Review Article
Why anti-inflammatory compounds are the solution for the problem with in feed antibiotics
Abstract 93 | PDF Downloads 154Page 119-122
Improving the food safety in supply chain: the value of nanotechnology on a growing problem
Abstract 110 | PDF Downloads 97Page 123-133
Research Article
Assessing the costs involved in the implementation of GMP and HACCP in a small dairy factory
Abstract 455 | PDF Downloads 571Page 135-139
The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil
Abstract 109 | PDF Downloads 111Page 141-149
Investigating the antioxidant potential of Turkish herbs and spices
Abstract 222 | PDF Downloads 177Page 151-158
Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu
Abstract 98 | PDF Downloads 101Page 159-166
Influence of some additives on dough and bread properties of a wheat-lupin flour blend
Abstract 108 | PDF Downloads 102Page 167-173
Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle
Abstract 109 | PDF Downloads 142Page 175-181
Effect of quality parameters on lipoxygenase activity of wheat malt
Abstract 78 | PDF Downloads 68Page 183-189
Feasibility investigation of using artificial neural network in process monitoring of pumpkin air drying
Abstract 60 | PDF Downloads 57Page 191-199
Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling
Abstract 76 | PDF Downloads 110Page 201-214
Mass modelling of plum (Prunus domestica L.) fruit with some physical characteristics
Abstract 108 | PDF Downloads 82Page 215-219
Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey
Abstract 71 | PDF Downloads 85Page 221-227
Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies
Abstract 138 | PDF Downloads 109Page 229-235
Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eri?te
Abstract 91 | PDF Downloads 87Page 249-255