Corresponding Author | Title of the Abstract | |
Gary K. Beauchamp | Sensory strategies to lower sodium intake | |
Thozama N Kwinana-Mandindi | Determination of some vitamin B-complex and ascorbic acid in wild vegetables in Amathole District of the Eastern Cape Province, South Africa | |
Alvija Šalaševičienė | Effect of different time and vacuum combinations on physicochemical, microbiological, and textural features of sous-vide cooked pork loins | |
Silvia Cristina Ferreira Iop | Consumer perception of olive oil in the Santa Maria City - RS - Brazil | |
Ozge Taştan | Effect of chitosan on inhibition of enzymatic browning in cloudy apple juice and compare with selected antibrowning agents | |
Chougui Nadia | Comparative study between seeds of spine and spineless opuntia Ficus-Indica of Algeria | |
Samim Saner | Improving food safety practice in meat sector “An innovative E-learning” approach | |
Anita Van Landschoot | Technology to produce gluten-free barley malt beers | |
F. Başak Coşkun | Cheesecoat project | |
Paraskevi Mentzelou | Electronic food (E-Food) issues and trends | |
Naciye Kutlu | Evaluation of thin-layer drying models for describing microwave drying of zucchini | |
Andrés Córdova | Effect of temperature and cross-flow velocity on flux during the synthesis of galacto-oligosaccharides in an ultrafiltration membrane bioreactor | |
Anna-Maria Saarela | Examining consumers’ supermarket shopping behavior by using verbal analysis protocol and wireless audio-visual observation | |
Amila Vranac | Polyphenolic profiles of traditional and international apple and pear cultivars using high-performance liquid chromatography | |
Marzena Jezewska-Zychowicz | Consumers’ willingness to eat cereal products fortified with fiber and its determinants | |
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Z. Yeşim Özbas | Influences of initial ammonium chloride concentration on growth and citric acid production kinetics of two Yarrowia lipolytica strains | |
Erkan Yalçın | Effect of granary weevil (Sitophilus granarius l.) on protein profiles of hard and soft wheat cultivars during storage | |
Faridah Yahya | The effect of washing treatment using kaffir lime peel, roselle calyx and asam gelugor powder on the physicochemical properties and sensory acceptability of catfish fillet | |
Chek Zaini Hassan | Study of plant coagulant Streblus asper (Kesinai) on milk as potential for making cheese | |
Farnaz Sadat Siadati Fini | Assessment of Echium amoenum as nutritional food additive and some of its application in the food industry | |
M. Dilek Avsaroğlu | Plasmid content of E. coli and Salmonella isolated from foods in Kirsehir | |
Simel Bağder Elmacı | The inhibitory effect of chitosan against microorganisms involved in the different stages of wine production | |
Mario Shibata | Relationship between viscoelastic properties of high-amylose rice gel and mechanical mixing conditions | |
Jan Brindza | Influence of activated water on the physical characteristics and antioxidant activity of extracts from fruits of American pokeweed (Phytolacca americana L.) | |
Valerii Brovarskiy | Effect of temperature on drying bee pollen and their antioxidant activity | |
Zaiton Hassan | Antimicrobial activity of goat milk casein fermented with selected lactic acid bacteria against selected pathogens | |
Maliheh Rahati Noveir | Comparison of quantitative diagnostic kit and gas chromatography technique for determination of methanol at trace levels in herbaceous distillates | |
Ayhan Dagdelen | Phenolics changes in olive and olive oil during ripening | |
Gamal ElMasry | Retrieval of meat spectral signature based on major chemical composition | |
Burcu Öztürk | Quality characteristics of meat emulsions manufactured with W/O/W multiple emulsions as fat replacers | |
Shahzad Hussain | Wheat and chickpea starch blends; effect on pasting, thermal and textural properties | |
Yesim Soyer | Phenotypic and genotypic characterization of Salmonella isolates from farm/ field to fork in Turkey | |
Arun Bhunia | High throughput screening of pathogens and toxin using novel biosensor technologies | |
Tapani Alatossava | Nitrogen gas flushing technology to minimize growth of psychrotrophs in raw and pasteurized milks during cold storage | |
Eugenia Bezirtzoglou | The newborn intestinal microbiota overtime and space | |
Mohamed Karmali | Overview of shiga-toxin producing E. coli infection including new developments and implications for food safety | |
Herbert J. Buckenhueskes | Food technology of the future – An integrated science from farm to fork | |
Purnendu Vasavada | Rapid methods and automation in food microbiology: Three decades of developments | |
Efstathios Alichanidis | Traditional cheeses ripened and stored in brine | |
Ismet Ozturk | Effect of exopolysaccharides-producing commercial lactic acid bacteria culture on texture and sensory properties of kaymak | |
Berna Magnuson | Update on monosodium glutamate (MSG): Menace? Salubrious? Or just good taste? | |
Zeynep Ustunol | Zinc and iron fortification of dairy foods: Impact on quality and sensory attributes | |
PIngfan Rao | Food as a micronanosytem and its interaction with the body | |
Rabeb Miled | Impact of pooling of samples on Cronobacter's detection | |
Fernando Perez-Rodriguez | Development of a web-based tool for assessing and managing microbial risk in foods | |
Sibel Silici | Effects of local Turkish honey on serum Insulin, glucose, HBA1C and C-peptide levels of healthy volunteers | |
Ismahen Essaidi | Chemical composition, antioxidant activity of tow halophytic plant extracts: Effect of on soybean oil stability | |
İsmail H. Boyacı | Raman spectroscopy in food analysis | |
Carlos Jadán Piedra | Effects of dietary components on mercury bioaccessibility from seafood products | |
Semra Pektaş | Lycopene extraction from tomato and tomato wastes | |
Yesim Ozogul | Effects of natural antioxidants on sensory, chemical and microbiological qualities of fish ball (Scomber scomber) during frozen storage (-18 C) | |
Zehra Ayhan | Mechanical, barrier, antimicrobial and thermal properties of active nanocomposites as food packaging materials | |
Elena Bartkiene | The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread | |
Abbas Najafpourkhadem | Safety evaluation of flavourings in food industries- A review | |
Luis Rodriguez-Saona | Portable FT-IR spectrometers - becoming a reality for the food industry | |
Balarabe Ismail | Consumer concerns, perceptions and awareness of the use of additives in processed foods | |
Mükerrem Kaya | The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma | |
Deniz Yurtsever Sarıca | On-Line determination of Arsenic species by HPLC-ICP-MS - occurrence of arsenicals in rice, apple and seafood from Ankara, Turkey markets | |
Khuram Aslam | Extending the shelf life of minimally processed melon using biodegradable coatings | |
Berna Magnuson | Safety of low- and no calorie sweeteners | |
Artemis Karaali | Use of LNC sweeteners in the Turkish food industry | |
Panagiotis Skandamis | Active and intelligent packaging of foods | |
Erdem Yeşilada | Effect of honey supplementation on total antioxidant capacity of herbal teas | |
Mitchell Cheeseman | Regulation and approval of LNC sweeteners | |
Roselina Karim | Functional and physicochemical properties, and sensory acceptability of functional wheat noodles added with pomegranate (Punicagranatum L.) peel extracts | |
Hasanah Mohd Ghazali | Determination of Trans- and CIS-urocanic acid in fish products | |
Mery Tambaria Damanik Ambarita | Does biogenic amines of terasi affects the hedonic acceptance of its Sambal terasi and its flavor characteristics | |
M. Monica Giusti | Anthocyanin pigments activity and metabolism in the oral cavity | |
Balunkeswar Nayak | Food allergenic residues in composts and their potential contamination in low-growing leafy greens and root crops | |
Dilek Heperkan | Hydrolysis of hazelnut fat by moulds using solid state fermentation | |
Kubra S. Ozkan | Trans fatty acids history of Turkey | |
Mariam Khomasuridze | Effect of fermentation yeasts on wine parameters, resveratrol, miricetin and quercetin content | |
Zehra Nur Yüksekdağ | Some probiotic characteristics of Lactobacillus species isolated from faces of breast-fed newborn babies | |
Filiz Yangılar | Food-based hazards: Dioxins | |
Pınar Oğuzhan | The application of chitosan in food industry | |
V. Hazal Özyurt | Phenylalanine ammonium lyase (PAL) for phenylketonuria (PKU) | |
Mohd. Abul Kalam Azad | Fermented milk processing and business opportunitoes in Bangladesh | |
Emine Nakilcioğlu | Potential benefits of phytic acid in human health | |
Evrim Özkaynak Kanmaz | The effect of heat treatment on the level of α-linolenic acid in flaxseed | |
Evrim Özkaynak Kanmaz | The formation of trans fatty acids in flaxseed during heat treatment | |
Evrim Özkaynak Kanmaz | HPLC-MS/MS analysis of SDG lignan | |
Evrim Özkaynak Kanmaz | How it is possible to extend shelf life of seed sprouts | |
Selin Kalkan | Determination of antimicrobial activity and characterization of methyl cellulose films incorporated thyme oil | |
Gizem Özlük Çilak | Antimicrobial effect of the surface components of black peppercorn | |
Gizem Özlük Çilak | The effect of ozone on microbial load of black pepper corn | |
Samim Saner | Smart and sustainable food packaging utilizing flexible printed intelligence and materials technologies – Susfoflex project | |
Tareq Osaili | Survival and growth of Salmonella typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage | |
Sahar Karimihachehsoo | Effect of mastitis on raw milk composition and dairy products quality | |
Gizem Özlük Çilak | The usage of whey powder instead of lactose in culture media | |
Meral Kılıç Akyılmaz | Quality changes in white cheese manufactured from ultrafiltered milk | |
Özge Şakıyan Demirkol | Effect of dielectric properties of banana on microwave drying characteristics | |
Ayça Aylangan | Quality of mandarins (Citrus reticulata blanco) influenced by gamma irradiation | |
Ezgi Demir Özer | Benzoic acid as a natural compound in milk and milk products | |
Tuba Sakin | Enterocins and their application in food industry | |
Merih Kıvanç | Antimicrobial activity and properties of Enterococcus faecium strains isolated from pasteurized milk | |
Sühendan Mol | Effect of irradiation on the microbial quality sous-vide mackerel at 2±1C | |
Radia Draiaia | Algerian honey: Determination of some physicochemical parameters and research of antibiotics residues | |
Nelly Datukishvili | Simultaneous identification of wheat, corn and soy ingredients in foods | |
Asya Çetinkaya | Using different packaging methods in Kashar cheese production | |
Hilal Halkman | Screening of the irradiated spices by using DEFT/APC method | |
Esin Orhan | Effect of glucose on growth rate for the cultivation of some microorganisms | |
Pınar Şanlıbaba | Characteristics of bacteriocins and its history | |
Seda Karasu Yalçın | Strain improvement by mutagenesis for enhancing citric acid production of Yarrowia lipolytica | |
Sultan Acun | The antioxidant properties of oat-based breakfast cereals | |
Berna Kılınç | Determination of the nutrient contents and microbiological changes of fresh and dried sea urchins’ gonads during refrigerated storage | |
Banu Özden Tuncer | Isolation of Enterococcus faecium strains from sucuk and detection of their some virulence factors | |
Yasin Tuncer | Antibiotic susceptibility of Enterococcus strains isolated from Turkish dry fermented sausage (sucuk) | |
Fatma Öztürk | Determination of the survival levels of acid-adapted Escherichia coli O157:H7 in fermented Turkish-type sausages | |
Farnaz Sadat Siadati Fini | Iranian cuisine: Concentrated wheat malt extract (Samanoo) | |
Süleyman Gökmen | Effects of different cooking methods and water sources on cooking quality of Turkish ravioli (manti) | |
Turgut Cabaroğlu | Fatty acid composition of olives grown in Adana / Mediterranean Region in Turkey | |
Pınar Şanlıbaba | A raising interest: Gut microbiota-probiotic relationship | |
Pınar Şanlıbaba | Whole cell protein analysis by SDS-PAGE for identification of lactic acid bacteria | |
Monika Piwińska | Hydration and physical properties of vacuum-dried wheat semolina pasta with high-fiber oat powder | |
S. Seçil Erdoğan | The apple pomace source of phytochemicals | |
Dilek Arslan | Evaluation of antimicrobial substances production from Bacillus strains isolated from soil | |
Chek Zaini Hassan | Production of acetic acid from Bilimbi (Averrhoa bilimbi) using culture medium | |
Chek Zaini Hassan | The physicochemical and mechanical properties and composite biopolymer film from nutmeg (Myristica fragrans) pectine juice | |
Özge Şakıyan Demirkol | Optimization of formulation and baking conditions of microwave baked cakes | |
İlkin Yücel Şengün | Elimination of Escherichia coli on lettuce by using ozonated water | |
Mustafa Evren | Bioplastic production from microorganism | |
Mustafa Evren | Natural antimicrobials and effects | |
Mustafa Evren | The effects of industrial chemical contaminants at food and human health | |
Mustafa Evren | Enrichment of functional food: Bacteria additives and by-products of bacteria | |
Mustafa Evren | Combined methods in food preservation: Hurdle technology | |
Mustafa Evren | Molecular methods used for the determination of pathogen microorganisms at meat and meat products | |
Mustafa Evren | Bacterial spoilage in ready-to-eat meat products | |
Mustafa Evren | The effect of probiotic microorganism on immune system | |
Ocheme Ocheme | Effectof xanthan gum on sensory and physical properties of wheat-plantain flour bread | |
Gülen Yıldız Turp | Effects of starter cultures on the formation of flavour compounds of fermented sausages | |
Roksaneh Roohani | Extractionmethods of natural pigments from stamen of saffron flower | |
Farnaz Sadat Siadati Fini | Factors affecting on quality of Iranian wheat malt | |
Roksaneh Roohani | Assessment of some functional properties of Carum carvi L as food additives | |
Mehmet Gülcü | Comparision of frozen and pickled storage methods for edible grapevine leaves | |
Celile Aylin Oluk | Evaluation of carotenoids, sugar contents of watermelon varieties | |
Tuğba Özdal | Investigating the antioxidant capacities of Viburnum opulus L. fruits cultivated in Kayseri, Turkey | |
Filiz Özçelik | Determination of heavy metal contents of apple and grape vinegars by using ICP-MS (inductively coupled plasma-mass spectrometer) | |
Gökşen Gülgör | The antifungal activity of organic acids produced by lactic acid bacteria | |
Gökşen Gülgör | The risk of biofilm formation in the food industry and prevention methods | |
Sercan Elmas | Marine functional foods | |
Ercan Elmas | Probiotics and sea food | |
Nyousha Ghaderi | Comparison of ultrasound and heat effects on rheological, microbial and physicochemical properties of yogurt during storage | |
Niloofar Hashemi | Effect of inulin and skimmed milk powder levels on the viability of probiotic bacteria and chemical characteristics in probiotic fermented drinks | |
Cem Okan Özer | Coated chicken production for the consumption of celiac | |
Tuğba Cebeci | Determination of enterotoxigenicity of coagulase-positive Staphylococcus and coagulase-negative Staphylococcus isolated from raw and fermented meat | |
Afsaneh Safari | The influence of extraction conditions on ash content of gelatin obtained from cattle bone by acid process | |
İbrahim Çakır | Isolation and molecular identification of yeasts from brined herbs used for production of herby cheese and determination of their technological properties | |
Gamze K. Yılmaz | Developmentof a new pseudomonas agar medium containing benzalkonium chloride in cetrimide agar | |
Zahra Sobhkhiz Foumani | Antibacterial activity of ethanolic extracts of Syzygium aromaticum against some food pathogenic bacteria | |
Reyhan İrkin | Determination of total phenolic and flavonoid compounds in juices and peeling extracts of citrus fruits | |
Gülce Sarı | The impact of obesity on ER-PR positive, HER-2 negative breast cancer | |
Reyhan İrkin | Arsenic contamination problem and arsenic removal technologies in drinking waters | |
Olga Grygorieva | Antioxidant activity of fruit and leaves of date plum (Diospyros lotus L.) | |
Dezider Tóth | Biochemical characteristics of traditional pasta with the addition pumpkin flour and powder of herbs | |
Natalia Nikolaieva | Antioxidant activity of pollen extracts Corylus avellana L. | |
Nurcan Değirmencioğlu | Investigation of antioxidant capacities of natural Vaccinium spp. grown in Erdek and Kapidag regions | |
Afsaneh Safari | A review of possible methods to prevent acrylamide formation or reduce it in foods | |
Filiz Özçelik | Factors affecting cell viability on the production of lyophilized starter culture | |
Filiz Özçelik | Proteolytic system of lactic acid bacteria | |
Hilal Selamoğlu | Microbiological quality of Kars Gruyere cheese | |
Hande Selen Erge | Effect of thermosonication on colour of apple juice | |
Aydın Erge | Extraction of gelatin from three different chicken deboner residue | |
Erkan Karacabey | The effect of process traditional method on the chemical composition of cape goose berry jam | |
Erkan Karacabey | The effect of process under vacuum on the chemical composition of cape goose berry jam | |
Chek Zaini Hassan | Physicochemical properties and acceptability study of honey stick mixed with date paste, dried fruits, and nuts | |
Ayhan Dagdelen | Effect of aromatic plants and storage time on the chemical and sensorial properties of sunflower oil | |
Ayhan Dagdelen | Impact of location and microwave roasting on the physicochemical characteristics and fatty acid profiles of turpentine oils (Pistacia terebinthus and Pistacia palaestina) | |
Hakan Erinç | Microbiological properties and antimikrobiyal activity of kefirs sold in Tokat | |
Olatundun Kajihausa | Sensory characteristics of toffee fortified with Moringa oleifera” seed powder | |
Hasan Murat Velioğlu | Optimization of α-amylase production of aspergillus foetidus from bug-damaged wheat using artificial neural networks | |
Kadir Gürbüz Güner | Influence of salt reduction on dough processing and final quality of bread | |
Ümit Geçgel | Fatty acid composition and nutritional value of wheat germ oil | |
Serap Duraklı Velioğlu | Determination of metal contamination of white cheeses obtained from Thrace Region | |
Serhat Al | Presence and antimicrobial resistance profiles of Salmonella spp. in retailed sausages in Kayseri, Turkey | |
Burcu Öztürk | Characteristics of multiple (W/O/W) emulsions manufactured with caseinate or egg white powder | |
Ömer Şimşek | Innovative nisin production systems | |
Burcu Duman | Reduction of phytic acid content of oat bran with different methods | |
Burcu Duman | Effect of wheat bran of reduced phytic acid content with hydrothermal treatments on the quality of cookies | |
Nevcihan Gürsoy | Fungus-mediated synthesis of silver nanoparticles (AgNP) and their activity against Aspergillus spp. in combination with antifungal agent | |
Sinem Acar | Comparison of phenotypic and genotypic antimicrobial resistance profiles of salmonella isolates from farm/field to fork in Turkey | |
Filiz Yangilar | Determination of pathogens in food: Biosensor technologies | |
Yeliz Yıldırım | Antimicrobial susceptibility and serotype distribution of Listeria monocytogenes isolates obtained from raw milk cheese samples sold in Niğde | |
Ayse Demet Karaman | Geographic indications in traditional local milk products: Aydin case in Turkey | |
Gülten Ökmen | The antimicrobial activities against food pathogens of Hypericum perforatum L. Flowers and its non-enzymatic antioxidant activity | |
Gülten Ökmen | The antibacterial activities against mastitis pathogens of Cyclamen mirabile hildebr. tubers and its non-enzymatic antioxidant activities | |
Ece Bulut | Can we trust PFGE typing to determine Salmonella serotypes? | |
Filiz Yangılar | Leptin hormone and relationship between obesity | |
Serhat Al | Economic perspective on Turkish pastrami production and marketing | |
Didem Peren Aykas | Authentication of potato chip oil using a portable infrared spectrometer combined with pattern recognition analysis | |
Huseyin Ayvaz | Application of a portable infrared technology (PIRT) for screening sugar and asparagine levels in chipping potatoes | |
Huseyin Ayvaz | Improving the screening of native Andean potato breeding lines for specific nutritional traits | |
Nesimi Aktas | Glass transition temperature and viscosity values of several honeys produced in Turkey | |
Berna Kılınç | Identification of bacteria from frozen seafoods | |
Berna Kılınç | Comparison of the microbial flora of natural and farmed fish species | |
Mira Radovanovic | Influence of milk fat and protein levels on composition and microstructure of skin layers in kajmak formation | |
Sami Gökhan Özkal | Application of ultrasound technology in meat brining | |
Sami Gökhan Özkal | Effect of ultrasound amplitude on drying kinetics of okra | |
Sine Özmen Toğay | Molecular identification of yeasts from traditional Turkish cheeses for selection of strains possessing flavour production potential | |
Huseyin Ayvaz | The use of infrared spectrometers to predict quality parameters of cornmeal and differentiate between organic and conventional varieties | |
Hayet Ben Haj Koubaier | Dough rheology and cake quality of wheat–lentil flour blends | |
Izbaim Driss | Evaluation of yogurt fermentation by an ultrasonic technique | |
Felipe Jadán Piedra | Lysine determination using a lisine oxidase-based biosensor | |
Sultan Acun | The microbial quality of our traditional taste “Phyllo” | |
Yeşim Soyer | Antimicrobial resistance profiles of Salmonella spp. obtained from packaged chicken meat products in Ankara, Turkey | |
Mustafa Germec | Production of ethanol from carob pod extract in a biofilm reactor | |
Irfan Turhan | Evaluation of some cost effective materials for microbial mannanase production | |
Irfan Turhan | Tea waste as a carbon source for value-added production | |
Özge Süfer | An emergent technology for modeling drying: computational fluid dynamics (CFD) | |
Nihat Telli | Presence of Listeria monocytogenes in production line of pickled white cheese, their serotyping and determining the antibiotic susceptibility | |
Arife Ezgi Telli | Investigation on the presence and antibiotic susceptibility of Listeria monocytogenes isolated from meat and meat products | |
Evren Erköse | Microbiological safety of tap and artesian well waters | |
Meltem Y. Aybakır | Antimicrobial effect of some types of spices | |
Şebnem Pamuk | Prevalence of Listeria monocytogenes and Salmonella spp in bovine origin food | |
Fatih Ozogul | The inhibition effect of carvacrol on ammonia and biogenic amine production by common food borne pathogens | |
Esmeray Küley Boğa | The impacts of olive by product on biogenic amine production by bacteria isolated from spoiled fish | |
Mustafa Durmus | Effect of thymol, eugenol, alpha-terpineol and carvacrol on shelf life of anchovy fillets stored at 3±1 ˚C | |
Mona Azizi | Optimization of osmo-convective drying of orange slices by response surface methodology | |
Aghil Nedaei | Aflatoxin M1 contamination in the consumed cow and ewe raw milk in Ardabil City (Northwest of Iran) | |
Ali Reza Movaffagh | Veterinary drug residues determination in cow and ewe raw milk in Ardabil Region (Northwest of Iran) | |
Didem Peren Aykas | Characterization and authentication of olive oils by portable infrared spectrometer combined with pattern recognition analysis | |
Öznur Ö. Taner | Enzyme resistant starch | |
Arife Ezgi Telli | Pathogenicity of foodborne bacterial pathogens | |
Hülya Yaman | Optimization of production technology of Keş | |
Khaleel Jawasreh | Callipyge-Awassi growth and meat characteristics in comparison to the pure Awassi | |
Yilmaz Ozcan | Pulsed electic field (PEF) applications in dairy technology | |
Yilmaz Ozcan | The status of nanotechnology as an emerging technology in food science and technology | |
Işıl Yıldırım | Comparision of total anthocyanin content of hot water | |
Işıl Yıldırım | Determination of the total antioxidant capacity and total anthocyanin content of methanol extracts of Gundelia tournefortii (L.) roots | |
Şeyda Yanardağ Karabulut | The effects of ultrasound treatment on the structural, physical and physicochemical properties of oils | |
Jurate Kucinskiene | The use of solid state fermentation for plant material processing | |
Aldona Baltusnikiene | Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits | |
Abbas Najafpourkhadem | Determination of adultration in meat kinds used in meat products | |
Gülten Tiryaki Gündüz | Applications of non-thermal plasma technology for food decontamination | |
Toibudeen Sanni | Effect of gamma irradiation on mineral, vitamins and cooking properties of sorrel (hibiscus sabdriffa ll) seed | |
Deniz Yurtsever Sarıca | Determination of 2,3- butanedione in dairy products by GC-FID - and occurrence of diacetyl in dairy products from Ankara, Turkey markets | |
Deniz Yurtsever Sarıca | Occurrence of aflatoxin M1 in milk, white cheese and yoghurt from Ankara, Turkey markets | |
Deniz Yurtsever Sarıca | Determination of nitrite & nitrate species by HPLC-DAD – and occurrence of nitrite nitrate in meat and green leafy vegetables from Ankara, Turkey markets | |
Demet Apaydın | Physico-chemical properties and health effects of Momordica charantia L. | |
Demet Apaydın | Green coffee | |
Işıl Yıldırım | Determination of antioxidant vitamin levels of fructous jujubae methanol extract MDA againts to MDA | |
Aysun Yurdunuseven | Triterpenic acid content of commercial scratched table olive | |
Emine Nur Herken | Β-glucan (beta-glucan) content of some commercial cereal varieties | |
Abbas Najafpourkhadem | A review on effective regulatory action upon acryl amide in food | |
Ebru Erdemir | The effect of different nitrite levels on colour values during pastirma production | |
Emine Çarkcıoğlu | Textural and water binding properties of reduced salt chicken myofibrillar protein gels formulated with guar gum and bean fiber | |
Sibel Ozcakmak | Inhibition kinetics of ochratoxigenic Penicillium verrucosum using Origanum onites, Salvia officinalis and Mentha piperita essential oils | |
Şeyma Şişik Oğraş | Identification of volatile compounds of olive oils from different geographic regions | |
Sibel Ozcakmak | Effect of some essential oils for inhibit of ochratoxin production by Penicillium verrucosum | |
Bayram Çetin | Enterotoxin properties of Staphylococcus aureus isolated from meat and dairy products from small food manufacturing plants in Trakya Region of Turkey | |
Azize Atik | Antimicrobial and antibacterial properties of propolis | |
Helen Agu | Effects of steaming duration and preservatives on storage stability of pearl millet based instant dambu | |
Esther Eduzor | Effect of citric acid and clove on cured smoked meat (a traditional meat product) | |
Hassan Gandomi | Combination effect of Trachyspermum ammi and lavandula Officinalis essential oils on some bacterial food-borne pathogens | |
Nükhet Nilüfer Zorba | Effects of ozone application on microbial load of black pepper | |
Nükhet Nilüfer Demirel Zorba | Antimicrobial activity of some plant extracts found in Çanakkale | |
Peter Forgo | Studies on various sugar derivates formed by thermal degradation of different prebiotic carbohydrates | |
Marietta Korozs | Elaboration of three step lactose conversation process to d-mannitol as novel prebiotic carbohydrate | |
Julia Haraszti | Comparative extraction studies of various phytosterols | |
Ümran Cansu | Chicken bone gelatin and its functional properties in comparison with commercial gelatins | |
Sibel Ozcakmak | Administration of principles and good hygiene prenciples guide for businesses producing materials and articles which are intended to come into contact with foodstuffs | |
Elif Tugce Aksun | Effect of adding sodium bicarbonate to brine solutions on quality changes of smoked rainbow trout (Oncorhynchus mykiss,) during refrigated storage | |
Elif Tugce Aksun | Packaging material for seafood canning | |
Merve Bıyıklı | Optimization of different temperature–time combinations on physicochemical and sensory features of sous-vide cooked turkey cutlet samples | |
Özge Süfer | Food packaging applications using nanotechnology | |
Emine Nakilcioğlu | The using grape seeds in foods against oxidative deteriorations | |
Halina Staniek | Evaluation of the content of essential elements and heavy metals in bioactive snacks | |
Mariam Alimardanova | Research of the developed innovative technology of Kazakh national soft cheese | |
Celale Kırkın | Effects of gamma-irradiation and modified atmosphere packaging on quality of black pepper and cumin | |
Ebru Deniz | Quality and safety evaluation by proteomics based approach in meat and meat products | |
Soheyl Eskandari | Antioxidant and antibacterial effects of petroselinum crispum extract on hypophthalmichthys molitrix fillets during refrigeration | |
Çiğdem Sezer | The investigation of Enterotoxigenic Staph. aureus in raw milk and milk products | |
Ewelina Król | The content of essential minerals in novel meat products enriched with potato juice | |
Figen Tokatlı | Changes in phenolic profile of olive oils with malaxation conditions and olive harvest | |
Tuğba Cebeci | The effects of microorganisms levels on raw milk quality in lactating dairy ewes | |
Celenk Molva | Control of Alicyclobacillus acidoterrestris DSM 3922 in apple juice by grape seed extract | |
Bang Su Jin | Analysis of caffeine in coffee and tea retailed in Korea | |
Lim Ho Soo | Determination of caffeine in foods by high-performance liquid chromatography | |
Müge Hendek Ertop | Antioxidant effect of maillard reaction products in foods | |
Müge Hendek Ertop | Some physicochemical properties of traditionaL Gumushane breads from different region | |
Müge Hendek Ertop | The effects of processing techniques to pesticide residues in cereals and cereal products | |
Müge Hendek Ertop | Total phenolic contents of bread types consumed in Turkey | |
Ashkan Jebelli Javan | Study on combination effect of Trachyspermum ammi and Teucrium polium essential oils on E. coli O157 H7 and Staphylococcus aureus | |
Harun Uran | Determination of quality characteristics of chicken burgers produced by the addition of transglutaminase | |
Dilek Özcan | DNA-based molecular characterization of fungi isolated from ‘hurma’ olive | |
Figen Korel | Proximate composition of cake and sponge cake made from pasteurized and raw eggs | |
Tuğçe Yurtluk | Comparison of some physical and chemical properties of various tarhana samples | |
Aybike Kamiloğlu | Fermented sausages: Yeasts as starter culture | |
Kaiser Mahmood | Cordia polysaccharides: a novel hydrocolloid additive in dough and bread formulation | |
Figen Korel | Application of artificial neural network for the prediction of olive harvesting time | |
Bilge Sayın | Aroma formation by mold starter cultures in fermented sausages | |
Akram Ahmed Abdo-Qasem | Effect of okra gum on pasting and rheological properties of cake batter | |
Yasemin Çelebi Sezer | Quality attributes of sucuks produced by using isolated lactic acid bacteria | |
Hantaek Kim | Isolation and characterization of bacteriocin producing lactococci from Kimchi | |
Hassan Hamedi | Generation of a uracil auxotroph strain of the probiotic yeast Saccharomyces boulardii as a host for the recombinant protein production. | |
Hassan Hamedi | Chemical composition and antibacterial effect of essential oil from Pulicaria gnaphalodes | |
Imen Zaghbib | Influence of frozen storage and whitening agents on the whiteness, gel-forming ability and stability of surmii from Tunisian sardine (Sardina pilchardus) | |
Osman Cavuş | The level of knowledge amongst small and medium enterprises of the quality and safety issues impacting on the re-use of cooking oil | |
Ebenezer Oluwasola | Production and evaluation of enriched Aadun (a local maize snack) | |
Spasenija Milanović | The effect of starter culture and functional ingredients on texture, rheology and color of fermented milk products | |
Spasenija Milanović | Rheological and textural characterization of Kombucha fermented milk products manufacturing by transglutaminase addition | |
Eva Lončar | Characteristics of Kombucha fermentation on elderberry tea | |
Snežana Kravić | Study of the volatile components of cheese from Serbian market | |
Gabriella Zsarnoczay | Famous Hungarian indigenous pig | |
Zsuzsanna Hovorka- Horváth | Analysis of colour characteristics of paprika powders during storage | |
Jozsef Csanadi | Weak chains in the quality management of milk products from small ruminants’ milk | |
H. Ahu Kahraman | The effects of packaging methods and storage period on some physicochemical and microbiological properties of cubed and minced beef meat | |
Aylin Altan | The effect of processing parameters on morphology of electrospun zein nanofiber | |
Rita Aboloma | Mycotoxins: A threat to food security- The African story | |
Andrea Szabó-Nagy | Increased al accumulation in plant tissues caused by environmental pollution | |
Sirajo Mohammed Funtua | Bacillus species assessment of sorrel calyces sourced from Nigeria (Zchng) and Senegal (Zchsg) | |
Sirajo Mohammed Funtua | Bacillus species assessment of sorrel drinks produced by steeping and boiling methods | |
Ceren Akal | Fortification of yoghurt with dried nuts rich in bioactive compounds | |
Sang-Tae Kim | A survey on pesticide residues of imported agricultural products circulated in Gyeonggi-Do, Republic of Korea | |
Balunkeswar Nayak | Challenges in the extraction of allergenic proteins from complex food matrices | |
Sevda Taştemür | Comparison of culture media used in coliform analysis via membrane filtration technique | |
Natalija Džinić | The effect of modified atmosphere packaging on lipid oxidative changes in traditional fermented sausage (Petrovská klobása) | |
Balazs P. Szabo | Wheat quality in different countries | |
Pınar Şanlıbaba | Biogenic amines in wines | |
Elif Tugce Aksun | the effect of dietary sodium bicarbonate supplementation on chemical quality of rainbow trout (Oncorhynchus mykiss) during frozen storage | |
Elif Tugce Aksun | Influence of whey protein isolate coating enriched with thyme oil during frozen storage of horse mackerel (Trachurus Trachurus) | |
Sarka Horackova | Functional properties of intestinal lactobacilli | |
Joan Ogundele | Effect of gamma irradiation on fatty acid profile of sorrel seeds (Hibscus sabdariffA) | |
Nazlı Türkmen | Determination of the milk consumption habits of students of Faculty of Agriculture in Ankara University | |
Turgay Seymen | Research on the utilization possibilities in industry of some native apple cultivar/types | |
Guiomar Denisse Posada Izquierdo | Transfer of Salmonella during slicing of turkey breast-based products | |
Guiomar Denisse Posada Izquierdo | Influence of the contamination level on survival of Escherichia coli O157:H7 in soybean seeds | |
Işıl Var | Isolation and identification of some pathogens in some poultry enterprises running in province of Adana, Turkey | |
Duygu Yurdakul | Importance of hygienic design for food safety | |
Jovanka Laličić-Petronijević | Sensory properties of dark chocolates wıth different cocoa parts content | |
S. Saner | Protection of consumers by microbial risk mitigation through combating segregation of expertise – promise project | |
C. Dadalı | Antioxidant activity and phenolic compounds of coffee | |