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: 1
| Makale | Yazar | Sayfa |
|---|---|---|
| Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey | Latife Betül GÜL, Nilgün ÖZDEMİR, Osman GÜL, Cüneyt ÇIRAK, Ahmet Hilmi ÇON | 1–6 |
| Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough | Zeynep YAVUZ, Fatih TÖRNÜK, M. Zeki DURAK | 7–12 |
| Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup | Oğuz AYDEMİR, Ayşegül BEŞİR, Hanad MOHAMED ADEN | 13–17 |
| Top-spray agglomeration process applications in food powders: A review of recent research advances | İlyas ATALAR, Fehmi YAZICI | 18–25 |
| Food edible coating systems: A review | Zineb MAHCENE, Sara HASNI, Mohamed Bilal GOUDJİL, Aminata KHELİL | 26–33 |