E-ISSN XXXX

Kemal

Elucidation of Phenolic Profiling of cv. Antep Karasi Grapes using LC-DAD-ESI-MS/MS

Dear Editor, I have submitted our paper titled "Elucidation of Phenolic Profiling of cv. Antep Karasi Grapes using LC-DAD-ESI-MS/MS" for pu...

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onur

Screening of phenolic content and antioxidant capacity of Okitsu mandarin (Citrus unshui Marc.) fruits extracted with various solvents

Dear Editor, Enclosed please find the manuscript entitled “Screening of phenolic content and antioxidant capacity of Okitsu mandarin (Citrus unshui...

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Songul

Characterization of aroma and aroma-active compounds of Turkish turmeric (Curcuma longa) extract

Dear Editorial Board, I am enclosing here with my manuscript entitled “Characterization of aroma and aroma-active compounds of Turkish turmeric (Cu...

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Dritan

Volatile and Chemical Compositions of Freshly Squeezed Sweet Lime (Citrus limetta) Juices

Dear Editor, Enclosed please find the manuscript entitled “Volatile and Chemical Compositions of Freshly Squeezed Sweet Lime (Citrus limetta) Jui...

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Jasur

Comparative Evaluation of Phenolic and Antioxidant Properties of Red and White Quinoa (Chenopodium quinoa Willd.) Seeds

Dear Editor, Enclosed please find the manuscript entitled “Comparative Evaluation of Phenolic and Antioxidant Properties of Red and White Quinoa (C...

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onur

Volatile compounds of cvs Magliocco Canino and Dimrit grape seed oils

Journal of Raw Materials to Processed Foods October 21, 2020 Dear Editor, I am sending the original research article: “Volatile...

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Hatice Kubra

Effect of infusion time on the phenolic profile and some physicochemical properties of Lavandula x intermedia cv. SUPER

Journal of Raw Materials to Processed Foods January 13, 2021 Dear Editor, I am sending the original research article: “Effect of infusion time on t...

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Jorge

Characterization of odor-active compounds in pechiche (Vitex cymosa Berteo ex Speng) fruit

Journal of Raw Materials to Processed Foods August 28, 2020 Dear Editor, I am sending the original research article: “Characterization of odor-acti...

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Jorge

Optimization of spray-drying parameters for mature acerola powder production

Journal of Raw Materials to Processed Foods September 11, 2020 Dear Editor, I am sending the original research article: “Optimiz...

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Basar

Stability of volatile compounds of Turkish saffron (Crocus sativus) after one-year storage

Journal of Raw Materials to Processed Foods January 14, 2021 Dear Editor, I am sending the original research article: “Stability of volatile co...

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Ozlem

Characterization of aroma compounds of cold-pressed avocado oil using solid-phase microextraction techniques with gas chromatography–mass spectrometry

Dear Prof.Dr. Selli I am enclosing herewith the manuscript entitled “Characterization of aroma compounds of cold-pressed avocado oil using solid-phas...

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Mehmet

Volatiles of canned tuna fish and the effects of different parameters: A Review

Dear Prof.Dr. Selli I am enclosing herewith the manuscript entitled “Volatiles of canned tuna fish and the effects of different parameters: A Revie...

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Dr. Berfu

Comparison of Volatile Compounds in Sesame Oil and Sesame Cake Extract

Dear Prof. Dr. Serkan Selli, We have submitted our manuscript entitled “Comparison of Volatile Compounds in Sesame Oil and Sesame Cake Extract” writt...

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Pinar

Prediction of Quality Properties of Carob Fruit with FT-IR Spectroscopy

07-09-2021 Dear Editor, We have submitted our manuscript entitled “Prediction of Quality Properties of Carob Fruit with FT-IR Spectroscopy ” writt...

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Bekir

Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation

Dear Editor, I am sending the original research article: “Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-A...

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songül

IMPACT OF PROTEOLYTIC ENZYMES ON FORMATION OF BIOGENIC AMINE IN SUCUK DURING THE STORAGE PERIOD

Dr. Songül ŞAHİN ERCAN University of Gaziantep Faculty of Engineering Food Engineering Department...

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Oya Irmak

Production of Spirulina platensis Biomass Under Different Temperature and Nitrogen Regimes

Dear Editor, We would like to submit our manuscript entitled “Production of Spirulina platensis Biomass Under Different Temperature and Nitrogen Re...

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Adnan

DEGRADATION KINETICS OF ANTHOCYANINS IN RED MEAT RADISH JUICE

Dear Prof. Dr. Serkan Selli, I am submitting the enclosed material for possible publication in Journal of Raw Materials to Processed Foods. It has...

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