| The examination of spices used in the Ottoman palace S Yıkmış, K Sağlam, A Yetim Journal of Human Sciences, 2017 | 7 | 2017 |
| Yerel Yiyecek Tüketim Motivasyonlarının Analizi: Hatay Restoran Ziyaretçileri Üzerine Bir Uygulama (Analysis of Local Food Consumption Motivations: An Application on Hatay … B DÖNMEZ, H TAŞTAN, AG SOYLU, A YETİM Journal of Tourism & Gastronomy Studies 7 (2), 751-771, 2019 | 6 | 2019 |
| HATAY YAYLADAĞI’NDA FARKLI BİR LEZZET OLARAK LOKUM: BİR SÖZLÜ TARİH ÇALIŞMASI G AKDAĞ, A YETİM Turizm Ekonomi ve İşletme Araştırmaları Dergisi 2 (2), 155-162, 2020 | 4 | 2020 |
| UNDERSTANDING THE FUTURE OF TOURISM TG ANLAMAK | | 2021 |
| LOCAL FOOD AS A PULL UP FACTOR OF DESTINATIONS: A STUDY ON THE VISITORS OF A RESTAURANT SERVING HATAY’S ROOTED FOOD-BEVERAGES IN ISTANBUL AG SOYLU, H TAŞTAN, A YETİM Çukurova Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 29 (3), 474-491, 2020 | | 2020 |
| LOCAL FOOD AS A PULL UP FACTOR OF DESTINATIONS: A STUDY ON THE VISITORS OF A RESTAURANT SERVING HATAY'S ROOTED FOODBEVERAGES IN ISTANBUL. B DÖNMEZ, AG SOYLU, H TAŞTAN, A YETİM Journal of the Cukurova University Institute of Social Sciences 29 (3), 2020 | | 2020 |
| The role of local foods offered at restaurants in the attractiveness of Hatay destination. H Taștan, B Dönmez, A Yetİm, Ș Cİcİk | | 2017 |
