Effect of drying method and particle size on the phenolic composition and biological activity of pomegranate peel
Authors: DANİJELA SKROZA | ROBERTA FRLETA MATAS | MAJA VERŠİĆ BRATİNČEVİĆ | VİDA ŠİMAT Session: Food Science and Technology
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Risk assessment of tetracycline residues in retail milk from Tirana, Albania
Authors: DORİNA SHENGJERGJİ-DERVİSHİ | JETON SPAHİU | DRİTAN TOPİ Session: Food Science and Technology
Comparative LC-HRMS characterization and in vitro biological activities of two agro-industrial fruit wastes: Pomegranate and coconut pomaces
Authors: CEREN TOLONGÜÇ | ŞÜKRAN KALENDER | SEÇİL KARAHÜSEYİN | NUR TANIR | SELİN TUFAN Session: Food Science and Technology Presentation type: Oral
Monitoring spoilage in seafood using electronic noses
Authors: FİRDEVS BAHŞİ Session: Food Science and Technology
Detection of spoilage in meat and meat products using electronic noses
Authors: FİRDEVS BAHŞİ Session: Food Science and Technology
Future molecular hydrogen applications in the food industry
Authors: DURİED ALWAZEER Session: Food Science and Technology
Processing methods reshape the compositional landscape of camel milk: Integrative evidence from oligosaccharidomics, metabolomics, proteomics and lipidomics
Authors: YALİN ZHOU Session: Food Science and Technology
Computational perspectives on novel bioactive peptides from camel milk proteins associated with glucose homeostasis
Authors: YAJUN XU Session: Food Science and Technology Presentation type: Oral
Evaluation of different light conditions for extending the shelf life of lettuce
Authors: NURCAN MENEVŞE | OSMAN NURİ ÖCALAN Session: Food Science and Technology Presentation type: Oral
Geographical indication fermented dairy products in Turkiye: A review of the nutritional properties and functional potential of yoghurt, ayran and dried fermented dairy products
Authors: DİLEK SAY Session: Food Science and Technology