| THE CHANGES REVEALED DURING STORAGE OF “KEŞ FOR FRYING” SAMPLES MADE WITH OPTIMIZED PRODUCTION PARAMETERS | Ahmet EMİRMUSTAFAOĞLU,Hayri COŞKUN | 643–653 |
| LTHV (LOW TEMPERATURE AND HIGH VELOCITY) DRYING CHARACTERISTICS AND MATHEMATICAL MODELING OF ANCHOVY (Engraulis encrasicolus) | Aydin KILIC | 654–665 |
| HAMSİ'NİN (ENGRAULIS ENCRASICOLUS) LTHV (DÜŞÜK SICAKLIK VE YÜKSEK HIZ) KURUTMA KARAKTERİSTİKLERİ VE MATEMATİKSEL MODELLENMESİ | Aydin KİLİC | 654–665 |
| DETERMINATION AND OPTIMIZATION OF THE BIOPROCESS PARAMETERS EFFECTING GROWTH OF LACTOBACILLUS SANFRANCISCENSIS | Yekta Göksungur,Filiz Döner | 666–675 |
| LACTOBACILLUS SANFRANCISCENSIS’İN GELİŞMESİNDE ETKİLİ BİYOPROSES PARAMETRELERİNİN BELİRLENMESİ VE OPTİMİZASYONU | Yekta GÖKSUNGUR, Filiz DÖNER | 666–675 |
| EFFECT OF LYOPHILIZED MICROALGAE ADDITION ON QUALITY PARAMETERS OF CHEWING GUM | İbrahim PALABIYIK | 676–681 |
| INVESTIGATING THE PHYSICOCHEMICAL PROPERTIES AND IN VITRO BIOACCESSIBILITY OF PHENOLICS AND ANTIOXIDANT CAPACITY OF ROOIBOS HERBAL TEA BEVERAGE | Senem SUNA | 682–692 |
| TECHNOLOGICAL PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONAL PICKLES | FİLİZ ÖZÇELİK,Mehmet TOKATLI,Simel BAĞDER ELMACI,Nurdan ARSLANKOZ İŞLEYEN | 693–707 |
| APPLICATIONS OF ELECTROSPINNING-BASED NANOSENSORS IN FOOD FIELD | Aylin ALTAN METE,Meryem YILMAZ | 708–725 |
| EXAMINATION OF FIRIK PRODUCED IN HATAY REGION IN TERMS OF NUTRITIONAL ASPECT | Erdem ÇARŞANBA,İsmail AKÇA,Mahir TİMUR | 726–730 |
| DETERMINATION OF FACTORS AFFECTING TOTAL COLOR CHANGE OF ONION SLICES DURING DRYING USING RESPONSE SURFACE METHODOLOGY | Hande Demir,Özge Süfer,Seda Sezer | 731–742 |
| EFFECTS OF ULTRASOUND APPLICATION ON HOMOGENIZATION, GEL STRUCTURE, VISCOSITY AND WATER HOLDING CAPACITY IN DAIRY PRODUCTS | Vildan AKDENİZ,Ayşe Sibel AKALIN | 743–753 |
| EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY | Gülüm SUMNU,Serpil SAHİN,Eda BERK | 754–762 |
| HİDROKOLLOİDLERİN VE KEÇİBOYNUZU UNUNUN HAMURUN REOLOJİK ÖZELLİKLERİ VE KEKİN KALİTESİNE OLAN ETKİSİ | Serpil ŞAHİN, Servet Gülüm ŞUMNU, Eda BERK | 754–762 |
| THE IMPORTANCE OF SOMATIC CELLS AND THEIR ENDOGENOUS ENZYMES IN DAIRY TECHNOLOGY | Elif ÖZER,Ayşe Sibel AKALIN,Harun KESENKAŞ,Gülfem ÜNAL | 763–772 |
| THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION | Hüseyin GENÇCELEP,Münir ANIL,Furkan Türker SARICAOĞLU,Berrin AĞAR | 773–786 |
| ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ | Hüseyin GENÇCELEP, Furkan Türker SARİCAOĞLU, Berrin AĞAR, Münir ANİL | 773–786 |
| THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION | Hüseyin GENÇCELEP,Ömer ZORBA | 787–798 |
| SUCUK ÜRETİMİNDE KURUTULMUŞ MANTAR (AGARICUS BISPORUS) İLAVESİNİN MİKROBİYOLOJİK KALİTE VE BİYOJENİK AMİN İÇERİĞİ ÜZERİNE ETKİLERİ | Hüseyin GENÇCELEP, Ömer ZORBA | 787–798 |
| INFLUENCE OF OLIVE RIPENESS DEGREE AND HARVEST YEAR ON CHEMICAL AND SENSORY PROPERTIES OF KİLİS YAĞLIK AND MEMECİK OLIVE OIL | Elif Burçin BÜYÜKGÖK,Aytaç SAYGIN GÜMÜŞKESEN | 799–808 |
| AFLATOXIN B1 BINDING AND ANTI-CARCINOGENIC PROPERTIES OF LACTIC ACID BACTERIA | Şebnem Kurhan,İbrahim ÇAKIR | 809–820 |
| BIO-BASED NANOCOMPOSITES AND FOOD PACKAGING APPLICATIONS | Ece SÖĞÜT,Atif Can SEYDİM | 821–833 |
| THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS | Müge Hendek Ertop,Sevim Beyza Öztürk Sarıkaya | 834–843 |