, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 35100 Bornova/İzmir, Türkiye
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Turkish Journal of Agriculture - Food Science and Technology Vol. 5 No. 2 (2017) - Agriculture and Environment
The Importance of Drying for Valorization of 2-Phase Olive Pomace
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Turkish Journal of Agriculture - Food Science and Technology Vol. 5 No. 6 (2017) - Food Technologies
A Review on Food Production with 3 Dimensional (3D) Printing Technology
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Turkish Journal of Agriculture - Food Science and Technology Vol. 5 No. 4 (2017) - Food Technologies
Analytical and Mathematical Determination of Shelf-life of Fresh-cut Red Cabbage
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Turkish Journal of Agriculture - Food Science and Technology Vol. 5 No. 12 (2017) - Food Technologies
Natural Food Colorants Obtained from Algae and Their Functional Properties
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Turkish Journal of Agriculture - Food Science and Technology Vol. 5 No. 10 (2017) - Food Technologies
Optimization of Solid Phase Microextraction Conditions for Volatile Components of Foods by Using Response Surface Methodology
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Turkish Journal of Agriculture - Food Science and Technology Vol. 6 No. 4 (2018) - Food Technologies
Thermal Inactivation of Salmonella Enteritidis Inoculated to Cake and Chicken
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Turkish Journal of Agriculture - Food Science and Technology Vol. 6 No. 8 (2018) - Research Paper
The Determination of Some Physical, Chemical and Sensory Properties of Pestil Containing Carob Flour at Different Ratio
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Turkish Journal of Agriculture - Food Science and Technology Vol. 6 No. 3 (2018) - Food Technologies
Polyphenol Oxidase Enzyme and Inactivation Methods
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Turkish Journal of Agriculture - Food Science and Technology Vol. 6 No. 12 (2018) - Review Articles
Use of Probiotic Microorganisms for Plant Based Food Products
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Turkish Journal of Agriculture - Food Science and Technology Vol. 6 No. 10 (2018) - Review Articles
Buckwheat: Composition and Potential Usages in Foods
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Turkish Journal of Agriculture - Food Science and Technology Vol. 9 No. 6 (2021) - Erratum
Natural Food Colorants Obtained from Algae and Their Functional Properties
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Turkish Journal of Agriculture - Food Science and Technology Vol. 3 No. 12 (2015) - Food Technologies
Effect of Replacing Beef Fat with Chicken Skin on Some Properties of Model System Chicken Emulsions
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