| THE SENSORY PROPERTIES OF BREAD ENRICHED WITH SOME MEDICINAL PLANTS AND ITS EFFECT ON PURCHASE INTENTION | Gözde ÖZDEMİR,Dilek DÜLGER ALTINER,Yasemin ŞAHAN | 767–784 |
| A REVIEW ON VARIOUS PROPERTIES OF NATURAL BIOPOLYMERS MODIFIED BY INFRARED, MICROWAVE, ULTRASOUND TECHNOLOGIES AND THEIR COMBINATIONS | Lale ACAR,Semin Özge KESKİN | 785–802 |
| DETERMINATION OF THE ANTIBIOTIC RESISTANCE PROFILES OF HIGH-LEVEL AMINOGLYCOSID-RESISTANT ENTEROCOCCI ISOLATED FROM BROILER MEAT | Meltem YALÇIN,Yasin TUNCER | 803–816 |
| INFLUENCE OF ULTRASONIC AND ELECTRICAL PRETREATMENTS ON THE DRYING AND QUALITY CHARACTERISTICS OF KIWI FRUIT SLICES | Ahsen RAYMAN ERGÜN,Hamza BOZKIR | 817–829 |
| THE USE OF PULSED ELECTRIC FIELD AS A PRE-TREATMENT FOR DRYING OF FRUITS AND VEGETABLES | Mustafa FİNCAN,Yasemin ÇİFTCİ | 830–847 |
| A COMPARISON OF SOLID-PHASE EXTRACTION METHODS FOR BISPHENOL A IN CHEESE SAMPLES | Cemil KÜREKÇİ,Sait TAN,Ali ARSLAN,Sara Betül ÖZGEN,Fatih SAKİN | 848–858 |
| EFFECT OF GOOD AND POOR POSTHARVEST HANDLING PRACTICES ON THE LOSSES IN LETTUCE AND TOMATO SUPPLY CHAINS | İbrahim Sani ÖZDEMİR,Hatice SEMİZER | 859–871 |
| A NEW INSIGHT OF THE FUNCTIONAL FOOD CONCEPT: POSTBIOTICS | Çağlar GÖKIRMAKLI,Bilgenur ÜÇGÜL,Zeynep SEYDİM | 872–882 |
| EFFECT OF DIFFERENT DRYING METHODS ON THE PHENOLIC EXTRACTION FROM BUTTERNUT SQUASH POMACE | Meriç ŞİMŞEK,Özge SÜFER,Büşra GÜNDOĞDU | 883–894 |
| EFFECT OF LINOLEIC ACID ADDITION ON THE CIS9-TRANS11-CONJUGATED LINOLEIC ACID CONTENT OF KEFIR | Betül OSKAYBAŞ EMLEK,Ayşe ÖZBEY | 895–902 |
| EFFECT OF H2O2 OXIDATION STRESS ON CAROTENOID PRODUCTION IN CHLAMYDOMONAS REINHARDTII AND ITS ANTIOXIDANT ACTIVITY | Çiğdem YÜKSEL,Saliha ŞAHİN,Turgay ÇAKMAK | 903–913 |
| SOME PHYSCOCHEMICAL AND SENSORY CHARACTERISTICS OF TIRE CAMUR CHEESE | Onur KARAALİOĞLU,Ezgi GÜNAY,Yonca YUCEER | 914–924 |
| D-ALLULOSE, A RARE SUGAR, AND ITS USAGE POSSIBILITIES IN NUTRITION AND PRODUCTION METHODS | Hazal ÖZHANLI,Duygu BİLGİN,Ceren MUTLU,Mustafa ERBAS | 925–938 |
| HAWTHORN: EXTRACTION OF BIOACTIVE COMPOUNDS BY THERMOSONICATION AND EVALUATION OF PHYSICO-CHEMICAL PROPERTIES | Nihal GÜZEL | 939–948 |
| DETERMINATION OF THE MICROBIOLOGICAL QUALITY OF MUSSELS AND SEAWATER SAMPLES RECEIVED FROM ÇANAKKALE REGION | Melike TOSUN,Gizem TAYLAN,Nükhet Nilüfer ZORBA | 949–958 |
| AN OPTIMIZATION STUDY ON THE EXTRACTION OF PHENOLIC COMPOUNDS FROM FENUGREEK SEEDS | Sedanur DAŞTAN,İzzet TÜRKER,Hilal İŞLEROĞLU | 959–970 |
| CHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHIA SEED | Esen Bilge SUR,Şeniz KARABIYIKLI ÇİÇEK | 971–979 |
| IMPACT OF CAROB EXTRACT SUPPLEMENTATION ON CHEMICAL AND SENSORY PROPERTIES OF YOGURT AND ICE CREAM | Aslı ARSLAN KULCAN,Ursula ZOUA ASSOUMOU,Mine AYGÜN,Şirin KUZU,Demet YILDIZ,Necihan KAYA,Ahmet HACIOĞLU,Mustafa KARHAN | 980–991 |
| INVESTIGATION OF THE CHANGES IN ELECTRICAL CONDUCTIVITY VALUES AND RHEOLOGICAL PROPERTIES OF POPPY FLOWER SYRUP | Mutlu ÇEVİK | 992–1001 |
| EXTRACTION OF PHENOLIC COMPOUNDS FROM HAWTHORN FRUIT (Creategus monogyna) USING MICROWAVE AND ULTRASOUND ASSISTED METHODS | Merve Sılanur YILMAZ,Naciye KUTLU KANTAR,Gizem ERDEM,Özge ŞAKIYAN DEMİRKOL,Asli İŞCİ YAKAN | 1002–1015 |
| FAT REDUCTION BY INHOMOGENEOUS DISTRIBUTION IN MODEL DAIRY DESSERT | Müge BAYSAL,Yeşim ELMACI | 1016–1025 |
| MICROENCAPSULATION OF ROSEHIP (Rosa canina) PHENOLIC COMPOUNDS | Furkan ERDEM,Eda Nur GÜNDOĞAN,Merve Sılanur YILMAZ,İrem SEZGİN,Yağmur SUMMAKOĞLU,Özge ŞAKIYAN DEMİRKOL | 1026–1039 |
| OPTIMIZATION OF THE EXTRACTION CONDITIONS OF PHENOLIC COMPOUNDS FROM ALCHEMILLA VULGARIS USING RESPONSE SURFACE METHODOLOGY | Sercan ÖZBEK YAZICI | 1040–1052 |
| OPTIMIZATION OF THE EXTRACTION CONDITIONS OF PHENOLIC COMPOUNDS FROM ALCHEMILLA VULGARIS USING RESPONSE SURFACE METHODOLOGY | Sercan ÖZBEK YAZICI | 1040–1052 |
| DETECTION OF MEAT FRESHNESS: NEW APPROACHES | Pelin ÖZKAYA,Seval DAĞBAĞLI,Semra KAYAARDI | 1053–1067 |