Öztürk, Betül
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Name Variants
Öztürk, B
Ozturk, Betul
Ozturk, Betuel
Öztürk, B.
Betül, Öztürk
Oeztuerk, B
Ozturk, B.
Ozturk, Betul
Ozturk, Betuel
Öztürk, B.
Betül, Öztürk
Oeztuerk, B
Ozturk, B.
Job Title
Email Address
betul.ozturk@ieu.edu.tr
Main Affiliation
12.02. Gastronomy and Culinary Arts
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
2
Research Products
3GOOD HEALTH AND WELL-BEING
2
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4QUALITY EDUCATION
2
Research Products
5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
0
Research Products
7AFFORDABLE AND CLEAN ENERGY
0
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8DECENT WORK AND ECONOMIC GROWTH
2
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
3
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
3
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
3
Research Products
13CLIMATE ACTION
0
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14LIFE BELOW WATER
2
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15LIFE ON LAND
0
Research Products
16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
2
Research Products
Documents
13
Citations
179
h-index
6
Documents
12
Citations
179
Scholarly Output
30
Articles
15
Views / Downloads
182/108
Supervised MSc Theses
3
Supervised PhD Theses
0
WoS Citation Count
10
Scopus Citation Count
28
Patents
0
Projects
3
WoS Citations per Publication
0.33
Scopus Citations per Publication
0.93
Open Access Source
13
Supervised Theses
3
| Journal | Count |
|---|---|
| International Journal of Gastronomy and Food Science | 2 |
| International Case Studies in Food Tourism | 2 |
| Journal of Tourism and Gastronomy Studies | 2 |
| BIO Web of Conferences -- 42nd World Congress of Vine and Wine, OIV 2019 -- 15 July 2019 through 19 July 2019 -- Geneva -- 203344 | 1 |
| Contemporary Studies and Theories in Gastronomy and Food Science | 1 |
Current Page: 1 / 4
Scopus Quartile Distribution
Competency Cloud
30 results
Scholarly Output Search Results
Now showing 1 - 10 of 30
Article İzmı̇r Mutfak Kültüründe Göç ve Dini Pratiklerle Bağlantılı Gastronomi Turizmi Ürünü Gıdaların Gastronomi Turizmi Ürün Yolculuğu(2017) Öztürk, BetülYemek ve göç arasındaki ilişki, tarih boyunca mutfak kültürünün şekillenmesinde önemli bir rol oynamıştır. Hem ev sahipleri hem de göçmenler için bir bölgenin tarihi ve coğrafyası, belirli bir mutfak kültüründeki mevcut gıdalarını etkilemektedir. Bu çalışma, üç farklı mutfak öğesinin evrimini kapsamlı bir şekilde incelemektedir: boyoz, sübye ve midye dolma. Bu gıdalar, İzmir mutfağının gelişimine katkıda bulunan ayrılmaz bir bileşeni ve zengin bir mirası temsil etmektedir. Çalışma, bu yiyeceklerin evriminde dinin ve etnik kültürlerin etkisini ve İzmir'in mutfak mirasını nasıl sembolize ettiklerini araştırmaktadır. Bu üç sembolik yiyeceğin tarihsel seyrini izlemek için titiz bir belge analizi yapılmış, göçmenlerin ve diasporalarının ev sahibi mutfak kültürünün evrimi üzerindeki etkisi incelenmiştir. Bu çalışmanın bulguları, coğrafi ve tarihsel değişimlerin bu üç sembolik yiyeceğin mutfak geleneklerini etkilediğini ve göçmenler ile ev sahibi nüfus arasındaki etkileşimlerden etkilenen tariflerin uyarlanmasıyla sonuçlandığını göstermiştir. Sonuç olarak, turizm endüstrisinin gastronomi sektörüne de katkıda bulunan benzersiz mutfak ürünleri ortaya çıkmıştır.Article Analysis of Turkish Beer Consumer Preferences: Extrinsic Attributes of Beer Package Design(Elsevier Sci Ltd, 2026-04) Ozturk, Betul; Oner, Onur SemenThis study explores the impact of beer package design elements on consumer preferences while performing the purchasing decision within the Turkish beer market, with a particular focus on the mass-market and craft beer segments. A structured survey was employed to collect quantitative data from 447 participants representing diverse demographic profiles of Turkish beer consumers. The survey assessed the impact of demographic factors, beer consumption habits, and package design extrinsic attributes. Key elements such as color schemes, typography, imagery, and bottle shapes were analyzed. The analysis of the data encompassed the calculation of descriptive statistics, frequency analysis, and exploratory factor analysis. The findings indicated a pronounced predilection for conventional designs, encompassing gold and silver color palettes and traditional typographies. This inclination is indicative of the heritage embodied by prominent and widely accepted beer brands. In contrast, a number of consumers exhibited a discernible predilection for innovative and artisanal designs that accentuated visual differentiation. Moreover, the study revealed that bottle size and shape significantly influenced purchasing decisions. This research makes a significant contribution to the extant literature on beer package design and consumer preferences by offering actionable insights specific to the Turkish beer market. The study underscores the significance of packaging as a strategic instrument for distinguishing and positioning oneself in the market.Article Culinary Medicine: A New Era of Health Through the Kitchen(2025-03-25) Ozdogan, Osman Nuri; Öztürk, BetülCulinary medicine is a recently established field of study that employs an innovative approach to food and cooking with the objective of promoting healthy ageing, mitigating the effects of chronic diseases, and addressing lifestyle diseases. Over the past decade, the discipline of culinary medicine has been incorporated into several different academic fields, including medicine, nutrition and dietetics, nursing, physician training, clinical practice, and gastronomy and culinary arts. The objective of this study is to examine the researchers published in Scopus in terms of descriptive, performance and research themes through the implementation of bibliometric analysis. The findings indicated that the field of culinary medicine originated in the USA, with the majority of studies conducted by US-based institutions. In the preceding five years, there has been a notable increase in research activity in this area, with a significant rise in the number of studies published in comparison to previous years.Article The Perceptions of the Restaurants Towards QR Code Menu Adaptation in the Restaurant Service Operation(Elsevier, 2025-09) Ozturk, Betul; Ula, Pinar BilginIn the aftermath of the pandemic, there was a profound shift in consumer perceptions regarding the importance of a healthy and safe contact environment. The objective of this study is to examine the perceptions of restaurant businesses with regard to the implementation of Quick Response (QR) code menus and their adaptation of service operations in order to align with the requirements of their business models. The study was conducted using a qualitative analysis method in order to gain insights without any predetermined scale. The data was collected through in-depth interviews with restaurant owners, managers, or service managers. A thematic analysis was employed to identify the advantages and disadvantages associated with the adaptation of the QR code menu. The results indicated that the advantages of the QR code menu included the ability to order items quickly and easily, as well as the reduction of expenses related to menu publishing. This, in turn, has the potential to contribute to environmental and economic sustainability. Technological issues, such as connectivity problems or the use of outdated mobile phone models that are unable to scan QR codes, may also present challenges. The study contributes to the existing literature on the adaptation of technology in restaurants by introducing the use of a technology-based QR code menu.Book Part Phygitalization in Gastronomy(Peter Lang AG, 2024) Öztürk, B.; Tiraş, D.; Kara, K.Article A Systematic Literature Review on Sustainable Restaurants: The Case of Turkey(Int Journal Contemporary Economics & Administrative Sciences, 2024) Ozturk, BetulThe negative environmental impact of restaurants has received a lot of attention from academics in the last decade. After the entry of the Michelin Guide in Turkey, which is a developing country, sustainability as a concept in the restaurant sector started to implement activities related to becoming a sustainable restaurant in the last two years. The current literature review aims to synthesise research that addresses sustainability issues in the Turkish restaurants. The systematic literature review method was used to identify and totally 32 research articles were evaluated. The research profile which identifies the timeline of publications, journals, cities studied, methods used, and stakeholders discussed in these studies. The results showed that the research generally addressed green restaurants rather than sustainable restaurants and was conducted from 2015 onwards. The qualitative content analysis of the identified studies resulted in different subtitles: sustainability indicators, stakeholders and their roles, practices in green restaurants. For each subtitle, research gaps were summarised, and potential future research questions were suggested. Based on the results of the review, a research framework for understanding the ecosystem of the restaurant sector in Turkey was developed.Article Culinary Application of Artisan Chocolate Enriched With Spirulina and Sensorial Evaluation(2025-03-30) Öztürk, Betül; Ozgun, Oyku LeylaCreativity in culinary practices goes beyond the methods used to include the use of new alternative food sources to improve the sustainability of the global food system. In this study, spirulina was used to develop artisanal chocolate products to be served in restaurants. Four different recipes were developed using dark, milk, and white chocolate drops in two different shapes: chocolate bars and hemispheres. The recipes were developed in two different ways: directly into the chocolate and as a filler. To achieve an optimal flavor profile, lemon and raspberry were chosen as pairings to mitigate any off-flavors associated with blue-green algae. The developed chocolate products were evaluated by a tasting panel of 15 semi-trained panelists. The chocolate samples were analyzed on a hedonic scale based on sensory attributes such as appearance, taste, smell, color, and texture, and the collected data was evaluated using rank analysis. The overall acceptance results showed that the dark chocolate filled with lemon ganache was perceived as acceptable compared to the other chocolates developed. The study also aimed to explore the potential of alternative food sources as a way to enhance culinary creativity in the restaurant environment.Book Part Sustainable Halal Tourism: QR-Code Menu in the Restaurant Industry(Emerald Group Publishing Ltd., 2026-03-16) Öztürk, BetülBook Part Uluslararası Otel İşletmelerinde Sürdürülebilirlik(2020) Öztürk, Betül; Selin İşevcan Ertamay; Yentür, FerayArticle Citation - WoS: 1Citation - Scopus: 1Understanding the Influence of Wine Labeling Attributes on Consumer's Buying Decision: a Study in Turkey(Emerald group publishing ltd, 2024-08-06) Öztürk, Betül; Ertamay, Selin Isevcan; İşevcan Ertamay, SelinPurposeThe aim of this study is to investigate, in the Turkish market, the elements on the front and back labels of wine bottles depicting the characteristics of the wines and their impact on the purchasing decisions of wine consumers in Turkey.Design/methodology/approachThe questionnaire consisted of 24 items that used a five-point Likert scale. Data were collected through a self-administered online survey completed by 340 participants. Following exploratory factor analysis with principal component analysis and varimax rotation, the number of factors was reduced to six: front and back-label consumer experiences, front label design elements, intrinsic cue information, back-label contents, storage/flavor profile and health warnings. The final section of the questionnaire presented five digitally designed front and back labels and asked participants to indicate their preferences.FindingsThe results indicated that reading/checking the front and back labels on wine bottles was more important than all other factors. Turkish consumers generally prefer traditional front label designs, while female consumers are more open to contemporary designs compared to male consumers. Back-label designs with more information are generally more acceptable, although female consumers with good wine knowledge may not consider food pairing, storage, or service information.Research limitations/implicationsThis research was designed only based on the elements of the front and back labels. The research should expand to include packaging characteristics such as bottle shape, bottle closure, price, and situational use.Practical implicationsThe findings of this study offer valuable insights for Turkish wine producers aiming to enhance their marketing strategies by customizing their wine label designs to better align with the market.Originality/valueThis study is the preliminary study to investigate Turkish consumers purchasing decisions based on the front- and back-label characteristics by using both verbal and visual elements.
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