Gastronomide Gıda Bilimleri

Ako, H., Nip, W. K., 2006. Enzyme Classification and Nomenclature. In Food Biochemistry and Food Processing. Hui, Y. H (Ed.). Blackwell Publishing Ltd. pp 135-155.

Akbal, S., & Öner, Z. (2021). Süt ve süt ürünlerinden elde edilen peptitlerin patojen mikroorganizmalar üzerine antimikrobiyal etkisi. Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi, 7(2), 305-322.

Altuğ, T. (ed). 2009. Gıda Katkı Maddeleri. 3. Baskı, Sidas Medya, 268 s.

Altuğ, T., Ova G., Demirağ, K., Kurtcan, Ü. 2000. Gıda Kalite Kontrol, Ege Üniv. Basımevi- Bornova-İzmir, 106-135.

An, H. J., 1996. Roles of endogeneous enzymes in surimi gelation. Trends in Food Science & Technology, 7:321–327.

Anthon, G.E., Barrett, D. M., 2002, Kinetic parameters for the thermal inactivation of quality related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry 50: 4119–4125.

Aquino-Bolanos, E.N., Mercado-Silva, E., 2004. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama. Postharvest Biology and Technology 33: 275–283.

Barbagallo, R.N., Chisari, M., Branca, F., Spagna, G., 2008. Pectin methylesterase, polyphenol oxidase and physicochemical properties of typical long-storage cherry tomatoes cultivated under water stress regime. Journal of the Science of Food and Agriculture 88: 389–396.

Bakış, G., & Derleme, G. (2021). Overview of Listeria monocytogenes as a foodborne pathogen: Traditional review. Turkiye Klinikleri J Vet Sci, 12(1), 37-48.

Bayındırlı, A., 2010. Introduction to Enzymes. In Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications. Bayındırlı A. (Ed.), CRC Press, 1-18.

Belitz, H.D., Grosch, W., Schieberle, P. 2009. Food Chemistry. 4th Edition, Springer-Verlag Berlin Heidelberg, 1070 p.

Bhunia, K., Sablani, S. S., Tang, J., & Rasco, B. (2013). Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. comprehensive Reviews in food Science and food Safety, 12(5), 523-545.

Bilişli, A. 2012. Gıda Kimyası. Sidas Medya, İzmir, Türkiye.

Birschbach, P., Fish, N., Henderson, W. and Willrett, D., 2004 Enzymes: tools for creating healthier and safer foods. Food Technology 58(4), 20–26.

Blumer, J. M., Clay, R. P., Bergmann, C. W., Albersheim, P., Darvill, A., 2000. Characterization of changes in pectin methylesterase expression and pectin esterification during tomato fruit ripening. Canadian Journal of Botany 78:607–618.

Bonet, A., Rosell, C.M., Caballero, P.A., Gomez, M., Perez-Munuera, I., Lluch, M. A., 2006, Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level, Food Chemistry, 99, 408.

Bordajandi, L. R., Gómez, G., Abad, E., Rivera, J., Fernández-Bastón, M. D. M., Blasco, J., & González, M. J. (2004). Survey of persistent organochlorine contaminants (PCBs, PCDD/Fs, and PAHs), heavy metals (Cu, Cd, Zn, Pb, and Hg), and arsenic in food samples from Huelva (Spain): levels and health implications. Journal of Agricultural and Food Chemistry, 52(4), 992-1001.

Boyce, S., Tipton, K. F. 2000. Enzyme classification and nomenclature. In: Nature Encyclopedia of Life Sciences. London: Nature Publishing Group.

Boyer, R., 2002, Concepts in Biochemistry, 2nd edn. John Wiley & Sons, Inc., New York, pp. 137–138.

Bravo, L., Abia, R. and Saura-Calixto, F., 1994, Polyphenols as dietary fiber associated compounds. comparative study on in vivo and in vitro properties, J. Agric. Food Chem., 42: 1481-1487.

Buttriss, J. L. and Stokes, C. S., 2008, Dietary fibre and health: an overview, British Nutrition Foundation Nutrition Buletin, 33:186-200.

Carpy, S.A., Kobel, W., Doe, J. 2000. Health risk of low dose pesticides mixtures: A review of the 1985-1998 literature on combination toxicology and health risk assessment. Journal of Toxicology and Environmental Health Part B: Critical Reviews, 3(1), 1-25.

Çetin, R., Güven, G. B., Tunçbilek, V., Develi, S., Aykutluğ, Ö., & Korkmaz, A. (2015). Mikroorganizmalar ve insan vücudu ile olan etkileşimleri. TAF Prev Med Bull, 14(3), 272-278.

Champ, M., Langkilde, A. M., Brouns, F., Kettlitz, B. and Collet, Y. L. B., 2003, Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects, Nutrition Research Reviews, 16:71-82.

Copeland, R. A., 2000. Enzymes, 2nd edition. New York: Wiley-VCH Inc.

Coultate, T.P. 2002. Food, The Chemistry of Its Components, 4th Edition, The Royal Society of Chemistry, UK, 432p.

Cumhur, Ö., Ceylan, Ç. Ceylan. V. 2022. Gıda kimyası ve mutfak uygulamaları, Nobel Yayınları, Ankara, Türkiye.

Çevik, Ş., Özkan, G., & Kıralan, M. (2015). Çeşit, olgunluk ve yoğurma şartlarının zeytinyağı verimi, bazı kalite parametreleri ve aroma profili üzerine etkisi. Akademik Gıda, 13(4), 335-347.

Damodaran, S. 2005. Protein: denaturation. Handbook of Food Science, Technology, and Engineering-4 Volume Set.

Delgado-Vargas, F., Paredes-Lόpez, O. 2003. Natural Colorants for Food and Nutraceutical

DeMan, J.M. 1999. Principles of Food Chemistry. 3th Edition, Springer, New York, 520p.

Demirci, M. 2010. Gıda Kimyası. 5. Baskı, Gıda Teknolojisi Derneği Yayın no:40, İstanbul, Türkiye, 291s.

Demirci, M. 2011. Beslenme. Gıda Teknolojisi Derneği Yayın No: 44.

DiSilvestro, R.A. 2005. Handbook of Minerals as Nutritional Supplements. CRC Press LLC, Florida, USA.

Doğruer, Y., Telli, N., Telli, A. E., Kahraman, H. A., & Güner, A. (2015). Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian J Vet Sci, 31(3), 177-83.

Dülger, D. ve Şahan, Y., 2011, Diyet Lifin Özellikleri ve Sağlık Üzerindeki Etkileri, U. Ü. Ziraat Fakültesi Dergisi, 25:147-157.

Eliasson, A.C. (ed). 2004. Starch in Food: Structure, Function and Applications. Woodhead Publishing Limited (CRC Pres), Cambridge, England, 605 p.

Elmacı, Y. (2024). Kahve Lezzetine Bakış; İşleme, Bileşim ve Duyusal Özelliklerin Etkisi. Toros University Journal of Food Nutrition and Gastronomy, 3(2), 217-229.

Elşebib, Z., & Kahraman, B. B. (2023). Hayvansal Kaynaklı Gıdalardan İzole Edilen Campylobacter Türlerinde Antibiyotik Direnci. İstanbul Rumeli Üniversitesi Sağlık Bilimleri Dergisi, 1(2), 95-106.

Erdem, A. K., Saglam, D., Ozer, D., & Ozcelık, E. (2014). Microbiological quality of minced meat samples marketed in Istanbul. Van Veterinary Journal, 25(3), 67-70.

Erickson, M. C., & Hung, Y. C. 2012. Quality in frozen food. Springer Science & Business Media.

Ertürk, A., & Ertürk, Ö. (2024). The Antioxidant and Antimicrobial Activities of Some Rotten and Fresh Fruits, Vegetables Extracts. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 14(1), 9-23.

Fennema, O. R., 1996. Water and ice. In: Food Chemistry, 3rd edn., Fennema, O. R. (Ed.), Marcel Dekker, New York, pp. 1–94.

Gawlik-Dziki, U., Szymanowska, U., Baraniak, B., 2007. Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. Botrytis italic) florets. Food Chemistry. 105: 1047–1053.

Giardina, P., Sannia, G., 2015. Laccases: old enzymes with a promising future. Cellular and Molecular Life Sciences, 72:855–856.

Gibson, M. 2018. Food science and the culinary arts. Academic Press.

Göğüş, F., Fadıloğlu, S. 2006. Food Chemistry. 1st Edition, Nobel Yayın Dağıtım Company, Ankara, Turkey, 344 p.

Grassin, C., Coutel, Y., 2010. Enzymes in fruit and vegetable processing and juice extraction. In Enzymes in Food Technology. Whitehurst, R.J., van Oort, M (Ed.). John Wiley & Sons, Ltd., pp 236-264.

Grigelmo-Miguel, N., Gorinstein, S. and Martin-Belloso, O., 1999, Characterisation of peach dietary fibre concentrate as a food ingredient, Food Chem, 65: 175-181.

Guillon, F. and Champ, M., 2000, Structural and physical properties of dietary fibres, and consequences of processing on human physiology, Food Res Int, 33: 233-245.

Güneşer, O., & Yüceer, Y. K. (2010). Gıdalarda aroma maddelerinin belirlenmesinde gaz kromatografisi-olfaktometri (GCO) tekniklerinin kullanılması. Gıda, 35(5), 371-378.

Harris, P.J. and Ferguson, L.R., 1999, Dietary fibres may protect or enhance carcinogenesis, Nutr Res, 443: 95-110.

Idouraine, A., Khan, M.J., Weber, C.W., 1996, In vitro binding capacity of wheat bran, rice bran, and oat fiber for Ca, Mg, Cu, and Zn alone and in different combinations, J Agric Food Chem, 44:2067-2072.

Jiménez-Escrig, A. and Sánchez-Muniz, F.J., 2000, Dietary fibre from edible seaweeds: chemical structure, physicochemical properties and effects on cholesterol metabolism, Nutr Res, 20:585-598.

Kalkan, S., Kirkkoçoğlu, E., Kaya, Z., & Otağ, M. (2024). Yeşil Meyveli Soğuk İçeceklerin Probiyotik Bakteriler ile Fermantasyonu: Biyoaktif, Mikrobiyolojik ve Fizikokimyasal Özellikleri. Karadeniz Fen Bilimleri Dergisi, 14(3), 1384-1400.

Karakas, B., Certel, M. 2010. Water and Its Relation to Food. In Advances in Food Biochemistry. Yıldız, F. (Ed.). Taylor and Francis Group, LLC, 1-23.

Kashyap, D. R., Vohra, P. K., Chopra, S., Tewari, R., 2001, Applications of pectinases in the commercial sector: A review. Bioresource Technology, 77, 215.

Koçyiğit, A., & Karaboz, İ. (2005). İzmir’de çeşitli marketlerde satışa sunulan tavuk ve hindi etlerinde Staphylococcus aureus aranması, sayımı ve tanımlanması. Gıda, 30(4).

Kutlu, G. (2024). Mutfakta Sıfır Atık Yaklaşımıyla Sirke ve Turşu Üretimi Üzerine Bir Derleme. Gastro-World, (4), 10-25.

Jin, J., Deng, X., Zhou, J., Deng, Y., Pan, N., Luo, Y., Muhammed, A. 2025. The mechanisms of inactivation of polyphenol oxidase in fresh-cut Agaricus bisporus by dual-frequency ultrasound combined with electrolytic water. Ultrasonics Sonochemistry, 107277.

Kizen, A. (2019). Sağlıklı Beslenme ve Sporcular İçin Beslenme Uygulamaları. Kizen Yayınları.

Kocatepe, D., Erkoyuncu, İ., & Turan, H. (2013). Su ürünleri kaynaklı patojen mikroorganizmalar ve zehirlenmeler. Aquaculture Studies, 2013(3).

Köse, Ş., & Ocak, E. (2014). Yoğurtta lezzet bileşenlerinin oluşumu ve bu oluşum üzerine etki eden faktörler. Akademik Gıda, 12(2), 101-107.

Küçükata, Y. Ş., Yetim, H., & Metin, B. (2024). Et ve Et Ürünlerinde Pseudomonas Biyoçeşitliliği, Bozucu Özellikleri, Biyofilm Üretimi ve Çoğunluk Algılama (Quorum Sensıng) Sistemi. Gıda.

Lalor, E., Goode, D., 2010. Brewing with enzymes. In Enzymes in Food Technology. Whitehurst, R.J., van Oort, M (Ed.). John Wiley & Sons, Ltd., pp 163-194.

Lantto, R., Kruus, K., Puollanne, E., Honkapaa, K., Roininen, K., Buchert, J., 2010. Enzymes in meat processing. In Enzymes in Food Technology. Whitehurst, R.J., van Oort, M (Ed.). John Wiley & Sons, Ltd., pp 264-292.

Law, B. A., 2002. Enzymes in the manufacture of dairy products. In: Enzymes in Food Technology .Whitehurst R. J., Law, B. A (Ed.). CRC Press, Sheffield, pp.90-109.

Law, B. A., 2010. Enzymes in dairy product manufacture. In Enzymes in Food Technology. Whitehurst, R.J., van Oort, M (Ed.). John Wiley & Sons, Ltd., pp 88-103.

Li, N., Siddique, A., Liu, N., Teng, L., Ed-Dra, A., Yue, M., & Li, Y. (2025). Global Epidemiology and health risks of Bacillus cereus Infections: Special focus on infant foods. Food Research International, 201, 115650.

MJ. 2004. Survey of persistent organochlorine contaminants (PCBc, PCDD/Fs and PAHs),

Munoz, R., Barcelo, A. R., 2004. Enzymes. In Handbook of Food Analysis. Nollet, L.M.L. (chief ed.). Volume 1, Marcel Dekker, Inc., 203-220.

Nelson, D. L., Cox, M. M. 2013. Lehninger Principles of Biochemistry. Worth Publishers.

Oktay, İ., Heperken, D., & Kaya, G. D. (2006). Peynir, tereyağı ve kumpirde patojen mikroorganizmalar ve hızlı test yöntemi vidas ile Listeria ve Salmonella aranması. Türkiye, 9, 24-26.

Ozilgen, Z. S. 2019. Cooking as a chemical reaction: culinary science with experiments. CRC Press.

Ötles, S., Özdestan-Ocak, Ö., Nakilcioğlu-Taş, E., Kartal, C., Özyurt, V. H. 2019. Gıda Kimyası, Ege Üniversitesi Yayınları.

Özyurt, V. H. 2013. Fındık zarı ve keçiboynuzu fenolik bileşiklerinin ve diyet lifinin ultrasonik ve klasik ekstraksiyon eldelerinin karşılaştırılması. Yüksek lisans tezi

Özyurt, V. H., 2018. Gıda model sistemlerinde proteinlerdeki nitrasyon ürünlerinin tayini için ileri kromatografik yöntemlerin uygulanması ve bu ürünlerin oluşumunun engellenmesi. Ege Üniversitesi Doktora Tezi.

Özkaya, F. D., & Cömert, M. (2008). Gida zehirlenmelerinde etken faktörler. Türk Hijyen ve Deneysel Biyoloji Dergisi, 65(3), 149-158.

Pitt, J. I., Miller, J. D. (2017). A concise history of mycotoxin research. Journal of agricultural and food chemistry, 65(33), 7021-7033.

Qi, S. J., Lustenberger, C. 2002, Enzymes for bread, pasta and noodle products. In: Enzymes in Food Technology , Whitehurst R. J., Law, B. A. (Ed.). CRC Press, Sheffield, 19–57.

Reilly, C. 2002. Metal Contamination of Food Its Significance for Food Quality and Human Health. 3th Edition, Blackwell Science Ltd., Oxford, UK, 266 p.

Rodriguez, R., Jimenez, A., Fernandez-Bolanos, J., Guillen, R. and Heredia, A., 2006, Dietary fibre from vegetable products as source of functional ingredients, Trends in Food Science & Technology, 17:3-15.

Salas-Salvado, J., Bullo, M., Perez-Heras, A. and Ros, E., 2006, Dietary fibre, nuts and cardiovascular diseases, British Journal of Nutrition, 96:45-51.

Saldamlı, İ. 2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara, Türkiye.

Saygı, B., Ötleş, S., 2023. Mutfağın Gizemleri Mutfak Kimyası: Gıda Bilimi ve Mutfak Sanatları. Detay Yayıncılık. Ankara, Türkiye.

Schmedding, D. J. M., van Gestel, M. J. M. C., 2002. Enzymes in brewing. In: Enzymes in Food Technology. Whitehurst R. J., Law, B. A (Ed.). CRC Press, Sheffield, 57-75.

Shen, Z., Ding, Y., & Xu, Y. (2025). Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects. Comprehensive Reviews in Food Science and Food Safety, 24(2), e70135.

Smith, G. M. 1995. The Nature of Enzymes. In Enzymes, Biomass, Food and Feed. Reed,G., Nagodawithana, T. W. (Ed.), VCH Publishers Inc., New York, NY (USA), 7-72.

Nur, G., Deveci, H., Ayata, E., & Nur, Ö. (2016). Gıda güvenilirliği kriterlerine göre hatayda satılan tavuk dönerlerinde mikrobiyolojik kalite. Kafkas Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(2), 14-22.

Tayar, M., Çıbık, R. 2013. Gıda Kimyası. Dora Yayınları, Bursa, Türkiye, 282 s.

Thebaudin, J.Y., Lefebvre, A.C., Harrington, M. and Bourgeois, C.M., 1997, Dietary fibres: nutritional and technological interest, Trends Food Sci Tech, 8:41-48.

Telli, A. E., & Biçer, Y. (2024). Gıdalarda bulunan mikroorganizmaların kaynakları. Gıda Mikrobiyolojisi, 87.

Tuesuwan, B., & Vongsutilers, V. (2021). Nitrosamine contamination in pharmaceuticals: threat, impact, and control. Journal of Pharmaceutical Sciences, 110(9), 3118-3128.

Wang, B., Chen, X., Yan, B., Zhang, N., Tao, Y., Hu, J., ... & Fan, D. 2025. Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast. Food Chemistry, 462, 140994.

Ünlütürk, A., Turan, F., 2021. Gıda Mikrobiyolojisi, Sidaş Medya. İzmir, Türkiye

Vasanthan, T., Gaosong, J., Yeung, J. and Li, J., 2002, Dietary fiber profile of barley flour as affected by extrusion cooking, Food Chem, 77:35-40.

Yılmaz, H., & Erden, G. (2017). Renklerin çorbaların tat algısı üzerindeki etkilerini belirlemeye yönelik bir araştırma. Journal of Tourism & Gastronomy Studies, 5(Special Issue 2), 265-275.

Zheng, H., Huang, C., Liu, S., Chen, X., Wang, X., & Hu, P. (2025). Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup. Meat Science, 109779.

Ako, H., Nip, W. K., 2006. Enzyme Classification and Nomenclature. In Food Biochemistry and Food Processing. Hui, Y. H (Ed.). Blackwell Publishing Ltd. pp 135-155.

Akbal, S., & Öner, Z. (2021). Süt ve süt ürünlerinden elde edilen peptitlerin patojen mikroorganizmalar üzerine antimikrobiyal etkisi. Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi, 7(2), 305-322.

Altuğ, T. (ed). 2009. Gıda Katkı Maddeleri. 3. Baskı, Sidas Medya, 268 s.

Altuğ, T., Ova G., Demirağ, K., Kurtcan, Ü. 2000. Gıda Kalite Kontrol, Ege Üniv. Basımevi- Bornova-İzmir, 106-135.

An, H. J., 1996. Roles of endogeneous enzymes in surimi gelation. Trends in Food Science & Technology, 7:321–327.

Anthon, G.E., Barrett, D. M., 2002, Kinetic parameters for the thermal inactivation of quality related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry 50: 4119–4125.

Aquino-Bolanos, E.N., Mercado-Silva, E., 2004. Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama. Postharvest Biology and Technology 33: 275–283.

Barbagallo, R.N., Chisari, M., Branca, F., Spagna, G., 2008. Pectin methylesterase, polyphenol oxidase and physicochemical properties of typical long-storage cherry tomatoes cultivated under water stress regime. Journal of the Science of Food and Agriculture 88: 389–396.

Bakış, G., & Derleme, G. (2021). Overview of Listeria monocytogenes as a foodborne pathogen: Traditional review. Turkiye Klinikleri J Vet Sci, 12(1), 37-48.

Bayındırlı, A., 2010. Introduction to Enzymes. In Enzymes in Fruit and Vegetable Processing Chemistry and Engineering Applications. Bayındırlı A. (Ed.), CRC Press, 1-18.

Belitz, H.D., Grosch, W., Schieberle, P. 2009. Food Chemistry. 4th Edition, Springer-Verlag Berlin Heidelberg, 1070 p.

Bhunia, K., Sablani, S. S., Tang, J., & Rasco, B. (2013). Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. comprehensive Reviews in food Science and food Safety, 12(5), 523-545.

Bilişli, A. 2012. Gıda Kimyası. Sidas Medya, İzmir, Türkiye.

Birschbach, P., Fish, N., Henderson, W. and Willrett, D., 2004 Enzymes: tools for creating healthier and safer foods. Food Technology 58(4), 20–26.

Blumer, J. M., Clay, R. P., Bergmann, C. W., Albersheim, P., Darvill, A., 2000. Characterization of changes in pectin methylesterase expression and pectin esterification during tomato fruit ripening. Canadian Journal of Botany 78:607–618.

Bonet, A., Rosell, C.M., Caballero, P.A., Gomez, M., Perez-Munuera, I., Lluch, M. A., 2006, Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level, Food Chemistry, 99, 408.

Bordajandi, L. R., Gómez, G., Abad, E., Rivera, J., Fernández-Bastón, M. D. M., Blasco, J., & González, M. J. (2004). Survey of persistent organochlorine contaminants (PCBs, PCDD/Fs, and PAHs), heavy metals (Cu, Cd, Zn, Pb, and Hg), and arsenic in food samples from Huelva (Spain): levels and health implications. Journal of Agricultural and Food Chemistry, 52(4), 992-1001.

Boyce, S., Tipton, K. F. 2000. Enzyme classification and nomenclature. In: Nature Encyclopedia of Life Sciences. London: Nature Publishing Group.

Boyer, R., 2002, Concepts in Biochemistry, 2nd edn. John Wiley & Sons, Inc., New York, pp. 137–138.

Bravo, L., Abia, R. and Saura-Calixto, F., 1994, Polyphenols as dietary fiber associated compounds. comparative study on in vivo and in vitro properties, J. Agric. Food Chem., 42: 1481-1487.

Buttriss, J. L. and Stokes, C. S., 2008, Dietary fibre and health: an overview, British Nutrition Foundation Nutrition Buletin, 33:186-200.

Carpy, S.A., Kobel, W., Doe, J. 2000. Health risk of low dose pesticides mixtures: A review of the 1985-1998 literature on combination toxicology and health risk assessment. Journal of Toxicology and Environmental Health Part B: Critical Reviews, 3(1), 1-25.

Çetin, R., Güven, G. B., Tunçbilek, V., Develi, S., Aykutluğ, Ö., & Korkmaz, A. (2015). Mikroorganizmalar ve insan vücudu ile olan etkileşimleri. TAF Prev Med Bull, 14(3), 272-278.

Champ, M., Langkilde, A. M., Brouns, F., Kettlitz, B. and Collet, Y. L. B., 2003, Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects, Nutrition Research Reviews, 16:71-82.

Copeland, R. A., 2000. Enzymes, 2nd edition. New York: Wiley-VCH Inc.

Coultate, T.P. 2002. Food, The Chemistry of Its Components, 4th Edition, The Royal Society of Chemistry, UK, 432p.

Cumhur, Ö., Ceylan, Ç. Ceylan. V. 2022. Gıda kimyası ve mutfak uygulamaları, Nobel Yayınları, Ankara, Türkiye.

Çevik, Ş., Özkan, G., & Kıralan, M. (2015). Çeşit, olgunluk ve yoğurma şartlarının zeytinyağı verimi, bazı kalite parametreleri ve aroma profili üzerine etkisi. Akademik Gıda, 13(4), 335-347.

Damodaran, S. 2005. Protein: denaturation. Handbook of Food Science, Technology, and Engineering-4 Volume Set.

Delgado-Vargas, F., Paredes-Lόpez, O. 2003. Natural Colorants for Food and Nutraceutical

DeMan, J.M. 1999. Principles of Food Chemistry. 3th Edition, Springer, New York, 520p.

Demirci, M. 2010. Gıda Kimyası. 5. Baskı, Gıda Teknolojisi Derneği Yayın no:40, İstanbul, Türkiye, 291s.

Demirci, M. 2011. Beslenme. Gıda Teknolojisi Derneği Yayın No: 44.

DiSilvestro, R.A. 2005. Handbook of Minerals as Nutritional Supplements. CRC Press LLC, Florida, USA.

Doğruer, Y., Telli, N., Telli, A. E., Kahraman, H. A., & Güner, A. (2015). Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian J Vet Sci, 31(3), 177-83.

Dülger, D. ve Şahan, Y., 2011, Diyet Lifin Özellikleri ve Sağlık Üzerindeki Etkileri, U. Ü. Ziraat Fakültesi Dergisi, 25:147-157.

Eliasson, A.C. (ed). 2004. Starch in Food: Structure, Function and Applications. Woodhead Publishing Limited (CRC Pres), Cambridge, England, 605 p.

Elmacı, Y. (2024). Kahve Lezzetine Bakış; İşleme, Bileşim ve Duyusal Özelliklerin Etkisi. Toros University Journal of Food Nutrition and Gastronomy, 3(2), 217-229.

Elşebib, Z., & Kahraman, B. B. (2023). Hayvansal Kaynaklı Gıdalardan İzole Edilen Campylobacter Türlerinde Antibiyotik Direnci. İstanbul Rumeli Üniversitesi Sağlık Bilimleri Dergisi, 1(2), 95-106.

Erdem, A. K., Saglam, D., Ozer, D., & Ozcelık, E. (2014). Microbiological quality of minced meat samples marketed in Istanbul. Van Veterinary Journal, 25(3), 67-70.

Erickson, M. C., & Hung, Y. C. 2012. Quality in frozen food. Springer Science & Business Media.

Ertürk, A., & Ertürk, Ö. (2024). The Antioxidant and Antimicrobial Activities of Some Rotten and Fresh Fruits, Vegetables Extracts. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 14(1), 9-23.

Fennema, O. R., 1996. Water and ice. In: Food Chemistry, 3rd edn., Fennema, O. R. (Ed.), Marcel Dekker, New York, pp. 1–94.

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