Review on Production of Single-Cell Protein from Food Wastes
USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING
SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH
APPROACHES FOR ENRICHMENT OF PASTA
THE EFFECTS OF METABOLIC MODIFIERS AND SOME FEED ADDITIVES ON CARCASS COMPOSITION AND MEAT QUALITY
EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS
MEAT DRYING TECHNOLOGY AND SOME DRIED MEAT PRODUCTS CONSUMED IN THE WORLD
EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)
DETERMINATION OF SHELF LIFE OF MARINADE AND BRINE INJECTED RAINBOW TROUT (Oncorhynchus mykiss, WALBAUM 1792) AT REFRIGERATOR CONDITIONS
OCCURRENCE OF LISTERIA SPECIES IN PROCESSING EQUIPMENTS, UNITS AND FROZEN FISH OF FISH PROCESSING FACTORIES
HIGH HYDROSTATIC PRESSURE TREATMENT OF FRUIT, FRUIT PRODUCTS AND FRUIT JUICES: A REVIEW ON PHENOLIC COMPOUNDS
THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)
DETERMINATION TOOLS OF ORIGIN IN THE FOOD TRACEABILITY
QUALITY OF ‘MANTI’ (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE
CHILLING RATE OF COOKED RICE AND RISK OF Bacillus cereus GROWTH IN RESTAURANT OPERATION
THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS
THE EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF TURKISH TRADITIONAL SALTED DRIED FISH “ÇİROZ”
A RISING STAR PREBIOTIC DIETARY FIBER: INULIN AND RECENT APPLICATIONS IN MEAT PRODUCTS
THE FACILITIES OF SPRAY DRIED HONEY POWDER USE AS A SUBSTITUTE FOR SUGAR IN COOKIE PRODUCTION
THE EFFECT OF WASHING AND COOKING ON RESIDUE LEVELS OF SHRIMP TREATED WITH 4-HEXYLRESORCINOL
CHARACTERIZATION OF FLOWER AND COTTON HONEY VOLATILE COMPOUNDS USING SOLVENT ASSISTED FLAVOR EVAPORATION
EFFECTS OF BAKER’S YEAST ADDITION ON SOME PROPERTIES AND PHYTIC ACID CONTENT OF TARHANA PREPARED WITH DIFFERENT CEREAL AND LEGUME PRODUCTS
INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS
THE EFFECT OF SORBATE ON MICROBIOLOGICAL, SENSORY PROPERTIES AND RIPENING PARAMETERS OF KASHAR CHEESE
