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Eurasian Journal of Food Science and Technology
Arşiv
Eurasian Journal of Food Science and Technology
2022
Cilt: 6 - Sayı : 1
Effect of Freezing and Smoking on The Proximate and Mineral Composition of Flat Sardinella (Sardinella Eba)
The Potential Uses of Olive Leaf Extracts in Various Areas
Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels
Therapeutic and Functional Properties of Beta-Glucan, and Its Effects on Health
Turkish Traditional Fermented Plant-Products as Functional Food
The Impact of Climate Change on Food Production in Europe
Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs
2021
Cilt: 5 - Sayı : 2
Effects of Electrospinning on Antifungal Properties of Thyme and Cardamom Oils
Development of Locust Bean Fermentation Bin
Environmentally Friendly Bacterial Cellulose Films for Food Packaging
Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria
Gastroprotective and Antioxidant Effects of the Cinnamon, Cumin, Sumac on Indomethacin Induced Gastric Ulcer in Rats
Effects of Climate Change on Aquaculture Production
Optimization of Extraction Parameters and Effect of Different Solvent Systems on The Omega-3 Fatty Acids Content of Algal Oil (Nannochloropsis sp.)
Quality Characteristics and Sensory Evaluation of Cakes Produced from Composite Blends of Wheat (Titricum Aestivum L.) and Finger Millet (Pennisetum Glaucum) Flour
Determination of Antioxidant Capacity and Phenolic Content of Tunceli Garlic Extracts (Allium Tuncelianum) By Different Solvents
Effects of Climate Change on Food Production
Cilt: 5 - Sayı : 1
Traditional Dried and Salted Nile Fish products in Sudan: A review
Peroxide value in oils used for chicken frying in selected restaurants in Khartoum city- Khartoum state-Sudan
Vacuum Frying of Selected Shellfish Products
Natural Plant Pigments and Derivatives in Functional Foods Developments
Adaptive Neural Network Based Fuzzy Inference System for the Determination of Performance in the Solar Tray Dryer
In vitro Investigation of Deoxyribonucleic Acid Interaction and Anti-Acetylcholinesterase Activity of Turnip (Brassica Rapa Subsp. Rapa)
Proximate and Some Phytochemical Constituents of Three West African Vegetable Spices
Determination of Heavy Metals in Some Fruits, Vegetables and Fish by ICP-MS
In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)
Nano-emulsions: A Novel Approach in Seafood Preservation
2020
Cilt: 4 - Sayı : 2
Use of infrared thermography in determining meat quality
VALUE ADDED FISH PRODUCTS
REVELATION AND DETERMINATION OF 3-MONOCHLOROPROPANE-1,2-DIOL (3-MCPD) IN BREAD FROM MODERN BAKERIES IN KHARTOUM STATE, SUDAN.
Impact of Storage Time on the Content of Kefir
Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit
Cilt: 4 - Sayı : 1
Medicinal Potentials and Health Benefits of Black Mulberry
Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences
Natural antioxidants and therapeutic effects
Short communication: Proximate chemical and nutritional composition of Moringa oleifera, and Adansonia digitata leaves
Nutritive potentials of Soybean and its significance for humans health and animal production: A Review
2019
Cilt: 3 - Sayı : 2
Effects of Habitats and Feeding Patterns on Fatty Acid Profile of Rainbow Trout (Oncorhynchus mykiss)
Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets
Effects of Feed Additives in Fish Feed for Improvement of Aquaculture
Essential Oils for Applications in Fish and Other Seafood Products
Cilt: 3 - Sayı : 1
OMEGA-3 FATTY ACIDS AND HEALTH BENEFITS
Protection of Seafood by Edible Films and Genetic Modification of Protective Culture
Importance Of Seafood Gelatin For Food İndustry
Utilization of Nanotechnology in Aquaculture and Seafood sectors
2018
Cilt: 2 - Sayı : 2
Sesame Oil Has Gastroprotective And Anti-Oxidative Properties: An Experimental Study In Rats With Indomethacin-Induced Gastric Ulcers
Evaluation of the Output Waters of Olive Oil Plants
Effect of Psyllium Husk Based Dietetic Cookies on Hematologial Parameters of Normal and Hypercholesterolemic Subjects
The Ketogenic Diet and its Clinical Applications in Type I and II Diabetes
Influence of propolis extract on microbiological and sensory quality of rainbow trout fillets
Cilt: 2 - Sayı : 1
Effects of Gallic Acid and Quercetin on the Production of Fruit Puree
Production of Prebiotic Milk and Investigation of Some Properties
Development of Antioxidant Chitosan Films Incorporated with Quinoa Extract
Modeling of Gallic Acid Diffusion: Case Study on Cinnamonum zeylaniccum
Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin
Application of Gallic Acid Produced from Horse Chestnut (Aesculus hippocastanum) Shell in Table Olive Maturation
2017
Cilt: 1 - Sayı : 2
Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens
MATHEMATICAL MODELING OF APRICOT DRYING
Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils
Temperature dependency of sweet cherry concentrate colour: a kinetic study
Physicochemical and Nutritional Properties of Bitter Melon at Four Maturation Stages
An Overview of Nano-Scale Food Emulsions: A Mini Review
Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating
Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil
APPLICATION OF NANOTECHNOLOGY IN FOOD PACKAGING
Cilt: 1 - Sayı : 1
Investigation of Salmonella spp. of Contamination, Infection Routes and Their Effects on Public Health in Chickhen Meat
Determination of Table Olive and Olive Oil Consumption and Preference of Children from Yalova/Turkey
Glycerol-Based Process Contaminants in Palm Oil
Chemical Migration from Plastic Types of Food Contact Materials
Nutrition for Functionality of Poultry Meat and Egg
Starch Based Sugar; Production, Usage and Health Effect
Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties
Optimization Using Decision Trees Method in Multivariable Food Engineering Experiments and Its Sample of Applicability on Experiment Related with the Nisin Production of Lactococcus lactis N8
The Optimization Method by Using the Transformation of Two Variable Dependent Experiment Results into Image Data and Its Usability in the Food Engineering Applications
Yayın Aralığı:
Yılda 2 Sayı
Başlangıç:
2017
Yayıncı:
İlknur BAĞDATLI
4.5b
1.4b
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