Cilt: 4 - Sayı: 2

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Articles
- FT-IR SPECTROSCOPY CHARACTERIZATION AND CHEMOMETRIC EVALUATION OF LEGUMES EXTRACTED WITH DIFFERENT SOLVENTS / Sayfalar : 80-88
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  Sevgin Dıblan, Pınar KADİROGLU, Levent Yurdaer AYDEMİR
- INVESTIGATING THE POSSIBILITIES FOR USE OF GRAPE SEED POWDER IN THE PRODUCTION OF CALORIE REDUCED COCOA MUFFINS / Sayfalar : 89-97
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  Selçuk Mustafa Seçen
- GIDA TAKVİYELERİ VE SAĞLIK ÜZERİNE ETKİLERİ / Sayfalar : 98-111
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  Derya ATALAY, Hande Selen ERGE
- STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES / Sayfalar : 112-123
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  Müge İŞLETEN HOŞOĞLU
- THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR / Sayfalar : 124-131
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  Cem KARAGÖZLÜ, Gülfem ÜNAL, A. Sibel AKALIN, Ecem AKAN, Özer KINIK
- KURU ÜZÜMLERDE KÜF YÜKÜNÜN SAYI VE ÇEŞİTLİLİK OLARAK BELİRLENMESİ, DEPOLAMANIN ETKİSİ VE FLORADAKİ DOMİNANT KÜF TÜRLERİNİN SAPTANMASI / Sayfalar : 132-139
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  Fulya Turantaş, Özgül Sömek
- CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ / Sayfalar : 140-146
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  Ezgi ÖZGÖREN, Hatice Betül KAPLAN, Senem TÜFEKÇİ

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Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627

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