International Journal of Food Engineering Research
- Contamination of Dioxins in Foods
- Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products
- Investigation of Compliance on Good manufacturing Practices (Gmp) and Hygiene Conditions in Enterprises That Supply mass Catering Services
- An Investigaton on the Deterioration of Packaged Chicken Doner
- Bacillus spp. Responsible for Spoilage of Dairy Products
- INVESTIGATION OF LEAD, CADMIUM, ARSENIC AND MERCURY IN SOME SEAFOOD FROM BLACK SEA AND MARMARA SEA BY ICP-MASS SPECTROMETRY
- CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION
- THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)
- EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
- EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX
- DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
- EFFECT OF ENZYMES FOR INCREASING AMOUNT OF ANTHOCYANIN IN BLACK CARROT JUICE
- INVESTIGATION OF SORBIC ACID AND BENZOIC ACID AMOUNT OF SOME FOOD EXPOSED FOR SALE IN ISTANBUL
- PHENOTYPIC DETERMINATION OF ESBL- and AmpC- PRODUCING ENTEROBACTERIACEAE IN CHEESE SAMPLES
- Investigation Analysis Results and Modification of Na+-Montmorillonite With Quaternary Ammonium Salt and Ionic Liquid
- Evaluation of a Real-Time PCR Multiplex Assay For Detecting Foodborne Pathogenic Bacteria
- Anti-Proliferative Effect of Rosa Agrestis on Endometrium Cancer Cells In Vitro
- Phenylketonuria Pku : Food Controlled Genetic Disease
- ISSN: 2149-5777
- Başlangıç: 2015
- Yayıncı: İstanbul Aydın Üniversitesi
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