Vacuum impregnation pre-treatment: A novel method for incorporating mono- and divalent cations into potato strips to reduce the acrylamide formation in French fries von Cirit, Berkay, Canbay, Hale Seçilmiş, Gürsoy, Oğuz, Yilmaz, Yusuf

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Electrochemical Biosensor Based on surfactant doped polypyrrole (PPy) matrix for lactose determination von Gursoy, Ouz, Celik, Gamze, Gursoy, Songul Sen

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Fatty acid composition and conjugated linoleic acid content of cheeses produced with goat milk von Gürsoy, Oğuz, Fakı, Rabia, Kocatürk, Kübra, Esgin, Gamze, Yılmaz, Yusuf

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Functional Ice Cream Technology von ARSLANER, Ayla, SALIK, Mehmet Ali

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Quality Characteristics of Biscuits Fortified with Pomegranate Peel von URGANCI, Unkan, ISIK, Fatma

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Türkiye'nin Coğrafi İşaretli Peynirleri von ÇAKMAKÇI, Songül, SALIK, Mehmet Ali

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Collagen/Gelatin Extraction from Poultry Skin and Mechanically Deboned Meat (MDM) Residues von GÜNDEM, Ayşegül, TARHAN, Özgür

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Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home von MUŞTU, Çiğdem, CEYLAN, Veli, SARIIŞIK, Mehmet

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Morphometric and Physico-chemical Properties of Cornelian Cherry (Cornus mas L.) Grown in Çorum, Turkey von GÜZEL, Nihal

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An Optimization Study for Laboratory Scale Production of Glucose Syrup from Potato, Wheat and Maize Starch von KAPAR YILMAZ, Emine, AKBAYRAK, Ali, BAYRAÇ, Ceren

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Drying characteristics of Turkish ravioli, mantı von Güler, Hande Özge, Kumral, Murat, Kuş, Ali, Kanat, Ayşenur, Gürsoy, Oğuz, Yılmaz, Yusuf

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Physicochemical and Rheological Properties of Commercial Kefir Drinks von GÜRSOY, Oğuz, KOCATÜRK, Kübra, GÜLER DAL, Hande Özge, YAKALI, Hasne Nazlı, YILMAZ, Yusuf

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Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage von TANGÜLER, Hasan, DİNÇ, Selin Özge, EKENEL, Gülbahar, AYTEKİN, Dilay Asena, ŞİMŞEK, Cansu, ATAKLI, Hatice

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Optimization of Spray Drying Encapsulation of Bioactive Compounds from Organic Blueberry Extract von CAN, Sultan, GÖĞÜŞ, Fahrettin, BOZKURT, Hüseyin

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Production and Physicochemical Properties of Casein-Based Adhesives von ATAMER, Zeynep

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A Study of Food Poisoning Cases in Turkey from 2016 to 2020 According to the Written and Visual Media von BAŞARAN, Burhan

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Discrimination, Quantitation, and Identification of Edible Vegetable Oil Blends Based on Their Fatty Acid Profiles von ARTAVİA, Graciela, GRANADOS-CHİNCHİLLA, Fabio

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Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert von KADAĞAN, Selen, ARSLAN, Seher

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Detection of Norovirus, Rotavirus and Astrovirus Antigens in Hand Swabs and Stool Specimens of Employees in Dairy Processing Plants von AYDOGAN, Hatice, GÜRSOY, Oğuz, KALE, Mehmet

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Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication von TÜRKAY, Çisil, ÖZDİKİCİERLER, Onur, YEMİŞÇİOĞLU, Fahri

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