Ekoturizmde Gıda Güvenliği

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Aschemann-Witzel, J., Asioli, D., Banovic, M., Perito, M. A., Peschel, A. O., & Stancu, V. (2023). Defining upcycled food: The dual role of upcycling in reducing food loss and waste. Trends in Food Science & Technology, 132, 132-137.

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Magwedere, K., Songabe, T., & Dziva, F. (2015). Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa. Italian Journal of Food Safety, 4(3), 5114.

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Siddiqui, S. A., Singh, S., Bahmid, N. A., Shyu, D. J., Domínguez, R., Lorenzo, J. M., & Câmara, J. S. (2023). Polystyrene microplastic particles in the food chain: Characteristics and toxicity-A review. Science of the Total Environment, 892, 164531.

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Somchan, S., & Panyarien, S. (2019). Tourist perceptions, behavioural characteristics and demands of agro-safety tourism as an economic value add for the ing river basin route, Thailand. International Journal of Innovation, Creativity and Change, 7(1), 87-107.

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Turpcu, E., & Akyurt, H. (2018). Turizm eğitimi alan öğrencilerin kariyer streslerinin belirlenmesi: Giresun üniversitesi öğrencileri üzerine bir araştırma. The Journal of Academic Social Science Studies, 5(69), 365-380.

Ültay, E. (2022). Prımary Pre-Servıce Teachers’metaphorıcal Perceptıons of The Concept of Envıronmental Pollutıon. Journal of Baltic Science Education, 21(2), 275-287.

Ültay, E., Akyurt, H., & Ültay, N. (2021). Sosyal bilimlerde betimsel içerik analizi. IBAD Sosyal Bilimler Dergisi, (10), 188-201.

Vukolić, D., Radišić, M., Radišić, M., Pevac, D., Milošević, S., & Gajić, T. (2025). The Role of Food Safety in Sustainable Gastronomic Tourism: Insights from Farm-Stay Tourist Experiences. Agriculture, 15(18), 1966.