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Quality perception and willingness to pay: The case of red wine with health-beneficial effects
Abstract 1312 | PDF Downloads 830 HTML Downloads 1167 XML Downloads 653Page 1-12
The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage
Abstract 926 | PDF Downloads 659 HTML Downloads 658 XML Downloads 668Page 24-34
Quality and safety evaluation of new tomato cultivars
Abstract 813 | PDF Downloads 626 HTML Downloads 638 XML Downloads 13Page 35-45
Composition and nutritional evaluation of amino acids in Mimai qu rice wines
Abstract 607 | PDF Downloads 533 HTML Downloads 587 XML Downloads 608Page 46-53
Comparison of social media platforms in terms of marketing performances of food companies
Abstract 1664 | PDF Downloads 1177 HTML Downloads 375 XML Downloads 593Page 54-62
Anti-staphylococcal effect of cinnamaldehyde in milk
Abstract 509 | PDF Downloads 405 HTML Downloads 126 XML Downloads 467Page 108-115
Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs
Abstract 1071 | PDF Downloads 534 HTML Downloads 632 XML Downloads 359Page 117-128
Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage
Abstract 917 | PDF Downloads 735 HTML Downloads 507 XML Downloads 329Page 129-141
Comparison of some functional properties and protein profiles of different protein sources with egg components
Abstract 917 | PDF Downloads 749 HTML Downloads 192 XML Downloads 246Page 142-155
Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdır
Abstract 512 | PDF Downloads 457 HTML Downloads 142 XML Downloads 171Page 156-165
Review
Riboflavin removal by commercial bentonites and charcoals in white and red wines
Abstract 561 | PDF Downloads 624 HTML Downloads 459 XML Downloads 692Page 13-23
Citrus species: Modern functional food and nutraceutical-based product ingredient
Abstract 2371 | PDF Downloads 1202 HTML Downloads 3242 XML Downloads 733Page 63-107