Adıyaman Yöresel Meyveleri ile Dolgulanmış Çikolata Örneklerinin Duyusal Analizi ve Tüketici Kabulü Üzerine Deneysel Bir Araştırma (An Experimental Study on the Sensory Analysis and Consumer Acceptance of Chocolates Filled with Local Fruits from Adıyaman)
Journal of Tourism & Gastronomy Studies, vol. 14, no. 3, pp. 2568–2592 Link 2026

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Farklı Demleme Tekniklerinin Kahvede Tanımlayıcı Duyusal Özellikler Üzerindeki Etkilerinin Karşılaştırmalı Analizi (Comparative Analysis of the Effects of Different Brewing Techniques on the Descriptive Sensory Attributes of Coffee)
Journal of Tourism & Gastronomy Studies, vol. 14, no. 2, pp. 1648–1671 Link 2026

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Renk Faktörünün Tüketicilerin Duyusal Algı ve Tercihlerine Etkisi: Deneysel Bir Çalışma
Kent Akademisi (Online), vol. 19, no. 5, pp. 1–19 Link 2026

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CHOCOLATE SCIENCE: A COMPARATIVE ANALYSIS OF ACADEMIC STUDIES CONDUCTED IN TÜRKİYE AND THE INTERNATIONAL LITERATURE‡
INTERNATIONAL JOURNAL OF TOURISM AND DESTINATION STUDIES - IJOTADS, vol. 5, no. 1, pp. 16–36 Link 2026

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A Gastronomical Value For Vegan And Vegetarian Consumers: Different Magnolia Experiments
American Journal of Psychiatric Rehabilitation, vol. 1, no. 28, pp. 771–783 Link 2025

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