FOOD BIOCHEMISTRY & NUTRITION

CONTENTS

FOOD BIOTECHNOLOGY
SEMA AGÜLOĞLU FİNCAN

FOOD ADDITIVES, FOOD SUPPLEMENTS AND THEIR
EFFECTS ON HEALTH
ŞULE BÖLÜKBAŞ ÖZDEMİR
HAVVA NUR PELTEK KENDİRCİ

COMPLEMENTARY FEEDING: BIOCHEMICAL FOUNDATIONS,
NUTRITIONAL REQUIREMENTS AND CLINICAL PRACTICE
ALI KANSU TEHÇİ

BIOCHEMICAL DYNAMISM AND NUTRITIONAL
VALUE OF HUMAN MILK
SANEM SERT

BIOCHEMICAL FOUNDATION AND CLINICAL
UTILIZATION OF PEDIATRIC FORMULAS
ÖZNUR KARACA VURAL

SELENIUM SUPPLEMENTATION AND HASHIMOTO’S
THYROIDITIS: A REVIEW OF CURRENT EVIDENCE
GOZDE HASBAL CELIKOK
NURGIZEM KAYNARCA

NUTRITION PROBLEMS AND EPIDEMIOLOGY IN SOCIETY
HÜLYA HOŞGÖREN

DIETARY HABITS AND CONSUMER PREFERENCES
İDIL KARADEDE

RESISTANT STARCH: BIOCHEMICAL STRUCTURE,
PREBIOTIC EFFECT AND ROLE IN HUMAN NUTRITION
İHSAN SOYTEMİZ

THE ARTICHOKE (CYNARA SCOLYMUS L.) IN THE
MEDITERRANEAN DIET: BIOCHEMICAL COMPOSITION,
NUTRITIONAL EFFECTS, AND HEALTH ASPECTS
IREM KILINÇ

THE IMPORTANCE OF MEDICINAL AROMATIC PLANTS
IN NUTRITION: OCIMUM BASILICUM ‘PURPURASCENS’
NURTEN CENGİZ
SERAP TOPRAK DÖŞLÜ

RHUBARB (RHEUM RIBES) AS A FUNCTIONAL FOOD
İBRAHIM HALIL GEÇIBESLER

THE IMPACT OF HIGH GLYCEMIC INDEX DIET ON
SKIN HEALTH
MERVE KAYA
MERVE AKAY

TOXICOLOGICAL ASPECTS OF MICRO AND NANOPLASTICS:
SOURCES, BIOCHEMICAL EFFECTS AND FOOD EXPOSURE
MÜBERRA ÖZCAN

SMOKED SEAFOOD: BIOCHEMISTRY, NUTRITION &
HEALTH IMPACTS
BERNA KILINÇ
IREM KILINÇ

NUTRITION AND FOOD BIOCHEMISTRY IN CHILDREN
RECEIVING ANTIEPILEPTIC TREATMENT
CEREN CEYLAN KIRAÇ