JFNG [Toros University Journal of Food, Nutrition and Gastronomy] Seminars...
JFNG [Toros Üniversitesi Gıda Beslenme Gastronomi Dergisi] Seminerleri -...
Current Issue
Vol. 4 No. 2 (2025)
Articles
2026-01-01
pp. 109-122
An overlooked aroma in Turkish cuisine: The culinary journey of coriander
10.58625/jfng-3080
Articles
2026-01-01
pp. 123-140
Research Trends on Gluten-Free Products and Food Safety: A Bibliometric Analysis
10.58625/jfng-3069
Articles
2026-01-01
pp. 141-151
Evaluation of Portion Perception, Body Perception and Obesity in Adults
10.58625/jfng-3070
Articles
2026-01-01
pp. 153-164
Valorisation of Fish Bones and Scales in Production of Nutritionally Enriched Cookies: A Sustainable Approach to Child Nutrition
10.58625/jfng-3071
Articles
2026-01-01
pp. 165-183
The Microbial Revolution in Gastronomy: Industrial Microbiology’s Role in Fermented and Functional Foods
10.58625/jfng-3072
Articles
2026-01-01
pp. 185-204
Changes in the culinary culture of migrants following the February 2023 earthquakes: A case study of Hatay residents
10.58625/jfng-3073
Articles
2026-01-01
pp. 205-223
The Ecological Face of Gaziantep Cuisine Compared to Carbon Footprint and World Cuisines
10.58625/jfng-3074
Articles
2026-01-01
pp. 225-236
Sustainable Gastronomy Tourism & Its Potential for Implementation in North Cyprus
10.58625/jfng-3075
Articles
2026-01-01
pp. 237-249
Nutritional profile of traditional Tortum Bağbaşı (Haho) mulberry pekmez (molasses)
10.58625/jfng-3076
Articles
2026-01-01
pp. 251-262
Effects of emotions on eating behavior
10.58625/jfng-3077
Articles
2026-01-01
pp. 263-277
Folate in colorectal cancer: beneficial or detrimental?
10.58625/jfng-3078
Articles
2026-01-01
pp. 279-290
Cooking Fume–Related Exposure to Polycyclic Aromatic Hydrocarbons among Kitchen Workers: A Review
10.58625/jfng-3079
