| Evaluating Food Quality Attributes in Table and Delivery Services in Fast Food Operations | Mohamed Hany Bahey Eldin MOUSSA, Ahmed Nour Eldin ELİAS, Saber SOLİMAN | 6–11 |
| Evaluating Food Quality Attributes in Table and Delivery Services in Fast Food Operations | Mohamed Hany Bahey Eldin MOUSSA, Ahmed Nour Eldin ELİAS, Saber SOLİMAN | 6–11 |
| Salt Diffusion in Rainbow Trout (Oncorhynchus mykiss) | Nesimi AKTAŞ, Ahmet AKKÖSE | 12–16 |
| Salt Diffusion in Rainbow Trout Oncorhynchus mykiss | Ahmet AKKÖSE, Nesimi AKTAŞ | 12–16 |
| Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups | Murat TOSUN, Fevzi KELES | 17–23 |
| Testing Methods for Mulberry Pekmez Adulterated with Different Sugar Syrups | Murat TOSUN, Fevzi KELES | 17–23 |
| Frying Oil Refreshing Capacity of a New Adsorbent Mixture | Emin YILMAZ, Erdim BULUT | 24–29 |
| Use of Black Carrot Juice Concentrate as Colorant in Hard Candies and Storage Stability of Monomeric Anthocyanins | Mehmet ÖZKAN, Betül Erkan KOÇ, Meltem TÜRKYILMAZ | 30–39 |
| Use of Black Carrot Juice Concentrate as Colorant in Hard Candies and Storage Stability of Monomeric Anthocyanins | Betül Erkan KOÇ, Meltem TÜRKYILMAZ, Mehmet ÖZKAN | 30–39 |
| Determination of Mancozeb Residues in Tomato Matrix by GC-MS | Mehmet Fatih CENGİZ, Muharrem CERTEL | 40–46 |
| Determination of the Flavour Characteristics of Aydin, Kozak and Mara Type Pine Nuts by Gas Chromatography/Mass Spectrometry (GC/MS) and Flavour Profile Techniques | Yeşim ELMACI, Mehpeyker SARI | 47–52 |
| Chemical and Microbiological Properties of Brined Herbs Used in Herby Cheese Production | Hayri COŞKUN, Hülya YAMAN, Yusuf TUNÇTÜRK, İbrahim ÇAKIR, Buse YAŞLI | 53–56 |
| Consumer Knowledge and Preference towards Genetically Modified Organisms | Meral AKSOY, Mehmet Akif ŞAHİN, Hande SEVEN, Ayşe Tuğba ŞENGEL, Ayşe ŞAHİN | 57–65 |
| Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods | Ergin ÖZTÜRK, Sibel ÖZÇAKMAK | 66–69 |
| Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods | Sibel ÖZÇAKMAK, Ergin ÖZTÜRK | 66–69 |
| Importance of Lactic Acid Bacteria in Pickle Production | Mehmet TOKATLI, Filiz ÖZÇELİK, Pınar ŞANLIBABA, Derya DURSUN, Nurdan ARSLANKOZ | 70–76 |
| Bioactive Compounds in Olive Oil and Their Health Benefits | Beraat ÖZÇELİK, Banu BAYRAM | 77–84 |
| Effect of Edible Film and Coatings on the Postharvest Quality of Fruits and Vegetables | Ayşe TÜLİN ÖZ, Özge SÜFER | 85–91 |
| Isolation and Identification of Propionic Acid Bacteria | Harun KESENKAŞ, Elif ÖZER | 92–96 |
| Functional Starter Cultures in Fermented Meat Products | Mükerrem KAYA, Barış YALINKILIÇ | 97–102 |
| An Overview of the Effects of Fatty Acids on Health and Nutrition | Songül ÇAKMAKÇI, Deren KAHYAOĞLU TAHMAS | 103–113 |
| Cow's Milk Allergens and their Control Methods | Tuba ERKAYA, Mustafa ŞENGÜL | 114–124 |
| Cow’s Milk Allergens and their Control Methods | Tuba ERKAYA, Mustafa ŞENGÜL | 114–124 |
| Importance of Pesticides and their Effects on Ecosystem | Ümit DİVRİKLİ, Abdullah AKDOĞAN, Latif ELÇİ | 125–132 |
| Action Plan for Healthy Agriculture, Healthy Nutrition, Healthy People | Meral AKSOY, Artemis P. SİMOPOULOS, Ole FAERGEMAN, Peter G BOURNE | 133–135 |