RESEARCHER PROFILE

Merve Onur

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M

Kayseri Üniversitesi

Culinary Culture and TourismDiverse Aspects of Tourism ResearchFood and Agricultural SciencesConsumer Behavior in Brand Consumption and IdentificationSensory Analysis and Statistical Methods

Merve Onur works in Culinary Culture and Tourism, Diverse Aspects of Tourism Research, Food and Agricultural Sciences, Consumer Behavior in Brand Consumption and Identification, Sensory Analysis and Statistical Methods. Recorded institutional associations include Kayseri Üniversitesi.

29Publications
41Citations
4H-index

ORCID

Inclusion identifies researchers whose recorded research contributions may inform their university’s understanding of its research community. It does not rank individual research quality or establish current employment.

Selected research works

Up to 100 highly cited works; DOI links open the original research. Counts reflect the collected record, not real-time citation totals.

  1. Aşırı Turizm Kapsamında Trıpadvısor Yorumları Üzerine Nitel Bir İnceleme: Salda Gölü Örneği (A Qualitative Research on Tripadvisor Reviews in the Scope of Overtourism: A Case Study of Lake Salda)

    2020 · 8 citations

  2. Exploring the relationship between gastronomic travel intentions and self-congruity, perceptions of culinary brand equity, and loyalty attitudes

    2024 · 6 citations

  3. Osmaniye Mutfak Kültüründe Yer Alan Yemek Ritüelleri Üzerine Bir Araştırma

    2021 · 5 citations

  4. Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level

    2025 · 5 citations

  5. Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)

    2023 · 4 citations

  6. Gastronomi Temelli Kültürel Miras Deneyimi, Bireylerin Aidiyet Duygusunu ve Kültürel Kimlik Oluşumunu Destekler Mi?

    2026 · 3 citations

  7. A Systematic and Thematic Review of Greenwashing in the Tourism and Hospitality Industry

    2026 · 3 citations

  8. Gastronomi Turizmi Kapsamında Yöresel Ürünlerden Turistik Ürün Olarak Yararlanılması: Konya Örneği (Use of Local Products as a Touristic Product in the Scope of Gastronomy Tourism: The Example of Konya)

    2020 · 2 citations

  9. Anlık Duygu Durumunun Gıda Neofobi Üzerine Etkisi (Effect of Emotion Status on Food Neophobia)

    2021 · 2 citations

  10. KÜLTÜR MİRASI DÜĞÜN YEMEKLERİ’NİN GASTRONOMİ TURİZMİ AÇISINDAN İNCELENMESİ: ERZİNCAN İLİ ÖRNEĞİ

    2017 · 1 citations

  11. TRADITIONAL TURKISH CUISINE PREPARED WITH LEGUMES

    2022 · 1 citations

  12. The Use of The Ancient Amaranth (Amaranthus) Grain in Traditional Turkish Cuisine

    2024 · 1 citations

  13. Koruyucu Hizmetlerde Ebenin Rolü

    2017 · 0 citations

  14. Science Direct Veri Tabanında Yer Alan Food Chemistry Dergisinde Baharatlar ile İlgili Yayınlanan Makalelerin Bibliyometrik Analizi (Bibliometric Analysis of Articles Related to Spices in Food Chemistry Magazine in the Science Direct Database)

    2019 · 0 citations

  15. DETERMINATION OF FOOD SAFETY KNOWLEDGE LEVEL AND PRACTICE BEHAVIORS OF CHEF CANDIDATES WITHIN THE SCOPE OF OCCUPATIONAL STANDARD

    2023 · 0 citations

  16. SOCIAL PERCEPTIONS ON THE USE OF ROBOT WAITERS IN RESTAURANTS: SENTIMENT AND CONTENT ANALYSIS ON SOCIAL MEDIA

    2025 · 0 citations

  17. Restoranda Gıda İsrafı Konusunda Güncel Araştırma Eğilimlerinin R Programı ile Haritalandırılması (Mapping Current Research Trends on Food Waste in Restaurants Using R Programming)

    2025 · 0 citations

  18. Determination of the Usage Status of Food Products with Geographical Indications in Menus: Nevşehir Example

    2025 · 0 citations

  19. ARTIFICIAL MEAT IN FUTURE KITCHENS: CHEF CANDIDATES FOOD TECHNOLOGY RISK PERCEPTIONS AND THE ROLE OF FOOD FEARS

    2025 · 0 citations

  20. Çataldaki Kimlik: Sosyal Kimlik Teorisi Kapsamında Yerel Yiyecek Tüketim Niyetinin İncelenmesi

    2025 · 0 citations

  21. Kenger (Gundelia tournefortii) Otunun Yerel Mutfak Kültüründe Kullanımı ve Sıfır Atık Kapsamında Değerlendirilmesi: Çukurova Örneği

    2025 · 0 citations

  22. Does a Gastronomy-Based Cultural Heritage Experience Support Individuals' Sense of Belonging and the Formation of Cultural Identity?

    2025 · 0 citations

  23. Aşırı Turizm Kapsamında Trıpadvısor Yorumları Üzerine Nitel Bir İnceleme: SaldaGölü Örneği (A Qualitative Research on Tripadvisor Reviews in the Scope of Overtourism: ACase Study of Lake Salda)

    2020 · 0 citations

  24. EXAMINING PERCEPTIONS OF THE CONCEPT OF COMFORT FOOD THROUGH METAPHOR ANALYSIS

    2025 · 0 citations

  25. Theories and Practices in Tourism, Marketing and Management

    2024 · 0 citations

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