Atlas Journal
The chemical qualities of some milky desserts produced empirically and consumed in the centre of Konya province
Genetiği Değiştirilmiş Organizma Kaynaklı Gıda ve Yem Ticaretinde Yaşanan Sorunlar ve Çözüm Önerileri
Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents
Different properties of chicken and turkey breast fillets marinated with fruit juices
The effect of different thawing methods on quality parameters of frozen mussels and shrimp meats
The importance of edible landscape in the cities
Co-Culture probiotic fermentation of protein-enriched cereal medium (Boza)
The use of probiotic-loaded single- and double-layered microcapsules in cake production
Consumers determination of red meat and meat products purchase behaviour city of Ankara sample
Traditional and modern uses of onion bulb (Allium cepa L.): A systematic review
Besinlerde tekstür
Nutritional and functional roles of millets-A review
Physico-chemical investigation and antioxidant activity of encapsulated fish collagen hydrolyzates with maltodextrin
Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli
Isolation, technological characterization and in vitro probiotic evaluation of Lactococcus strains from traditional Turkish skin bag Tulum cheeses
How do different cooling temperatures affect the characteristics of set-type yoghurt gel
Enzyme inhibitory and antioxidant properties of six mushroom species from the Agaricaceae family
Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
Türkiye'de Agaricus bisporus, Pleurotus ostreatus mantarları üretimi yapan işletmelerin karşılaştığı sorunlar ve çözüm önerileri
İstanbul’daki hastane mutfaklarından alınan yüzey örneklerinde hijyenik durumun ve çalışan personelde hijyen farkındalığının belirlenmesi
Yetişkin bireylerin toplu beslenme alanlarındaki tabak artığı ile diyet kalite indeksi arasındaki ilişkinin değerlendirilmesi
Food allergy knowledge, attitude and practices of restaurant employees in İstanbul, Turkey
