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

550.789

1.358.136

“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

550.789

1.358.136

“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 4 - Aug 2019
  1. DETERMINATION OF MICROBIOLOGICAL QUALITY AND PRESENCE OF SALMONELLA SPP. ON CHICKEN PARTS SOLD AT RETAIL MARKETS IN ERZURUM, ANTIBIOTIC RESISTANCE OF THE SALMONELLA SPP. ISOLATES
    Pages 553 - 562
    Mehmet YÜKSEL, Bülent Çetin, Selahattin SERT
  2. TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ
    Pages 563 - 575
    ALİ TURAN, Ali İslam
  3. YENİ BİR ÜRÜN‒KAKAOLU KESTANE KREMASI ÜRETİMİNDE KAVURMA SICAKLIĞININ ETKİSİ
    Pages 576 - 584
    Oğuz Aydemir
  4. AMOUNTS OF VITAMIN A, VITAMIN E, VITAMIN C, Β-CAROTENE, LYCOPENE, GHRELIN, GLUTATHIONE, AND MDA IN FRUITS OF DIOSPYROS KAKI L.
    Pages 585 - 592
    Fikret KARATAŞ, Zulaiha Gidado MUKHTAR, Muhammad Salihu IBRAHIM, Yusuf Ibrahim IBRAHIM
  5. KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ
    Pages 593 - 604
    Fatih Mehmet YILMAZ, Esra Gençdağ, Ahmet Görgüç, Merve Birişik, Ezgi Genç, Ceren Başkurt
  6. FARKLI YÖNTEMLERLE ELDE EDİLEN KAMKAT (FORTUNELLA MARGARITA Swing.) TOZLARININ FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 605 - 617
    Demet YILDIZ TURGUT, Orçun ÇINAR, Tuba Seçmen
  7. PSF/SiO2 NANOKOMPOZİT MEMBRAN ÜRETİMİ VE ELMA SUYU BERRAKLAŞTIRMA PROSESİNDE KULLANIMI
    Pages 618 - 628
    Solmaz Şebnem Severcan, Niğmet Uzal, Kevser Kahraman
  8. ADAÇAYI UÇUCU YAĞ ELDESİNDEN SONRA ARTA KALAN ÜRÜNLERİN BİYOAKTİF POTANSİYELLERİNİN BELİRLENMESİ
    Pages 629 - 640
    Yasemin İNCEGÜL, Mustafa ÇAM
  9. RİZE'DEKİ ANZER YAYLASI’NIN ENDEMİK ÇİÇEKLERİNDEN ÜRETİLEN ANZER BALININ TOPLAM FENOLİK BİLEŞİKLERİNİN VE ANTİOKSİDAN KAPASİTESİNİN BELİRLENMESİ
    Pages 641 - 653
    Fatma Hepsağ
  10. DRYING CHARACTERISTICS OF RED BEET (BETA VULGARIS ESCULENTACRUENTA) PUREE IN A MICROWAVE OVEN
    Pages 654 - 671
    Safiye Nur Dirim, Meryem Talih, Gülşah Çalışkan Koç
  11. DETERMINATION OF AFLATOXIN CONTENTS OF SEBINKARAHISAR WALNUT VARIETY BY ELISA METHOD
    Pages 672 - 680
    Mustafa CÜCE
  12. SURVIVAL OF ACID ADAPTED AND NON-ADAPTED STATIONARY PHASE ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM AND LISTERIA MONOCYTOGENES IN POMEGRANATE JUICE
    Pages 681 - 691
    Zeynal Topalcengiz, Sefa Işık, Hasan Işık, Senem Güner
  13. GIDALARDA BULUNAN KÜFLERİN TANIMLANMASINDA KULLANILAN YÖNTEMLER
    Pages 692 - 706
    Gülten Gündüz, İlkim Emenli
  14. ERİK (Prunus domestica) BAZLI KARIŞIK MEYVELİ GELENEKSEL MARMELAT ÜRETİMİ
    Pages 707 - 718
    FİLİZ UÇAN TÜRKMEN, Büşra nur Bingöl, Elif Şahin, Funda Özkaraman, Zeynep Tekin
  15. PEYNİRDEN İZOLE EDİLEN YÜKSEK SEVİYEDE AMİNOGLİKOZİD DİRENÇLİ ENTEROKOKLARDA VİRÜLENS FAKTÖRLERİN FENOTİPİK VE GENOTİPİK YÖNTEMLER İLE ARAŞTIRILMASI
    Pages 719 - 732
    YASİN TUNCER, Degnide Ephrem ADIFON
  16. GELENEKSEL GIDALARDAN DARTI'NIN ÜRETİM YÖNTEMİ VE BAZI ÖZELLİKLERİNİN BELİRLENMESİ
    Pages 733 - 741
    ÖZNUR CUMHUR
  17. SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ
    Pages 742 - 757
    Mehmet Tokatlı, Simel Bağder Elmacı, Nurdan Arslankoz İşleyen, Filiz Özçelik