Food Health and Technology Innovations
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
6.1b 771