| Issue Date | Title | Author(s) |
| 1 | 2009 | Airborne fungi in a Turkish olive processing plant | Baysal, Ayşe Handan ; Baysal, Taner |
| 2 | 2009 | Evaluation and production of ready-to-eat meals | Baysal, Taner; Tamme, Terje; Ehavald, Helen; Korel, Figen ; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, Mati |
| 3 | 2009 | Low temperature plasma: A new disinfection method for food and food contact surfaces | Baysal, Ayşe Handan ; Baysal, Taner |
| 4 | 2009 | Microbial risks associated with traditional cheeses | Korel, Figen |
| 5 | 2009 | Quantitative risk assessment models for food pathogens | Baysal, Ayşe Handan ; Ünlütürk, Sevcan |
| 6 | 2009 | Risk management in production of egg-pasta | Baysal, Ayşe Handan ; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, Tiina |
| 7 | 2009 | Risk management of ready-to-eat meat products contaminated with listeria monocytogenes | Korel, Figen |
| 8 | 2009 | Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies | Baysal, Ayşe Handan |
| 9 | 2009 | Yapay sindirim sıvısında doğal zeolitlerde meydana gelen morfolojik değişmeler | Demirbüker Kavak, Dilek ; Özçelik, Serdar ; Ülkü, Semra |
