Balcı, Tuğçe Nur

Profile URL
https://hdl.handle.net/20.500.14411/6749
Name Variants
T. N. Balcı Tuğçe Nur, Balcı T.,Balcı B., Tugce Nur T., Balci T.N.Balcı Balcı,T.N. Balci,T.N. Tuğçe Nur Balcı B.,Tuğçe Nur B.,Tugce Nur Balci,Tugce Nur B., Tuğçe Nur Balcı, Tuğçe Nur Balci, Tugce Nur T.N.Balci T. N. Balci Tugce Nur, Balci
Job Title
Araştırma Görevlisi
Email Address
tugce.balci@atilim.edu.tr
Main Affiliation
Nutrition and Dietetics
Status
Website
ORCID ID
0000-0002-0569-2486
Scopus Author ID
59270254200
Turkish CoHE Profile ID
F1B16819D9E28274
Google Scholar ID
MiyWf-gAAAAJ
WoS Researcher ID
JRF-3390-2023

Research Topics

Domains
Health SciencesLife SciencesPhysical Sciences
Fields
MedicineBiochemistry, Genetics and Molecular BiologyEnvironmental Science
Subfields
PhysiologyPublic Health, Environmental and Occupational HealthMolecular BiologyEcology
Specific Research Areas
Diet and metabolism studies
Obesity, Physical Activity, Diet
Gut microbiota and health
Nutritional Studies and Diet
Agriculture Sustainability and Environmental Impact

Sustainable Development Goals

NO POVERTY1
NO POVERTY
0
Research Products
ZERO HUNGER2
ZERO HUNGER
0
Research Products
GOOD HEALTH AND WELL-BEING3
GOOD HEALTH AND WELL-BEING
1
Research Products
QUALITY EDUCATION4
QUALITY EDUCATION
0
Research Products
GENDER EQUALITY5
GENDER EQUALITY
0
Research Products
CLEAN WATER AND SANITATION6
CLEAN WATER AND SANITATION
0
Research Products
AFFORDABLE AND CLEAN ENERGY7
AFFORDABLE AND CLEAN ENERGY
0
Research Products
DECENT WORK AND ECONOMIC GROWTH8
DECENT WORK AND ECONOMIC GROWTH
0
Research Products
INDUSTRY, INNOVATION AND INFRASTRUCTURE9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
0
Research Products
REDUCED INEQUALITIES10
REDUCED INEQUALITIES
0
Research Products
SUSTAINABLE CITIES AND COMMUNITIES11
SUSTAINABLE CITIES AND COMMUNITIES
0
Research Products
RESPONSIBLE CONSUMPTION AND PRODUCTION12
RESPONSIBLE CONSUMPTION AND PRODUCTION
0
Research Products
CLIMATE ACTION13
CLIMATE ACTION
0
Research Products
LIFE BELOW WATER14
LIFE BELOW WATER
0
Research Products
LIFE ON LAND15
LIFE ON LAND
0
Research Products
PEACE, JUSTICE AND STRONG INSTITUTIONS16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
PARTNERSHIPS FOR THE GOALS17
PARTNERSHIPS FOR THE GOALS
1
Research Products
Documents

2

Citations

3

h-index

1

Go to Scopus profile
Documents

4

Citations

3

Go to WoS profile

Publication Collaboration

Affiliation Name Count
Atilim University 6
Istanbul Aydın University 3
Hacettepe University 3
Yeditepe University 2
Universidade do Porto 1
1 / 2
Data obtained from OpenAlex
Scholarly Output

3

Articles

3

Views / Downloads

7/13

Supervised MSc Theses

0

Supervised PhD Theses

0

WoS Citation Count

3

Scopus Citation Count

3

Patents

0

Projects

0

WoS Citations per Publication

1.00

Scopus Citations per Publication

1.00

Open Access Source

2

Supervised Theses

0

JournalCount
Beslenme ve Diyet Dergisi1
Journal of the Science of Food and Agriculture1
Nutrition1
Current Page: 1 / 1

Scopus Quartile Distribution

Competency Cloud

GCRIS Competency Cloud

Filters

2020 - 20253

Settings

Author of Publication: search.filters.isAuthorOfPublication.ae4067cd-1e79-4909-915c-7e2ed8e80ed3

Scholarly Output Search Results

Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 1
    Citation - Scopus: 1
    Long-Term Intermittent Caloric Restriction Remodels the Gut Microbiota in Mice Genetically Prone To Breast Cancer
    (Elsevier Science inc, 2024-10) Keles, Nazim Arda; Dogan, Soner; Dogan, Aysenur; Sudagidan, Mert; Balci, Tugce Nur; Cetiner, Ozlem; Tuna, Bilge Guvenc
    Objectives: Gut microbiota dysbiosis is among the risk factors for breast cancer development, together with genetic background and dietary habits. However, caloric restriction has been shown to remodel the gut microbiota and slow tumor growth. Here, we investigated whether the gut microbiota mediates the preventive effects of long-term chronic or intermittent caloric restriction on breast cancer predisposition. Methods: 10-week-old transgenic breast cancer-prone mice were randomly assigned to dietary groups (ad libitum, chronic caloric restriction, and intermittent caloric restriction groups) and fed up to week 81. Stool samples were collected at weeks 10 (baseline), 17 (young), 49 (adult), and 81 (old). 16S rRNA gene sequencing was performed to identify the gut microbiota profile of the different groups. In order to investigate the breast cancer gut microbiota profile within genetically predisposed individuals regardless of diet, mammary tumor-bearing mice and mammary tumor-free but genetically prone mice were selected from the ad libitum group (n = 6). Results: Intermittent caloric restriction increased the microbial diversity of adult mice and modified age- related compositional changes. A total of 13 genera were differentially abundant over time. Pathogenic Mycoplasma was enriched in the re-feeding period of the old intermittent caloric restriction group compared with baseline. Furthermore, mammary tumor-free mice showed shared gut microbiota characteristics with mammary tumor-bearing mice, suggesting an early link between genetic predisposition, gut microbiota, and breast cancer development. Conclusions: Our study revealed the role of gut microbes in the preventive effects of caloric restriction against breast cancer development, implying the significance of diet and microbiome interplay. (c) 2024 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
  • Article
    Citation - WoS: 2
    Citation - Scopus: 2
    Global Insights Into Food Fraud From Location-Based Analysis: Food Adulteration in Turkey
    (Wiley, 2025-05-05) Kavruk, Murat; Balci, Tugce Nur; Ozel, Irem Cagla; Ozalp, Veli Cengiz; Aydin, Ali
    BackgroundFood fraud and adulteration pose critical global challenges impacting economic stability and public health. This study examines the prevalence and characteristics of food fraud incidents in Turkey, an international player in the food supply chain. Controls carried out from production to consumption reveal many fraudulent events worldwide.ResultsData collected by the Ministry of Agriculture and Forestry of T & uuml;rkiye from 2012 to 2022, covering 4007 incidents and 7180 specific cases of adulteration, form the basis of this analysis. The study categorizes food fraud by region, product group and type of fraud, revealing trends and patterns. Key findings indicate a higher incidence of fraud in milk, meat and vegetable oil products, including the detection of drug-based adulteration having potential for serious health consequences.ConclusionAt most importance, we demonstrated the importance of risk-based food inspections and the development of new detection technologies to enhance food safety. The results are fundamental for more effective food inspections in terms of risk-based conformity assessment approaches or developing new methods, devices and analysis kits in terms of scientific and technological approaches. Still, they can also significantly improve future food safety measures. These insights are aimed at informing global food safety strategies and policymaking, contributing to a safer and more transparent food supply chain. (c) 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
  • Article
    Kampüste Sağlıklı Beslenme Ortamına Yönelik Algılar: Ankara/türkiye’de Özel Bir Üniversitede Yapılan Nitel Araştırma
    (2020-12-03) Kalyoncu, Zeynep Begum; Çetiner, Özlem; Balcı, Tuğçe N.; Eroğlu, Zeynep B.; Merdol, Türkan Kutluay
    Amaç: Üniversiteler sadece öğrencilere değil, aynı zamanda her kademeden çalışana da yemek hizmeti sunan kurumlardır.Ancak mevcut literatürde üniversite kampüsündeki beslenme ortamının bu hizmetten faydalanan farklı paydaşlartarafından değerlendirildiği çalışma sayısı kısıtlıdır. Bu nedenle bu çalışma, öğrencilerin ve üniversite personelinin kampüsbeslenme ortamına yönelik deneyimlerini ve algılarını anlamayı ve kavramsallaştırmayı amaçlamaktadır. Bireyler ve Yöntem: Ankara’da özel bir üniversiteye bağlı altmış dört kişi ile gerçekleştirilen odak grup görüşmelerindekikatılımcılar; (i). Ulusal ve uluslararası öğrenciler, (ii) Akademik personel, (iii) İdari personel ve (iv) Destek personelidir.Tematik analizler NVivo yazılımı ile yapılmış ve Nutrient Rich Food Index 9.3 (NRF 9.3) besin örüntüsü profili algoritması ilekafeteryanın bir aylık öğle yemeği menüsü değerlendirilerek üçgenleme yapılmıştır. Bulgular: Niteliksel analizler katılımcıların yemek hizmetlerinin beslenmedeki önemine ve besin değeri düşük yiyecek veiçecek tüketiminin sonuçlarına dair farkındalıkları olduğunu ortaya koymuştur. Menülerin besin değeri, yemek seçimindekien önemli belirleyicilerden biri olmakla birlikte katılımcılar, menülerin bir diyetisyen tarafından planlanmasına ilişkintaleplerini dile getirmişlerdir. Nitel analiz sonuçlarına göre belirlenen yedi kapsayıcı tema; (i) idari süreç, (ii) besin değeri,(iii) çeşitlilik, (iv) tat-lezzet, (v) hijyen ve besin güvenliği, (vi) kültürler arası kapsayıcılık ve (vii) fiyat olmuştur. Kampüsöğle yemeği menü seçeneklerinin NRF 9.3 skorları da nitel bulguları destekleyecek şekilde düşük (en az 0.09 ile en çok 3.19arasında) bulunmuştur. Sonuç: Bu çalışma, yiyecek ve içecek hizmetlerinde besin değeri ve çeşitliliğinin katılımcıların yiyecek seçimi ve deneyimleriiçin fiyat ve tattan daha baskın belirleyici faktörler olduğunu göstermektedir. Sonuçlar, bir üniversitenin tüm paydaşlarınasağlıklı menüler sunmanın önemine dikkat çekmekte ve bu sebeple bu kurumlarda diyetisyen istihdamının gerekliliğinivurgulamaktadır.