WHAT DO THEY KNOW ABOUT FOOD SAFETY? A QUESTIONNAIRE SURVEY ON FOOD SAFETY KNOWLEDGE OF KITCHEN EMPLOYEES IN ISTANBUL
BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE
THE EFFECT OF USING FROZEN RAW MATERIAL AND DIFFERENT SALT RATIOS ON THE QUALITY CHANGES OF DRY SALTED ATLANTIC BONITO (LAKERDA) AT TWO STORAGE CONDITIONS
BIOGENIC AMINE CONTENTS OF FRESH AND MATURE KASHAR CHEESES DURING REFRIGERATED STORAGE
CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS
DETERMINING THE LEVEL OF FOOD SAFETY AWARENESS AMONG FOOD PROFESSIONALS: A CASE STUDY OF TURKEY AND NIGERIA
MISIR UNU VE KEFİR KULLANILARAK ÜRETİLEN TARHANALARIN BAZI ÖZELLİKLERİNİN BELİRLENMESİ
DETERMINATION OF THE BEST FUNCTIONAL CHICKPEA CULTIVARS BY TOPSIS TECHNIQUE
CAN ACID ADAPTATION OF Listeria monocytogenes INCREASE SURVIVAL IN SUCUK (A TURKISH DRY-FERMENTED SAUSAGE)?
EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK
QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS
Türkiye ve Avrupa Birliği’nde tüketicilerin gıda güvenliğiyle ilgili tutum ve davranışları
Sokakta satışa sunulan geleneksel Kadirli sucuğunun mikrobiyolojik kalitesi
The quality of ice cream samples made from buffalo milk
Consumer perceptions of food safety of fried mussel: Multiple correspondence analysis
The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic
Tulumba tatlısı yapımında çeşitli kavurga unların kullanımı ve bazı karakteristik özelliklerin belirlenmesi
Isolation and identification of Staphylococcus aureus obtained from cheese samples
Hazır yemek hizmeti alan farkli sosyo-ekonomik düzeye sahip bireylerin yeme davranışlarının ve menü tercihlerinin belirlenmesi
Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu
Nar çekirdeği ekstraktı ile zenginleştirilmiş balık burgerlerin oksidatif, mikrobiyal ve duyusal kalite değişimlerinin incelenmesi
Commercial yogurts as inoculum in yogurt making and their reusability properties
Pectin: Properties and utilization in meat products
A potential antiviral and food-derived healthy ingredient: Resveratrol
