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Academician

NURHAYAT İFLAZOĞLU

DOKTOR ÖĞRETİM ÜYESİ

HATAY MUSTAFA KEMAL ÜNİVERSİTESİ TURİZM İŞLETMECİLİĞİ VE OTELCİLİK YÜKSEKOKULU GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ

  • Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
  • Yan Dal Turizm

A quick look at recorded outputs — details below.

  • Articles 30
  • Projects 0
  • Books 15
  • Proceedings 18
  • Patents 0
  • Artistic 0
Scopus (SJR) Q1 2 Q2 3 Q3 0 Q4 0
WoS (JCR) Q1 1 Q2 3 Q3 1 Q4 0
TR Index 21 articles

Field+year+type normalized OpenAlex percentiles — not Clarivate ESI / SciVal.

Top 1% articles 0
Top 10% articles 2
Avg percentile 62.4%
Top 1% share 0.0%
Top 10% share 6.5%

Articles

Articles with YÖKSİS and OpenAlex source split; narrow by quartile or TR Index.

Index filters

30 publications total

Scopus (SJR)
Q1 2 Q2 3 Q3 0 Q4 0
WoS (JCR)
Q1 1 Q2 3 Q3 1 Q4 0
TR Index
21 articles

Article list

  1. 2027 The impact of chefs’ moral maturity on service performance in the hospitality sector International Journal of Hospitality Management DOI 10.1016/j.ijhm.2026.104868 YÖKSİS SJR Q1 JCR Q1 OpenAlex 88.9%
  2. 2026 Instagrammable Food: The Impact of Instagram on Eating Behavior Anadolu Kültürel Araştırmalar Dergisi DOI 10.63556/ankad.v10i1.329 YÖKSİS TR Index OpenAlex 13.3%
  3. 2026 The Mediating Role of Brand Image in The Impact of Food Authenticity on Regional Identity: The Case of Gaziantep Tourism Economics, Management and Policy Research (TEMAPOR) DOI 10.63556/temapor.2026.58 YÖKSİS OpenAlex 68.3%
  4. 2026 Understanding the Culinary Gap: Why Artichoke is Missing in Hatay’s Gastronomic Heritage The Turkish Journal of Agriculture – Food Science and Technology (TURJAF) DOI 10.24925/turjaf.v14i1.197-205.8291 YÖKSİS TR Index OpenAlex 2.4%
  5. 2025 The effect of preserving and celebrating culinary traditions on emotional well-being in multicultural societies: a case study of Hatay, UNESCO City of Gastronomy International Journal of Spa and Wellness DOI 10.1080/24721735.2025.2489316 YÖKSİS OpenAlex 85.7%
  6. 2025 On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens Aydın Gastronomy DOI 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v09i20013 YÖKSİS TR Index OpenAlex 47.5%
  7. 2025 Culinary Culture and Local Food Practices in Post-Earthquake Temporary Living Spaces: A Qualitative Evaluation in Hatay Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2025.1689 YÖKSİS TR Index OpenAlex 38.5%
  8. 2024 The role of robotization in reducing the perception of unskilled labor in food and beverage businesses Worldwide Hospitality and Tourism Themes DOI 10.1108/whatt-06-2024-0119 YÖKSİS SJR Q2 JCR Q2 OpenAlex 85.3%
  9. 2023 Service failures that cause customer dissatisfaction and service recovery strategies in food and beverage businesses Tourism and recreation (Online) DOI 10.53601/tourismandrecreation.1373123 YÖKSİS TR Index OpenAlex 66.7%
  10. 2022 From Mythology to Symbolic Meanings: Spices and Aromatic Herbs in Ancient Times Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2022.1149 YÖKSİS TR Index OpenAlex 31.5%
  11. 2021 Digital Detox Tourism Against Post-modernity Journal of Multidisciplinary Academic Tourism DOI 10.31822/jomat.801813 YÖKSİS TR Index OpenAlex 75.9%
  12. 2021 Zahtar and its place in culinary culture: Sample of Hatay Cuisine International Journal of Gastronomy and Food Science DOI 10.1016/j.ijgfs.2021.100302 YÖKSİS OpenAlex 63.9%
  13. 2021 Impact of Crowded Restaurant Perception on Affectivity and Behavioral Intentions Tourism: An International Interdisciplinary Journal DOI 10.37741/t.69.3.8 YÖKSİS SJR Q2 JCR Q2 OpenAlex 75.5%
  14. 2021 Covid 19 Pandemisi Sürecinde Turizm Eğitimi Alan Lise Öğrencilerinin Gelecek Beklentileri ve Turizm Sektörüne Yönelik Algıları Üzerine Bir Araştırma: Hatay Örneği Turk Turizm Arastirmalari Dergisi DOI 10.26677/TR1010.2021.830 YÖKSİS TR Index OpenAlex 83.6%
  15. 2020 Tüketicilerin COVID-19 Salgını Sürecinde Yiyecek-İçecek İşletmelerinden Bekledikleri Hizmetin Niteliğine İlişkin Bir Araştırma (A Study on the Quality of the Service Consumers Expect from Food and Beverage Enterprises During the COVID-19 Outbreak) Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2020.766 YÖKSİS TR Index OpenAlex top 10% OpenAlex 92.3%
  16. 2020 Interest of Local People in Gastronomy Tourism and Their Food Neophobia: Casesof Hatay and Gaziantep Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2020.720 YÖKSİS TR Index OpenAlex 72.7%
  17. 2020 Sosyal Medyada Yemek Temalı Paylaşımların GösterişçiTüketim Bağlamında İncelenmesi: Mardin Artuklu Üniversitesi Örneği Türk Turizm Araştırmaları Dergisi DOI 10.26677/TR1010.2020.499 YÖKSİS TR Index OpenAlex 52.9%
  18. 2020 Overtourism Movements and Tourism Phobia in the Light of Media Coverage Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2020.714 YÖKSİS TR Index OpenAlex 82.4%
  19. 2020 Yöresel Mutfakların Gastronomi Turizminde Yer Alma Durumu: Mardin Yerel Restoran Menülerinin İncelenmesi Journal of Tourism and Gastronomy Studies DOI 10.21325/jotags.2020.642 YÖKSİS TR Index OpenAlex 69.8%
  20. 2019 Yiyecek-İçecek İşletmelerinde HACCP Sisteminin Uygulanmasının Önündeki Engeller: Mardin Örneği Journal of Tourism and Gastronomy Studies DOI DOI: 10.21325/jotags.2019.494 YÖKSİS TR Index OpenAlex 20.3%

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