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 46 - Issue 3 - May 15, 2021
  1. DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM
    Pages 489 - 499
    Arzu KAVAZ YÜKSEL, Mehmet YÜKSEL
  2. KOAGÜLAZ-NEGATİF STAPHYLOCOCCUS (KNS) VE MACROCOCCUS CASEOLYTICUS SUŞLARININ BİYOFİLM OLUŞTURMA ÖZELLİKLERİNİN VE ADEZYON FAKTÖRLERİNİN ARAŞTIRILMASI
    Pages 500 - 514
    Gaye Asuman YERLİ, Banu ÖZDEN TUNCER
  3. GDO ANALİZLERİNDE KULLANILAN CRM İZOLATLARININ KONTROLLÜ MUHAFAZA KOŞULLARINDA TEKRAR KULLANIM OLANAKLARININ ARAŞTIRILMASI
    Pages 515 - 527
    Ayşe DAĞDELEN, Nihal AKMAN, Münevver Müge ÇAĞAL
  4. FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ
    Pages 528 - 538
    Ahsen RAYMAN ERGÜN, Yeliz TEKGÜL
  5. HAVUÇ CİPSİNDE İDEAL ÜRETİM PARAMETRELERİNİN BELİRLENMESİ
    Pages 539 - 551
    Sabri AKBALIK, Rasim ORAL, Adnan Fatih DAĞDELEN, Emine ALKIN, Nagihan UĞUR, Bayram DAVARCI, Ayşe Binnur KARATAŞ, Mehmet SAĞLAM
  6. DETERMINATION OF THE FACTORS THAT CAUSE BITTERNESS DURING SHELF-LIFE IN WHITE CHEESE PRODUCED USING ULTRAFILTRATED MILK
    Pages 552 - 565
    Zerrin ARISOY, Zübeyde ÖNER
  7. BEYAZ PEYNİR MİKROBİYOTASINDA KÜLTÜROMİK VE SHOTGUN METAGENOMİK TEKNOLOJİLERİN DEĞERLENDİRİLMESİ
    Pages 566 - 582
    Zeynep CERİT, Mehmet Cengiz BALOĞLU, Remziye YILMAZ
  8. PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ
    Pages 583 - 607
    Elif Ezgi ÖZDEMİR, Ahmet GÖRGÜÇ, Esra GENÇDAĞ, Fatih Mehmet YILMAZ
  9. KABAK VE KAYISI ÇEKİRDEĞİ YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, BİYOAKTİF ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 608 - 620
    İlkin YÜCELŞENGÜN, Ersin YÜCEL, Gülden KILIÇ, Berna ÖZTÜRK
  10. COMPARISON OF SOME PROPERTIES OF BUTTER OIL PRODUCED FROM CULTURED AND UNCULTURED BUTTER AT DIFFERENT TEMPERATURES
    Pages 621 - 633
    Tekin DEMİR, Seval ANDİÇ
  11. EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW
    Pages 634 - 646
    Sıla BARUT GÖK
  12. FARKLI MİKRODALGA GÜÇ SEVİYELERİNDE VE FARKLI FIRIN SICAKLIKLARINDA KURUTULAN HİBİSKUS ÇANAK YAPRAKLARININ KURUMA KARAKTERİSTİKLERİNİN VE BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 647 - 659
    Cüneyt DİNÇER, Ahu ÇINAR, Safinaz ELMASULU
  13. SÜTÜN MİKROBİYOTASI VE BOZULMASINA YOL AÇAN ÖNEMLİ BAKTERİLER
    Pages 660 - 668
    Cem Sezai BAŞAR, Zeynep Dilek HEPERKAN
  14. ATTRIBUTES of TOTAL PHENOLIC CONTENT, ANTIOXIDANT CAPACITY and IN-VITRO SIMULATED BIOACCESSIBILITY of ASTRINGENT, NON-ASTRINGENT and WILD (ROOTSTOCK) PERSIMMONS
    Pages 669 - 680
    Emine AYDIN
  15. THE EFFECT OF BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL PROPERTIES OF RAW MILK
    Pages 681 - 691
    Ayhan DURAN
  16. KANATLI ETLERİNDE STAPHYLOCOCCUS AUREUS YAYGINLIĞI VE ANTİBİYOTİK DİRENÇ PROFİLLERİNİN, ANTİBİYOTİK DİRENÇ VE ENTEROTOKSİN GENLERİNİN BELİRLENMESİ
    Pages 692 - 706
    Çilem KISA, Yasin TUNCER
  17. KANTİTATİF MİKROBİYOLOJİK ANALİZLERDE ÖLÇÜM BELİRSİZLİĞİ HESAPLANMASINDA FARKLI YAKLAŞIMLARIN KARŞILAŞTIRILMASI
    Pages 707 - 725
    Nuray Gamze YÖRÜK
  18. ULTRASONİK DESTEKLİ EKSTRAKSİYON PARAMETRELERİNİN KUŞBURNU (ROSA CANINA L.) MEYVESİNİN TOPLAM FENOLİK VE KAROTENOİD MİKTARLARI İLE ANTİOKSİDAN AKTİVİTESİ ÜZERİNE ETKİSİ
    Pages 726 - 738
    Semra TURAN, Derya ATALAY, Rukiye SOLAK, Meliha ÖZOĞUL, Melek DEMİRTAŞ
  19. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER
    Pages 739 - 750
    Farida GULIYEVA, Sadettin TURHAN
  20. ÇİLEK AROMASININ DEPOLAMA KARARLILIĞI ÜZERİNE PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON İŞLEMİNİN ETKİSİ VE MİKROKAPSÜLLERİN MODEL GIDALARDA ETKİNLİĞİNİN BELİRLENMESİ
    Pages 751 - 765
    Ferhan BALCI TORUN, Feramuz OZDEMİR
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