• The cuisine of Istanbul between east and west during the 19th century 

  Samancı, Özge (Brill Academic Publishers, 2018)

  N/A

• Images, perceptions and authenticity in Ottoman–Turkish cuisine 

  Samancı, Özge (Taylor & Francis, 2019-01-01)

  Since the new millennium Ottoman cuisine has become a popular subject in Turkey’ s food and drink sector and publishing milieu. Renewal of the Ottoman culinary heritage has produced a duality in imagining the past, and ...

• History of eating and drinking in the Ottoman Empire and modern Turkey 

  Samancı, Özge (Springer, 2020-01-01)

  This chapter offers a broad survey of the history of food and drinking culture in the Ottoman Empire and Modern Turkey covering a time period of more than 700 years. This study aims to present changes and continuities that ...

• Managing brand experience and reputation in the hotel business 

  Özgen, Hanım Kader Şanlıöz; Kozak, M. (Taylor & Francis, 2020-05-18)

  As “the business of brands”, with more than 300 brands worldwide, the hotel industry has been focused on brand experience since the development and expansion of international brands over the last few decades. New brands ...

• Dynamics of the relation between producer and consumer price indices: A comparative analysis in the U.S. market 

  Ceylan, Özcan (IGI Global, 2020-06-01)

  The relation between the Producer Prices Index (PPI) and the Consumer Price Index (CPI) in the U.S. is analyzed for two sub-periods: one spanning from 1947 to 1982, the post-war period marked by demand-side economic policies, ...

• The truths about conventional tourism and its scientism a humanistic critique 

  Yüksel, Atila (Taylor & Francis, 2021)

  N/A

• Influence of water properties on the physicochemical and sensorial parameters of water kefir 

  Tireki, Suzan (Taylor & Francis, 2024-01)

  Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial ...

• Optimization of inulin extraction from chicory roots and an ultrafiltration application to obtain purified inulin and hydrolyzed fructooligosaccharides 

  Sagcan, N.; Sagcan, H.; Bulut Güneş, Ayşe Nur; Fakir, H.; Dertli, E.; Sagdic, O. (Ankara University, 2024-01-01)

  Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally ...

• The differential effects of leader Food safety priority and ethical leadership on food safety promotive and prohibitive voices: A socially desirable responding theory perspective 

  Yu, H.; Guchait, P.; Achyldurdyyeva, J.; Paşamehmetoğlu, Ayşın (Taylor & Francis, 2023)

  Studies on impact of different leadership styles on the promotive and prohibitive forms of food safety voices are limited. Therefore, drawing on socially desirable responding theory, this study examined the differential ...

• Vicarious abusive supervision among restaurant frontline employees: the role of employee industry tenure 

  Li, M.; Wang, X.; Paşamehmetoğlu, Ayşın (Emerald, 2023)

  Purpose: Vicarious abusive supervision (VAS) has recently garnered the attention of hospitality researchers. VAS is prevalent in hospitality work settings characterized by long production chains and open operating environments. ...

• Exploring publicness as social practice: An analysis on social support within an emerging economy 

  Bilbil, Ebru Tekin; Zihnioğlu, O.; Fırtın, C. E.; Bracci, E.

  By utilizing the concepts of field, habitus, and capital inherited from Bourdieu, this study explores publicness as a social practice. In doing this, the paper problematizes publicness concerning accountability and public ...

• Hospitality organizational culture: Impact on employee’s job satisfaction, organizational citizenship behaviors, service recovery performance, and intention to leave 

  Dawson, M.; Guchait, P.; Russen, M.; Wang, X.; Paşamehmetoğlu, Ayşın (Taylor & Francis, 2023)

  Organizational culture continues to be a decisive factor for the success of hospitality firms. Drawing from the theory of work adjustment, this study focuses on hospitality organizational culture and examines its impacts ...

• How authentic leadership cultivates trust and desirable workplace behaviors in hotels: Commitment and leader-follower value congruence matters 

  Peyton, T.; Gip, H.; Paşamehmetoğlu, Ayşın; Guchait, P.

  This study explores how hotel supervisors’ authentic leadership behavior relates to followers’ value congruence, trust, organizational commitment (OC), and organizational citizenship behaviors (OCB). Survey data were ...

• To stay or not to stay: How to convince the very first guest of a resort property 

  Özgen, Hanım Kader Şanlıöz (CABI International, 2023-02-28)

  Hotel openings in resort destinations have several challenges to overcome and manage, such as: (i) the completion of the hotel project; (ii) preparation of hotel operations for the customer experience; (iii) pre-opening ...

• History and techniques of managerial accounting 

  Türegün, Nida (Peter Lang AG, 2023-03-06)

  N/A

• Customer experience in five-star hotel businesses: is it an “experience” for customers? 

  Özgen, Hanım Kader Şanlıöz; Kozak, M. (Turkey, 2023-08-15)

  Purpose: Concerning the development of “experience” as an economic phenomenon, this study aims to analyse customers' evaluations of their experiences in five-star hotel businesses and to identify if the hospitality experience ...

• Exploring the multifractality in the precious metal market 

  Doğangün, Itır; Oral, E.; Akkartal, E.; Türegün, Nida (World Scientific, 2023-06)

  This study proposes a novel approach to investigating the multifractality of time series using the multifractal cross-correlation detrended moving average analysis (MF-X-DMA). The study demonstrates the behavioral differences ...

• Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature featured 

  Tireki, Suzan; Sumnu, G.; Sahin, S. (AIP Publishing, 2023-05)

  Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the ...

• The moderating role of organizational tenure on the relation between job crafting and job boredom: A study on accountants 

  Türegün, Nida; Sesen, H.; Soran, Semih (Nomos Verlagsgesellschaft mbH, 2023)

  The aim of this study is to examine the moderating role of organisational tenure on the relationship between job crafting and job boredom. For this purpose, a sample of 315 professional accountants from 82 independent audit ...

• Screening for eligibility: access and resistance in Istanbul’s food banks 

  Ghosh, Candan Türkkan (Taylor & Francis, 2023)

  Introduced in the 2000s as a component of social welfare reforms, the means test determines the eligibility of aid applicants based on previously set income categories. Replacing local committees that decided eligibility, ...

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