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Galvanic skin response in gastronomy and food consumption research: a bibliometric analysis

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dc.contributor.authorHalide GERANAZ
dc.contributor.authorGökhan Erşen
dc.contributor.authorErhan Babaç
dc.contributor.authorHilmi Rafet Yüncü
dc.contributor.orcid0000-0003-3672-3916
dc.contributor.orcid0000-0001-9232-9177
dc.contributor.orcid0000-0002-2876-004X
dc.date.accessioned2026-05-20T10:26:34Z
dc.date.issued2026-04-11
dc.identifier.doi10.1108/whatt-01-2026-0027
dc.identifier.endpage14
dc.identifier.issn1755-4217
dc.identifier.openalexW7153591723
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/11421/39990
dc.identifier.urihttps://doi.org/10.1108/whatt-01-2026-0027
dc.language.isoen
dc.relation.ispartofWorldwide Hospitality and Tourism Themes
dc.rightsrestrictedAccess
dc.subjectGastronomy
dc.subjectConsumption (sociology)
dc.subjectBibliometrics
dc.subjectField (mathematics)
dc.subjectCitation analysis
dc.subjectConsumer research
dc.titleGalvanic skin response in gastronomy and food consumption research: a bibliometric analysis
dspace.entity.typePublication

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