| Polonya'da Üretilen Kabuklu Fındıkların Nem Miktarı ve Rengi Üzerine Kavurma iş leminin Etkisi | Joanna BRYS, Piotr KOCZON, Hanna Ciemniewska ZYTKIEWICZ, Andrzej BRYS, Katarzyna SUJKA | 6–10 |
| Effect of Roasting Process on Moisture Content and Colour of Polish Inshell Hazelnuts | Hanna CİEMNİEWSKA-ŻYTKİEWİCZ, Joanna BRYŚ, Andrzej BRYŚ, Katarzyna SUJKA, Piotr KOCZOŃ | 6–10 |
| Geleneksel İçecek Sübyenin Reolojik Özellikleri | Serdal SABANCI, Cansu CELEBİ, Filiz ICİER | 11–15 |
| Rheological Properties of Sübye, Traditional Beverage | Serdal SABANCI, Cansu CELEBİ, Filiz ICİER | 11–15 |
| Kurutulmu Safran (Crocus sativus L.) Stigmasının Krokin İçeriği Üzerine Depolama ve Yetiş tirme Koş ullarının Etkisi | Amir RAHİMİ, K. JAİMAND, A. N. ASHTİANY, M. B. REZAEE | 16–19 |
| Effects of Storage and Cultivation on Crocin Content of Dried Stigma of Saffron Crocus sativus L. | Amir RAHİMİ, M B REZAEE, K JAİMAND, A N ASHTİANY | 16–19 |
| Optimization of Hazelnut Oil Extraction by Microwave Assisted-Soxhlet Equipment using Response Surface Methodology | Erkan KARACABEY, İlknur TUNÇ, Firdevs ÇALIŞKAN, Response Surface METHODOLOGY, Gülcan ÖZKAN | 20–28 |
| Effect of Black Carrot Quantity on Composition and Sensorial Properties of Turnip Juice, Shalgam | Cemal KAYA, Mustafa BAYRAM, Onur SARAÇOĞLU, Yasemin ESİN, Sebiha ERDOĞAN | 29–34 |
| Effects of Different Natural Antioxidants on Physical Properties of Peanut Oil During Frying | Buket AYDENİZ, Emin YILMAZ | 35–42 |
| Resveratrol Concentrations of Red Wines Produced from Boğazkere and Öküzgözü Wine Grape Varieties Harvested from Different Regions of Turkey | Ünal RIZA YAMAN, Hatice Kalkan YILDIRIM, Belkıs ADIGÜZEL, Ufuk YÜCEL | 43–50 |
| Breakfast Habits of Elementary School Students and Their Relationship with School Canteen | İlyas ÇELİK, Ayşen ORHAN | 51–56 |
| İyot Eksikliğinin Neden Olduğu Hastalıkları Önleme ve Gıdalarda İyot Analiz Yöntemleri | Barış TUNCEL, Yasin ÖZDEMİR, Nesrin Kurtar BOZBİYİK | 57–62 |
| Prevention from Iodine Deficiency Disorders and Iodine Analysis Methods in Food | Nesrin Kurtar BOZBİYİK, Yasin ÖZDEMİR, Barış TUNCEL | 57–62 |
| Use of Bacteriocin Producing Lactic Acid Bacteria for Probiotic Purpose | Filiz ÖZÇELİK, Gökşen GÜLGÖR | 63–68 |
| Food Ingredients in Preventing Obesity | Pınar ERCAN, Sedef Nehir EL | 69–77 |
| Recent Developments in Production, Consumption and Marketing of Milk and Dairy Products in the World and Turkey | Vecdi DEMİRCAN, M. Çağla KART ÖRMECİ | 78–96 |
| Recent Developments in Production, Consumption and Marketing of Milk and Dairy Products in the World and Turkey | M Çağla ÖRMECİ KART, Vecdi DEMİRCAN | 78–96 |
| Microencapsulation in Dairy Technology | Oktay YERLİKAYA, Merve AÇU, Özer KINIK | 97–107 |
| Methods for Determination of Surface Tension and Contact Angles of Cooking Oils | Neriman BAĞDATLIOĞLU, Alev YÜKSEL AYDAR | 108–114 |
| Prebiotics: A Significant Food Ingredient for Metabolism | Semih ÖTLEŞ, V Hazal ÖZYURT | 115–123 |
| Toplu Beslenme Sistemlerine Genel Bir Bakış | Fügen ÖZKAYA DURLU, Aybuke SEZGİN CEYHUN | 124–128 |