THE JOURNAL OF FOOD
Cover Image
ISSN 1300-3070 | e-ISSN 1309-6273 | Period Bimonthly | Founded: 1976 | Publisher Gıda Teknolojisi Derneği | http://dergipark.gov.tr/gida

542.630

1.304.932

“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 | http://dergipark.gov.tr/gida
Cover Image

542.630

1.304.932

“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 3 - May 2019
  1. KOLAJEN EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRILMASI
    Pages 383 - 395
    Özge ATA, Şebnem TAVMAN
  2. UTILIZATION OF FLAVOR NETWORK ANALYSIS FOR A NEW RECIPE IN MARMARA REGION
    Pages 396 - 408
    Bengu Ozturk, Burcak Zeyrekce
  3. TAZE VE DONDURULMUŞ ELMALARDA VE ELMA POSASINDA POLİFENOL BİYOERİŞİLEBİLİRLİĞİNİN DEĞERLENDİRİLMESİ
    Pages 409 - 418
    Senem Kamiloglu
  4. ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ
    Pages 419 - 429
    Fatma Nur KILINÇER, Mustafa Kürşat DEMİR
  5. PROBİYOTİK FIRIN ÜRÜNLERİ ÜRETİM YÖNTEMLERİ
    Pages 430 - 441
    Fundagül EREM
  6. SİYAH ÇAY HARMANINDA PARTİKÜL BOYUTU VE DEMLEME SÜRESİNİN DEM ÖZELLİKLERİ ÜZERİNE ETKİSİ
    Pages 442 - 452
    Sinem Salman, Negin Azarabadi, Feramuz Ozdemir
  7. VEGAN VE VEJETARYAN BESLENMEDE PROBİYOTİK BİTKİSEL BAZLI SÜT ÜRÜNLERİNİN YERİ
    Pages 453 - 462
    Aslı Akpınar, Gizem ERK, Ahmet Seven
  8. ISOLATION OF PHAGES INFECTING LISTERIA MONOCYTOGENES
    Pages 463 - 471
    PINAR ŞANLIBABA, Başar UYMAZ TEZEL
  9. KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ
    Pages 472 - 482
    Elif Aykın Dinçer, Mustafa ERBAŞ
  10. A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS
    Pages 483 - 490
    ERCAN SARICA, Hayri COŞKUN, İlker Can KEMER, Ezgi Seher SAMUR, Fatma Merve ÇİFÇİ, Ayten AKTAŞ, Hilal ERER, Emine VERGİLİ
  11. THE LEVEL OF 3-MCPD FATTY ACID ESTERS IN VEGETABLE OILS AND MARGARINES COLLECTED FROM TURKISH MARKET
    Pages 491 - 497
    Derya Deniz Şirinyıldız, Ecem Aydın, Yeliz Öztürk, Tuğçe Avcı, Aslı Yıldırım, Aslı Yorulmaz
  12. ŞEKER PANCARI BESİNSEL LİFİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE FARKLI EKSTRAKSİYON UYGULAMALARI VE MİKRONİZASYONUN ETKİLERİ
    Pages 498 - 512
    İhsan Karabulut, Ayla Hançer
  13. FARKLI FORMÜLASYONLARDA KAHVALTILIK ZAHTER ÜRETİMİ VE BAZI KALİTE ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 513 - 522
    Mehmet Köten, Mustafa Satouf
  14. KEÇİ SÜTÜNDEN ÜRETİLMİŞ BEYAZ PEYNİRLERDE OLGUNLAŞMA SÜRESİNCE MEYDANA GELEN DEĞİŞİMLER
    Pages 523 - 533
    ZÜBEYDE ÖNER, Ayşe Mine Sarıdağ
  15. PROSES PARAMETRELERİ VE ÇÖZELTİ ÖZELLİKLERİNİN KOAKSİYAL ELEKTROPÜSKÜRTME YÖNTEMİ İLE ELDE EDİLEN NANOPARTİKÜLLERİN MORFOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİSİ
    Pages 534 - 551
    Aylin Altan Mete, Elif Atay