| Determination of Potassium Sorbate and Sodium Benzoate Levels of Black Table Olives with HPLC Sold in İzmir | Ferişte ÖZTÜRK GÜNGÖR, Esra ALPÖZEN, Gönül GÜVEN, Özcan GÜR, M Kemal ÜNAL | 73–79 |
| Determination of Changes in Quality Criteria, Fatty Acid Composition and Minor Components During Storage Period of Ayvalık Olive Oil, Obtained from Olives collected at Various Harvest Times with Addition of Olive Leaf | Didar SEVİM, Özlem TUNCAY | 81–90 |
| Pomological Characteristics of Local Olive Varieties at Eastern Blacksea Region | Murat ŞEKER, Mehmet Ali GÜNDOĞDU, Muhammet Kemal GÜL, Nilüfer KALECİ | 91–97 |
| Determination of Extracting Solvents for the Extraction of Olive Oil Aroma with Representative Test | Songül KESEN, Serkan SELLİ | 99–106 |
| Effect of Harvest Time and Infestation of Olive Fruit Fly on Olive Oil Fatty Acid Composition of Ayvalık, Memecik and Erkence Cultivars | Halil TOPUZ, Şaban MERİÇ, Gülbin BOZKURT, Enver DURMUŞOĞLU | 107–113 |
| Perceiving Entirely the ecologic, Economic and Visual Value of the Olive (Olea europaea L) | Zöhre POLAT, Renan TUNALIOĞLU | 115–122 |