|
11-13 |
The effect of cheese brine concentrations on survival of Listeria monocytogenes
Hisamettin Durmaz 1, Osman Aygun 2*, Mustafa Ardic 1
|
|
14-17 |
The recent advances in the nanotechnology and its applications in food processing: A review
K.A. Abbas 1*, A.M. Saleh 2, A. Mohamed 1, N. MohdAzhan1
|
|
18-22 |
Consumer defection in Turkish food retailing
M. Goksel Akpinar
|
|
23-27 |
Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
H. M. Ghazali 1*, A. Tan 1, S. M. Abdulkarim 1, M. H. Dzulkifly 2
|
|
28-31 |
Development of temperature-managed traceability system for frozen and chilled food during storage and transportation
Jian Zhang 1, 2, Lu Liu 2, Weisong Mu 2, Liliana M. Moga 3, Xiaoshuan Zhang 2*
|
|
32-36 |
Antimicrobial and antioxidative effects of defatted tea seed meal
Woo-Suk Bang 2, Young-Min Chung 1, Byung-Doo Lee 1, Jin-Cheol Lee 3, Jong-Bang Eun 1*
|
|
37-42 |
Fatty acids in fish and beef and their nutritional values: A review
K. A. Abbas *, A. Mohamed, B. Jamilah
|
|
43-50 |
Qualitative and physiological response of minimally processed garden cress (Lepidium sativum L.) to harvest handling and storage conditions
Li Juan Zhan, Emanuela Fontana, Giorgio Tibaldi, Silvana Nicola *
|
|
51-54 |
Effect of salt concentrations on the growth of heat-stressed and unstressed Escherichia coli
S. M. Abdulkarim 1*, A. B. Fatimah 1, J. G. Anderson 2
|
|
55-57 |
Physical properties of skin, flesh, and kernel of Canarium odontophyllum fruit
Azrina Azlan 1*, Nurul Nadiah Mohamad Nasir 1, Zulkhairi Amom 2, Amin Ismail 1
|
|
58-60 |
Physical, chemical and antioxidant properties of solid and sour apple pekmez
Ilkay Koca *, Bulent Karadeniz
|
|
61-65 |
Protective effect of dietary apricot kernel oil supplementation on cholesterol levels and antioxidant status of liver in hypercholesteremic rats
Türkan Kutlu 1*, Gökhan Durmaz 2, Burhan Ateş 1, Ali Erdoğan 1
|
|
66-71 |
Effect of peeling and segmentation on quality of heat-treated white asparagus during storage
Dimitrios Gerasopoulos 1, Anastasios S. Siomos 2*, Athanasios Koukounaras 2, Pavlos Tsouvaltzis 2
|
|
72-74 |
Determination of fatty acids, vitamins and trace elements in Pistacia terebinthus coffee
Harun Ciftci 1*, Ahmet Ozkaya 2, Ergin Kariptas 3
|
|
75-78 |
Optimization of culture conditions for high-level expression of dextransucrase in Escherichia coli
Hong-Bin Zhang *, Xiao-Qing Mao, Ya-Jie Wang, Xue-Qin Hu
|
|
79-85 |
Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents
Hamed Mirhosseini *, Chin Ping Tan
|
|
86-90 |
The relationship between water activity and fish spoilage during cold storage: A review
K.A. Abbas 1*, A. M. Saleh 2, A. Mohamed 1, Ola Lasekan 1
|
|
91-100 |
Chemical compositions and antimicrobial property of three edible and medicinal Cordyceps species
Jian-Hui Xiao 1, 2*, Dai-Min Xiao 2, Zhong-Hua Sun 2, Qing Xiong 2, Zong-Qi Liang 2, Jian-Jiang Zhong 1, 3*
|
|
101-105 |
Effects of electrical stimulation on meat quality in goat carcasses
Ömer Cetin *, Tuna Topcu
|
|
106-110 |
The role of demographic variables in purchasing decisions on fresh fruit and vegetables
M. Goksel Akpinar 1*, Sibel Mehter Aykin 2, Cengiz Sayin 1, Burhan Ozkan 1*
|
|
111-115 |
The evaluation of microbiological profile of some spices used in Turkish meat industry
Hamparsun Hampikyan 1*, E. Baris Bingol 2, Hilal Colak 2, Ali Aydin 2
|
|
116-119 |
Introducing a traditional dairy product Keş: Chemical, microbiological, and sensorial properties and fatty acid composition
İbrahim Çakır 1*, Hayri Coşkun 1, İlker T. Akoğlu 2, M. Fatih İşleyen 1, Mustafa Kıralan 2, Ali Bayrak 2
|
|
120-125 |
Monitoring the change patterns of physicochemical properties of oil blend as function of storage time
Mahsa Naghshineh 1, Abdul Aziz Ariffin 1*, Hasanah Mohd Ghazali 2, Hamed Mirhosseini 1, Ainie Kuntom 3, Abdulkarim S. Mohammad 2
|
|
126-129 |
Instant noodles with pectin for weight reduction
Somrutai Jitpukdeebodintra *, Amarawadee Jangwang
|
|
130-133 |
Coffee for smoking cessation
Somrutai Jitpukdeebodintra *, Amarawadee Jangwang
|
|
134-138 |
Safety issues related to polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) in fish and shellfish in relation with current Malaysian laws
Muhammad Rizal Razman 1, Azrina Azlan 2*
|
|
139-144 |
The effectiveness of whey proteins mixed with hot-water extract of Artemisia and Capparis spp. against lead acetate-contamination in rats
A. M. Abdel-Salam 1*, M. G. El-Ziney 1, A. H. Zaghloul 2, A. Y. Babiker 3, H. M. Mousa 1
|
|
145-149 |
Effectiveness of reuterin alone and in combination with nisin or other food contact surfaces sanitizers and cleaners for disinfection of stainless steel surfaces contaminated with Escherichia coli and Listeria innocua
Mohamed G. El-Ziney 1*, Mogens Jakobsen 2
|
|
150-154 |
Antimicrobial activities of protenic extracts of Allium roseum L., a wild edible species in North Africa
Hanen Najjaa 1*, Emna Ammar 2, Mohamed Neffati 1
|
|
155-158 |
Effects of specific cultivar usage and preparation methods in Japanese potato starches
Takahiro Noda 1*, Tatsuro Suzuki 1, Naoto Hashimoto 1, Koichi Nagasawa 1, Hiroaki Yamauchi 1, Md Zaidul Islam Sarker 2
|
|
159-165 |
Attitudes of consumers toward the effects of genetically modified organisms (GMOs): The example of Turkey
Ozdemir Oguz
|
|
166-172 |
Technological properties of a variety of soft and hard bread wheat infested by Rhyzopertha dominica (F.) and Tribolium confusum du Val
Hazım Özkaya *, Berrin Özkaya, Abdullah S. Colakoglu
|
|
173-174 |
National grading of quality of beef and veal carcasses in Romania according to “EUROP” system
Cornelia Petroman 1, Ioana Bălan 1, Ioan Petroman 1, Manuela-Dora Orboi 2, Adrian Băneş 3, Cristian Trifu 1, Diana Marin 1
|
|
175-181 |
Physicochemical and sensory characteristics of palm olein and peanut oil blends
M. W. Myat 1, S. M. Abdulkarim 1*, H. M. Ghazali 1, K. Roselina 2
|
|
182-186 |
Scanning electron microscope study and pasting properties of unripe and ripe plantain
Oluwatooyin F. Osundahunsi
|
|
187-191 |
Food insecurity and coping strategies among rural households in Oyo State, Nigeria
Adegbenga E. Adekoya
|
|
192-196 |
Simple microbial growth model applicable to dynamic temperature conditions: Evaluation of a nondimensional model
So Jung Kim, Dong Sun Lee *
|
|
197-203 |
Effect of hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats
Shahin Roohinejad 1, Alireza Omidizadeh 2, Hamed Mirhosseini 1, Babak Rasti 1, Nazamid Saari 3, Shuhaimi Mustafa 4, Rokiah Mohd Yusof 2, Anis Shobirin Meor Hussin 1, Azizah Hamid 3, Mohd Yazid Abd Manap 1*
|
|
204-206 |
Total, soluble and insoluble oxalate content of bran and bran products
Patchanee Boontaganon 1, Eva Jéhanno 2, G. P. Savage 3*
|
|
207-208 |
Oxalate content of commercially packed salad greens
Eva Jèhanno 1, G. P. Savage 2
|
|
209-213 |
Growth performance and meat wholesomeness of broiler chickens reared on different types of litter materials
I. A. Adebayo 1*, T. A. M. Awoniyi 1, A. H. Akenroye 2
|
|
214-223 |
Factors affecting picker capacity, area harvested and harvesting cost of cotton
Eftymios Gr. Mygdakos |
