Water and Its Relation to Food, B. Karakaş and M. Certel
Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu
Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz
Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas
Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A. E. Labropoulos
Nucleic Acid Biochemistry: Food Applications, I. A. Kurnaz and Ç. Ceylan
Hormones: Regulation of Human Metabolism, A. Karakoç
Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements, G. Dinelli, I. Marotti, S. Bosi, B. Biavati, and P. Catizone
Flavor Compounds in Foods, D. Boyacioglu, D. Nilufer, and E. Capanoglu
Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids, Y. S. Velioğlu
Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms, D. Di Gioia, F. Göğüş, S. Fadίloğlu, and Ç. Soysal
Lipid Oxidation and Control of Oxidation, S. Kiokias, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Food Additives and Contaminants, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos
Nutrigenomics and Nutrigenetics, A. Ekmekci and M. Y. Cirak
Pharmacogenomics and Toxicogenomics in Food Chemicals, B. Karahalil
Index
Biography
Dr. Fatih Yildiz teaches and conducts research in the biochemistry, biotechnology, and food engineering departments at the Middle East Technical University, Ankara, Turkey. He has done research projects with FAO, UNIDO, UNICEF, and NATO as a project director and has published more than research and review papers in international and national journals as the major author.
