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Articles The Impact of Project-Based Learning on Knowledge Levels and Life Skills in Culinary Education: A Mixed-Methods Study Timur B., Sever Y. Turizm Akademik Dergisi , vol.12, no.1, pp.103-118, 2025 (TRDizin)
AN EVALUATİON OF THE CULINARY CULTURE OF KARS PROVINCE WITHIN THE SCOPE OF GASTRONOMY TOURISM çakıcı s., Temizkan R. Journal of gastronomy, hospitality and travel (Online) , vol.8, no.3, pp.1096-1106, 2025 (Peer-Reviewed Journal)
Cashless Tourism: Exploring Tourists’ Intentions to Use Cryptocurrency in Food and Beverage Businesses KIZILTAŞ M. Ç., CANKÜL D. Romaya Journal: Researches on Multidisciplinary Approaches , vol.5, no.2, pp.333-347, 2025 (Scopus)
Comparision of Functional and Nutritional Properties of Potato Peel Waste as Alternative for Potato Flour Caglar N., Secilmis S. S., Demirci B. POTATO RESEARCH , 2025 (SCI-Expanded) PlumX Metrics Captures Readers: 9 see details
Eating and Drinking Culture in Rituals in Western Literature Demirci B., Erşahin R. Journal of Humanities and Tourism Research , vol.15, no.1, pp.1-17, 2025 (Peer-Reviewed Journal)
Conceptualization, measurement and theorization of green innovation in hospitality and tourism: looking back to move forward Gürlek M., Kılıç İ. SERVICE INDUSTRIES JOURNAL , vol.45, no.11-12, pp.1041-1099, 2025 (SSCI) PlumX Metrics Citations Citation Indexes: 5 Captures Readers: 37 see details
Do Green Hotels Lead Employees to Green Behavior? <i>Application of Stimulus-Organism-Response Theory and Organismic-Integration-Theory</i> KILIÇ İ., SEÇİLMİŞ C., KILIÇ Ö., ÖZHASAR Y. JOURNAL OF QUALITY ASSURANCE IN HOSPITALITY & TOURISM , 2025 (ESCI, Scopus) PlumX Metrics Citations Citation Indexes: 1 Captures Readers: 25 see details
The role of influencer marketing in the rapid rise of Nusr-et: the cognitive response theory SEÇİLMİŞ C., KILIÇ İ., SARI Y., Şenel E. Journal of Hospitality and Tourism Insights , vol.8, no.1, pp.62-79, 2025 (ESCI) PlumX Metrics Citations Citation Indexes: 1 Captures Readers: 42 see details
Silivri Yogurt as a Gastronomic Value Ercan M. O., Kaya S., ERDOĞAN T. Journal of Tourism and Gastronomy Studies , vol.13, no.2, pp.1875-1892, 2025 (Peer-Reviewed Journal)
When justice matters: reflections of negative tourist-to-tourist interactions in five-star hotels ÖZHASAR Y., SEÇİLMİŞ C. Journal of Travel and Tourism Marketing , vol.42, no.6, pp.814-831, 2025 (SSCI) PlumX Metrics Citations Citation Indexes: 1 Captures Readers: 1 see details
Determining The Relationship Between Intercultural Sensitivity and Ethnocentrism Within the Scope of Sustainability Bora D., duran c. Journal of Tourism and Gastronomy Studies , vol.13, no.2, pp.1651-1675, 2025 (Peer-Reviewed Journal)
RELATIONSHIP BETWEEN HEDONIC CONSUMPTION AND FOOD NEOPHOBIA uslu a. n., duran c. Journal of gastronomy, hospitality and travel (Online) , vol.8, no.1, pp.119-127, 2025 (Peer-Reviewed Journal)
More than words: Literary reflections of European gastronomy in the 16th–20th centuries Erşahin R., DEMİRCİ B. International Journal of Gastronomy and Food Science , vol.41, 2025 (SCI-Expanded) PlumX Metrics Captures Readers: 18 see details
“Gastrovandalism” as digital excess: When food becomes a spectacle DEMİRCİ B., YURTMAN N., Aktepe B. International Journal of Gastronomy and Food Science , vol.42, 2025 (SCI-Expanded, Scopus)
The perspective of traditional restaurateurs on smart applications KONAK S., ÇİÇEK D. CURRENT ISSUES IN TOURISM , 2025 (SSCI) PlumX Metrics Captures Readers: 9 see details

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