Academician
BATUHAN GÜRS
ARAŞTIRMA GÖREVLİSİ
ANTALYA BİLİM ÜNİVERSİTESİ TURİZM FAKÜLTESİ GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ
- Ana Dal Sosyal-Beşeri ve İdari Bilimler Temel Alanı
- Yan Dal Turizm
Article counts come from two sources, each shown separately: YÖKSİS (academic declarations) and OpenAlex (open scholarly catalog). Patents and artistic activities are listed under the Works tabs below.
Index quartiles
Scopus (SJR)
2 Total
- Q1 1
- Q2 1
- Q3 0
- Q4 0
Other counts
- YÖKSİS rows 2 Q1 0 Q2 0 Q3 0 Q4 0
WoS (JCR)
2 Total
- Q1 1
- Q2 1
- Q3 0
- Q4 0
Other counts
- YÖKSİS rows 2 Q1 0 Q2 0 Q3 0 Q4 0
TR Index
0 articles
OpenAlex citation percentiles
Top 1% articles
0
Top 10% articles
0
Avg percentile
55.1%
Articles with percentile
2
OpenAlex citation percentile; covered works only (~52%).
What do these indicators mean?
- Q1–Q4: the quartile of the journal in the given index (Scopus/WoS). Q1 = top 25%, Q4 = bottom 25%.
- Top 1% / top 10%: number of works among the top 1% or 10% most-cited worldwide in the same field and year.
- Avg percentile: mean citation percentile of the works (100 = highest).
- Source: index quartiles from Scopus/WoS and TR Index flags; citation percentiles from OpenAlex.
Proceedings
Conference proceedings recorded in YÖKSİS.
Records
- 2025 Gastronomide Meşruiyetin İki Yüzü: Michelin Yıldızlı Resto-ranlarda Uzman Otorite ve Tüketici Söyleminin Kesişimi
- 2025 The Mediterranean Diet: From Intention to Behavior The Role of Multidimensional Perceived Social Support (MPSS)
- 2024 GASTRONOMİ VE AŞÇILIK ÖĞRENCİLERİNİN “YEŞİL GURME” KAVRAMINA İLİŞKİN BİLİŞSEL YAPILARININ KELİME İLİŞKİLENDİRME TESTİ (KİT) İLE İNCELENMESİ
- 2024 Disiplinlerarası Bakış Açısıyla Kültürel Miras: Mimarlık ve Turizm Akademisyenlerinin Bakış Açılarının İncelenmesi
- 2026 Environmental Variation in Taste Perception: An Evaluation of Basic Tastes at Sea Level and 2200 m Altitude Using a Trained Sensory Panel