Dergiler / European Food Science and Engineering
European Food Science and Engineering
European Food Science and Engineering
The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (June and December) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges. A DOI number will be given for each article published since 2022. European Food Science and Engineering indexed in Index Copernicus, Infobase Index, Asos Index, CrossRef, Google Scholar, Worldcat, Road Index, Academic Resource Index, Directory of Research Journal Indexing, Citefactor, etc.
2021 · Cilt: 2 - Sayı: 2
| Makale | Yazar | Sayfa |
|---|---|---|
| Chemical composition and health effects of quinoa: Areview | Emine OKUMUŞ, Mehmet Ali TEMİZ | 34–39 |
| Effect of thermosonication on functional and rheological properties of green lentil protein | Tuğba BASKINCI, Dea Amalia AMANDA APUD, Osman GÜL | 40–45 |
| A review on fatty acid profiles of edible wild mushrooms from Turkey | Sanem BULAM, Nebahat ÜSTÜN, Aysun PEKŞEN | 46–51 |
| Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review | Sanem BULAM, Nebahat ÜSTÜN, Aysun PEKŞEN | 52–58 |
| Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread | Elif ÇAKIR, Ruşen METİN YILDIRIM, Görkem ÖZÜLKÜ, Fatih TÖRNÜK, Doç. Dr. Ömer Said TOKER, Osman SAĞDIÇ, Muhammet ARICI | 59–64 |