The Department of Food Sciences is home to teaching, research, and extension programs focused on basic and applied studies in formulation of healthy foods, producing foods for special patients, developing and utilizing modern technologies and methods in analyzing and controlling food quality, promoting health and safety of food, improving the foodstuff manufacturing processes and maintenance and other fields of study relating to food sciences.
Garlic protective effects on thyroid gland in amphetamine receiving rats
Anticancer effects of Scrophularia striata extract on brain cancer cells
Anticancer effects of the medicinal plants Frangula alnus and Rhamnus frangula on Breast Cancer Cells
The effects of medicinal plants Viscum album, Juniperus communis and Xanthium strumarium on fibroblastic L929 and BHK21 immune cells
Biomedical importance of food and diet in ovarian cysts occurrence
The protective effects of the medicinal plant Gingko biloba on adrenal gland function in methamphetamine receiving rats
Food intake and diet history in patients with type1 and type 2 diabetes
Food intake and diet history in patients with thyroid disorders
The analgesic effects of the medicinal plant Elettaria cardamomum fruit extract
The analgesic effects of the medicinal plant Portulaca oleracea seed extract
Nutritional value and functional characteristics of propolis and appropriate extracts from propolis
Analysis of the quality parameters of honey from conventional and organic production
Use of honey in the dairy industry: coagulation properties in the production of sour milk
Milk urea nitrogen and metabolic profile at lactating cows and technological properties of dairy products
Determination of trace elements and heavy metals in raw milk of potentially polluted areas
Determination of trace elements and heavy metals in propolis and pollen from different areas of target region
