| Escherichia coli ?-Glukuronidaz Enziminin Saptanmasında İmmunomanyetik Ayırmayla Birleştirilmiş Kemiluminesans Temelli Optik Biyosensör | Şeref TAĞI, Arthur G. RAND | 75–84 |
| A Chemiluminescence Based Optical Biosensor Coupled with Immunomagnetic Separation for the Detection of ββ-Glucuronidase from Escherichia coli βββ-Glucuronidase from βββ-Glucuronidase from | Şeref TAĞI, Arthur G RAND | 75–84 |
| Portakal Suyundaki Pektin Metil Esterazın Termosonikasyon ve Isıl Pastörizasyon İşlem Koşullarında İnaktivasyon Kinetiği | Suleyman POLAT, Hasan FENERCİOGLU, Asiye AKYİLDİZ, Erdal AGCAM | 85–91 |
| Inactivation Kinetics of Pectin Methyl Esterase under Thermosonication and Thermal Pasteurisation Process Conditions in Orange Juice | Erdal AGCAM, Suleyman POLAT, Asiye AKYİLDİZ, Hasan FENERCİOGLU | 85–91 |
| Şalgam Fermantasyonundaki Baskın Mikrofloranın Sayımı ve Tanımlanması | Emel Ünal TURHAN, Zerrin ERGİNKAYA | 92–97 |
| Enumeration and Identification of Dominant Microflora during the Fermentation of Shalgam | Zerrin ERGİNKAYA, Emel ÜNAL TURHAN | 92–97 |
| Süt Tipi, Pastörizasyon ve Paketleme Materyalinin Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Serbest Yağ Asidi Profili Üzerine Etkisi | Ayla ARSLANER, İhsan BAKIRCI | 98–104 |
| Effect of Milk Type, Pasteurization and Packaging Materials on Some Physicochemical Properties and Free Fatty Acid Profiles of Tulum Cheese | Ayla ARSLANER, İhsan BAKIRCI | 98–104 |
| Çiğ Sütlerin Ağır Metal İçerikleri Üzerine Çevre Koşullarının Etkisi | Hale Secilmis CANBAY, Serdal OGUT, Humeyra ULUDAĞ | 105–110 |
| Effect of Environmental Factors on Heavy Metal Content of Raw Milk | Serdal OGUT, Hale SECİLMİS CANBAY, Humeyra ULUDAĞ | 105–110 |
| Effect of Green Tea Extract and Whey Proteins on Experimental Gastric Ulcer Model in Rats | Feriha ERCAN, Hülya GÜÇLÜ, Ayliz ÖĞÜNÇ VELİOĞLU, Berna LAÇİN KARAKOYUN, Güler TOPÇU, Ahmet Özer ŞEHİRLİ | 111–122 |
| Changes in Oxidation Parameters during Storage of Tarhanas Produced with Different Ratios of Tomato and Paprica Paste Waste Materials | Fatma IŞIK, Aydın YAPAR | 123–135 |
| Determination of Aflatoxin B1 in Red Pepper (Capsicum annuum L.) Flakes UsingNear-Infrared Reflectance Spectroscopy (NIRS) | Osman KOLA, Murat Reis AKKAYA, Tarık YÖRÜKOĞLU, Tuğberk ANÇEL | 136–140 |
| Determination of Aflatoxin B1 in Red Pepper Capsicum annuum L. Flakes Using Near-Infrared Reflectance Spectroscopy NIRS | Murat Reis AKKAYA, Osman KOLA, Tarık YÖRÜKOĞLU, Tuğberk ANÇEL | 136–140 |
| Optimization of Microwave-Assisted Predrying and Deep Frying Conditions in Production of Fried Zucchini Slices | Erkan KARACABEY, Cem BALTACIOĞLU, Erdoğan KÜÇÜKÖNER, Şehriban Gül ÖZÇELİK, Merve Seçil TURAN | 141–150 |
| Influence of Somatic Cell Count of Raw Milk on Sensory Properties of Yogurt | Atakan KOÇ, Selda BULCA, Mustafa DURAN | 151–157 |
| Viability of Probiotic Microorganisms in Digestive System Models | Firuze ERGİN, Emine Mine GÖÇER ÇOMAK, Ahmet KÜÇÜKÇETİN | 158–165 |
| An Alternative Method for Thawing of Frozen Foods: Ohmic Thawing | Filiz İÇİER, Ömer Faruk ÇOKGEZME | 166–171 |
| A New Approach in Edible Oil Refining: Minimal Refining Method | Onur ÖZDİKİCİERLER, Fahri YEMİŞÇİOĞLU, Aytaç Saygın GÜMÜŞKESEN | 172–179 |
| New Developments in Food Packaging | İlyas ÇELİK, Gözde TÜMER | 180–188 |
| Textural Structure of Kuru Kaymak (Dry Clotted Cream) | Ebru ŞENEL, Barbaros ÖZER, Metin ATAMER, Adnan HAYALOĞLU | 189–195 |
| Infrared (IR) Technology and Its Use in Food Processing | Neşe TUNCEL YILMAZ, N. Barış TUNCEL | 196–203 |
| Production Methods and Product Properties of Dulce de Leche | Seher ARSLAN, Cansu TUNA | 204–208 |
| Cheese as Flavor Ingredient and Current Status in Enzyme-Modified Cheese Technique | Perihan KENDİRCİ, Mustafa ÇAM, Haşim KELEBEK, Deniz BAŞ, Zafer ERBAY, Pelin SALUM, Serkan SELLİ | 209–217 |
| Taste-Odor Interactions | Yeşim ELMACI, Ceren YAPAREL | 218–224 |
| Turkish Food Legislation: From Past to Future | Haluk ERGEZER, Ramazan GÖKÇE | 225–229 |