___

• 1. Anonim, (2005). U.S. National nanotechnology initiative, the national nanotechnology initiative strategic plan. Erişim Adresi: http://www. nanoscience.gatech.edu/news/ news/05_05_18_NNI.pdf. Erişim Tarihi:14.02.2015.
• 2. Anonim, (2008). Risk governance of nanotechnology applications in food and cosmetics. Erişim Adresi: http:// www.nanowerk.com/nanotechnology/reports/reportpdf/report125. pdf, Erişim Tarihi: 14.02.2015.
• 3. Anonim, (2010). Report on Nanotechnology & Textiles Medical Textiles, Sport/OutdoorTextiles. Erişim Adresi: http://www.nanotec.it/public/wp-content/ uploads/2014/04/ ObservatoryNano_FocusReport2010_MedicalTextiles_ Sport_OutdoorTextilesv2.pdf, Erişim Tarihi: 12.02.2015.
• 4. Anonim, (2015). Action plan nanotechnology federal ministry of education and research. Erişim Adresi: http://www. lai.fuberlin.de/homepages/nitsch/publikationen/Germany_ ActionPlanNanotechnology_2015.pdf, Erişim Tarihi: 10.02.2015.
• 5. Arora A, Padua GW, (2010). Review: Nanocomposites in food Packaging. J Food Sci. 75(1), 43-49.
• 6. Bayındır M, (2006). Nano teknoloji tekstilin emrinde, Bilim ve Teknik Aralık/2006:1.
• 7. Bente F, Hellstorm T, Henrysdotter G, Hjulmand-Lassen M, Rüdinger J, Sipilainen Malm T, Solli E, Svensson K, Tharkelsson EA, Tuomaala V, (2000). Active and intelligent food packaging, a nordic report on legislative aspects. Nordic Concil of Ministers, Copenhagen. 13-21.
• 8. Bouwmeester H, Dekkers S, Noordam MY, Hagens WI, Bulder AS, de Heer C, Wijnhoven SW, Marvin HJ, Sips AJ, (2009). Review of health safety aspects of nanotechnologies in food production. Regul Toxicol Pharm. 53(1), 52-62.
• 9. Buzby JC, (2010). Nanotechnology for food applications. More questions than answers. J Consum Aff. 44(3),528- 545.
• 10. Cha DS, Chinnan MS, (2004). Biopolymer-based antimicrobial packaging: a review. Crit Rev Food Sci Nutr. 44(4), 223-37.
• 11. Chau CF, Wu SH, Yen GC, (2007). The development of regulations for food nanotechnology. Trends Food Sci Technol. 18, 169-280.
• 12. Chaudhry Q, Scotter M, Blackburn J, Ross B, Boxall A, Castle L, Aitken R, Watkins R, (2008). Applications and implications of nanotechnologies for the food sector. Food Addit Contam. 25(3), 241-258.
• 13. Chen CC, Wagner G, (2004). Vitamin E nanoparticle for beverage applications. Chem Eng Res Des. 82,1432- 1437.
• 14. Chen CS, Durst RA, (2006). Simultaneous detection of Escherichia coli O157:H7 Salmonella spp. and Listeria monocytogenes with an array-based immunosorbent assay using universal protein Gliposomal nanovesicles. Talanta. (69), 232–238.
• 15. Cui Y, Wei Q, Park H, Lieber CM, (2001). Nanowire nanosensors for highly Sensitive And selective detection of biological and chemical species. Science. 293, 1289–1292.
• 16. Dawson LP, Acton JC, Ogale AA, (2002). Biopolymer films and potential applications to meat and poultry products. Fresh Meat / Packaging II. Proceedings of the 55th Annual Reciprocal Meat Conference, 75-82. Michigan- USA.
• 17. Dion M, Luykx AM, Peters RJB, Van Ruth SM, Bouwmeester H, (2008). A review of analytical methods for the identification and characterization of nano delivery systems in food. J Agric Food Chem. 56: 8231-8247.
• 18. Fenske, DB, Chonn A, Cullis PR, (2008). Liposomal nanomedicines: an emerging field. Toxicol Pathol. 36 (1), 21–29.
• 19. Garcia M, Aleixandre M, Gutiérrez J, Horrillo MC, (2006). Electronic nose for wine discrimination. Sens Actuators B Chem. 113, 911-916.
• 20. Gomes-Hens A, Fenandez-Romero JM, (2006). Analytical methods for the control of Liposomal deliver system. Trends Anal Chem. 25(2), 167-168.
• 21. Henriette MC, (2009). Nanocomposites for food packaging applications. Food Res Int. 42, 1240–53.
• 22. Joseph T, Morrison M, (2006). Nanotechnology in agriculture and food. Erişim Adresi: http://www.nanowerk. com/nanotechnology/reports/reportpdf/report61.pdf, Erişim tarihi: 27.02.2015.
• 23. Rao DR, Chawan CB, Veeramachaneni R, (1995). Liposomal encapsulation of betagalactosidase comparison of 2 methods of encapsulation and invitro lactose digestibility. J Food Biochem. 18(4): 239-251.
• 24. Kirwan MJ, Strawbridge JW, (2003). Plastics in food packaging. R Coles, D McDowell and MJ Kirwan eds. Food Packaging Technology. CRC Press Inc, Oxford London. p.174-240.
• 25. Lasic DD, (1998). Novel applications of liposomes. Trends Biotechnol. 16, 307–321.
• 26. Marsh K, Bugusu B, (2007). Food packaging-roles, materials, and environmental issues. J Food Sci. 72(3), 39-55.
• 27. Matthews FL, Rawlings RD, (1999). Composite materials: Enginering and science. First Edition. Oxford London: CRC Press LLC,p.168.
• 28. McClements DJ, (2011). Food-grade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr. 51:285–330.
• 29. McClements DJ, (2010). Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 1, 241-269.
• 30. Rhim JW, Hong SI, Park HM, Ng KW, (2006). Preparation and characterizationof chitosan-based nanocomposite films with antimicrobial activity. J Agric Food Chem.54(16),5814-5822.
• 31. Ribeiro HS, Chu BS, Ichikawa S, Nakajima M, (2008). Preparation of nanodispersions containing β carotene by solvent displacement method. Food Hydrocolloids.(22) 1,12-17.
• 32. Robinson DKR, Morrison MJ, (2009). Nanotechnology developments for the agrifood sector - report of the observatory NANO. Erişim Adresi : http://nanopinion.eu/sites/ default/files/full_report_nanotechnology_in_agrifood_ may_2009pdf, Erişim Tarihi 05.03.2015.
• 33. Robertson GL, (2006). Active and intelligent packaging. In food packaging: principles and practice 2nd ed. CRC Press, Boca Raton, Fl. 1-550.
• 34. Serfert Y, Drucsh S, Schwarz K, (2010). Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chem. 4 , 968-975.
• 35. Sorrentino A, Gorrasi G, Vittoria V, (2007). Potential perspectives of bio nanocomposites for food packaging applications. Trends Food Sci Technol. 18, 84-95.
• 36. Sürengil ve Kılınç, (2011). Gıda - ambalaj sektöründe nanoteknolojik uygulamalarve su ürünleri açısından önemi. J FisheriesSciences.com. 5(4), 317-325.
• 37. Tarhan Ö, Gökmen V, Harsa Ş, (2010). Nanoteknolojinin gıda bilim ve teknolojisi alanındaki uygulamaları. Gıda. 35 (3), 219-225.
• 38. Tharanathan RN, (2003). Biodegradable films and composite coatings: past, present and future. Trends Food Sci Technol. 14(3), 71-78.
• 39.Theinsathid P, Visessanguan W, Kingcha Y, Keeratipibul S, (2011). Antimicrobial effectivenessof biobased film against Escherichia coli 0157:H7,Listeria monocytogenes and Salmonella typhimurium. Adv J Food Sci Technol. 3 (4): 294-302.
• 40. Torres-Giner S, Gimenez E, Lagaron JM, (2007). Characterization of the morphology and thermal properties of Zein Prolamine nanostructures obtained by electrospinning. Food Hydrocolloids. 22, 601–614.
• 41. Valdes MG, Gonzalez ACV, Calzon JAG, Diaz-Garcia ME, (2009). Analytical nanotechnology for food analysis. Microchim Acta.166, 1-19.
• 42.Vermeiren L, Devlieghere F, Beest VM, de Kruijf N, Debevere J, (1999). Developments in the active packaging of foods. Trends Food Sci Technol. 10(3):77-86.
• 43. Zhao R, Torley P, Halley PJ, (2008). Emerging biodegradable materials: Starchand protein based bio-nanocomposites. J Mater Sci. 43(9),3058-3071.
• 44. Zulli F, Belser E, Schmid D, Liechti C, Suter F, (2006). Preparation and properties of Coenzyme Q10 nanoemulsions. Cosmet Sci Technol. 40-46.