| Changing Agricultural Policies in Turkey and Investigation of the Olive Aydin at the Differences | Derya ERDEN, Gülsüm BAĞLAN, Renan TUNALIOĞLU | 33–40 |
| Determination of Fatty Acid Composition and Oil Amount of Olive types Acquired with Gemlik and Edincik Su Hydridization | Yasin ÖZDEMİR, Nesrin AKTEPE TANGU, Müge ASAN NEBİOĞLU, Seda KAYAHAN | 41–47 |
| Olive Oil in Molecular Gastronomy | Kübra ÖZEL, Fügen DURLU ÖZKAYA | 49–59 |
| Determination of Changes in Pomological and Some Biochemical Characteristics of Some Foreign Origin Olive Varieties Harvested at Different Time Periods | Mehmet Ali GÜNDOĞDU, Nilüfer KALECİ, Osman NERGİS, Emre DOĞAN | 61–67 |
| A Study to Determine the Knowledge Level of University Students About Olive Oil | Muhabbet ÇELİK, Mustafa AKSOY, Fügen DURLU ÖZKAYA | 69–75 |
| A Phenolic of Olives, Oleuropein, The Impact on Our Health | İsmigül ÜNLÜEL, Özlem AYDIN | 77–81 |
| The Olive Growing in Edremit and Supports | Nilgün ERGÜN, Renan TUNALIOĞLU | 83–92 |
| Knowledge Level Universty Students in Gastronomy and Culinary Arts Department About Olive Oil | Merve GÜDEK, Kadir ÇETİN, Fügen DURLU ÖZKAYA | 93–97 |
| The Sacred Relics in the Kitchen | Satı KARABİNA, Nurhayat İFLAZOĞLU, Hangül KARAKUŞ, Muhabbet KUVVETLİ | 99–104 |
| Olive Oil and Healthy Life | Esra ÖZATA, Menekşe CÖMERT | 105–110 |
| Olives in Molecular Gastronomy | Gülistan SEZGİ, Fügen DURLU ÖZKAYA | 111–117 |
| Investigation of Changes in Pomological and Some Biochemical Characteristics of Some Foreign Origin Olive Varieties During Maturation | Nilüfer KALECİ, Mehmet Ali GÜNDOĞDU, Emre DOĞAN, Osman NERGİS | 119–124 |