| Distribution of Volatile Compounds in Organic Tomato (Lycopersicon esculentum) at Different Ripening Stages | Yunus Emre ŞEKERLİ, Zehra GÜLER | 6–13 |
| Distribution of Volatile Compounds in Organic Tomato Lycopersicon esculentum at Different Ripening Stages | Zehra GÜLER, Yunus Emre ŞEKERLİ | 6–13 |
| Crisp Production from Jerusalem artichoke Helianthus tuberosus L. and Investigation of Quality Parameters | Cem BALTACIOĞLU, Ali ESİN | 14–20 |
| Application of Moderate Electrical Treatment on Tomato Juice Production: 2. Its Effect on Juice Quality | Filiz İÇİER, Ahsen RAYMAN, Murat PETEK, Hasan COŞGUN, Taner BAYSAL | 21–27 |
| Production of Pudding Mix Containing Dried Blueberries (Vaccinium corymbosum L.) for Phenylketonuria Patients | Sibel KARAKAYA, Nilüfer ERGÜL | 28–36 |
| Production of Pudding Mix Containing Dried Blueberries Vaccinium corymbosum L. for Phenylketonuria Patients | Nilüfer ERGÜL, Sibel KARAKAYA | 28–36 |
| Physical and Chemical Properties of Commercial Tomato Pastes | Faruk KİRKİN, Yasemin ESİN, Cemal KAYA | 37–44 |
| Sensory, Chemical and Microbiological Properties of Smoked Bonito Ball (Sarda sarda, Bloch 1793) | Kübra ERYAŞAR, Şennan YÜCEL, Nilgün KABA, Özgül ÖZER, Bengünur ÇORAPCI | 45–50 |
| Sensory, Chemical and Microbiological Properties of Smoked Bonito Ball Sarda sarda, Bloch 1793 | Nilgün KABA, Şennan YÜCEL, Özgül ÖZER, Kübra ERYAŞAR | 45–50 |
| Determination of Phenolic Composition and Antioxidant Activities of Some Pomegranate (Punica granatum, L.) Cultivars and Genotypes Grown in the Mediterranean Region of Turkey | Atıf Can SEYDİM, Demet YILDIZ TURGUT | 51–59 |
| Determination of Phenolic Composition and Antioxidant Activities of Some Pomegranate Punica granatum, L. Cultivars and Genotypes Grown in the Mediterranean Region of Turkey | Demet Yıldız TURGUT, Atıf Can SEYDİM | 51–59 |
| Effect of Electrical and Ultrasonic Pre-treatments during Osmotic Dehydration of Quince Slices | Serdal SABANCI, Filiz İÇİER, Salih EROĞLU, Ebru EROĞLU, Hasan YILDIZ | 60–69 |
| Effect of Food Processing on Flavanols | Zeynep AKSOYLU, Sibel KARAKAYA | 70–79 |
| Radio Frequency Heating And Applications in Food Industry | Filiz İÇİER, Gamze YAZAR | 80–93 |
| Sous Vide Cooking and its Potential Applications in Meat Industry | Güliz HASKARACA, Nuray KOLSARICI | 94–101 |
| Presence of 3-Monochloropropane-1,2-Diol 3-MCPD and their Esters in Foods, Mechanisms of their Occurence and Detection Methods | Pelin GÜNÇ ERGÖNÜL, Tuba GÖLDELİ | 102–109 |
| Combined Use of Modified Atmosphere Packaging of Fresh Fruit and Vegetables with Natural Compounds | Özge SÜFER, Ayşe TÜLİN ÖZ | 110–115 |
| Emulsions Properties and Effect of Emulsification Conditions on Microencapsulation of Aroma and Oil | Mehmet KOÇ, Figen ERTEKİN KAYMAK, Özlühan GÜNGÖR, Aslı ZUNGUR | 116–124 |
| Quality Attributes of Some Special Purpose Flours | Ergun KÖSE, Nazlı Yeyinli SAVLAK | 125–130 |
| Quality Attributes of Some Special Purpose Flours | Nazlı YEYİNLİ SAVLAK, Ergun KÖSE | 125–130 |
| Functional Foods and Strawberry | Ömer LÜTFÜ ELMACI, Elmas ÖZEKER, Seda Erdoğan BAYRAM | 133–133 |