Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; Food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
📌 3 Key Takeaways
🎯
Objective & Hypothesis:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; Food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
📊
Key Findings & Data:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; Food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
💡
Conclusion & Impact:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; Food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Food · Health · Technology
Abstract
Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; Food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
Tokuşoğlu, Ö. (2025). Editorial Note in December 2025 - For Authors, Reviewers and Readers. Food Health and Technology Innovations, Cilt: 8 Sayı: 17, 743–743. https://ajindex.com/articles/1586184
Tokuşoğlu Ö. (2025). “Food Stabilizers: Chemistry, Technology, and Application Areas (Gıda Stabilizatörleri: Kimyası Teknolojisi ve Uygulama Alanları)”. National Scientific Book. Dora Publisher LLC, Bursa. ISBN: 978-605-247-578-2. 1.Baskı. 358 p. (In Turkish)
Tokuşoğlu Ö. (2024). “Spices in Food Science: Chemistry, Nutraceutical Quality and Technology” (Gıda Bilimlerinde Baharatlar: Kimyası, Nutrasötik Farmasötik Kalite ve Teknolojisi)”. National Scientific Book. Sidas Media LLC., Çankaya,İzmir. ISBN: 978-625-95477-1-8 1.Baskı 440 p. (In Turkish)
Tokuşoğlu Ö. (2023). “Nutraceutical Food and Pharmaceutical Medicinal Fruit Aronia” (Nutrasötik Gıda ve Farmasötik Tıbbi Meyve Aronya)”. National Scientific Book. Sidas Media LLC., Çankaya,İzmir. ISBN: 978-625-94327-0-0. 1.Baskı 214 p. (In Turkish)
Tokuşoğlu Ö. (2017). “Frying Oils Science and Technology”. National Scientific Book. Dora Publisher LLC, Bursa. ISBN: 9789752447141 1.Baskı. 201 p. (In Turkish)
Tokuşoğlu Ö. (2018). “Food By-Product Based Functional Food Powders”. BOOK. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. ISBN 9781482224375. 306 page.
Tokuşoğlu Ö., Swanson B. (2015). “Improving Food Quality with Novel Food Processing”. BOOK. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. ISBN 9781466507241. 466 page.
Tokuşoğlu Ö., Clifford H. (2011). “Fruit and Cereal Bioactives: Sources, Chemistry & Applications”. BOOK. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. ISBN: 9781439806654; ISBN-10: 1439806659. 459 page.
Tokuşoğlu Ö. (2016). “Specialty Fruit Olives: Chemistry, Quality and Technology” (Özel Meyve Zeytin: Kimyası, Kalite ve Teknolojisi)”. Sidas Media LLC., Çankaya,İzmir. ISBN: 978-9944-5660-4-9. Genişletilmiş 2.Baskı. 472 p. (In Turkish)
Tokuşoğlu Ö. (2015). “Science and Technology of Cocoa, Chocolate and Chocolate Products” (Kakao, Çikolata ve Çikolatalı Ürünler Bilimi ve Teknolojisi)”. Sidas Media LLC., Çankaya,İzmir, ISBN 9786055267254 1.Baskı 232 p. (In Turkish)
Tokuşoğlu Ö. (2010). “Specialty Fruit Olives: Chemistry, Quality and Technology” (Özel Meyve Zeytin: Kimyası, Kalite ve Teknolojisi)”. Seher Matbaacılık.Yayın No: 006-1B; Sidas Media LLC., Fevzipaşa Bulvarı Çelik İş Merkezi-Çankaya,İzmir. ISBN: 978-9944-5660-4-9. 1.Baskı. 350 p. (In Turkish)
Tokuşoğlu Ö. (2007). “Green Gold Pistachio: Technology, Chemistry and Quality Control” (Yeşil Altın Antepfıstığı: Teknolojisi,Kimyası ve Kalite Kontrolü)” Sönmez Ofset Publisher, April 2007. ISBN: 978-9944-60-161-0. 86 p. (In Turkish)
Tokuşoğlu Ö. (2007). “Green Gold Pistachio: Technology, Chemistry and Quality Control” (Yeşil Altın Antepfıstığı: Teknolojisi,Kimyası ve Kalite Kontrolü)” Sönmez Ofset Publisher, April 2007. ISBN: 978-9944-60-161-0. 86 p. (In Turkish)