Published: 2021-04-04
Full Issue
Paper
Quality perception and willingness to pay: The case of red wine with health-beneficial effects
Abstract 1339 | PDF Downloads 847 HTML Downloads 1167 XML Downloads 653Page 1-12
The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage
Abstract 947 | PDF Downloads 672 HTML Downloads 658 XML Downloads 669Page 24-34
Quality and safety evaluation of new tomato cultivars
Abstract 823 | PDF Downloads 641 HTML Downloads 638 XML Downloads 13Page 35-45
Composition and nutritional evaluation of amino acids in Mimai qu rice wines
Abstract 633 | PDF Downloads 549 HTML Downloads 587 XML Downloads 610Page 46-53
Comparison of social media platforms in terms of marketing performances of food companies
Abstract 1700 | PDF Downloads 1202 HTML Downloads 375 XML Downloads 593Page 54-62
Anti-staphylococcal effect of cinnamaldehyde in milk
Abstract 523 | PDF Downloads 417 HTML Downloads 129 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 1081 | PDF Downloads 546 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 940 | PDF Downloads 754 HTML Downloads 507 XML Downloads 329Page 129-141
Comparison of some functional properties and protein profiles of different protein sources with egg components
Abstract 946 | PDF Downloads 767 HTML Downloads 192 XML Downloads 248Page 142-155
Determining consumption preferences of consumers considering quality attributes of drinking water: case of Iğdır
Abstract 542 | PDF Downloads 476 HTML Downloads 142 XML Downloads 172Page 156-165
Review
Riboflavin removal by commercial bentonites and charcoals in white and red wines
Abstract 575 | PDF Downloads 638 HTML Downloads 459 XML Downloads 692Page 13-23
Citrus species: Modern functional food and nutraceutical-based product ingredient
Abstract 2412 | PDF Downloads 1227 HTML Downloads 3242 XML Downloads 738Page 63-107