| Food allergy knowledge and training among restaurant employees YM Lee, E Sozen International Journal of Hospitality Management 57, 52-59, 2016 | 66 | 2016 |
| Who knows more about food allergies–restaurant managerial staff or employees? YM Lee, E Sozen British food journal 120 (4), 876-890, 2018 | 23 | 2018 |
| An exploration of the motivations driving new business start-up in the united states craft brewing industry E Sozen, M O’Neill Craft Beverages and Tourism, Volume 2: Environmental, Societal, and …, 2018 | 13 | 2018 |
| The impact of business models and state regulations on the accommodation sector: theory and empirical evidence from the recent pandemic T Dogru, MA Mody, L Hanks, C Suess, C Işık, E Sozen International Journal of Contemporary Hospitality Management, 2023 | 12 | 2023 |
| An exploration of quality service in brewing sector E Sozen, M O’Neill Journal of Quality Assurance in Hospitality & Tourism 21 (1), 105-128, 2020 | 8 | 2020 |
| Craft breweries’ environmental proactivity: an upper echelons perspective E Sozen, I Rahman, M O’Neill International Journal of Wine Business Research 34 (2), 237-256, 2022 | 7 | 2022 |
| An exploratory study of US craft brewery owners’ motivations for adopting environmental practices E Sozen, M O’Neill, I Rahman International Journal of Contemporary Hospitality Management 34 (2), 713-736, 2021 | 6 | 2021 |
| The adoption of environmental practices in craft breweries: The role of owner-managers’ consumption values, motivation, and perceived business challenges I Rahman, L Nanu, E Sozen Journal of Cleaner Production 416, 137948, 2023 | 5 | 2023 |
| Explaining consumers' intention to use menu labels: a structural equation modeling analysis YM Lee, E Sozen British Food Journal 122 (4), 1068-1084, 2020 | 4 | 2020 |
| A qualitative study of food choice behaviors among college students with food allergies in the US YM Lee, E Sozen, H Wen British Food Journal 125 (5), 1732-1752, 2023 | 3 | 2023 |
| US craft brewery owners’ environmental values, involvement and motivations behind environmentally sustainable practices and the effect of business challenges E Sozen | 2 | 2019 |
| Calorie estimation and the effects of calorie disclosure of the American’s favorite foods E Sozen, YM Lee Journal of foodservice business research 23 (1), 95-112, 2020 | 1 | 2020 |
| Who knows more about food allergies-restaurant managerial staff or employees? LYM Lee YeeMing, E Sozen | | 2018 |
| Food allergy knowledge and training among restaurant employees. LYM Lee YeeMing, E Sozen | | 2016 |
| Poignant Memories: Consuming D-Day 1944 M Maccarthy, E Sozen, M O'Neill Free University of Bozen-Bolzano, 2016 | | 2016 |
