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Volume 31 - 40
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Site Map
About Association
The Journal of FOOD
About the Journal
Author Instructions
Manuscript Submission and Copyright Release Form
Final Check List
Manuscript Control
Archive
In Press
Current; Volume 35, Number 4
Volume 31 - 40
Volume 31
Number 1
Usage Possibilities of an Edible Film for Coating of Kashar Cheese and its Effects on Cheese Quality (Turkish with English Abstract)
Fat Replacers and Their Applications in Dairy Products (Turkish with English Abstract)
Effect of Using a Biopreservative Culture on some Properties of Set-Type Yoghurt (Turkish with English Abstract)
Manufacturing and Storage of Poultry Meat Döners and Changes in Quality of Chicken Meat Döner During Frozen Storage (Turkish with English Abstract)
Detection of S. aureus Enterotoxins with Elisa Method in Various Cheeses Sold at İzmir City (Turkish with English Abstract)
The Effect of Packaging on Water Activity of Bread (Turkish with English Abstract)
Caffeine and Theobromine Levels in Selected Foods (Turkish with English Abstract)
Researching Yersinia enterocolitica in some Food Consumed in Bursa (Turkish with English Abstract)
Number 2
Determination of Mineral Contents in some Olives (Samanli, Domat, Manzanilla, Ascolana) Varieties (Turkish with English Abstract)
Effect of Maceration Time on Phenolic Compounds and Quality of Red Wines Obtained From Öküzgözü and Boğazkere Grape Mixtures (Turkish with English Abstract)
Changes of Thermal Diffusivity of Puff Pastry Dough with Temperature (Turkish with English Abstract)
The Effects of Starter Culture Level and Warming of Curd on the Properties of Semi-Hard Goat Cheese (in English)
Grapefruit Juice and its Interaction with Drugs (Turkish with English Abstract)
Effect of Bromelin, Ficin and Papain Enzymes on some Technological Characteristics of Fresh and Frozen Beef Longissimus Dorsi Muscles (Turkish with English Abstract)
Use of Starter and Enzyme in Low-Reduced Fat Cheeses (Turkish with English Abstract)
Determination of Microbial Load by DEFT Method in Foods (Turkish with English Abstract)
Number 3
Listeria monocytogenes &Listeriosis (Turkish with English Abstract)
The Effects of Soy Flour, Glucose Oxidase and Lipase Enzymes Addition on Flour, Dough and Bread Properties (Turkish with English Abstract)
A Study on Deep-Freezing of Cream (Turkish with English Abstract)
Inactivation of Salmonella typhimurium inoculated on Some Vegetables by Using Lemon Juice and Vinegar (Turkish with English Abstract)
A Traditional Cheese: Microbiological and Chemical Properties of Sepet Cheese (Turkish with English Abstract)
Ingredient Functions In New Food Product Development (Turkish with English Abstract)
Number 4
The Effects of Using Caseinate on the Yield and Properties of Turkish White Cheese (Turkish with English Abstract)
Formation of Acrylamide in Foods and it's Effects on Human Health (Turkish with English Abstract)
Heterocyclic Aromatic Amines in Heated Meat and Meat Products (Turkish with English Abstract)
Aflatoxin Occurrence in Peanuts Grown Cukurova Region at Harvest, Drying and Storage Phases (Turkish with English Abstract)
Extension of Shelf Life of Dairy Products by Biopreservation: Protective Cultures (Turkish with English Abstract)
A Comparative Study on the Production Methods of Ayran (Turkish with English Abstract)
Number 5
Determination of Benzo(A)Pyrene From Polycyclic Aromatic Hydrocarbons in Extra Virgin, Riviera and Olive Pomace Oils (Turkish with English Abstract)
The Relationship between Glass Transition and Quality in Foods (Turkish with English Abstract)
Importance of Milk and Dairy Products in Coronary Heart Disease (Turkish with English Abstract)
Survival of Acid Adapted Escherichia coli O157:H7 in Some Acidic Foods (in English)
Effect of Ammonia and Sodium Erythorbate on the Pink Color Defect in Turkey Meat (in English)
A Research on Determination of the Relationship between Baking Quality of Flour and Dough Rheologic Properties Measured with Different Methods (Turkish with English Abstract)
Number 6
The Presence of Polycyclic Aromatic Hydrocarbons in Some Foods and Their Effects to Public Health (Turkish with English Abstract)
The Effect of Additives and the Medium Conditions on the Performance of Bakers' Yeast (Saccharomyces cerevisiae) Used in Bread making with Liquid Ferment Method (Turkish with English Abstract)
Bioactive Peptides in Dairy Products and Their Functionality (Turkish with English Abstract)
Inhibition the Growth of Salmonella and Shigella Species by Medical Plants and Essential Oils (Turkish with English Abstract)
Utilization of Vegetable Oils in Meat Products (Turkish with English Abstract)
The Influence of Ultrafiltration on Hydrophobic Interactions of Milk Proteins in the Presence of Fat Globules on the Course of Renneting (Turkish with English Abstract)
Volume 32
Number 1
The Effect of Utilization of Soy Milk in Probiotic Yoghurt Production on Chemical and Sensorial Properties of Yoghurt (Turkish with English Abstract)
Chemical Composition of Peaches Used for Commercial Juice Production in Turkey: Sugars, Organic Acids and Amino Acids (in English)
Consumer Attitudes and Factors Affecting Buying Decision for Functional Foods (in English)
Factors Affecting the Formation of Aflatoxin in Hazelnut, Regulations Related with Limit Values by European Union (EU) and the Effects of These to Turkish Hazelnut Exportation (Turkish with English Abstract)
Off-Flavours in Beers and Their Formation Mechanisms (Turkish with English Abstract)
Transgenic Cereals (Turkish with English Abstract)
Number 2
The Studies on Oxidative Stability and Free Acidity Levels of Commercial Virgin Olive Oils Produced by Various Extraction Systems in Different Region of Turkey (Turkish with English Abstract)
Determination of Diazinon Residues during Peach Nectar Processing Technology (Turkish with English Abstract)
Traditional Production Methods of Special Sanliurfa "Tirnakli and Acik Ekmek" (Turkish with English Abstract)
Determination of Specific Heats of Pizza and Puff Pastry Doughs (Turkish with English Abstract)
Applications of Artificial Intelligence in Food Science and Technology Area (Turkish with English Abstract)
Effect of Using Protein Based Fat Replacer on Quality of Nonfat Yoghurt (Turkish with English Abstract)
Number 3
Antimicrobial Packaging in Meat Technology (Turkish with English Abstract)
Some Chemical and Microbiological Quality of Surke (Turkish with English Abstract)
Influence of Different Microwave Seed Roasting Processes on the Color Values of Tehina (Sesame Paste)(in English)
The Properties of Enterococcus faecium and Enterococcus faecalis as a Starter and Probiotic Cultures (Turkish with English Abstract)
Identification of Lactic Acid Bacteria in the Fermentation of Kopanisti Cheese (Turkish with English Abstract)
Enterobacter Sakazakii and its Importance in Infant Formula (Turkish with English Abstract)
Number 4
A Research on Suitability of Some Black Grape Varieties Grown in Pozantı Region for Red Wine Production (Turkish with English Abstract)
Mineral Content of Ezine Cheese (Turkish with English Abstract)
Effects of Methanol Applications on Oil Content and Fatty Acid Composition of Sunflower (Helianthus annuus L.) (Turkish with English Abstract)
Usage of PVC Material in Dairy Product Packaging and Migration (Turkish with English Abstract)
Organic Bread (Turkish with English Abstract)
Effect Mechanisms of Killer Yeasts and the Problems Caused by them in Industry (Turkish with English Abstract)
Number 5
The Effect of Olive Fly (Bacterocera Olea Gml.) on the Fatty Acid Composition of Olive Oil (Turkish with English Abstract)
A Study on Evaluation of Conformity of Black Teas Produced in Turkey with Turkish Food Codex (in English)
Changes in Inorganic Substances and Colour Values of Awassi Sheep Colostrum during Ten Days after Parturition (in English)
Coagulating Enzymes Utilized In Cheesemaking and Their Effects on Casein Fractions (Turkish with English Abstract)
The Influence of Mitochondrial Mutants on the Production of Aroma Compounds of Beer (Turkish with English Abstract)
Natural Plant Antibiotics: Resveratrol (Turkish with English Abstract)
Number 6
A Research on Suitability of Some White Grape Varieties Grown in Pozanti Region for Wine Production (Turkish with English Abstract)
A Research on the Mechanization of Liquid Ferment System for Bread making (Turkish with English Abstract)
Applications of Transglutaminase in Food Industry: 1: General Properties of the Enzyme (Turkish with English Abstract)
Glucosinolates and Human Health (Turkish with English Abstract)
Bread Staling and Methods for Measuring Degree of Staling: I (Turkish with English Abstract)
Phytosterols as a Functional Food Component (Turkish with English Abstract)
Volume 33
Number 1
Effect of Pressurized Carbon Dioxide on the Quality Criteria of Ayran (In English)
The Effect of Harvest Time and Bentonite Treatment on Histamine and Tyramine Contents of Wines (In English)
Protein, Fat, Moisture, Carbohydrate and Energy Values of Different Types of Bread (Turkish with English Abstract)
Bread Staling and Methods for Measuring Degree of Staling: II (Turkish with English Abstract)
Biotechnological Production of Flavour Compounds (Turkish with English Abstract)
Malt Extract Production and Utilization (Turkish with English Abstract)
Number 2
Production of Yogurt with Improved Functional Properties (Turkish with English Abstract)
The Effects of Genetic and Environmental Factors on the Quality Properties of Widely Agricultured Spring Wheat Varieties in Çanakkale (Turkish with English Abstract)
Determination of Sheep’s And Cow’s Milk Ratio in the White Cheese Made from Mixture of These Two Milk (Turkish with English Abstract)
The Health Importance of Conjugated Linoleic Acid in Dairy Products Which Is Produced By Some Probiotic Bacteria (Turkish with English Abstract)
Mitochondry and the Effect of Mitochondrial Mutation on Beer Quality (Turkish with English Abstract)
Rancidity in Hazelnut Products and Influential Factors (Turkish with English Abstract)
Number 3
A Chemometric Classification of Virgin Olive Oils from Izmir Province According To the Fatty Acid Composition (Turkish with English Abstract)
Microbiological Analyses of Black Table Olive Brine Obtained From Ankara Markets (Turkish with English Abstract)
Antimicrobial Activity of Pine Bark Extract and Assessment of Potential Application in Cooked Red Meat (in English)
Food Poisonings by Cheese Contaminated with Staphylococcus aureus (Turkish with English Abstract)
Formation of Aroma Compounds in Black Tea (Turkish with English Abstract)
Applications of Transglutaminase in Food Industry: 2. Possible Usage of the Enzyme in the Food Processes (Turkish with English Abstract)
Number 4
The Determination of Nitrate and Nitrite Levels in Turkish White Cheese Samples Consumed in Ankara Region (in English)
Determination of Sodium Benzoate, Potassium Sorbate, Nitrate and Nitrite in Some Commercial Dairy Products (in English)
Drying Kinetics of Olive Leaves (Olea europaea L.) (Turkish with English Abstract)
Genetically Modified Crop Oils and Their Properties (Turkish with English Abstract)
Nutrigenomic Technologies (Turkish with English Abstract)
Carbondioxide Application on Milk and Dairy Products – I: General Informations (Turkish with English Abstract)
Number 5
A Rapid Method Intended for the Determination of Salmonella spp. From Chicken Meats (Turkish with English Abstract)
Investigation of Pore Area and Pore Size Distribution of Cakes with Different Formulations Baked in Different Ovens by Image Analysis (Turkish with English Abstract)
Effect of Heat Treatment on Chlorophyll Degradation and Color Loss in Green Peas (in English)
The Milk Alkaline Proteinase Plasmin (Turkish with English Abstract)
Functional Food Components of Soy and Soy Products (Turkish with English Abstract)
Free Radicals and Their Inhibitions with Antioxidant Foods (Turkish with English Abstract)
The Determination of Nitrate and Nitrite Levels in Turkish White Cheese Samples Consumed In Ankara Region (in English)
Number 6
Effects of Temperature on Drying Characteristics Green Olives (Turkish with English Abstract)
Determination of Effect of Various Food Colorants on Cell Liveliness Using MTS Test (Turkish with English Abstract)
Some Properties of Important Pomegranate (Punica Granatum) Cultıvar’s Seeds Grown in Turkey (Turkish with English Abstract)
Effects of Pentosans on Dough and Bread Quality (Turkish with English Abstract)
Bioactive Compounds Naturally Present in Olive and Virgin Olive Oil and Their Physiological Effects (Turkish with English Abstract)
Carbondioxide Application on Milk and Dairy Products- II: Raw and Pasteurized Milk (Turkish with English Abstract)
Identification of Lactic Acid Bacteria in the Fermentation of Kopanisti Cheese (Turkish with English Abstract)
Volume 34
Number 1
Comparison of Different Selective Media for the Recovery of Some Yeasts From Fruit Yoghurt (in English)
Efect of Temperature on Desorption Isotherms of Sucuk and Pastirma (Turkish with English Abstract)
Use of Enzyme in the Production of Canned Grapefruit Segment: I. Peeling (Turkish with English Abstract)
Gluten-Free Alternative Cereal Based Product Formulations and Their Production Technologies (Turkish with English Abstract)
Chemical Composition and Structure of Pentosans (Turkish with English Abstract)
Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)
Number 2
An Easy Approach for the Selection of Optimal Neural Network Structure (In English)
The Effect of CA (Controlled Atmosphere) and NA (Normal Atmosphere) Storage on Quality Changes of Differently Harvested “Hayward” (Actinidia Deliciosa) Kiwifruits (Turkish with English Abstract)
Studying of Physiological, Biochemical, Plasmid DNA and Protein Profiles of Some Lactic Acid Bacteria (Turkish with English Abstract)
A Research on the Effects of Supplementation of Cheese Whey, Buttermilk and Drained Yoghurt Whey as Dairy By-Products on some Bread Properties (Turkish with English Abstract)
Termophilic Phages That Cause Failure in Dairy Industry (Turkish with English Abstract)
The Changes of Aroma Compounds during Black Tea Manufacture (Turkish with English Abstract)
Carbondioxide Application on Milk and Dairy Products III: Various Dairy Products (Turkish with English Abstract)
Effects of Nutrient Profiles on Consumers and Food Industry (In English)
Number 3
The Determination of Volatile Compounds in Set-Type Yogurts Using Static Headspace Gas Chromatographic Method (in English)
Habitual Consumption of Ice Cream in Kahramanmaras, Turkey (Turkish with English Abstract)
Use of Enzym in the Production of Canned Grapefruit Segment II. Degradation of Segment Membrane (Turkish with English Abstract)
Classification of Virgin Olive Oils of Domestic and Foreign Origin Based on Their Triacylglycerol Profiles with Chemometrical Methods (Turkish with English Abstract)
Biofilms: Microbial Life on Surfaces (Turkish with English Abstract)
Ultrasound-Assisted Extraction of Antioxidant Materials from By-Products of Plant Food Processing (Turkish with English Abstract)
The Possible Utilization of Endogenic Multistarter Cultures in Wine Fermentations (Turkish with English Abstract)
The Use of Natural Compounds Having Functional Properties in the Production of Bakery Products (Turkish with English Abstract)
Bifidobacteria (in English)
Number 4
Equilibrium Moisture Content and Equations for Fitting Sorption Isotherms of Capsicum annuum (in English)
Physicochemical and Microbiological Properties of Set Type Fruit Yogurt with Juniper Molasses (Turkish with English Abstract)
The Effect of Ultrasonic Homogenization on Water Holding Capacity of Yogurt (Turkish with English Abstract)
Identification of Bacteria Isolated from Drinking Water and Determination of Relationship Between their Antibiotic Susceptibilities and Fatty Acid Methyl Esters (Turkish with English Abstract)
Physicochemistry of Lactose Crystallization (Turkish with English Abstract)
Effects of Non-Saccharomyces Yeasts on Wine Aroma (Turkish with English Abstract)
Yoghurt Powder: Processing Technology, Storage And Possible Fields of Use (Turkish with English Abstract)
Taxonomy of Thermophilic Phages (Turkish with English Abstract)
Number 5
Chemical Composition and Reference Guideline of Pomegranate Juice (in English)
Effect of Fortification of Dry Matter Using Fat Substitute (Litesse®Ultra™) on the Quality of Non Fat Yoghurt (Turkish with English Abstract)
Effects of UV-C and Ultrasound Pre-Treatments on the Quality of Strawberry (Turkish with English Abstract)
Application of Occupational Health and Safety Risk Analysis in A Fishery Processing Plant (Turkish with English Abstract)
The Effects of Various Ingredients Used in Bread Machine on Bread Quality (Turkish with English Abstract)
Effect of Ultraviolet Light on Microbiological Properties of Milk (Turkish with English Abstract)
The Effect of Modified Atmosphere Packaging on Some Properties of Various Types of Cheese (Turkish with English Abstract)
Composition of Buckwheat (Fagopyrum Esculentum Moench) and its Possible Uses in Food Industry (Turkish with English Abstract)
Osmotic Dehydration, Mechanism and Applications (Turkish with English Abstract)
A Foodborne Pathogen: Arcobacter (Turkish with English Abstract)
Number 6
Modification of Bovine Milk Protein System by Transglutaminase (in English)
Variation of Microbiological Properties, Water Activity and Ropiness of White and Whole Meal Breads Under Different Storage Conditions (Turkish with English Abstract)
The Effect of Corn Zein Edible Film Coating on Quality of Intermediate Moisture Tomatoes (Turkish with English Abstract)
Compositional Properties of Dried Yoghurt (Kurut) Provided From Van and Şirnak (Turkish with English Abstract)
Ezine Cheese I. Aroma Characterisation (Turkish with English Abstract)
Resveratrol Content of Turkish Wines Produced from Grapes of Different Regions (Turkish with English Abstract)
Classification of Various Milk Products Manufactured in Thrace Region of Turkey Based on their Nitrate and Nitrite Contents Using Chemometric Methods (Turkish with English Abstract)
Functional Properties of Leavening Acids Used in Chemically Leavened Products (Turkish with English Abstract)
Baking Powders and their Use in Bakery Products (Turkish with English Abstract)
An Alternative Natural Sweetener: Stevia (Turkish with English Abstract)
Volume 35
Number 1
Detection of the Milk Proteins by RP-HPLC (in English)
Effect of Process Conditions on Physical and Chemical Properties of Hydrogenated Fats: Monitoring of Cottonseed Oil Hydrogenation Process (in English)
Ezine Cheese II. Proteolysis Level during Ripening (Turkish with English Abstract)
Resveratrol Concentrations of Cabernet Sauvignon and Merlot Wines and Effects of Ecological Conditions (Turkish with English Abstract)
The Effect of Saffron Addition on Some Properties of Plane Ice-Cream (Turkish with English Abstract)
Effect of Spices on Oxidative Stability and Fatty Acid Profile of Some Vegetable Oils (Virgin Olive Oil, Refined Hazelnut Oil and Mixed Vegetable Oil) (Turkish with English Abstract)
The Investigation of Levels of Synthetic Colorants in some Foodstuffs Sold in Ankara Region, Turkey (Turkish with English Abstract)
Lactic Acid Bacteria as Biopreservative and Bacteriocins (Turkish with English Abstract)
Response Surface Methodology and Food Processing Applications (Turkish with English Abstract)
Conjugated Linoleic Acid in Meat and Meat Products and its Importance (Turkish with English Abstract)
Number 2
Identification of Different Meat Species Used in Sucuk Production by PCR Assay (in English)
Mathematical Analysis of Peeling of Carrots (in English)
Effects of Using Different Emulsifiers on Properties of Ice Cream in Production of Low Fat Kahramanmaraş Type Ice Cream (Turkish with English Abstract)
Determination of Effects of Using Fat Replacers And Probiotic on Ayran Quality (Turkish with English Abstract)
Effect of Ending The Incubation at Different pHs on Quality of Ayran (Turkish with English Abstract)
Detection of Listeria Through Lateral Flow Test in Foods (Turkish with English Abstract)
Properties of Bacterial Cellulose and Usage in Food Industry (Turkish with English Abstract)
Utilization of Various Substrate Sources in the Production of Citric Acid by Fermentation (Turkish with English Abstract)
Nanoemulsions: Formations, Structures and Application Areas as Collodial Delivery System in Food Sector (Turkish with English Abstract)
Edible Films/Coatings Containing Antimicrobial Agent and Their Applications in Food Packaging (Turkish with English Abstract)
Bone Growth (in English)
Number 3
Polyphenols, Alkaloids and Antioxidant Activity of Different Grades Turkish Black Tea (in English)
Effect of Peeling Methods on Quality of Carrots (in English)
Effects of Different Milk Types and Starter Cultures on Kefir (in English)
A Research on The Determination of Compositions of Grape Vinegars Produced in Turkey and their Conformity to Food Legislation (Turkish with English Abstract)
Effect of Homogenization Treatments of Milk Under Different Pressures on Quality of Ayran (Turkish with English Abstract)
Antimicrobial activities of lactic acid bacteria isolated from raw milk and cheese samples (Turkish with English Abstract)
Functional Properties of Edible Plant and Seed Sprouts (Turkish with English Abstract)
Use of Infrared and Infrared-Combined Heating Technologies in Food Processing Applications (Turkish with English Abstract)
Applications of Nanaotechnology in Food Science and Technology (Turkish with English Abstract)
Antioxidant Activity of Cereal Protein Hydrolysates (Turkish with English Abstract)
Water and Calcium (in English)
Number 4
Gelatinization of Waxy, Normal and High Amylose Corn Starches (in English)
The Effect of Corn Zein Edible Film Coating on Intermediate Moisture Apricot (Prunus Armenica L.) Quality (in English)
The Investigation on Ohmic Heating of Milk and Reconstituted Milk: Effects on Rheological Behaviour (Turkish with English Abstract)
Determination of Gas Production Time for Rapid Microbiological Analysis of Foods (Turkish with English Abstract)
The Effect of Churning Parameters on Certain Properties of Yayık Butter and Yayık Ayran (Turkish with English Abstract)
Research on Determination of Some Quality Parameters of Important Loquat Cultivars (Eriobotrya Japonica) Grown in Turkey (Turkish with English Abstract)
Review on Kes Cheese (in English)
Functional Properties of Whey And New Generation Dairy Products Manufactured With Whey (Turkish with English Abstract)
Microencapsulation of Probiotic Microorganisms (Turkish with English Abstract)
Cyclodextrins and Their Usage in the Food Industry (Turkish with English Abstract)
Volume 21 - 30
Volume 21
Number 1
The Identification of the Coliform Group Bacteria Isolated From the Cheese Marketed in Elazığ (Turkish with English Abstract)
Extrusion Cooking Technology on Food Industry (Turkish with English Abstract)
Modified Atmosphere Packaging (MAP) in Food Preservation (Turkish with English Abstract)
Gıdalar ve Mikrobiyolojik Riskler I (in Turkish)
The Control and Determination Methods of Water Activity in Foods-I (Turkish with English Abstract)
Determination of the Ampelographic Characters of Othello Grape Variety (Turkish with English Abstract)
Research on L-Lactic Acid Content of Turkish Apple Juice Concentrate (Turkish with English Abstract)
Controlled Fermentation of Cucumbers (Turkish with English Abstract)
The Research on the Presence of Beta-Lactamase Enzyme of Streptococcus faecalis Isolated From White Cheese (Turkish with English Abstract)
A Study on the Flavour Compounds and Sensoric Properties of Yoghurts Prepared From Soy Milk (Turkish with English Abstract)
Number 2
Saf ve Sahte Balların Ayırt Edilmesinde Fiziksel, Kimyasal ve Palinolojik Kriterlerin Saptanması (Turkish with English Abstract)
The Effect of the Different Oil Temperatures of the Characteristics of the Emulsion Obtained From the Quail and Pekin Duck Meats on Model System (Turkish with English Abstract)
Mulberry Pekmez Manufacturing Technique and Physical and Chemical Properties (Turkish with English Abstract)
A Review on the Relation Between Fermented Dairy Products and Cholesterol (Turkish with English Abstract)
Controlled and Modified Atmosphere Storage of Fruits and Vegetables (in English)
Chemical Composition of Turkish Sour Cherry Juices (Turkish with English Abstract)
Effects of Hydrogen Peroxide, Heat Treatment and Ripening Periods on the Chemical Qualities of White Cheese (Turkish with English Abstract)
Revived Flavour: Capers (Capparis spp.) (Turkish with English Abstract)
Application of Sous Vide Technology to the Turkish Traditional Meals (Turkish with English Abstract)
Number 3
Can Cholesterol Decreased From Foods? (Turkish with English Abstract)
Factors Effective in Decomposition Rates of Food Components (Turkish with English Abstract)
Gıdalar ve Mikrobiyolojik Riskler II (in Turkish)
The Fatty Acid Composition of Laurus nobilis L. Leaves and Fruits (Turkish with English Abstract)
Critical Control Points and Hazard Analysis for Hazel Nut Processing (Turkish with English Abstract)
The Effect of Using “Active Dry Pure Yeast Culture” and “Liquid Pure Yeast Culture” on the Wine Bouquet and Content” (Turkish with English Abstract)
Addition of Dietary Fiber to Yoghurt (Turkish with English Abstract)
The Thermodynamics of Water Activity in Foods (Turkish with English Abstract)
The Significance of Milk as a Source of Calcium (Turkish with English Abstract)
Sorbik Asit ve Taze Balık Muhafazasında Kullanım İmkanları (Turkish with English Abstract)
An Investigation on Some Characteristics of Certain of Potato Varieties Stored for Different Periods (Turkish with English Abstract)
Number 4
Use of Pectolytic Enzymes in Lactofermented Carrot Juice Production (Turkish with English Abstract)
An Investigation on Fatty Acid Compositions of the Meat, Liver and Egg Fats of Quail (Turkish with English Abstract)
A Study on Frozen Storage of Gilthead Seabream (Sparus aurata L., 758) Catched From Natural Sea Waters and Growth in Net Cages (Turkish with English Abstract)
Stabilizer Substances as Additives in Dairy Industry (Turkish with English Abstract)
Flavor Development in Cheese I (Turkish with English Abstract)
Flavor Development in Cheese II (Turkish with English Abstract)
The Isolation of Bacillus Species from the Samples of Raw Milk, Pasteurized Milk and White Cheese and the Determination of Bacillus Species Being Existence Beta-Lactamase by Iodometric Test Method (Turkish with English Abstract)
Researches on the Changes of Carbohydrates During the Production and Storage of Yoghurt (Turkish with English Abstract)
The Amount of L(+) and D(-) Lactic Acid in Fermented Dairy Products Produced From Cow, Ewe and Goat Milk by Using Different Starter Cultures (Turkish with English Abstract)
Food Allergy (Turkish with English Abstract)
Probiotics (Turkish with English Abstract)
Number 5
The Control and Determination Methods of Water Activity in Foods-II (in Turkish)
Lactococcal Phages and Their Importance in Dairy Industry (Turkish with English Abstract)
Research on the Possibilities of Using Buttermilk Powder in Yoghurt (Turkish with English Abstract)
Research on the Production of Fermented Turnip Juices (Turkish with English Abstract)
ATP Bioluminescence Method and Applications in Food Microbiology (Turkish with English Abstract)
Fourier Transform Infrared (FTIR) Spectroscopy Applied to Food Analysis (in English)
Effects of Different Heat-Treatments on Quality of White Pickled Cheese (in English)
Postharvest Chilling Injury of Vegetables (Turkish with English Abstract)
The Effects of Different Wheat Kinds and Cooking Methods on Bulgur Quality (Turkish with English Abstract)
The Effect of Hydrogenation on Some Chemical Properties of Sunflower Oil (Turkish with English Abstract)
Isolation of Motile Aeromonads From Raw Milk (Turkish with English Abstract)
Number 6
Surimi Technology (Turkish with English Abstract)
Processing Technology of Carbonated Grape Juice From Some Important Grape Varieties of Turkey I. Experiments of 1992 (Turkish with English Abstract)
A Research on the Methanol Content of Rakı Produced in Turkey (Turkish with English Abstract)
Snack Food Extrusion (Turkish with English Abstract)
A Research on Combined Tests for Enterobacter Identification (Turkish with English Abstract)
Milk-Clotting Enzymes Used in Cheesemaking and Their Properties (Turkish with English Abstract)
The Investigation of Pasteurized Milk Consumed in Ankara as Regards Some Microorganisms as Hygiene Index (Turkish with English Abstract)
A Study on the Quality Characteristics of Some Bread Wheat Varieties (Turkish with English Abstract)
Simultaneous Determination of Sulphamezathine and Oxytetracycline in Mixtures by Second Derivative UV Spectrophotometry (Turkish with English Abstract)
The Growth, Isolation and Identification of Lactobacilli in Turkish Fermented Sausages (Sucuk) Ripened with Relatively High Temperatures (Turkish with English Abstract)
Determination of Residual Nitrate and Nitrite Contents of Dry Fermented Sausage, Salami, Sausage and Pastırma Consumed in Bursa (Turkish with English Abstract)
The Total Lipid Content and Fatty Acid Composition Capoeta capoeta umbla and Capoeta trutta Which in Keban Dam Lake (Turkish with English Abstract)
Electroplasmolyzators in Food Industry (Turkish with English Abstract)
Volume 22
Number 1
Catalase Activities by Some Debaryomyces hansenii Strain Isolated from Fermented Sausage (Turkish with English Abstract)
Comparison of the Effects of Two Wheat Cultivars on the Quality of High Fiber Bran-Cookies (in English)
Research on the Possibilities of Using Leaves of Some Grape Varieties and Rootstocks as Canning Purposes (Turkish with English Abstract)
An Investigation on the Optimum Blending Ratios of Bezostaya-1 and Gerek-79 in the High and Low Protein Contents for Breadmaking (Turkish with English Abstract)
The Amount of Organic Acid in Fermented Dairy Products Produced From Cow, Ewe and Goat’s Milk (Turkish with English Abstract)
A Research on Production of Orange Juice Sacs and Storage (Turkish with English Abstract)
A Research to Predict the Cookie Quality of Bread Wheat (Turkish with English Abstract)
An Investigation on Chemical Alterations of the Flours Stored With Different Packaging Materials with and without Ingredients (Turkish with English Abstract)
A Study on the Investigation of the Effects of Different Mixtures of Raw Materials in Manufacturing Cheese With Herbs on Cheese Parameters by Using Anova and Manova Techniques (Turkish with English Abstract)
The Effects of the Different Oil Temperatures on the Characteristics of the Emulsions Obtained From the Beef Tongue and Beef Kidney Meats on Model System (Turkish with English Abstract)
Research on the Changes of Bacteria and Yeast Flora and Effects of Spoilage on Tomato Paste Production Stage (Turkish with English Abstract)
Number 2
Effect of the Addition Soy Flour on Quality and Shelf Life of Biscuit (Turkish with English Abstract)
Production of Brined Vine-Leaves Using Sultani Grape Variety (Turkish with English Abstract)
A Study on the Value of “Othello” Grape Variety for the Wine Production (Turkish with English Abstract)
Researches on the Composition of Raspberry Fruits Grown in Bursa Region and the Characteristics of the Marmalades Produced from Them (Turkish with English Abstract)
Breast Feeding and Beginning of Supplementary Foods of Children (Turkish with English Abstract)
The Effect of Bulk Fermentation Time and Storage Period on Frozen Dough Stability (Turkish with English Abstract)
A Study on Aroma Compounds of Muscat of Bornova Wine (Turkish with English Abstract)
The Effect of Different Brining Methods Applied to Memecik and Uslu Black Olives on the Organoleptic and Chemical Properties (Turkish with English Abstract)
A Study on Canning of Plums “cv Stanley” Grown in the Vicinity of İnegöl (Turkish with English Abstract)
The Composition of Powder Beverages Produced in Samsun (Turkish with English Abstract)
Yoghurt Production from Cheese Whey (Turkish with English Abstract)
Number 3
Determination of Wheat Kernel Color by Spectrofotometer (Turkish with English Abstract)
Studies on the Artificial Sweeteners Added to the Some Foods (Turkish with English Abstract)
Application of Sulphure Dioxide in Drying of Tomatoes (Turkish with English Abstract)
Investigation About Beta-Lactamase Positive Staphylococcus Found in Samples of Raw Milk, Pasteurized Milk and White Cheese (Turkish with English Abstract)
A Study for Chemical and Microbiological Properties of Strained Yoghurt (Turkish with English Abstract)
Research on Chemical and Microbiological Qualities of Fruit Ice Creams were Sold in the Center of Bursa (Turkish with English Abstract)
A Review on Preservation of Fruits by Sucrose Polyester Coatings (in English)
The Interrelationships Between pH, Calcium Chloride and Rennet Concentrations on Curd Yield (in English)
The Investigation of the Microbiological Quality of Beef Carcasses that Bought for Military Units in Ankara (Turkish with English Abstract)
Number 4
Gıda Güvencesi (in Turkish)
A Research on Proteolysis Level of Dil Cheeses Marketed in Ankara (Turkish with English Abstract)
A Study on the Production of Mead (Turkish with English Abstract)
Mold-Induced Enzymatic Softening in Cucumber Pickles and Suggested Precautions (Turkish with English Abstract)
Investigation of the Fatty Acid Composition of Winter and Summer Safflower (Carthamus tinctorius L.) Varieties and Lines Tested in Ankara and Şanlıurfa (Turkish with English Abstract)
Some Vegetable and Animal Foods Ripened by Molds (Turkish with English Abstract)
The Using Corn Flour and Whey in Tarhana Production (Turkish with English Abstract)
Variation of Physical and Chemical Properties of Anchovies (Engraulis encrasicolus) with Different Length During Fishing Period (Turkish with English Abstract)
Comparision Between Hunterlab and Minolta Difference Meters of Evaluation Skin Colour of Tomatoes, Apples and Bananas (Turkish with English Abstract)
Investigation of the Changes in Oil of Sardine, Sardina pilchardus (W.1792) Stored in Cold (Turkish with English Abstract)
Number 5
Microbiological Properties of Milks Preserved by the Activation of Lactoperoxidase/Thiocyanate/Hydrogen Peroxide (LP) System and Teleme and Kasar Cheeses Produced by These Milks (Turkish with English Abstract)
HPLC Determination of Phenolic Compound and Procyanidin Content of Turkish Apple Juice Concentrate (Turkish with English Abstract)
Effect of Skin Contact Time on Phenolic Compounds of Wines Produced from Öküzgözü and Boğazkere Grape Varieties (Turkish with English Abstract)
Low-Fat Meat Products and Fat Substitutes (Turkish with English Abstract)
Suitability of Antep Karası Grape Variety for Peeling and Canning (Turkish with English Abstract)
Investigation on Trans Fatty Acids in Butter (Turkish with English Abstract)
The Amount of Lactose, Glucose, Galactose, L(+) and D(-) Lactic Acid in Bioyoghurt, Fermented Lifidus Milk, Bifidus Yoghurt and Their Concentrated Products (Turkish with English Abstract)
Simultaneous Determination of Oxytetracycline (OTC) and Sulphamezathine (SM) in Honey by Derivative Spectrophotometry (Turkish with English Abstract)
Waste and by Products of Cereal Industry (Turkish with English Abstract)
Some Physical and Chemical Properties of Loquat Fruit (Turkish with English Abstract)
Number 6
Diagnostic Radiology Techniques on Determination of Postharvest Quality of Fresh Fruit and Vegetables (Turkish with English Abstract)
Determination of Triacylglycerols of some Vegetable Oils (Turkish with English Abstract)
A Research on Sparkling Wine Production by Using Some Local and Foreign Yeast Strains (Turkish with English Abstract)
The Composition of Pekmez (Turkish with English Abstract)
Assessment of Nitrate-Nitrite in Irrigated with River Porsuk Some Vegetable in Eskişehir (Turkish with English Abstract)
Determination of Microbiological Quality of Cream Pastry Given to Consumption (Turkish with English Abstract)
Studying of Metabolic and Antimicrobial Activities of Lactobacillus bulgaricus Strains Isolated from Town and Village Yoghurt (Turkish with English Abstract)
The Affect of Calcium Chloride Concentration and pH on the Clotting Time During the Renneting of Milk (in English)
Antifungal Effects of Some Turkish Spice Extracts and Essential Oils on Plant Pathogen Fungi (Turkish with English Abstract)
Volume 23
Number 1
The Effect of Different Coagulants on the Quality Characteristics of Pickled White Cheese from Ultrafiltrated Milk (Turkish with English Abstract)
Oxidation of Meat Lipids (Turkish with English Abstract)
Choice of the Suitable Transformation for the Statistical Analysis of Microbiological Data (Turkish with English Abstract)
Comparison of Fatty Acid Esterification Methods in Edible Oils (Turkish with English Abstract)
Some Physical and Chemical Properties of Hazelnut Cultivars (Turkish with English Abstract)
Utilization of Dairy Ingredients in Bakery Products (Turkish with English Abstract)
Determination of Aspartame, its Decomposition Products and some Food Additives Using High Performance Liquid Chromatographic Method (Turkish with English Abstract)
Determination of Organic Acids During Production and Storage of Yoghurt (Turkish with English Abstract)
The Effects of Microwave Application of the Conditioned Wheat Damaged by Aelia and Eurygaster on the Milling and Breadmaking Properties of the Flour Obtained (Turkish with English Abstract)
Number 2
Effect of Vine Age on the Quality of Grape and Wine (Turkish with English Abstract)
Effect of pH Stability on Cucumber Fermentation (Turkish with English Abstract)
Inhibition of Pathogens by Using Starter Cultures in Fermented Meat Products (Turkish with English Abstract)
Effect of Heat Treatment and Storage on the Interior Quality of Thermostabilized Eggs (in English)
The Effect of Some Applied Processes on the Rennetability of Milk (Turkish with English Abstract)
Some Physical and Chemical Properties of Myrtle (Myrtus communis L.) Fruits (Turkish with English Abstract)
A Research on Composition of Various Jam Samples (Turkish with English Abstract)
Effects of Stabilizer Usage on Some Quality Characteristics of Yoghurt (Turkish with English Abstract)
Isolation and Identification of Motile Aeromonas Species in Pasteurized Milk Consumed in Ankara (Turkish with English Abstract)
The Investigation of Beta-Lactamase by Using Iodometric Test and Chromogenic Cephalosporin Test (Nıtrocephin) in the Bacteria Isolated from White Chees, Raw and Pasteurized Milk Samples (Turkish with English Abstract)
Regeneration of Peroxidase from Pinto Beans (Phaseolus vulgaris) (Turkish with English Abstract)
Number 3
Determination of Polyphenoloxidase Enzyme Activity in Different Beet Cultivars (Turkish with English Abstract)
Antimicrobial Activity of the Essential Oils Extracted from some Spices (Turkish with English Abstract)
Chemical Composition of Smoke (Turkish with English Abstract)
The Latest Progress in the Improvement of Baker’s Yeast Strains (Turkish with English Abstract)
Studies Conducted for the Quantity Determination of Synthetic Dyes Added into Some Foodstuffs (Turkish with English Abstract)
Production Potential and Process Technology of Lentil in Turkey (Turkish with English Abstract)
Cereal Based Fermented Products and the Advantages of Fermentation Process (Turkish with English Abstract)
A Study on Calcium and Phosphorus Contents of White Cheese Produced in Trakya Region (Turkish with English Abstract)
Lipid Oxidation in Oil Seed: Effective Factors and Measurement Methods (Turkish with English Abstract)
New Nonfood Uses of Vegetable Oils (Turkish with English Abstract)
Number 4
A Study on Distribution of Coliform Group Microorganisms in Raw Milk (Turkish with English Abstract)
A Research on Proteolysis Level of Kaşar Cheeses Marketed in Ankara (Turkish with English Abstract)
A New Technology for Aseptic Processing of Food Containing Particulates: Ohmic Heating (Turkish with English Abstract)
Chemical and Microbiologic Quality of Ice Cream Consumed in Bursa (Turkish with English Abstract)
Effects of Different Variety and Cooking Methods on the Gelatinization Properties of Corn Bulgurs (Turkish with English Abstract)
Increasing the Oil Yield of Grounded Sunflower Seeds with Enzyme Treatment (Turkish with English Abstract)
Some Compositional (Sinapsis arvensis L.) Characteristics of Wild Mustard Seed and Oils (Turkish with English Abstract)
Use of Protease and Lipase Enzymes by Different Methods to Accelerate Kaşar Cheese Ripening 1. The Effect on Cheese Physical and Chemical Properties (Turkish with English Abstract)
An Investigation on Components of Some Wild Fruit Species in Çoruh Valley (Turkish with English Abstract)
Number 5
Effects of BHT and Frozen Storage on Stability of Vacuum Packaged Beef Patties (Turkish with English Abstract)
The Significance and Formation of Biogen Amines in Wine and Beer (Turkish with English Abstract)
Effect of Ethylene on Climacteric and Non-Climacteric Horticultural Crops and Possibilities of Using Ethylene Antagonists in Postharvest Physiology (Turkish with English Abstract)
Chemical Composition of Some Hops Used in Brewing Industry in Turkey (Turkish with English Abstract)
Some Chemical and Microbiological Characteristics of Sucuk Samples Marketed in Türkiye (Turkish with English Abstract)
Research on the Determination of Fatty Acids Compositions in Cheese Varieties Sold in İzmir Local Bazaar and Market (Turkish with English Abstract)
Antimicrobials and Using Possibilities in Milk Technology (Turkish with English Abstract)
Determination of Proteolysis Level of Pickled White Cheese in Ankara Market (Turkish with English Abstract)
Bibography of Ice-cream (in Turkish)
Number 6
The Frequency of Existence of the Coliform, Streptococcus, LLP (Lactobacillus, Leuconostoc, Pediococcus) Staphylococcus and Bacilli in the Mesophile Flora of White Cheese (Turkish with English Abstract)
A Study on the Chemical Composition of Blackberry (Rubus L.) (Turkish with English Abstract)
The Effects of Enzyme Activation and Regeneration on Food Quality (Turkish with English Abstract)
Using of EC Broth+Tryptophane and LST Broth+MUG Media for E. coli Counting (Turkish with English Abstract)
The Research on Some Compositional Properties of the Fats of Various Chips and Snack Foods Consumed in Turkey (Turkish with English Abstract)
Fast Food Preferences of the Consumers (Turkish with English Abstract)
The Effects of Bulgur Production on Various Chemical Properties of Wheats (Turkish with English Abstract)
Volume 24
Number 1
Determination of the Suitable Bread Baking Method For Breeding Material(Turkish with English Abstract)
Determination of Boron Content in Some Foods Obtained From Ore Beds(Turkish with English Abstract)
HPLC Methods for the Determination of Organic Acids in Grape Must, Wine and Vinegar(Turkish with English Abstract)
Application of Response Surface Methodology in Optimization of Oven Parameters in Cake Production(Turkish with English Abstract)
Biochemical Changes of Fish After Harvesting(Turkish with English Abstract)
The Use of Immunological Test Methods in Dairy Industry(Turkish with English Abstract)
HPLC Methods for the Determination of Phenolic Acids, Procyanidins and Flavanols in Wine(Turkish with English Abstract)
A Research About Determination of Mineral Contents of Coffee Bean (C. arabica)(Turkish with English Abstract)
Milk and Milk Products Consumption of Families Having Different Income Levels in Keçiören Şefkat District(Turkish with English Abstract)
Number 2
A Study on the Fermentation of Cucumber in Low-Salt Brine (Turkish with English Abstract)
Technology of Flat Breads Production (Turkish with English Abstract)
A Research on Oil Content and Fatty Acid Composition of some Fenugreek (Trigonella foenum-graecum) Lines (Turkish with English Abstract)
Rehydration of Dried Apricots for Jam Production (Turkish with English Abstract)
Image Analysis in Food Science and Industry (Turkish with English Abstract)
A Study on the Utilization of Pectin in Manufacture of Long-Life Ayran (Turkish with English Abstract)
Mycotoxin Profiles of Turkish Agricultural Mycoflora (Turkish with English Abstract)
Comparison Between Voltammetric and Spectrophotometric Methods for the Determination of Food Coloring Diazocompounds Sunset Yellow FCF and Tartrazin in Some Candies and Synthetic Powder Form Drinks (Turkish with English Abstract)
Number 3
A Study on the Production and Some Characteristics of Sepet Cheese (Turkish with English Abstract)
Hygienic Quality of Different Ready Made Meat Balls Consumed in Bursa (Turkish with English Abstract)
Determination of Lard in Adulterated Beef Tallow by Gas Chromatography (Turkish with English Abstract)
Carotenoids and Human Health (Turkish with English Abstract)
Determination of Sorbic Acid in Wine Using High Performance Liquid Chromatography (Turkish with English Abstract)
Tristimulus Colorimetry (Turkish with English Abstract)
Phenolic Composition of some Red Wines Produces in Turkiye (Turkish with English Abstract)
Composition of Hazelnut and Role in Human Nutrition (Turkish with English Abstract)
Number 4
Determination the Effect of Different Yeast During Production of Semidry Wine with Bornova Misketi Grape Variety and Dry Wine with Carignane Grape Variety (Turkish with English Abstract)
A Research on Brining Suitability of Some Cherry Varieties (Turkish with English Abstract)
Effect of Calcium Acetate and Pasteurization on Cucumber Pickle Storage (Turkish with English Abstract)
Factors Effecting the Formation of Concentrated Yogurt Gel II. The Role of Hydrophobic and Ionic Interactions (Turkish with English Abstract)
Analysis of High Frequency Conjugal Transfer Systems in Strains of Lactococcus lactis Subsp. Lactis (Turkish with English Abstract)
A Research on Antagonistic Connections of Some Lactic Acid Bacteria (Turkish with English Abstract)
Suitability of F144 Variety Tomatoes Grown in Different Media and Effect of Calcium Chloride Addition on the Texture of Canned Tomatoes (Turkish with English Abstract)
The Determination of Pollution Levels of Pb and Cd in which Grown Along the Antalya-Burdur Highway (Turkish with English Abstract)
Number 5
Investigation of Aflatoxin Occurrence and Aspergillus flavus Growth in Red Peppers Dried by Different Methods (Turkish with English Abstract)
Flavour Development in Fermented Sausage (Turkish with English Abstract)
Effect of Viscous Cultures on the Rheological and Sensory Properties, Flavor Substances and Starter Bacteria Counts of Set Yogurt (in English)
A Study on some Quality Criteria of White Pickled Cheese Produced from Milk Preserved by the Activation of Lactoperoxidase/ Thiocyanate/ Hydrogen Peroxide (LP) System (Turkish with English Abstract)
The Effects of NaCl and K2HPO Additions on the Emulsion Characteristics of Whole Egg (Gallus domesticus) and its Portions (Turkish with English Abstract)
Fusariotoxicosis (F-2-FES) and Zearalenone (Turkish with English Abstract)
A Study About the Effect of Nutrition Time Being Carried Out in Elementary School on the Nutrition Position of the Students (Turkish with English Abstract)
The Effects and Benefits of Emulgators Used in Meat Products (Turkish with English Abstract)
Number 6
The Possibilities of Using High Fiber Additives in Hamburger Buns (Turkish with English Abstract)
The Characteristics of Oak Woods and Their Importance for the Wine Ageing (Turkish with English Abstract)
Technological Properties of Wine Yeast (Turkish with English Abstract)
Production of Pickled Kapari from Kapari Flower Buds by Using Starter Culture (L. plantarum) (Turkish with English Abstract)
Bacteriocins Produced by Lactic Acid Bacteria and Propionibacteria and Their Applications in Dairy Technology (Turkish with English Abstract)
A Research on Physical Properties of Olive Oil Types (Turkish with English Abstract)
Role of Fat Replacers in Preparation of Low Fat and Low Calorie Foods (Turkish with English Abstract)
Microbial Decontamination of Poultry Carcass by Some Chemical Compounds (Turkish with English Abstract)
Volume 25
Number 1
Genetically Modified Foods (Turkish with English Abstract)
Heating Fruits as a Quarantine Treatment: Determination of Time-Temperature Limits in Heat Treatment (Turkish with English Abstract)
Phage Resistance Systems in Starter Culture Strains of Genus: Lactococcus (Turkish with English Abstract)
Enterohemorrhagic Escherichia coli O157:H7 and its Significance in Fermented Meat Products (Turkish with English Abstract)
Multiple Effect Evaporators And Cost Calculations in the Dairy Industry (Turkish with English Abstract)
Chemical Composition and pH Values of Five Different Groups Ready Made Meat Balls Consumed in Bursa (Turkish with English Abstract)
Effects of Various Baking Additives on the Rheological Properties of Wheat Flours (in English)
Effect of Skin-Contact on Aroma Composition of the Must of White Vitis Vinifera L Cv. Muscat of Alexandria (Turkish with English Abstract)
Identification of Different Honeys Using Sugar Composition Determined by HPLC (Turkish with English Abstract)
Number 2
Changes in Bacterial Flora and Listeria monocytogenes Counts in Vacuum Packed İnegöl Meatballs Refrigerated at Different Degrees (Turkish with English Abstract)
Research on Possibility of Dry Pea Usage for Production of Dry Soup (Turkish with English Abstract)
A Research on Nutritional Habits of the Health Personnel (Turkish with English Abstract)
Chemiluminescent Methods in Alcoholic Beverages (Turkish with English Abstract)
Effects of Smoking on Meat Products (Turkish with English Abstract)
The Occurrence of Resveratrol in Grapes and Wines (Turkish with English Abstract)
A Research on the Nutrition Aspect of University Students (Turkish with English Abstract)
Modified Atmospheric Storage of Kandil Bell-Pepper Cultivar (in English)
Comparison of the HPLC Methods for Patulin Analysis in Apple Juice (Turkish with English Abstract)
A Study on the Quality Criteria of Yoghurts Manufactured by Using Beta D Galactosidase Enzyme (Turkish with English Abstract)
Beta-Lactamase Enzyme Research by Using Chromogenic Cephalosporine Test (Nitrocefin) in 33 Bacillus Isolates and The Sensitvity Tests of Betalactamase Possitive Isolates against Ampicilin and Imipenems (Turkish with English Abstract)
Number 3
Effects of Natural Antioxidants on Human Health (Turkish with English Abstract)
The Effect of Extrusion on Starch Properties (Turkish with English Abstract)
The Effects of Na-Caseinat and Skimmilk Powder on Some Characteristics of Beef Emulsions (Turkish with English Abstract)
Application of High Hydrostatic Pressure Technology in the Food Industry (Turkish with English Abstract)
Supercritical Fluid Processing of Food and Biomaterials: 1. Extraction, Fractionation, Reaction (Turkish with English Abstract)
Effect of High Hydrostatic Pressurization (HHP) Variable Parameters on D and Z Values of Listeria Innocua (Turkish with English Abstract)
Ergot (Claviceps purpurea (Fr.) Tul.): Toxic Metabolites, Growing Conditions, Control and Effect of Processing on Ergot Alkaloids (Turkish with English Abstract)
Livestock Potential and Slaughter-House in Turkey (Turkish with English Abstract)
Number 4
The Usage of Calcium Ion Containing Compounds to Prevent Cucumber Pickles Softening (Turkish with English Abstract)
Fungal Lipid Metabolism (in English)
Suitability of Various Potatoes Cultivars Grown in the Nevşehir- Niğde Region for French Fries Production (Turkish with English Abstract)
Oil Production and Microorganisms (Turkish with English Abstract)
The Investigation of Oil Contents and Fatty Acids Composition of Walnuts During the Fruit Development Period (Turkish with English Abstract)
The Relationship Between Cholesterol and Fat Content in Various Parts of Lamb Carcasses (Turkish with English Abstract)
Examination of Appropriate Amounts of Sorbate and Benzoate in Fermentation of Cucumber Pickles (Turkish with English Abstract)
The Possibilities of Cornelian Cherry Fruits Grown in Erzurum by Processing into the Marmalade and Pulp Products (Turkish with English Abstract)
Available State of Milk Production and Quality Control Criteria in Germany (Turkish with English Abstract)
Number 5
Flavour Perception Mechanism (Turkish with English Abstract)
Casein Metabolism in Lactococci (Turkish with English Abstract)
Lead and Cadmium Content of Non-Blended Black Teas (Turkish with English Abstract)
The Effect of Salting and Roasting Process Period on Pistachio Nut Quality (Turkish with English Abstract)
Extraction Kinetics of Mulberry (Morus alba) (in English)
Investigation of Listeria, Salmonella, E. coli and K. pneumoniae inIce Cream Samples Consumed in Kahramanmaraş (in English)
Effect of the LP-System Activation on Distribution of the Nitrogenous Compounds in Cow Milk (Turkish with English Abstract)
University Students Situation of Using Nutrition Complements (Turkish with English Abstract)
The Determination of Consumption Patterns of Milk and Milk Products of School Age Youth (Turkish with English Abstract)
A Study on the Production and some Characteristics of Koumiss (Turkish with English Abstract)
Number 6
Effect of Added Water Insoluble Pentosans Isolated from Wheat Grain on some Properties of Bread (Turkish with English Abstract)
Degradation of Anthocyanins in Sour Cherry and Pomegranate Juice and Concentrates (Turkish with English Abstract)
Implementation of HACCP Program in Meat Plants (Turkish with English Abstract)
Presence of Enterobacteriaceae Membersin Various Animal Originated Foods (Turkish with English Abstract)
Applications of Rapid Visco Analyser (RVA) in Food Industry (Turkish with English Abstract)
Suitability of Some Cornelian Cherry Cultivars For Fruit Juice (Turkish with English Abstract)
A Comparison of Extraction and Thin-Layer Chromatographic Methods for the Detection of tetracycline Residues in Animal Tissues (Turkish with English Abstract)
The Effects of Agricultural Chemicals on some Quality Properties of Grape Juices and Wines and some Heavy Metal Contents in Wines (Turkish with English Abstract)
Bifidobakterler, Karakteristik Özellikleri, İnsan Sağlığındaki Rolleri ve Süt ve Süt Ürünlerindeki Potansiyel Kullanımları (Turkish with English Abstract)
Volume 26
Number 1
Effect of Various Additives on the Baking Properties of Wheat Flours (Turkish with English Abstract)
Use of Various Starches in Microwave Baked Cakes (in English)
The Effects of Use of Sourdough and Lactic Starter on Formation of Aroma in Bread (Turkish with English Abstract)
Applications of Hydrogen Peroxide in Foods (Turkish with English Abstract)
Supercritical Fluid Processing of Food and Biomaterials: II. Crystallization, Extrusion, Microbial Inactivation (Turkish with English Abstract)
Microbiological Contamination and Spoilage of Cereals (Turkish with English Abstract)
Importance of Fumonisins for Human Health and Their Detoxifications (Turkish with English Abstract)
Extract, Polyphenol, Ash and some Mineral Element Contents of Young and Old Leaves of Tea Plant Grown from Clone and Seed (Turkish with English Abstract)
Effects of Growth REgulars on Pleurotus Sajor-Caju Mushroom Growing (in English)
Some Quality Properties of Halloumi Cheese Manufactured from Cow’s and Ewe’s Milk and Ripened in Different Packaging Materials (Turkish with English Abstract)
Number 2
Effect of Kernel Moisture Content on the Technological Properties of Popcorn (Turkish with English Abstract)
Enumeration of Coliforms, Fecal Coliforms and E. coli in Foods (Turkish with English Abstract)
A Study on Possibilities of Ultrafiltration (UF) Technique for Production of Goat Milk Yoghurts (Set-Type) (Turkish with English Abstract)
Manufacturing of Strained Yoghurt in Burdur (Turkish with English Abstract)
A Research on the Possibility of Use of Various Proportion Laying Hem Meat Addition into Beef in Turkish Type Soudjouks Productions (Turkish with English Abstract)
The Existance of Brochothrix thermosphacta in Meat and Meat Products (Turkish with English Abstract)
A Comparative Study on Microbiological Qualities of Fruit-Aroma Yoghurts made from Cow’s and Goat’s Milk and Stored for 15 Days (Turkish with English Abstract)
A Study on the Physical and Chemical Properties of Yoghurts Prepared from Soy milk (Turkish with English Abstract)
Some Properties of Tea Seed and Fatty Acid Composition of Tea Seed Oil (Turkish with English Abstract)
Importance of Pre-Cooling on the Storage of Table Grapes (in English)
Number 3
Quality Evaluation of Gamma-Irradiated Food Legumes (in English)
Cloning and Expressin of Citrate Permease Gene Lactococcus lactis subsp. lactisbiovar.diacetylactis MAD61 (in English)
Enchancing the Keeping Quality of Raw Sheep Milk by Different Methods (in English)
Presence of Streptococcus faecalis in the White Cheese Sold in Kahramanmaraş (Turkish with English Abstract)
Chemical Composition and Quality Characteristics of Streams of Tr. aestivum Wheat in Commercial Mill (Turkish with English Abstract)
Amino Acid Content of some Turkish Red Wines (Turkish with English Abstract)
Effect of Bulgur Production on the Electroporetic Properties of Proteins1 (Turkish with English Abstract)
A Research on Meat Efficiency and Nutrient Content of Blue Crab (Callinectes Sapidus Rathbun 1896) (Turkish with English Abstract)
The Effevts of CaCl2 and Curing Technique on the Tenderness of Pastırma, a Turkish Dry Meat Product (Turkish with English Abstract)
Keeping Goat Milk Quality by Various Methods (Turkish with English Abstract)
The Use of Synthetic Sweeteners in Cherry and Orange Fruit Drinks (Turkish with English Abstract)
Number 4
The Mechanism of Ascorbic Acid Degradation (Turkish with English Abstract)
Chemical Composition and Technological Evaluation of Chufa Tuber (Cyperus esculentus L.) (in English)
Proteolysis in Sausage Fermetation (in English)
Changes in Phenolic Composition of Apple Juice During Processing and Storage (Turkish with English Abstract)
The Effect of Hydrogenation Conditions on Trans Fatty Acids Formation and Selectivity of Reaction During Cottonseed Oil Hydrogenation (Turkish with English Abstract)
Sensory Evaluation of Fruit Punch Including Watermelon and Pomegranate Juices at Vorious Levels (in English)
Effect of pre-Cooking on the Drying Behaviour of Tarhana Dough (Turkish with English Abstract)
The Effect of Modified Atmosphere Packaging on the Shelf Life of Trout-Burgers (Turkish with English Abstract)
The Factors Effecting Mycotoxin Formation in Foods (Turkish with English Abstract)
A Study on some Properties of Keş Produced in Ordu and Its Surround (Turkish with English Abstract)
Isolation and Identification of an Antimicrobial Substance Producing Lactobacilli (in English)
Number 5
A Study on some Quality Characteristics of Durum Clear Flours (Turkish with English Abstract)
Purning of CO2 from the Brines to Reduce Bloater Damage in Cucumber Fermentation (Turkish with English Abstract)
Prevention of Softening in Cucumber Pickle and Determination of Applicable Amount of Calciumchloride (Turkish with English Abstract)
The Effects of Different Applications in Tarhana Production on Product Qality (Turkish with English Abstract)
Determination of the Detection Limite of the Method for Determining Nitrite in Meat Products (Turkish with English Abstract)
Factors Affacting the Formation of Concentrated Yoghurt Gel I. Role of Thiol/Disulfide Interchange Reactions (Turkish with English Abstract)
An Evaluation of the Colour of Red Wines Produced by Carbonic Maceration Method According to “Hunter Colour System” (Turkish with English Abstract)
Microbiological Properties of Milks Preserved by the Activition of Lactoperoxidase System and in Cold Storage (Turkish with English Abstract)
Use of Heat-Treated Cultures of Lactobacillus helveticus and Lactobacillus bulgaricus fort he Manufacture of Reduced Fat White Pickled Cheese (Turkish with English Abstract)
Number 6
Basic Quality Parameters of the Turkish Wheat Flours in Relation to Oriental Noodlemaking (Turkish with English Abstract)
A Study on Drying Characteristics of Dill (Turkish with English Abstract)
Determination of Microbiological, Chemical and Organoleptic Properties of Civil Cheese, Sold in Ankara Market (Turkish with English Abstract)
The Effects of the Different Warm Conditioning Procedures on Milling Quality (Turkish with English Abstract)
A Comparative Study on Microbiological Quality of Butter Produced from Yoghurt and Cream in Malatya Region (Turkish with English Abstract)
Hydrogen Peroxyde and Chlore Applications in Corks (Turkish with English Abstract)
Comparision of Two Different Extraction Methods fort he Determination of Free Aroma Compounds of the Must of Kalecik Karası Cultivar (Turkish with English Abstract)
Determination of some Table and Wine Grape Varieties Grown in Turkey by Isoenzyme Identification (Turkish with English Abstract)
Volume 27
Number 1
Determination of Nitrate Level of some Fruits and Vegetables by Using Enzymatic Method (Turkish with English Abstract)
Some Internal Factors Affecting Quality Charaxteristics of Fermented Meat Products (Turkish with English Abstract)
The Effects of NaCl-K2HPO4, Some Plant Enzymes and Oils on the Emulsion and Water Holding Capacities in Beef (Turkish with English Abstract)
Molecular Genetic Nature of Lactococcal Phages (Turkish with English Abstract)
Effect of Artificial Drying Air Temperature on Stability of the Major Turkish Hazelnut Variety, Tombul (in English)
HACCP in Dairy Industry (Turkish with English Abstract)
Selenium and the Importance of Dairy Products in Public Health (Turkish with English Abstract)
Microbylogical, Chemical and Physical Properties of Strained Yoghurt Consumed in burdur Turkey (Turkish with English Abstract)
Determination of Factors Affecting Fat Absorption During Tulumba Dessert Production (Turkish with English Abstract)
Number 2
Maillard Reaction in Food (Turkish with English Abstract)
Biogenic Amines in Wine (Turkish with English Abstract)
Determination of Antioxidant Activity of some Phenolic Acids, Anthocyanin Pigments and Their Copigments (Turkish with English Abstract)
The Correlation Between Electric Impedance Measurements and Standard Plate Count in Raw Meat (in English)
Mineral Content of some Biscuit Types, Cakes, Bars, Wafers and Nut Based Snack Foods (Turkish with English Abstract)
A Research on the Sitability of Cauliflorers for Canned-Tyoe Pickle Production (Turkish with English Abstract)
Toxicological Effects of some Metalic Contaminants in Milk and Its Products (Turkish with English Abstract)
Development of Scars to Anchor Genetic Linkage Maps in Vitis (Vitis Vinifera L) (in English)
The Effects of the Different Warm Conditioning Procedures on Milk Quality II. Overall Control of Milling Quality with Cumulative Ash Curve (Turkish with English Abstract)
Changes in Thiocyanate Content of Milks from Cow and Goat During Lactation Period (Turkish with English Abstract)
Number 3
Histological Investigation on the Effects of Feding with a Diet Containing Red Hot Pepper on the Liver and Gallbladder (Turkish with English Abstract)
The Effect of pH on Chemical and Microbiological Characters of Storied Cucumber Pickle (Turkish with English Abstract)
Statical Evaluation of Physical Properties of Cooked Wheat for Predicting Bulgur Yield (in English)
Effects of some Parameters on Product Quality of Sauerkraut Production (Turkish with English Abstract)
Immunomagnetic Separation Methods in Food Microbiology (Turkish with English Abstract)
Some Properties of Flour Types Produced in Different Region of Turkey I. Some Physical and Technological Properties (Turkish with English Abstract)
The Effect of Modified Atmosphere Packaging on the Shelf Life of Troutburgers (Turkish with English Abstract)
A Study on the Suitability of Muscat Grapes Grown in Tarsus Region of Turkey fort he Production of Dessert Wine (Turkish with English Abstract)
Determination of some Biogenic Amins in Wines (Turkish with English Abstract)
An Evalation on Calcium, Phosphorus, Sodium and Potassium Levels of some White Cheeses in İzmir Market (Turkish with English Abstract)
Number 4
Mathematical Analysis of Lye Peeling of Walnuts (in English)
Chemical Composition of Fruits of some Walnut (Juglans Regia L.) Selections (in English)
Investigation on Presentation of spme Importent Food-Poisioning Microorganism in Baby and Child Infant Food Formulas (Turkish with English Abstract)
A research on the Meat Efficiency and Nutrient Content of Mediterranean Mussel (Mytilus Galloprovincialis Lam. 1819) (Turkish with English Abstract)
The use of Fat Replacer in the Manufacture of Light Yoghurt (Turkish with English Abstract)
Campylobacter jejuni (in English)
Quality Characteristics and Uses of Mechanically Deboned Meat (Turkish with English Abstract)
Studies on Suitability of some Prune Varieties for Drying (Turkish with English Abstract)
A Study on the Formation of Mycoflora and Aflatoxin in Hazelnuts (Turkish with English Abstract)
An Importent Quality Component of Meat: Flavor (Turkish with English Abstract)
Aluminium and Health (Turkish with English Abstract)
Determination of Hydrogen Peroxide and Hydrogen Sulphide Forming Properties of Lactobacilli Isolated from Turkish Fermnted Sausages (Turkish with English Abstract)
The Sensory Characteristics of Cucumber Pickles (Turkish with English Abstract)
Number 5
A Study on some Properties of Traditional Urfa Cheese Produced from Cow’s and Sheep’s Milks (Turkish with English Abstract)
Critical Control Points and Risk Analysis Systems for Food Safety (Turkish with English Abstract)
Occurence of Fumonisins in Foods, Their Chemical Compositions and Producing Fungi (Turkish with English Abstract)
Use and Residues of plant Growth Regulators in Fruit and Vegetable Production (Turkish with English Abstract)
Research on Using EZ Coli Kit for Searching E.coli 0157:H7 in Ground Beef (Turkish with English Abstract)
The Effect of Using Quest Admul MG 4143 Emulsifier at Different Concentrations on some Properties of Vanilla Ice Cream (Turkish with English Abstract)
A Comparison of Methods for Detection of Chloramphenicol in Meat by High Performance Liquid Shromatography (Turkish with English Abstract)
Protein-Water Interactions (Turkish with English Abstract)
A Study on Chemical Composition of Bozas Produced in İzmir (Turkish with English Abstract)
Thermal Analyses Techniques in Food Application (Turkish with English Abstract)
Chemical and Microbiological Variation of Drinking Water in Elazığ During of Seven Years Period (Turkish with English Abstract)
Accumulation of Tin, Lead, and Nickel in Sunflower and Sesame Oil (Turkish with English Abstract)
Utilization of Permeat (Turkish with English Abstract)
A research on Determination of L. monocytogenes Pathogen in White Cheese (Turkish with English Abstract)
Number 6
Pentosan Content of Main Wheat VArieties Grown in Turkey (Turkish with English Abstract)
Effect of Elevation of Total Solids by Membrane Techniques (UF and RO) the Thiol (-SH) and Disulphide (S-S) Groups in Milk (Turkish with English Abstract)
Filtration Processes in Food Industry (Turkish with English Abstract)
Studies of Composition of Concentrates from Different Fruit (Turkish with English Abstract)
Composition and Pickling of Sea Fennel (Crithmum maritimum L.) (Turkish with English Abstract)
The Production and Utilization of Lactulose in Food and Pharmacology Industry (Turkish with English Abstract)
Bitterness in Citrus Juices and Methods Used in Debittering (Turkish with English Abstract)
Determination of Microbiological Quality of Regular Icecream Consumed in Adana, in regard to Public Health (Turkish with English Abstract)
Determination of some Essential Minerals in Cheese and Milk (in English)
High Hydrostatic Pressure Applications in Foods (Turkish with English Abstract)
Cell Immobilization in Calcium Alginate and Biotechnological Applications (Turkish with English Abstract)
The Effect of pH on Firmness and Sensorial properties of stored Cucumber Pickle (Turkish with English Abstract)
Wine and Heart Health (Turkish with English Abstract)
Antibacterial Activity of Lactobacilli Isolated from Turkish Fermented Sausages (Sucuk) (Turkish with English Abstract)
Volume 28
Number 1
Hazart Analysis in Critical Control Points of Harvest, Post-Harvest Operations and Processing of Hazelnut (Turkish with English Abstract)
A Study on the Commercial Tarhana Soups (Turkish with English Abstract)
Influence of Maceraion Time and Temperature on the Polyphenolic Compounds of Red Wines Produced by Carbonic Maceration Method (Turkish with English Abstract)
A Study on the Production of Salted Yoghurt (Turkish with English Abstract)
Some Chemical, Physical Properties of Raw Peanut (Arachis Hypogaea) and Microwave Roasting Effect on Fatty Acid Composition of Peanut’s Oil (Turkish with English Abstract)
Relationship Between Exopolysaccharide Production and Phage Resistance in Lactococcus Lactis (Turkish with English Abstract)
The Anthocyanin Content ofSour Cherry Nectars Sold in Markets (Turkish with English Abstract)
The Effect of Shortening and Surfactents on the Quality of Frozen Dough (Turkish with English Abstract)
Bacterial Bioluminescence and Its Applications (Turkish with English Abstract)
Some Microbiological Spesifications of Bread are Producted in Salihli District of Manisa (Turkish with English Abstract)
The Effect of Modified Atmosphere Packaging Technology on the Shelf Life Stuffed Rainbow Trouts (Turkish with English Abstract)
An Investigation of Coliform Bacteria in Drinking Waters in Eskişehir and Determination of Their Survival (Turkish with English Abstract)
Nutritional and Health Prodective Effects of Yoghurt (Turkish with English Abstract)
Study on Antimicrobial Activities of Yeast Isolated from Kombucha Tea (Turkish with English Abstract)
Number 2
Omega 3 Fatty Acids and Their Effects on Human Health (Turkish with English Abstract)
Characteristics of Bacteriocins, Applications in Food Microbiology and Their Potential Usage in the Future (Turkish with English Abstract)
Physical and Chemical Changes Occured During Maturation of Öküzgözü Grape Variety Grown in Elazığ Region (Turkish with English Abstract)
A research the Accelarated Breadmaking with the Use of Fungal Amylase and Deactive Yeast Preparetes (Turkish with English Abstract)
Pink Color Problem in Cooked Chicken and Turkey Meat Products (Turkish with English Abstract)
Proteins in Honey (in English)
A Modern Catering System: Cook-Chill (Turkish with English Abstract)
A research on the Meat Efficiency and Nutrient Content of Striped Venus (Chamelea galinle L., 1758) (Turkish with English Abstract)
Studies on Some Properties of Ice Cream sold in Burdur (Turkish with English Abstract)
The Examination of Autooxidation of Apricot Kernel Oils at Different Temperatures (Turkish with English Abstract)
A research on Production of Low-Calorie Strained Yoghurt with Simplesse (Turkish with English Abstract)
The Effects of Ion Compounds in Muscle Foods on the Lipid Oxidation (Turkish with English Abstract)
Mode of Action of Lactococcin Produced by Lactococcus lactis R (in English)
The Usage of Transglutaminase in Food Processing (Turkish with English Abstract)
Number 3
Determination of Lipoxygenase Activity in Durum Wheats (Turkish with English Abstract)
Effects of Lipophilized Protein Based Fat-Replacers on Texture and Maturation of Lowfat Edam Cheese (Turkish with English Abstract)
Genetic and Biochemical Nature of an Active Phage Resistance System in Lactococcus lactis subsp. lactis MA83 (Turkish with English Abstract)
Studies on the Change of Lactic Acid Bacteria Flora During Ripening of Tulum Cheese (Turkish with English Abstract)
Determination of Physical, Chemical and Technological Properties of Wheat and Triticale Varieties Improved by C.U.Z.F. Field Crops Department and Commercial Varieties Grown Commonly in Çukurova Region (Turkish with English Abstract)
Effect of Rotten Proportion of Apple on Patulin and Fumaric Acid Content of Apple Juice (Turkish with English Abstract)
The Effect of Sucrose and Sodium Chloride on Desorptinal Behaviors of Hydrated and Gelatinized Corn Straches (in English)
Effect of High Hydrostatic Pressure on Gelatinization of Corn Strach (Turkish with English Abstract)
Phenolic Compounds in Grape (Turkish with English Abstract)
Determination of Microbiological, Chemical and Organolptic Properties of Urfa Cheese (Turkish with English Abstract)
Effect of some Spices Extracts Added on Lypolysis of White Cheese During Ripening (Turkish with English Abstract)
Antioxidant Capacity of Small Fruits (Turkish with English Abstract)
Supercritical Fluid Extraction (Turkish with English Abstract)
Dairy By-Product (Turkish with English Abstract)
Number 4
Production of Glycerol by Biochemical Routes and Its Importance in Wine Fermentations (Turkish with English Abstract)
Changes of Major Phenolic Compounds, Major Carotenoids and L-Ascorbic Acid Composition Determined by HPLC in Persimmon (Diospyros kaki L.) During Ripening (in English)
Effect of Variety and Initial Moisture Content on Color of Roasted Hazelnuts (in English)
The Effects of Wine on Coronary Heart Diseases (Turkish with English Abstract)
The Detection of Motile Aeromonas Species in Cow Milk (Turkish with English Abstract)
Determination of the some Emulsion Properties of Quail, Pheasent and Ghoose Eggs (Turkish with English Abstract)
Microbiological Quality of Raw Meat Balls Marketing in Ankara (Turkish with English Abstract)
The Effect of Rolled Oats on Blood Lipids in Healty Adults (Turkish with English Abstract)
Effect of Soaking on Salting and Moisture Uptake of Pistachio Nuts (Pistachia vera L.) from Turkey (in English)
Microencapculation Techniques and the Using Possibilities in Dairy Industry (Turkish with English Abstract)
Researches on Azık as a Germinated Wheat Product (Turkish with English Abstract)
The Effects of Salep and some Alternative Stabilizators on the Qualities of Cow’s Milk Ice-Cream (Turkish with English Abstract)
A Study on some Properties of Dumas Produced in Darende and Its Surround (Turkish with English Abstract)
Properties of Yoghurts were Manufactured from Milk Which Fortified by Different Methods (Turkish with English Abstract)
Research on the Aroma Compounds of Black Tea (Turkish with English Abstract)
Number 5
The Possibilities of Using Water-Soluble Gums in Whole Wheat Bread (Turkish with English Abstract)
The Effect of Various Light Source Illumination Intensity and Storage Period on the B2 Vitamin Losses in Pasteurised Milk (Turkish with English Abstract)
The Calculation of Isosteric Heats of Kırık, Lancer, Barley, Rye, Oat and Corn (Turkish with English Abstract)
Some Properties of Flour Types Produced in Different Region of Turkey II. Rheological Properties (Turkish with English Abstract)
Factors Affecting Physical Properties of Surimi Gel (Turkish with English Abstract)
Determination of Polyols in some Turkish and French Wines (Turkish with English Abstract)
Time-Tempreture Characteristics of Pectin Methylesterase from CArrots and Gren Beans (Turkish with English Abstract)
Waste and Wastwater Management in Dairy Industry (Turkish with English Abstract)
Uses of Electronic Nose in the Food Industry (in Engilish)
Analysis of Fatty Acid Cis-Trans Isomers in Different Oils and Fats by Using Capillary Gas Chromatography with Different Polarity Colums (Turkish with English Abstract)
A Research on some Quality Properties of Potato Varieties Growth in Erzurum (Turkish with English Abstract)
Comprasion of Physical, Chemical and Cooking Properties of Triticale and Wheat Bulgurs (Turkish with English Abstract)
Evaluation of Strawberry-Aroma and Sweetness in Fresh and Stored Chewing Gums by Time-Intensity Tests (Turkish with English Abstract)
A Study on the Production of Salted Yoghurt (Turkish with English Abstract)
Microbiological Quality of Raw Meat Ball and Investigation of Its Microbial Variation et the Different Storage Time and Temperature (Turkish with English Abstract)
Number 6
Occurrence of Biogenic Amine in Foods (Turkish with English Abstract)
Hygenics Statud of Ready-to-Serve Salads (Turkish with English Abstract)
Some Properties of Milk Lipids (Turkish with English Abstract)
Search on Antimicrobial Activity of Lactic Acid Bacteria Isolated from Rainbow Trouth (O. Mykiss R.,1846) and Mirror Carp (C. Carpio Linnaeus, 1758) (Turkish with English Abstract)
Effect of Cooking Methods on Total and Heme Iron Content of Anchovy (Turkish with English Abstract)
Aroma Components in Grapes and Their Importance in Winemaking (Turkish with English Abstract)
The Study for Aflatoxin Contamination of Groundnuts, Pistachios and Almonds Sold in Erzurum Market (Turkish with English Abstract)
The Presence of Bacillus cereus in Pasteurized Milk (Turkish with English Abstract)
Formation of Aroma Compounds During Alcoholic Fermentation (Turkish with English Abstract)
Cold Storage of Table Grapes (in English)
The Use of Simplesse 100 in the Production of Low Calorie Yoghurt (Turkish with English Abstract)
Freeze Drying Technology and Its Stages (Turkish with English Abstract)
Drying of Bulgur Made from Hard Wheat in Tray Dryer (Turkish with English Abstract)
Volume 29
Number 1
An Investigation on the Effects of Surfactants on Wheat Proteins by Gel Filtration Tecnique (Turkish with English Abstract)
The Production of Strained Yoghurt from Differint Acidity Yoghurts and the Effect of Natamycin on the Shelf Life of Strained Yoghurt (Turkish with English Abstract)
Low Calorie Cake Production: I. Formula Optimization (Turkish with English Abstract)
The Usage of Acid Activated Bleaching Earth and Synthetic Silika in the Bleaching of Oils (Turkish with English Abstract)
A Study on Improving Process Tecniquea of Juniperus drupacea’s Fruit Pekmez (Turkish with English Abstract)
Effects of the Different Gas Swaying Time of Baking Acids on the Qualitative Characteristics of Sponge type Cakes (Turkish with English Abstract)
Some Characteristics of Pectin Methylesterase from Cucumbers (Cucumis sativus) (Turkish with English Abstract)
Some Properties of Butter Manufactured with Mesophilic Lyophilized Starter Cultures (Turkish with English Abstract)
Investigation of Quality and Physiological Properties of Same Potato Varieties After Storage (Turkish with English Abstract)
Changes of Nitrate and Nitrite Amounts in the Production Stages of Turkish Sausages which were Produced Different Technologies (Turkish with English Abstract)
Importance of Xerotolerant Yeasts in High-Sugar Products (Turkish with English Abstract)
A Research on Cheese Drying Methods (Turkish with English Abstract)
The High Pressure Techniques in Dairy Technology (Turkish with English Abstract)
Physical and Chemical Changes Occured During Maturation of Boğazkere Grape Variety Grown in Elazığ Region (Turkish with English Abstract)
Number 2
Ozone Applications in Food Industry (Turkish with English Abstract)
Some Properties of Butter Manufactured with Mesophilic Lyophilized Starter Culters
The Effect of Potato and Oat Flour on Dough and Bread Characteristics Produced Under Commercial Conditions (Turkish with English Abstract)
Determination of the Changes in Food Composition and Quality of Tuna (K. pelamis) During Cannig Process (Turkish with English Abstract)
Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System in Milk I. Antibacterial Effect of the System (Turkish with English Abstract)
Analysis of Flavors in Foods Using Solid-Phase Microextraction (SPME) Technique (Turkish with English Abstract)
Changes in Composition of some Avocado (Persea americana Mill.) Cultivars During Harvesting Time and Postharvest Ripening Period (Turkish with English Abstract)
Number 3
Effect of Skin Contact on the Aroma Composition of the Must of Vitis Vinifera L. CV. Muscat of Bornova (Turkish with English Abstract)
Determination of Physical and Chemical properties with Extraction Conditions of Dried Mulberry (Turkish with English Abstract)
An Investigation for Flavouring of Domat Type of Green Olives (Turkish with English Abstract)
Reaction rate, Selectivity, and Isomerization in Cotton Seed Oil Hydrogenation (Turkish with English Abstract)
Low Calorie Cake Production: II. Comparison with Standart Cake Formula (Turkish with English Abstract)
Effects of Using Proteolytic and Lipolytic Enzyme from Microbiological Sources on Acceleration of Ripening and Properties of White Cheese (Turkish with English Abstract)
An Investigation on the Effects of Oxidants and Lipid Extraction on Wheat Proteins by Gel Filtration Technique (Turkish with English Abstract)
Number 4
Properties of Microbial Transglutaminase and Application on Food Processing (Turkish with English Abstract)
The Problem of Aflatoxin M1 in Milk and Milk Products (Turkish with English Abstract)
Use of Biopreservative Culture Against Yeast and Mould Growth in Set-Tyoe Yoghurt (Turkish with English Abstract)
Physico-chemical Properties of Soy Added Bread (Turkish with English Abstract)
Effect of Fermentation Time and Storage on the Sugars Content of Wet and Dry Tarhana (Turkish with English Abstract)
Isolation and Identification of Lactobacillus Strains from Sourdoughs Produced in Turkey and Their Fundamental Industrial Characteristics (Turkish with English Abstract)
Iron Deficiency and Iron Fortified Dariry Products (Turkish with English Abstract)
Number 5
Determination of Toocopherol and Tocotrienol Contents of Sunflower and Corn Oils Obtained by Extraction and Pression by HPLC (Turkish with English Abstract)
Effects of Different Starch and Emulsifier Types and Fat Contents on Staling of Microwave-Baked Cakes (Turkish with English Abstract)
Isolation and Identification of Lactobacillus Strains from Sourdoughs Produced in Turkey and Their Fundamental Industrial Characteristics (Turkish with English Abstract)
Transglutaminase and Its Use for Protein Modification (Turkish with English Abstract)
Functional Foods: Importance and Production Techniques (Turkish with English Abstract)
The Effect of Pistachio Prosessing Techniques and Storage Conditions on Quality (Turkish with English Abstract)
A Study on the Determination of Cis-Trans İsomers of Fatty Acids and Conjugated Linoleic Acid Levels in some Turkish Dairy Products Collected from Different Markets in İzmir by a Capillary Gas Choromatographic Method (Turkish with English Abstract)
Importance of Enzymes in Food Industry (Turkish with English Abstract)
Number 6
Phytic Acid and Effects on Nutrition (Turkish with English Abstract)
Goat Milk and Its Importance in Human Nutrition (Turkish with English Abstract)
The Production of Yeast Extract (Turkish with English Abstract)
Probiotics: Definition, Effect Mechanisms, Selection and Safety Critera (Turkish with English Abstract)
Application of Atomic Absorption Spectrometry in Olive Oil Analysis of Trace Metals (Turkish with English Abstract)
The Effect on Non Fat Soy Flour on Physical, Chemical and Sensory Properties of Ice Cream with Vanilin (Turkish with English Abstract)
Influence of the Differents Wine Making Processes on the Phenol Contents and Antioxidant Capasities of Kalecik Karası Wines (Turkish with English Abstract)
Some Chemical Properties of Graperfruit (Citrus paradisi) Grown by Conventional Integrated and Organic Methods (Turkish with English Abstract)
The Use of High Hydrostatic Pressure in Meat Technology (Turkish with English Abstract)
Volume 30
Number 1
Some new Applications to Improve the Yield and Quality in Tomato Paste Production (Turkish with English Abstract)
The Factors Affecting the Type and Extent of Proteolysis in Cheese (Turkish with English Abstract)
Effects of Pretreatments and Storage Conditions on the Stability of Orange Peel Carotenoids (Turkish with English Abstract)
Design of Experiment and Taguchi’s Method In Quality Development (Turkish with English Abstract)
Lipid-Based Bioactive Components (Turkish with English Abstract)
Studies on Nitrate and Nitrite Contents of Some Vegetables and Fruits Growing in Tekirdag Province (Turkish with English Abstract)
Probiotics and Allergy (Turkish with English Abstract)
Effects of Filling Liquids and Storage Conditions on Canned Pomegranates (Turkish with English Abstract)
Some Properties of Tulum Cheese Produced by Using Starter Culture (Turkish with English Abstract)
Effect of Maceration Time on Phenolic Compounds in the Production of Red Wine from Öküzgözü and Bogazkere Grape Mixture (Turkish with English Abstract)
Number 2
Antioxidant and Antimicrobial Activity of Spices in Meat and Meat Products (Turkish with English Abstract)
Chemical Composition and Organoleptic Properties of Ecological, Semiecological and Conventional Wines Produced from Sultana Grape Variety (Turkish with English Abstract)
Optimization of Preparing Sample for Iron, Copper, Zinc and Mercury Analyses in Olive Samples by Atomic Absorption Spectrophotometer (Turkish with English Abstract)
The Effects of Storage Temperature and Packaging with Modified Atmosphere on Total Bacterial Flora and Color Values (L*, A*, B*) of Rainbow Trout (Oncorhynchus Mykiss) Fillets (Turkish with English Abstract)
Effect of Storage Conditions on Physical and Chemical Properties of Potato (Turkish with English Abstract)
Applying for HACCP System in Turkey Fruit Juice Industry and Effects of Fruit Juice Export (Turkish with English Abstract)
Effect of Part-Baking Method and Storage on Softness of Bread Crumb (Turkish with English Abstract)
Exopolysaccharides Produced by Lactic Acid Bacteria and Their Functionality in Dairy Products (Turkish with English Abstract)
The Effects of Different Levels of Non-Fat Dry Milk and Whey Powder Additions on Suspension and Emulsion pH and Protein Concentration of Various Meats in Model System (Turkish with English Abstract)
Alternative Heating Method In Food Processing –Ohmic Heating (Turkish with English Abstract)
Number 3
Determination of the Thermal Conductivity of Some Ice Cream Mixes as a Function of Temperature (Turkish with English Abstract)
Determination of the Antibacterial Activities of Lactobacillus Strains Isolated from Sourdoughs Produced In Turkey (Turkish with English Abstract)
Production Techniques and some Chemical, Biochemical and Microbiological Characteristics of Golot Cheese Manufactured and Marketed in the Eastern Black Sea Region of Turkey (Turkish with English Abstract)
The Relation of Essential of Amino Acids in Cow’s Milk and Whey Proteins with the Brain Function, Psychiatric Illness and Technological Parameters Used in Dairies (Turkish with English Abstract)
Use of Gums as Edible Film on Food (Turkish with English Abstract)
The Application of HACCP Model for Mechanically Separated Poultry (Turkish with English Abstract)
Affects of Early Harvesting On Quality of Olive Oil (Turkish with English Abstract)
Effect of Irradiation on Mould Growth and Mycotoxin Control (Turkish with English Abstract)
Biochemical Changes of Beef after Slaughter (Turkish with English Abstract)
Problems and the Status of Milk Production, Usage, and Marketing of Milk Producers Selling Milk to 'TEK-SÜT' Factory (Turkish with English Abstract)
Number 4
Effects of Ascorbic Acid and Mixing on Protein-Carbohydrate Complex in Dough (Turkish with English Abstract)
Natural Antioxidant Compounds in Foods (Turkish with English Abstract)
Synbiotics in Health and Nutrition (Turkish with English Abstract)
The Role of Natural Antioxidants in Stabilization of Vegetable Oils (Turkish with English Abstract)
The Effects of Electrical Methods on the Quality of Foods (Turkish with English Abstract)
Lactose, Lactose Derives and Applications in Food Industry (Turkish with English Abstract)
Extraction of Flavours with Supercritic Fluids in Food Biotechnology (Turkish with English Abstract)
Statistical Quality Control and an Industrial Application (Turkish with English Abstract)
Detection, Enumeration and Identification of Staphylococcus aureus in Chicken and Turkey Meat Sold in Various Markets in İzmir(Turkish with English Abstract)
Determination of Colorants on Coated Candies (Drage) Using UV/VIS Spectrophotometry as Qualitative and Quantitative (Turkish with English Abstract)
Number 5
Survival of Acid Adapted Salmonella typhimurium in Some Fruit Juices (Turkish with English Abstract)
Debittering of Grapefruit Juice with Naringinase (Turkish with English Abstract)
Electrical and Rheological Properties of the Maras-Type Ice Cream Mix (Turkish with English Abstract)
Isolation of Salmonella spp. from Foods by Using Immunomagnetic Separation (IMS) Method (Turkish with English Abstract)
Storage of Poultry Meat by Irradiation (Turkish with English Abstract)
Effect of Oligosaccharides on Growth and Viability of Probiotic Bacteria (Turkish with English Abstract)
The Possibilities of the Reduction of Sodium Quantity Using KCl Instead of NaCl in the Production of “Salgam Suyu” Beverage (Turkish with English Abstract)
The New Approaches to the Accelarated Cheese Ripening (Turkish with English Abstract)
Effect of the Pre-Waiting Time on the Quality of Starking Apples at Cold Storage (Turkish with English Abstract)
Importance and Benefits of HACCP in Olive Oil Production (Turkish with English Abstract)
Number 6
Iron Fortification in Milk and Milk Products (Turkish with English Abstract)
Potential Application Opportunities of Chitin, Chitosan and Their Derivatives in Foods (Turkish with English Abstract)
The Chemical and Sensory Properties of Honeys Produced in the East Blacksea Region (Turkish with English Abstract)
A Natural Antimicrobial Used in Cheese Protection: Natamycin (Turkish with English Abstract)
The Effect of Different Plant Enzymes on Some Technological Characteristics of Chicken Drumsticks (Turkish with English Abstract)
Levels of Proteolysis in Important Types of Turkish Cheeses (Turkish with English Abstract)
Determination of Carcass Meat and Mechanically Deboned Meat from Different Animal Species to Chemical Structure and Protein Profile Determined by Means of SDS-PAGE (Turkish with English Abstract)
The Effects of Radiation Processing on Microorganisms in Foods (Turkish with English Abstract)
Use of Lactic Acid Bacteria Having Probiotic Properties in Ice Cream Manufacture (Turkish with English Abstract)
The Implementation of HACCP in Aseptic Apple Juice Production (Turkish with English Abstract)
Volume 11 - 20
Volume 11
Number 1
Effects of Surfactants and Some Additives on Stalling of Bread (in Turkish)
Identification of Adulteration Utilizing Non-Saponifying Compounds in Oils (in Turkish)
Effect of the Different Heat Treatment on Some Properties of Yoghurt (Turkish with English Abstract)
Factors Affecting Formation of Diacetyl and Other Related Compounds in Beer (in Turkish)
A Study on the Composition of Some Soudjouks Which are Produced in Afyon, Ankara and Aydın (Turkish with English Abstract)
The Problem of Over Nutrition (in Turkish)
A Research on Identification of Bactericidal Effects of Antimicrobials in Onion (Allium cepa L.) Samples from Different Regions (in Turkish)
The Commonly Used Spices in our Foods and Their Specialities (in Turkish)
Education of Biotechnology (in Turkish)
Number 2
A Research on the Effects of Some Nitrogen Containing Additives on Enzyme Production During Rennet Production from Mucor miehei (Turkish with English Abstract)
Konserve Gıdaların Mikrobiyolojik Kontrolleri Üzerinde bir Derleme (in Turkish)
Composition of Honey and Adulterations (Turkish with English Abstract)
Effects of Different Molding Methods Applied to Flours with Different Properties on Bread Quality (Turkish with nglish Abstract)
Extrusion Processing Technology (in Turkish)
Effect of Lyophilisation Process on the Survival of Yoghurt Bacteria (Turkish with English Abstract)
Developments in Solution of Nutrition Problems in Developing Countries (in Turkish)
Effects of Milk Powder Addition to Milk during Yoghurt Production on Dry Matter and Consistency (in Turkish)
Development of Acidophilus Products (in Turkish)
Peroxidases in Food Processing (Turkish with English Abstract)
Number 3
A Study on the Amount of Collagen Tissue and Protein Digestibility in Some Meat Products (Turkish with English Abstract)
Malolactic Fermentation in Wines (in Turkish)
The Effect of Cooling Process After Pasteurization on the Content of Hydroxymethylfurfural (HMF) in Fruit Juice (Turkish with English Abstract)
Possible Uses of Cheese Whey for Enrichment of Bakery Products (in Turkish)
A Study on the Chemical Precautions to Prevent Moulding of Black Table Olives (Turkish with English Abstract)
Effects of Atomizer Rotation Number on Particle Radius and Dissolution Index In Skimmed Milk Powders (in Turkish)
Nutritional Value of Wheat, Flour and Bread and Enrichment of Bread (in Turkish)
Processing of Blood and Products as Foodstuffs Intended for Human Consumption (in Turkish)
Number 4
Campylobacter jejuni Microbiological Characteristics, Isolation and Transmission by Food (Turkish with English Abstract)
Composition of the Main Hazelnut Varieties Cultivated in Turkey (Turkish with English Abstract)
On the Cheese Samples; Organoleptic, Physical, Chemical, and Microbiological Analysis had been Carried Out (Turkish with Englih Abstract)
Effect of Oven Type on Bread Quality (Turkish with English Abstract)
State of Enzymes Used in Food Industry in Turkey (in Turkish)
Lead in Foodstuffs (in Turkish)
A Research on the Mineral Contents of Some Wheats and their Flours and Brans (Turkish with English Abstract)
Oxidation in Milk and Milk Products (in Turkish)
Number 5
Heat Pumps and Applications in Food Industry (in Turkish)
The Effect of Storage Temperature on the Ascorbic Acid Content and Color of Frozen Broad Beans and Cauliflowers and Consumption of electrical Energy during Storage (Turkish with English Abstract)
Composition of Cultivated Mushrooms for Human Consumption (in Turkish)
The Possibility of the Use of Bread Crumb Firmness Obtained on Extensograph as a Parameter in the Estimation of Staleness of Bread Crumb (Turkish with English Abstract)
The Properties of Bread Produced by Different Methods in İzmir (Turkish with English Abstract)
A Study on the Satureja Species That Can Be Used as Thyme (Turkish with English Abstract)
Heating of Foodstuffs in Microwave (in Turkish)
Microorganisms Used In Production of Beer, Wine and Spirit Drinks with High Alcohol Content (in Turkish)
Iodine in Milk and Milk Products (in Turkish)
Effect of Continuous Extraction on Quality of Coffee Extract (in Turkish)
Number 6
Radioactive Load of Foodstuffs after Chernobyl Incident (in Turkish)
Effect of Different Cooking Methods on the Nutritive Components of Beef Ground Meats (Turkish with English Abstract)
Methods of Processing and Chemical Composition of Bulgur (in Turkish)
Enrichment of Bread Wheat Flours with Iron in Turkey (in Turkish)
Effect of Increasing the Level of Total Solids on Physical Properties of Yoghurt (Turkish with English Abstract)
Cholesterin Level of Milk (in Turkish)
A Study on Freezing Preservation of Some Table Grapes (Turkish with English Abstract)
Evaluation of Presence of Toxic Moulds in Foodstuffs with Regard to Health Effects (in Turkish)
Ethanol Production from Molasses by Zymomonas mobilis (Turkish with English Abstract)
A Study on Consumption and, Wastage of Bread at the Institutional Food Service and the Prevention of Wasting (Turkish with English Abstract)
Volume 12
Number 1
Catering Applications; Quality, Risk and Future Pespective (Turkish with English Abstract)
A Research on White Cheese Production from Ultrafiltrated Milk (in Turkish)
A Research on Production of Recombinant Yoghurt (Turkish with English Abstract)
Structure, Composition and Stability of Casein Micelles (in Turkish)
Mould Contamination Level and Mould Flora of Dried Pulses at the Stage of Consumption (Turkish with English Abstract)
Mycotoxin Formation in Meat Products (in Turkish)
Red Grape Color Pigments and their Suitability of Using as a Coloring Agent in Some Foods (Turkish with English Abstract)
Dietary Habits (in Turkish)
Onion like Food Aromas and Their Products (in Turkish)
Number 2
A Study on the Production of Quality Black Table Olives by Using Gemlik Variety Olives (Turkish with English Abstract)
Immobilization of Biocatalysts (in Turkish)
Radioactive Contamination and Decontamination (in Turkish)
Homogenization of Milk to be Processed into Cheese (in Turkish)
The Effect of Soy Flour Added with Some Oxidant and Surfactant on Dough Rheology (Turkish with English Abstract)
Coloring Substances of Wheat and Factors Affecting Their Destruction (in Turkish)
Detainment of Deterioration Period by Covering the Peach Surface with Hydrophobic Emulsion (in Turkish)
The Effect of Extrusion Cooking on Food Composition (Turkish with English Abstract)
Food Production in the World and in Turkey (in Turkish)
Number 3
The Story of Development of Fermentation Technology in Turkey (in Turkish)
A Study on the Determination of Physical and Chemical Properties of Crude Oils Obtained from Soybean Varieties (Turkish with English Abstract)
Quality of Black Tea (in Turkish)
Composition of Royal Jelly and Identification of Adulteration (Turkish with English Abstract)
A Research on the Effects of Whey and Whey Powder on Dough and Bread Properties (Turkish with English Abstract)
Researches on Some Quality Properties of Yoghurt Samples Sold in Ankara Market (Turkish with English Abstract)
Effect of Different Salting Methods on the Development of Volatile Fatty Acids in White Cheese (Turkish with English Abstract)
A Research on Production and Composition of Kurut
Dietary Habits in Turkey (in Turkish)
Identification of Surface Moulds the Grow on Kashar Cheese and Their Mycotoxin Risks during Storage Period (Turkish with English Abstract)
Number 4
Effect of the Acidity at the end of the Incubation Period on the Quality of Yoghurt (Turkish with English Abstract)
Migrations Occurring During Salting and Ripening Periods of Feta Cheese Produced by Ultra filtration Technique (in Turkish)
Effect of Microbiological Quality of Raw Milk on Durability of UHT Milk (in Turkish)
Effects of Various Soaking and Boiling Activities of Dry Legumes on the Various of Zinc Iron and Calcium Values-I: Mineral Losses During Soaking (Turkish with English Abstract)
Emulsifiers, Their Properties and Interactions with Flour Components (in Turkish)
Effect of University Provided Lunch on the Nutritional Status of Female Students (Turkish with English Abstract)
Energy Problems in Cold Storage of Horticultural Products and Measures to be taken for Optimal Use of Energy (in Turkish)
Biotechnology and Environment in Developing Countries (in Turkish)
Food Aroma: How natural is the natural? (in Turkish)
Food Service (Catering) Systems (in Turkish)
Number 5
Mould Contamination Risks in Groundnuts (Turkish with English Abstract)
Some Important Mycotoxins and Their Characteristics (in Turkish)
Effect of Calcium Chloride on Certain Properties of Fresh White Cheese (Turkish with English Abstract)
Chemical and Microbiological Characteristics of the Breakfast Type Butter Sold in Erzurum (Turkish with English Abstract)
Researches on Clarification of pomegranate Juice and Changes Occuring during Storage (Turkish with English Abstract)
A Research on Production of Tofu from Some Soybean Varieties Grown In Turkey (in Turkish)
HPLC and Areas of Applications (Turkish with English Abstract)
Biotechnology and Agriculture (in Turkish)
Ethyl Alcohol Yeasts (in Turkish)
Production and Properties of Boza (in Turkish)
Number 6
Production, Composition and Importance of Molasses and Dried Fruit Pulp (in Turkish)
Use of Protein Concentrate obtained by Ultrafiltration of Cheese Whey for Fortification of Food (in Turkish)
Thymol/Carvacrol Containing Labiatae Species and Volatile Composition of Essential Oil of Thymbra Spicata (in English)
Use of Starter Cultures in Fermented Sausages (in Turkish)
A Research on the Effect of Whole Milk and Skimmed Milk Powder on Dough and Bread Properties (Turkish with English Abstract)
Suitability of Different Potato Varieties for Processing of Finger Potatoes (Turkish with English Abstract)
State of Food in the World and In Turkey (in Turkish)
Effect of Nutritional Status on the Academic Performance of School Age Children from the East Anatolian Provinces of Van, Muş and Elazığ (Turkish with English Abstract)
Extreme Thermophilic Microorganisms and Possibilities of Application in Biotechnology (in Turkish)
Principles and Systems of Color Measurements in Food (in Turkish)
Volume 13
Number 1
A Study on the Quality of Yoghurt Produced by Using Domestic and Foreign Starters (Turkish with English Abstract)
Texture Formation of Cheese (in Turkish)
Mineral Content and Calorie Values of Main Cheeses Produced in Turkey (in Turkish)
Effect of Radiation on Microorganisms during Preservation of Food by Ionizing Radiation (Turkish with English Abstract)
Vitamin Losses during Preparation and Cooking of Vegetables (Turkish with English Abstract)
Dehydrofreezing of Potatoes (Turkish with English Abstract)
Effects of Various Soaking and Boiling Activities on Zinc, Iron and Calcium Values of Dry Legumes-II: Mineral Losses During Boiling (Turkish with English Abstract)
Factors Controlling the Drying Kinetics of Food Products and Their Effects on the Quality (Turkish with English Abstract)
Utilization of Immunological Methods for Identification of Use of Additives in Fermentation Technology (in Turkish)
Gel Electrophoresis (SDS-PAGE) Analysis, Determination of Amino Acid Composition and Electron Microscobic Appearance of Wheat Protein Fractions (Turkish with English Abstract)
Number 2
Reducing the Use of Enzymes in White Pickled Cheese Production (in Turkish)
Using of Frozen Concentrated Starter Culture in the Dairy Industry (Turkish with English Abstract)
The Consumption Rate of Milk and Dairy Products of University Youth and the Effective Factors of this Situation (Turkish with English Abstract)
Bread Making Quality of Some Wheat Varieties Produced in Turkey (Turkish with English Abstract)
Relation between Some Physicochemical Properties of Starch and Bread Firmness (in Turkish)
A Research Work on the Changes of Some Characteristics of Packaged Tea Stored in the Different Storage Conditions (Turkish with English Abstract)
C. perfringens and Some Other Microorganism Numbers of Hamburgers Which Different Level of Defatted Soy Flour Added and Stored for Different Period (Turkish with English Abstract)
Detoxification of Mycotoxins in Food (in Turkish)
Regulation on Milk and Milk Products and Enforceability of the Standards (in Turkish)
Effect of Spices on Yeast Growth (Turkish with English Abstract)
The Genetic Programming of Industrial Microorganisms (in Turkish)
Number 3
Emulsification of Sausage Type Meat Products (in Turkish)
Continuous Ethanol Fermentation by Immobilized Cells (in Turkish)
An Investigation on Brined Grape Leafs (Turkish with English Abstract)
Microbial Enzymes and Developments in Rennin Production by Biotechnological Methods (in Turkish)
Methods Applied by Establishments Which Store Fruit and Vegetable by Deep Freezing System and Their Problems in Bursa and İstanbul Provinces (Turkish with English Abstract)
Determination of Glucose Syrup Level in Jams and Marmalades (in Turkish)
Chemical Composition and Microbiological Quality of Creams Commercially Produced in Erzurum (Turkish with English Abstract)
A Study on the Manufacturing of Sherbet (Turkish with English Abstract)
A Research on Determination of Aflatoxin Levels in Peanuts Consumed As Appetizer (Turkish with English Abstract)
Problems of Food Science Education within the Higher Education System and the Possible Solutions (in Turkish)
Number 4
Researches on Identification of Safe Fo Value for Canning of Fresh Peas in Glass Jar and Quality Changes During Storage (Turkish with English Abstract)
Effect of Heat Treatment on Fruits (in Turkish)
Pectin as a Gelling Agent (in Turkish)
Mineral Contents of Main Wheat Varieties Grown in Turkey and Their Flours and Brans (Turkish with English Abstract)
The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate (SSL) in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread I. The Rheological Properties of the Dough (Turkish with English Abstract)
Use of Biochemical Techniques in Cereal Breeding and Technology (in Turkish)
A Research on Certain Properties of Strained Yoghurts (Turkish with English Abstract)
The Detection of Antibiotics in Row Milk Samples of the Two Dairy Plants in Ankara (Turkish with English Abstract)
Flavor, Bitterness and Their Sources (Turkish with English Abstract)
Traditional Fermented Products (in Turkish)
Number 5
Effect of Blanching on Calcium, Magnesium, Sodium and Potassium Content of Potatoes (Turkish with English Abstract)
Effects of Solid and Liquid Shortenings of Plant Origin and Surface Active Substance Combinations on Bread Properties and Staleness (Turkish with English Abstract)
Water activity of Bread and Its Role in Packaging (in Turkish)
A Study on the Determination of Titratable Acidity in White Pickled Cheese (Turkish with English Abstract)
A Research on Chemical and Microbiological Properties of Pesküten (Turkish with English Abstract)
Theoretical Analysis of Continuous Culture Systems (Turkish with English Abstract)
Vegetables Important for Nutrition and Public Health: I. Garlic (Allium sativum L.), Artichoke (Cynara scolymus L.), Celery (Apium graveolens L.) and Cabbage (Brassica oleraceae) (in Turkish)
Changes in the Water Values and Organoleptic Evaluation of Black Tea Packaged With the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity (Turkish with English Abstract)
Fermented Meat Production and Effects of Microbial Processes on end Product Quality (Turkish with English Abstract)
Diet and Hair Manganese Levels in Preschool Children (Turkish with English Abstract)
Number 6
Research on Food Dyes Having an Aromatic Structure in Unpackaged Butters and Pasteurized Butters Sold in Local Markets of Ankara (Turkish with English Abstract)
Classification of Raw Milk in Respect to its Bacteriological Criteria (Turkish with English Abstract)
Researches on Some Properties of Milk of Street Sale in Trabzon (Turkish with English Abstract)
Mite Infestation on Kashar Cheese (Turkish with English Abstract)
Irradiation Techniques and Their Applications in Food Industry (Turkish with English Abstract)
A Research on DE-Value of Glucose Syrups Used in Confectionary Industry (in Turkish)
Tumbling and Massaging in Meat Technology I. General principles, techniques and pretreatment (in Turkish)
The Possibility of the Use of Active Soy Flour Instead of Sodium Stearoyl 2-Lactilate in the Toleration of Inactive-Defatted Soy Flour for Soy Fortified Bread II. Qualitative Properties of Bread (Turkish with English Abstract)
Family Behaviour in Nutrition Management (in Turkish)
Current State of Food Industry in Turkey and EEC Countries (in Turkish)
Volume 14
Number 1
The Effect of Heat Treatment on the Rennetability of Cow and Sheep Milks (Turkish with English Abstract)
A Study on the Manufacturing of Ice (Turkish with English Abstract)
Determination of Dry Matter and Fat Content and Fat Components in Dry Matter in Ultrafiltration of Whole Cow’s Milk (in Turkish)
Microbial Flora of Kashar Cheese Consumed in Erzurum Province (Turkish with English Abstract)
The Amount of Thiocyanate (SCN) in Milks Produced in Samsun (in Turkish)
A Research on Mineral Contents of Some Dried Fruits (in Turkish)
Monosodium Glutamate as Food Additive (Turkish with English Abstract)
Possibility of Using Recombinant DNA Technology for Production of Food Enzymes (in Turkish)
The Identification of Aspergillus (Turkish with English Abstract)
Association of Listeria monocytogenes with Food, Its Isolation and Pathogenicity (in Turkish)
Number 2
A Study on the Chemical Composition of (Rapana thomasiana crosse) from the Black Sea (Turkish with English Abstract)
The Routine Study on the Fat Percentage, Heterogeneous Tissue and Spoilage of Ready-for-Consumption Minced Meat Sold in the Supermarkets in Bursa (Turkish with English Abstract)
Tumbling and Massaging in Meat Technology II. Matters to be paid attention during Application, Advantages and Disadvantages, Importance for Turkey (in Turkish)
Effect of Addition of Semolina Flour to Bread Flour on Bread Quality (Turkish with English Abstract)
A Research on Determination of Time Required for Formation of Final Brix in Canned (in Turkish)
Comparison of Some Quality Criteria of Set-Type Yoghurt Produced from Chr. Hansen Yoghurt Cultures Used (Turkish with English Abstract)
Turkish Spices. I. General Considerations (Turkish with English Abstract)
Enzyme Phosphatase Activity of Coliform Microorganisms (Turkish with English Abstract)
Study on Conversion of Soybean Meal to Soybean Protein Concentrate and Isolate (Turkish with English Abstract)
A Research on Quality Criteria of Jams Produced from Fresh or Frozen-Stored Strawberries (Turkish with English Abstract)
Number 3
Application of Open-Dating of Food Products in Turkey (Turkish with English Abstract)
Effect of Breeding of Wheat on Protein Value and Utilization in the Body (Turkish with English Abstract)
Microwaves, Their Use in Food Industry and Effects on Microorganisms (Turkish with English Abstract)
Research on Determination of the volatile Free Fatty Acids in Kashar Cheese (Turkish with English Abstract)
Effects of Temperature and Storage time on Quality of Pasteurized Milk in HSTS Technology (in Turkish)
Use of Sulphur dioxide in Food (in Turkish)
A Biotechnological Approach to Production of Natural Aromas (in Turkish)
Biogenic Amines in Meat and Meat Products (in Turkish)
The Determination of Lead Cadmium Levels in Drinking Tap and in Spring Waters of Ankara (Turkish with English Abstract)
The Comparing of 2 Methods in Lactic and Acetic Acid Analyses on Acidified Soybeans in Tempeh (Turkish with English Abstract)
Number 4
Production of Fish Protein Concentrate from Pelamys Sarda (Turkish with English Abstract)
A Research on Comparing of Dropping and Spreading Cultural Counting Techniques (Turkish with English Abstract)
Investigation of Bacteriophages in Milk Retentate, Permeate and UF Whey Retentate (Turkish with English Abstract)
Quality Control of Milk Powders (in Turkish)
Gel Electrophoresis (SDS-PAGE) Analysis of Globulin Fractions of Some Soybean Varieties Grown in Turkey (Turkish with English Abstract)
Production Technology of Soft Caramel, Toffee and Fudge (in Turkish)
The Quality of Some Bread Wheat Varieties (Turkish with English Abstract)
Turkish Spices. II. Labiatae Family (Turkish with English Abstract)
Theaflavin and Thearubigin Content and Sensory Evaluation of Black Tea Manufactured from Different Tea Clones by Different Processing Method and Oxidation Period (Turkish with English Abstract)
Diet Hair and Serum Magnesium Levels in Pre-School Children (Turkish with English Abstract)
Development of a Pickled White Cheeselike Product from Soybeans (Turkish with English Abstract)
Number 5
Color of Some Turkish Durum Semolina and Lipoxidase and Peroxidase Activities Affecting the Color (Turkish with English Abstract)
Occurrence of Mycotoxins in Peanuts (Arachis hypogaea L.) Grown in Turkey (Turkish with English Abstract)
Main Storage Fungi and Their Effects on Biochemical, Functional and Quality Properties of Stored Cereals (in Turkish)
A Study on Composition of the Some Edible Herbages Such as Işgın (Rheum ribes L.) Uzun Yemlik (Tragopogon albinervis L.), Madımak (Polygonum cognatum Meissn.) Tel Pancarı (Chenopodium album L.) and Ebegümeci (Malva neglecta Wallr.) (Turkish with English A
UHT Milk Production Technique and Some Investigated Problems (in Turkish)
Effect of Heat Treatment on the Viscosity, Microbiological Quality and Protein Stability of Ice Cream Mix (Turkish with English Abstract)
Effect of Dry Milk and Lecithine on Yoghurt Quality (Turkish with English Abstract)
Effects of the Use of Fresh and Frozen Raw materials on Canned Sourcherry Qualities (Turkish with English Abstract)
Sorbic Acid and Its Salts as Food Preservative: 1. General Characteristics (Turkish with English Abstract)
A Research on the Possibility of Pasteurizing Lemon Juice under Home Conditions (Turkish with English Abstract)
Number 6
Effect of the Acidity of Milk on Drainage of Cheese Coagulate and Composition of Cheese Whey (in Turkish)
Use of Lysozyme against Late Swelling of Cheese (in Turkish)
Kinetics of Nonenzymatic Browning in Apple Juice Concentrate (in English)
A Study on the Effect of Mono Glycerol Stearate Addition in Different Methods Together with Several Shortenings on Bread Properties (Turkish with English Abstract)
The Quality of Foreign Bread Wheat Varieties Grown in our Country (Turkish with English Abstract)
Comparison of Double-Bottom Stainless Steel Post with Other Pots from Metallic contamination and Mineral Matter Retention Point of Views (Turkish with English Abstract)
Establishment and Preservation of Mould Culture Collection (Turkish with English Abstract)
Determination of Amino Acid Profiles of Soy Milks of Some Soybean Varieties Grown in Turkey (Turkish with English Abstract)
Schemes for a Rapid and Simple Identification of Lactobacilli from Meat and Meat Products (Turkish with English Abstract)
Effect of Sodium Tripolyphosphate and Sodium Nitrite on Some Quality Characteristics of Soudjocks (Turkish with English Abstract)
Volume 15
Number 1
History of Higher Agricultural Institute (in Turkish)
The Effects of Heating and Storage Conditions on Pomegranate (Punica granatum) Anthocyanins (Turkish with English Abstract)
Meat Emulsions and Studies With These Emulsions in Model Sytems (in Turkish)
Importance of Carbohydrates in Bread Making (in Turkish)
A Study on The Losses of Dry Matters and Components Trough Attachment on the Cloth Bag and With Serum in Strained Yoghurt Production (Turkish with English Abstract)
Proteolytic Activity and Lactis Acid Production of single and Mixed Cultures of L. bulgaricus and S. thermophilus. 1. Effect of b-Disodium glycerophosphate on S. thermophilus (Turkish with English Abstract)
Basic Principles of Pesticide Analysis (Turkish with English Abstract)
A Research on Oil Quality of Some Selected Safflower (Carthamus tinctorius L.) Seeds (Turkish with English Abstract)
Diet, Hair and Serum Calcium Levels in Pre-School Children (Turkish with English Abstract)
Number 2
A Research on Colors Used in Confectionary and Determination of Their Microbial Load (Turkish with English Abstract)
The Effects of Different Methods and Times of Pre-Pulper Scalding on Yield and Quality in Pepper Paste Production (Turkish with English Abstract)
Investigation of Sorbic Acid and Benzoic Acid Levels in Some Foods (Turkish with English Abstract)
A Study on the Technology and Physical, Chemical, Microbiological Property and Energy Values of the Fresh Kashar Cheeses Packed with Vacuum Techniques and Manufactured in Thrace (Turkish with English Abstract)
Properties of White Cheeses Made From Concentrated Milk by Ultrafiltration (Turkish with English Abstract)
The Identification of the Bacteria From Coliform Group Which Were Isolated From the Cheese (Turkish with English Abstract)
Turkish Spices. III. Umbelliferae Family (Turkish with English Abstract)
A study on Nutritional Values of Pleurotus eryngii (Çaşır Mantarı) (Turkish with English Abstract)
Poultry Meat Technology 3. Freezing and Frozen Storage (in Turkish)
Chemical and Microbiological Changes during Tarhana Fermentation (Turkish with English Abstract)
Number 3
Kinetics of the Maillard Reaction Between Lysine and Some Reducing Sugars (in English)
A Research on Possibilities of Using Dried Cheese Whey in White Pickled Cheese Production (in Turkish)
Identification of Coliform Bacteria Isolated from Butter (Turkish with English Abstract)
Production of Zile Molasses and Identification of Its Composition (in Turkish)
Certain Physical, Chemical and Sensory Properties of Black Table Olives Produced in Yusufeli Region (in Turkish)
Vitamin Retention of Foods Cooked in Double Based Stainless Steel and Conventional Pots (Turkish with English Abstract)
Researches of Production of Different Types of Wines From Cherry (in Turkish)
Studies on Production Possibilities of Certain Food Ingredients by Microbial Synthesis (Turkish with English Abstract)
State of Domestic Food Production of Families Living in Different Regions of Ankara Having Different Socio-Economic Situations (in Turkish)
Number 4
First Trials of Grape, Orange and Tomato Juice Production in Turkey (in Turkish)
Factors Affecting the Quality of Pasta Products (in Turkish)
The Detection of Antibiotic Residues in Pasteurized and UHT Milk Samples Marketed in Ankara (Turkish with English Abstract)
Effect of Salting in Brine with Various Acidity on Diffusion of Salt into Cheese (Turkish with English Abstract)
Use of Pure Culture in Yoghurt Production (Turkish with English Abstract)
Monitoring of Oxidation Levels of Vegetable Oils at Different Temperatures and Times Using Chemical Methods (in Turkish)
Effects of Margarine, Butter and Olive Oil on Quality of Bakery Products (Turkish with English Abstract)
The Investigation on the Bacteriological Quality of the Meat Balls Consumed in Ankara by the Public Health (Turkish with English Abstract)
Sorbic Acid and Its Salts as Food Preservatives: II Effects on Yeats and Moulds (Turkish with English Abstract)
Number 5
Biotechnology in Food Industry (in Turkish)
Use of Activated Carbon for Color Control During the Apple Juice Concentrate (AJC) Producing (Turkish with English Abstract)
A Research on the Frozen Storage of Red Pepper Paste (Turkish with English Abstract)
The Effect of Extrusion Operations Conditions on Rheological Properties of Lentil Flour (Turkish with English Abstract)
Importance of Cheese in Nutrition (in Turkish)
Effect of Incubation Temperature on Some Properties of Kefir (Turkish with English Abstract)
Dietetic and Therapeutic Properties of Milk and Milk Products (in Turkish)
Turkish Spices. IV. Various Families (Turkish with English Abstract)
Yersinia and Its Importance in Milk Technology (in Turkish)
Number 6
Effect of Oil Treatment and Storage Conditions on Shelf-life and Quality of Eggs (Turkish with English Abstract)
A Research on the Possibility of Using Watermelon in the Fruit Juice Industry (in English)
A Research on Antibacterial Properties of Yoghurt Bacteria L. bulgaricus and S. thermophilus (in Turkish)
Microflora of Fish and Microbial Changes in Fishes (in Turkish)
Energy Value of Human Milk (Turkish with English Abstract)
Consumption of Kindergarten Children at Ages of 3-6 of Milk and Its Derivatives (in Turkish)
Production Technology of Green Tea and Its Production in Turkey (in Turkish)
The Effects of Variety and Location on the Quality of Bread Wheats (Turkish with English Abstract)
Studies on the Possibilities of Improving the Quality of Soy and Germ Fortified Wheat Flour (Turkish with English Abstract)
Volume 16
Number 1
Food Quality Control and Control Charts (in Turkish)
The Chemical and Sensorial Properties of Tarhana in Different Compositions (Turkish with English Abstract)
Researches on Quality Changes in Production of Canned Green Beans (Turkish with English Abstract)
The Effects of Some Pretreatments on the Quality of Canned Mushrooms (Turkish with English Abstract)
Changes in the Theaflavin, Polyphenol and Water Soluble Solid Contents of Black Tea Packaged with the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity (Turkish with English Abstract)
Sorbic Acids and Its Salts as Food Preservatives III. Effects on Bacteria (Turkish with English Abstract)
Artificial Sweeteners as Food Additives (Turkish with English Abstract)
The Effect of Using the Bacterial Starter Cultures on organoleptic, Physical, Chemical and Microbiological Properties of the Tulum-Cheese (Turkish with English Abstract)
A Research on the Amount of Lactic Acid Produced by Lactobacillus bulgaricus in Synthetic Nutritious Medium Prepared by Whey Powder (Turkish with English Abstract)
Studies on the Possibilities of Improving the Quality of Soya and Wheat Germ Fortified Flours (Turkish with English Abstract)
Number 2
Effects of Alfa Amylase Activity on Quality of Pasta Products (in Turkish)
A Study on the Application of the Short-Time Dough Processes with the Different Norms on the White Pan-Bread Production (Turkish with English Abstract)
Research on the Starter Culture Combinations of Kashar Cheese (Turkish with English Abstract)
Identification of Coliform Group and S. aureus, Isolated from Raw Caw Milks (Turkish with English Abstract)
Characteristic of Koumiss and Its Effects on Health (in Turkish)
Effects on Nitrosomyoglobine and Residual Nitrite Contents of the Frankfurter Production (Turkish with English Abstract)
Determination of Oxidation Levels of Oils at Different Temperatures and Durations Using Spectrophotometric Methods (in Turkish)
Post-Harvest Physiology and Cold Storage Experiment of Tomato Fruits: 1. The effect of Harvesting at Different Ripening Stages on some Quality Parameters during Ripening (Turkish with English Abstract)
Aflatoxin B1 and G1 Production in the Sterilized Mixed Feeds Which were Inoculated with Aspergillus parasiticus (Turkish with English Abstract)
The Food Advertisement on Consumer Behaviour (Turkish with English Abstract)
Number 3
Tahıl ve Ürünlerinin Zenginleştirilmesinde Dar Boğazlar ve Çözüm Yolları (in Turkish)
Tarla Bitkileri Merkez Araştırma Enstitüsü, Ankara (in Turkish)
The Effect of Pretreatment on Sour Cherry Juice Filtration (in English)
Confounders Encountered in the Microbiological Control of Yoghurt (Turkish with English Abstract)
Listeria monocytogenes’in İzolasyon Yöntemleri (in Turkish)
Protein-Water Interactions (Turkish with English Abstract)
Microbiological Quality of Ice-Creams Consumed in Elazığ (Turkish with English Abstract)
Research on the Quality of Tea Manufactured in Turkey (Turkish with English Abstract)
Evaluation of Turkish Teas According to Some Objective Quality Parameters (Turkish with English Abstract)
Effects of Frozen Storage Temperature and Storage Time on Some Physical, Chemical and Microbiological Properties of Hamburgers (Turkish with English Abstract)
Number 4
Effect of Lactic Culture Addition in the Bread Production with Liquid Ferment Method (Turkish with English Abstract)
Peroxidase Inactivation and Ascorbic Acid Degradation of Selected Vegetables During Microwave Blanching (in English)
Inhibition of Nitrosamine Formation in Meat Products Using Lactic Acid Bacteria (in Turkish)
Water Soluble, Insoluble and Total Ash Content of Black Tea Produced of Tea Leaves from Different Regions (Turkish with English Abstract)
Proteolytic activities of L. bulgaricus and S. thermophilus Used in Yoghurt Production (in Turkish)
Lipopolysaccharides in Drinking Milk (in Turkish)
Coagulation of Milk with Rennet (in Turkish)
How does the Oat Bran Reduces the Blood Cholesterol? (in Turkish)
Food Enrichment (Turkish with English Abstract)
The Thiamine and Riboflavin Contents of Main Wheat Varieties Grown in Turkey and Their Flours (Turkish with English Abstract)
Number 5
Researches on Characteristics Milks Presented for Human Consumption in Bursa Province and Investigation of Additives in These Milk Added for the Purposes of Adulteration (Turkish with English Abstract)
An Investigation on the Composition and Some Microbiological Properties of the Lor Cheeses (Whey Cheese) Sold in the Market of the Tekirdağ (Turkish with English Abstract)
A Study on Production and Organoleptic, Physical and Chemical Properties of Erzincan Şavak Cheese (Turkish with English Abstract)
Vitamin and Mineral Contents of Wheat Germ (Turkish with English Abstract)
A Research on Fatty Acid Composition of in Some Rapeseed Oils (Turkish with English Abstract)
A Study on Wine Making from Çalkarası and Cinsaut Red Grape Varieties by Carbonic Maceration Method (Turkish with English Abstract)
Peptonlaştırılmış Peynir Altı Suyu Proteinin Mikrobiyolojik Besiyerlerinde Kullanılabilirliği (Turkish with English Abstract)
Composition, Morphological, Physiological and Biochemical Properties of Sour Dough from Elazığ (Turkish with English Abstract)
Effect of Sex, Educational and Occupational Status on Consumer Food Awareness (Turkish with English Abstract)
A Study on the Residues of Some Fungicides in Greenhouse Tomatoes (Turkish with English Abstract)
Number 6
A Research on Use of Kefir Culture for White Cheese Production (in Turkish)
Importance of Listeria monocytogenes in Milk Technology (in Turkish)
The Effects of Variety and Location on the Thiamine and Riboflavin Contents of Wheat (Turkish with English Abstract)
Possible Use of Microcalorimeter in Cereal Technology General Characteristics of Differential Scanning Calorimetry (DSC) Method (in Turkish)
The Microbiological Risks in Low Water Activity Foods and Preventative Measures (Turkish with English Abstract)
The Effects of Low Level Electron Beams on the Patulin Production and Some of the Characteristics of Penicillium expansum and Aspergillus clavatus (Turkish with English Abstract)
A Research Study on the Determination of the Properties and Preservation of Liquorice Extract (Turkish with English Abstract)
A Fermented Soy Product “Miso” (Turkish with English Abstract)
Meeting Nutritional Objective with Soybean Products (in English)
Supercritical Fluid Processing (Turkish with English Abstract)
Volume 17
Number 1
State of Turkish Food Industry and Its Future (in Turkish)
The Possibilities of Improving the Baking Qualities of Wheat Germ Fortified Wheat Flour (Turkish with English Abstract)
The Effects of Variety and Environment on the Mineral Contents of Some Wheats (Turkish with English Abstract)
Researches on Certain Properties of Rapeseed and Rapeseed Oil with Low Levels of Erucic Acid (Turkish with English Abstract)
The Effect of Depectinization and Clarification on Sour Cherry Juice Quality (in English)
Comparison of Methods for Determination of Titration Acidity in Milk Powders (in Turkish)
Studies on Isolation and Identification of Yersinia enterocolitica from Cheese and Pasteurized Milk (Turkish with English Abstract)
Experiments on the Usage of Commercial Starter Cultures in the Production of Turkish Fermented Sausages
A Research on the Shelf Life of Smoked Rainbow Trout (Salmo gairdneri A. 1836) (Turkish with English Abstract)
Study on the Determination of the Changes Occurred During Holding and Processing and of Chemical Composition of Snails Obtained from Adana Region (Turkish with English Abstract)
Rolling Technology in Black Tea Manufacturing and Important Aspects to be considered (in Turkish)
Number 2
Effects of Sodium Tripolyphosphate, Storage Temperature and Storage Time on the Microbiological Properties of Hamburger (Turkish with English Abstract)
Possibilities for Using Microcalorimeter in Cereal Technology II. Use of Differential Scanning Calorimetry (DSC) in Cereal Technology (in Turkish)
The Bread Making Quality of Some Wheat Varieties Produced in Marmara Region (Turkish with English Abstract)
A Technological Research Study on the Processing of Wine from White Emir Grapes Grown in Nevşehir-Ürgüp Region of Turkey (Turkish with English Abstract)
A Study to Obtain Pure Aflatoxins (Turkish with English Abstract)
Composition and Mineral Content of Whey of Cheese Produced from Sheep Milk and Preserved by Hydrogen Peroxide and Potassium Sorbate (Turkish with English Abstract)
Iron Content of Milk Produced in Samsun Province (in Turkish)
Bacterial Flora Changes in Connection with Storage Time and Conditions of Pasteurized Milk (Turkish with English Abstract)
A Study on the Various Quantities of Acid Remover Applied to Raisin Vine in Pekmez Making Process (Turkish with English Abstract)
Detection of Irradiated Foods (in Turkish)
Number 3
The Effect of Nitrogenous Fertilizer on the Thiamine and Riboflavin Content of Wheat (Turkish with English Abstract)
An Investigation on the Possibilities of Using Potatoes as a Raw Material for Ethanol Production (Turkish with English Abstract)
Some Properties of Extracellular Bacillus Proteases and Optimisation of Enzyme Production (Turkish with English Abstract)
Polyphenoloxidase and Browning Reactions (Turkish with English Abstract)
A Study on the Determination of Physical and Chemical Properties of Crude Sunflower Oils and Soybean Oils Imported to Tekirdağ Harbour (Turkish with English Abstract)
Factors Affecting Nitrosomyoglobin Formation in Fermented Meat Products (in Turkish)
Discrimination of Virulent and Non-virulent Yersinia enterocolitica Isolated from White Pickled Cheese and Pasteurized Milk (Turkish with English Abstract)
Antibiotic Residues in Milk and Methods of Identification (in Turkish)
Use of Propionic Acid Bacteria for Cheese Ripening (in Turkish)
Casein: Introduction to Colloidal Structure (in Turkish)
Number 4
The Possibilities of Improving the Baking Quality of Wheat Germ Fortified Wheat Flours (Turkish with English Abstract)
Physicochemical Changes of Starch during Processing of Wheat into Bulgur (in Turkish)
The Effects of Light, Storage Temperature and Period on the Discoloration of Cornelian Cherry Nectars (Turkish with English Abstract)
Histamine Amino Acid Levels in Canned Tuna Fish (Turkish with English Abstract)
A Research on Microbiological and Chemical Properties of Butcher Meatballs (Kasap Köftesi) were Made in Butchery’s in Bursa (Turkish with English Abstract)
Effect of Homogenization at Different Pressures on Certain Properties of Set Yoghurt (Turkish with English Abstract)
Research on the Endurance and the Quality of the Kefirs Produced with Grain and Culture of Kefir by Using Cow Milk was operated in Different Thermic Methods (Turkish with English Abstract)
Effect of Interaction between Yeast and Lactobacilli on Stability (in Turkish)
The Utilization on Wine Factory Wastes as a Vegetable Oil Source (Turkish with English Abstract)
Good and Harmful Habits Affecting the Diet/Nutrition of Particularly the Families Living In Rural Areas (in Turkish)
Number 5
The Thiamine, Riboflavine and Iron Content in the Flours at Various Extraction Rates (Turkish with English Abstract)
Researches on Microbiology of Some Frozen Fruits and Vegetables and Changes Occurring During Storage (Turkish with English Abstract)
Research on the Composition and Production of Lemon Juice and Lemon Concentrate (Turkish with English Abstract)
A Research on the Identification of Isolated Lactic Acid Bacteria, and on the Developing Microorganisms During the Fermentation of Salgam Juice (Turkish with English Abstract)
Effect of Homogenization at Different Pressures on Certain Properties of Set Yoghurt II. Effects on Free Fatty Acid Content (Turkish with English Abstract)
Methods for Accelerated Ripening of Cheese- I (in Turkish)
The Investigation on the Bacteriological Quality of the Raw Milk Consumed in Eskişehir by the Public Health (Turkish with English Abstract)
Experiments on the Usage of Commercial Starter Cultures in the Production of Turkish Fermented Sausages
Use of Phosphates in Meat Products with Low Salt Content (in Turkish)
Alcohol Consumption in University Students This Research was Carried Out to Determine Alcohol Consumption of University Students Living in University Dormitories in Ankara (Turkish with English Abstract)
Number 6
Lactic Acid Bacteria of White Pickled Cheese in the Ripening Process (Turkish with English Abstract)
Methods for Accelerated Ripening of Cheese- II (in Turkish)
A Study on the Application of the Short-Time Dough Processes with the Different Norms on the French Type Bread Production (Turkish with English Abstract)
A Study on The Utilization of Mixograph in Bread Wheat Quality Evaluation (Turkish with English Abstract)
Production of Carrot Juice Using Lactofermentation Method (in Turkish)
A Study on the Peculiarities of the Sweetened and Sweet-Sour Pickles (Turkish with English Abstract)
Modelling of Thermophysical Properties of Sour Cherry Juice (in English)
Examination of Zearalenon and Aflatoxin B1 Residues in Beers Produced in Turkey Using Immunological Test Sticks (in Turkish)
Use of Phosphates in Meat Products with Low Salt Content (in Turkish)
The Effect of Vital Gluten and SSL (Na-Stearoyl-2-Lactilate) On Technological Properties of Corn Blended Flours (Turkish with English Abstract)
Purification of Flavonoids by Combining HPLC and Paper Chromatography Techniques (Turkish with English Abstract)
The Need for a “Food Law” for Developing Food Industry in Turkey (in Turkish)
Volume 18
Number 1
The Quality of Main Durum Wheat Varieties Grown in Turkey (Turkish with English Abstract)
Research on Bread Wheat Blending I. Improvement of Flour Yield and Ash Content by Blending (Turkish with English Abstract)
Effect of Salt Amount of Brine and Ripening Period, CaCl2 and Lecithin Addition Made on White Pickled Cheese Quality (Turkish with English Abstract)
A Study on the Changes of Water Holding Capacity and the Free Water Proportion of Beef (Turkish with English Abstract)
Effect of Microwave Cooking on Quality Properties of Meats (Turkish with English Abstract)
Changes in Fruit Quality of Ankara Pear Cultivar Grated on S.Ö. Quince Rootstocks During Cold Storage (Turkish with English Abstract)
The Effect of Radiation and Diphenyl on Lemons Inoculated with Penicillium italicum (Turkish with English Abstract)
An Investigation on the Pudding Can Production and Determination of the Sufficient Sterilization (F) Value (Turkish with English Abstract)
The Use and Importance of Sulphur Dioxide in Wine Making (Turkish with English Abstract)
Usage of Aspartame as Food Additives in Foods (Turkish with English Abstract)
Analysis Methods of Dietary Fiber (Turkish with English Abstract)
Number 2
Research on the Possibilities of Using Hydrolysed Whey Concentrate in Yoghurt Manufacture (Turkish with English Abstract)
Investigation of Possibility of Aflatoxin Occurrence in Bulgur .I (Turkish with English Abstract)
The Effect of Freezing on the Microflora of Tripe (in English)
Xylitol as a Sugar Alcohol; Properties, Production and its Uses in Foods (Turkish with English Abstract)
Flavour Components Occurred During Nonenzymatic Browning Reactions (Turkish with English Abstract)
Isolation of Pectin from the Sugar-Beet Pulp (Turkish with English Abstract)
The Determination of Trace Elements in Crude Oils Obtained from Soybean and Sunflower Seeds (Turkish with English Abstract)
The Effect of Nutrition Education on Nutritional Knowledge, Behaviour, Food Preparation and Cooking Methods of University Students (Turkish with English Abstract)
Immobilized Enzymes and Their Use in Food Industry (Turkish with English Abstract)
The Chemical Principles in Production of Various Modified Starches (Turkish with English Abstract)
The Use and Importance of Sulphur Dioxide in Wine Making (Turkish with English Abstract)
Number 3
Effects of pH and Temperature on Ethanol Fermentation from Whey (Turkish with English Abstract)
U Study on Production of a White Hard Raisin “Pekmez” by Using Different Gelling and Bleaching Agents (Turkish with English Abstract)
The Effect of Nitrogen Fertilizer Application on the Quality (Turkish with English Abstract)
Importance and Application Areas of Mathematical Modelling in Food Industry (Turkish with English Abstract)
A Study on the Home Canning Techniques in the Central Villages of Ankara Province and Determining of Organoleptic and Microbiological Properties of These Cans (Turkish with English Abstract)
Certain Vitamin and Mineral Contents of Different Durum Varieties and Corresponding Bulgurs Prepared Traditionally and Experimentally (Turkish with English Abstract)
A Study for Manufacturing and Organoleptic, Physical and Chemical Properties of Kars Gravyer Cheese (Turkish with English Abstract)
The Quality of Yoghurt Consumed in Bursa (Turkish with English Abstract)
A Study on the Peculiarities of the Cucumber, Tomatoes, Carrot, Green Pepper and Cabbage Pickles (Turkish with English Abstract)
Effects of Socioeconomic Levels, Educational and Occupational Status on Consumer Food Awareness (Turkish with English Abstract)
Number 4
The Effect of Temperature on the Penetration of Vinegar/Salt (Turkish with English Abstract)
Disease Characteristics of L. monocytogenes (Turkish with English Abstract)
Gıda Teknolojisinde Öncelikler ve Araştırma Gereksinimleri (Turkish)
Dioxin and its Contamination to Foods (Turkish with English Abstract)
Bifidobacteria and Lactobacillus acidophilus: Behaviour, Using for Dietary Purposes, Beneficial Effects and Applications of Products (Turkish with English Abstract)
A Study on the Kurut Produced in Van and its Province Abstract (Turkish with English Abstract)
Effects of Starter Cultures on Growth of Staphylococcus aureus in Fermented Meat Products (Turkish with English Abstract)
Effects of Ionizing Radiation on Food Components (Turkish with English Abstract)
The Obtained of Red Color Pigment from Red Grape Pomace (Turkish with English Abstract)
Polycyclic Aromatic Hydrocarbons in Foods (Turkish with English Abstract)
Number 5
Research on the Aflatoxin Content in Wines (Turkish with English Abstract)
Radiation Content in Frozen and Canned Foods its Changed During Processing (Turkish with English Abstract)
A Research on Nitrite Determination of Cheeses Produced in Thrace Region (Turkish with English Abstract)
Hazard Analysis and Critical Control Points System and its Applications in the Food Quality Control (Turkish with English Abstract)
The Importance of Raisin and “Pekmez” on Human Health and Nutrition (Turkish with English Abstract)
Effects of Dietary Fiber on Human Health (Turkish with English Abstract)
The Detection of the Ability to Growth and Enterotoxin Production of Staphylococcus aureus in Raw Meat Balls (Turkish with English Abstract)
Utilization of Various Carbohydrate Sources in Turkish Soudjouks (Turkish with English Abstract)
The Effect of Flour and Additives on Bread Quality and Staling (Turkish with English Abstract)
The Process to be Applied on Cream Running in Butter (Turkish with English Abstract)
Number 6
MUG Based Medium for Enumerating E. coli in Foods (Turkish with English Abstract)
The Effect of Milk Concentration on the Rennet Coagulation Time (Turkish with English Abstract)
Changes in Some Vitamin and Mineral Content of the Enriched Breads During Storage and the Baking Process (Turkish with English Abstract)
A Research on Some Compositional Properties of Melon Seed and Bitter Almond (in English)
A Research on the Possibility of Using Watermelon Juice in Fruit Juice Cocktails (Turkish with English Abstract)
Determination of Organic Acids in Fermented Sausage (Turkish with English Abstract)
A Survey on the Water Activity (aw) of some Foodstuffs (Turkish with English Abstract)
Lactose Intolerance (Turkish with English Abstract)
Natural and Synthetic Colours as Food Additives (Turkish with English Abstract)
Preservation Roles of Starter Cultures in Food and Dairy Industry (Turkish with English Abstract)
The Aroma Compounds of Coffee and Factors Which Affect on Coffee Aroma (Turkish with English Abstract)
Volume 19
Number 1
Study on Chemical Composition of Garlic (Allium sativum L.) Grown in Kastamonu City (Turkish with English Abstract)
The Effect of Temperature on the Color and Turbidity Stability of Sour Cherry Juice and Concentrate (Turkish with English Abstract)
The Effect of Various Heating Processes on Turkish Sausages (Turkish with English Abstract)
The Obtaining of Tartaric Acid from Grape Pomace and Determination of Tannin (Turkish with English Abstract)
An Investigation on the Use of Rye in the Production of Ethanol for Beverage (Turkish with English Abstract)
A Study on the Determining of Coagulation Time of the Different Proportions Soymilk/Cowmilk Blends (Turkish with English Abstract)
Changes in Chemical and Microbiological Composition of Two Varieties of Olive (Gemlik and Edincik) During Fermentation (Turkish with English Abstract)
Effect of Lactose Concentration on Ethanol Fermentation from Whey (Turkish with English Abstract)
Effect of Packaging Material, Storage Conditions and Time on the Quality of Refined Sunflower Oil (Turkish with English Abstract)
A Study on the Determination of Mix of Cow Milk by the Test of Enzyme Immunological, Sandwich-EIA in Goat and Sheep Cheese Samples Marketed in Munih (Turkish with English Abstract)
A Review of the Dietary Fiber Methodology I- Fundamentals of Methodology, Acid and Detergent Methods (Turkish with English Abstract)
Phosphates as Food Additives (Turkish with English Abstract)
Consumer Awareness of Food Qualities in Shopping (Turkish with English Abstract)
Number 2
A Study on the Effects of Irradiation Treatment of Wheat and Flour on Various Starch Properties (Turkish with English Abstract)
Enzymatic Hydrolysis and Production of Ethanol from Potato Starch (in English)
1992 Dünya Beslenme Deklarasyonu (Turkish)
The Effects of Yoghurt Bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus) on the Fermentation of Soudjouk (Turkish with English Abstract)
Changes in Sugars of Clear Honeys Kept in Glass Jars During Storage (in English)
Methods of Reducing the Sugar Content of Low Alcoholic Beverages Obtained from Grape (Turkish with English Abstract)
A Study on the Production of Orange Wine (Turkish with English Abstract)
Determination of Histamine Level of Sardines in Cold Storage (Turkish with English Abstract)
The Effect of Heat Treatment on the Rennetability of Cow and Goat Milks (Turkish with English Abstract)
The Use of Monascus Pigment in the Production of Fermented Foods (Turkish with English Abstract)
Thermophilic Microorganisms and Their Enzymes (Turkish with English Abstract)
Number 3
Research on the Quantity of Trans Fatty Acids and Conjugated Fatty Acids in Margarines Produced in Turkey (Turkish with English Abstract)
Role of Whey Protein on the Formation of Yoghurt Gels (Turkish with English Abstract)
Bloater Damage in Fermented Cucumbers (Turkish with English Abstract)
Impedance Method and Applications in Food Microbiology (Turkish with English Abstract)
Detoxifying Enzymes (Turkish with English Abstract)
The Microbiological Qualities of Tulum Cheeses Which were Made from Cow’s Milk and Packed and Ripened in Different Packing Materials (Turkish with English Abstract)
Pectin, its Physicochemical Properties, Production and its Use in Foods (Turkish with English Abstract)
The Use of Lactones in Dairy Industry (Turkish with English Abstract)
Determination of the Residues of 2,4-Dichlorophenoxyacetic Acid (2,4-D) in Tomatoes by High-Performance Liquid Chromatography (HPLC) (Turkish with English Abstract)
A Review of the Dietary Fiber Methodology II- Enzymatic Methods (Turkish with English Abstract)
The Cold Storage of the Fish Balls (Turkish with English Abstract)
Number 4
Research on the Determination of Suitability of Some Varieties of Grapes for Canning (Turkish with English Abstract)
Yersinia enterocolitica: A Foodborn Pathogen (Turkish with English Abstract)
Acidifying and Proteolytic Activities of Lactic Acid Bacteria Isolated from White Pickled Cheese (Turkish with English Abstract)
Influence of Some Pretreatments on the Quality of Frozen Okra (Turkish with English Abstract)
Fining Operation in Wine Making (Turkish with English Abstract)
The Effect of Heat Treatment of the Rennetability of Sheep and Goad Milks (Turkish with English Abstract)
The Effects of Different Drying Temperatures on the Quality of Wet-Harvested Gerek-79 Wheat (Turkish with English Abstract)
Hygiene Practices and Differences According to Season in the Factories Processed Animal Food of İstanbul (Turkish with English Abstract)
The Isolation of Lactobacillus curvatus as a Cause of H2S Production from Smoked and Vacuum Packaged Fermented Sausage (Turkish with English Abstract)
Ochratoxicosis and Ochratoxigenic Molds (Turkish with English Abstract)
Number 5
A Comparative Study on the Physical, Chemical and Organoleptical Qualities of Tulum Cheeses Which were Made from Cow’s Milk and Packed and Ripened in Different Materials (Turkish with English Abstract)
The Effects of Storage Period on Aniseed Essential Oil Composition (Turkish with English Abstract)
Using of Dairy Products in Infant Formulation (Turkish with English Abstract)
A Research of Rapid Detection of Salmonella in Foods (Turkish with English Abstract)
Cooking Quality and Composition of Dry Beans Grown in Turkey (in English)
The Microbiologic Analysis of Ice-cream which Consumed in Eskişehir (Turkish with English Abstract)
Relationship of Coffee with Blood Lipids and Coronary Heart Disease (Turkish with English Abstract)
Purification of Fig Tree Latex and its use in Antep Cheese Production (Turkish with English Abstract)
Investigations on the Determination of 2,4-Dicholorophenoxyacetic Acid (2,4-D) in Tomato by Gas Chromatographic Method (Turkish with English Abstract)
Investigation on the Formation Zearalenone in Corn (Turkish with English Abstract)
A Study on Prevention of Bloater Damage in Large Whole Cucumber Pickles which are Sliced Before Marketing (Turkish with English Abstract)
Utilization of Chhana whey for the Manufacture of Soft Drinks (in English)
Number 6
The Moulds Spoilage Agent on Fresh Strawberries (Turkish with English Abstract)
Some Physical and Chemical Characteristics of Persimmon Fruits Grown in Artvin-Yusufeli Valley (Turkish with English Abstract)
A Study in General and Microbiological Qualities of Local and Imported Infant Food Formulas Presented for Consumption in our Country and Investigation for the Presence of Certain Pathogens (Turkish with English Abstract)
The Determination of Vitamin D3 by High Pressure Liquid Chromatography (HPLC) (in English)
Microbiological and Some Physicochemical Characteristics of Erzincan Tulum (Şavak) Cheese Samples Sold in Closed Shopping in Elazığ (Turkish with English Abstract)
A Research on the Survival of Pathogens in Ice Cream (Turkish with English Abstract)
The Effect of Some Parameters on the Rennetability of Cow, Sheep and Goat Milks (Turkish with English Abstract)
Properties of Modified Atmosphere Packaging Films and Application on Fruits and Vegetables (in English)
Composition of Pistachio-Nuts Varieties Produced in Turkey (Turkish with English Abstract)
Physical and Chemical Properties and Fatty Acid Compositions of Tahin (Sesame Paste) (Turkish with English Abstract)
Studies on Isolation, Identification and Potential Pathogenicity of Yersinia enterocolitica in Frankfurter Type Sausage Samples (Turkish with English Abstract)
Volume 20
Number 1
Aflatoxin Formation in Red Peppers (Turkish with English Abstract)
Survival of Yersinia Enterocolitica and Some Enterobacteriaceae Species in Yoghurt (in English)
A Comparison of Microscopic Structures of Homogenized Dispersions of Isolated Soy-Protein, Whey and Fat as a Food Colloid(in English)
Effects of Some Milling Factors on the Quality in Pasta Production (Turkish with English Abstract)
Biosynthesis, Action and Importance of Ethylene with Regard to Postharvest Physiology of Horticultural Crops (Turkish with English Abstract)
The Importance of Aflatoxins in Alcoholic Beverages (Turkish with English Abstract)
The Using of Milk Ingredients and Milk Products at the Formula of Meat and Baking Products (Turkish with English Abstract)
Some Chemical and Physical Properties of Tehina Halvah and the Oils (Turkish with English Abstract)
Determination of Caffeine in Soft Drinks by High Performance Liquid Chromatography (in English)
The Determination of Sulphur Dioxide in Food by Conductometric Method and Comparison with Other Methods (Turkish with English Abstract)
The Effects of Nitrogen Fertilization on Semolina Yield Ash and Pigment Content in Durum Wheat (Turkish with English Abstract)
Number 2
Effect of Radurization on Microbiological, Chemical and Sensorial Properties of Chicken Meats (Turkish with English Abstract)
The Effects of Lactobacillus acidophilus and Lactobacillus bifidus Found Survival in Yoghurt on the Organism and the Health (Turkish with English Abstract)
The Study of Total Bacteria and Yeast-Mould in Hen-Eggs (Turkish with English Abstract)
Postharvest Quality Changes of Mushrooms (Agaricus bisporus): Comparison of Intact and Sliced Mushrooms (Turkish with English Abstract)
The Effect of Electrical Stimulation on Beef Carcasses (Turkish with English Abstract)
Chemical and Microbiological Changes During the Ripening of White Pickled Cheese (Turkish with English Abstract)
The Study on Some Stabilizers in Yoghurt Production (Turkish with English Abstract)
H2O2 and it’s Use in Cheese Technology (Turkish with English Abstract)
Immobilization of Enzymes and Potential Applications in Food Industry (Turkish with English Abstract)
Determination of the Quality Characteristics of Butter Milk Powder Manufactured by Using Different Concentration Rates and Drying Temperatures (Turkish with English Abstract)
Number 3
Determination of Physical Properties, Chemical Composition and Extraction Conditions of Carob Bean (Ceratonia siliqua L.) (Turkish with English Abstract)
Microbial Contaminations in Food Industry and Their Prevention (Turkish with English Abstract)
Effects of Different Treatments Applied to Cheese Milk on Qualities of Whey (Turkish with English Abstract)
Gaschromatographic and Masspectrometric Investigation on Coconut-Liquor (Malibu) (in English)
Bread Baking Potential and Quality of Durum Wheats (Turkish with English Abstract)
Bread Production by Chilled and Frozen Dough Technique (Turkish with English Abstract)
Applications of High-Pressure Technology in the Food Industry (Turkish with English Abstract)
Microorganisms Occurrence in Fermentation of Cucumber Pickle (Turkish with English Abstract)
Quality Parameters in Turkish Teas and the Distribution Ratios of Minerals into the Liquors at Different Liquoring Conditions (Turkish with English Abstract)
A Study on the Shelf Life of Tomatoes Harvested at Different Maturity Stages and Stored in a Cold Storage Room (Turkish with English Abstract)
Number 4
A Research on Quail and Duck Eggs for Total Bacteria and Yeast-Moul (Turkish with English Abstract)
Evaluation of the Production System and Some Physical and Chemical Characteristics of Karın Kaymağı Cheese (Turkish with English Abstract)
Shelf Life Determination Techniques of Foods (Turkish with English Abstract)
Natural Food Colorants (Turkish with English Abstract)
Determination of Some Technological Characteristics of Five Cultivars of Oranges Grown in the Çukurova Region for the Juice Industry (Turkish with English Abstract)
Comparison of Shelf Life and Quality Properties of Pasteurized Milk in Different Packages (Turkish with English Abstract)
Low-Fat Meat Products Technology (Turkish with English Abstract)
Effects of the Addition of Crude and Stabilized Wheat Germ Together with a Mixture of Improvers on Dough and Bread Characteristics (Turkish with English Abstract)
In Vitro Antimicrobial Effect of Propolis and its Fatty Acids (Turkish with English Abstract)
Number 5
The Presence and Importance of Listeria Monocytogenes in Milk and Cheese (Turkish with English Abstract)
Gıdaların Raf Ömrünü Etkileyen Faktörler ve Raf Ömrünün Belirlenmesi (Turkish with English Abstract)
Investigation on the Histamine Biogenic Amine in Canned Sardines (Turkish with English Abstract)
Technological Research on Processing Wine From Black Öküzgözü and Boğazkere Grape Varieties Grown in Elazığ Region, Turkey I. Experiments of 1988 and 1989 (Turkish with English Abstract)
Cooking Quality and Composition of Chickpeas Grown in Turkey (Turkish with English Abstract)
Researches on the Aroma Substances of Different Sake Samples (Turkish with English Abstract)
Modification Biotechnology of Fats by Lipase Enzymes (Turkish with English Abstract)
An Investigation on the Mineral Contents of Some Fruit Juices Marketed in Ankara (Turkish with English Abstract)
Effect of Pasteurization Norm and Storage Temperature on the Quality of Long-Life Yoghurt (Turkish with English Abstract)
A Study on the Some Physical and Chemical Characteristics of Honey Samples Collected from Van City Market and Their Comparison with the Related Standard (Turkish with English Abstract)
Controlled Atmosphere Storage of Pleurotus sajor-caju Mushroom Cultivar (Turkish with English Abstract)
Number 6
Türk Nar Sularının Bileşim Öğeleri (Turkish with English Abstract)
A Study on the Microbiological Contamination Sources in a Bottling Plant of Spring Water (Turkish with English Abstract)
Changes in Tyramine Level During the Ripening of Turkish Fermented Sausage (in English)
Effect of Using Some Additives on Bread Rolls Quality (Turkish with English Abstract)
Natural Food Colorants-II (Turkish with English Abstract)
A Study on Effects of Different Heat-Treatments on Curd and Whey Quality in White Pickled Cheese (Turkish with English Abstract)
Interactions Between Food and Packaging Material (Turkish with English Abstract)
Determination of Salmonella in Various Eggs (Turkish with English Abstract)
The Fatty Acid Composition of Sunflower (Helianthus annuus L.) Oil (Turkish with English Abstract)
Determination of the Coloring Agent Content of Confectionery in Ankara Market (Turkish with English Abstract)
Volume 01 - 10
Volume 1
Number 1
Agricultural Wastes Containing Cellulose and Benefiting from Them Through Biodegradation (in Turkish)
Possibility of Using Rabbit Meat in Meat Products (in Turkish)
Quality Aspects in Food Industry and Their Determination (in Turkish)
Turkish Food Standards (in Turkish)
Some Infectious Agents in Melase Technology (in Turkish)
Production of Apple Juice by Fermentation of Mash (Enzymation) (in Turkish)
Food and Poisons (in Turkish)
Number 2
Faculty of Food (in Turkish)
Recent Developments in Canned Fish Technology (in Turkish)
Impacts of Diet on Brain Development and Behaviour (in Turkish)
Researches on the Amount of Catechin in Wines (in Turkish)
Examination of Purity of Butters in Ankara Market Through Gas Chromotography (Turkish with English Abstract)
Number 3
What the Hunger Makes you of Think of (in Turkish)
Aseptic Packaging Systems in Dairy Technology (in Turkish)
Breeding of Bread Wheat and the Quality (in Turkish)
Researches on Lactic Acid Bacteria and Moulds Growing in Fruits and Tomato Juices (in Turkish)
Determination of Glucose, Maltose and Dextrin by Enzymatic- Optic Methods (in Turkish)
Number 4-5
Agricultural Statistics of Turkey (in Turkish)
Development of Fermentation Technology and Biotechnology and Its Economical Impacts (in Turkish)
A research on the Composition of the Vinegars in the Market (in Turkish)
A New Drying Technology (in Turkish)
Toxicity Factors of Plastics Used In Packages of Foodstuff (in Turkish)
Foreign Matter in Foodstuffs (in Turkish)
Examination of the Pistachio Shells Under Different Strength (in Turkish)
Volume 2
Number 1
Storage of Fruit Pulps and Juices in Storage Tanks Through Aseptic Filling (in Turkish)
State and Importance of Dairy Industry In Turkey (in Turkish)
Development of Fermentation Technology and Biotechnology and Its Economical Impacts (in Turkish)
Foreign Matters in Foodstuffs (in Turkish)
Number 2
Changes in Quality Aspects and Nutritional Values of Fruits and Vegetables During Cold or Frozen Storage (in Turkish)
Storage of Fruit Pulps and Juices in Storage Tanks Through Aseptic Filling (in Turkish)
The Explanation of Presence of Patulin in Processing of Fruit Juices (in Turkish)
Meat Thermometer and the Importance of pH in Meat Products (in Turkish)
The Effect of Additives on Efficiency of Citric Acid Production (in Turkish)
Project Activities (in Turkish)
Number 3
A Brief Overview of Modern Wine Technology (in Turkish)
Grinding in Production of Raisin Vinegar and The Effects of Different Additives on Fermentation Time and Efficiency (in Turkish)
Control of "Enzymatic Browning" Reaction by Inhibitors during Processing of Amasya Apples to Fruit Juice(in Turkish)
Food and Enzyme (in Turkish)
Recent Developments in UHT Dairy Processing Technique (in Turkish)
Liquid Chromatography Used in Food Analysis (in Turkish)
Number 4-5
Liquid Chromatography Used in Food Analysis (in Turkish)
Quality and Quality Control In Foods (in Turkish)
Wine Economy in Turkey (in Turkish)
Toxic Compounds that can be present in Legumes (in Turkish)
Nutritional Value of Sterilized Milk Processed using UHT Method (in Turkish)
Use of Microbial Protein as Animal Feedingstuff (in Turkish)
Food Supply to the Mass Consumption Places and the Problems Faced (in Turkish)
Importance of Tea in Turkish Economy (in Turkish)
Number 6
Control and Standardization of Food (in Turkish)
Combined Chromatographic Method for Identification of the Amount of Oxidation Occured During Deep Frying (in Turkish)
The Measures to be Taken In Dairy Establishment to Avoid Environmental Pollution (in Turkish)
Microflora of Olive (in Turkish)
Strater Cultures Used in Sucuk Production (in Turkish)
Plastics Used for Packaging of Foodstuffs (in Turkish)
Aflatoxin Analysis in Foodstuffs (in Turkish)
Volume 3
Number 1
Definition, Technique and Areas of Use of Freeze Drying (in Turkish)
Acquisition Natural Coloring Agent Antician (in Turkish)
Tea Degustation Method (in Turkish)
Whey and Its Value (in Turkish)
Spoilage Moulds in Canned Fruits and Fruit Juices (in Turkish)
The Relation Between Odour and Cold Stores and Vessel Cold Stores (in Turkish)
Utilisation of Dairy Production Wastes in the Light of New Developments and Its Economic Importance (in Turkish)
Number 2
Wheat- Flour- Bread (in Turkish)
A Research on Usefulness of Domestic and Foreign Pea Varieties Grown in İzmir in Canning (in Turkish)
Diacetyl, Acetoin 2,3- Butanediol and 2,3-Pentanediol in Beer (in Turkish)
Wastes of Dairy Factories and Their Microflora (in Turkish)
Rapid Protein Detection in Raw Materials (in Turkish)
General Reactions, Effects and Conditions of Different Additives Used for Quality Improvements in Meat Products Industry (in Turkish)
Number 3
An Investigation on Obtaining Extract from the Hops Grown in Our Country (in Turkish)
Ascorbic Acid Used as Color Stabilizer in Meat (in Turkish)
Use of Starch in Food Industry (in Turkish)
Methods of Utilising Whey Proteins (in Turkish)
Latest Applications in Tea Fermentation Technique and the Changes in Chemical Composition of Dried Tea During Storage (in Turkish)
Number 4-5
Relation Between Technology and Composition in Malt, Malt extract and Beer Production (in Turkish)
Importance of Selective Hydogenation in Nutrition Physiology (in Turkish)
Utilization of Industrial Wastes Through Microbiological Methods (in Turkish)
Identification of Suitable Sterilization Conditions for Food Processing (in Turkish)
Changes in the Quality Aspects of Drum Wheat Products (Semoline and Macoroni ) During Production (in Turkish)
Use of Plastic in Packages (in Turkish)
Effects of Plastic Packages on Foodstuffs (in Turkish)
Utilisation of Plastic Materials in Food Packaging (in Turkish)
Effects of Heat on the Milk During UHT Sterilization Techniques (in Turkish)
Factors Affecting the Salt Absorption of Cheese (in Turkish)
General Evaluation of the 2nd Food Technology Seminar (in Turkish)
Number 6
Changes Occurring in Ascorbic Acid During Canning or Processing into Stum of Tomato (in Turkish)
Deep Frying Process and Oxidative Changes in the Frying Oil (in Turkish)
Preservation of Fishes by Chilling- Freezing and Salting Methods (in Turkish)
A Study on the Locations of Establishments of Turkish Dairy Industry Institution (in Turkish)
Food Poisonings (in Turkish)
Volume 4
Number 1
Oil Dilemma and "Turkish Oil Board" (in Turkish)
A Research on Enrichment of Protein Content of Bread with Brewing Waste Yeast (in Turkish)
Smoking in Meat Technology (in Turkish)
Importance of Vegetables in Health and Nutrition (in Turkish)
Drinking Milks Produced Using Milk Powder (in Turkish)
Transmission of Pesticides into Milk (in Turkish)
Food Poisonings (in Turkish)
Number 2
Addition of Potato Flour into Bread Flour (in Turkish)
Factors Affecting The Quality of Wheat and Their Interaction (in Turkish)
Importance of Sterilized Milk, its Technology and the Changes Occuring During Its Storage (in Turkish)
Certain Aspects of Relation between Diet and Fat (in Turkish)
Number 3
A research on Determination of Coagulation Power of Cheese Starters (in Turkish)
Quark and Certain properties (in Turkish)
Basic Principles of Sensory Analysis of Food (in Turkish)
Some Factors Affecting Meat Quality (in Turkish)
Acquisition of Protein Concenrate Through Coagulationof Cottage Cheese Whey by CPS9 Sodiumhexamethaphosphate (in Turkish)
Number 4-5
Importance, Specifications and Production Technologies of Bacterial Alfa-Amylase (in Turkish)
Possible Adulterations and Chances of Proving in Fruit Juices (in Turkish)
Role of Oxidation in Losses during Production of Vegetable Oils (in Turkish)
State of Turkish Dairy Sector and Its Future (in Turkish)
Nutrition of Elderly People (in Turkish)
Number 6
Spoilage Microorganisms in Meat (in Turkish)
Carotenoids With Provitamin A Activity (in Turkish)
A research on Loss of Coagulation Properties of Some Commercial Cheese Enzyme Stored in the Refrigirator and Ambiently (In front of the window) (in Turkish)
Changes Occurring in The Milk During Cold Storage (in Turkish)
Quality and Nutritional Properties of Ready made Fruit Juices (in Turkish)
Volume 5
Number 1-2
Determination of Presence of Milk Powder in Sterilized Milk (in Turkish)
Possibility of Utilizing Hydrogen per oxide in Dairy Production (in Turkish)
Main Areas of Use of Mushrooms in Food Technology and Canning (in Turkish)
Enterococci bacteria and Their Importance (in Turkish)
Continuous System in Wine Production (in Turkish)
Number 3
Immobilisation of Enzymes and Microorganisms and Their Uses in Food Industry (in Turkish)
Importance of Cellulose Containing Food for Health (in Turkish)
Production of Citrus Fruits in Mediterranean Region and the Challenges (in Turkish)
Methods of Reducing High Level of Nucleic Acids in Microbial Proteins (in Turkish)
A Colorimetric Method Used for Determination of Gelatin Added to Milk and Ice-creams (in Turkish)
Research Concept in Turkey and Agricultural Researches (in Turkish)
A Mislaid Drink : Kefir (in Turkish)
Number 4
What Should be the Turkish Food Policy? (in Turkish)
The Future Importance of Fermentation Technology in Food Industry (in Turkish)
Aflatoxin B1 Problem in Flours (in Turkish)
Importance of Additives in Turkish Bread Industry (in Turkish)
Possibility of Using Sorbic Acid and Sorbates in Cheese Making (in Turkish)
Use of Single Cell Protein (SCP) in Human Nutrition (in Turkish)
Colorimetric Detection of Pepper Bitterness (Capsaisin) with Folin-Ciocalteu Solution (in Turkish)
Number 5
Searching for Iodine in Running and Tap Waters in Ankara (in Turkish)
Bacillus stearothermophilusSpores as Sterilization Indicator (in Turkish)
Relocation of Acid Radicals in Lipids (Triglycerides) (in Turkish)
Yoghurt and its Production Around the World (in Turkish)
Number 6
A New Method for Clarification of Apple Juice by Thermal Technique (in Turkish)
Relocation of Acid Radicals in Lipids (Triglycerides) (in Turkish)
Yoghurt and its Production Around the World (in Turkish)
Volume 6
Number 1-2
Some Factor Affecting Buying Behavior of Consumer (in Turkish)
Formation of Histamine in Food and Histamine Toxication (in Turkish)
New Methods of Analysis for Determination of the Level of Decomposition of Frying Oils (in Turkish)
Effect of pH on Growth of Clostridium Botilinum in Foodstuff (in Turkish)
Measurement of pH and Oxygen during Fermentation (in Turkish)
Number 3
Research of the Relation Between the Iron, Tin and Lead Content of Some Canned Vegetables and Tin Plate Coating Weight (in Turkish)
Triterpenic Compounds in Olives and Challenges during Physical Refining (in Turkish)
An Investigation on the Aroma Components of the Hops Grown in Turkey (in Turkish)
Frozen Storage of Food of Plant Origin (in Turkish)
A Research on Ascorbic Loss of Boiled and Baked Potatoes (in Turkish)
Number 4
Researches on Wine Production from Certain Fruits (in Turkish)
Fish Microflora and Spoilage Bacteria in Canned Fish (in Turkish)
Kefir (in Turkish)
Derivation of Pectin from Sunflower Pallets I. Effect of Tempertaure on Extraction (in Turkish)
Researches on Hygienic Qualities of Airan and Yoghurt Samples Sold in Ankara Markets (in Turkish)
Utilization of Dairy By-products Following Purification of Minerals Through Electrodialysis (in Turkish)
Number 5
Dietary Problems (in Turkish)
Effect of Food Processing on Nutritional Quality (in Turkish)
Nutritional Value of Yoghurt and Its Properties Relative to Health (in Turkish)
Importance of Vegetable Oils in terms of Nutrition and Human Health (in Turkish)
Compounds in Honey and their Effects on Properties of Honey (in Turkish)
Number 6
Food, Nutrition and Hunger Problems in the World and in Turkey (in Turkish)
An Investigation on the Composition Vinegars Produced from and Dried Grape an Quality Control Methods (in Turkish)
Characteristics of Milks Sold in Erzurum Markets and Examination of Different Adulterations in Those Milks (in Turkish)
Poultry meat Technology I. Slaughter and Cleaning (in Turkish)
Contribution of Industrial Microbiology to Control of Environmental Pollution (in Turkish)
Volume 7
Number 1
Researches on Nutritious Media Used for Isolation of Lactic Acid Bacteria Die (in Turkish)
Importance of Cold Storage in Production and Marketing of Fresh Fruits (in Turkish)
The Effects of the Spices on the Microorganisms Which are Used in Foods and Their Roles on the Contamination(in Turkish)
Use of Plastic Packaging Materials in Food Industry and Their Impacts (in Turkish)
Number 2
Some Factors Influencing Patulin Production (in Turkish)
Determination of Freezing Point Depression in Milks of Cows, Goats and Ewes (in Turkish)
Researches on Some Properties of Cheese Whey and Curd (in Turkish)
Poultry Meat Technology 2. Chilling of Poultry Meat (in Turkish)
The Use of Microbial Rennets in Cheese Making (in Turkish)
A Technical Study in Some Wine Cooperative Establishments in Southern France (in Turkish)
Number 3
Some Measures for Problems of Food Industry (in Turkish)
Investigations on Changes Regarding the Microorganism Counts in Row Milks Stored at Different Temperatures (in Turkish)
The Amount of Nutritional Elements Lost With Pulper Residues of Apricot and Peaches (in Turkish)
Comparison of Canning and Freezing Preservation Processes for Peas and Green Beans Produced in Çanakkale Region (in Turkish)
A Study on the Malonaldehyde Content of Some Sausages, Salamis and Turkish Soudjouks (in Turkish)
An Investigation on the Extracted Honeys Which are Consumed in the City of Erzurum (in Turkish)
An Investigation on the Composition of Turkish Distilled Alcoholic Beverages Especially on the Methanol Quantity (in Turkish)
Malabsorption, Intolerance and Allergy Cases Related with Lactose and Milk Proteins (in Turkish)
Microbiological Quality Control in Cans (in Turkish)
Main Problems of Food Industry and Solutions (in Turkish)
Number 4
Basic Principles of Reverse Osmosis and Ultrafiltration and Their Use In Food Industry (in Turkish)
Cooling Systems for Transportation of Frozen Products (in Turkish)
Microflora of Tomato Paste and Changes of Their Quantities in Storage Period (in Turkish)
Losses in Milks Heated in Different Containers Due to Adsorption (in Turkish)
Biochemical, Physiological and Nutritional Properties of Flavan Conjugates of Friut Origin (in Turkish)
Formation of Nitrites and Nitrosamines in Some Foodstuffs and Their Adverse Effects on Health (in Turkish)
Studies on the Quality of Butter Provided for Consumption in Ankara (in Turkish)
An Overview of Problems Concerning Food and Nutrition in Turkey on the Occasion of First World Food Day (in Turkish)
Number 5
Distribution of Iron, Copper, Lead and Mercury in Turkish Teas and Liquors (in Turkish)
Methods of Analysis of Undigested Polysaccharides (in Turkish)
Tomas Cheese, I. The Microflora of Tomas Cheese (in Turkish)
Pesticide Residue Analysis-I (in Turkish)
The Study on Polygalactronase Activity of Aspergillus spp. (in Turkish)
Bacteriophages and Problems Faced in Milk Technology (in Turkish)
A Study on Lactic Acid Bacteria were Isolated from Nevşehir and İzmir Region Wines (in Turkish)
Number 6
Researches on Flora of Coliform Bacteria in Raw Milk (in Turkish)
A research on Quince and Its Concentrate (in Turkish)
Crude Fiber Content of Turkish Teas and Their Evaluation From the Quality Standpoint (in Turkish)
Tomas Cheese. II. The Changes of Natural Flora and P. roqueforti Strains Which had Bean Added to the Cheese Samples, During the Ripening (in Turkish)
Investigations on Some Qualities of the Milk Sold in the Streets of Ankara (in Turkish)
Analysis of Pesticide Residues -II (in Turkish)
Freezing in Biosystems and Recent Technological Developments (in Turkish)
Volume 8
Number 1
A Research on Microflora of Kefir (in Turkish)
Viscosity of Filling Water in Canned Okra and Factors Affecting the Viscosity (in Turkish)
Xanthan Gum (in Turkish)
Relation between the Color and Quality of Foodstuffs (in Turkish)
Naringin as the Bitterness Element in Citrus Fruits Juices (in Turkish)
Water Activity and Its Importance in Food Processing (in Turkish)
Analysis of Pesticide Residues – III (in Turkish)
Number 2
Amount of Hydroxymethylfurfural (HMF) in Fruit Juice (in Turkish)
Distribution of Natrium, Potassium and Calcium in Turkish Teas and Liquors (in Turkish)
Microbial Fat Production From Molasses in Continuous Culture (in Turkish)
Quality of Cheeses Sold in Ankara Market (in Turkish)
Effect of Different Frying Techniques Used in Institutional Catering Services on Quality of Fried Foodstuff (in Turkish)
Refining of Anchovy Fat (in Turkish)
Production of Pure and Trans-Iso-HumulonE (in Turkish)
Principles of Economical Nutrition (in Turkish)
Future of Single Cell Proteins (in Turkish)
Number 3
Optimum Efficiency Value of Bleaching Earth and Effects of Bleaching Conditions on This Value (in Turkish)
Affects of Pesticide Usage on Residue Levels in Milk (in Turkish)
Effect of Use of Carboxymethycellulose (CMC) on Maintenance of Turbidity of Fruit Nectars (in Turkish)
Lemonine as a Bitterness Factor in Citrus Fruit Juices (in Turkish)
Freezing Preservation of Fruits and Vegetables (in Turkish)
Effect of Food Processing Technique on Vitamin Loss (in Turkish)
Number 4
The Physical and Chemical Characteristics of Rosa hips (Rosa sp) in the Different Ripening Stages (in Turkish)
The Processing Possibilities of the Rose hips (Rosa sp) (in Turkish)
The Effects of Alar on Some Chemical Properties of Kütahya Sour Cherry Variety (in Turkish)