Review
Research Article
Aim & Scope
“Toros University Journal of Food, Nutrition and Gastronomy” aims to contribute to the knowledge of science by publishing national and international scientific studies in the field of food, nutrition, dietetics, and gastronomy.
“Toros University Journal of Food, Nutrition, and Gastronomy” includes disciplinary and interdisciplinary academic studies. The journal particularly regards scientific research in food science, food technology, food chemistry, food microbiology, food engineering, food quality control, nutrition&dietetics, food and beverage culture from ancient times to the present, new trends in gastronomy, gastronomy tourism and product development in gastronomy science.
Author Guidelines
The authors are cordially invited to submit their articles online in Microsoft Office Word format with a cover letter to the Toros University Journal of Food, Nutrition, and Gastronomy.
“Toros University Journal of Food, Nutrition, and Gastronomy” which started to be published in 2022 is an academic journal that carries out an international double-blind reviewing process that accepts original research articles, review articles, technical notes, and book reviews published twice a year, in June and December. All manuscripts are evaluated by the editor or section editors, editorial board and reviewers. The language of the journal is English. Turkish manuscripts are also included.
1. The submitted article should not contain any information about the authors. The corresponding author should prepare each author's name, title, institution information, full addresses, e-mail addresses, and ORCIDs as a second file other than the article file in the AUTHOR INFORMATION FORM and submit it.
2. COPYRIGHT TRANSFER FORM and PLAGIARISM REPORT (iThenticate) signed by all authors should be attached while submitting the article. The review process will not be started for articles if any of these files are missing and not prepared properly.
3. Toros University Journal of Food, Nutrition and Gastronomy requires that all research involving "human" and/or "animal" elements be in compliance with the provisions and principles of the Declaration of Helsinki (2013 revision), the Council of Higher Education Scientific Research and Publication Ethics Directive (dated 29.08.2012 and numbered 2012.18.946), the Guide for the Care and Use of Laboratory Animals (www.nap.edu/catalog/5140.html), the Regulation on the Working Principles and Procedures of the Animal Experiments Ethics Committees of the Ministry of Forestry and Water Affairs (dated 15 February 2014 and numbered 28914) and the Regulation on Clinical Research on Pharmaceuticals and Biological Products of the Ministry of Health (dated 13.04.2013 and numbered 28617). In such studies, authors must clearly state in the “Materials and Methods, Ethical Aspects of the Research” sections of their articles that the study was conducted in accordance with these rules and that they received approval from their institution’s ethics committees (with the committee name, date and number). The ethics committee decision must be uploaded as an attachment.
In addition, in studies involving a “human” element, authors must state in the “Materials and Methods - Ethical Aspects of the Research” section that “Informed Consent” was obtained from the research participants. For individuals who do not have decision-making capacity (e.g. children, unconscious patients, etc.), information must be provided that informed consent was obtained from the participant’s parents or first-degree responsible persons.
Example: This study obtained ethical approval from the Ethics Committee of ......... University with decision number …, reference number ..., and dated ../../202.... Written/verbal informed consent was obtained from all participants before initiation.
4. All files should be prepared in Microsoft Office Word format.
5. Articles can be in Turkish or English.
6. Articles should be prepared in a single column in accordance with the Article Template File.
7. All texts should be prepared in 12-point Times New Roman font. The reference list, abstract, extended abstract (only for articles written in Turkish) should be 1 spaced and 1.15 spaced in the main text. Text should not contain indented paragraphs and paragraphs should be clarified by leaving 1 line (6pt) space. In the references list, 1 line (6pt) space should also be left between the references. (Paragraph-Indent and Spacing-Space-Before-0, After-6 pt in Office).
8. All margins of the page should be 2.5 cms.
9. The total length of any submitted article should not exceed 25 (A4) pages.
10. Line numbers must be added (Layout-Line numbers-Continuous in Microsoft Office Word). No footer, header or page number should be included.
11. In the article that does not include the author names; title, abstract, keywords, extended abstract in English if the language of the article is Turkish, main text (introduction and purpose, materials and methods, findings, discussion, conclusion, author contribution, conflict of interest, funding support if any and acknowledgment information), references and appendices should be included.
12. The title of the article should be centered above the abstract and only the first letter of the first word and proper names should be capitalized. The title should be written in Times New Roman, bold, 12 points.
13. Articles should include Turkish and English abstracts and should be on separate pages in the main text file. Turkish and English abstracts should be at least 150 and at most 250 words long for all article types. In articles written in English, the Turkish abstract should come after the English abstract, and in articles written in Turkish, the English abstract should be followed by an English abstract and then an extended English abstract of at least 1000 and at most 1200 words.
In research articles, the Abstract and abstract sections should be structured under the following subheadings: Objective, Material and Method, Results, and Conclusion. However, in reviews and case reports, summaries should be written in an unstructured manner.
14. Extended abstracts may contain figures, tables, formulations or pictures. Also, graphical abstract can be added. The extended abstract should include all the subtitles of the main text (introduction and aim, materials and method, results, discussion and conclusion). In the extended abstract of the review articles, the method of the literature review (which databases are used, what kind of sources are accessed, etc.), the aim and the general trend of the results should be briefly stated. Level 1, level 2, level 3 headings can be applied as needed (item 16). In-text citations should be made in accordance with the reference writing rules (in the next section), and the references should be the same as the main text.
15. At the end of the abstracts (Turkish and English), there should be at least three and at most five keywords selected in accordance with MESH-Medical Subject Headings (https://meshb.nlm.nih.gov/search). The first letter of the first keyword should be capitalized, the first letter of the other keywords should be lowercase, a comma should be used between words, and a period should be placed after the last word.
Tables can be prepared smaller than the font used throughout the text. Figures or pictures must have sufficient resolution.
Tables and graphics should be added directly.
The following rules should be followed for the articles.
Example: Conceptualization: ÖÖA, EA, MVY; Data curation: EA, MVY; Formal analysis: ÖÖA; Funding acquisition: EA; Research: ÖÖA, EA, MVY; Methodology: EA, MVY; Project administration: ÖÖA; Resources: EA, ÖÖA; Software: ÖÖA, EA, MVY; Supervision: EA, MVY; Validation: ÖÖA; Visualization: ÖÖA; Writing – original draft: ÖÖA, EA; Writing review & editing: EA, MVY etc.
No payment or consideration is requested for articles published in the journal. The editorial board assumes that the authors agree not to send the articles they submit to the journal to another journal before the evaluation process is completed. The compliance of the articles with ethical, scientific, legal and similar rules is entirely the responsibility of the authors.
Ayaşan, T. (2013). Effects of dietary inclusion of protexin (probiotic) on hatchability of Japanese quails. Indian Journal of Animal Science, 83(1), 78-81. http://doi.org/...
Badem, A., & Alpkent, Z. (2018). Production of ice cream with carob bean pekmez (molasses). International Journal of Environment, Agriculture and Biotechnology, 3(1), 28-32. https://doi.org/10.22161/ijeab/3.1.5
Güneş, R., Palabıyık, İ., & Kurultay, Ş. (2018). Şekerleme teknolojisinde fonksiyonel ürün üretimi. Gıda, 43(6), 984-1001.
Ozdemir, Y., Oncel, B., & Keceli, M. (2021). Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk. International Journal of Gastronomy and Food Science, 25, 100410. https://doi.org/10. 1016/j.ijgfs.2021.100410
Thomson, J. (2022, September 8). Massive, strange white structures appear on Utah’s Great Salt Lake. Newsweek. https://www.newsweek.com/mysterious-mounds-great-salt-lake-utah-explainedmirabilite-1741151
Schaefer, N. K., & Shapiro, B. (2019, September 6). New middle chapter in the story of human evolution. Science, 365(6457), 981–982. https://doi.org/10.1126/science.aay3550
Roberts, S. (2020, April 9). Early string ties us to Neanderthals. The New York Times. https://www.nytimes.com/2020/04/09/science/neanderthals-fiber-string-math.htm
Stone, H., & Sidel, J. (2004). Sensory evaluation practices. (3rd ed.). Academic Press. https://doi.org/10.1016/B978-0-12- 672690-9.X5000-8
Torino, G. C., Rivera, D. P., Capodilupo, C. M., Nadal, K. L., & Sue, D. W. (Eds.). (2019). Microaggression theory: Influence and implications. John Wiley & Sons. https://doi.org/10.1002/9781119466642
Aron, L., Botella, M., & Lubart, T. (2019). Culinary arts: Talent and their development. In R. F. Subotnik, P. Olszewski-Kubilius, & F. C. Worrell (Eds.), The psychology of high performance: Developing human potential into domain-specific talent (pp. 345–359). American Psychological Association. https://doi.org/10.1037/0000120-016
Shotton, M. A (1989). Computer addiction? A study of computer dependency [DX Reader version]. http://www.ebookstore.tandf.co.uk/html/index.asp
Ethical Principles and Publication Policy
Price Policy
Our journal is an open access, free of charge, international peer-reviewed e-journal.
Indexes
Other Indexes
Journal Boards
Baş Editör
Editör Yardımcısı
Editör Kurulu
Mehmet Fatih Kayran, ilk ve ortaöğrenimini Mersin'de tamamlamıştır. 2007-2011 yılları arasında Balıkesir Üniversitesi Turizm İşletmeciliği ve Otelcilik Yüksekokulu'ndan mezun olduktan sonra, aynı üniversitede Sosyal Bilimler Enstitüsü'ne bağlı olarak Turizm İşletmeciliği alanında yüksek lisans eğitimini 2013 yılında başarıyla tamamlamıştır. Ardından, 2017-2021 yılları arasında Mersin Üniversitesi Sosyal Bilimler Enstitüsü'nde Turizm İşletmeciliği alanında doktora çalışmalarını yürüterek, ilgili alanda doktora unvanını elde etmiştir.
Akademisyenliğe 2015-2018 yılları arasında Toros Üniversitesi'nde öğretim görevlisi olarak başlayan Kayran, 2018-2022 yılları arasında Harran Üniversitesi'nde öğretim görevlisi olarak görev almış, 2022 yılı Aralık ayından itibaren ise Harran Üniversitesi'nde Dr. Öğretim Üyesi olarak akademik çalışmalarına devam etmektedir. Bunun yanı sıra, turizm işletmeleri sektöründe farklı departmanlarda edindiği deneyimler, akademik birikimini ve araştırmalarını pratiğe dönüştürme imkânı sunmuştur. Araştırma ilgi alanları gastronomi ve turizm işletmeciliği üzerine yoğunlaşan Kayran, bu disiplinlerdeki teorik ve uygulamalı çalışmaları ile akademik yaşantısına devam etmektedir.
Özge Süfer, Osmaniye Korkut Ata Üniversitesi (OKÜ) Mühendislik ve Doğa Bilimleri Fakültesi Gıda Mühendisliği Bölümünde “Doçent Doktor” olarak görev yapmaktadır. Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü'nden 2010 yılında mezun olmuştur. Akademik kariyerine 2011 yılında OKÜ Gıda Mühendisliği Bölümünde Araştırma Görevlisi olarak başlamış olup, ertesi yıl Ege Üniversitesi’nden Yüksek Lisans derecesi almıştır. 2018 yılında Mersin Üniversitesi Gıda Mühendisliği Bölümü’nde doktorasını tamamladıktan sonra, 2022 yılında OKÜ Gıda Mühendisliği Bölümü’ne doktor öğretim üyesi olarak atanmıştır. 2023 yılında doçent doktor ünvanını alan araştırmacı, pek çok bilimsel eser üretmiş ve dersler vermiştir. 39 adet SCI, 5 adet E-SCI ve 18 adet ULAKBİM tarafından taranan ulusal dergilerde yayınlanmış makalesi bulunan Özge Süfer, 2016 yılında Cartegena Politeknik Üniversitesi’nde (İspanya) düzenlenen, 3. Mikrodalga Enerji Uygulamaları Küresel Kongresi’nden AMPERE (Araştırma ve Eğitim için Avrupa Mikrodalga Gücü Derneği) ödülüne, 2021 yılında OKÜ tarafından Mühendislik Temel Alanında Performans Ödülü’ne layık görülmüştür. Pek çok ulusal ve uluslararası dergide yayın hakemliği yapan Dr. Süfer, SCOPUS endeksinde taranan Journal of Turkish Chemical Society Section A: Chemistry dergisinde alan editörü, ULAKBİM endeksinde taranan Osmaniye Korkut Ata University Journal of Natural and Applied Sciences dergisinde editör yardımcısı ve de SCI endeksinde taranan Frontiers in Nutrition isimli dergide ise inceleme editörü olarak görev yapmaktadır. Halihazırda, 12 adet COST destekli projede çalışma grubu üyesi olarak yer almaktadır.
Yayın Kurulu
Luisa Torri (female) obtained her Master Degree in Food Science and Technology (2002) and her PhD in Food Biotechnology (2008) at the University of Milan, Italy.
In 2007, he began collaborating with the University of Gastronomic Sciences (UNISG, Italy) as head of the Sensory Analysis Laboratory. In 2008, she became assistant professor. Her main research areas concern the attitude of consumers towards sustainable innovative foods, individual differences in sensory perception, and the impact of the sensory properties of food on the affective responses of consumers. She teaches the courses of “Sensory Analysis and Consumer Science”, “Laboratory of gastronomic measurements”, “Sensory analysis of wine”, “Beer tasting”, “Sustainable novel foods: tradition, production and consumption” and “Food packaging”. She coordinates the educational activities of the “Food Science and Technology” area.
In 2018, she became associate professor of Food Technologies and in 2023 full professor.
She is a member of the Consulting Committee and President of the ‘Sensory Project Manager’ Commission of the Italian Society of Sensory Sciences, founding member and managing director of the Italian Scientific Food Packaging Group and member of the Italian Society of Food Science and Technology.
She has collaborated with several companies, universities and research centres at national and international level.
She is author of over 170 national and international publications.
1995 Hacettepe Sağlık bİlimleri Beslenme ve Diyetetik mezunuyum.1998 yüksek lisansımı ve 2008 de doktoramı Hacettepe Üniversitesinde tamamladım.Başkent Üniversitesinde 2019 yılında doçent,2024 profesör oldum. 27 Mart 2025 tarihinden itibaren Acıbadem Üniversitesi SBF Beslenme ve Diyetetik Bölümüne Profesör.Dr. olarak atandım.
Dr Ashwani Kumar is working as an Assistant Professor at Institute of Food Technology, Bundelkhand University, Jhansi, Uttar Pradesh, India. Dr. Kumar also has 2 years of experience working as Teaching-cum-Research Associate and Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India and 4.5 years of experience working as Assistant Professor at Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab, India. Dr Kumar has earned a PhD in Food Technology from Punjab Agricultural University, Ludhiana, Master's in Food Technology at Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, and his BSc in Food Science and Technology (honours) at DAV College Jalandhar. Dr Kumar received the prestigious Dryland Cereals Scholarship from the Asia Pacific Associations of Agricultural Research Institutions, Bangkok, Thailand; an INSPIRE Fellowship from the Department of Science and Technology, New Delhi, India; and a University Merit Scholarship from Punjab Agricultural University, Ludhiana, India (for PhD) and Dr YS Parmar University of Horticulture and Forestry, Solan, India (for MSc). He has also passed the National Teaching Eligibility Test in Food Technology conducted by the Indian Council of Agricultural Research. Dr Kumar’s research is focused on the development of millet-based value-added health products. He has also presented his work at national and international conferences. He has authored 58 research publications in indexed journals and 7 book chapters. He is also a reviewer of many esteemed journals.
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