Gürbüz, Semra
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Gurbuz, S.
Gurbuz, Semra
Gürbüz, S.
Semra Gürbüz
Gurbuz, Semra
Gürbüz, S.
Semra Gürbüz
Job Title
Doç. Dr.
Email Address
Main Affiliation
Department of Gastronomy and Culinary Arts / Gastronomi ve Mutfak Sanatları Bölümü
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
17
PARTNERSHIPS FOR THE GOALS
0
Research Products
2
ZERO HUNGER
2
Research Products
5
GENDER EQUALITY
0
Research Products
6
CLEAN WATER AND SANITATION
3
Research Products
13
CLIMATE ACTION
0
Research Products
10
REDUCED INEQUALITIES
0
Research Products
16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
0
Research Products
15
LIFE ON LAND
0
Research Products
3
GOOD HEALTH AND WELL-BEING
3
Research Products
9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
Research Products
14
LIFE BELOW WATER
3
Research Products
4
QUALITY EDUCATION
1
Research Products
1
NO POVERTY
0
Research Products
7
AFFORDABLE AND CLEAN ENERGY
0
Research Products
11
SUSTAINABLE CITIES AND COMMUNITIES
2
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
3
Research Products
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
Scholarly Output
60
Articles
28
Views / Downloads
381/7204
Supervised MSc Theses
9
Supervised PhD Theses
0
WoS Citation Count
73
Scopus Citation Count
73
WoS h-index
5
Scopus h-index
4
Patents
0
Projects
3
WoS Citations per Publication
1.22
Scopus Citations per Publication
1.22
Open Access Source
41
Supervised Theses
9
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| Journal | Count |
|---|---|
| Harran Üniversitesi Veteriner Fakültesi Dergisi | 5 |
| Journal of Tourism and Gastronomy Studies | 2 |
| Akademik Gida | 1 |
| ANADOLU 11TH INTERNATIONAL CONFERENCE ON SOCIAL SCIENCES | 1 |
| Applied Sciences-Basel | 1 |
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60 results
Scholarly Output Search Results
Now showing 1 - 10 of 60
Article Nitrate and Nitrite Levels of Potable Water in Mardin, Turkey(2020) Gürbüz, SemraIn this study, it was aimed to investigate the presence and levels of nitrate and nitrite in potable water in Mardin. A total of 118 water samples, collected from 64 taps, 41 wells and 13 water tanks within the city center and districts of Mardin, were used in this study. The nitrate and nitrite analyses were performed by spectrophotometric method. The mean value of nitrate levels was found as 2.55±3.58 ppm in 31 (26.27%) and nitrite as 0.032±0.091 ppm in 91 of 118 water samples. The mean values of nitrate and nitrite were 2.49±3.65 ppm and 0.033±0.072 ppm in taps; 2.00±3.09 ppm and 0.035±0.125 ppm in wells; 3.93±4.71 ppm and 0.018±0.017 ppm in tank water respectively. One (0.85%) of analyzed water samples had nitrite level (0.72 ppm) higher than maximum legal limit. There was no statistically significant difference between the samples taken from taps, wells and water tanks for presence of nitrate and nitrite.According to the results of the study, although a general risk was not determined in terms of nitrate and nitrite levels in the water in Mardin, it is thought that monitoring is important for the detection of individual contaminations.Article AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY(Fresenius Environmental Bulletin, 2019) Gürbüz, Semra; Kılıç Altun, SerapThis study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.Presentation GASTRONOMIC TOURISM (CULINARY TOURISM) AND TRADITIONAL FOODS: MARDIN(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Gürbüz, Semra; Toprak, LokmanGastronomic tourism can be described as the trips made by tourists to experience local food and beverages. Because as it is thought that approximately one in four of the tourism expenses devote to food and beverage spending, gastronomic tourism is an important source of income for the people of the region. At this point, gastronomic tourism plays an important role in increasing the demand for some tourism attraction centers and in creating new attraction centers. In recent years, geographical indications in our country for traditional food, which is the most important compound of gastronomic tourism, have increased. Geographical indications encourage traditional production and the preservation of the tastes of local food and beverage. Mardin, which is one of the important touristic places of our country with its rich cultural structure and historical places, is among the provinces that has the priority in terms of gastronomic tourism according to the 2014 TUSAD report. Although there are more than 40 regional dishes in Mardin, where many different religions and people live together, only 5 of them have geographical indications. These are Mardin rib fills, Mardin kibe, Mardin sembusek, Mardin ikbebet and Mardin imlebes (almond candy). At this point, the introduction of other regional tastes unique to Mardin will contribute to the expansion of traditional food production and the improvement of gastronomy tourism. In this study, traditional foods and beverages in Mardin province were investigated.Presentation MARDİN’DE KULLANILAN ŞEBEKE VE KUYU SULARININ MİKROBİYOLOJİK KALİTESİ(ZEUGMA I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 13-16 Eylül 2018 TAM METİN KİTABI, 2018) Çelikel Güngör, Aslı; Gürbüz, SemraWater sanitation is important for the protection of health due to the transmission of pathogenic microorganisms which cause disease with water used in our daily life.. For this reason, it is important to make microbiological controls in water and to determine the sources of contamination of water. In this study, it was aimed to investigate the presence of Escherichia coli and coliform bacteria contamination in the wells and network waters used in Mardin. total of 238 water samples consisting of 188 network water and 50 well water were collected in two different periods from nine different districs of Mardinwere used as research material and the samples were tested using membrane filtration method. Escherichia coli and coliform bacteria contamination were detected in 2% (1) of The well water samples and in 26.6% (50) of the network water samples. One well water sample contaminated with Escherichia coli and coliform bacteria were found in the samples taken from Artuklu districs in the period of November-December, while the contamination was not detected in the remaining samples.. It was determined that 21.43% (51) of the samples examined in this study were not in compliance with the limits specified in the Turkish Standard Institute TS 266 standard and the Regulation on the Water for Human Consumption. As a result, it is thought that water samples, especially network water samples, are exposed to microbial contamination and may pose a potential risk for public health.Presentation Herbs used in Traditional Foods: Coriandrum sativum and Rhus coriaria(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Gürbüz, Semra; Çelikel, Aslı; Keskin, CumaliTraditional foods are products made from locally available raw materials depending on the culture and tradition of the region. The majority of countries and regions have their own traditional foods and traditional cuisine depending on local consumption habits, methods of cooking and preparation as well as food ingredients. The herbs grown in the region have an important contribution to the rich culinary culture of the Southeastern Anatolia Region. Coriander sativum "Coriander" and Rhus coriaria "Sumac", which have been known since ancient times, are often used for traditional food and beverages in the region's cuisine due to their intensive cultivation in the Southeastern Anatolian region.These herbs, which constitute an integral component of the Southeastern Anatolia cuisine, are also effective in suppressing some undesirable effects andpreserving food for long periods of time as well as imparting flavor, aroma and flavor to food.These herbs, which are used in the traditional foods in Turkey as well as in the traditional foods in other countries wherethey are grown,are widely usedin traditional medical practices because of their antimicrobial, anti-diabetic, antioxidant properties.The aim of this study is to evaluate the use of Coriander sativum and Rhus coriariain traditional foods, their functions and their health effects.Article Efficiency of Mini VIDAS and Culture Technique for Detection of Campylobacter Spp. In Minced Beef(2015) Serap Kılıç Altun; Semra Gürbüz; Sevil Erdenliğ GürbilekBu çalışma, Bolton ve Preston brothlarda zenginleştirilmiş sığır kıymalarından Campylobacter türlerinin tespitinde, mini VİDAS otomatik immunoassay system ve konvansiyonel kültür tekniğinin etkinliklerinin değerlendirilmesi amacıyla gerçekleştirildi. Erzurum ilindeki (Türkiye) yerel marketlerden toplam 92 sığır kıyma örneği toplandı. Camylobacter türlerinin tespiti için sığır kıyması örnekleri, 42oC'de 48 h zenginleştirmeyi takiben mini VIDAS (bioMérieux, France) ve paralel olarak supplement içeren besi yerlerinde test edildi. Pozitif sonuçlar, kontrol suşları (ATCC 33559, ATCC 33560) kullanılarak selektif besiyerlerinde konvansiyonel kültür tekniği ile doğrulandı. İncelenen 92 sığır kıymasının 11 (% 11.95)'i ve 10 (%10.86)'u sırası ile mini VIDAS ve konvansiyonel kültür tekniği ile pozitif bulundu. Konvansiyonel kültür tekniğine göre Mini VIDAS'ın duyarlılığının daha yüksek olduğu ve daha doğru sonuçlar verdiği saptandı. Ayrıca, her iki broth'un zenginleştirme amacıyla etkin olarak kullanılabileceği kanaatine varıldıArticle Citation - WoS: 11Citation - Scopus: 16Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey(Hindawi, 2020) Gürbüz, Semra; Neslihan Çakıcı, Serdar Mehmetoğlu, Hilal Atmaca, Tahsin Demir, Mukaddes Arıgül Apan, Ömer Faruk Atmaca and Fazıl GüneyThis study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.Master Thesis Sağlık Çalışanlarının Gıda Okuryazarlığı Düzeyinin Ev Dışında Yemek Tüketimi ve Besin Seçimine Etkileri: Diyarbakır Örneği(2025) Süleymanoğlu, Pınar; Gürbüz, SemraGıda okuryazarlığı düzeyi, bireylerin sağlıklı beslenme alışkanlıkları geliştirebilmeleri ve bilinçli besin seçimleri yapabilmeleri açısından kritik bir öneme sahiptir. Bu çalışmada, sağlık çalışanlarının gıda okuryazarlığı düzeylerinin ev dışında yemek tüketimi ve besin seçimi üzerindeki etkisinin değerlendirilmesi amaçlanmıştır. Nicel araştırma yöntemlerinden ilişkisel tarama modeli ile gerçekleştirilen çalışmada gıda okuryazarlığının değerlendirilmesinde Kendini Algılayan Gıda Okuryazarlığı Ölçeği (SPFLS) kullanılmıştır. Çalışmaya Dicle Üniversitesi hastanelerinde görev yapan ve araştırmaya katılmayı kabul eden 255'i kadın 140'ı erkek toplam 395 sağlık çalışanı katılmıştır. Veri toplama aracı olarak anket formu kullanılmıştır. Verisi değerlendirilen 395 anket sonucunda katılımcıların gıda okuryazarlığı puan ortalaması 85,00±14,95 olarak bulunmuştur. Gıda okuryazarlığı düzeyi; cinsiyet, gelir durumu, öğrenim durumu ve tercih edilen yemek türüne göre anlamlı farklılık göstermiştir (p<0,05). Kadın katılımcıların, geliri giderinden fazla olanların ve lisansüstü mezunlarının daha yüksek okuryazarlık düzeyine sahip olduğu belirlenmiştir. Balık ve deniz ürünlerini tercih eden katılımcıların okuryazarlık puanları daha yüksek bulunmuştur. Beden kütle indeksi ile gıda okuryazarlığı arasında negatif yönlü bir ilişki tespit edilmiştir (r=-0,138; p=0,006). Katılımcıların sebze, meyve, tam tahıl ve kurubaklagil tüketim sıklıkları ile gıda okuryazarlığı toplam puanı arasında istatistiksel olarak anlamlı pozitif yönlü ilişki (p<0,001); buna karşılık gazlı içecek ve hazır meyve suyu tüketimi ile gıda okuryazarlığı toplam puanları arasında istatistiksel olarak anlamlı negatif yönlü bir ilişki tespit edilmiştir (p<0,001). Gıda okuryazarlığı düzeyi, beslenme örüntüsünü etkilediğinden sağlıklı bir topluma sahip olmak için bu konudaki bilincin geliştirilmesi konusunda kamu otoriteleri, akademisyenler, sivil toplum örgütleri yüksek bir gıda okuryazarlığı düzeyi oluşturmaya çabalamalıdır. Bu kapsamda; toplum sağlığının geliştirilmesindeki en temel gruplardan birisini oluşturan sağlık çalışanlarının gıda okuryazarlığı konularındaki bilgilerinin tazelenmesi ve güncel tutulmasının önemli olduğu ve desteklenmesi gerektiği düşünülmektedir. Anahtar Kelimeler: Gıda okuryazarlığı, Ev dışında beslenme, Yiyecek seçimi, Sağlık çalışanıPresentation Peyniraltı suyu tozunun yenilebilir film Üretiminde Kullanımı(2018) Çelikel Güngör, Aslı; Gürbüz, Semra; Akın, Mutlu BuketDue to the change in living standards, consumption habits have also changed and people have turned to consume more packaged foods. In general, packaging waste constitutes 20% total wastes. Food industry ranks second in industrial waste quantities. Thus, various studies are carried out on the production of edible packaging in order to reduce the amount of packaging waste in the food industry. With the help of edible film coating method, the amount of environmental waste may be decreased due to the thinner plastic material in the outer surface of the food. In addition, edible film coating gives the food extra functional properties. The carbohydrate, protein and fat-based compounds used in the production of edible film are effective on the properties of film and the quality of the final product. Whey is one of the products of cheese production technology. According to the Turkish Food Codex, the powder product which is obtained by removing the water from the whey and the moisture content of the final product is not more than 5% by weight is called whey powder. Whey containing micro and macro proteins which contains about 20% of milk proteins, enhances importance of nutrient value of this product. Today, whey powder is used in food industry as a food additive. Whey protein powder in the food industry could be in different forms according to the amount of protein such as Whey protein powder, whey protein concentrate and whey protein isolate are in the forms such as. In this study, the properties of edible films that contains whey powder which has a high nutritional value recent studies have been compiled.Presentation Investigation of Microbiological Quality of Traditional Mardin Sucuk(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS ABSTRACT BOOK, 2018) Gürbüz, Semra; çelikel, AslıIn recent years, there has been an increasing interest in traditional products due to a general tendency that homemade products are more nutritious and healthier than industrial-type products. The Mardin Sucuk, which is a traditional meat product produced during the winter season in butcher shops or houses. It is fermented and dried under natural conditions and supplied for consumption. This study was performed to investigate the microbiological quality of sucuks that are produced with traditional methods and sold in small butcher shops in Mardin province. A total of 24 sucuk samples consisting of 19 with intestine casing, 4 with fabric casing and 1 with şirden casing were purchased from butchers in the city center of Mardin on the same day. All of the samples were analyzed for total mesophilic aerobic bacteria, coagulase-positive staphilococci, coliform, yeast and molds. Microbiological analyses were performed by petri plaque method. Out of 24 samples, 16 (66.6%) were found positive for coagulase-positive staphylococci. The average counts were 5.51 log CFU / g, 6.68 log CFU / g and 7.51 log CFU / g for mold yeast, coliform and mesophilic bacteria respectively. These products, which are produced under uncontrolled conditions by a non-standardized method, can pose health risks. For this reason, it is important that the enterprises producing such products should be strictly controlled for microbiological quality assurance and supervised to increase the awareness for producing healthy products.
