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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 381 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (98 journals)
    - FOOD AND FOOD INDUSTRIES (268 journals)

FOOD AND FOOD INDUSTRIES (268 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 67)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 7)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 20)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 16)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 10)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 4)
Animal Production Science     Hybrid Journal   (Followers: 1)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 13)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access  
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 5)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 6)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 30)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 5)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 4)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 1)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 31)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access  
Food Science and Technology International     Hybrid Journal   (Followers: 5)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 14)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 12)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 2)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 8)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 13)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  

        1 2     

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Journal of Gastronomy, Hospitality and Travel
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2619-9548
Published by DergiPark Homepage  [201 journals]
  • (Content Analysis of Internship Regulations of Tourism Bachelor’s
           Degree in Turkey)

    • Authors: Rahman TEMİZKAN; Özlem Pekşen ARI
      Abstract: In this research bachelor level of tourism program was conducted content analysis of the internship regulations which is accept student in the 2017-2018 academic year both state and foundation universities in Turkey. In total of 78 tourism programs in ÖSYM preference guide, including 26 foundations and 52 state universities internship programs were analysed. Regulations were reviewed by the under those title type of university, faculty name, program name, whether or not an internship obligation is required, internship exemption, internship period, internship place. According to results, internship programs of tourism of the state and foundation universities show differences are obtained. Another difference is that the internship duration is generally varies a minimum of 30 to a maximum of 150 days. The results of the content analysis are specified and proposals are made after the related literature research
      PubDate: Fri, 01 Jun 2018 00:00:00 +030
       
  • (Sustainable Development and Tourism in Turkey)

    • Authors: Yasin Emre Oğuz; Cüneyt TOKMAK
      Abstract: In this research, the relationship between sustainable development and tourism has been examined through econometric analysis. In this context, between 1990 and 2015, tourism demand indicators were used as indicators of tourism tourism and human development index (hdi) values were used as indicators of sustainable development. Firstly, the stationarities of the time series were tested. Subsequently, cointegration analysis were applied to the time series but cointegration cannot be detected. After that Granger Causality Analysis was conducted by establishing the VAR model to determine the short-term causal relationship between the series. As a result of the analysis, the causality relation can not be determined. The suggestions have been developed in this direction
      PubDate: Fri, 01 Jun 2018 00:00:00 +030
       
  • (Use of Vınegar in Turkısh and Medıterranean Food)

    • Authors: Eren ALTUNBAĞ; Ebru ZENCİR
      Abstract: Vinegar is known to be a food based on history very much. The information about which food is used in almost every house is mostly found in recipe books. However, it is not known exactly how much the vinegar, which is a widely known and widely used field, is handled in scientific sense. From this point, first of all, the date of the vinegar was explained in the survey, then the survey of the literature was carried out and studies about the subject were examined. As a result of this review, it is understood that there is a gap in the use of the vinegar the kitchen. For this reason, it is aimed to have an idea about the usage level of the vinegar in the kitchen in this research. However, research has been restricted to Mediterranean countries and Turkish dishes in order to ensure that all countries have access to recipe books. Expert opinions were taken to determine the comprehensive recipe books that were worth examining, so two recipe books were selected, containing the food prescriptions from the Mediterranean and Turkish culinary culture. Content analysis is applied to findings and findings. As a result, it has been understood that the vinegar, which has an important place in Turkish culinary culture, is actually used more in the Mediterranean cuisine
      PubDate: Fri, 01 Jun 2018 00:00:00 +030
       
  • An Analysis on The Websites of Medical Travel Planners in Medical Tourism)

    • Authors: Saadet Pınar TEMİZKAN; Seher KONAK
      Abstract: The aim of this study is to examine the web sites of medical travel facilitators which are operating as mediators in medical tourism that is subdivision of rapidly developing health tourism in the world and in our country. In the worldwide 4.5% of searches which is made by the internet are related to health.Also, in medical tourism brokers are the first meeting point with the patient. The review of the web sites of these brokers is important to understand the role of intermediaries in medical tourism and it is one of the few studies which is analysing study the web sites of travel planners in medical tourism.In this study, web sites of medical travel planners were examined using content analysis method. The contents of the web sites were analyzed with a scale consisting of 7 dimensions and 43 expressions. The scale includes institutional information, target group/stakeholder information, health information, product/service information, upto-date and information, facilitating transactions and financial information. According to the findings of in the research obtained, is seen that the satisfaction of the medical patients is given importance, the detailed information about the services is provided and the medical planners are working as a travel agent. Hotel accommodation and package price options are some of features of the web sites which are the forefront. What is seen from the study that tourism and medical service are offered together
      PubDate: Fri, 01 Jun 2018 00:00:00 +030
       
  • Food and Beverage Education and Scholars’ in Turkey

    • Authors: Rahman TEMİZKAN; Duran CANKÜL, M. Çağatay KIZILTAŞ
      Abstract: In Turkey, gastronomy education is provided under the moniker of Culinary Education in Preparatory programs and also under the moniker of kitchen arts as well as food and beverage management in undergraduate programs. The possibility of the education and the graduates being of high quality relies on the existence of academicians who have been trained in this field and who have educated and developed their skills on a personal level. Therefore, this study intends on reflecting on the status of the academic personnel who are currently working in the institutions which provide education about Food and Beverage on a Graduate Degree level. In this regard, resumes of 369 academic personnel, who have been providing educational services about Food and Beverage in all of Turkey’s leading universities, faculties, higher education institutions and occupational higher learning schools on Preparatory and undergraduate levels have been obtained. The data regarding the academic personnel’ curriculum vitae have been accessed in December of 2017. The data were analyzed through the content analysis method. The obtained results demonstrate that shocking realities regarding the status of the academicians working in higher education currently employed in schools offering higher learning programs. When looking at the undergraduate education of such academicians working in these departments, it is seen that only 5.4% of such individuals have graduated from programs about Food and Beverage (Gastronomy and Kitchen Arts, Food and Beverage Management, Culinary Education, etc.). On the undergraduate and doctorate levels, this ratio is even lower and the situation is quite intriguing. In addition, according to the Pearson Chi-Square Test, the gender, administrative roles and earned titles of such academicians also show significant differences
      PubDate: Fri, 01 Jun 2018 00:00:00 +030
       
 
 
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