| QUORUM SENSING AND QUORUM QUENCHING MECHANISM IN MICROORGANISMS | Prof. Dr. İşıl VAR,Çağrı ÇELİK | 943–953 |
| QUAIL MEAT NUGGET PRODUCTION AND DETERMINATION OF STORAGE STABILITY | Aylin AKOĞLU,Levent GÜLÜM,İlker Turan AKOĞLU | 954–968 |
| THE EFFECT OF REGIONAL DIFFERENCE AND STORAGE TIME ON ANTIOXIDANT PROPERTIES OF PROPOLIS | Naci Ömer ALAYUNT | 969–979 |
| STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES | İlyas ATALAR,Osman GÜL,Latife Betül GÜL,Fehmi YAZICI | 980–987 |
| IMPORTANCE OF HEALTHY SNACKS IN OPTIMAL NUTRITION | Celalettin DEĞERLİ,Sedef Nehir EL | 988–999 |
| DETERMINATION OF ELEMENT CONTENTS IN RED PEPPER SAMPLES | Serpil KILIÇ,Murat KILIÇ | 1000–1007 |
| PRODUCTION OF ENVIRONMENTALLY FRIENDLY BIODEGRADABLE PACKAGING MATERIALS FROM FOOD WASTE | Eylem KARAKUŞ,Zehra AYHAN | 1008–1019 |
| THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN | Mevhibe TERKURAN,Zerrin ERGİNKAYA | 1020–1029 |
| A RESEARCH ON PRODUCTION OF FERMENTED WATERMELON JUICE BY PROBIOTIC CULTURE | Sevim ÖZTÜRK ORUÇ,İbrahim ÇAKIR | 1030–1041 |
| EFFECTS OF VINEGAR ON HEALTH | Çağlar GÖKIRMAKLI,Zeynep Banu GUZEL-SEYDİM,Havva Nilgün BUDAK | 1042–1058 |
| THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA) | Bengunur ÇORAPCI,Demet KOCATEPE | 1059–1070 |
| THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING | Hatice GÜNDÜZ,Şükriye ARAS HİSAR,Fettah GÜNDÜZ | 1071–1080 |
| THE EFFECT OF IRRIGATION ON OLIVE AND OLIVE OIL CHARACTERISTICS | Aslı YORULMAZ,Hakan ERİNÇ,Abidin TATLI,Aziz TEKİN | 1081–1091 |
| MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS | Cüneyt DİNÇER,İhsan Burak ÇAM,Mehmet TORUN,Handan BAŞÜNAL GÜLMEZ,Ayhan TOPUZ | 1092–1105 |
| APPLICATION OF BACTERIOPHAGES FOR BIOCONTROL OF FOOD PATHOGENS | Merve AKPINAR,A. Kadir HALKMAN | 1106–1120 |
| PRODUCTION AND CHARACTERIZATION OF TURKISH DELIGHT ENRICHED WITH CITRUS ALBEDOS | Meryem GÖKSEL SARAÇ,Tuğba DEDEBAŞ | 1121–1135 |
| A RESEACRH ON THE PRODUCTION OF VINEGAR BEVERAGE ENRICHED WITH SPICE EXTRACTS | Esra TERAKYE,Merve Gözde BAYRAKDAR,Senem SUNA,Ömer Utku ÇOPUR | 1136–1147 |
| CORRELATION OF PHENOLIC CONTENT OF HONEYS FROM ÇORUM REGION WITH COLOUR AND ANTIOXIDANT CAPACITY | Nihal GÜZEL,Kazim Savaş BAHÇECİ | 1148–1160 |
| THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS | Hacer LEVENT,Saliha YEŞİL | 1161–1173 |
| STARTER CULTURES USED FOR THE MANUFACTURE OF CHEESE | Şehriban OĞUZ,Seval ANDİÇ | 1174–1196 |
| FUNGAL SPECIES CAUSING EAR ROT IN CORN AND OCCURRED MYCOTOXINS IN CORN | İşılay LAVKOR | 1197–1209 |
| EFFECTS OF OZONATION AND FILTRATION ON THE IRON AND MANGANESE CONTENTS OF WATER | Habibe SELÇUK,Yakup VELİOĞLU,Zehra BALOĞLU | 1210–1221 |
| DIFFERENT COATING MATERIALS AND METHODS USED IN MICROENCAPSULATION OF PROBIOTIC CULTURES | Burak GENİŞ,Yasin TUNCER | 1222–1236 |
| INVESTIGATION OF ELECTROSPUN NANOFIBERS STRENGTHENED WITH CHITIN AS ACTIVE PACKAGING MATERIAL | Mine KARABULUT,Elif ATAY,Aylin ALTAN METE | 1237–1252 |