Research Article
Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
Abstract 200 | PDF Downloads 181Page 383-388
The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition
Abstract 252 | PDF Downloads 174Page 371-381
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Abstract 136 | PDF Downloads 159Page 389-398
Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage
Abstract 131 | PDF Downloads 133Page 361-369
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Abstract 164 | PDF Downloads 143Page 351-360
Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis
Abstract 264 | PDF Downloads 416Page 335-349
Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik
Abstract 221 | PDF Downloads 145Page 399-410
Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms
Abstract 214 | PDF Downloads 197Page 411-421
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
Abstract 214 | PDF Downloads 213Page 423-430
How the food industry experiences and perceives food fraud
Abstract 345 | PDF Downloads 329Page 325-333