| Evaluation studies of olive leaves, olive pomace and olive mill wastewater in food and feed sectors | Osman KOLA, Esin TOPRAK | 1–17 |
| Edible films and coatings for food | Yelda ESER, Yusuf DOĞRUER | 18–29 |
| Accelerated microbiological shelf life tests of cake cream produced with whey | Özlem TURGAY, Fatoş KAPLAN | 30–37 |
| Evaluation of individuals' perspectives and preferences for entomophagy | Eren YALÇIN, İlkay YILMAZ | 38–46 |
| Determination of bioaccessibility of advanced glycation end-products (AGEs) precursors in ready-made sauces by in vitro gastrointestinal system | Elif Nur UÇGUN, Jale ÇATAK | 47–56 |
| Investigation of poultry meat products containing mechanically deboned meat by histological and chemical methods | Bilgegül SİNAN, Tuna ERDEM, Tuğba GEZGİN, Sedat KARACA, Mevlüt ATALAY | 57–64 |
| Determination of antifungal activities of Spirulina platensis extracts | Oya Irmak ŞAHİN, Begüm KURBE | 65–73 |
| Determination of allergens in several food matrix with proteomics approach and investigation of heat stability of allergen proteins | Nurcan AYŞAR GÜZELSOY, Filiz ÇAVUŞ, Yasemin ŞAHAN | 74–85 |
| Molecular determination of antibiotic resistance properties of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated natural yogurts | Filiz DOĞAN, Yekta GEZGİNÇ, Şerife Nur AKYAR YAVAŞ | 86–95 |