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 44 - Issue 6 - Oct 2019
  1. MİKROORGANİZMALARDA ÇOĞUNLUĞU ALGILAMA VE ÇOĞUNLUĞU ALGILAMA MEKANİZMASININ ENGELLENMESİ
    Pages 943 - 953
    Prof. Dr. Işıl VAR , Çağrı ÇELİK
  2. BILDIRCIN NUGGET ÜRETİMİ VE DEPOLAMA STABİLİTESİNİN BELİRLENMESİ
    Pages 954 - 968
    Aylin Akoğlu , Levent Gülüm , İlker Turan Akoğlu
  3. BÖLGESEL FARKLILIK VE DEPOLAMA SÜRESİNİN PROPOLİSİN ANTİOKSİDAN ÖZELLİKLERİ ÜZERİNE ETKİSİ
    Pages 969 - 979
    Naci Ömer Alayunt
  4. STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES
    Pages 980 - 987
    İlyas Atalar , Osman GÜL , Latife Betül Gül , Fehmi Yazıcı
  5. OPTİMUM BESLENMEDE SAĞLIKLI ATIŞTIRMALIKLARIN YERİ
    Pages 988 - 999
    Celalettin Değerli , Sedef Nehir El
  6. KIRMIZI PUL BİBER ÖRNEKLERİNDE ELEMENT İÇERİĞİNİN BELİRLENMESİ
    Pages 1000 - 1007
    SERPİL KILIÇ , Murat KILIÇ
  7. GIDA ATIKLARINDAN ÇEVRE DOSTU BİYOBOZUNUR AMBALAJ MALZEMESİ ÜRETİMİ
    Pages 1008 - 1019
    Eylem Karakuş , Zehra Ayhan
  8. THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN
    Pages 1020 - 1029
    MEVHİBE TERKURAN , Zerrin ERGİNKAYA
  9. PROBİYOTİK KÜLTÜRLERLE FERMENTE KARPUZ SUYU ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA
    Pages 1030 - 1041
    SEVİM ÖZTÜRK ORUÇ , İBRAHİM ÇAKIR
  10. SİRKENİN SAĞLIK ÜZERİNE ETKİLERİ
    Pages 1042 - 1058
    ÇAĞLAR GÖKIRMAKLI , Zeynep Banu Guzel-Seydim , Havva Nilgün BUDAK
  11. MODİFİYE ATMOSFER (MA) PAKETLENMİŞ KIRLANGIÇ (Chelidonichthys lucerna Linnaeus, 1758) SOTENİN KALİTE ÖZELLİKLERİ
    Pages 1059 - 1070
    BENGUNUR ÇORAPCI , Demet KOCATEPE
  12. THE EFFECT OF DIFFERENT ULTRASOUND POWERS TREATMENT ON SOME QUALITY PARAMETERS OF SARDINES (SARDINA PILCHARDUS) PACKED IN VACUUM PACKAGING
    Pages 1071 - 1080
    Hatice Gündüz , Şükriye Aras Hisar , Fettah Gündüz
  13. THE EFFECT OF IRRIGATION ON OLIVE AND OLIVE OIL CHARACTERISTICS
    Pages 1081 - 1091
    Aslı Yorulmaz , Hakan Erinç , Abidin Tatlı , Aziz Tekin
  14. MATHEMATICAL MODELING OF CONCENTRATIONS OF GRAPE, POMEGRANATE AND BLACK CARROT JUICES BY VARIOUS METHODS
    Pages 1092 - 1105
    Cüneyt Dinçer , İhsan Burak Çam , Mehmet Torun , Handan Başünal Gülmez , Ayhan TOPUZ
  15. GIDA PATOJENLERİNİN BİYOKONTROLÜNDE BAKTERİYOFAJ UYGULAMALARI
    Pages 1106 - 1120
    Merve Akpınar , A. Kadir Halkman
  16. TURUNÇGİL ALBEDOLARI İLE ZENGİNLEŞTİRİLMİŞ LOKUM ÜRETİMİ VE KARAKTERİZASYONU
    Pages 1121 - 1135
    Meryem Göksel Saraç , Tuğba Dedebaş
  17. BAHARAT EKSTRAKTLARIYLA ZENGİNLEŞTİRİLMİŞ SİRKELİ İÇECEK ÜRETİMİ ÜZERİNE BİR ARAŞTIRMA
    Pages 1136 - 1147
    Esra Terakye , Merve Gözde Bayrakdar , Senem SUNA , Ömer Utku ÇOPUR
  18. ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ
    Pages 1148 - 1160
    Nihal Güzel , Kazim Savaş Bahçeci
  19. THE EFFECTS OF DRYING METHODS ON THE QUALITY OF TURKISH NOODLE WITH LEGUME FLOURS
    Pages 1161 - 1173
    Hacer Levent , Saliha Yeşil
  20. PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER
    Pages 1174 - 1196
    Şehriban Oğuz , Seval Andiç
  21. MISIRDA KOÇAN ÇÜRÜKLÜĞÜNE NEDEN OLAN FUNGAL TÜRLER VE MISIRDA OLUŞAN MİKOTOKSİNLER
    Pages 1197 - 1209
    Işılay LAVKOR
  22. OZONLAMA VE FİLTRASYON İŞLEMİNİN SULARIN DEMİR VE MANGAN İÇERİĞİNE ETKİSİ
    Pages 1210 - 1221
    Habibe Selçuk , Yakup Velioğlu , Zehra Baloğlu
  23. PROBİYOTİK KÜLTÜRLERİN MİKROENKAPSÜLASYONUNDA KULLANILAN FARKLI KAPLAMA MATERYALLERİ VE YÖNTEMLER
    Pages 1222 - 1236
    BURAK GENİŞ , YASİN TUNCER
  24. KİTİN İLE GÜÇLENDİRİLEN ELEKTROEĞRİLMİŞ NANOLİFLERİN AKTİF AMBALAJ MALZEMESİ OLARAK KULLANILABİLİRLİĞİNİN İNCELENMESİ
    Pages 1237 - 1252
    Mine Karabulut , Elif Atay , Aylin Altan Mete
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