ISOLATION OF Salmonella spp. AND OTHER MEMBERS OF Enterobacteriaceae FROM HORSE MACKEREL (Tra-churus trachurus), SOLD IN PUBLIC MARKETS OF ISTANBUL, TURKEY
THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION
ANTIBACTERIAL ACTIVITY OF ROYAL JELLY AND RAPE HONEY AGAINST METHICILLIN-RESISTANT Staphylococcus aureus STRAINS
RECOVERY OF FREEZE INJURED PATHOGENIC BACTERIA FROM PACKED ICE CREAM
ALCOHOL CONSUMPTION IN TURKEY
QUINOA: NUTRITIONAL AND ANTI-NUTRITIONAL CHARACTERISTICS
PROTEIN OXIDATION IN MEAT AND MEAT PRODUCTS
PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION
ANISAKIASIS: PARASITIC HAZARD IN RAW OR UNCOOKED SEAFOOD PRODUCTS AND PREVENTION WAYS
HEPATOPROTECTIVE EFFECT OF TOFU PROCESSED FROM GERMINATED SOYBEAN ON CARBON TETRACHLORIDE INDUCED CHRONIC LIVER INJURY IN MICE
INVESTIGATION OF THE PRESENCE AND VIRULENCE TRAITS OF VANCOMYCIN-RESISTANT ENTEROCOCCUS IN WATER SAMPLES
PHTHALATE ESTERS AND THEIR STATUS IN SEAFOOD CONSUMPTION
MOLECULAR PROFILE OF ORAL PROBIOTIC BACTERIA TO BE USED WITH FUNCTIONAL FOODS
VARIOUS REMOVAL METHODS OF SOME PESTICIDE RESIDUES IN FRUITS AND VEGETABLES
KNOWLEDGE LEVELS AND ATTITUDES OF UNIVERSITY STUDENTS ABOUT GENETICALLY MODIFIED ORGANISMS AND FOODS: BITLIS EREN UNIVERSITY EXAMPLE
EXTRACTION, CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF HYDROXYAPATITE FROM SEABASS AND SEABREAM SCALE
DETERMINATION OF FATTY ACIDS IN MAIZE OIL USING UV-VIS SPECTROSCOPY AND CHEMOMETRIC TECHNIQUES
BLACK CUMIN (Nigella sativa) AND ITS ACTIVE COMPONENT OF THYMOQUINONE: EFFECTS ON HEALTH
SOME BIOACTIVE PROPERTIES OF WILD AND COMMERCIAL MUSHROOM SPECIES
DOES THE REALISTIC CONTACT AND DAILY USE CONDITIONS LIMIT THE USE OF POLYCARBONATE BABY BOTTLES FOR MIGRATION AND RESIDUE LEVEL OF BISPHENOL-A
THE ASSESMENT OF RELATION BETWEEN WAIST/HEIGHT RATIO AND TYPE 2 DIABETES RISK AMONG NURSING STUDENTS
A COMPARATIVE STUDY ON ANTIOXIDANT PROPERTIES AND METAL CONTENTS OF SOME EDIBLE MUSHROOM SAMPLES FROM KASTAMONU, TURKEY
BENEFITS OF FISH CONSUMPTION FOR HEALTHY AND BALANCED NUTRITION DURING LIFELONG TIME
EFFECT OF DISTILLATION TIME ON ESSENTIAL OIL COMPOSITIONS OF BAY LEAF (Laurus nobilis L.)
