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Hakkımızda
İletişim
Food Health and Technology Innovations
Arşiv
Food Health and Technology Innovations
2021
Cilt: 4 - Sayı : 9
EDITORIAL NOTE
Promotion of Health via Nitrate Containing Foods
Drug Protocols on Prostate Cancer Clinic Studies
The Effects of Green Table Olive Processing Methods on Polyphenol Content of Some Turkish Table Olive Varieties
Cynarin, Chlorogenic and Caffeic Acid Flavonoids, Cyanidin, Peonidin Anthocyanidins in Head, Heart, Bractes of Artichokes as Antioxidative Quality Indicators: Alterations By Boiling, Steaming and Frying
Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana
Cilt: 4 - Sayı : 8
Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process
A Taste Cracking The Palate-Burdur Walnut Paste
Determination of Some Physical and Chemical Properties of Crimson Seedless Grape Variety Soils in Vineyards of Alaşehir for Growing Quality Grape
Use of Some Functional Flours for Development of Prebiotic Gluten-Free Cookies
2020
Cilt: 3 - Sayı : 7
Food Tablet Manufacturing Strategies: Research Data on Effervescent Food Supplements
Determinations of Adaptation Level of Wine Grape Varieties in Terms of Climatic Data in Aegean Region
The Relationship Between Emotional Eating Behavior and Nutritional Status in Adult Individuals: Istanbul Case Study
2019
Cilt: 2 - Sayı : 4
High intensity sweeteners chemicals structure, properties and applications
Turmeric curcuminoid polyphenolics as antioxidant and anticarcinogenic agents
Associations between nutritional composition and farming type of organically and conventionally grown cereals
Effect of Sulfur and Soda (NaHCO3) Applications on Plant Nutrition Content of Grapevine in Organic Grape Growing
Cilt: 2 - Sayı : 6
Effect of chitosan combined coating on chicken and quail eggs for controlling Escherichia coli and Salmonella enteritidis
Technological Aspects for the Production of Beta-Galacto-Oligosaccharides (ß-GalOS) and its Physiological Properties for Health Benefits
Aronia Berry Tea as Antioxidant Functional Drink: Bioactive Phenolics By HPLC-DAD and LC-ESIQTOFF-Mass Spectrometry
Antioxidant and Functional Nutraceutical Treatments Following Minimally Invasive (Robotical) Surgery
Cilt: 2 - Sayı : 5
Determination Of Mineral Content Of Butter Milk
Food and Beverage Methylxanthines, Glycoalkaloids, Pyrolizidines and Phenolic Alkaloids: Processing Effects
Cereal alkaloids
The Effects of Clinoptilolite on Mineral Substance of Raising in Organic Grape Growing
Food Processing Technologies on Food Alkaloids and Food Allergenics: Bioactive and Toxicological Aspects
Fruit and Vegetable Based Functional Beverages, Probiotic Dairy Beverages and Fortified Beverages with Bioactives: Anticarcinogenic Implications and Commercial Trends
2018
Cilt: 1 - Sayı : 3
Mandarin Peel Effervescent : Antioxidant Value-Added Product
Aronia Berry Based New Food Products and Shelf Life Stability Studies
Enzyme Based Biomarkers – Applications in Novel Food Processing and Analysis
Cilt: 1 - Sayı : 2
INNOVATIVE MANDARIN PEEL EFFERVESCENT TABLET as Antioxidant and Anticarcinogen Food Supplement: Bioactive Flavanones and Phenolic Acids By HPLC-DAD and LC-ESIQTOFF-Mass Spectrometry
Recent Advances on Intelligent and Active Packaging in Food and Beverage Technology
Changes of Weight of Grain String Beans at Soaking in Room Temperature
Novel Applications in Nutrition and Food Science: Fortificated Vitamins and Polyphenols of Innovative Industrial Foods and Nutraceuticals
Cilt: 1 - Sayı : 1
Innovative Food Processing on Food Chemistry, Food Bioactive Composition and Public Health Nutrition
A New Low Calorie Sweetener D-Tagatose from Lactose in Cheese Whey as a Nutraceutical Value-Added Product
Agri-Food Chain Wastes and Food By-Products: Importance on NutriFood Chemistry and Anticarcinogenity
The Improving Quality and Shelf Life of Table Eggs
ISSN:
2667-5803
Başlangıç:
2018
Yayıncı:
Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi
6.2b
848
Dergi Detay