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Food allergy knowledge, attitude and practices of restaurant employees in İstanbul, Turkey
(2020)
With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose ...
An introduction to design studio experience: The process, challenges and opportunities
(2020)
Abstract: This paper explores design education in studio settings and presents insights from a design
studio based on parametric design thinking. The first-year design studios are essential parts of the
architectural ...
A decision support mechanism for LEED building design & construction: Transit stations
(Istanbul Technical University, 2020)
Leadership in Energy and Environment Design (LEED) is one of the most known and widely preferred green building certificate that is provided by the United States Green Building Council (USGBC). Among the several certificate ...
Changes in chicken meat proteins during microwave and electric oven cooking
(Wiley, 2020)
Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM ...
Compact city concept from the viewpoint of place-making
(WITPress, 2020)
Today, with the rapid increase of urban populations, consequently increasing the urban service units, the efforts to maintain sustainable principles without compromising the quality of urban life has become one of the most ...