| Issue Date | Title | Author(s) |
| 2019 | Allergen warnings in menu design | Kara, Buse Nur |
| 2024 | Art of Food: Systematic Literature Review of Culinary Creativity | Öztürk, B. |
| 2025 | Culinary Application of Artisan Chocolate Enriched With Spirulina and Sensorial Evaluation | Öztürk, Betül ; Ozgun, Oyku Leyla |
| 2025 | CULINARY MEDICINE: A NEW ERA OF HEALTH THROUGH THE KITCHEN | Öztürk, Betül ; Osman Nuri Özdoğan |
| 2023 | Ege Otları: Ege ve İzmir'in Yenilebilen Otlarının Kültürü ve Yemeklerinin Tarifleri | Ahmet Uhri; Öztürk, Betül |
| 2022 | Environmental Factors That Influence Culinary Creativity From the Perspectives of Turkish Cuisine Professionals | Özgönül, Sedef ; Ozturk, Betul |
| 2025 | Exploring the Golden Liquid Myth of Olive Oil as a Tourism Resource | Öztürk, B. |
| 2025 | Gastronomic Tourism Product Journey of Foods Linked to Migration and Religious Practices in Izmir Culinary Culture | Öztürk, Betül |
| 2018 | Mikroşekillenmiş Atr-ır Orta Kızılaltı Spektroskopi Tekniği ile Kan Ölçüm Cihazı Üretilmesi | Karabudak, Engin; Ozcelik, Serdar; Ergün, Armağan; Öztürk, Betül ; Keskin, Özge Sevin; Çımrın, Dilek |
| 2024 | Phygitalization in Gastronomy | Öztürk, B. ; Tiraş, D. ; Kara, K. |
| 2023 | A Study on the Concept of Gastrodiplomacy: the Case of Turkish Breakfast Day | Öztürk, Betül ; Pelin Eroğlu |
| 2025 | SÜRDÜRÜLEBİLİR GIDA TASARIMININ GASTRONOMİDEKİ TANIMI ve ROLÜ | Öztürk, Betül |
| 2025 | Türkiye'deki Tüketici Satın Alma Eğilimine Dayalı Bira Ambalaj Tasarımı | Öner, Onur Semen |
| 2020 | Uluslararası Otel İşletmelerinde Sürdürülebilirlik | Öztürk, Betül ; Selin İşevcan Ertamay; Yentür, Feray |
| 2025 | Understanding Sensorial Properties of Olive Oil | Öztürk, B. |
| 2024 | Understanding the Influence of Wine Labeling Attributes on Consumer's Buying Decision: a Study in Turkey | Öztürk, Betül ; Ertamay, Selin Isevcan |
| 2019 | Wine Bottle Design Thinking Modelling: an Analysis of Local Wine Brands Within Urla Vineyard Road | Öztürk, B. ; Ertamay, S.I. |
