Gastroia: Journal of Gastronomy And Travel Research Cover
ISSN: 2602-4144
PUBLISHER: ÇANAKKALE ONSEKIZ MART UNIVERSITY

Gastroia: Journal of Gastronomy And Travel Research

Publication Model: Periodical Publication (March - October)
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About

Gastroia: Journal of Gastronomy and Travel Research is an international peer-reviewed journal established in 2017, dedicated to presenting original scientific content in the fields of gastronomy and travel research. The journal’s core mission is to examine the multi-layered relationship between food-and-beverage culture, tourism, and travel from an academic perspective.

Gastroia serves as an interdisciplinary bridge across a wide spectrum, ranging from culinary arts to destination management and from food anthropology to tourism management. Believing in the democratization and global sharing of scientific knowledge, our journal adopts an Open Access policy, making all published content freely available to researchers and industry professionals.

Our Publication Principles:

Quality Peer Review: All manuscripts undergo a rigorous "double-blind peer review" process, evaluated by at least two experts in the field.

Ethical Standards: Aiming for the highest standards in publication ethics, Gastroia adheres to the guidelines of the COPE (Committee on Publication Ethics).

Periodicity: The journal is published electronically twice a year, in March and October.

By supporting both conceptual studies that provide theoretical contributions and empirical research that guides the industry, Gastroia continues to make a sustainable contribution to the development of gastronomy and tourism literature.

Statistics

Time to First Decision
10 days
Time to Final Decision
80 days
Time to Publication
87 days
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Articles

Research Article

Çevrimiçi Şikayetlerde Gastronomik Deneyim Unsurlarının Tematik ve Duygusal Analizi: Trendyol Yemek Örneği

Damla Kılıç*, Eyüp Uyanık
Open Access | March 31, 2026 | Page 1-27
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Research Article

Yörük Mutfak Kültürünün İzleri: Dolaz Tatlısının Kültürel ve Gastronomik İncelenmesi

Emir Safa Aymer*, İsmet Kaya, Ali Şen
Open Access | March 31, 2026 | Page 28-42
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Research Article

Gastronomi Alanında Geleneksel Yemeklerin Sanatsal Yöntemlerle Yeniden Yorumlanması: Kültürel Miras ve İnovasyon Ölçeği

İrfan Yolacan*, Oğuzhan Topal
Open Access | March 31, 2026 | Page 43-62
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Research Article

E-Yiyecek ve İçecek İşletmeleri Literatürünün Bibliyometrik Analizi: Web of Science Örneği

Kübra Çakırtaş*, Merve Işkın
Open Access | March 31, 2026 | Page 63-78
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Research Article

Understanding Restaurant Frontline Employees’ Role Overload, Job Stress, Emotional Exhaustion and Work Alienation

Ülker Can*, Miray Kılıçalp
Open Access | March 31, 2026 | Page 79-98
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Research Article

Duyusal Analizin Akademik Yansımaları: Türkiye’deki Lisansüstü Tezlerin Bibliyometrik Analizi

Ümmü Gülsüm Kibar*, Hasan Köşker
Open Access | March 31, 2026 | Page 99-116
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Research Article

Restart Tourism: Rebuilding Resilient and Sustainable Travel in a Post-COVID-19 World

Oğuz Çolak, Şenol Çavuş, Mustafa Çevrimkaya*
Open Access | March 31, 2026 | Page 117-130
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Erratum

Bölge Tanıtımına Coğrafi İşaretli Yemeklerin Katkısı: Ege Bölgesine Ait Köfteler

Seren Kavas*, Turgay Bucak
Open Access | March 31, 2026 | Page 131-131
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Journal Information

ISSN

2602-4144

Founded

2017

Publisher

Çanakkale Onsekiz Mart University

Coordinator of Scientific Publishing

Asst. Prof. Dr. Filiz Mutlu
bilyayder@comu.edu.tr

Primary Editor

Assoc. Prof. Dr. Halil Korkmaz
halilkorkmaz@comu.edu.tr

Publication Model

Periodical Publication (March - October)

RSS

Impact Factor

Our Impact factor in SOBİAD is  0,539 for 2020

New Issue

New Issue of journal is now available (Vol 10 No 1)

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All articles published in this journal are licensed under the Creative Commons Attribution–NonCommercial 4.0 International License (CC BY-NC 4.0). This license permits the copying, distribution, and reuse of the published articles (the work) for non-commercial purposes, provided that appropriate credit is given. Commercial use is subject to permission. Authors retain the copyright of their published articles and grant the journal a non-exclusive right to publish and distribute the work.