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 2 - Feb 5, 2020
  1. AROMA MADDELERİNİN SALINIMINDA ETKİLİ FAKTÖRLER
    Pages 204 - 216
    Serkan SELLİ , Ozlem KILIC BUYUKKURT
  2. GIDA ATIKLARINDAN AKTİF KARBON ÜRETİMİ VE AKTİF KARBONUN GIDA ENDÜSTRİSİNDE UYGULAMALARI
    Pages 217 - 229
    Eda ÜLKERYILDIZ BALÇIK , Mehmet TORUN , Hilal ŞAHİN NADEEM
  3. SÜT TOZU KATKISININ EKMEK KALİTE ÖZELLİKLERİ VE İŞLEVSELLİĞİ ÜZERİNE ETKİSİ
    Pages 193 - 203
    Nesibe ARSLAN BURNAZ , Müge HENDEK ERTOP
  4. ÇORUM YÖRESİ BALLARININ BAZI KİMYASAL KALİTE PARAMETRELERİNİN DEĞERLENDİRİLMESİ
    Pages 230 - 241
    Nihal GÜZEL , K. Savaş BAHÇECİ
  5. ÇEŞİTLİ MADEN SULARINDA ANYON VE KATYON MİKTARLARININ BELİRLENMESİ
    Pages 242 - 252
    Yağmur ORUÇ , Belgin İZGİ
  6. KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 253 - 261
    Sultan ARSLAN TONTUL
  7. SOĞUK KURUTULMUŞ TAVUK ETİ DİLİMLERİNİN BAZI KALİTE ÖZELLİKLERİ
    Pages 262 - 274
    Elif AYKIN DİNÇER
  8. BİLECİK BALLARININ MELİSSOPALİNOLOJİK VE KİMYASAL ÖZELLİKLERİ AÇISINDAN DEĞERLENDİRİLMESİ
    Pages 275 - 289
    Şaban KESKİN , Nazlı MAYDA , Merve KESKİN , Aslı ÖZKÖK
  9. QUALITY CHARACTERISTICS AND ANTIOXIDANT PROPERTIES OF BREAD INCORPORATED BY BLACK CARROT (DAUCUS CAROTA SSP. SATIVUS VAR. ATRORUBENS ALEF) FIBER
    Pages 2902 - 298
    Hatice PEKMEZ , Betül BAY YILMAZ
  10. ACI TAT ALGILANMA MEKANİZMASI, SÜT ÜRÜNLERİNDE PEPTİT KAYNAKLI ACILIĞIN GİDERİLMESİ VE GÜNCEL YAKLAŞIMLAR
    Pages 299 - 314
    Hacer GÜRKAN , Ali Adnan HAYALOĞLU
  11. İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ
    Pages 315 - 328
    Duygu NALBANT , Yonca YÜCEER
  12. CHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?
    Pages 329 - 339
    Tugba OZDAL
  13. YENİLEBİLİR KAPLAMALARIN TAZE KESİLMİŞ MEYVE VE SEBZELERDE KULLANIMI
    Pages 340 - 355
    Çiğdem YÜKSEL , Derya ATALAY , Hande Selen ERGE
  14. DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU
    Pages 356 - 368
    Seher KUMCUOĞLU , Esra ÖZYİĞİT , İsmail EREN , Şebnem TAVMAN
  15. DETECTION OF PORK, HORSE OR DONKEY MEAT ADULTERATION IN BEEF-BASED FORMULATIONS BY FOURIER TRANSFORM INFRARED SPECTROSCOPY
    Pages 369 - 379
    Prof. Dr. Kezban CANDOĞAN , Ebru DENİZ , Evrim GÜNEŞ ALTUNTAŞ , Naşit İĞCİ , Duygu ÖZEL DEMİRALP
  16. PROBİYOTİK VE PREBİYOTİK TÜKETİMİNİN LAKTOZ İNTOLERANSI ÜZERİNE ETKİLERİ
    Pages 380 - 389
    Ceren AKAL , Atilla YETİŞMEYEN
  17. EFFECT OF POTATO FLOUR SUBSTITUTE TO WHEAT FLOUR ON THE PHYSICAL QUALITY PROPERTIES OF CUPCAKE
    Pages 390 - 396
    Kamil GERÇEKASLAN , Hüseyin BOZ
  18. DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ
    Pages 397 - 407
    Hacer LEVENT
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