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Hexaconazole–Cu complex improves the salt tolerance of Triticum aestivum seedlings von Li, Jie, Sun, Cuiyu, Yu, Nan, Wang, Chen, Zhang, Tongtong, Bu, Huaiyu

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Fruit developmnt rule of two Chinensis Actinidia cultivars ‘Fengyue' and'‘Cuiyu’ von YI Chun, Bu Fanwen, Zhong Caihong, Wang Zhongyan

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Gastronomi ve sanatta yeni bir temsil: “Nature Cuite” von Özdemir,Sami Sonat, Kılıç Ateş,Selvihan

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Cuiyu‘： A Storage－Tolerant Kiwifruit Cultivar von ZhongCaihong WangZhongyan BuFanwen

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From common culture to common taste: Kosovo's cuisine von Çelik, S. Dilek Yalçin

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A Research on the Opinions of Tourists About the Syriac Cuisine von GÜL, Hüseyin, HARMAN, Serhat

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Kültürel Miras Unsuru Olarak Yayla Mutfak Kültürü: Gümüşhane İli Örneği von AKYÜREK, Suat, ÇALIK, İsmail, TAŞ, Sedat, PİR, Rıfat, KAYA, Fazıl, ZEYBEK, Halil İbrahim

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Tarih Dergisi’nin mutfağı von Şahin,İlhan

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Lexicon Šahnâmianum cui accedunt eiusdem auctoris in lexicon Šâhidianum commentariorum. Turcici particula prima, Arabici excerpta. Edidit C. Salemann von Baghdādī, ʻAbd al-Qādir ibn ʻUmar, 1621-1682

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Osmanlı Tekke Mutfak Kültürü Ve Mecmuâ-i Fevâid von Gündüzöz,Güldane

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ʼAbdulqâdiri Baġdâdensis Lexicon Šahnâmianum, cui accedunt eiusdem auctoris in lexicon Šâhidianum commentariorum, turcici particula prima, arabici excerpta. Ad fidem codicum manusc... von Baghdādī, ʻAbd al-Qādir ibn ʻUmar, 1621-1682

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Anadolu Derviş Sofrasında Ahmed Yesevî’nin İzleri: Derviş Lokmasının Menkıbevi Referansları von Güldane Gündüzöz

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Gastronomi Turizmi ve Türkiye’yi Ziyaret Eden Yabancı Turistlerin Gastronomi Deneyimlerinin Değerlendirilmesi von Kemal Birdir, Yasemin Akgöl

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超声诊断颈部淋巴结肿大的价值研究 von 崔玉丹

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Mengen’de Özel Gün Yemekleri von Çelik,Dilek Yalçın

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