Submissions

Submissions

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Submission Preparation Checklist

As part of the submission process, authors are required to check off their submission's compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.
  • The text adheres to the stylistic and bibliographic requirements outlined in the Author Guidelines.
  • During the submission of the paper, I undertake to fill in all the names, titles, institutions, ORCID ID information and contact information of the all authors. I declare that I will upload this information as a separate file during the registration of the article to the system.
  • I promise that the copyright agreement will be signed by the authors with a wet signature and uploaded during the registration of the article to the system.
  • For research involving human and/or animal elements, the approval of the relevant ethics committee must be obtained and the committee name, date and number must be stated under the heading ‘Ethical Aspects of the Research’ in the ‘Materials and Methods’ section of your article. ‘Informed Consent’ must be obtained from the research participants and this information must be stated in the article.
  • The full text file, which does not contain any information about the authors, has been prepared as blinded to the referees and ready for submission.
  • In addition to the parts of the article, both Turkish and English titles, Turkish and English abstracts and keywords are also included in the full text file.
  • Confirm that your article is original and has not been previously published or is not under consideration for publication elsewhere.
  • The similarity rate should be checked with the iThenticate plagiarism detection program and the report should be uploaded to the system. The similarity rate must be below 20%.

Author Guidelines

Instructions for Authors

Authors are cordially invited to submit their articles online in Word format and with a cover letter/cover letter to Toros University Journal of Food, Nutrition and Gastronomy. The journal attaches particular importance to scientific research on topics in the fields of food science, food industry, food chemistry, food microbiology, food quality control, food sciences, dietetics, ancient route food and beverage culture, new trends in gastronomy, gastronomy tourism. All articles submitted for publication are reviewed by the editor-in-chief, editorial board and referees. The journal publishes academic research, review articles, technical notes and book reviews in Turkish and English. All articles are subject to critical review by referees. By submitting an article, authors must confirm that the product is original and that it is not being evaluated simultaneously by other journals.

It is important that the articles submitted to the journal are prepared in accordance with the writing rules specified below. The evaluation process will not be initiated after the editorial review for those written after they are received without paying attention to these rules.

The article file uploaded by the authors should not contain any information about the authors. By collecting the authors' advertisements, titles, detailed institutions, preparing their e-mail addresses and ORCIDs in a separate file, it requires system software as a second file outside the article file. Click to download the AUTHOR INFORMATION FORM.

When uploading the article systems, the COPYRIGHT TRANSFER FORM signed by all authors must also be added.

The diversity must be checked with the iThenticate plagiarism detection program and efficiency analyses must be performed. The similarity must be below 20%.

For reproductions containing human and/or animal cells, the relevant ethics committee and the committee name, date and number information must be stated in the "Ethical Aspect of the Research" chair in the "Materials and Methods" section of your article.

The content of the "Informed Consent" from the research units and the up-to-dateness of its content must be checked.

All page edges must be 2.5 cm.

The total length of any submitted article must be 25 (A4).

No footer, header or page number is required.

In the article where the author names are not included; Title, Abstract, Keywords under the Abstract, Summary, Keywords, Extended Abstract, Introduction, Materials and Methods, Findings, Discussion, Conclusion, Author Contribution, Conflict of Interest, Funding Information and Acknowledgements, References sections must be included.

The title of the article should be written in capital letters only and proper nouns first, centered in the abstract. The title should be written in Times New Roman font, bold, 12 points.

At the beginning of the article, the subject should be stated briefly and concisely and Turkish and English summaries consisting of a maximum of 250 words should be included.

Key words consisting of a minimum of 3 and a maximum of 5 words are given on a single line under the abstract. The abstract text should be written in Times New Roman font, 9 points, 1 line spacing. Abstract texts should be written 1 cm inset from the right and left, justified on both sides.

Introduction, Materials and Methods, Findings, Discussion and Conclusion sections should be written in Times New Roman font, 11 points and 1.15 line spacing.

Paragraph indents should be made in the text of the article, paragraph spacing should be left as 1 line (6 ink) and highlighted (Paragraph-Indent and Spacing-Spacing-Before-0, After-6 pt in Ofis).

Quotations exceeding several sentences in the text should be written 1 cm inset from the right and left.

All tables, figures and lines were given titles (left-justified bold) and serial numbers. Tables and tables of tables should be placed on the table or pages, and references to the table or presentations should be placed below them. All information in the table should be written in 9 points and 1 line spacing.

Footnotes (with their explanations) should be placed in the text, on a separate page under the title "Notes", in numerical order, Times New Roman, 9 point font and separately.

The works used in the articles should be stated in full in the REFERENCES section at the end of the text.

At the end of the text, REFERENCES should be made under the leadership, according to the current order, the source surname. It creates the paragraph format for the references (Paragraph-Indent and Spaces-Indent-Special-Hanging Paragraph in the Office). Only sources referred to in the text should be included in the references and should be listed alphabetically according to the author's surname. Citations should be made according to the HARWARD REFERENCE TECHNIQUE.

Book:

SURNAME, First Letter of Name. (Year of Publication). Title of Book. Place of Publication: Publisher, Edition, ISBN.

Editorial Books:

SURNAME, First Letter of Name. (Year of Publication). Title of Chapter. Title of Book. Ed(s): First Letter of Name. Last Name and First Letter of Name. Last Name. Page Numbers of Chapter, Place of Publication: Publisher, Edition, ISBN.

Translation Books:

SURNAME, First Letter of Name. (Year of Publication). Title of Book. Translator(s): First Letter of Name. Last Name and First Letter of Name. Last Name. Place of Publication: Publisher, Edition, ISBN.

Journals:

SURNAME, First Letter of Name. (Year of Publication). Title of Article. Name of Journal. Volume(Issue), Page Numbers.

Conferences:

SURNAME, First Letter of Name. (Year of Publication). Name of Report. Name of Conference. Date and Conference Venue, Place of Publication: Edition, Page Numbers

Thesis:

SURNAME, First Letter of Name. (Year of Publication). Name of Thesis. Masters/Doctorate, Institute Name

Institution/Organization Publications, Reports

INSTITUTION NAME. (Year of Publication). Name of Report. Ed(s)(if any): First Letter of Name. Last Name. Publication Number, Place of Publication: Publisher, Edition, ISBN (if any).

Newspaper and magazine articles with unknown author

NEWSPAPER/MAGAZINE NAME (Year of Publication). Title of Article. Date of Publication, Web Address (if any) Access Date (if any).

Internet pages:

SURNAME, First Letter of Name. (Year). Title [online], (Print). Place of Publication. Web address: URL [Access Date: ].

 

Articles

Section default policy

Copyright Notice

Copyright

Accepting the authors' copyright waivers, the slaves accepted for publication after the referee process had to transfer the limit to Toros University Food, Nutrition and Gastronomy Journal. Toros University Food, Nutrition and Gastronomy Journal is the authorized authority for the publication of the article. However, the authors reserve the following rights:

The right to reproduce the work in parts without selling it,
The right to use it in general or in a section, with the features of indicating the journal in the bibliography in the author's changes (book, book chapter, etc.).
The right to use it on personal websites, provided that the work's imprint is specified.

The copyright of all published agreements belongs to Toros University Food, Nutrition and Gastronomy Journal. No royalty payment is made.

The names and e-mail addresses in this journal will be used only in accordance with the stated purposes of the journal; it will not be opened for a different purpose or for other users.

Privacy Statement

The names and email addresses entered in this journal site will be used exclusively for the stated purposes of this journal and will not be made available for any other purpose or to any other party.