Other
BibTex RIS Cite

GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ

Year 2024, Volume: 2 Issue: 1, 25 - 50, 30.01.2024

Gülsevdi Öztürk Fatma Koç

Abstract

Gastronomi, belirli bir düzen ve titizlikle hazırlanan yiyecek ve içeceklerin hijyen ve sanitasyon kurallarına uygun bir şekilde sunularak estetik bir görsel ve lezzet deneyimi yaratılmasını ifade eden bir yemek kültürü veya sanatı olarak tanımlanmaktadır. Türk gastronomik kimliğinin oluşumunda, yöresel lezzetlerin, gelenek ve göreneklerin, beslenme kültürünün ve kullanılan pişirme araçlarının çeşitliliği önemli bir rol oynamıştır. Bu çalışmanın amacı ulusal tez merkezinde yer alan gastronomi konulu doktora tezlerinin çeşitli parametreler çerçevesinde bibliyometrik analizlerinin yapılmasıdır. Çalışma kapsamında gastronomi kelimesi Ulusal Tez Merkezi veri tabanı detaylı tarama kısmına doktora ve izin durumu izinli seçilerek tarama yapılmıştır. Toplamda 149 izinli teze ulaşılmıştır. İnceleme aşamasında konuyla ilgisi bulunmayan 11 doktora tezi çalışmaya dahil edilmemiş toplamda 138 tez ile çalışma gerçekleştirilmiştir. Çalışmada ‘yayın yılı’, ‘yayınlandığı üniversite’, ‘yayınlandığı anabilim dalı’, ‘çalışmanın yöntemi’, ‘danışmanın unvanı’, ‘anahtar kelimeler’ ve ‘tezin çalışma konusu’ olarak önceden belirlenen temalara göre analiz yapılarak, veriler grafik olarak gösterilmiştir. Gastronomi alanında Ankara Hacı Bayram Veli Üniversitesi 35 doktora tezi ile en fazla doktora tezine sahip üniversite iken; tez danışman unvanları açısından Prof. Dr. unvanlı tez danışman sayısı 85, en fazla doktora tezinin yayınladığı yıl 37 tez ile 2022 yılı; veri toplama yöntemi açısından 69 sayı ile nicel yöntem; ana bilim dalı açısından 36 doktora tezi ile Turizm İşletmeciliği anabilim dalı; konu açısından 97 sayı ile Turizm konusu; en çok kullanılan anahtar kelime ise 61 sayısı ile Gastronomi kelimesi olduğu belirlenmiştir. Yapılan bu çalışma ile gastronomi alanında yapılacak gastronomi konulu çalışmalara fayda sağlaması hedeflenmektedir.

Keywords

Gastronomi Ulusal Tez Merkezi Bibliyometrik Analiz Doktora Tezi

References

  • Abbott, A., Cyranoski, D., Jones, N., Maher, B., Schiermeier, Q., & Van Noorden, R. (2010). Do metrics matter? Many researchers believe that quantitative metrics determine who gets hired and who gets promoted at their institutions, with an exclusive poll and ınterviews, nature probes to what extent metrics are really used that way. Nature, 465(7300), ss. 860–863.
  • Akbaba, A., & Kendirci, P. (2016). Gastronomi turizmi ve coğrafi işaretlemeli ürünler. içinde O. N. Özdoğan (ed.), yiyecek içecek endüstrisinde trendler 2. Ankara: Detay Yayıncılık.
  • Altınel, H. (2009). Gastronomide Menü Yönetimi. İstanbul Üniversitesi.
  • Aslan, S., & Toprak, L. (2023). Bibliometric analysis of graduate theses written in the field of gastronomy in 2021. University of South Florida (USF) M3 Publishing, 16(9781955833110), 7.
  • Bar-Ilan, J. (2008). Informetrics at the beginning of the 21st century-A review. Journal of Informetrics, 2(1), ss. 1–52.
  • Bekar, A., & Belpınar, A. (2015). Turistlerin gastronomi turizmine ilişkin görüşlerinin milliyetlerine göre değerlendirilmesi. Journal of Yasar University, 10(38), ss. 6519-6530.
  • Birdir, K., & Akgöl, Y. (2012). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. Mersin Üniversitesi.
  • Bornmann, L., Stefaner, M., de Moya Anego´n, F., & Mutz, R. (2014). Ranking and mapping of universities and research-focused institutions worldwide based on highly-cited papers: A visualisation of results from multi-level models. Online Information Review, 38(1), ss. 43–58.
  • Boyne, S., Williams, F., & Hall, D. (2002). On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail. Tourism Gastronomy, ss. 91–114.
  • Boyraz, M., ve Sandıkcı, M. (2018). Gastronomi Bildirilerinin Değerlendirilmesi: Turizm Kongreleri Örneği (2013- 2017). Journal of Tourism and Gastronomy Studies, 6(4),873-889.
  • Capaldi, E. D. (1996). Why we eat what we eat: The psychology of eating. American Psychology Association.
  • Chen, D. (2012). A bibliometric analysis of the scientific literature on food safety research. Journal of Food Safety Quality, 3(2), ss. 145–150.
  • Cobo, M. J., López-Herrera, A. G., Herrera-Viedma, E., & Herrera, F. (2011). An approach for detecting, quantifying, and visualizing the evolution of a research field: A practical application to the Fuzzy Sets Theory field Journal of Informetrics, 5(1), ss. 146-166.
  • Cousins, J., Tuor, C., & Gllespie, C. (2002). Wine & Food Handbook. Hodder Education.
  • Cuffia, F., Rojas-Rivas, E., Urbine, A., & Zaragoza-Alonso, J. (2023). Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina. Journal of Ethnic Foods, 10(1), ss. 2.
  • Dabirian, A., Diba, H., Tareh, F., & Treen, E. (2016). A 23-year bibliometric study of the journal of food products marketing. Journal of Food Productions Marketing, 22(5), ss. 610–622.
  • Demir, E. (2020). Gastronomi alanında yayımlanan makalelerin bibliyometrik analizi (Master’s thesis, İskenderun Teknik Üniversitesi/Sosyal Bilimler Enstitüsü/Turizm İşletmeciliği ve Otelcilik Anabilim Dalı).
  • Dilsiz, B. (2010). Türkiye’de gastronomi ve turizm (İstanbul örneği). İstanbul Üniversitesi, Sosyal Bilimler Enstitüsü, , Yüksek Lisans Tezi.
  • Donthu, N., Kumar, S., Pandey, N., & Gupta, P. (2021). Forty years of the International Journal of Information Management: A bibliometric analysis. International Journal of Information Management, 57, ss. 102307. https://doi.org/10.1016/j.ijinfomgt.2020.102307.
  • Fu, H. Z., & Ho, Y. S. (2017). Comments on state of the art on food Waste research: A bibliometrics study from 1997 to 2014. Journal of Cleaner Production, 157, ss. 167.
  • Gheorghe, G., Tudorache, P. ve Nistoreanu, P. (2014). Gastronomic tourism: A new trend for contemporary tourism? Cactus Tourism Journal, 9(1), ss. 12–21.
  • Grandjean, P., Eriksen, M. L., Ellegaard, O., & Wallin, J. A. (2011). The Matthew effect in environmental science publication: A bibliometric analysis of chemical substances in journal articles. Environmental Health, 10(1), ss. 96.
  • Gu, Y. (2004). Global knowledge management research: A bibliometric analysis. Scientometrics, 61(2), ss. 171-190.
  • Gülen, M. (2017). Gastronomi turizm potansiyeli ve geliştirilmesi kapsamında Afyonkarahisar ilinin değerlendirilmesi. Güncel Turizm Araştırmaları Dergisi, 1(1), ss. 31–42.
  • Güzel Şahin, G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak “gastronomi turizmi”: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 3(2), ss. 63–73.
  • Harvey, L. (2008). Rankings of higher education institutions: A critical review. Routledge: Taylor & Francis.
  • Hatipoğlu, A. (2014). Osmanlı Saray Mutfağı’nın Gastronomi Turizmi Çerçevesinde İncelenmesi. Sakarya Üniversitesi.
  • Karim, A. S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empiricial examination of destinations food image. Journal Of Hospitality Marketing & Management, 19 (6), ss. 531-555.
  • Kaur, J., Radicchi, F., & Menczer, F. (2013). Universality of scholarly impact metrics. Journal of Informetrics, 7(4), ss. 924–932.
  • Khan, M. A., Pattnaik, D., Ashraf, R., Ali, I., Kumar, S., & Donthu, N. (2021). Value of special issues in the journal of business research: A bibliometric analysis. Journal of business research, 125, ss. 295-313.
  • Lee, K. H., Packer, J., & Scott, N. (2015). Travel lifestyle preferences and Destination activity choices of Slow Food members and non-members. Tourism and Manage,46, ss. 1–10.
  • Lin, W. Y. C. (2012). Research status and characteristics of library and information science in Taiwan: a bibliometric analysis. Scientometrics, 92(1), ss. 7–21.
  • Long, L. M. (2010). Culinary Tourism in and the emergence of appalachian cuisine: Exploring the food scape of asheville, NC. North Carolina Folklore Journal, 57(1), ss.4–19.
  • McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers. Journal of Travel Tourism Market, 25(2), ss. 137–148.
  • Monasterolo, I., Pasqualino, R., Janetos, A. C., & Jones, A. (2016). Sustainable and inclusive food systems through the lenses of a complex system thinking approach: A bibliometric review. Agriculture, 6(3), ss. 44.
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and inter national cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Manage, 28(1), ss. 253–261.
  • Osareh, F. (1996). Bibliometrics, citation analysis and co-citation analysis: A review of literature I. Libri, 46(3), ss.149-158. https://doi.org/10.1515/libr.1996.46.3.149
  • Potter, W. G. (1981). “Introduction to Bibliometrics.” Library Trends, 30, ss. 5-7.
  • Ramos-Rodrígue, A. R., & Ruíz-Navarro, J. (2004). Changes in the intellectual structure of strategic management research: A bibliometric study of the Strategic Management Journal, 1980–2000. Strategic Management Journal, 25(10), ss. 981–1004.
  • Sengupta, I. N. (1992). Bibliometrics, infometrics, scientometrics and librametrics: An overview. 42(2), ss. 75–98. https://doi.org/10.1515/libr.1992.42.2.75.
  • Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), ss. 321–336.
  • Stevens, R. E. (1953). The use of library materials in doctoral research; a study of the effect of differences in research method. Library Quarterly, 23, ss.33–41.
  • Sormaz, Ü., Özata, E., & Güneş, E. (2015). Turizmde Gastronomi. Sosyal Bilimler Dergisi, 1(2), ss. 67–73.
  • Suebsombut, P., Sekhari, A., Sureepong, P., Ueasangkomsate, P., & Bouras, A. (2017). The using of bibliometric analysis to classify trends and future directions on smart farm. In: Digital Arts, Media and Technology (ICDAMT), International Conference on. IEEE. ss.136–141.
  • Sünnetçioğlu, A., Yalçınkaya, P., Olcay, M., & Mercan, Ş. O. (2017). Turizm alanında yazılmış olan gastronomiye ilişkin tezlerin bibliyometrik profili. Journal of Tourism & Gastronomy Studies, 5(Special Issue 2), ss. 345-354.
  • Şahin, E., Akdağ, G., ÇAKICI, C., & Neslihan, O. (2018). Gastronomi ve mutfak sanatları anabilim dallarında yayınlanan tezlerin bibliyometrik analizi. Güncel Turizm Araştırmaları Dergisi, 2(Ek1), ss. 30-41.
  • Tan, J., Fu, H. Z., & Ho, Y. S. (2014). A bibliometric analysis of research on proteomics in science citation index expanded. Scientometrics, 98(2), ss. 1473–1490.
  • Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence-informed management knowledge by means of systematic review. British Journal of Management, 14(3), ss. 207–222.
  • Tsai, C. T. S., & Wang, Y. C. (2017). Experiential value in Branding food tourism. Journal of Destination Market Manage, 6(1), ss. 56–65.
  • van Raan, A. F., & van Leeuwen, T. N. (2002). Assessment of the scientific basis of interdisciplinary, applied research: Application of bibliometric methods in nutrition and food research. Resource Policy, 31(4), ss. 611–632.
  • Vijay, K. R., & Raghavan, I. (2007). Journal food science technology: A bibliometric study. Annual Library Information Studies, 54, ss. 207–212.
  • Wallin, J. A. (2005). Bibliometric methods: Pitfalls and possibilities. Basic and Clinical Pharmacology and Toxicology, 97(5), ss. 261–275.
  • Wolfram, D. (2003). Applied informetrics for information retrieval research. New Direction in Information Management no. 36. Westport, CT: Greenwood Publishing Group.
  • Yılmaz, G. (2017). Ulusal Turizm Kongrelerinde Gastronomi ve Mutfak Sanatları Alanı İle İlgili Yayınlanan Bildiriler Üzerine Bir Araştırma. Turar Turizm & Araştırma Dergisi, 6(1), 24-39.
  • Zhuang, Y. H., Liu, X. J., Nguyen, T., He, Q. Q., & Hong, S. (2013). Global remote sensing research trends during 1991–2010: a bibliometric analysis. Scientometrics, 96(1), ss. 203–219.

BIBLIOMETRIC ANALYSIS OF NATIONAL PHD THESIS ON GASTRONOMY

Year 2024, Volume: 2 Issue: 1, 25 - 50, 30.01.2024

Gülsevdi Öztürk Fatma Koç

Abstract

Gastronomy is defined as a food culture or art that expresses the creation of an aesthetic visual and taste experience by presenting food and beverages prepared with a certain order and meticulousness in accordance with hygiene and sanitation rules. The diversity of local flavors, traditions and customs, nutritional culture and cooking tools used have played an important role in the formation of the Turkish gastronomic identity. The aim of this study is to conduct a bibliometric analysis of doctoral theses on gastronomy in the National Thesis Center within the framework of various parameters. Within the scope of the study, the word “gastronomy” was scanned in the detailed scanning section of the National Thesis Center database by selecting doctorate and leave status. A total of 149 authorized theses were retrieved. During the review phase, 11 doctoral theses that were not related to the subject were not included in the study, and a total of 138 theses were studied. In the study, an analysis was made according to predetermined themes such as ‘year of publication’, ‘university where it was published’, ‘department where it was published’, ‘method of the study’, ‘title of the advisor’, and ‘subject of the thesis’ and the data were shown graphically. While Ankara Hacı Bayram Veli University is the university with the most doctoral theses in the field of gastronomy, with 35 doctoral theses; in terms of thesis advisor titles, the number of thesis advisors with the title Prof. Dr. is 85; In terms of thesis advisor titles, the number of thesis advisors with the title Prof. Dr. is 85. The year with the highest number of doctoral theses published was 2022, with 37 theses. In terms of data collection method, the quantitative method had 69 instances; The Department of Tourism Management had 36 doctoral theses in terms of major science. In terms of subject, Tourism is the subject with 97 instances, the most used keyword is Gastronomy with 61 instances. This study aims to benefit gastronomy-related studies in the field of gastronomy.

Keywords

Gastronomy National Thesis Center Bibliometric Analysis Doctoral Thesis

References

  • Abbott, A., Cyranoski, D., Jones, N., Maher, B., Schiermeier, Q., & Van Noorden, R. (2010). Do metrics matter? Many researchers believe that quantitative metrics determine who gets hired and who gets promoted at their institutions, with an exclusive poll and ınterviews, nature probes to what extent metrics are really used that way. Nature, 465(7300), ss. 860–863.
  • Akbaba, A., & Kendirci, P. (2016). Gastronomi turizmi ve coğrafi işaretlemeli ürünler. içinde O. N. Özdoğan (ed.), yiyecek içecek endüstrisinde trendler 2. Ankara: Detay Yayıncılık.
  • Altınel, H. (2009). Gastronomide Menü Yönetimi. İstanbul Üniversitesi.
  • Aslan, S., & Toprak, L. (2023). Bibliometric analysis of graduate theses written in the field of gastronomy in 2021. University of South Florida (USF) M3 Publishing, 16(9781955833110), 7.
  • Bar-Ilan, J. (2008). Informetrics at the beginning of the 21st century-A review. Journal of Informetrics, 2(1), ss. 1–52.
  • Bekar, A., & Belpınar, A. (2015). Turistlerin gastronomi turizmine ilişkin görüşlerinin milliyetlerine göre değerlendirilmesi. Journal of Yasar University, 10(38), ss. 6519-6530.
  • Birdir, K., & Akgöl, Y. (2012). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi. Mersin Üniversitesi.
  • Bornmann, L., Stefaner, M., de Moya Anego´n, F., & Mutz, R. (2014). Ranking and mapping of universities and research-focused institutions worldwide based on highly-cited papers: A visualisation of results from multi-level models. Online Information Review, 38(1), ss. 43–58.
  • Boyne, S., Williams, F., & Hall, D. (2002). On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail. Tourism Gastronomy, ss. 91–114.
  • Boyraz, M., ve Sandıkcı, M. (2018). Gastronomi Bildirilerinin Değerlendirilmesi: Turizm Kongreleri Örneği (2013- 2017). Journal of Tourism and Gastronomy Studies, 6(4),873-889.
  • Capaldi, E. D. (1996). Why we eat what we eat: The psychology of eating. American Psychology Association.
  • Chen, D. (2012). A bibliometric analysis of the scientific literature on food safety research. Journal of Food Safety Quality, 3(2), ss. 145–150.
  • Cobo, M. J., López-Herrera, A. G., Herrera-Viedma, E., & Herrera, F. (2011). An approach for detecting, quantifying, and visualizing the evolution of a research field: A practical application to the Fuzzy Sets Theory field Journal of Informetrics, 5(1), ss. 146-166.
  • Cousins, J., Tuor, C., & Gllespie, C. (2002). Wine & Food Handbook. Hodder Education.
  • Cuffia, F., Rojas-Rivas, E., Urbine, A., & Zaragoza-Alonso, J. (2023). Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina. Journal of Ethnic Foods, 10(1), ss. 2.
  • Dabirian, A., Diba, H., Tareh, F., & Treen, E. (2016). A 23-year bibliometric study of the journal of food products marketing. Journal of Food Productions Marketing, 22(5), ss. 610–622.
  • Demir, E. (2020). Gastronomi alanında yayımlanan makalelerin bibliyometrik analizi (Master’s thesis, İskenderun Teknik Üniversitesi/Sosyal Bilimler Enstitüsü/Turizm İşletmeciliği ve Otelcilik Anabilim Dalı).
  • Dilsiz, B. (2010). Türkiye’de gastronomi ve turizm (İstanbul örneği). İstanbul Üniversitesi, Sosyal Bilimler Enstitüsü, , Yüksek Lisans Tezi.
  • Donthu, N., Kumar, S., Pandey, N., & Gupta, P. (2021). Forty years of the International Journal of Information Management: A bibliometric analysis. International Journal of Information Management, 57, ss. 102307. https://doi.org/10.1016/j.ijinfomgt.2020.102307.
  • Fu, H. Z., & Ho, Y. S. (2017). Comments on state of the art on food Waste research: A bibliometrics study from 1997 to 2014. Journal of Cleaner Production, 157, ss. 167.
  • Gheorghe, G., Tudorache, P. ve Nistoreanu, P. (2014). Gastronomic tourism: A new trend for contemporary tourism? Cactus Tourism Journal, 9(1), ss. 12–21.
  • Grandjean, P., Eriksen, M. L., Ellegaard, O., & Wallin, J. A. (2011). The Matthew effect in environmental science publication: A bibliometric analysis of chemical substances in journal articles. Environmental Health, 10(1), ss. 96.
  • Gu, Y. (2004). Global knowledge management research: A bibliometric analysis. Scientometrics, 61(2), ss. 171-190.
  • Gülen, M. (2017). Gastronomi turizm potansiyeli ve geliştirilmesi kapsamında Afyonkarahisar ilinin değerlendirilmesi. Güncel Turizm Araştırmaları Dergisi, 1(1), ss. 31–42.
  • Güzel Şahin, G., & Ünver, G. (2015). Destinasyon pazarlama aracı olarak “gastronomi turizmi”: İstanbul’un gastronomi turizmi potansiyeli üzerine bir araştırma. Journal of Tourism and Gastronomy Studies, 3(2), ss. 63–73.
  • Harvey, L. (2008). Rankings of higher education institutions: A critical review. Routledge: Taylor & Francis.
  • Hatipoğlu, A. (2014). Osmanlı Saray Mutfağı’nın Gastronomi Turizmi Çerçevesinde İncelenmesi. Sakarya Üniversitesi.
  • Karim, A. S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empiricial examination of destinations food image. Journal Of Hospitality Marketing & Management, 19 (6), ss. 531-555.
  • Kaur, J., Radicchi, F., & Menczer, F. (2013). Universality of scholarly impact metrics. Journal of Informetrics, 7(4), ss. 924–932.
  • Khan, M. A., Pattnaik, D., Ashraf, R., Ali, I., Kumar, S., & Donthu, N. (2021). Value of special issues in the journal of business research: A bibliometric analysis. Journal of business research, 125, ss. 295-313.
  • Lee, K. H., Packer, J., & Scott, N. (2015). Travel lifestyle preferences and Destination activity choices of Slow Food members and non-members. Tourism and Manage,46, ss. 1–10.
  • Lin, W. Y. C. (2012). Research status and characteristics of library and information science in Taiwan: a bibliometric analysis. Scientometrics, 92(1), ss. 7–21.
  • Long, L. M. (2010). Culinary Tourism in and the emergence of appalachian cuisine: Exploring the food scape of asheville, NC. North Carolina Folklore Journal, 57(1), ss.4–19.
  • McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers. Journal of Travel Tourism Market, 25(2), ss. 137–148.
  • Monasterolo, I., Pasqualino, R., Janetos, A. C., & Jones, A. (2016). Sustainable and inclusive food systems through the lenses of a complex system thinking approach: A bibliometric review. Agriculture, 6(3), ss. 44.
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and inter national cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Manage, 28(1), ss. 253–261.
  • Osareh, F. (1996). Bibliometrics, citation analysis and co-citation analysis: A review of literature I. Libri, 46(3), ss.149-158. https://doi.org/10.1515/libr.1996.46.3.149
  • Potter, W. G. (1981). “Introduction to Bibliometrics.” Library Trends, 30, ss. 5-7.
  • Ramos-Rodrígue, A. R., & Ruíz-Navarro, J. (2004). Changes in the intellectual structure of strategic management research: A bibliometric study of the Strategic Management Journal, 1980–2000. Strategic Management Journal, 25(10), ss. 981–1004.
  • Sengupta, I. N. (1992). Bibliometrics, infometrics, scientometrics and librametrics: An overview. 42(2), ss. 75–98. https://doi.org/10.1515/libr.1992.42.2.75.
  • Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), ss. 321–336.
  • Stevens, R. E. (1953). The use of library materials in doctoral research; a study of the effect of differences in research method. Library Quarterly, 23, ss.33–41.
  • Sormaz, Ü., Özata, E., & Güneş, E. (2015). Turizmde Gastronomi. Sosyal Bilimler Dergisi, 1(2), ss. 67–73.
  • Suebsombut, P., Sekhari, A., Sureepong, P., Ueasangkomsate, P., & Bouras, A. (2017). The using of bibliometric analysis to classify trends and future directions on smart farm. In: Digital Arts, Media and Technology (ICDAMT), International Conference on. IEEE. ss.136–141.
  • Sünnetçioğlu, A., Yalçınkaya, P., Olcay, M., & Mercan, Ş. O. (2017). Turizm alanında yazılmış olan gastronomiye ilişkin tezlerin bibliyometrik profili. Journal of Tourism & Gastronomy Studies, 5(Special Issue 2), ss. 345-354.
  • Şahin, E., Akdağ, G., ÇAKICI, C., & Neslihan, O. (2018). Gastronomi ve mutfak sanatları anabilim dallarında yayınlanan tezlerin bibliyometrik analizi. Güncel Turizm Araştırmaları Dergisi, 2(Ek1), ss. 30-41.
  • Tan, J., Fu, H. Z., & Ho, Y. S. (2014). A bibliometric analysis of research on proteomics in science citation index expanded. Scientometrics, 98(2), ss. 1473–1490.
  • Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence-informed management knowledge by means of systematic review. British Journal of Management, 14(3), ss. 207–222.
  • Tsai, C. T. S., & Wang, Y. C. (2017). Experiential value in Branding food tourism. Journal of Destination Market Manage, 6(1), ss. 56–65.
  • van Raan, A. F., & van Leeuwen, T. N. (2002). Assessment of the scientific basis of interdisciplinary, applied research: Application of bibliometric methods in nutrition and food research. Resource Policy, 31(4), ss. 611–632.
  • Vijay, K. R., & Raghavan, I. (2007). Journal food science technology: A bibliometric study. Annual Library Information Studies, 54, ss. 207–212.
  • Wallin, J. A. (2005). Bibliometric methods: Pitfalls and possibilities. Basic and Clinical Pharmacology and Toxicology, 97(5), ss. 261–275.
  • Wolfram, D. (2003). Applied informetrics for information retrieval research. New Direction in Information Management no. 36. Westport, CT: Greenwood Publishing Group.
  • Yılmaz, G. (2017). Ulusal Turizm Kongrelerinde Gastronomi ve Mutfak Sanatları Alanı İle İlgili Yayınlanan Bildiriler Üzerine Bir Araştırma. Turar Turizm & Araştırma Dergisi, 6(1), 24-39.
  • Zhuang, Y. H., Liu, X. J., Nguyen, T., He, Q. Q., & Hong, S. (2013). Global remote sensing research trends during 1991–2010: a bibliometric analysis. Scientometrics, 96(1), ss. 203–219.
There are 55 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Reviews
Authors

Gülsevdi Öztürk 0000-0002-9540-8978

Fatma Koç 0000-0003-2500-8028

Early Pub Date January 26, 2024
Publication Date January 30, 2024
Submission Date December 23, 2023
Acceptance Date January 12, 2024
Published in Issue Year 2024 Volume: 2 Issue: 1

Cite

APA Öztürk, G., & Koç, F. (2024). GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ. Karadeniz Turizm Araştırmaları Dergisi, 2(1), 25-50.
AMA Öztürk G, Koç F. GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ. KATAD. January 2024;2(1):25-50.
Chicago Öztürk, Gülsevdi, and Fatma Koç. “GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ”. Karadeniz Turizm Araştırmaları Dergisi 2, no. 1 (January 2024): 25-50.
EndNote Öztürk G, Koç F (January 1, 2024) GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ. Karadeniz Turizm Araştırmaları Dergisi 2 1 25–50.
IEEE G. Öztürk and F. Koç, “GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ”, KATAD, vol. 2, no. 1, pp. 25–50, 2024.
ISNAD Öztürk, Gülsevdi - Koç, Fatma. “GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ”. Karadeniz Turizm Araştırmaları Dergisi 2/1 (January 2024), 25-50.
JAMA Öztürk G, Koç F. GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ. KATAD. 2024;2:25–50.
MLA Öztürk, Gülsevdi and Fatma Koç. “GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ”. Karadeniz Turizm Araştırmaları Dergisi, vol. 2, no. 1, 2024, pp. 25-50.
Vancouver Öztürk G, Koç F. GASTRONOMİYİ KONU ALAN ULUSAL DOKTORA TEZLERİNİN BİBLİYOMETRİK ANALİZİ. KATAD. 2024;2(1):25-50.
 Download Cover Image