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Issue Title
 
Vol 7, No 12 (2019) Assessment of Quality of Shea Butter Sourced from Organic and Inorganic Fields Abstract  PDF
Musah B Bawah, A K Afoko, A K Quainoo, A F Chimsah, Abudu Ballu Duwiejuah, A H Abubakari
 
Vol 7, No 9 (2019) Determination of Seasonal Changes in the Fat and Fatty Acid Profiles of Saurida lessepsianus (Russell, Golani and Tikochinski, 2015) Caught from Mersin Bay Abstract  PDF
Mısra Bakan, Elif Ayşe Erdoğan Eliuz, Deniz Ayas
 
Vol 5, No 12 (2017) Relationship Between Dietary Fatty Acids and Reproductive Functions in Dairy Cattle Abstract  PDF
Ercan Soydan, Uğur Şen, Emre Şirin
 
Vol 3, No 7 (2015) Characterization of Sorghum and Millet with Special Reference to Fatty Acid and Volatile Profile. Abstract  PDF
Muhammad Farhan Jahangir Chughtai, Imran Pasha, Faqir Muhammad Anjum, Muhammad Adnan Nasir
 
Vol 7, No 12 (2019) Importance of Some Oil Crops in Human Nutrition Abstract  PDF (Türkçe)
Mehtap Gürsoy
 
Vol 7, No 11 (2019) Postharvest Differences between Conventional and Artificial Drying of Hazelnut Abstract  PDF (Türkçe)
Ali Turan, Ali İslam
 
Vol 7, No 11 (2019) Comparison of Fatty Acid Compositions of Commercial Fish and Fish By-Products Oils Used in Fish Feed Industry in Turkey Abstract  PDF
Kutsal Gamsız, Ali Yıldırım Korkut, Aysun Kop
 
Vol 8, No 12 (2020) Fatty Acids, Bioactive Content and Antimicrobial Activity of Hibiscus sabdariffa L. Extract Obtained by Different Techniques Abstract  PDF (Türkçe)
Nazan Çömlekcioğlu, Ashabil Aygan
 
Vol 8 (2020): Special Issue 1 (TARGID 2020) Fatty Acid Compositions of Organic Animal Products Abstract  PDF (Türkçe)
Ceyhun Yücel
 
Vol 4, No 5 (2016) Effects of Rosemary (Rosmarinus officinalis L.) Essential Oil Supplemented Diets on Cholesterol and Fatty Acid Levels of Chicken Eggs Abstract  PDF (Türkçe)
Tülay Çimrin, Murat Demirel
 
Vol 8, No 6 (2020) Use of Functional Featured Natural Components in Meat Products Abstract  PDF (Türkçe)
Işıl İlter, Figen Ertekin
 
Vol 4, No 3 (2016): Special issue (X. CONGRESS OF TURKEY EDIBLE MUSHROOMS ) Determination of fatty acid constituents and Macro-nutritional Properties of Some Lactarius Species Abstract  PDF (Türkçe)
Deniz Altuntaş, Hakan Allı, Erhan Kaplaner, Mehmet Öztürk
 
Vol 8, No 1 (2020) Use of Nanoemulsions in Encapsulation of Food Components Abstract  PDF (Türkçe)
İsmail Tontul
 
Vol 5, No 13 (2017): Special Issue (OTBIYOSEM) Improvement Possibilities of Some Nutritional and Sensory Properties of Organically Produced Laying Hen Eggs Abstract  PDF (Türkçe)
Musa Karaalp, Hacer Kaya, Vecihi Aksakal
 
Vol 6, No 4 (2018) Determination of Some Physicochemical Properties, Fatty Acid Composition and Antioxidant Capacity, of Organic and Conventional Milk in Turkey Produced Abstract  PDF (Türkçe)
Bayram Ürkek, Mustafa Şengül
 
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