| EXAMINATION OF CONSUMERS’ PURCHASING BEHAVIOUR OF DAIRY PRODUCTS BY FOOD CHOICE STYLES: A RESEARCH ON MILK AND DAIRY PRODUCTS | Melike ÖNCÜL,Yusuf SEKMAN,Filiz KINIKLI,Metin ARTUKOĞLU | 1047–1060 |
| AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE | Dilek DÜLGER ALTINER,Merve METE | 1061–1072 |
| OPTIMIZATION OF HAZELNUT SKIN OIL EXTRACTION PARAMETERS AND EVALUATION OF ITS PHYSICOCHEMICAL PROPERTIES | Hazal ÖZYURT,Irmak TETİK,Pınar TETİK,Hazal SARALI,Semih ÖTLEŞ | 1073–1082 |
| THE EFFECT OF DIFFERENT PASTEURIZATION CONDITIONS ON THE RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF WHITE CHEESE | Oğuz AYDEMİR,Abdullah KURT | 1083–1096 |
| EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR | Elif YAVER,Nermin BİLGİÇLİ | 1097–1108 |
| DETERMINATION OF SOME TECHNOLOGICAL PROPERTIES OF PEDIOCOCCUS STRAINS ISOLATED FROM SUCUK | Betül ASLAN,Banu ÖZDEN TUNCER | 1109–1120 |
| THE EFFECT OF DIFFERENT SIZED QUINOA BRAN FLOUR USAGE ON THE PHYSICAL, SENSORY AND TEXTURAL PROPERTIES OF BISCUITS | Hakan ERİNÇ | 1121–1133 |
| MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS | Ayşe Nur YÜKSEL | 1134–1142 |
| MICROENCAPSULATION OF AN OIL RICH IN CONJUGATED LINOLEIC ACID WITH SKIMMED MILK POWDER AND MALTODEXTRIN MIXTURE AND THEIR CHARACTERIZATION | Hakan ERİNÇ,Hamza ALAŞALVAR | 1143–1153 |
| EVALUATION OF THE EFFECT OF CHITOSAN COATING ON MICROBIOLOGICAL AND OXIDATIVE PROPERTIES OF REFRIGERATED BEEF | Halil İbrahim KAHVE,Ayhan DURAN | 1154–1162 |
| DETERMINATION OF QUALITY PARAMETERS AND VOLATILE COMPOUNDS OF GEMLIK OLIVE VARIETY GROWN IN ADANA | Gülcan KOYUNCU,Turgut CABAROĞLU | 1163–1174 |
| GROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK AND THEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES | Nilgün ÖNCÜL,Zeliha YILDIRIM | 1175–1187 |
| TAXONOMY, MORPHOLOGICAL, GENETIC AND METABOLIC CHARACTERISTICS OF PENICILLIUM ROQUEFORTI AS A CHEESE MOLD | Hatice Ebrar KIRTIL,Banu METİN,Muhammet ARICI | 1188–1200 |
| DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS | Özgün KÖPRÜALAN,Feyza ELMAS,Anıl BODRUK,Şeyma ARIKAYA,Mehmet KOÇ,Nurcan KOCA,Figen ERTEKİN | 1201–1214 |
| THE EFFECTS OF FERMENTED FOODS ON HUMAN HEALTH | Büşra AKDENİZ OKTAY,Z. Yeşim ÖZBAŞ | 1215–1226 |
| USE OF MUNG BEAN (Vigna radiata) FOR THE PRODUCTION OF CAFFEINE FREE COFFEE-LIKE BEVERAGES | Esra ALPTEKİN, Sibel BÖLEK | 1227–1236 |
| USE OF MUNG BEAN (Vigna radiata) FOR THE PRODUCTION OF CAFFEINE-FREE COFFEE-LIKE BEVERAGES | Sibel BÖLEK,Esra ALPTEKİN | 1227–1236 |
| A NEW PROSPECT TO GLUTEN INDEX PARAMETER WITH GLUTOMATIC 4+2 | Çağla ÖZER,Salim Sezgin ÜNAL | 1237–1247 |
| THE EFFECT OF PROCESS PARAMETERS ON COLOR AND DENSITY PROPERTIES OF FOAM HALVA: TAGUCHI MATHEMETICAL MODEL OPTIMIZATION | Mehmet GÜLDANE,Mahmut DOGAN | 1248–1260 |
| NORMAL, WAXY AND HIGH-AMYLOSE STARCHES AND THEIR FUNCTIONAL PROPERTIES IN FOODS | Erkan YALÇIN,Mustafa Tuğrul MASATCIOĞLU,Betül CINDIK | 1261–1271 |