The Journal of Food
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ISSN 1300-3070 | e-ISSN 1309-6273 | Period Bimonthly | Founded: 1976 | Publisher Gıda Teknolojisi Derneği |


“GIDA / THE JOURNAL OF FOOD” publishes peer-reviewed articles covering all aspects of Food Science and Technology. 


THE JOURNAL OF FOOD is one of the means of communication of the Association of Food Technology. The Journal of Food is in the category of scientific and refereed journals which are published 6 times a year. The Journal of Food was initially published in 1976 on the need of a press organ with a view to assess and control of the agricultural products, to recover a product from them by modern techniques, to assess duly by-products and residuals, to determine technological, microbiological and economical issues about the analysis and control, to find these issues’ formulas, to communicate nutrition problems with their formulas to the public opinion and public organizations, and also to collaborate.

Starting from the year 1976, The Journal of Food has been published regularly. 170 journals were published and hundreds of articles came up in 29 years since 1976.

Abstracting and Indexing Information of THE JOURNAL OF FOOD


Academic Resource IndexIIJIF
BASE (Bielefeld Academic Search Engine)Index Copernicus (ICV 2015: 54.47)
CAB AbstractsInfobase Index
CABI (CAB Direct)JIFACTOR
CiteFactorJournal Factor
COSMOSJournal Index
CrossRefOCLS WorldCat
DIIFResearch Impact Factor
DOAJ
Scholarsteer
EBSCO Host
Scientific Indexing Services (SIS)
FAO Agris
Scientific World Index (Sciwindex)
Food Science and Technology Abstracts (FSTA)
Scilit
Google Scholar (h- index: 20)TÜBİTAK ULAKBİM TR Dizin
İdealonline
















The Journal of Food

ISSN 1300-3070 | e-ISSN 1309-6273 | Period Bimonthly | Founded: 1976 | Publisher Gıda Teknolojisi Derneği |
Cover Image


“GIDA / THE JOURNAL OF FOOD” publishes peer-reviewed articles covering all aspects of Food Science and Technology. 


THE JOURNAL OF FOOD is one of the means of communication of the Association of Food Technology. The Journal of Food is in the category of scientific and refereed journals which are published 6 times a year. The Journal of Food was initially published in 1976 on the need of a press organ with a view to assess and control of the agricultural products, to recover a product from them by modern techniques, to assess duly by-products and residuals, to determine technological, microbiological and economical issues about the analysis and control, to find these issues’ formulas, to communicate nutrition problems with their formulas to the public opinion and public organizations, and also to collaborate.

Starting from the year 1976, The Journal of Food has been published regularly. 170 journals were published and hundreds of articles came up in 29 years since 1976.

Abstracting and Indexing Information of THE JOURNAL OF FOOD


Academic Resource IndexIIJIF
BASE (Bielefeld Academic Search Engine)Index Copernicus (ICV 2015: 54.47)
CAB AbstractsInfobase Index
CABI (CAB Direct)JIFACTOR
CiteFactorJournal Factor
COSMOSJournal Index
CrossRefOCLS WorldCat
DIIFResearch Impact Factor
DOAJ
Scholarsteer
EBSCO Host
Scientific Indexing Services (SIS)
FAO Agris
Scientific World Index (Sciwindex)
Food Science and Technology Abstracts (FSTA)
Scilit
Google Scholar (h- index: 20)TÜBİTAK ULAKBİM TR Dizin
İdealonline
















Volume 45 - Issue 6 - Oct 12, 2020
  1. GIDA SEÇİM TARZLARINA GÖRE TÜKETİCİLERİN SÜT VE SÜT ÜRÜNLERİ SATIN ALMA DAVRANIŞLARININ İNCELENMESİ: İZMİR İLİ ÖRNEĞİ
    Pages 1047 - 1060
    Melike ÖNCÜL, Yusuf SEKMAN, Filiz KINIKLI, Metin ARTUKOĞLU
  2. AN INVESTIGATION OF THE EFFECT OF CHESTNUT FLOUR ADDITIVE ON THE NUTRITIONAL AND QUALITY PROPERTIES OF NOODLE
    Pages 1061 - 1072
    Dilek DÜLGER ALTINER, Merve METE
  3. FINDIK ZARI YAĞININ EKSTRAKSİYON PARAMETRELERİNİN OPTİMİZASYONU VE FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 1073 - 1082
    Hazal ÖZYURT, Irmak TETİK, Pınar TETİK, Hazal SARALI, Semih ÖTLEŞ
  4. FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ
    Pages 1083 - 1096
    Oğuz AYDEMİR, Abdullah KURT
  5. EFFECT OF TRANSGLUTAMINASE ON QUALITY ATTRIBUTES OF NOODLE ENRICHED WITH GERMINATED MUNG BEAN FLOUR
    Pages 1097 - 1108
    Elif YAVER, Nermin BİLGİÇLİ
  6. SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 1109 - 1120
    Betül ASLAN, Banu ÖZDEN TUNCER
  7. FARKLI BOYUTLARDA KİNOA KEPEK UNU KULLANIMININ BİSKÜVİLERİN FİZİKSEL, DUYUSAL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİSİ
    Pages 1121 - 1133
    Hakan ERİNÇ
  8. MODELING FOAM-MAT DRYING CHARACTERISTICS OF BANANA UNDER MICROWAVE CONDITIONS
    Pages 1134 - 1142
    Ayşe Nur YÜKSEL
  9. KONJUGE LİNOLEİK ASİT İLE ZENGİNLEŞTİRİLMİŞ YAĞIN YAĞSIZ SÜT TOZU VE MALTODEKSTRİN KARIŞIMI İLE MİKROENKAPSÜLASYONU VE MİKROKAPSÜLLERİN KARAKTERİZASYONU
    Pages 1143 - 1153
    Hakan ERİNÇ, Hamza ALAŞALVAR
  10. EVALUATION OF THE EFFECT OF CHITOSAN COATING ON MICROBIOLOGICAL AND OXIDATIVE PROPERTIES OF REFRIGERATED BEEF
    Pages 1154 - 1162
    Halil İ̇brahim KAHVE, Ayhan DURAN
  11. ADANA İLİNDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİN MEYVESİNİN KALİTE ÖZELLİKLERİNİN VE AROMA BİLEŞİKLERİNİN BELİRLENMESİ
    Pages 1163 - 1174
    Gülcan KOYUNCU, Turgut CABAROĞLU
  12. GROWTH ABILITY OF BACTERIOCINOGENIC STRAINS IN MILK AND THEIR BACTERIOCIN ACTIVITY AGAINST CHEESE STARTER CULTURES
    Pages 1175 - 1187
    Nilgün ÖNCÜL, Zeliha YILDIRIM
  13. PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ
    Pages 1188 - 1200
    Hatice Ebrar KIRTIL, Banu METİN, Muhammet ARICI
  14. DRYING KINETICS OF REDUCED FAT WHITE CHEESE DRIED BY DIFFERENT METHODS
    Pages 1201 - 1214
    Özgün KÖPRÜALAN, Feyza ELMAS, Anıl BODRUK, Şeyma ARIKAYA, Mehmet KOÇ, Nurcan KOCA, Figen ERTEKİN
  15. FERMENTE GIDALARIN İNSAN SAĞLIĞI ÜZERİNDEKİ ETKİLERİ
    Pages 1215 - 1226
    Büşra AKDENİZ OKTAY, Z. Yeşim ÖZBAŞ
  16. KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI
    Pages 1227 - 1236
    Sibel BÖLEK, Esra ALPTEKİN
  17. GLUTOMATİK 4+2 SİSTEMİ İLE GLUTEN İNDEKS PARAMETRESİNE YENİ BİR BAKIŞ
    Pages 1237 - 1247
    Çağla ÖZER, Salim Sezgin ÜNAL
  18. KÖPÜK HELVA ÜRETİM PARAMETRELERİNİN RENK VE YOĞUNLUK ÖZELLİKLERİNE ETKİSİ: TAGUCHİ MATEMATİKSEL MODEL OPTİMİZASYONU
    Pages 1248 - 1260
    Mehmet GÜLDANE, Mahmut DOGAN
  19. NORMAL, MUMLU (WAXY) VE YÜKSEK AMİLOZLU NİŞASTALAR VE GIDALARDAKİ FONKSİYONEL ÖZELLİKLERİ
    Pages 1261 - 1271
    Erkan YALÇIN, Mustafa Tuğrul MASATCIOĞLU, Betül CINDIK
Indexes and Platforms
Index

Academic Resource Index

IIJIF

BASE (Bielefeld Academic Search Engine)

Index Copernicus

CAB Abstracts

Infobase Index

CABI (CAB Direct)

JIFACTOR

CiteFactor

Journal Factor

COSMOS

Journal Index

CrossRef

OCLS WorldCat

DIIF

Research Impact Factor
DOAJ

Scholarsteer

EBSCO
Scientific Indexing Services (SIS)

FAO Agris

Scientific World Index (Sciwindex)

Food Science and Technology Abstracts (FSTA)

Scilit

Google Scholar (h- index: 28)

TÜBİTAK ULAKBİM TR Dizin

İdealonline