞAN M., Aktar T., TOKER Ö. S., Tatlisu N. B.

International Journal of Food Properties , cilt.18, sa.8, ss.1677-1692, 2015 (SCI-Expanded, Scopus)

9. Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

YILMAZ M., DERTLİ E., TOKER O., Tatlisu N. B., SAĞDIÇ O., ARICI M.

Journal of Dairy Science , cilt.98, sa.3, ss.1604-1624, 2015 (SCI-Expanded, Scopus)

10. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach

DOĞAN M., Ersoz N. B., TOKER Ö. S., Kaya Y., Canıyılmaz E.

European Food Research and Technology , cilt.238, sa.1, ss.47-58, 2014 (SCI-Expanded, Scopus)

11. Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox-Merz rule

ARICI M., TATLISU N. B., TOKER Ö. S., YILMAZ M. T., CANKURT H., DURAK M. Z., et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY , cilt.38, sa.3, ss.377-387, 2014 (SCI-Expanded, Scopus, TRDizin)

12. Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

Yilmaz M. T., Tatlisu N. B., TOKER Ö. S., Karaman S., Dertli E., SAĞDIÇ O., et al.

Food Research International , cilt.64, ss.634-646, 2014 (SCI-Expanded, Scopus)

13. Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker O. S., DOĞAN M., Ersoz N. B., Yilmaz M. T.

Industrial Crops and Products , cilt.50, ss.137-144, 2013 (SCI-Expanded, Scopus)

14. Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

Gurmeric V. E., DOĞAN M., Toker O. S., ŞENYİĞİT E., Ersoz N. B.

Food and Bioprocess Technology , cilt.6, sa.10, ss.2844-2859, 2013 (SCI-Expanded, Scopus)

15. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Toker O. S., DOĞAN M., Canıyılmaz E., Ersöz N. B., Kaya Y.

Food and Bioprocess Technology , cilt.6, sa.4, ss.896-908, 2013 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 21

1. Salt Routes and Their Role in Gastronomic Tourism: Intersections of History and Culture

Tatlısu N. B., Hülağa Kaderoğlu G., Şengüler B., Keskin C.

4th International Congress of New Generations and New Trends in Tourism, Sakarya, Türkiye, 5 - 07 Kasım 2025, (Yayınlanmadı) Sürdürülebilir Kalkınma

2. GAMIFICATION IN GASTRONOMY: THE EXAMPLE OF BINGOL LOCAL COOKING COMPETITION

Tatlısu N. B., Hamarat H.

8.th International Gastronomy Toırism Studies Congress, Aydın, Türkiye, 17 - 20 Ekim 2024, ss.1245-1250, (Tam Metin Bildiri)

3. Ulusal ve Uluslararası Literatürlerde Türk Mutfağı İmajı

KÖKLÜ O., TATLISU N. B.

7. Uluslararası Mardin Artuklu Bilimsel Araştırmalar Kongresi, Mardin, Türkiye, 10 Aralık 2021, (Tam Metin Bildiri)

4. Sorumlu Turizm: Sürdürülebilir Gastronomi Turizmine Genel Bir Bakış

Tatlısu N. B., Hülağa Kaderoğlu G.

Uluslararası Turizmde Yükselen Eğilimler Kongresi, Konya, Türkiye, 30 Eylül - 02 Ekim 2021, ss.177-178, (Özet Bildiri)

5. Responsible Tourism: An Overview of Sustainable Gastronomy Tourism

HÜLAĞA G., TATLISU N. B.

International Congress of Emerging Trends in Tourism, Türkiye, 30 Eylül 2021, (Özet Bildiri) Sürdürülebilir Kalkınma

6. Investigation of Vertical Agriculture As a Potential Solution

TATLISU N. B., Hülağa Kaderoğlu G.

7TH INTERNATIONAL CONFERENCE ON AGRICULTURE, ANIMAL SCIENCES AND RURAL DEVELOPMENT, Türkiye, 17 Eylül 2021, (Özet Bildiri)

7. Dikey Tarımın Su Kıtlığına Potansiyel Bir Çözüm Olarak Sürdürülebilirlik Kapsamında İncelenmesi

Hülağa Kaderoğlu G., Tatlısu N. B.

ISPEC 7th INTERNATIONAL CONFERENCE on AGRICULTURE, ANIMAL SCIENCES and RURAL DEVELOPMENT, Muş, Türkiye, 18 - 19 Eylül 2021, ss.167-170, (Özet Bildiri)

8. Potential Contributions of Gamification Concept in Social Adoption of Sustainable Development Goals

TATLISU E., TATLISU N. B.

2nd International City and Ecology Congress within the Framework of Sustainable Urban Development, Trabzon, Türkiye, 02 Aralık 2021, cilt.1, ss.11, (Özet Bildiri)