| Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey B Okumus, F Okumus, B McKercher Tourism management 28 (1), 253-261, 2007 | 1117 | 2007 |
| Food tourism as a viable market segment: It's all how you cook the numbers! B McKercher, F Okumus, B Okumus Journal of travel & tourism marketing 25 (2), 137-148, 2008 | 677 | 2008 |
| Psychological factors influencing customers’ acceptance of smartphone diet apps when ordering food at restaurants B Okumus, F Ali, A Bilgihan, AB Ozturk International Journal of Hospitality Management 72, 67-77, 2018 | 359 | 2018 |
| Food and gastronomy research in tourism and hospitality: A bibliometric analysis B Okumus, MA Koseoglu, F Ma International Journal of Hospitality Management 73, 64-74, 2018 | 311 | 2018 |
| Proposing a model to test smartphone users' intention to use smart applications when ordering food in restaurants B Okumus, A Bilgihan Journal of Hospitality and Tourism Technology 5 (1), 31-49, 2014 | 229 | 2014 |
| Using local cuisines when promoting small Caribbean island destinations F Okumus, G Kock, MMG Scantlebury, B Okumus Journal of Travel & Tourism Marketing 30 (4), 410-429, 2013 | 202 | 2013 |
| Food tourism research: a perspective article B Okumus Tourism Review 76 (1), 38-42, 2020 | 200 | 2020 |
| Marketing Istanbul as a culinary destination B Okumus, G Cetin Journal of Destination Marketing & Management 9, 340-346, 2018 | 154 | 2018 |
| How do hotels manage food waste? Evidence from hotels in Orlando, Florida B Okumus Journal of Hospitality Marketing & Management 29 (3), 291-309, 2020 | 105 | 2020 |
| Tackling food waste in all-inclusive resort hotels B Okumus, B Taheri, I Giritlioglu, MJ Gannon International Journal of Hospitality Management 88, 102543, 2020 | 102 | 2020 |
| Why cleaning the invisible in restaurants is important during COVID-19: A case study of indoor air quality of an open-kitchen restaurant HS Chang, B Capuozzo, B Okumus, M Cho International Journal of Hospitality Management 94, 102854, 2021 | 69 | 2021 |
| Gender and generation as antecedents of food neophobia and food neophilia B Okumus, BB Dedeoğlu, F Shi Tourism Management Perspectives 37, 100773, 2021 | 68 | 2021 |
| Factors affecting the acceptance of smartphone diet applications B Okumus, A Bilgihan, AB Ozturk Journal of Hospitality Marketing & Management 25 (6), 726-747, 2016 | 56 | 2016 |
| The impact of COVID-19 on destination visit intention and local food consumption BB Dedeoğlu, M Mariani, F Shi, B Okumus British Food Journal 124 (2), 634-653, 2022 | 53 | 2022 |
| Tüketicilerin süpermarketlerdeki alışveriş alışkanlıkları ve ürün seçimini etkileyen etmenler. B OKUMUS, S BULDUK Dokuz Eylul Universites, Sosyal Bilimler Enstitusu Dergisi 5 (4), 70-83, 2003 | 53* | 2003 |
| Local cuisines and destination marketing: Cases of three cities in Shandong, China B Okumus, Y Xiang, J Hutchinson Asia Pacific Journal of Tourism Research 23 (6), 584-599, 2018 | 48 | 2018 |
| Food tourism: cooking holiday experiences in East Asia J Chang, B Okumus, CH Wang, CY Chiu Tourism Review 76 (5), 1067-1083, 2021 | 41 | 2021 |
| Examining the impacts of job stress and job satisfaction on hotel employees’ eating behavior B Okumus, S Chaulagain, I Giritlioglu Journal of Hospitality Marketing & Management 28 (5), 558-575, 2019 | 40 | 2019 |
| Understanding travel tracking mobile application usage: An integration of self determination theory and UTAUT2 M Medeiros, A Ozturk, M Hancer, J Weinland, B Okumus Tourism Management Perspectives 42, 100949, 2022 | 38 | 2022 |
| Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives S Talwar, P Kaur, B Okumus, U Ahmed, A Dhir International Journal of Hospitality Management 98, 103033, 2021 | 37 | 2021 |
Anil BilgihanFlorida Atlantic UniversityVerified email at fau.edu
