| Why do people vary in disgust? JM Tybur, Ç Çınar, AK Karinen, P Perone Philosophical Transactions of the Royal Society B: Biological Sciences 373 …, 2018 | 109 | 2018 |
| The multidimensional nature of food neophobia Ç Çınar, AK Karinen, JM Tybur Appetite 162, 105177, 2021 | 57 | 2021 |
| Sex differences in the genetic and environmental underpinnings of meat and plant preferences Ç Çınar, LW Wesseldijk, AK Karinen, P Jern, JM Tybur Food Quality and Preference 98, 104421, 2022 | 15 | 2022 |
| Examining the effect of hunger on responses to pathogen cues and novel foods P Perone, Ç Çınar, P D'ursi, LR Durmuşoğlu, V Lal, J Tybur Evolution and Human Behavior 42 (4), 371-378, 2021 | 8 | 2021 |
| Disgust sensitivity relates to affective responses to–but not ability to detect–olfactory cues to pathogens JM Tybur, IM Croijmans, D van Huijstee, Ç Çınar, V Lal, MAM Smeets Evolution and Human Behavior 43 (4), 284-295, 2022 | 6 | 2022 |
| Adapting Food Preferences: The Social, Emotional, And Genetic Roots Of Preferences For Meats versus Plants C Cinar | 2 | 2024 |
| Four studies yield limited evidence for prepared (disgust) learning via evaluative conditioning Ç Çınar, P Perone, JM Tybur Appetite, 107256, 2024 | | 2024 |
| Who likes the grotesque? Mapping individual differences in liking of grotesque artworks. AK Karinen, Ç Çınar, JM Tybur, RE de Vries Psychology of Aesthetics, Creativity, and the Arts, 2023 | | 2023 |
