Food Health and Technology Innovations
Food Health and Technology Innovations
Cilt: 4 Sayı: 9
EDITORIAL NOTE
Cilt: 4, Sayı: 9 Sayfalar 265 - 265 Özlem TOKUŞOĞLU Food Health and Technology Innovations
Promotion of Health via Nitrate Containing Foods
Cilt: 4, Sayı: 9 Sayfalar 266 - 276 Didar ÜÇÜNCÜOĞLU,Mahmut YILMAZ Food Health and Technology Innovations
Drug Protocols on Prostate Cancer Clinic Studies
Cilt: 4, Sayı: 9 Sayfalar 277 - 295 Mehmet Oğuz ŞAHİN Food Health and Technology Innovations
The Effects of Green Table Olive Processing Methods on Polyphenol Content of Some Turkish Table Olive Varieties
Cilt: 4, Sayı: 9 Sayfalar 296 - 308 Şahnur IRMAK,Hülya IRMAK Food Health and Technology Innovations
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
Cilt: 4, Sayı: 9 Sayfalar 309 - 337 Özlem TOKUŞOĞLU Food Health and Technology Innovations
Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana
Cilt: 4, Sayı: 9 Sayfalar 338 - 361 İlkay GÖK,Gamze VATANDOST Food Health and Technology Innovations
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