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Gıda Neofobisi ile İlgili Akademik Yayınların Vosviewer ile Bibliyometrik Analizi

Yıl 2024, , 116 - 132, 29.03.2024
https://doi.org/10.24010/soid.1382584

Öz

Gıda neofobisi, alışılmadık ya da yeni gıdaları tecrübe etmeye yönelik gönülsüzlük durumudur. Bu çalışmada, gıda neofobisi kavramı kapsamında geçmişten günümüze yapılan araştırmaların haritası çıkarılıp gelişiminin ne yönde gittiği araştırılmıştır. Bu bağlamda nicel verilerden faydalanarak gıda neofobisine yönelik literatür bibliyometrik analiz yöntemiyle incelenmiştir. Çalışmanın literatürde var olan boşlukların tespiti, doldurulması ve trendlerin belirlenmesi yönünden önem arz ettiği düşünülmektedir. Web of Science veri tabanı, 1985-2023 yılları boyunca gıda neofobisi kapsamında yayınlanmış eserlerin bilgilerinin toplanması için kullanılmıştır. Bu yıllar arasında gıda neofobisi ile alakalı Web of Science veri tabanında 1043 eser vardır. Bu eserler yayın adet ve yılına bakıldığında en çok eserin 2021 (146), 2022 (118) ve 2019 (100) senelerinde olduğu; en çok yayın yapan kişilerin adları ise; Monica Laureati, Hely Tuorila ve Cristina Proserpio olduğu tespit edilmiştir. Yayın türünün ağırlıklı olarak dergi makalesi (918) türünde olduğu; araştırma alanları açısından beslenme diyetetik (347), gıda bilimi teknolojisi (329), davranış bilimleri (224) gibi alanlar kapsamında eserler yapıldığı saptanmıştır. Ülkelere göre yayınların dağılımı ABD (232), İngiltere (142) ve İtalya (132) olarak belirlenmiştir. Eser dili olarak İngilizce (1381) seçildiği ve SCI-EXPANDED (861), SSCI (510) ve ESCI (67) gibi en iyi endekste taranan yayınların çoğunlukta olduğu anlaşılmaktadır. Gıda neofobisi ile alakalı en çok tekrarlanan anahtar sözcükler ise; 351 tekrar ile gıda neofobisi, 98 tekrar ile çocuklar, 91 tekrar ile yeni bir şeyi deneme korkusu, olduğu tespit edilmiştir.

Kaynakça

  • Alley, T. R. ve Potter, K. A. (2011). Food Neophobia And Sensation Seeking, Ed: Preedy, V. R., Watson, C. ve Martin, C. R. İçinde: Handbook Behavior: Food And Nutrition. 707-724.
  • Barrena R, ve Sanchez M. (2013), “Neophobia, Personel Consumer Values and Novel Food Acceptance”, Food Quality And Preference. 27, ss. 72-84.
  • Birch, L. L., Mcphee, L., Shoba, B. C., Pirok, E. ve Steinberg, L. (1987). “What Kind of Exposure Reduces Children’s Food Neophobia? Looking Vs. Tasting”, Appetite, 9 (3), ss.171–178.
  • Bozkurt, Ö. (2015), “Sosyal Hizmet İşletmelerinde Yenilik Yönetimi” Süleyman Demirel Üniversitesi Vizyoner Dergisi 6 (15), ss. 89-106
  • Brazier, Y. (2017), Phobias: Symptoms, Types, Causes, And Treatment, Medical News Today. https://www.medicalnewstoday.com/articles/249347
  • Brown, C. L., Schaaf, E.B.V., Cohen, G.M., Irby, M.B. ve Keton, J.A. (2016), “Association of Picky Eating and Food Neophobia With Weight: A Systematic Review”, Childhood Obesity.12(4): ss. 247-262.
  • Chen, M. F. (2007), “Consumer Attitudes and Purchase Intentions in Relation to Organic Foods in Taiwan: Moderating Effects of Food-Related Personality Traits”, Food Quality And Preference, 18(7), ss. 1008-1021.
  • Cifci, I., Ögretmenoglu, M., Sengel, T., Demirciftci, T. ve Kandemir Altunel, G. (2022), “Effects Of Tourists’ Street Food Experience and Food Neophobia On Their Post-Travel Behaviors: The Roles of Destination Image And Corona-Phobia”, Journal of Quality Assurance in Hospitality & Tourism, ss. 1-28.
  • Çuhadar, Y. (2021), “İznik’i Ziyaret Eden Turistlerin Kültürel Deneyimleri Üzerine Bir Araştırma”, Uygulamalı Sosyal Bilimler ve Güzel Sanatlar Dergisi. 3 (5): ss. 38-53.
  • Dirik, D., Eryılmaz, İ. ve Erhan, T. (2023), “Post-Truth Kavramı Üzerine Yapılan Çalışmaların Vosviewer ile Bibliyometrik Analizi”, Sosyal Mucit Academic Review, 4 (2), ss. 164-188.
  • Edwards, J. S. A., Hartwell, H. L. ve Brown, L. (2010), “Changes in Food Neophobia and Dietary Habits of International Students” Journal of Human Nutrition and Dietetics, 23 (3), ss. 301-311.
  • Fahimnia, B., Sarkis, J. ve Davarzani, H. (2015), “Green Supply Chain Management: A Review and Bibliometric Analysis” International Journal of Production Economics, 162, ss. 101-114.
  • Flight, I., Leppard, P. ve Cox, D. N., (2003), “Food Neophonia and Associations With Cultural Diversity and Socio Economic Status Amongst Rural and Urban Australian Adolescents”. Appetite, 41, ss. 51-59.
  • Galloway, A. T., Lee, Y. ve Birch, L. L. (2003), “Predictors and Consequences of Food Neophobia and Pickiness in Young Girls”, Journal of The American Dietetic Association, 103 (6), ss. 692–698.
  • Giordano, S., Clodoveo, M. L., De Gennaro, B. ve Corbo, F. (2018). “Factors Determining Neophobia and Neophilia With Regard to New Technologies Applied to The Food Sector: A Systematic Review” International Journal Of Gastronomy And Food Science, 11, ss. 1-19.
  • Goodman, D., ve Deis, L. (2005), “Web of Science (2004 Version) and Scopus”, Thecharleston Advisor, 6 (3), ss. 5-21.
  • Henriques, A. S., Silva, C. K. ve Herbert, L. M. (2009), “Consumer Segmentation Based on Food Neophobia and Its Application to Product Development”, Food Quality And Preference, 20, ss. 83-91.
  • Jacso, P. (2005), “As We May Search-Comparison Ofmajor Features of The Web Ofscience, Scopus, and Google Scholar Citation-Based and Citation-Enhanced Databases” Current Science, 89 (9), ss. 1537-1547.
  • Jiang, Y., Ritchie, B. W. ve Benckendorff, P. (2019), “Bibliometric Visualisation: An Application in Tourism Crisis And Disaster Management Research”, Current Issues in Tourism, 22(16), ss. 1925-1957.
  • Kaplan, A. (2018). Gastronomi Turistlerinin Gıda Seçiminde Neofobi– Neofili Etkisi. Yüksek Lisans Tezi. Aydın Adnan Menderes Üniversitesi, Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Ana Bilim Dalı, Aydın.
  • Karagoz, B. ve Seref, I. (2019), “Yunus Emre ile İlgili Araştırmaların Bibliyometrik Analizi”, Akdeniz Eğitim Araştırmaları Dergisi, 13(27), ss. 123-141.
  • Karasözen, B., Bayram, Ö. ve Zan, B. U. (2011), “WoS ve Scopus Veri Tabanlarının Karşılaştırması” Türk Kütüphaneciliği, 25(2), ss. 238-260.
  • Knaapila, A., Tuorilla, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, W., Peltonen, L., Cherkas, L. F., Spector, T. D. Ve Perola, M. (2007), “Food Neophobia Shows Heritable Varition in Humans” Physiology ve Behavior, 91, ss. 573-578.
  • Köseoğlu, M. A., Okumuş, F., Putra, E. D., Yıldız, M., Ve Doğan, I. C. (2019), “Conceptual Structure of Lodging-Context Studies: 1990–2016”, Journal of Hospitality and Tourism Research, 43 (4), ss. 573–594.
  • Lapa, T. Y. ve Köse. E. (2021), “Geçmişten Günümüze Serbest Zaman Çalışmalarının Bibliyometrik Analizi: Journal of Leisure Research Örneği”, Spor Bilimleri Dergisi, 32 (1), ss. 38-52
  • Lobos, P. ve Januszewicz, A. (2019), “Food neophobia in children”, Pediatric Endocrinology Diabetes and Metabolism, 25 (3), ss. 150-154.
  • Mak, A. H., Lumbers, M., Eves, A. ve Chang, R. C. (2017), “The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations” Asia Pacific Journal of Tourism Research, 22 (1), ss. 1-20.
  • Mcburney, M. K. ve Novak, P. L. (2002), “What is Bibliometrics and Why Should You Care?”, In Professional Communication Conference, IPCC Proceedings. IEEE International, ss. 108-114.
  • Muhammad, R., İbrahim, M.A., Ahmad, R. ve Hanan, F. (2016), “Psychological Factors On Food Neophobia Among The Young Culinarian in Malaysia: Novel Food Preferences”, Procadia-Social And Behavioral Scinces, 222: ss. 358-366.
  • Pliner, P., Eng, A. ve Krishnan, K. (1995), “The Effects of Fear And Hunger on Food Neophobia in Humans”, Appetite, 25, ss.77-87.
  • Pliner, P. ve Hobden, K. (1992), “Devolopment of a Scale To Measure The Trait of Food Neophobia in Humans”, Appetite, 19, ss. 105-120.
  • Pliner P, ve Salvy S. (2006), “Food Neophobia in Humans”, Frontiers in Nutritional Science. (3):75.
  • Pritchard, A. (1969), “Statistical Bibliography or Bibliometrics?” Journal of Documentation, 25 (4), ss. 348–349.
  • Raudenbush, B. ve Capiola A. (2012), “Physiological Responses of Food Neophobics and Food Neophilics to Food and Non-Food Stimuli” Appetite. 58 (3): ss. 1106-1108.
  • Rozin, P. ve Fallon, A. (1980), “The Psychological Categorization of Foods and Non-Foods: A Preliminary Taxonomy Of Food Rejections” Appetite, 1(3), ss. 193-201.
  • Schnettler, B., Crisostomo, G., Sepulveda, J., Mora, M., Lobos, G., Miranda, H. ve Grunert, K. G. (2013). “Food Neophobia, Nanotechnology and Satisfaction With Life”, Appetite, 69, ss. 71-79.
  • Sengupta, I. N. (1992), “Bibliometrics, Informetrics, Scientometrics and Librametrics: An Overview”. Libri 42 (2): ss. 75-98.
  • Stoica, M. ve Alexe, P. (2016), “Factors Influencing Food Neophobia. A Brief Review. Journal Of Research On Trade”, Management and Economic Development, (2), ss. 35-41.
  • Tabak, A, Barbak, A. ve Öztürk, T. (2016). “Kamu Politikası Disiplininin Kavramsal Gelişimini Bibliyometri Kullanarak Anlamak Mümkün Mü? 1980-2014 Döneminin Bilimsel Haritalama Analizi”, Lefke Avrupa Üniversitesi Sosyal Bilimler Dergisi, 7 (2), ss. 117-143.
  • Thompson, D. F. (2018), “Bibliometric Analysis Of Pharmacology Publications in The United States: A State-Level Evaluation”, Journal Of Scientometric Research, 7 (3), ss. 167-172.
  • Thomson Reuters. (2011), “Web of Science SM”, Thomson Reuters Quick Refrence Guide, ss. 1-8.
  • Uyar, A., Kılıç, M., ve Köseoğlu, M. A. (2020), “Exploring The Conceptual Structure Of The Auditing Discipline Through Co‐Word Analysis: An International Perspective” International Journal of Auditing, 24 (1), ss. 53-72.
  • Üsdiken, B., & Pasadeos, Y. (1993). Türkiye’de Örgütler ve Yönetim Yazını. Amme İdaresi Dergisi, 26(2), ss. 73-93
  • Yersüren, S., ve Özel, Ç. H. (2020), “Boş Zaman ve Rekreasyon Konulu Tezler Üzerine Bibliyometrik Bir Çalışma” Türk Turizm Araştırmaları Dergisi, 4(2), ss. 1139-1159.
  • Zhang, X., Chen, H., Wang, W., ve Ordonez De Pablos, P. (2016), “What is The Role of IT in Innovation? A Bibliometric Analysis Of Research Development in IT Innovation”, Behaviour & Information Technology, 35(12), ss. 1130-1143.
  • Zupic, I. ve Cater, T. (2015). Bibliometric Methods in Management and Organization. Organizational Research Methods, 18 (3), ss. 429-472.
  • Wadolowska, L., Zielinska, E. B. ve Czarnocinska, J. (2008), “Food Choice Models and Their Relation With Food Preferencesand Eating Frequency in The Polish Population: POFPRES Study”, Food Policy, 33 (2), ss. 122-134.
  • Web of Science, (WoS), (Agustos 2023). Why web of science data?, https://clarivate.com/products/scientific-and-academic-research/research-discovery-and-workflow-solutions/webofscience-platform/ (erişim tarihi: 22.08.2022).

Bibliometric Analysis of Academic Publications on Food Neophobia with Vosviewer

Yıl 2024, , 116 - 132, 29.03.2024
https://doi.org/10.24010/soid.1382584

Öz

Food neophobia is a reluctance to experience unusual or new foods. In this study, within the scope of the concept of food neophobia, the researches from the past to the present were mapped and the direction of its development was investigated. In this context, the literature on food neophobia was examined by bibliometric analysis method by using quantitative data. It is thought that the study is important in terms of identifying and filling the gaps in the literature and determining the trends. The Web of Science database was used to collect information on works published within the scope of food neophobia between 1985 and 2023. Between these years, there are 1043 works related to food neophobia in the Web of Science database. When we look at the number and year of publication of these works, it is seen that the most works are in 2021 (146), 2022 (118) and 2019 (100); The names of the people who broadcast the most are; Monica Laureati, Hely Tuorila and Cristina Proserpio. The type of publication is predominantly journal article (918); In terms of research areas, it has been determined that works have been carried out within the scope of fields such as nutrition, dietetics (347), food science technology (329), behavioral sciences (224). The distribution of publications by country was determined as USA (232), UK (142) and Italy (132). It is understood that English (1381) was chosen as the language of the work and the publications scanned in the best index such as SCI-EXPANDED (861), SSCI (510) and ESCI (67) were in the majority. The most repeated keywords related to food neophobia are; It was determined that there was food neophobia with 351 repetitions, children with 98 repetitions, and fear of trying something new with 91 repetitions

Kaynakça

  • Alley, T. R. ve Potter, K. A. (2011). Food Neophobia And Sensation Seeking, Ed: Preedy, V. R., Watson, C. ve Martin, C. R. İçinde: Handbook Behavior: Food And Nutrition. 707-724.
  • Barrena R, ve Sanchez M. (2013), “Neophobia, Personel Consumer Values and Novel Food Acceptance”, Food Quality And Preference. 27, ss. 72-84.
  • Birch, L. L., Mcphee, L., Shoba, B. C., Pirok, E. ve Steinberg, L. (1987). “What Kind of Exposure Reduces Children’s Food Neophobia? Looking Vs. Tasting”, Appetite, 9 (3), ss.171–178.
  • Bozkurt, Ö. (2015), “Sosyal Hizmet İşletmelerinde Yenilik Yönetimi” Süleyman Demirel Üniversitesi Vizyoner Dergisi 6 (15), ss. 89-106
  • Brazier, Y. (2017), Phobias: Symptoms, Types, Causes, And Treatment, Medical News Today. https://www.medicalnewstoday.com/articles/249347
  • Brown, C. L., Schaaf, E.B.V., Cohen, G.M., Irby, M.B. ve Keton, J.A. (2016), “Association of Picky Eating and Food Neophobia With Weight: A Systematic Review”, Childhood Obesity.12(4): ss. 247-262.
  • Chen, M. F. (2007), “Consumer Attitudes and Purchase Intentions in Relation to Organic Foods in Taiwan: Moderating Effects of Food-Related Personality Traits”, Food Quality And Preference, 18(7), ss. 1008-1021.
  • Cifci, I., Ögretmenoglu, M., Sengel, T., Demirciftci, T. ve Kandemir Altunel, G. (2022), “Effects Of Tourists’ Street Food Experience and Food Neophobia On Their Post-Travel Behaviors: The Roles of Destination Image And Corona-Phobia”, Journal of Quality Assurance in Hospitality & Tourism, ss. 1-28.
  • Çuhadar, Y. (2021), “İznik’i Ziyaret Eden Turistlerin Kültürel Deneyimleri Üzerine Bir Araştırma”, Uygulamalı Sosyal Bilimler ve Güzel Sanatlar Dergisi. 3 (5): ss. 38-53.
  • Dirik, D., Eryılmaz, İ. ve Erhan, T. (2023), “Post-Truth Kavramı Üzerine Yapılan Çalışmaların Vosviewer ile Bibliyometrik Analizi”, Sosyal Mucit Academic Review, 4 (2), ss. 164-188.
  • Edwards, J. S. A., Hartwell, H. L. ve Brown, L. (2010), “Changes in Food Neophobia and Dietary Habits of International Students” Journal of Human Nutrition and Dietetics, 23 (3), ss. 301-311.
  • Fahimnia, B., Sarkis, J. ve Davarzani, H. (2015), “Green Supply Chain Management: A Review and Bibliometric Analysis” International Journal of Production Economics, 162, ss. 101-114.
  • Flight, I., Leppard, P. ve Cox, D. N., (2003), “Food Neophonia and Associations With Cultural Diversity and Socio Economic Status Amongst Rural and Urban Australian Adolescents”. Appetite, 41, ss. 51-59.
  • Galloway, A. T., Lee, Y. ve Birch, L. L. (2003), “Predictors and Consequences of Food Neophobia and Pickiness in Young Girls”, Journal of The American Dietetic Association, 103 (6), ss. 692–698.
  • Giordano, S., Clodoveo, M. L., De Gennaro, B. ve Corbo, F. (2018). “Factors Determining Neophobia and Neophilia With Regard to New Technologies Applied to The Food Sector: A Systematic Review” International Journal Of Gastronomy And Food Science, 11, ss. 1-19.
  • Goodman, D., ve Deis, L. (2005), “Web of Science (2004 Version) and Scopus”, Thecharleston Advisor, 6 (3), ss. 5-21.
  • Henriques, A. S., Silva, C. K. ve Herbert, L. M. (2009), “Consumer Segmentation Based on Food Neophobia and Its Application to Product Development”, Food Quality And Preference, 20, ss. 83-91.
  • Jacso, P. (2005), “As We May Search-Comparison Ofmajor Features of The Web Ofscience, Scopus, and Google Scholar Citation-Based and Citation-Enhanced Databases” Current Science, 89 (9), ss. 1537-1547.
  • Jiang, Y., Ritchie, B. W. ve Benckendorff, P. (2019), “Bibliometric Visualisation: An Application in Tourism Crisis And Disaster Management Research”, Current Issues in Tourism, 22(16), ss. 1925-1957.
  • Kaplan, A. (2018). Gastronomi Turistlerinin Gıda Seçiminde Neofobi– Neofili Etkisi. Yüksek Lisans Tezi. Aydın Adnan Menderes Üniversitesi, Sosyal Bilimler Enstitüsü, Gastronomi ve Mutfak Sanatları Ana Bilim Dalı, Aydın.
  • Karagoz, B. ve Seref, I. (2019), “Yunus Emre ile İlgili Araştırmaların Bibliyometrik Analizi”, Akdeniz Eğitim Araştırmaları Dergisi, 13(27), ss. 123-141.
  • Karasözen, B., Bayram, Ö. ve Zan, B. U. (2011), “WoS ve Scopus Veri Tabanlarının Karşılaştırması” Türk Kütüphaneciliği, 25(2), ss. 238-260.
  • Knaapila, A., Tuorilla, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, W., Peltonen, L., Cherkas, L. F., Spector, T. D. Ve Perola, M. (2007), “Food Neophobia Shows Heritable Varition in Humans” Physiology ve Behavior, 91, ss. 573-578.
  • Köseoğlu, M. A., Okumuş, F., Putra, E. D., Yıldız, M., Ve Doğan, I. C. (2019), “Conceptual Structure of Lodging-Context Studies: 1990–2016”, Journal of Hospitality and Tourism Research, 43 (4), ss. 573–594.
  • Lapa, T. Y. ve Köse. E. (2021), “Geçmişten Günümüze Serbest Zaman Çalışmalarının Bibliyometrik Analizi: Journal of Leisure Research Örneği”, Spor Bilimleri Dergisi, 32 (1), ss. 38-52
  • Lobos, P. ve Januszewicz, A. (2019), “Food neophobia in children”, Pediatric Endocrinology Diabetes and Metabolism, 25 (3), ss. 150-154.
  • Mak, A. H., Lumbers, M., Eves, A. ve Chang, R. C. (2017), “The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations” Asia Pacific Journal of Tourism Research, 22 (1), ss. 1-20.
  • Mcburney, M. K. ve Novak, P. L. (2002), “What is Bibliometrics and Why Should You Care?”, In Professional Communication Conference, IPCC Proceedings. IEEE International, ss. 108-114.
  • Muhammad, R., İbrahim, M.A., Ahmad, R. ve Hanan, F. (2016), “Psychological Factors On Food Neophobia Among The Young Culinarian in Malaysia: Novel Food Preferences”, Procadia-Social And Behavioral Scinces, 222: ss. 358-366.
  • Pliner, P., Eng, A. ve Krishnan, K. (1995), “The Effects of Fear And Hunger on Food Neophobia in Humans”, Appetite, 25, ss.77-87.
  • Pliner, P. ve Hobden, K. (1992), “Devolopment of a Scale To Measure The Trait of Food Neophobia in Humans”, Appetite, 19, ss. 105-120.
  • Pliner P, ve Salvy S. (2006), “Food Neophobia in Humans”, Frontiers in Nutritional Science. (3):75.
  • Pritchard, A. (1969), “Statistical Bibliography or Bibliometrics?” Journal of Documentation, 25 (4), ss. 348–349.
  • Raudenbush, B. ve Capiola A. (2012), “Physiological Responses of Food Neophobics and Food Neophilics to Food and Non-Food Stimuli” Appetite. 58 (3): ss. 1106-1108.
  • Rozin, P. ve Fallon, A. (1980), “The Psychological Categorization of Foods and Non-Foods: A Preliminary Taxonomy Of Food Rejections” Appetite, 1(3), ss. 193-201.
  • Schnettler, B., Crisostomo, G., Sepulveda, J., Mora, M., Lobos, G., Miranda, H. ve Grunert, K. G. (2013). “Food Neophobia, Nanotechnology and Satisfaction With Life”, Appetite, 69, ss. 71-79.
  • Sengupta, I. N. (1992), “Bibliometrics, Informetrics, Scientometrics and Librametrics: An Overview”. Libri 42 (2): ss. 75-98.
  • Stoica, M. ve Alexe, P. (2016), “Factors Influencing Food Neophobia. A Brief Review. Journal Of Research On Trade”, Management and Economic Development, (2), ss. 35-41.
  • Tabak, A, Barbak, A. ve Öztürk, T. (2016). “Kamu Politikası Disiplininin Kavramsal Gelişimini Bibliyometri Kullanarak Anlamak Mümkün Mü? 1980-2014 Döneminin Bilimsel Haritalama Analizi”, Lefke Avrupa Üniversitesi Sosyal Bilimler Dergisi, 7 (2), ss. 117-143.
  • Thompson, D. F. (2018), “Bibliometric Analysis Of Pharmacology Publications in The United States: A State-Level Evaluation”, Journal Of Scientometric Research, 7 (3), ss. 167-172.
  • Thomson Reuters. (2011), “Web of Science SM”, Thomson Reuters Quick Refrence Guide, ss. 1-8.
  • Uyar, A., Kılıç, M., ve Köseoğlu, M. A. (2020), “Exploring The Conceptual Structure Of The Auditing Discipline Through Co‐Word Analysis: An International Perspective” International Journal of Auditing, 24 (1), ss. 53-72.
  • Üsdiken, B., & Pasadeos, Y. (1993). Türkiye’de Örgütler ve Yönetim Yazını. Amme İdaresi Dergisi, 26(2), ss. 73-93
  • Yersüren, S., ve Özel, Ç. H. (2020), “Boş Zaman ve Rekreasyon Konulu Tezler Üzerine Bibliyometrik Bir Çalışma” Türk Turizm Araştırmaları Dergisi, 4(2), ss. 1139-1159.
  • Zhang, X., Chen, H., Wang, W., ve Ordonez De Pablos, P. (2016), “What is The Role of IT in Innovation? A Bibliometric Analysis Of Research Development in IT Innovation”, Behaviour & Information Technology, 35(12), ss. 1130-1143.
  • Zupic, I. ve Cater, T. (2015). Bibliometric Methods in Management and Organization. Organizational Research Methods, 18 (3), ss. 429-472.
  • Wadolowska, L., Zielinska, E. B. ve Czarnocinska, J. (2008), “Food Choice Models and Their Relation With Food Preferencesand Eating Frequency in The Polish Population: POFPRES Study”, Food Policy, 33 (2), ss. 122-134.
  • Web of Science, (WoS), (Agustos 2023). Why web of science data?, https://clarivate.com/products/scientific-and-academic-research/research-discovery-and-workflow-solutions/webofscience-platform/ (erişim tarihi: 22.08.2022).
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Yusuf Çuhadar 0000-0002-1765-9675

Erken Görünüm Tarihi 29 Mart 2024
Yayımlanma Tarihi 29 Mart 2024
Gönderilme Tarihi 28 Ekim 2023
Kabul Tarihi 20 Aralık 2023
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

APA Çuhadar, Y. (2024). Gıda Neofobisi ile İlgili Akademik Yayınların Vosviewer ile Bibliyometrik Analizi. Seyahat Ve Otel İşletmeciliği Dergisi, 21(1), 116-132. https://doi.org/10.24010/soid.1382584

Seyahat ve Otel İşletmeciliği (Journal of Travel and Hotel Business) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).
26935
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