Nilgün H Budak profile image
Nilgün H Budak Prof. Dr. Isparta Uygulamalı Bilimler Üniversitesi
Publication 5 Review 5 TR Dizin Cited 3
5 Publication
5 Review
3 TR Dizin Cited
0000-0003-2494-6370

Research Fields

Fruit-Vegetables Technology Gastronomy Local Cuisine Traditional Food Functional Foods Fermentation Technology Food Technology Fermantasyon Gastronomi Geleneksel mutfaklar Kültürel miras

Institution

Isparta Uygulamalı Bilimler Üniversitesi

Popular Publications

Gastronomide Fonksiyonel Bir Ürün: Vişne Sirkesi
Authors: Nilgün H Budak
Published: 2024 , Turar Turizm ve Araştırma Dergisi
DOI: 10.7460/turar.1464192
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 908

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1

908

Determination of Carbon Footprint of Ankara's Geographically Indicated Foods
Authors: Fügen Durlu-özkaya , Mehmet Berk Varol , Sezen Coşkun , Nilgün H Budak
Published: 2024 , Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi
DOI: 10.17494/ogusbd.1541946
CITED 0 FAVORITE 1 TOTAL DOWNLOAD COUNT 1452

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1

1452

Publications

Carbon Footprint Assessment of Isparta Spoon Ceremony Menu
Authors: Nilgün H Budak , Sezen Coşkun , Mehmet Berk Varol , Fügen Durlu-özkaya
Published: 2025 , Aydın Gastronomy
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 739

0

739

Determination of Carbon Footprint of Ankara's Geographically Indicated Foods
Authors: Fügen Durlu-özkaya , Mehmet Berk Varol , Sezen Coşkun , Nilgün H Budak
Published: 2024 , Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi
DOI: 10.17494/ogusbd.1541946
FAVORITE 1 TOTAL DOWNLOAD COUNT 1452

1

1452

Gastronomide Fonksiyonel Bir Ürün: Vişne Sirkesi
Authors: Nilgün H Budak
Published: 2024 , Turar Turizm ve Araştırma Dergisi
DOI: 10.7460/turar.1464192
FAVORITE 1 TOTAL DOWNLOAD COUNT 908

1

908

Determination of Nutrition Habits and Food Supply Changes During Covid-19 Pandemic
Authors: Nilgün Budak
Published: 2022 , Sakarya University Journal of Science
DOI: 10.16984/saufenbilder.1059231
FAVORITE 0 TOTAL DOWNLOAD COUNT 574

0

574

Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process
Authors: Nilgün Budak
Published: 2021 , Food Health and Technology Innovations
DOI: -
FAVORITE 0 TOTAL DOWNLOAD COUNT 552

0

552

Articles published in
Aydın Gastronomy
Aydın Gastronomy
Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi
Eskişehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi
Food Health and Technology Innovations
Food Health and Technology Innovations
Sakarya University Journal of Science
Sakarya University Journal of Science
Turar Turizm ve Araştırma Dergisi
Turar Turizm ve Araştırma Dergisi

Reviews

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi
International Journal of Agriculture Environment and Food Sciences
International Journal of Agriculture Environment and Food Sciences
Journal of Engineering Sciences and Design
Journal of Engineering Sciences and Design
Nigde Omer Halisdemir University Journal of Engineering Sciences
Nigde Omer Halisdemir University Journal of Engineering Sciences
There are no Crossref cited.
Popular Publications: It is determined automatically by the researchers doing research in DergiPark according to the statistics of being added to the favorites. CrossRef Cited: The citations shown in DergiPark are drawn from CrossRef. For this, the cited and cited articles must be registered in CrossRef (DOI number). ^: Citation numbers are reflected in the system by DergiPark at certain periods.