I followed the instruction, but did one week more on secondary fermentation than it is supposed to be. After I bottled it, one week passed i didn't see any bubbles in the bottle. Did the yeast run out and no more further carbonation?
When you bottle condition, two things must happen:
You add a small amount of sugar (usually dextrose) before bottling, which ferments and produces CO2. If you add too much, bottles explode. Too little, and the beer will be less fizzy. Typically 1/2 to 2/3 of a cup for 22L of beer. Since this is fermenting, the temperature will have some impact on how long this takes.
Once the CO2 is produced, it needs to be absorbed into the beer. This takes time. If you open a bottle and it hisses but the beer is flat, the CO2 did not absorb into the beer yet. It is easier for CO2 to absorb if the temperature is lower.
It can often take 2 weeks for this process to complete, and at 4 weeks the beer's taste will improve.
You're probably being impatient - or you forgot step 1.
Don't expect to see bubbles in the bottle. Without opening a glass bottle, I don't think you can tell if it is carbonated or not. The exception to this is if it explodes, of course. Then you know it's carbonated (far too much).
When the bottle is under pressure, most of the produced CO2 remains dissolved into the liquid as it is produced, so you won't see bubbles rising to the surface.