Determination of the effect of Turmeric (Curcuma longa L.) on selected quality parameters of Bez Sucuk, a traditional fermented sausage
Monitoring of changes in the macro- and micro-element and heavy metal contents of soaked, roasted, boiled chickpea (Cicer arietnum L.) grains and processed waters
Impact of different fumigants on the quality of perishables
Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit
Influence of forest fruit purees (strawberry or blackberry) on the biochemical, microbiological, sensory properties, and consumer preferences of standard and probiotic cultured yogurts
Microbial and physicochemical quality of chicken decontaminated by UV-C light in comparison with lactic acid and sodium hypochlorite
Review:
The applications of Fuzzy Logic models on food and marine food products
Biofilm formation capacities of Staphylococcus aureus strains isolated from döner kebab and effect of acetic acid and citric acid against their biofilms
Effect of hybrid cooking (ultrasound – ohmic – infrared) method on textural and microbial properties of beefs
Artificial neural networks models used for fishery products
Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties
The inhibitory effect of lactoccocin BZ against Escherichia coli on fresh beef
Effect of banana and ABT-2 probiotic culture use on quality parameters and microstructure of buffalo yoghurt
Chemical composition and biological activity of juniper (Juniperus sabina L.) essential oil growing in the aegean region of Türkiye
