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

“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

515.734

1.218.510

“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
















GIDA / THE JOURNAL OF FOOD Last Issue
Volume 44 - Issue 2 - Apr 2019
  1. LİMON (Citrus limon) VE ACI PORTAKAL (Citrus aurantium) UÇUCU YAĞLARININ 4±1°C’DE MUHAFAZA EDİLEN GÖKKUŞAĞI ALABALIKLARININ (Oncorhynchus mykiss) MİKROBİYOLOJİK KALİTESİ ÜZERİNE ETKİLERİ
    Pages 185 - 190
    Emine Özpolat
  2. FARKLI KAYNAKLARDAN İZOLE EDİLMİŞ LAKTİK ASİT BAKTERİLERİNİN EKZOPOLİSAKKARİT ÜRETİMİ VE KOLESTEROL ASİMİLASYON YETENEKLERİNİN BELİRLENMESİ
    Pages 191 - 201
    Duygu Alp, Hakan Kuleaşan
  3. ET VE ET ÜRÜNLERİNDE MİKROBİYAL DEKONTAMİNASYON İÇİN BAZI ISIL OLMAYAN TEKNOLOJİLERİN KULLANIMI
    Pages 202 - 215
    Damla Bilecen Şen, Birol Kılıç, Ebru Demir, Gülden Başyiğit Kılıç
  4. COMPARISON OF VITAMIN, PEPTIDE AND MALONDIALDEHYDE CONTENT OF DIFFERENT EGGS
    Pages 216 - 225
    Fikret KARATAŞ, Aminu Haruna Tela, Sinan Saydam
  5. TAZE KARİDESLERİN RAF ÖMRÜNÜN UZATILMASINDA SOĞAN KABUĞU EKSTRAKTININ ETKİSİ
    Pages 226 - 237
    İlknur Uçak
  6. PROBİYOTİK BİTTER ÇİKOLATA ÜRETİMİNDE MİKROENKAPSÜLE LACTOBACILLUS RHAMNOSUS KULLANIMI
    Pages 238 - 247
    Emel Ünal Turhan, Zerrin Erginkaya, Ezgi Sarıkodal, Serya Tülin Özkütük, Gözde Konuray
  7. TOPRAĞA GÖMEREK VEYA BUZDOLABI KOŞULLARINDA OLGUNLAŞTIRMANIN SİVAS KÜP PEYNİRİNİN ÖZELLİKLERİ ÜZERİNE ETKİSİ
    Pages 248 - 259
    Nurcan Koca, Dilsat Bulut Ergin
  8. DEPO BAĞIL NEMİ VE SICAKLIĞININ SARAY HELVASININ KALİTESİNE ETKİLERİ
    Pages 260 - 273
    Meral Kılıç Akyılmaz, Özer Atıl, Zehra Gülsünoğlu
  9. RAPID IDENTIFICATION OF SOME SWEETENERS AND SUGARS BY ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED (ATR-FTIR), NEAR-INFRARED (NIR) AND RAMAN SPECTROSCOPY
    Pages 274 - 290
    Burcu Guven, Serap Durakli-Velioglu, Ismail Hakki Boyaci
  10. YER FISTIĞI KABUĞUNDAN BİYOETANOL ÜRETİMİ
    Pages 291 - 300
    Cihan Bostancı, Sevgi Ertuğrul Karatay, Gönül Dönmez
  11. AYDIN İLİNDE TÜKETİLEN SEBZE VE MEYVELERİN ESER ELEMENT DERİŞİMLERİNİN TAYİNİ
    Pages 301 - 308
    Gülşen Güven
  12. PRELIMINARY INVESTIGATIONS IN VITRO ACE-INHIBITORY ACTIVITIES OF TRYPTIC PEPTIDES PRODUCED FROM COLD PRESS DEOILED HAZELNUT MEALS
    Pages 309 - 317
    İbrahim Gülseren, Bilal Çakır
  13. KIRMIZI PANCAR (Beta vulgaris L.) BETALAİNLERİ ÜZERİNE TERMAL DESTEKLİ ULTRASONİK EKSTRAKSİYONUN ETKİSİ
    Pages 318 - 327
    Atilla Şimşek
  14. THE EFFECT OF DIFFERENT MICROWAVE POWERS ON THE DRYING KINETICS AND POWDER PROPERTIES OF FOAM-MAT DRIED EGG WHITE POWDER
    Pages 328 - 339
    Gülşah Çalışkan Koç, Burcu Çabuk
  15. ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT
    Pages 340 - 347
    Sinan Uzunlu
  16. BIOMONITORING OF SOME PERSISTENT ORGANOCHLORINE CONTAMINANTS IN THE MILK OF ANATOLIAN WATER BUFFALOES
    Pages 348 - 356
    Enes Atmaca
  17. DOĞAL RENK MADDESİ KATKILI SERT ŞEKERLEME ÜRETİMİ: FARKLI KARBONHİDRAT FORMÜLASYONLARININ RENK, CAMSI GEÇİŞ, HİGROSKOPİTE, KARBONHİDRAT KOMPOZİSYONU VE DUYUSAL ÖZELLİKLER ÜZERİNE ETKİLERİ
    Pages 357 - 368
    Fatih Mehmet YILMAZ, Ebru YILDIRIM, Merve KARAKUŞ
  18. NAR KABUĞUNDAN ANTİMİKROBİYAL VE ANTİOKSİDAN AKTİVİTEYE SAHİP FENOLİK BİLEŞİKLERİN EKSTRAKSİYON KOŞULLARININ OPTİMİZASYONU
    Pages 369 - 382
    TUĞBA DEMİR, ÖZLEM AKPINAR, HAKİ KARA, HÜSEYİN GÜNGÖR