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    Publisher: Academic Journals Inc., USA
   
  American Journal of Food Technology is dedicated to provide a forum to the scientific community to publish original research results in the field of food science and technology. Scope of the journal covers: Proximate analysis, novel foods, food quality assurance and food safety, raw material composition of food, food storage and distribution, consumer acceptance of foodstuffs, physical properties of food, food engineering practices, food marketing and food manufacturing techniques. American Journal of Food Technology now accepting new submissions. Submit your best paper via online submission system.
  Editor-in-Chief:  Om Prakash Chauhan
 
 
Aksu, M.I. and M. Kaya, 2002. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product). J. Food Sci., 67: 2342-2345.
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Aksu, M.I. and M. Kaya, 2004. Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15: 591-595.
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Aksu, M.I. and M. Kaya, 2005. Effect of storage temperatures and time on shelf life of sliced and modified atmosphere packaged-pastirma, a dry meat product, produced from beef meat. J. Sci. Food Agric., 85: 1305-1312.
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Aksu, M.I. and M. Kaya, 2005. The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, cooked meat product. Meat Sci., 71: 277-283.
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Aksu, M.I., H. Imik and M. Karaoglu, 2007. Influence of dietary sorghum (Sorghum vulgare) and corn supplemented with methionine on cut-up pieces weights of broiler carcass and quality properties of breast and drumsticks meat. Food Sci. Technol. Int., 132: 361-367.
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Aksu, M.I., M. Karaoglu, M. Kaya, N. Esenbuga and M. Macit, 2005. Effect of dietary humate on the ph, tbars and microbiological properties of vacuum and aerobic-packed breast and drumstick meats broilers. J. Sci. Food Agric., 85: 1485-1491.
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Aksu, M.I., M. Karaoglu, N. Esenbuga, M. Kaya, M. Macit and H.W. Ockerman, 2005. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. J. Muscle Food, 16: 306-317.
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Aksu, M.I., M. Kaya and F. Oz, 2006. Inhibition of Escherichia coli O157: H7 in cemens with different garlic levels. Am. J. Food Technol., 1: 59-65.
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Aksu, M.I., M. Kaya and F. Oz, 2008. Effect of Lactobacillus sakei and Staphylococcus xylosus on the InhIbItIon of EscherIchIa coli O157: H7 in pastirma, A dry-cured meat product. J. Food Safety, 28: 47-58.
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Aksu, M.I., M. Kaya and H.W. Ockerman, 2005. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat. J. Muscle Foods, 16: 192-206.
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Aksu, M.I., M. Kaya and H.W. Ockerman, 2005. Effect of modified atmosphere packaging, storage period and storage temperature on the residual nitrite of sliced-pastirma, dry meat product, produced from fresh meat and frozen/thawed meat. Food Chem., 93: 237-242.
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Aksu, M.I., M. Unsal, M. Kaya and M. Macit, 2004. Effect of vitamin E supplementation on intra- and intermuscular fatty acid composition of Awassi lambs. J. Muscle Foods, 15: 173-182.
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Aksu, M.I., N. Aktas and M. Kaya, 2002. Effect of commercial starter cultures on the myofibriller protein of pastirma. J. Food Sci., 67: 2548-2551.
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Aksu, M.I., N. Aktas, M. Kaya and M. Macit, 2005. Effects of vitamin e supplementation on myofibrillar proteins of fat-tailed Awassi male lambs. J. Muscle Food, 16: 177-183.
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Aktas, N., M.I. Aksu and M. Kaya, 2005. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chem., 9: 649-654.
Aktas, N., M.I. Aksu and M. Kaya, 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J. Muscle Foods, 14: 181-194.
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Aktas, N., M.I. Aksu and M. Kaya, 2003. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef. Turk. Vet. Anim. Sci., 27: 1207-1211.
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Alp, E. and M.İ. Aksu, 2010. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Sci., 86: 468-473.
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Ceylan, S. and M.I. Aksu, 2011. Free amino acids profile and quantities of sırt, bohca and sekerpare pastirma, dry cured meat products. J. Sci. Food Agric., 91: 956-962.
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Esenbuga, N., M. Macit, M. Karaoglu, V. Aksakal and M.A. Yoruk et al., 2011. A study on possibility of Rosa canina seed use as feed ingredient in diets of Morkaraman male lambs. Trop. Anim. Health Prod., 10.1007/s11250-011-9857-6.
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Genccelep, H., G. Kaban, M.I. Aksu, F. Oz and M. Kaya, 2008. Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
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Gul, M., M.A. Yoruk, M. Macit, N. Esenbuga, M. Karaoglu, V. Aksakal and M.I. Aksu, 2005. The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs. J. Sci. Food Agric., 85: 1439-1443.
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Kaban, G., M.I. Aksu and M. Kaya, 2007. BehavIor of Staphylococcus aureus in sucuk with netle (UrtIca dIoIca L.). J. Food Safety, 27: 400-410.
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Kaban, G., M.I. Aksu and M. Kaya, 2008. Effect of UrtIca dIoIca L. on growth of S. aureus ın tradıtıonal dry fermented sausage (Sucuk). J. Muscle Foods, 19: 399-409.
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Karaoglu, M. N. Esenbuga, M. Macit, M.I. Aksu, M. Kaya and E.B. Kurbanoglu, 2005. Effect of dIetary ram horn hydrolysate (RHH) on the pH and color characterIstIcs of carcasses, breast fIllets and drumstIcks of broIlers. Int. J. Food Properties, 8: 423-438.
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Karaoglu, M., M. Macit, M.I. Aksu, E.B. Kurbanoglu, N. Esenbuga and S. Celebi, 2005. Effect of supplemental Ram Horn Hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers. J. Sci. Food Agric., 85: 2220-2226.
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Karaoglu, M., M.I. Aksu, N. Esenbuga, M. Kaya, M. Macit and H. Durdag, 2004. Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers. Anim. Sci., 78: 253-259.
Kaya, M. and M.I. Aksu, 2005. Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced sucuk produced using probiotics culture. J. Sci. Food Agric., 85: 2281-2288.
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Lacin, E., M.I. Aksu, M. Macit, A. Yildiz, M. Karaoglu, N. Esenbuga and M.A. Yoruk, 2008. Effects of different raising systems on colour and quality characteristics of Turkish pekin duck meats. S. Afr. J. Anim. Sci., 38: 217-223.
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Macit, M., V. Aksakal, E. Emsen, M.I. Aksu, M. Karaoglu and N. Esenbuga, 2003. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Sci., 63: 51-55.
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Oz, F., M. Kaya and M.İ. AKSU, 2011. Utilization of Thymus vulgaris L. in the production of sucuk. J. Food Process. Preservat., 10.1111/j.1745-4549.2010.00491.x.
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Unsal, M., M.I. Aksu and M. Kaya, 2004. Effect of vitamin E supplementation to diet of morkaraman lambs on intramuscular and intermuscular fatty acid composition. Turk. Vet. Anim. Sci., 28: 563-568.
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