The effect of lactoccocin BZ against Escherichia coli
Physicochemical properties of cherry laurel fruit vinegar
Artificial neural networks models used for fishery products

Hybrid cooking effects on beef textural and microbial properties
Biofilms from Staphylococcus aureus isolated from döner kebab
Review: Fuzzy logic models for food products

Effect of decontamination on chicken carcasses
Use of forest fruit purees in standard and probiotic yogurts
Bioactive properties of pineapple fruit

Impact of Different Fumigants on the Quality of Perishables
Effects of different processing ways on heavy metal, macro and micro elements of chickpea (Cicer arietnum L.) grains
Effect of Turmeric (Curcuma longa L.) on Bez Sucuk

Three dimensional food printing technology
Chemische Zusammensetzung von Wildleber
Effects of heat treatment on nutritional profiles of peanuts