Halide Yıldırım, who completed her undergraduate education at Yeditepe University Nutrition and Dietetics program in 2018 by earning a high honor degree and ranking third in the department, was awarded a 100% scholarship at the same time and was entitled to a double major program with Gastronomy and Culinary Arts. She completed her master's degree in the Department of Nutrition and Dietetics at the same university with a high honor degree. She completed the Gastronomy and Culinary Arts program with high honors in 2021. She is a member of the academic staff at Istinye University Gastronomy and ...
Halide Yıldırım, who completed her undergraduate education at Yeditepe University Nutrition and Dietetics program in 2018 by earning a high honor degree and ranking third in the department, was awarded a 100% scholarship at the same time and was entitled to a double major program with Gastronomy and Culinary Arts. She completed her master's degree in the Department of Nutrition and Dietetics at the same university with a high honor degree. She completed the Gastronomy and Culinary Arts program with high honors in 2021. She is a member of the academic staff at Istinye University Gastronomy and Culinary Arts Department as a research assistant.
Articles
The relationship between Mediterranean diet adherence and mindful eating among individuals with high education level ,2021
Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact ,2026
High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley ,2023
Reports
Karakılçık ve Kavılca Unundan Fonksiyonel Erişte Yapımı - YILDIRIM HALİDE,ÖZER ÇAĞLA,Sarımeşe Ayşenur
Farklı Tekniklerle Kurutulmuş Domates Dilimlerinin Renk, Tekstür ve Antioksidan Özellikleri - YILDIRIM HALİDE,ÖZER ÇAĞLA,SÜREK ECE
TÜRK MUTFAK KÜLTÜRÜNDE TATLI İSİMLENDİRMELERİ - YILDIRIM TUĞRUL HALİDE,ÖZER ÇAĞLA
Evrimsel Süreç Boyunca Beslenme ve Yemek İlişkisi - YILDIRIM TUĞRUL HALİDE,ÖZER ÇAĞLA,BİLGİN OĞUZ
Melanin: A Potential Functional Ingredient for Food - YILDIRIM TUĞRUL HALİDE,SÜREK ECE
