Vol. 4 No. 2 (2025)

Articles

2026-01-01

pp. 109-122

An overlooked aroma in Turkish cuisine: The culinary journey of coriander

Ilgın Mutlubaş

10.58625/jfng-3080

Views 153

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Articles

2026-01-01

pp. 123-140

Research Trends on Gluten-Free Products and Food Safety: A Bibliometric Analysis

Rabia Baglayici, Burcu İrem Omurtag Korkmaz

10.58625/jfng-3069

Views 145

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Articles

2026-01-01

pp. 141-151

Evaluation of Portion Perception, Body Perception and Obesity in Adults

Ayçıl Özturan Şirin, İkbal Daşkın Yüz

10.58625/jfng-3070

Views 86

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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

Metin Özdemir, Feray Yentürk

10.58625/jfng-3071

Views 125

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Articles

2026-01-01

pp. 165-183

The Microbial Revolution in Gastronomy: Industrial Microbiology’s Role in Fermented and Functional Foods

Blessing Adoh Olodu, Stephen Amadin Enabulele

10.58625/jfng-3072

Views 112

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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

Nurhayat İflazoğlu, Beyda Okur

10.58625/jfng-3073

Views 125

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Articles

2026-01-01

pp. 205-223

The Ecological Face of Gaziantep Cuisine Compared to Carbon Footprint and World Cuisines

Başak Akar, Hanzade Ağpak

10.58625/jfng-3074

Views 84

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Articles

2026-01-01

pp. 225-236

Sustainable Gastronomy Tourism & Its Potential for Implementation in North Cyprus

Mete Ünal Girgen

10.58625/jfng-3075

Views 148

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Articles

2026-01-01

pp. 237-249

Nutritional profile of traditional Tortum Bağbaşı (Haho) mulberry pekmez (molasses)

Birol Petek

10.58625/jfng-3076

Views 112

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Articles

2026-01-01

pp. 251-262

Effects of emotions on eating behavior

Ayşenur Levent, Güliz Coşkun

10.58625/jfng-3077

Views 209

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Articles

2026-01-01

pp. 263-277

Folate in colorectal cancer: beneficial or detrimental?

Altınay Altınkaynak, Hülya Kamarlı altun

10.58625/jfng-3078

Views 118

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Articles

2026-01-01

pp. 279-290

Cooking Fume–Related Exposure to Polycyclic Aromatic Hydrocarbons among Kitchen Workers: A Review

Ayden Özekinci

10.58625/jfng-3079

Views 158

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