myOzU

Özyeğin University, Çekmeköy Campus Nişantepe District, Orman Street, 34794 Çekmeköy - İSTANBUL

Phone : +90 (216) 564 90 00

Fax : +90 (216) 564 99 99

E-mail: info@ozyegin.edu.tr

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    Research

    Research

    Research areas of the academic staff of the
    Faculty of Applied Sciences are as follows:

     

    Nutrition and Dietetics
    Nutrition Education, Menu Planning, Public Health Nutrition

    Food Science and Technologies
    Sustainable Food, Healthy Food Innovation, Structural and Nutritional Changes in Macromolecules after Food Processing, Sensory Analysis, Hygiene and Safety in Catering,     Product Development, Drying, Microwave Processing, Shelf-life Investigation, Sugar Confectionery, Soft Drinks.

    Services Marketing
    Hospitality Marketing, Experience Management

    Accounting / Finance    
    Earnings Management, UFRS for SMEs, Capital Structure, Financial Asset Pricing, Hotel Valuation, Behavioral Finance , Accounting Ethics

    Organizational Theory / Organizational Sociology
    Social Capital, Trust, Cultural Studies, Organizational Behavior, Industrial Clusters

    Tourism
    Sustainable Tourism, Green Key, Information Technologies in Hospitality Operations, Performance Management in Hospitality Industry

    Strategy / Management
    Total Quality Management, Internationalization Strategies and Processes

    Food Culture and History
    The Modernization of Ottoman Culinary Culture- Istanbul’s Culinary Culture-   Ottoman-Turkish Food History- Food Historiography

    Local Government, Urban Politics, Environmental Politics
    Urban and Local Politics, Politics of Urbanization New Technologies Governance

      

    2024

    SCI,  SSCI, Scopus and WoS Publications 

    1. Sağcan, N., Sağcan, H., Bozkurt, F., Bulut Güneş, A. N., et al. (2024). Optimization of Inulin Extraction from Chicory Roots and an Ultrafiltration Application to Obtain Purified Inulin and Hydrolyzed Fructooligosaccharides. Journal of Agricultural Sciences, 30(1), 166-178. https://doi.org/10.15832/ankutbd.1338572
    2. Tireki, S. (2024). Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir. Journal of Culinary Science & Technology. https://doi.org/10.1080/15428052.2024.2303002 
    3. Russel, M., Paşamehmetoğlu, A., Guchait, P., Tews Jr., M., 2024. Coworker Support in a Sexual Harassment Climate: A Conservation of Resources Perspective. International Journal of Hospitality Management. 119, May 2024, 103710.  https://doi.org/10.1016/j.ijhm.2024.103710  (Q1)
    4. Tireki, S., Balkaya, M., Erdem, D.E., Coskun, G., Gunay, E., and Cekirge, M. (2024). A Review on Sensory Parameters and Evaluation Methods of Plant-based Protein Foods. Food Reviews International, 1-20. https://doi.org/10.1080/87559129.2024.2370944
    5. Tekin Bilbil, E., Fırtın, E. C., & Karlsson, T. S. (2024). More Than Just Numbers: Exploring the Transformative Role of Accounting Practices in the Black Sea Grain Initiative. Public Money & Management. SSCI Q2.
    6. Wang, X., Yu, Y., Yan. J., Paşamehmetoğlu, A.  2024. Can performance pressure hinder service recovery performance? The mediating role of shame and individual contingencies of work meaningfulness and proactivity. Tourism Management. 106, 104972. https://doi.org/10.1016/j.tourman.2024.104972 (SSCI Q1)
    7. Gip, H., Wang, X., Guchait, P. Paşamehmetoğlu, A. 2024. Exploring the impact of abusive supervision on employee approaches to managing service errors and failures: Examining the effects of hope and optimism, and service tenure. International Journal of Hospitality Management. 122, 103839.  https://doi.org/10.1016/j.ijhm.2024.103839 (SSCI Q1)
    8. Şanlıöz-Özgen, H. K., Türksoy, S. S., & Atabay, E. (2024). Direct Online Booking Competence of Five-star hotels: Model Development on web/mobile sites. Journal of Vacation Marketing, 0(0). https://doi.org/10.1177/13567667241277210.
    9. Bulca, E.N., Akdeniz, E., Mutlu, Z., Tireki, S., Karimidastjerd, A., Toker, O.S. (2024). Influence of Various Corn Syrup Types on the Quality and Sensory Properties of Gelatin-based Jelly Confectionery. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-024-02809-y .
    10. Pirnia, A., Dagıstan, H., Sarıkaya, E. Demir, S., Doğan, N., Tireki, S., Demirkoz, A.B. (2024). A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye. Food Biophysics. https://doi.org/10.1007/s11483-024-09874-2.

    Other Publications

    1. Ceylan, Ö. (2024). Türkiye’de Yi-ÜFE, TÜFE ile Döviz Kuru Dengesi Ne Zaman Bozuldu? Eşbütünleşme İlişkilerinde Kırılma Noktası Tespiti. Optimum Ekonomi Ve Yönetim Bilimleri Dergisi, 11(1), 1-16. 3187345 (dergipark.org.tr)
    2. Şanlıöz-Özgen, H. K. ve Küçükaltan Günlü, E. (2024). Akademisyenlerin Pandemi Dönemi Uzaktan Eğitim Deneyimleri: Turizm Programları Örneği. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 25(1): 148-172. https://doi.org/10.24889/ifede.1420594

     

     2023

    SCI,  SSCI, Scopus and WoS Publications 

    1. Peyton, T., Gip, H., Paşamehmetoğlu, A., and Guchait, P. 2023. How authentic leadership in Hotels cultivates trust and desirable workplace behaviors: Commitment and leader-follower value congruence matters. Journal of Hospitality and Tourism Management, 22 (4).  ( SSCI Q2)
    2. Şanlıöz-Özgen, H. K. & Günlü Küçükaltan, E. (2023). Distance education at tourism higher education programs in developing countries: Case of Türkiye with a strategic perspective and recommendations. Journal of Hospitality, Leisure, Sport & Tourism Education, Volume 32, June 2023, 100419. https://doi.org/10.1016/j.jhlste.2023.100419.
    3. Tireki, S., Sumnu, G., and Sahin, S. (2023). Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature. Physics of Fluids (Special Issue on Food Physics), 35, 053115. https://doi.org/10.1063/5.0146761  
    4. Şanlıöz-Özgen, H.K. and Kozak, M. (2023), Customer experience in five-star hotel businesses: Is it an “experience” for customers? Consumer Behavior in Tourism and Hospitality. https://doi.org/10.1108/CBTH-11-2022-0197
    5. Mengxuan, L, Wang, X., Paşamehmetoğlu, A. 2023. Vicarious Abusive Supervision Among Restaurant Frontline Employees: The Role of Employee Industry Tenure, International Journal of Contemporary Hospitality Management.  DOI (10.1108/IJCHM-02-2023-0151 (SSCI Q1)
    6. Yu,H.,  Guchait, P., Achyldurdyyeva, J., Pasamehmetoglu, A. 2023. The Differential Effects of Leader Food Safety Priority and Ethical Leadership on Food Safety Promotive and Prohibitive Voices: A Socially Desirable Responding Theory Perspective. International Journal of Hospitality & Tourism Administration.  https://doi.org/10.1080/15256480.2023.2276953 (SSCI Q2)
    7. Tekin Bilbil, E., Fırtın, C. E., Zihnioglu, O., & Bracci, E. (2023). Exploring publicness as social practice: An analysis on social support within an emerging economy. Financial Accountability & Management. (ABS 3*/4).

    Books and/or Book Chapters

    1. Şanlıöz-Özgen, H. K.(2023). To Stay or Not to Stay: How to Convince the Very First Guest of a Resort Property. S. K. Dixit & S. Piramanaygam (Eds.) Teaching Cases in Tourism, Hospitality and Events. CABI Publishing.
    2. Samancı, Ö. (2023), “Geleneksel Türk Mutfağı, Türkiye’nin Somut Olmayan Kültürel Mirası, (ed) M. E. Altınsapan. N. Küçükhasköylü., Eskişehir: Anadolu Üniversitesi, 168-201. 
    3. Samancı, Ö. (2023), “Türk Mutfak Kültürü Mirası”, Türk Kültürü’nün ABC’si, Ankara: Yunus Emre Enstitüsü, 139-179.
    4. Samancı, Ö. Özilgen, S.(2023), Kadim Lezzetler Kahve, Lokum, Salep, Akide, Çikolata, Boza, Leblebi, Genişletilmiş 2. Baskı İstanbul: Yeditepe Üniversitesi Yayınevi.
    5. Şanlıöz-Özgen, H. K.(2023). Gelir Yönetiminde Büyük Veri Analizi ve Yapay Zeka. İçinde A. Dursun Cengizci ve S. Karasakal (Editörler) Turizm ve Otel İşletmelerinde Büyük Veri Analizi ve Yapay Zeka. Ankara: Detay Yayıncılık.
    6. Şanlıöz-Özgen, H. K.(2023). Çevrim İçi İtibar Yönetiminde Büyük Veri Analizi. İçinde A. Dursun Cengizci ve S. Karasakal (Editörler) Turizm ve Otel İşletmelerinde Büyük Veri Analizi ve Yapay Zeka. Ankara: Detay Yayıncılık.

    Other Publications

    1. Şanlıöz-Özgen, H. K., Tekdemir, G. ve Cankat, E. (2023). Flexible to shift or transform: Effects of Covid-19 on the future anxiety of hospitality students. Journal of Tourism Leisure and Hospitality, 5(1). https://doi.org/10.48119/toleho.1200532.
    2. Şanlıöz Özgen, H. K. (2023). Otel İşletmelerinde Gelir Yönetimi: Türkiye’de Yapılan Çalışmaların İncelenmesi, Türk Turizm Araştırmaları Dergisi, 7(1): 179-199. DOI: 10.26677/TR1010.2023.1203.
    3. Şanlıöz Özgen, H. K. (2023). Otel Endüstrisinde McDonaldlaşma ve Disneyleşme: Tatil Otelleri Üzerine Kavramsal Bir Değerlendirme. Anadolu Üniversitesi Sosyal Bilimler Dergisi , 23 (1) , 209-232.
    4. Ceylan, Ö. (2023). Analysis of Dynamic Connectedness among Sovereign CDS Premia. World Journal of Applied Economics, 9(1), 33-47. https://doi.org/10.22440/wjae.9.1.2
    5. Ceylan, Ö. (2023). Dynamic Connectedness between European Credit Default Swap Premia. Proceedings of The 3rd International Conference on New Trends in Management, Business and Economics (pp.1-15). Diamond Scientific Publishing. https://www.doi.org/10.33422/3rd.icnmbe.2022.07.100
    6. Samancı, Ö. (2023), “Osmanlı Mutfağında Tavukgöğsü”, Yemek ve Kültür, sayı 70, İstanbul: Çiya Yayınları, 34-37.
    7. Samancı, Ö. (2023), “Urbain Dubois’nın Cuisine de Tous les pays (1868) adlı yemek kitabında “Türk Yemekleri”, Yemek ve Kültür, sayı 71, İstanbul: Çiya Yayınları, 22-31.
    8. Tireki, S. (2023). Effective diffusivity determination of date (Phoenix dactylifera L.) leather in infrared drying: Effect of cooking time. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 12 (4), 1558-1565. https://doi.org/10.28948/ngumuh.1331515 
    9. Ceylan, Ö. (2023). Revisiting the Nexus between Turkish Tourism Index Returns and Economic Policy Uncertainty: Partial Wavelet Coherence Analysis. Journal of Applied and Theoretical Social Sciences, 5(3), 251-269. https://doi.org/10.37241/jatss.2023.92

     

    2022

    SCI,  SSCI, Scopus and WoS Publications 

    1. Wang, X., Guchait, P., Khoa, D, Pasamehmetoglu, A.,Wen, X. (2022). Hospitality employees’ affective experience of shame, self-efficacy beliefs and job behaviors: the alleviating role of error tolerance. International Journal of Hospitality Management. 102 doi.org/10.1016/j.ijhm.2022.103162 (SSCI-Q1).
    2. Paşamehmetoğlu, A., Guzzo, R. and Guchait. P.  (2022). Workplace ostracism: impact on social capital, organizational trust & service recovery performance. Journal of Hospitality and Tourism Management. 50:119-126. Doi: 10.1016/j.jhtm.2022.01.007(SSCI-Q2).
    3. Gip, H., Guchait, P., Khoa, D, Pasamehmetoglu, A., Garcia, F. (2022).  Employee mindfulness and creativity: when emotions and national culture matter. Service Industries Journal Doi:10.1080/02642069.2022.2037570. (SSCI-Q1).
    4. Zuluğ, A., Temur, D. M., Kaya, S. and Ertem, M., (2022). Modeling of Food Consumption Behavior in the Quarantine Period Applied during the Coronavirus SARS-CoV-2 (COVID-19) Outbreak in Turkey.  Sustainability 2022, 14(4), 1975; https://doi.org/10.3390/su14041975.
    5. Şanlıöz-Özgen, H. K. & Kozak, M. (2022).  Positioning five-star hotels in city destinations: The case of Istanbul, Turkey. Tourism & Hospitality Research. DOI: 10.1177/14673584221085704. 
    6. Dawson, M. Guchait, P, Russen, M., Wang, X.  and Pasamehmetoglu, A. (2022). Hospitality organizational culture: the impact on an employee’s job satisfaction, organizational citizenship behaviors, service recovery performance, and intention to leave. Journal of Human Resources in Hospitality and Tourism. 22 (4) (SSCI Q2)
    7. Tekin Bilbil, E. (2022). Inaction, silencing, and ignorance in disaster prevention: the case of Rıza Bey Apartment collapse in theearthquake in Turkey. Disaster Prevention and Management: An International Journal, May. (Scopus Q2; SSCI Q4).
    8. Türkkan, C. (2022).Different Forms of Embeddedness at Istanbul’s Bazaars and Farmers Markets.  Sosyoloji Araştırmaları Dergisi, 25(2), 235-253. URL: https://doi.org/10.18490/sosars.1111362    
    9. İlaslan, K. and Tornuk, F. (2022). Characterization of Silver Ions-Doped Organomodified Nanoclays. Arabian Journal for Science and Engineering. https://doi.org/10.1007/s13369-022-07046-3.
    10. İlaslan, K., Tornuk, F. and Durak, M. Z. (2022). Development of polycaprolactone biodegradable films reinforced with silver-doped organoclay and effect on the microbiological quality of ground beef meat. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.16862.
    11. Şanlıöz-Özgen, H. K. (2022). Excellence in Hotel Businesses: The Case of a European Quality Award-Winning Hotel. International Journal of Business Excellence. https://doi.org/10.1504/IJBEX.2021.10041327.  
    12. Gip,H, Guchait, P., Paşamehmetoğlu, A. and Khoa, D.T. (2022), "How organizational dehumanization impacts hospitality employees service recovery performance and sabotage behaviors: the role of psychological well-being and tenure", International Journal of Contemporary Hospitality Management,  https://doi.org/10.1108/IJCHM-02-2022-0155 (SSCI Q1).
    13. Erkmen,E. Türegün, N.  (2022).  Success Model of Online Food DeliverySystem: The Role of Brand Image in Customer Responses. Innovative Marketing,18(2), 148-160. doi:10.21511/im.18(2).2022.13 (Publication No: 7686093).
    14. Türegün, N.  (2022).  Financial Performance Evaluation by Multi-Criteria Decision-Making Techniques.  Heliyon, 8(5), 1-13., Doi: 10.1016/j.heliyon.2022.e09361 (Publication No: 7686070).
    15. Bilbil, E. T., & Zihnioğlu, Ö. (2022). Governing contingencies by proxy: a governmentality approach on social supports in Istanbul under mutual uncertainty. Turkish Studies, 1-21. (SSCI Q1)

    Books and/or Book Chapters

    1. Ceylan, Ö. (2022). Hedging Effectiveness of the VIX ETPs: An Analysis of the Time-Varying Performance of the VXX. In M. Madaleno, E. Vieira & N. Bărbuță-Mișu (Eds.),  Handbook of Research on New Challenges and Global Outlooks in Financial Risk Management. IGI Global: Hershey, PA. DOI: 10.4018/978-1-7998-8609-9.ch018.
    2. Şanlıöz-Özgen, H. K. (2022). Tango or acrobatics: How to capture info groups’ memory. In G. Aktaş & M. Kozak (Eds.), International Case Studies in Tourism Marketing. Oxon: Routledge.
    3. Şanlıöz-Özgen, H. K. (2022). I want a brand new car. In G. Aktaş & M. Kozak (Eds.), International Case Studies in Tourism Marketing. Oxon: Routledge.
    4. Şanlıöz-Özgen, H. K. (2022). Dinner on the pier: A reason to return. In G. Aktaş & M. Kozak (Eds.), International Case Studies in Tourism Marketing. Oxon: Routledge.
    5. Paşamehmetoğlu, A. (2022). Yönetim ve Organizasyonda Örnek Olaylar 1. Yetenek Yönetiminin İşe Alım Aşamasında ki Önemi. Ed, Sözen, C., Basım N. Beta, İstanbul.
    6. Paşamehmetoğlu, A. (2022). Yönetim ve Organizasyonda Örnek Olaylar 1. İşe Alım Süreçlerinde Yapay Zekanın Rolü. Ed, Sözen, C., Basım N. Beta, İstanbul.
    7. Paşamehmetoğlu, A. (2022). Yönetim ve Organizasyonda Örnek Olaylar 1. Örgütsel Sosyal Sermayenin Çalışan Bireylere ve Örgütlere Etkisi. Ed, Sözen, C., Basım N. Beta, İstanbul.
    8. Samancı, Ö. ( 2022). « Lokoum », L'Épicerie du monde. La mondialisation par l'alimentation du XVIIIe siècle à nos jours, (eds), Pierre Singaravélou, Sylvain Venayre, Paris: Fayard, 122- 125. 
    9. Samancı, Ö. (2022). « Döner », L'Épicerie du monde. La mondialisation par l'alimentation du XVIIIe siècle à nos jours, (eds), Pierre Singaravélou, Sylvain Venayre, Paris: Fayard. 101- 104.     
    10. Samancı, Ö. (2022). “18. ve 19. Yüzyıllarda İstanbul’da Ekmek”, Her Yönüyle Ekmek, İstanbul: İstanbul  Büyük Şehir Belediyesi. 131-147.

    Other Publications

    1. Paşamehmetoğlu, A. (2022). Negative Ties in The Relationship of Social Networks and Organizatıonal Creativity. Journal of Business School. 5(2).
    2. Samancı, Ö. (2022). « Salep Üzerine Tarihten Kısa Notlar », Yemek ve Kültür, İstanbul: Çiya Yayınları,  no. 67. 11-17.    
    3. Samancı, Ö. (2022). “Au pays du rakı : Le vin et l’alcool de l’Empire Ottoman à la Turquie d’Erdoğan”, Food  and History, Vol. 20, no.1.
    4. Tireki, S. (2022). Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits. The European Journal of Research and Development, 2(4), 1–12. https://doi.org/10.56038/ejrnd.v2i4.119.

    5. Samancı, Ö. (2022), “Osmanlı Sarayında Sofra Hiyerarşisi”, Sapor İstanbul Eski Usul Sempozyum 2019 Bildirileri Kitabı, Homer Kitapevi, 83-103.

     

    2021 

    SCI,  SSCI, Scopus and WoS Publications  

    1. Wang, X.; Xueqi, W., Paşamehmetoğlu, A.; Guchait, P. (2021). Hospitality employee’s mindfulness and its impact on creativity and customer satisfaction: The moderating role of organizational error tolerance. International Journal of Hospitality Management .doi.org/10.1016/j.ijhm.2020.102846 (SSCI-Q1).
    2. Yu,H.,  Guchait, P., Achyldurdyyeva, J., Pasamehmetoglu, A.  (2021). A Multilevel Investigation of the Leadership Factors on Food Safety Promotive and Prohibitive Voices Through Food Safety Consciousness. Journal of Hospitality and Tourism Management. 47:343-352. doi.org/10.1016/jhtm.2021.04.007 (SSCI-Q2).
    3.  Hwang,YH., Wang, X., Paşamehmetoğlu, A. (2021). Customer online reviews and hospitality employees’ helping behavior; moderating roles of self-efficacy and moral identity. International Journal of Hospitality Management. Doi: 10.1108/IJHM-01-2021-0056 (SSCI-Q1).
    4. Wang, X., Guchait, P., Khoa, D, Pasamehmetoglu, A.  (2021). Experience of Shame in Service Failure Context Among Restaurant Frontline Employees: Does Industry Tenure Matter? International Journal of Contemporary Hospitality Management.  Doi: 10.1108/IJCHM-01-2021-0005 (SSCI-Q1).
    5. Ceylan, Ö. (2021). Time-Varying Risk Aversion and its Macroeconomic and Financial Determinants: A Comparative Analysis in the U.S. and French Financial Markets. Finance Research Letters, 41. DOI: 10.1016/j.frl.2020.101804 (SSCI-Q1).
    6. Ceylan, Ö. (2021). Dynamics of global stock market correlations: the VIX and attention allocation. Journal of Applied Economics, 24(1), 392-400. DOI: 10.1080/15140326.2021.1949257.
    7. Dirsehan, T. Cankat, E. (2021), Role of mobile food-ordering applications in developing restaurants' brand satisfaction and loyalty in the pandemic period, Journal of Retailing and Consumer Services,  https://doi.org/10.1016/j.jretconser.2021.102608 ((SSCI-Q1)
    8. Cruz- Martins, N., Quispe, C., Kırkın, C., Şenol, E., Zuluğ, A., Özçelik, Ö., Ademiluvi, O. A., Oyeniran,Prabhakar Semwal, O.H., Kumar, M., Sharopov, F., López, V.,  et al. “Paving Plant-Food-Derived Bioactives as Effective Therapeutic Agents in Autism Spectrum Disorder”,  Oxidative Medicine and Cellular Longevity, vol. 2021, Article ID 1131280, 2021. https://doi.org/10.1155/2021/1131280. 
    9. Türegün, N. (2021). How Cost of Capital is Changing: The effect of Accounting Information. Journal of Corporate Accounting and Finance. 32(1), 129-138., Doi: 10.1002/jcaf.22462. 
    10. Türkkan, C. (2021). What is the Alternative? Insights from Istanbul’s food networks.  Food, Culture & Society. URL: https://doi.org/10.1080/15528014.2021.1960004.
    11. Türkkan, C. (2021). Who is Deserving of Aid? Subject-Formation in Istanbul’s Food Banks. Food, Culture & Society, 24(3), 464-480. URL: https://doi.org/10.1080/15528014.2021.1884419.

    Other Publications  

    1. Samancı, Ö. (2021). "Gastronomi ve Yemek Tarihi", Anatolia: Turizm Araştırmaları Dergisi, Cilt 32, Sayı 1, 106-109. https://doi.org/10.17123/atad.948486
    2. Samancı, Ö. (2021). "Osmanlı Türkçesi yemek kitaplarında et, kümes hayvanı, av eti ve balık pişirme teknikleri", Yemek ve Kültür, 62, Kış, 10-19.
    3. Samancı, Ö. (2021). "Turgut Kut İçin : Lakerda, Çiroz ve Havyar", Yemek ve Kültür, Sonbahar, 65, 47-55.
    4. Şanlıöz-Özgen, H. K. (2021). Konaklama Deneyimiyle İlgili Çevrimiçi Yorumların İncelenmesi: Anlatı Çözümlemesi Yöntemi. Anatolia: Turizm Araştırmaları Dergisi, 32(1): 55-66. 
    5. Türel, A., Türegün, N. (2021). İnsansız Hava Araçları ve Denetim. Vergi Dünyası Dergisi, 40(473), 6-10. TÜBİTAK / ULAKBİM yayınıdır.
    6. Tekin Bilbil, E. (2021). Kentsel Dirençlilik ve Yaşanabilirliğin İnşası: Salgında Yerel Yönetimler ve Kapsayıcı Politikaların Önemi. Mimarlık Dergisi, 417.

    Books and/or Book Chapters

    1. Samancı, Ö. (2021). "La Diffusion des plats et des techniques culinaires de style français dans la cuisine d'Istanbul", Le Modèle Culinaire Français", (ed) B. Laurioux. K. Stengel, PUFR.  
    2. Samancı, Ö.(2021) “Doğu ve Batı’nın Kesiştiği İstanbul Mutfağı”, Geçmişten Günümüze İstanbul Lezzetleri, (der) Merin Sever, İstanbul:  İstanbul Büyük Şehir Belediyesi, 54-74.
    3.  Samancı, Ö. (2021.) “19. Yüzyıl İstanbul Mutfağı: Alaturka ve Alafranga Lezzetler”, İstanbul Mutfağında Ahenk ve Lezzet, (haz) Ayşe Böhürler,  İstanbul: İstanbul Ticaret Odası Yayınları, 81-88. 
    4. Türkkan, C. (2021). Feeding Istanbul: The Political Economy of Urban Provisioning. Leiden: Brill. ISBN-978-90-04-42450-0.
    5. Şanlıöz-Özgen, H. K. & Kozak, M. (2021). The Inter-Relationship Betweem Tourist Satisfaction and Tourist Experiences: How Does One Contribute to the Other? Routledge Handbook of Tourist Experience, Oxon: Routledge. 

     2020 

    SCI,  SSCI, Scopus and WoS Publications

    1. Wang, X.; Guchait, P.; Paşamehmetoğlu, A. (2020). Why should errors be tolerated? Perceived organizational support, organization-based self-esteem and psychological well-being. International Journal of Contemporary Hospitality Management. 10.1108/IJCHM-10-2019-0869.
    2. Wang, X.; Guchait, P.; Paşamehmetoğlu, A. (2020).Tolerating Errors in Hospitality Organizations: Relationships with Learning Behavior, Error Reporting and Service Recovery Performance. International Journal of Contemporary Hospitality Management. DOI 10.1108/IJCHM-01-2020-0001 (SSCI-Q1)
    3.  Wang, X.; Guchait, P.; Paşamehmetoğlu, A. (2020). Anxiety and Gratitude Towards the Organization: Relationships with Error Management Culture and Service Recovery Performance. International Journal of Hospitality Management. 89 https://doi.org/10.1016/j.ijhm.2020.102592 . (SSCI-Q1)
    4. Salehi, B., Gültekin-Özgüven, M., Kırkın, C., Özçelik, B., Morais-Braga, M.F.B., Carneiro, J.N.P., Bezerra, C.F., Silva, T.G., Coutinho, H.D.M., Amina, B., Armstrong, L., Selamoglu, Z., Sevindik, M., Yousaf, Z., Sharifi-Rad, J., Muddathir, A.M., Devkota, H.P., Martorell, M., Jugran, A.K., Cho, W., Martins, N., (2020). Antioxidant, antimicrobial and anticancer effects of Anacardium plants: an ethnopharmacological perspective. Frontiers in Endocrinology, 11, 295. doi: 10.3389/fendo.2020.00295.
    5. Türegün, N. (2020). Does Financial Crisis Impact Earnings Management? Evidence from Turkey.  Jurnal of  Corporate Accounting and Finance, 31(1), 64-71., Doi:10.1002/jcaf.22418.
    6. Tekin Bilbil, E. (2020). Managing Expectations with Emotional Accountability: Making City Hospitals Accountable During theCovid-19 Pandemic in Turkey. Journal of Public Budgeting, Accounting & Financial Management, 32. (with Şefik İstemi Demirağ and Cemil Eren Fırtın). (Scopus Q3).
    7. Türkkan, C. (2020). Leviathan and Self-Preservation: Corporeal Considerations for the Right of Life and Death. Boğazici Journal, Review of Social, Economic and Administrative Studies, 24(2), 135-150.URL: https://doi.org/10.21773/boun.34.2.3. 
    8. Türkkan, C. (2020). Review of The Charity of War: Famine, Humanitarian Aid and World War I in the Middle East, by Melanie S. Tanielian.  New Perspectives on Turkey 63, 243-246.URL: https://doi.org/10.1017/npt.2020.17.  
    9. Türkkan, C. (2020). Wasteful or Sensible? Donor Imageries in Istanbul’s Food Banks. New Perspectives on Turkey, 62, 51-73. URL: https://doi.org/10.1017/npt.2020.8.

    Other  Publications  

    1. Paşamehmetoğlu, A., Gökoğlu, M. (2020). Does Environment Really Matter? The Impact of Corporate Social Responsibility Perspective on İstanbul Chain Hotels. Journal of Global Business Insights. 5(1):1-18.
    2. Samancı, Ö. (2020). "Yıldız Sarayında Alafranga ve Alaturka Ziyafetler",Toplumsal Tarih, Mayıs, 2020, 50-58.
    3. Samancı, Ö. (2020). "Recent Trends in Food History in Turkey: 2017-18", Food & History, (18),1,2, 259-264. www.brepolsonline.net/doi/abs/10.1484/J.FOOD.5.122043?af=R.
    4. Samancı, Ö. (2020). "Osmanlı ve Cumhuriyet Dönemlerinde Yemek Kitapları", Anatolia: Turizm Araştırmaları Dergisi, Cilt 31, 205-210. https://doi.org/10.17123/atad.777542.
    5. Samancı, Ö. (2020). "Gastronomi: Disiplinler Arası Bir Buluşma", Anatolia: Turizm Araştırmaları Dergisi, Cilt  31, Sayı 1, Nisan: 92 - 95. https://doi.org/ 10.17123/atad.713586.
    6. Türegün, N. (2020).   The Development of Accounting Information Systems And The Limitations of Doing So in The Developing Economies of The World.  Uluslararası Akademik Yönetim Bilimleri Dergisi, 6(9), 1-9.
    7. Türegün, N. (2020). Risk Taking In Businesses from an Accounting Perspective.  International Journal of Critical Accounting, 11(4), 318-331.
    8. Türegün, N. (2020).  Accounting for E-Commerce Sector.  International Journal of Critical Accounting, 11(5), 429-438.
    9. Tekin Bilbil, E. (2020). Yerel Yönetimlerde Şirketleşmenin Siyaseti: İstanbul ve Ankara Büyükşehir Belediyeleri Örnekleri. İdealkent, 1101-1125.

    Books and/or Book Chapters 

    1. Samancı, Ö. (2020). "Hosting a Feast for Foreign Guests in the Ottoman Palace", The Power of Taste Europe at the Royal Table, Muzeum Palacu Krola Jana III w Wilanowie. 
    2. Samancı Ö. (2020). "History of Eating and Drinking in the Ottoman Empire and Modern Turkey". In: Meiselman H. (ed) Handbook of Eating and Drinking. Springer Nature Switzerland AG, https://doi.org/10.1007/978-3-319-75388-1_154-1
    3. Samancı, Ö. (2020). "Musa Dağdeviren: Bir Mutfak Kültürü “Elçisi”", Türk Turizmine Kanat Gerenler Cilt 4 Gastronomi ve Eğlence İşletmeleri, Detay Yayıncılık.
    4. Samancı, Ö. Özilgen, S. (eds)  (2020). Hikayeleriyle Türk Mutfağı, İstanbul : Yeditepe Üniversitesi Yayınları.
    5. Şanlıöz-Özgen, H. K., (2020). Burhan Silahtaroğlu: Turizmin Sürdürülebilir Gelişimine Adanmışlık. Türk Turizmine Kanat Gerenler Cilt 2 Konaklama İşletmecileri, Ankara:Detay Yayıncılık.
    6. Şanlıöz-Özgen, H. K., (2020). Timur Bayındır: Otel İşletmeciliğinin Kitabını Yazan Kişilik. Türk Turizmine Kanat Gerenler Cilt 2 Konaklama İşletmecileri, Ankara:Detay Yayıncılık.
    7. Şanlıöz-Özgen, H. K., (2020). Sinan Babila: Türkiye Tanıtımında Temalı Gecelerin Öncüsü. Türk Turizmine Kanat Gerenler Cilt 4 Gastronomi ve Eğlence İşletmecileri, Ankara:Detay Yayıncılık.
    8. Şanlıöz-Özgen, H. K., (2020). Zeynep Gülin Silahtaroğlu: Bitmeyen Enerji ve Merak. Türk Turizmine Kanat Gerenler Cilt 5 Kadın Turizmciler, Ankara:Detay Yayıncılık.
    9. Şanlıöz-Özgen, H. K., & Kozak, M., (2020). Managing brand experience and reputation in the hotel business. In S. K. Dixit (Ed.) The Routledge Handbook of Tourism Experience Management and Marketing. Oxon: Routledge.
    10. Ceylan, Ö. (2020). Dynamics of the Relation Between Producer and Consumer Price Indexes: A Comparative Analysis in the U.S. Market. In B. W. Sloboda & Y. Sissoko (Eds.), Applied Econometric Analysis: Emerging Research and Opportunities. Hershey, PA: IGI Global.DOI: 10.4018/978-1-7998-1093-3.ch002. 
    11. Türegün, N. (2020). Sosyal Bilimlerde Akademik Çalışmalar, Bölüm adı:(Bölüm LIII - Environmental Accounting: Challenges in Implementation and Basic Roles of Accountants). Ivpe Cetinje, Editör:Prof Dr Türkan Erdoğan, Doç Dr Abidin Temizer, Doç Dr Ruhi İnan, Basım sayısı:1, ISBN:978-9940-46-012-9, İngilizce(Bilimsel Kitap).
    12. Tekin Bilbil, E. (2020). Kentsel Hareketlilik ve yeni Teknolojiler Kapsamında Güvenlik Tartışmaları (Book Chapter, Güvenlik, Teknoloji ve Yeni Tehditler, Ed. Ali Burak Darıcalı), Nobel, İstanbul.
    13. Tekin Bilbil, E. (2020). Covid-19 Salgını Sürecinde Kentleşme ve Mobilite: İstanbul Havalimanlar ve Havayolları Üzerine Bir İnceleme (Book Chapter, Hava Yolu Endüstrisi Dinamikleri, Eds. İbrahim Sarper Karakadılar, Tanyeri Uslu), Nobel, İstanbul,  (with Özgür Arslan).
    14. Tekin Bilbil, E. (2020).  Grassroots, Municipality and Labor in the Circular Economy: The Need of a Street-Level Analysis in the European Union and Turkey (Book Chapter, Future of the European Union Integration: A Failure or A Success? Future Expectations, Eds. Günar Altun, Burak Darıcı), Peter Lang.
    15. Türkkan, C. (2020).“Yemek ve Politika”. In Yemek Sosyolojisi. Erhan Akarçay (ed.). Anadolu Üniversitesi AÖF Yayınları. pp. 110-133. E-ISBN: 978-975-06-4080-3.   
    16. Türkkan, C. (2020). Gıda Bankalarına Erişim Engelleri ve Direniş Pratikleri. STS TURKEY.ISBN: 978-975-56-1515-8.
    17. Türkkan, C. (2020). “Kent Nasıl Beslenir? Gıda, Biyoiktidar ve Güvencesizlik”. In Otoriter Neoliberalizmin Gölgesinde: Kent, Mekan, İnsan. Şerife Geniş (ed.). Nika Yayınları. pp. 297-315. ISBN: 9786059386432.

    2019

    SCI,  SSCI, Scopus and WoS Publications 

    1. Tekin Bilbil, E. Platform coopetition in the tourism industry: conflicts and tensions caused by the closure of Booking.com in Turkey. Current Issues in Tourism, DOI: 10.1080/13683500.2018.1461199. (SSCI-Q1)
    2. Salehi, B., Gültekin-Özgüven, M., Kırkın, C., Özçelik, B., Morais-Braga, M.F.B., Carneiro, J.N.P., Bezerra, C.F., Silva, T.G., Coutinho, H.D.M., Amina, B., Armstrong, L., Selamoglu, Z., Sevindik, M., Yousaf, Z., Sharifi-Rad, J., Muddathir, A.M., Devkota, H.P., Martorell, M., Jugran, A.K., Martins, N., Cho, W.C., (2019). Anacardium plants: chemical, nutritional composition and biotechnological applications. Biomolecules, 9, 465. doi: 10.3390/biom9090465
    3.  Kirkin, C., Inbat, S. M., Nikolov, D., & Yildirim, S., (2019). Effects of tarragon essential oil on some characteristics of frankfurter type sausages. AIMS Agriculture and Food, 4(2): 244-250. doi: 10.3934/agrfood.2019.2.244.
    4. Türegün, N. (2019).  Impact of Technology in Financial Reporting: The Case of Amazon Go.  Journal of Corporate Accounting Accounting and Finance. 30(3), 90-95. Doi: 10.1002/jcaf.22394.
    5. Tekin Bilbil, E. (2019). New Governance and Digital Platform Companies: The Case of Uber. International Journal of PublicAdministration in the Digital Age, 6(2), 49-68. (Scopus Q3).
    6. Tekin Bilbil, E.(2019). Platform Coopetition in the Tourism Industry: Conflicts and Tensions Caused by the Closure of Booking.Com in Turkey. Current Issues in Tourism, 22(13), 1617- 1637. (Scopus Q1; SSCI Q1).
    7. Türkkan, C. (2019). Clean Food, Motherhood and Alternative Food Networks in Contemporary Istanbul. Gender, Place, Culture: A Journal of Feminist Geography 26 (2), 181-202.URL: https://doi.org/10.1080/0966369X.2018.1552562.

     Other Publications 

    1. Paşamehmetoğlu, A., Gökoğlu, M. Kurumsal Sosyal Sorumluluk Anlayışının Türkiye’deki Yönetsel Uygulamaları: İstanbul Zincir Otelleri Üzerine bir Araştırma (Corporate Social Responsibility Perspective and Managerial Practices in Turkey: A Research on İstanbul Chain Hotels). Akdeniz İBBF Dergisi. 39.
    2. Samancı, Ö. (2019). "Geçmişten günümüze Türk mutfak kültüründe limonata", Yemek ve Kültür, Yaz, 18-32.
    3. Tekin Bilbil, E. Platform Teknolojileri ve Temsiliyet Sorunu: Uber ve Booking. com Vakaları. International Journal of Political Science & Urban Studies, 7(1), 286-309.
    4. Turkkan, C. (2019) Wasteful or sensible? Donor imageries in İstanbul’s food banks. New Perspectives on Turkey 62, 51-73.
    5. Türegün, N. (2019).  Etik Algısının Kültürel Boyutlar Açısından Değerlendirilmesi: MINT Ülkelerindeki Öğrenciler Üzerine Bir Çalışma.  Sosyal Bilimler Araştırma Dergisi, 8(3), 102-119.
    6. Türegün, N., Kaya, C. T. (2019). Küreselleşmenin Türkiye’deki Yükseköğretim ve Muhasebe Eğitimi Üzerindeki Etkileri.  Yükseköğretim ve Bilim Dergisi, 9(2), 335-341. TÜBİTAK / ULAKBİM yayınıdır.
    7. Türegün, N. (2019). Performance Analysis of the Restaurant and Hotel Indursty: Evidence from Borsa İstanbul.  Journal of Economics, Finance  Accounting, 6(3), 115-123.
    8. Türegün, N. (2019).  Text Mining in Financial Information.  Current Analysis on Economics and Finance, 1, 18-26.
    9. Tekin Bilbil, E. (2019). Kentsel Politik Ekoloji Literatürü İçerisindeki Tartışmalar: Milieu Fikri Bir Çözüm Olabilir Mi?. İdealkent, 10(28), 1130-1157.

    Books and/or Book Chapters

    1. Paşamehmetoğlu, A., Gökoğlu, M. Corporate Social Responsibility and Sustainable Development in Mediterranean: The Case of Spanish Hotel Industry in Barcelona Region.Routledge Taylor and Francis Group.
    2. Samancı, Ö. (2019). Images, Perceptions and Authenticity in Ottoman-Turkish Cuisine”, Food, Heritage and Nationalism in Europe, Routledge , 155-170.
    3. Tekin Bilbil, E. (2019). Yönetişim ve Yönetimsellik: Kentsel Mekan ve Ortam, (Book) Siyasal Kitap, Ankara. 

    2018

    SCI,  SSCI, Scopus and WoS Publications

    1. Atakan-Duman, Ş., Paşamehmetoğlu, A., Bozaykut, T. The challenge of constructing a unique online identity through an isomorphic social media presence. International Journal of Communication. 12:1-22.
    2. Kırkın C., Güneş G. Modified atmosphere packaging and gamma‐irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties. Journal of Food Processing and Preservation, e13678. https:// doi.org/10.1111/ jfpp.13678.
    3. Tekin Bilbil, E. The Politics of Noise: A Case Study of the Commercialization of the Alaçati Village, Turkey, Tourism Management Perspectives, 25: 104-118 (SSCI-Q3)
    4. Türkkan, C. (2018). Feeding the Global City: Urban Transformation and Urban Food Supply Chain in 21st Century Istanbul. Journal of Urbanism: International Research on Placemaking and Urban Sustainability, 13 (1), 13-37. URL: https://doi.org/10.1080/17549175.2018.1515785.   

    Scopus Indexed Books  and/or Book Chapters

    1. Samancı, Ö. The Cuisine of Istanbul between East and West a during the 19th Century. İn A. Jianu. V. Barbu. Earthly Delights  Economics and Cultures of Food in Ottoman and Danubian Empire c. 1500-1900. Brill, 77-98.

    Books and/or Book Chapters

    1. Samancı, Ö., Sauner, M. H. Mütareke Döneminde İstanbul'da Beyaz Ruslar ve Yemek Kültürüne olan Etkileri. In Koç, Y, & Cengiz, M (Eds.), 100. yılında Sovyet İhtilali ve Türk Dünyası.
    2. Samancı, Ö. Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler ve Yemekler. In Zülfikar-Aydın, M, & Aydın, R (Eds.), Osmanlı'da Mimari Sanat ve Yemek Kültürü, 339-356.
    3. Samancı, Ö. Food Culture in Balkan Peninsula through the Exotic Views of the 19th Century Traveler’s Accounts”, From Kebab to Ćevapčići Interdisciplinary Studies on Eastern Europe, Harrassowitz  Publishing House, Wiesbaden, 162-175.
    4. Türegün, N. Ethical Awareness, Ethical Decision Making, and Transparency: A Study on Turkish CPAs in Istanbul, Accounting from a Cross-Cultural Perspective Asma Salman and Muthanna G. Abdul Razzaq, IntechOpen, DOI: 10.5772/intechopen.76867.

    Other Publications

    1. Samancı, Ö. Ortaçağ Arap Mutfağından Günümüze Tirit. Yemek ve Kültür, Yaz, (52), 34-47.
    2. Tekin Bilbil, E. Methodology for the Regulation of Over-the-top (OTT) Services: The Need of A Multi-dimensional Perspective. International Journal of Economics and Financial Issues, 8(1).

    2017

    SCI,  SSCI, Scopus and WoS Publications

    1.  Ozdemir O.  The effect of geographic dispersion on the ınitial and long-run IPO performance. Journal of Hospitality ve Tourism Research. DOI: 10.1177/1096348014563395. V.41, N.7, 869-897.
    2. Wang, X.; Guchait, P.; Madera, J.; Paşamehmetoğlu, A. Is ‘do it right the first time’ necessarily right? The importance of error management culture in the hospitality industry. International Journal of Contemporary Hospitality Management. 10.1108/IJCHM-01-2017-0038


    Publications in Other Indexes

    1. Bozaykut, T.,Atakan-Duman, Ş., Paşamehmetoğlu, A. The University Identity: Communication of Identity Themes. International Business and Accounting Research Journal, 1(2), pp. 55-70. 
    2. Kaya, C.T & N. Türegün. Dünyada KOBİ Finansal Raporlama Uygulamaları ve Türkiye İçin Çıkarımlar: Yerel Finansal Raporlama Çerçevesi'ne Bakış (International Assessment of Financial Reporting Practices And Interpretations for. Muhasebe ve Denetime Bakış (Accounting and Auditing Review), 16(50), 97-114.  Note: TÜBİTAK / ULAKBİM yayınıdır.
    3. Kaya, C.T & N. Türegün. Associations between Earnings Management Manipulation Types and Debt Contracts, Political Costsand Characteristics of Board of Directors. International Journal of Academic Research in Accounting, Finance and Management Sciences, 7(2), 208-214.
    4. Türegün, N. & O. Türegün. Management Issues of SMEs in Turkey from the Perspective of Sustainability. Management and Organizational Studies, 4(3), 25-33.

    Books and/or Book Chapters

    1. Gökoğlu, M., Paşamehmetoğlu, A. Organizational Epistomology. Örgüt Kuramları. BETA : İstanbul.
    2. Samancı, Ö. Yeni Yemek Kitabı 1880- (çeviriyazı) Çiya Yayınları.

    2016

     SCI,  SSCI, Scopus and WoS Publications

    1. Alsaffar, A. A. Sustainable diets: The interaction between food industry, nutrition, health and the environment. Food Science and Technology International, 22(2): 102-111.
    2. Biçer, A. H. and Alsaffar, A. A. Dietary intake and physical activity levels of male adolescents with autism spectrum disorder (ASD) and normal to high body mass index (BMI) – A case series study. Research in Autism Spectrum Disorders, 31: 1-10. doi:10.1016/j.rasd.2016.07.002.
    3. Cetin, G., Demirciftci, T., & Bilgihan, A. Meeting revenue management challenges: Knowledge, skills and abilities. International Journal of Hospitality Management, 57, 132-142.
    4. Guchait, P., Paşamehmetoglu, A., Madera, J. Error management culture: Impact on cohesion, stress and turnover intentions. The Services Industries Journal.  36,3-4: 124-141.
    5. Guchait, P., Simons, T., Pasamehmetoglu, A. Error recovery performance: The impact of leader behavioral Integrity and job satisfaction. Cornell Hospitality Quarterly. 1-12.
    6. Madanoglu, M., ve Ozdemir, O. Is more better? The relationship between meeting space capacity and hotel operating performance. Tourism Management, 52, 74-81.
    7. Ozdemir, O. ve Upneja, A. The role of internationalization on the IPO performance of service firms: Examination of initial returns, long-run returns, and survivability. International Business Review.  DOI: 10.1016/j.ibusrev.2016.01.009.
    8. Şanlıöz-Özgen, H.K. & Günlü, E. Irritation or disappointment: Host attitudes towards tourism development in villages. Journal of Policy Research in Tourism, Leisure and Events.
    9. Şanlıöz-Özgen, H.K. European quality award winning companies: A situational analysis. In M. Kozak & N. Kozak (Ed.) (pp. 3-17). Tourism & Hospitality Management. Wagon Lane, Bingley: Emerald Group Publishing Ltd.
    10. Türegün, N. Effects of borrowing costs, firm size, and characteristics of board of directors on earnings management types: A study at Borsa Istanbul. Asia-Pacific Journal of Accounting & Economics.

     Books and/or Book Chapters

    1. Şanlıöz-Özgen, H.K., Dilek S.E., Türksoy S.S., Kaygalak-Çelebi, S. Sürdürülebilir Turizm Yönetimi. (Editör: N. Koçak). Detay Yayıncılık: Ankara.

    Publications in Other Indexes

    1. Türegün, N. ve Kaya, C. Revisiting the association between corporate governance and earnings management. Journal of Accounting, Finance and Auditing Studies, 2(2), 115-127.

    2015

     SCI,  SSCI, Scopus and WoS Publications

    1. Erkmen, E. ve Hancer, M. Do your internal branding efforts measure up?:  Consumers’ response to brand supporting behaviors of hospitality employees. International Journal of Contemporary Hospitality Management, 27(5), 878-895.
    2. Erkmen, E. ve Hancer, M. Linking brand commitment and brand citizenship behaviors of airline employees: “The role of trust”. Journal of Air Transport Management, 42, 47-54.
    3. Şanlıöz-Özgen, H. K., ve Kozak, M. Social media practices applied by city hotels: A comparative case study from turkey. Worldwide Hospitality and Tourism Themes, 7(3): 229-241.

    Publications in Other Indexes

    1. Biçer, A. H., Alsaffar, A. A. Dietary intake of adolescents with autism spectrum disorder (ASD) and normal to high body mass index (BMI). Integrative Food Nutrition and Metabolism, 2(4): 231-238.
    2. Guchait, P., Paşamehmetoğlu, A., and Abbott, J. The importance of error management culture in organizations: Impact on employee helping behaviors during service failures and recoveries in restaurants. Journal of Human Resources in Hospitality. 14:45-67.
    3. Günlü, E., Şanlıöz-Özgen, H. K., Dilek, S.E., Kaygalak, S., Türksoy, S.S., ve Lale, C. Turkish visitors in Armenia: Any changes in attitudes and perceptions? Journal of Tourism and Hospitality Management, 3(1): 29-43.
    4. Paşamehmetoğlu, A. Örgütsel vatandaşlık davranışı, duygusal örgütsel bağlılık,  psikolojik sözleşme ve örgütsel adalet arasındaki ilişkinin belirlenmesine yönelik bir araştırma (An analysis to examine the relationship between, organizational citizenship behavior, affective organizational commitment, psychological contract and organizational justice). Necmettin Erbakan Üniversitesi Sosyal Bilimler Enstitüsü Dergisi. 1(1):176-189.
    5. Dilek, S.E., Kaygalak, S., Lale, C., ve Şanlıöz-Özgen, H. K. Otel İşletmelerinde Küreyelleşme Yaklaşımı: İzmir İli Örneği. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 16(1): 1-22.

    Books and/or Book Chapters

    1. Alsaffar, A. A., Kalyoncu, Z. B. Pişirme Yöntemleri / Cooking Methods. Trakya Bölgesi’ndeki Yiyecek ve İçecek Mesleki Eğitim Okullarında Kalitenin Arttırılması Projesi kapsamında yazılmıştır / Written as a part of the project: Improving the Quality of Food and Beverage Vocational School Education in the Thrace Region (Proje no /Project code: TRH2.2.IQVETII/P-03/487). 182 sayfa.
    2. Erkmen, E. Otel İşletmelerinde Yönetim. Otel İşletmeciliği. Karman, A. (Ed.). Eğitim Yayınevi, Ankara. Sayfa 46-65.
    3. Kalyoncu, Z. B. Dünyada Kullanılan Tahıl Türleri, Ürünleri, Kullanım Alanları ve Besin Değeri Farklılıkları (Bölüm 7). Temel Beslenme ve Diyetetik. Merdol, T.K (Ed.). Güneş Tıp Kitabevleri. Sayfa 207-227.

    2014

    SCI,  SSCI, Scopus and WoS Publications

    1. Erkmen, E. (2014). All consumers are same for the effect of brand citizenship behaviors?: The role of nationality. International Journal of Marketing Studies, 6(3), 65-75.
    2. Guchait, P., Paşamehmetoğlu, A., Dawson, M. (2014). Perceived supervisor and co-worker support for error management: Impact on perceived psychological safety and service recovery performance. International Journal of Hospitality Management. 41:28-37.
    3. Kalyoncu Z. B., Pars H., Bora-Güneş N., Karabulut E., Aslan D. (2014). A systematic review of nutrition-based practices in prevention of hypertension among healthy youth. Turkish Journal of Pediatry. 56(4):335-46.
    4. Lee, S., Upneja, A., Ozdemir, O. and Sun, K. (2014).  A synergy effect of ınternationalization and firm size on performance: US hotel industry. International Journal of Contemporary Hospitality Management, 26(1), 35-49. DOI: 10.1108/IJCHM-09-2012-0173.
    5. Upneja, A. and Ozdemir, O. (2014).  Compensation practices in the lodging ındustry: Does top management pay affect corporate performance? International Journal of Hospitality Management, 38, 30-38. DOI: 10.1016/j.ijhm.2013.12.007


    Publications in Other Indexes

    1.  Alsaffar, A. A. Exploring the level of nutrition knowledge and influencing factors in a Turkish community sample. International Peer-Reviewed Journal of Nutrition Research / Uluslararası Hakemli Beslenme Araştırmaları Dergisi, 2(1): 45-57.
    2. Kalyoncu Z.B. Pediyatrik obezite: Tanımlar, nedenleri, sonuçları, tedavisi ve önleme stratejileri, Clinic Pediatri, 9: 38-45.
    3. Paşamehmetoğlu, A. and Atakan- Duman, Ş. Knowledge sharing through social media: The relationship between social trust and social capital. Journal of Business Economics and Political Science. 3(5): 17-34.

    Books and/or Book Chapters

    1. Paşamehmetoğlu, A. ,Yeloğlu, H. O. Motivasyon. Örgütsel Davranış,  Sığrı, Ü., Gürbüz, S. (Ed.s). Beta, İstanbul. Sayfa 137-174.
    2. Şanlıöz-Özgen, H. K. Sürdürülebilir Turizm ve Ulusal Örgütler. Kozak, M. (Ed.) Sürdürülebilir Turizm: Kavramlar – Uygulamalar. Detay Yayıncılık,  Ankara. Sayfa 311-328.

    2013

    SCI,  SSCI, Scopus and WoS Publications

    1. Biçer, A. H. and Alsaffar, A. A. Body mass index, dietary intake and feeding problems of Turkish children with autism spectrum disorder (ASD). Research in Developmental Disabilities, 34: 3978-3987.
    2. Deniz, M. Ş. and Alsaffar, A. A. Assessing the validity and reliability of a dietary fibre knowledge questionnaire in a Turkish student population. Journal of Health, Population and Nutrition, 31(4):497-503.
    3. Ozdemir, O., Kizildag, M., Upneja, A. Does risk matter in CEO compensation contracting? Evidence from US restaurant industry.  International Journal of Hospitality Management, 34, 372-383. DOI: 10.1016/j.ijhm.2012.11.012

    Publications in Other Indexes

    1. Alsaffar, A. A. Dirençli nişasta ve sağlığımız / Resistant starch and our health. TÜBİTAK Bilim ve Teknik Dergisi  / TUBITAK Science and Technology Journal. 543: 54-57.
    2. Atakan-Duman, Ş., Paşamehmetoğlu, A.  ve Poyraz, A.B. Örgütsel kimlik algısı, örgütsel bağlılık ve örgütsel vatandaşlık davranışı arasındaki ilişkinin belirlenmesine yönelik bir araştırma.  Journal of Business Economics and Political Science. 2(4) : 75-89.
    3. Şanlıöz-Özgen, H. K. Otel işletmelerinde müşteri yönlülük uygulamaları: Antalya ilindeki beş yıldızlı oteller örneği. Dokuz Eylül Üniversitesi İşletme Fakültesi Dergisi, 14(2): 109-126.
    4. Şanlıöz-Özgen, H. K., Dilek E. & Koçak N. Değişen Dünya, Dönüşen Pazarlama: Türkiye Turizm Sektöründen Öncü Bir Mobil Uygulama Örneği. Anatolia Turizm Araştırmaları Dergisi, 24(2): 250-260.

    Books and/or Book Chapters

    1. Alsaffar, A. A. Nutrition Tutorial Book. Özyeğin University Publication, Altan Basım Ltd., İstanbul, 135 sayfa.

    2012

    SCI,  SSCI, Scopus and WoS Publications

    1. Ozdemir, O. and Upneja, A. Board structure and CEO compensation: Evidence from US lodging industry.  International Journal of Hospitality Management, 31(3), 856-863. DOI: 10.1016/j.ijhm.2011.10.004

    Publications in Other Indexes

    1. Aytar, H.T., Alsaffar, A.A. Yetişkinlerin besin intolerans testlerine yaklaşımının saptanması / Determination of the approach of adults toward food intolerance tests. Uluslararası Hakemli Akademik Spor, Sağlık ve Tıp Bilimleri Dergisi / SSTB International Refereed Academic Journal of Sports, 3(2): 20-30.

    Undergraduate Hotel Management Program

    The Undergraduate Hotel Management Program of the Faculty of Applied Sciences at Özyeğin University Accredited by ACPHA as the One and Only Hospitality Program Accredited in Turkey and Europe