Gastronomi ve Mutfak Sanatları Bölümü

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    Article
    Citation - WoS: 22
    Citation - Scopus: 22
    Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
    (Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, Semra; Gürbüz, S.; Ayağ, E.; 11.01. Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü; 11. Faculty of Tourism / Turizm Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 ± 13.0 ng/l (min.-max., 9.6–80 ng/l). There was a statistically significant difference between December and June concerning AFM1 levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
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    Citation - WoS: 10
    Citation - Scopus: 11
    Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul
    (Elsevier, 2022) Yiğit, Serkan; Yiğit, Serkan; 11.01. Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü; 11. Faculty of Tourism / Turizm Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    The primary objective of this study is to evaluate and comprehend foreign tourists' cooking class experiences in Istanbul. In the study conducted a qualitative case study method was used by analyzing the comments of the travelers and using the User-Generated Content (UGC) technique. The data in the study was collected via TripAdvisor, from tourists' reviews (n: 1228) between December 10, 2021 and January 10, 2022. The findings from cooking class experiences are diverse and are based on a variety of dimensions hospitality of locals, value/price, memorable experience, authentic experience, culture learning experience, social interaction, culinary characteristics, and instructor attributes. As a result of in-depth examination of the cooking class experience, it was concluded that cooking classes can be a tool in learning a new culture. In addition the study substantially contributes to the cooking class experience literature and providing a deep understanding of tourists’ cooking class experiences.