Research Article
Clinical Research
Review
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.
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. All manuscripts submitted for publication are evaluated by the editor-in-chief, editorial board, and reviewers.The journal publishes academic researches, review articles, technical notes and book reviews in English and Turkish. All articles are subjected to critical review by the reviewers. Authors must certify by submitting an article that the study is original and has not been simultaneously evaluated by other journals.
Manuscripts submitted to Toros University Journal of Food, Nutrition, and Gastronomy should be in line with the following publiction policies and writing rules. The evaluation process is not started for articles that are not prepared in accordance with the publication principles and the writing rules.
1- The article file uploaded by the authors to the system should not contain any information about the authors. Authors must prepare their names, titles, detailed institution information, e-mail addresses and ORCID IDs in a separate file and upload it to the system as a second file (AUTHOR INFORMATION FORM) outside of the article file.
2- The COPYRIGHT FORM signed by all authors must also be added during the upload of the article files to the system. The review process will not be initiated for studies that are missing any of these 3 files and are not prepared properly.
3- The language of writing is English. Turkish articles are also accepted.
4- Manuscripts should be prepared in two columns in accordance with the Article Template File.
5- The text must be written by using standard Microsoft Office Word format. Margins should be 2.5 cm for all sides of the page.
6- The total length of any manuscript submitted must not exceed 25 pages (A4).
7- No footer, header or page numbers required.
8- The manuscript, which does not show the names of the authors, must include the followings: Title, Abstract, Keywords under the abstract, Introduction, Main text, Conclusion, References and Appendix.
9- The title of the manuscript should be written centered above the abstract, with only the first letters of the first word and proper names in capitals. The title should be Times New Roman, 12 points, and bold.
10- At the beginning of the article, there should be an abstract in Turkish and English, expressing the subject in a short and concise manner and consisting of maximum 250 words.
11- Keywords consisting of at least 3 and at most 5 words should be given by leaving a blank line under the abstract. The abstract should be written in Times New Roman font, 9 points, with 1 line spacing. Abstract texts should be written 1 cm from the right and left, justified on both sides.
12- The introduction, main text and conclusion should be written in Times New Roman font, 11 points, with 1.15 line spacing.
13- Paragraph beginnings should not be made in the text of the article, and the paragraphs should be made clear by leaving 1 line (6ink) space (Paragraph-Indent and Spacing-Space-Before-0, After-6nk).
14- Quotations that exceed a few sentences in the text should be written 1 cm inner on the left and right sides
15- All tables, figures and graphics should be given a title (left-justified bold) and sequence numbers. The titles of tables and figures should be above the tables or figures, and the references to the tables or figures should be below them. All information in the table should be written in 9 points, with 1 line
16- Footnotes (with their explanations) should be placed in the text on a separate page under the heading "Notes" in numerical order and Times New Roman, 9 points and placed behind the text.
17- The works used in the articles should be stated in the REFERENCES section at the end of the text.
18- At the end of the text, under the heading REFERENCES, the cited sources should be listed by surname. Hanging paragraph format should be applied for the bibliography (Paragraph-Indent and Spacing-Indent-Special-Hanging Paragraph in Office). In the bibliography, only the references in the article should be included and should be followed in alphabetical order according to the surname of the author. References should be made according to the HARWARD REFERENCE TECHNIQUE.
Book:
SURNAME, First Letter of Your Name. (Year of Publication). The title of the book. Publication Place: Publisher, Edition, ISBN.
Editorial Books:
SURNAME, First Letter of Your Name. (Year of Publication). Section Name. In the Name of the Book. Ed(s): First Letter of the Name. Surname and First Letter. Last name. Section Page Numbers, Publication Place: Publisher, Edition, ISBN.
Translated Books:
SURNAME, First Letter of Your Name. (Year of Publication). The title of the book. Translator(s): First Letter. Surname and First Letter. Last name. Publication Place: Publisher, Edition, ISBN.
Journals:
SURNAME, First Letter of Your Name. (Year of Publication). Title of Article. Journal Name. Volume(Issue), Page Numbers.
Conferences:
SURNAME, First Letter of Your Name. (Year of Publication). Name of the report. Name of the Conference. Date and Place of Conference, Place of Publication: Edition, Page Numbers
Thesis:
SURNAME, First Letter of Your Name. (Year of Publication). Thesis Name. Master's/PhD, Name of Institute
Institution / Organization Publications, Reports
COMPANY NAME. (Year of Publication). Name of the report. Ed(s) (if any): First Letter of the Name. Last name. Publication Number, Place of Publication: Publisher, Edition, ISBN (if any).
Newspaper and journal articles with unknown author
NEWSPAPER/JOURNAL NAME (Publication Year). Title of Article. Publication Date, Web Address (if applicable) Access Date (if applicable).
Internet pages:
SURNAME, First Letter of Your Name. (Year). Title [online], (Print). Publication Place. Web address: URL [Access Date: ].
Ethical Principles and Publication Policy
Research Publication Ethics
For the studies that require permission from the Ethics Committee (studies that require the application of a questionnaire or scale, that contain interviews and observations such as documents, pictures, questionnaires etc. that are developed by others and that require permission to use) (For research in all branches of science, including social sciences and ethics Ethics committee approval must be obtained separately for studies on clinical and experimental humans and animals that require a committee decision, this approval must be stated and documented in the article.) the necessary permissions from the ethics committees or commissions must be obtained before the research is conducted, these must be stated in the article content or submitted as an appendix. In the absence of these permissions, the publication is returned to the author at the preliminary examination stage.
In studies that require ethics committee permission, information about the permission (name of the committee, date and number) should be included in the method section and also on the first/last page of the article. In case reports, information about signing the informed consent/consent form should be included in the article.
It is necessary to comply with the copyright regulations for the intellectual and artistic works used.
It is essential that the raw data regarding the researches in the peer-reviews be submitted when requested by the referees. It is obligatory to provide the data after the publication of the article when necessary.
Own Journal Policy on Article Similarity Report and Similarity Rate
Candidate articles should be submitted with an originality report from the academic similarity prevention program iThenticate or Turnitin (it should not be used in articles, if it includes opinions, book chapters, etc., it is suitable to be used in that case). This rate is accepted up to 20%. Studies with a similarity rate of more than 20% will be returned at the pre-control stage.
Ethical Responsibilities of Authors
The author(s) who submit a study to our journal are expected to comply with the following ethical responsibilities:
The study sent by the author must not have been published in another journal before, and the similarity rate of the work should not be above the rate determined by our journal.
In order to determine the originality of the studies, a similarity report may be requested from the authors. The expected similarity rate from the studies should not be more than 20%.
Each author named in the study is equally responsible for the content of the study. It is unacceptable to not include the name of the researcher who contributed to the study, or to include his name unjustly even though he did not contribute.
The editorial board of the journal receives documents, information, etc. from the authors during the publication process. can request; The author is required to provide any required data.
The author(s) must keep their identities confidential in order to be able to make an impartial evaluation in accordance with the method of blind refereeing during the publication process.
The author is expected to notify the journal editor immediately if there is an error or a situation that requires correction, which she/he noticed during the publication process.
If there is an existing or potential conflict of interest between multiple authors who are stakeholders of the work, this should be reported to the editor.
The works submitted by the author(s) are expected to be original. If the author(s) benefit from or use other studies, they are required to cite and/or cite completely and accurately.
All studies submitted for publication, if any, that may constitute a conflict of interest and their relationships should be explained.
Raw data regarding their articles can be requested from the author(s) within the framework of the evaluation processes, in such a case the author(s) should be ready to present the expected data and information to the editorial board and scientific committee.
Ethical Rules for Referees
The evaluation of all studies with Blind Refereeing directly affects the quality of the publication. This process provides confidence through an objective and independent evaluation of the publication.
Referees cannot directly communicate with authors, evaluations and comments are transmitted through the journal management system. In this process, reviewer comments on evaluation forms and full texts are forwarded to the author(s) through the editor.
Only work related to the field of expertise should accept evaluation.
It should make an evaluation with impartiality and confidentiality.
If he thinks that he is facing a conflict of interest during the evaluation process, he should refuse to review the study and inform the journal editor.
According to the confidentiality principle, they should destroy the studies they have examined after the evaluation process. They can only use the final versions of the studies they have reviewed after they are published.
Should make the evaluation objectively only in relation to the content of the study. Nationality, gender, religious beliefs, political beliefs and commercial concerns should not influence the evaluation.
Evaluation should be done in a constructive and kind language. Do not make derogatory personal comments that include hostility, slander and insults.
They should perform the work they accept to evaluate in a timely manner and with the ethical responsibilities above.
Referees should be aware that the evaluation process is confidential and should not be shared with third parties.
Referees must submit an objective, impartial, scientific, understandable and constructive evaluation report about the work within the specified time.
Referee reports will also include an assessment of the scientific nature of the article (the subject it covers, the method used, or the appropriate use of the relevant literature). This evaluation must be made about the content, whether positive or negative.
When it is understood that the work is plagiarized or has been published elsewhere before, the referees should notify the editor.
The stages in the evaluation process must be completed within the given time.
Editors' Ethical Responsibilities
Editors should respect intellectual property rights while evaluating the works, and should strive for a qualified and rapid progress of the evaluation and publication processes of the work.
The process steps of the work evaluation processes should be published openly and transparently.
It should ensure that the process of evaluation and publication of the work is qualified and fast.
Editors should appoint referees impartially in accordance with scientific evaluation principles and provide an environment of free thought.
It is expected that the journal will bring together many academicians who are experts in different fields, and that the editor will expand the scientific committee pool of the journal by reaching these academics and inviting them to the journal.
In order to make the work of the authors easier during the publication process in the journal, the editors should share a list containing the writing rules of the journal.
Every step of the evaluation process of the work sent to the journal should be shared with the owner of the work. When a positive or negative decision is made about the work, this information should be shared with the owner of the work in detail and scientifically evaluated.
In accordance with the principle of blind refereeing, the names and information of the authors and referees should be kept confidential and should not be shared.
Publisher's Responsibilities
Toros University Journal of Food, Nutrition and Gastronomy provides open, electronic and free access. All stakeholders of the journal are independent of the publisher, and all processes related to publication are carried out independently of the publisher.
Intellectual property rights of all stakeholders who contribute to the journal with their academic publications are reserved by Toros University Journal of Food, Nutrition and Gastronomy.
At the end of the article; Matters to be included before the bibliography:
Conflict of Interest Statement:
The authors will declare their status as to whether or not there is any potential conflict of interest regarding the research, authorship and/or publication of this article.
Support/Financing Information:
The authors will declare whether or not they have received any financial support for the research, authorship and/or publication of this article.
Ethics Committee Decision:
It will declare whether or not an ethics committee decision is needed for this research.
If you encounter any unethical behavior or content other than the ethical responsibilities mentioned above, Toros University Journal of Food, Nutrition and Gastronomy, please report it to jfng@toros.edu.tr via e-mail.
Publication Policy
Our journal is an open access, free of charge, international peer-reviewed e-journal.
The publications sent to the journal by the author are evaluated in terms of compliance with the journal template, similarity rate and suitability for the journal subject/scope at the pre-control stage. Editors can decide to accept or reject at this stage; In addition, the author can withdraw his publication at this stage.
The work, which passes the preliminary controls, is taken to the publication evaluation stage. The work is evaluated by at least 2 referees. As a result of the referee's evaluations, the owner of the work must make the necessary corrections within 15 days, and the author has the right not to make any corrections, provided that he shows a reason.
The work that makes the corrections given by the referee and receives positive feedback is included in the publication process. The work is re-examined by the editors and technical editors within the framework of grammar and spelling rules and is taken into layout processes for publication. At the last stage, the approval for publication is obtained from the owner of the work and sent for publication.
The first application of the author and the acceptance and publication process of the publication takes between 6-12 months.
Price Policy
Our journal is an open access, free of charge, international peer-reviewed e-journal.
Indexes
Other Indexes
Journal Boards
Editor in Chief/Co-Editor in Chief
Co-Editor in Chief
Editor Board
Mehmet Fatih Kayran completed his primary and secondary education in Mersin. He graduated from Balıkesir University, School of Tourism and Hotel Management, where he studied between 2007 and 2011, and subsequently completed his master’s degree in Tourism Management at the Social Sciences Institute of the same university in 2013. He then pursued his doctoral studies in Tourism Management at Mersin University, Social Sciences Institute, between 2017 and 2021, earning his PhD in the field.
Kayran began his academic career as a lecturer at Toros University between 2015 and 2018. He continued his academic duties at Harran University as a lecturer from 2018 to 2022, and since December 2022, he has been serving as an Assistant Professor at Harran University. In addition to his academic trajectory, his experience in various departments within the tourism industry has provided him with opportunities to translate his academic knowledge and research into practical applications. His research interests focus primarily on gastronomy and tourism management, and he continues to pursue theoretical and applied studies in these disciplines.
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.
Publishing Board
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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