| Bitkisel Yağlarda Polar Bileşik İçeriğinin Diferansiyel Taramalı Kalorimetre ve Fourier Dönüşümlü Orta-Kızılötesi Spektroskopi ile Belirlenmesi | Katarzyna SUJKA, Joanna BRY?, Ewa Ostrowska LİG?ZA, Hanna ?YTKİEWİCZ CİEMNİEWSKA, Piotr KOCZO?, Magdalena REDER | 6–10 |
| Determination of Polar Compound Contents of Vegetable Oils by Differential Scanning Calorimetry and Fourier Transformed Mid-Infrared Spectroscopy | Magdalena REDER, Joanna BRYŚ, Ewa Ostrowska LİGĘZA, Hanna CİEMNİEWSKA-ŻYTKİEWİCZ, Katarzyna SUJKA, Piotr KOCZOŃ | 6–10 |
| Aspergillus flavus ile Enfekte Olmuş Fındıkların Belirlenmesi için FT-IR Spektroskopisi ve Diskriminant Analiz Kombinasyonu Kullanımı | Katarzyna SUJKA, Hanna ?YTKİEWİCZ CİEMNİEWSKA, Piotr KOCZO?, Anna MATLİNGİEWİCZ, Edyta LİPİ?SKA, Magdalena REDER | 11–18 |
| Use of FT-IR Spectroscopy Combined with Discriminant Analysis for Identification of Hazelnuts Infected by Aspergillus flavus | Magdalena REDER, Edyta LİPİŃSKA, Hanna CİEMNİEWSKA-ŻYTKİEWİCZ, Katarzyna SUJKA, Piotr KOCZOŃ, Anna MATLİNGİEWİCZ | 11–18 |
| Yüzey Tepki Metodu Kullanılarak Baharat ve Limon Kabuğu Tozuyla Foksiyonel Çikolata Tasarımı | Ali Rıza TEKİN, Fatma ALBAK | 19–25 |
| Development of Functional Chocolate with Spices and Lemon Peel Powder by using Response Surface Method: Development of Functional Chocolate | Fatma ALBAK, Ali Rıza TEKİN | 19–25 |
| Farklı Prebiyotik Kombinasyonlar ile Üretilen Probiyotik Yoğurtların Önemli Kalite Karakteristiklerinin Depolama Süresince Belirlenmesi | Arzu Kavaz YÜKSEL, İhsan BAKIRCI | 26–33 |
| Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage | Arzu KAVAZ YÜKSEL, İhsan BAKIRCI | 26–33 |
| Tarhananın Fiziksel ve Kimyasal Özellikleri Üzerine Kızılcık Kullanımının Etkisi | Fatma IŞIK, İlyas ÇELİK, Yusuf YILMAZ | 34–40 |
| Effect of Cornelian Cherry Use on Physical and Chemical Properties of Tarhana | Fatma IŞIK, İlyas ÇELİK, Yusuf YILMAZ | 34–40 |
| Discrimination of Commercial Red Wines Produced in Different Regions by Electronic Nose Based on their Aroma Profiles | Figen KOREL, Ünal Rıza YAMAN, Ufuk YÜCEL | 41–45 |
| Determination of Aflatoxin, Ochratoxin A, Zearalenone, Fumonisin and Deoxynivalenol Myctoxins in Cereals and Cereal Based Products | Gözde BAKIRCI TÜRKÖZ | 46–56 |
| Physicochemical and Microbiological Quality of Yoghurt and Ayran Samples Produced in Kırklareli, Turkey | Salih KARASU, Azize ATİK, Bayram ÇETİN | 57–60 |
| Physicochemical and Microbiological Quality of Yoghurt and Ayran Samples Produced in Kırklareli, Turkey | Bayram ÇETİN, Azize ATİK, Salih KARASU | 57–60 |
| Gıdalardaki Karotenoidler ve İnsan Sağlığına Etkileri | Ahmet Levent İNANÇ, Emine BAKAN, Zeynep TUĞBA AKBULUT | 61–68 |
| Carotenoids in Foods and their Effects on Human Health | Emine BAKAN, Zeynep Tuğba AKBULUT, Ahmet Levent İNANÇ | 61–68 |
| Pulsed Electric Fields Technology (PEF): System and Treatment Chambers | Gülsün EVRENDİLEK AKDEMİR, Asiye AKYILDIZ, Erdal AĞÇAM | 69–78 |
| Pulsed Electric Fields Technology PEF : System and Treatment Chambers | Erdal AĞÇAM, Asiye AKYILDIZ, Gülsün AKDEMİR EVRENDİLEK | 69–78 |
| Chromatographic Methods in Protein Purification | İrfan TURHAN, Ülgen İlknur KONAK, Muharrem CERTEL | 79–87 |
| Pressurised Solvent Extraction and Food Industry Applications | Emine NAKİLCİOĞLU, Semih ÖTLEŞ | 88–94 |
| Health Promoting Properties of Garlic (Allium sativum L.) Consumption | Selen AKAN | 95–100 |
| Health Promoting Properties of Garlic Allium sativum L. Consumption | Selen AKAN | 95–100 |
| Formation of Aroma Compounds in Yoghurt and Factors Affecting the Formation | Elvan OCAK, Şenol KÖSE | 101–107 |
| Use of Saccharomyces boulardii in Fermented Dairy Products | Bayram ÜRKEK, Mustafa ŞENGÜL, Tuba ERKAYA | 108–113 |
| Use of Saccharomyces boulardii in Fermented Dairy Products | Bayram ÜRKEK, Mustafa ŞENGÜL, Tuba ERKAYA | 108–113 |
| Sulphites and their Use as Food Additives | F. Esra GÜNEŞ | 114–119 |