Results 201 to 210 of about 12,608 (219)

Ciris herb and its use in Turkish cuisine

2017
Despite the fact that nearly 10,000 plant species grow naturally in our country, they are not adequately evaluated as a natural pharmacological agent. This plant, one of these plant species and known in Turkey as ‘’ ciris plant ‘’, it is a member of Asphodelaceae family and Asphodelus genus.
BADAYMAN, Meryem, DİNÇEL, Ekin, ÜNVER ALÇAY, Ayla   +2 more
openaire   +1 more source

The importance of Turkish Cuisine in gastronomy tourism

2021
Yönet Eren, Firdevs, Ceyhun Sezgin, Aybuke   +1 more
openaire   +1 more source

Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London

Journal of Intercultural Studies, 2013
Defne Karaosmanoglu
exaly  

Standard recipe proposal for Turkish cuisine

2022
Uçuk, Ceyhun, Şahin Perçin, Nilüfer
openaire   +1 more source

Current trends in traditional Turkish meat products and cuisine

LWT - Food Science and Technology, 2009
Birol KiliÇ
exaly  

Turkish Cuisines

openaire   +1 more source

Vegetarian Tastes in Turkish Cuisine

2013
ONGAN, DİLEK, YILMAZ, MÜGE
openaire   +1 more source

The effect of familiarity with Turkish culture from a crosscultural perspective on the intention to awareness and experience with the Turkish cuisine

International Journal of Gastronomy and Food Science
Elanur Şahin, MENEKŞE CÖMERT
exaly  

Spices used in Mevlevi cuisine and their functional features

International Journal of Gastronomy and Food Science, 2020
exaly  

Analysis of Turkish cuisine flavors network

International Journal of Food Science and Technology
Bulent Tugrul
exaly