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SCIENTIFIC PROGRAM

9 APRIL 2026, THURSDAY
08:30-13:30 Introduction to Chemometrics Training
09:00-14:00 Registration
OPENING PRESENTATION : MAIN HALL

14:00-16:00

 Prof. Dr. Muhammet ARICI, Chair, Yıldız Technical University
İkram CENGİZ, President of Turkish Chemist’s Society
Ali SERTAKAN, Vice President R&D, Ülker – Part of Pladis Global
Dr. Şerafettin ÇAKAL, TAGEM Deputy General Manager
Prof. Dr. Mecit Halil ÖZTOP, Keynote Speaker, Middle East Technical University
Türkiye’s Strengthening Position in the European Food Research Ecosystem
Plaque Ceremony
16:00-16:30 Coffee Break
SESSION 1: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Durmuş ÖZDEMİR
16:30-17:00 Prof. Dr. Sercan KARAV, Çanakkale Onsekiz Mart University
Host–Microbiota Interactions and Novel Functional Food Design
17:00-17:30 Prof. Dr. Esra CAPANOGLU, Istanbul Technical University
Circular Bioeconomy Approaches to Bioactive Valorization: Improving Bioactivity and Incorporation into Food Matrices
17:30-18:00 Assoc. Prof. Dr. Urartu ŞEKER, Orta Doğu Teknik University
Engineering Microbial Food Systems: From Synthetic Biology to Sustainable Nutrition
18:00-18:15 Ceren ÇAKIR, Unilever
Comparison of Sensory, Functional and Bioactive Properties of Rice, Chickpea and Pumpkin Seed Proteins in Instant Tomato and Lentil Soups
18:15-18:30 Dr. İsmail Emir AKYILDIZ, Altıparmak Food Co., Balparmak R&D Center
Pine Honey as a Promising Apitherapy Product; Describing the Linkage Between the Forefront Bioactive Substances and Potential Health Benefits
19:00 Dinner

10 APRIL 2026, FRIDAY
SESSION 2: ARGİVİT MAIN HALL (Short Presentations)
Session Chair: Prof. Dr. Mükerrem KAYA
09:20-09:25 Gülden HAZARHUN, Bursa Uludağ University
Development and Validation of a Miniaturized QuEChERS Method for Sustainable Multi-Pesticide Analysis in Apple Juice
09:25-09:30 Gül Zeynep KIZMAZ, Sütaş R&D Center
Chemical Safety in Food Contact Packaging Materials: Regulatory Requirements, Migration Mechanisms and Analytical Evaluation Approaches
09:30-09:35 İsmail ELBEĞİ, Dimes Food
Mechanistic Evaluation of Serum Separation in not-from-Cocentrate Orange Juice: A Literature-Based Multidimensional Perspective
09:35-09:40 Derya DEREGÖZÜ, Üsküdar University
In Vitro Evaluation of the Antidiabetic Potential of a Mixture of Aronia (Aronia Melanocarpa), Cinnamon (Cinnamomum Spp.), and Olive Leaf (Olea Europaea L.) Extracts on Type 2 Diabetes
09:40-09:45 Assoc. Prof. Dr. Ruhan AŞKIN UZEL,Yasar University
Palm Oil in the Global Vegetable Oil System: A Sustainable Source of Nutrition and Functionality for the Food Industry
09:45-09:50 Assoc. Prof. Dr. Halil ŞENOL, Bezmialem Vakif University
Inhibitory Effects of Anthraquinone Derivatives on Lactoperoxidase: An In Vitro and In Silico Evaluation
09:50-09:55 Prof. Dr. Vahid VATANPOUR, Istanbul Technical University
Application of Membrane Technology in Food Science and Engineering
10:00-10:30 Prof. Dr. Müge ARSLAN, Uskudar University
Food Processing Technologies, Associated Losses, and Current Technological Approaches
10:30-11:00 Coffee Break
SESSION 3: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Müge ARSLAN
11:00-11:30 Prof. Dr. H. Funda KARBANCIOĞLU GÜLER, Istanbul Technical University
Climate Change and Mycotoxins: Risks and Strategies
11:30-11:45 Prof. Dr. Rano AKRAMOVA, Tashkent Institute of Chemical Technology
Improvement of Refining Technology for Safflower Oil to Enhance Quality and Oxidative Stability
11:45-12:00 Assoc. Prof. Dr. Nihat ÖZCAN, TÜBİTAK MAM Climate and Life Sciences
Preparation of Rosemary Essential Oil Emulsions and Determination of Their Toxicity Against Agricultural Pests
12:00-12:15 Fahri YEMİSCİOĞLU, Ase Innovation Chemistry
All About Palm and Palm Oil: Evaluation of Palm Oil based on Food Safety, Food Industry, Nutrition, and Deforestation
12:15-12:30 Dr. Elif GÜNGÖR REİS, Ase Innovation Chemistry
Building a Reliable Traceability System for the Palm Oil Ecosystem: MSPO 2.0 Certification and Blockchain Integration
12:30-12:45 Assist. Prof. Dr. Turkan UZLASIR, Alanya University
Comparative Analysis of Classical vs. Cell Pelleting Inoculation on Physicochemical Stability and Microbial Growth in Kumquat Fermentation
12:45-14:00 Lunch
SESSION 4: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. H. Funda KARBANCIOĞLU GÜLER
14:00-14:30 Prof. Dr. Durmuş ÖZDEMİR, Izmir Institute of Technology
Chemometric Applications in Food Analysis: Multivariate Calibration, Clustering, Classification, and Beyond
14:30-14:45 Prof. Dr. Nabi Alper KUMRAL, Bursa Uludağ University
Forever Pesticides: PFAS Contaminations and Detection Methods in Diverse Food Matrices
14:45-15:00 Assist. Prof. Dr. Fahriye Ceyda DUDAK, Hacettepe University
Physicochemical Behavior and Toxicological Implications of Micro and Nanoplastics in Foods
15:00-15:15 Assist. Prof. Dr. Şehnaz ÖZATAY, Canakkale Onsekiz Mart University
Functional Foods and Their Effects on Gut Microbiota
15:15-15:30 Dr. Fahriye Şeyma ÖZCAN, TÜBITAK Marmara Research Centre
Optimization of Ultrasound-Assisted Proteın Extraction from Berberis vulgaris Using Deep Eutectic Solvents
15:30-15:45 Cihat GÜNER, Erişler Food
Comparative Evaluation of Wheat Cultivars on Noodle Quality: Linking Flour Functionality, Dough Rheology, and Cooking Performance
15:30-15:45 Cihat GÜNER, Erişler Food
Clean-Label Reformulation of Wheat Noodles: Functional Replacement of Guar Gum with Flaxseed (Linum usitatissimum) and Chia (Salvia hispanica) Mucilage and Its Impact on Rheological, Structural, and Cooking Properties
15:45-16:00 Recep KARA, Erişler Food
Evaluation of Oxidative Shelf-Life Parameters in Fried Noodles Enriched with Wheat Germ
16:00-16:30 Coffee Break
SESSION 5 : ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Esra CAPANOGLU
16:30-17:00 Prof. Dr. Mükerrem KAYA, Ataturk University
Nitrosamines in Meat and Seafood Products
17:00-17:15 Assoc. Prof. Dr. Perihan YOLCI ÖMEROĞLU, Bursa Uludağ University
Evaluation of Plant-Based Egg and Milk Alternatives in Muffin Systems
17:15-17:30 Assist. Prof. Dr. Ece YILDIZ ÖZTÜRK, Yasar University
From Superfruit Matrices to Functional Ingredients: Optimizing Eco-Friendly Extraction of Immune-Supporting Phenolic Antioxidants Using Response Surface Methodology
17:30-17:45 Ebru MANAV AKYAR, TERRA Analysis and Measurement Equipment Trade Co. Inc.
Rapid and Solvent-Free Fat Determination in Dairy Products
17:45-18:00 Altan DENİZ, Central Research Institute of Food and Feed Control
Assessment of Raw Milk Quality and Total Mixed Ration Characteristics in Dairy Cattle Farms of Bursa, Türkiye
18:00-18:15 Sinem KELEŞ, Suleyman Demirel University
Novel Approaches to the Chemical, Technical, and Sensory Properties of Fermented Milk and Plant-Based Milk Substitutes
18:15-18:30 Mertin HAMZAOĞLU, Central Research Institute of Food and Feed Control
Titanium Dioxıde Nanotube-Modified Quechers Method for Pesticide Resıdue Analysis in Peach Matrıx
18:30-18:45 Gizem YİVLİ, Suleyman Demirel University
Response Surface Methodology-Based Evaluation of Multi-Stage Percolation for Pomegranate Flower (Punica granatum L.) Polyphenols
19:00 Dinner
10 APRIL 2026, FRIDAY
Workshop 1 (Ametist)
10:00-11:00 Ali İhsan SEÇKİN, Chromax
Analytical Method Validation in Food Analysis: Chromax Solutions Approaches
11:00-12:00 Eray GÜDER, Ant teknik
Analysis of Alternaria Toxins in Food by LC-MS/MS
14:30-15:30 Mustafa Onur SAĞLAM, Redoks Analytical Devices
Automation-Focused Solutions in Food Analysis: MOSH-MOAH and 3-MCPD

11 APRIL 2026, SATURDAY
SESSION 6: ARGİVİT MAIN HALL (Short Presentations)
Session Chair: Prof. Dr. Osman SAĞDIÇ
09:15-09:20 Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Development of Modified Oils with Reduced Trans and Saturated Fatty Acids Based on Cottonseed Oil
09:20-09:25 Prof. Dr. Akhror ABDURAKHİMOV, Tashkent Institute of Chemical Technology
Study of the fatty acid composition of cottonseed oil obtained from the seeds of new cotton varieties
09:25-09:30 Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Methods for Determining the Amount of Resistant Starch in Processed Barley Grains
09:30-09:35 Assist. Prof. Dr. Fulya HARP ÇELİK, Hasan Kalyoncu University
Determination of Antioxidant Activity of Oils Obtained from Flavoured Olive Powder
09:35-09:40
 Emine Sude USLU, Alanya Aladdin Keykubat University
Geographically Indicated Gilaburu (Viburnum opulus L.) Fruit: Evaluation of Its Functional Food Potential
09:40-09:45 Şelale Beyza TOPAN, Ankara Hacı Bayram Veli University
Assessment of Locally Grown Terebinth (Pistacia terebinthus L.) as a Functional Ingredient in Food Product Formulations
09:45-09:50 Ekin ÇEVİK, Üsküdar University
Utilization Potential of Tomato and Its By-Products in Functional Foods
09:50-09:55 Merve GÜVEN, Eker Dairy Products R&D Center
Dairy Matrix as a Platform for Functional Food Design: Structural Determinants and Metabolic Outcomes
09:55-10:00 Ekin YAŞAR, Üsküdar University,
Soilless Agriculture Systems as a Sustaınable Food Productıon Strategy for Water-Stressed Türkiye: A Comparative Review of Nutrient Chemistry, Food Quality, and Safety
10:00-10:30 Prof. Dr. Mustafa YAMAN, Istanbul Sabahattin Zaim University
The Role of Advanced Glycation End Products Formed in Foods in the Development and Progression of Metabolic Diseases
10:30-11:00 Coffee Break
SESSION 7: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Mustafa YAMAN
11:00-11:30 Prof. Dr. Osman SAĞDIÇ, Yıldız Technical University
Food Poisoning and Its Evaluation from a Forensic Medicine Perspective
11:30-11:45 Dr. Semra ÇAVUŞ, Central Research Institute of Food and Feed Control
Cytotoxic Effects of Modified Montmorillonite Clays (Organoclays)
11:45-12:00 Remziye ZENGİNGÖNÜL GÖKÇAY, Central Research Institute of Food and Feed Control
Production of Mgo Nano-Adsorbents from Waste Peach Pits: Comprehensive Characterization in Comparison with Commercial Graphite
12:00-12:15 Hande KONUKSEVER, Muğla Sıtkı Koçman University
Simultaneous Determination of Antibiotics and Pesticide Residues in Bee Venom Samples by UPLC-MS/MS
12:15-12:30 Gaye ACCAN, Muğla Sıtkı Koçman University
Comprehensive Determination of Sugar Profiles in Mushrooms Using Multi-Detector HPLC (RID, ELSD, and PAD)
12:30-12:45 Saeid Chobdar RAHİMA, Kazlıçeşme R&D Center and Test Laboratory
Enzyme–Phenolic and Ascorbic Acid Interactions in Collagen Hydrolysates: A Simulated Gastrointestinal Perspective
12:45-14:00 Lunch
SPECİAL SESSION: ARGİVİT MAIN HALL
Ministry of Agriculture and Forestry
TAGEM

14:00-14:45

 Dr. Esin TOPARLAK
TAGEM Presentation
Sinem GÜMÜŞSOY
Department of Animal Health, Food and Feed Research (Food Research Presentation)
14:45-15:00 Question – Answer
FOOD CONTROL

15:00-15:45

 Selim KAPLAN, Head of Food Codex and Feed Legislation Department
Environmental Contaminants in Food Safety
Ergin HARUNOĞLU
The Effect of Analytical Standard and Material Selection on Pesticide Residue Analysis
15:45-16:00 Question – Answer
16:00-16:30 Coffee Break
16:30-18:30 Shining hour
19:00 Dinner
20:30-22:00 Poster Presentations
11 APRIL 2026, SATURDAY
Workshop 2 (Ametist)
10:00-11:00 Selim ŞAKRAK, Redoks Analytical Devices
PFAS Analysis with Different Analytical Approaches
11:00-12:00 Ebru MANAV AKYAR, TERRA Analysis and Measurement Equipment Trade Co Inc
Fırat TAŞLIYÜK, TERRA Analysis and Measurement Equipment Trade Co Inc
Automated Pesticide Standard Preparation and High-Performance LC-MS/MS & GC-MS/MS Workflows in Food Analysis

12 APRIL 2026, SUNDAY
SESSION 8: ARGİVİT MAIN HALL
Session Chair: Prof. Dr. Sercan KARAV
09:30-10:00 Assoc. Prof. Dr. Yunus Emre TUNÇİL, Necmettin Erbakan University
From Structure to Function: How Dietary Fiber Chemistry Directs Colonic Microbiome Modulation
10:00-10:30 Assoc. Prof. Dr. Mustafa BENER, Istanbul University
An Overview of Food Antioxidant Determination: Approaches from Past to Present
10:30-10:45 Prof. Dr. Sema DEMİRCİ ÇEKİÇ, Istanbul University
Colorimetric Determination of Organophosphate Pesticide Residues using Enzyme-Nanozyme Cascade System
10:45-11:00 Assoc. Prof. Dr. Ece SÖĞÜT, Suleyman Demirel University,
Valorization of Heterogeneous Fruit and Vegetable Juice Processing Waste: Extraction and Modification of Cellulose for Sustainable Material Development
11:00-11:15 Beyza ARDA DENİZ, Eker Dairy Products R&D Center
Protein Determination in Complex Dairy Matrices: Method Validation and Performance Characterization at Eker Dairy Products
11:15-11:30 Tugce CEKUC, Burdur Mehmet Akif Ersoy University
Thin-Layer Convective Drying of Traditional Kurut Cheese: Mathematical Models for Kurut Cheese Powder Production
11:30-12:30 Closing Ceremony – Evaluation and Poster Awards Session

11 APRIL 2026, SATURDAY (20:30-22:00)
P.N Poster Presentations

P1

Ceren GÜNAL, Unilever
Effects of Temperature and pH on the Degredation of Beta-Carotene in Emulsıon Based Products

P2

Damla ÖZÇELİK, Sütaş R&D Center
Influence of Botanical Source of Hydroxypropyl Distarch Phosphate (E1442) on Structural Properties of Flavored Stirred Yogurt

P3

Eda NURKO, K.F.C. Food Textile Industry Import Export Investment
Characterization of Figs Stems Using Sustainable Waste Management Approaches and Their Potential in Functional Food Applications

P4

Prof. Dr. Ayşegül YILDIRIM KUMRAL, Bursa Uludağ University
Pesticide Metabolite Conversion and Calculations for Residue Analysis in Foods

P5

Melisa MUMCU, Doehler
Stability and Industrial Importance of Color Emulsions Used in Beverages

P6

Ayşenur YAKDİ, Doehler
Molecular Basıs of Flavor: Chemıstry of Synthetıc and Natural Flavors

P7

Sena Büşra ARSLAN, Doehler
Functional Instant Beverages

P8

Simge ÖZBEK, Pak Food Production and Marketing
Designing Clean-Label Reduced-Fat Cakes: Lipase–Pre-Emulsification Synergy for Structural and Sensory Recovery
P9 Mehmet Can AĞCA, Sütaş R&D Center
Determination of the Effects of Direct and Indirect Heat Treatment Methods on the Chemical and Sensory Properties of Plain UHT Milk
P10 Ali BAL, Uludağ Beverage Türk
Presence of PFAS in Drinking Water Risk and Analytical Assessment
P11 Mert TOPÇU, Doehler
Optimization of SPME Arrow Fiber Selection for Rapid and Solvent-Free Strawberry Flavour Profiling

P12

Merve DURAN, Doehler
Quantification of Flavour Compounds and Carrier Components by GC–MS

P13

Eda Nur DİNÇ, Super Fısk
Evaluation of Barrier Performance and Migration Risk in Flexible Food Packaging from a Food Safety Perspective

P14

Aran AYDIN, Sütaş Dairy Products
Calibration Risk Analysis of Critical Equipment in Food Safety

P15

Naciye ÇİÇEK, Unilever
A Revıew on the Stability of Powder and Liquid Chlorophyll Types in Dry Food Formulations: Impact of Formulation Structure and Salt

P16

Ayse MUSLU AYKOC, Alanya University
Bisphenol A (BPA) Migration and Toxicological Assessment in Traditional Cheese Ripened in Plastic Drums Depending on Storage Time

P17

Gamze KAYALI, Doehler
Natural Colours: From Source to Formulation

P18

İdil Sırma KOTAN,,Izmir Institute of Technology
Development of Chemometrics Multivariate Calibration Software with Evolutionary Machine Learning and Artificial Intelligence

P19

Nurefşan YÜZÜKIRMIZI, Izmir Institute of Technology
Development of Web Based Chemometrics Multivariate Calibration Software with Machine Learning and Neural Network

P20

Selin UÇAR, Manisa Celal Bayar University,
Determınation of Phenolic Compounds in Graphene Oxide, Mof and Gold Nanoparticle Modified Electrodes

P21

Assist. Prof. Dr. Gamze DÜVEN, Bursa Uludag University
Production of a Boza-Like Functional Fermented Beverage Using GABA-Producing Lactic Acid Bacteria and Yeast Strains

P22

Ceyda KARAMAN, Akdeniz University
Improving and Evaluating the Quality Characteristics of Wooden Breast Meat

P23

Sinem RADAY, Altıparmak Food Co Balparmak R&D Center
Proteomic Approaches for Quality Assessment and Authentication of Bee Products

P24

Begüm GÖKDUMAN, Akdeniz University
Determination of Wooden Breast Syndrome Quality Characteristics and Severity Using Imaging Methods

P25

Betül AYDIN, Ankara Food Control Laboratory Directorate
Differentiation of Pine Honey from Floral Honeys using ¹H-NMR Spectroscopy and Chemometric Analysis

P26

Ebrar Özüm ERTAŞ, Gazi University
Adsorption and Desorption of Polyphenols from Aronia melanocarpa (Aronia) Extract Obtained by Ultrasonic-Assisted Extraction (UAE) Onto Chitosan: Investigation by UV–Vis and HPLC

P27

Doğa YÜCESOY, Istanbul Bilgi University
Development of a Fluorescence-Based Sensor with Fe₃O₄@Sio₂ Magnetic Nanoparticles and Application in Environmental Water Samples

P28

Ali NALBANT, Abalıoğlu Oil Industry and Trade R&D Center
Valorisation of Sunflower Seed Meal as a Sustainable Plant-Based Protein Source: Compositional Evidence from Major Sunflower-Producing Regions of Türkiye

P29

Prof. Dr. Akhror ABDURAKHIMOV, Tashkent Institute of Chemical Technology
Changes in the Fatty Acid Composition During Refining of Cottonseed Oil Miscella under the İnfluence Of Ultrasound

P30

Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Development of a Laundry Soap Formulation Based on Used Cooking Oils

P31

Maftuna AKRAMOVA, Tashkent State Technical University
Investigation of the Composition and Extraction Processes of Anthocyanins from Grape Pomace as a Sustainable Source for Natural Pigments

P32

Prof. Dr. Rano AKRAMOVA, Tashkent Institute of Chemical Technology
Improvement of Nutritional Value of Vegetable Oils through Blending of Safflower, Sunflower and Cottonseed Oils

P33

Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Use of Sesame Seed Oleosomes as a Functional Ingredient in Mayonnaise Formulation

P34

Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Investigating the Effect of Temperature on the Quality of Rye Sourdough

P35

Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Safety Assessment of Bread Products Containing Soy Flour
P36 Nodira KURBANOVA, Tashkent Institute of Chemical Technology
Technological Approaches to Improving the Mineral Value of Wheat Flour
P37 Fatmanur Zehra ZELKA, Independent Researcher
The Effects of Eco-Score and Nutri-Score Applications on Consumer Behaviour
P38 Ebru ORMANLI, Ülker Bisküvi Topkapı R&D Center
Healthy Snacking Trends in the Food Industry and the Evolution of Consumer Expectations
KS1 Gül Zeynep KIZMAZ, Sütaş R&D Center
Chemical Safety in Food Contact Packaging Materials: Regulatory Requirements, Migration Mechanisms and Analytical Evaluation Approaches
KS2 Gülden HAZARHUN, Bursa Uludağ University
Development and Validation of a Miniaturized QuEChERS Method for Sustainable Multi-Pesticide Analysis in Apple Juice
KS3 Emine Sude USLU, Alanya Aladdin Keykubat University
Geographically Indicated Gilaburu (Viburnum opulus L.) Fruit: Evaluation of its Functional Food Potential
KS4 Merve GÜVEN, Eker Dairy Products R&D Center
Dairy Matrix as a Platform for Functional Food Design: Structural Determinants and Metabolic Outcomes
KS5 Şelale Beyza TOPAN, Ankara Hacı Bayram Veli University
Assessment of Locally Grown Terebinth (Pistacia terebinthus L.) as a Functional Ingredient in Food Product Formulations
KS6 Ekin ÇEVİK, Üsküdar University
Utilization Potential of Tomato and its By-Products in Functional Foods
KS7 Assist. Prof. Dr. Fulya HARP ÇELİK, Hasan Kalyoncu University
Determination of Antioxidant Activity of Oils Obtained from Flavoured Olive Powder
KS8 Prof. Dr. Vahid VATANPOUR, Istanbul Technical University
Application of Membrane Technology in Food Science and Engineering
KS9 Derya DEREGÖZÜ, Üsküdar University
In vitro Evaluation of the Antidiabetic Potential of a Mixture of Aronia (Aronia melanocarpa), Cinnamon (Cinnamomum spp.), and Olive Leaf (Olea europaea L.) Extracts on Type 2 Diabetes
KS10 Prof. Dr. Akbarali RUZİBAYEV, Tashkent Institute of Chemical Technology
Development of Modified Oils with Reduced Trans and Saturated Fatty Acids Based on Cottonseed Oil
KS11 Prof. Dr. Akhror ABDURAKHİMOV, Tashkent Institute of Chemical Technology
Study of the fatty acid composition of cottonseed oil obtained from the seeds of new cotton varieties
KS12 İsmail ELBEĞİ, Dimes Food
Mechanistic Evaluation of Serum Separation in not-from-Cocentrate Orange Juice: A Literature-Based Multidimensional Perspective
KS13 Prof. Dr. Gulnoza DJAKHANGİROVA, Tashkent Institute of Chemical Technology
Methods for Determining the Amount of Resistant Starch in Processed Barley Grains
KS14 Assoc. Prof. Dr. Ruhan AŞKIN UZEL, Yasar University
Palm Oil in the Global Vegetable Oil System: A Sustainable Source of Nutrition and Functionality for the Food Industry
KS15 Ekin YAŞAR, Üsküdar University,
Soilless Agriculture Systems as a Sustaınable Food Productıon Strategy for Water-Stressed Türkiye: A Comparative Review of Nutrient Chemistry, Food Quality, and Safety
KS16 Assoc. Prof. Dr. Halil ŞENOL, Bezmialem Vakif University
Inhibitory Effects of Anthraquinone Derivatives on Lactoperoxidase: An In Vitro and In Silico Evaluation
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