EDITORIAL NOTE

Özlem TOKUŞOĞLU

Promotion of Health via Nitrate Containing Foods

Didar ÜÇÜNCÜOĞLU, Mahmut YILMAZ

Drug Protocols on Prostate Cancer Clinic Studies

Mehmet Oğuz ŞAHİN

The Effects of Green Table Olive Processing Methods on Polyphenol Content of Some Turkish Table Olive Varieties

Şahnur IRMAK, Hülya IRMAK

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

Özlem TOKUŞOĞLU

Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

İlkay GÖK, Gamze VATANDOST