Cilt 3 Sayı 2 (2024)

Rita Ogodo Nwankwegu- Ifeoma Mbaeyi-Nwaoha

101-112

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

https://doi.org/10.58625/jfng-2665

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Rita Ogodo Nwankwegu- Ifeoma Elizabeth Mbaeyi-Nwaoha

113-128

Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms

https://doi.org/10.58625/jfng-2666

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Hasibe Utku Çelik Gençoğlu- Ayla Gülden Pekcan

129-145

Gaziantep ve Hatay ili yöresel yemeklerinin besin ögesi örüntü profillerinin farklı yöntemlerle değerlendirilmesi

https://doi.org/10.58625/jfng-2667

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Olufemi Oloyede- Tobi Israel Akinremi- Oluwafemi Julius Olagunju- Iyanu Caleb Alagbe- Roseline Olufeyisayo Olarinde- Grace Oluwatoyin Idowu-Mogaji

147-161

Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences

https://doi.org/10.58625/jfng-2668

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Ayşe Hümeyra İslamoğlu- Burcu İrem Omurtag Korkma- Hicran Başar- Hümeyra Yavuz

163-170

Investigation of the effect of kefir culture use on some microbiological and sensory properties in gluten-free bread production

https://doi.org/10.58625/jfng-2669

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Simay Kundakçı- Güleren Sabuncular- Elanur Bal- İrem Gül Arslan

171-179

Çöven Otu (Gypsophila Bicolor) kökünün suyu ve farklı bitkisel sütler kullanılarak vegan dondurma geliştirilmesi

https://doi.org/10.58625/jfng-2507

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Adekunle Olufemi Oloyede- Ridwanullahi Omotosho Adam- Michael Sunday Adebusoye- Balqis Romoke Kareem- Adeola Adeitan Lameed- Fiyinfoluwa Mary Akinola

181-195

Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector

https://doi.org/10.58625/jfng-2670

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Mine Nihan Yarar- Eda Parlak

197-204

Kreatinin sporcular üzerindeki etkisi

https://doi.org/10.58625/jfng-2413

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Elif Dilaver- Solmaz Ece Yılmaz

205-216

The relationship between low levels of coenzyme Q10 and oxidative damage in patients with fibromyalgia

https://doi.org/10.58625/jfng-2671

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Yeşim Elmacı

217-229

Kahve lezzeti; Bileşim, işleme ve duyusal özelliklerin etkisi

https://doi.org/10.58625/jfng-2672

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