| Robots as restaurant employees-A double-barrelled detective story F Seyitoğlu, S Ivanov, O Atsız, İ Çifçi Technology in Society 67, 101779, 2021 | 80 | 2021 |
| Understanding food experience in sharing-economy platforms: Insights from Eatwith and Withlocals O Atsız, I Cifci, R Law Journal of Tourism and Cultural Change 20 (1-2), 131-156, 2022 | 68 | 2022 |
| Virtual reality technology and physical distancing: A review on limiting human interaction in tourism O Atsız Journal of multidisciplinary academic tourism 6 (1), 27-35, 2021 | 65 | 2021 |
| Exploring the components of meal-sharing experiences with local foods: A netnography approach O Atsız, I Cifci, SM Rasoolimanesh Current Issues in Tourism 25 (6), 919-936, 2022 | 59 | 2022 |
| Understanding the heritage experience: a content analysis of online reviews of World Heritage Sites in Istanbul D Gursoy, O Akova, O Atsız Journal of Tourism and Cultural Change 20 (3), 311-334, 2022 | 57 | 2022 |
| The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok I Cifci, O Atsız, V Gupta British Food Journal 123 (12), 4030-4048, 2021 | 55 | 2021 |
| Mardin’in doğal ve kültürel çekiciliklerinin destinasyon pazarlaması kapsamında incelenmesi O Atsız, İ Kızılırmak Mukaddime 8 (1), 25-41, 2017 | 52 | 2017 |
| Exploring the motives for entrepreneurship in the meal-sharing economy O Atsız, I Cifci Current Issues in Tourism 25 (6), 864-873, 2022 | 40 | 2022 |
| A bibliometric analysis of length of stay studies in tourism O Atsız, M Öğretmenoğlu, O Akova European Journal of Tourism Research, 2022 | 39 | 2022 |
| Sociocultural impacts of tourism development on heritage sites O Akova, O Atsiz The routledge handbook of tourism impacts: Theoretical and applied …, 2019 | 33 | 2019 |
| Determinants of tourists' length of stay in cultural destination: one-night vs longer stays O Atsız, V Leoni, O Akova Journal of Hospitality and Tourism Insights, 2020 | 32 | 2020 |
| The two-way perspective of tourism undergraduates towards (post-) viral world: The future of tourism, and vocational development and career F Seyitoğlu, O Atsız, F Kaya, S Taş Journal of Hospitality, Leisure, Sport & Tourism Education 31, 100400, 2022 | 25 | 2022 |
| Can we imagine the meal-sharing economy without service providers? The impact of COVID-19 O Atsız, I Cifci Journal of Hospitality and Tourism Management 49, 172-177, 2021 | 24 | 2021 |
| A bibliometric analysis of food studies: Evidence from British Food Journal M Öğretmenoğlu, S Göktepe, O Atsiz Journal of multidisciplinary academic tourism 7 (1), 67-79, 2022 | 22 | 2022 |
| Yoga travellers’ experiences in guided tours: a multiple case study approach O Atsız, H Ramkissoon, M Öğretmenoğlu Current Issues in Tourism 26 (2), 177-183, 2023 | 21 | 2023 |
| Understanding the motivational factors of dining out: a study at Fatih Kadinlar Bazaar in Istanbul O Akova, İ Cifci, O Atsız, B Gezeroğlu tourismos, 2016 | 18 | 2016 |
| A netnography approach on the daily local-guided shopping tour experiences of travellers: An unexplored facet of the sharing economy O Atsız, F Seyitoğlu Journal of Vacation Marketing 29 (1), 103-118, 2023 | 14 | 2023 |
| Az gelişmiş bir destinasyonda yerel halkın turizme yönelik desteği: Yozgat örneği O Atsız Anatolia: Turizm Araştırmaları Dergisi 32 (2), 224-236, 2021 | 14 | 2021 |
| Cultural destination attributes, overall tourist satisfaction and tourist loyalty: First Timers versus Repeaters O Atsız, O Akova Advances in Hospitality and Tourism Research (AHTR) 9 (2), 268-291, 2021 | 13 | 2021 |
| The family experiences in the daily local-guided tours: Evidence from the sharing economy platform (Withlocals) O Atsız Journal of Vacation Marketing 28 (4), 387-405, 2022 | 12 | 2022 |
İbrahim ÇİFÇİİstanbul ÜniversitesiVerified email at istanbul.edu.tr
