Akademik Gıda
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ISSN 1304-7582 | e-ISSN 2148-015X | Period Quarterly | Founded: 2003 | Publisher Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | https://dergipark.org.tr/tr/pub/akademik-gida


Akademik Gıda® (Academic Food Journal) is a peer-reviewed journal where original research and review articles are published in the field of food science and technology. Research notes, mini-reviews, opinions and letters to the editor are published in the journal, and as of 2012, it has been published quarterly by Sidas Media Agency Advertisement Consultation Ltd. (Cankaya, Izmir, Turkey) since 2003.

 

Academic Food Journal is one of the most important journals in Turkey in the field of food science and technology. The journal welcomes the submission of manuscripts in English or Turkish that meets the general criteria of significance and scientific excellence. Abstracts of the articles are published both in Turkish and English. Research and review articles and research notes in various fields of food science and technology are considered for publication in Academic Food Journal. Editors may also invite review articles from some respected scientists around the world.

 

The scope of the Akademik Gıda is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication. The Academic Food Journal serves as a forum for important research and developments in food science and technology.

 

Some of the topics covered in the journal are listed below;

 

Reviews in Food Science and Technology


Food Chemistry


Food Engineering


Food Microbiology


Sensory Evaluation of Foods


Health and Nutrition


Toxicology and Chemical Food Safety


Fisheries Science


Food Marketing


Food Regulations


The journal is currently covered by CAB Abstracts, Index Copernicus, EBSCO, Food Science and Technology Abstracts (FSTA), Eurasian Scientific Journal Index, TÜBİTAK-ULAKBİM Life Sciences Database.

Akademik Gıda

ISSN 1304-7582 | e-ISSN 2148-015X | Period Quarterly | Founded: 2003 | Publisher Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti. | https://dergipark.org.tr/tr/pub/akademik-gida
Cover Image


Akademik Gıda® (Academic Food Journal) is a peer-reviewed journal where original research and review articles are published in the field of food science and technology. Research notes, mini-reviews, opinions and letters to the editor are published in the journal, and as of 2012, it has been published quarterly by Sidas Media Agency Advertisement Consultation Ltd. (Cankaya, Izmir, Turkey) since 2003.

 

Academic Food Journal is one of the most important journals in Turkey in the field of food science and technology. The journal welcomes the submission of manuscripts in English or Turkish that meets the general criteria of significance and scientific excellence. Abstracts of the articles are published both in Turkish and English. Research and review articles and research notes in various fields of food science and technology are considered for publication in Academic Food Journal. Editors may also invite review articles from some respected scientists around the world.

 

The scope of the Akademik Gıda is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication. The Academic Food Journal serves as a forum for important research and developments in food science and technology.

 

Some of the topics covered in the journal are listed below;

 

Reviews in Food Science and Technology


Food Chemistry


Food Engineering


Food Microbiology


Sensory Evaluation of Foods


Health and Nutrition


Toxicology and Chemical Food Safety


Fisheries Science


Food Marketing


Food Regulations


The journal is currently covered by CAB Abstracts, Index Copernicus, EBSCO, Food Science and Technology Abstracts (FSTA), Eurasian Scientific Journal Index, TÜBİTAK-ULAKBİM Life Sciences Database.

Volume 17 - Issue 4 - Dec 31, 2019
  1. Pseudomonas fluorescens Isolation from Green Salads and Antibiotic Susceptibilities of Isolates
    Pages 444 - 449
    Dilek DÜYÜNCÜ , Seyhan ULUSOY
  2. Yerfıstığından İzole Edilen Aspergillus section Flavi Türlerinin Tanımlanması ve Mikotoksijenik Özelliklerinin Belirlenmesi
    Pages 450 - 457
    İşılay LAVKOR
  3. İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi
    Pages 458 - 467
    Orhan ÖZÜNLÜ , Haluk ERGEZER
  4. Farklı Oran ve Kombinasyonlarda Kullanılan Yalancı Tahıl Unlarının Erişte Özelliklerine Etkisi
    Pages 468 - 475
    Elif ÖNCEL , Mustafa Kürşat DEMİR
  5. Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri
    Pages 476 - 484
    Kübra KOCATÜRK , Özge GÖKÇE , Firuze ERGİN , Ahmet KÜÇÜKÇETİN , Oğuz GÜRSOY
  6. Geleneksel Anjelika (Melek Otu) Reçelinin Fizikokimyasal ve Duyusal Özellikleri
    Pages 485 - 496
    Elif KOÇ , Perihan YOLCI ÖMEROĞLU
  7. Tüketicilerin Fonksiyonel Gıda Tüketimini Etkileyen Faktörler
    Pages 497 - 507
    Suna ÖNCEBE , Vecdi DEMİRCAN
  8. Milk and Dairy Products Production in Benin
    Pages 508 - 516
    Eudes LANDRY ANİHOUVİ , Hanaa SALİH , Victor B. ANİHOUVİ , Harun KESENKAŞ
  9. UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi
    Pages 517 - 525
    Firuze ERGİN , Özge GÖKÇE , Ahmet KÜÇÜKÇETİN
  10. Fenolik Bileşiklerin Bağlı Formları ve Biyoyararlılığı
    Pages 526 - 537
    Gülşah KARABULUT , Oktay YEMİŞ
  11. Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri
    Pages 538 - 545
    Zeynep BAKKALOĞLU , Muhammet ARICI
  12. Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli
    Pages 546 - 552
    Bilge TAŞKIN
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