Akademik Gida

Aims & Scope

The scope of the Academic Food Journal (Akademik Gida) is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements through a respected peer-reviewed publication.

The Academic Food Journal serves as a forum for important research and developments in food science and technology.

View Aims & Scope

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Metrics & Ranking

SJR (SCImago Journal Rank)

Year	Value
2024	0.150

Quartile

Year	Value
2024	Q4

Journal Rank

Year	Value
2024	24536

Journal Citation Indicator

Year	Value
2024	68

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Türkiye’de Satışa Sunulan UHT ve Pastörize Ä°nek Sütü Örneklerinin Toplam Antioksidan Kapasitesi ve Fenolik Madde İçeriÄŸi

  Citation: 25

  Authors: Kübra, Damla, Özge, Tapani, Yusuf, Oğuz

• Bal ve DiÄŸer Arı Ãœrünlerinin Bazı Özellikleri ve Ä°nsan SaÄŸlığı Ãœzerine Etkileri

  Citation: 25

  Authors: Ceren, Mustafa, Sultan

• Gıda İçin Gelecek Öngörüleri: Yıl 2050 | Foresights for Future of Food: The Year 2050

  Citation: 21

  Authors: Çağlar, Mustafa

• Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriÄŸi, Antioksidan Kapasite ve Antimikrobiyal Aktivite Ãœzerine Etkileri | Effects of Propolis Extraction with Different Solvents on Total Phenolic Content, Antioxidant Capacity and Antimicrobial Activity

  Citation: 21

  Authors: Zeynep, Muhammet

• Fenolik BileÅŸiklerin BaÄŸlı Formları ve Biyoyararlılığı | Bound Forms of Phenolic Compounds and their Bioavailability

  Citation: 20

  Authors: Gülşah, Oktay

• Türkiye'nin CoÄŸrafi Ä°ÅŸaretli Peynirleri | Geographical Indication Cheeses of Turkey

  Citation: 19

  Authors: Songül, Mehmet Ali

• Artvin Ä°linde Geleneksel Olarak Ãœretilen Farklı Marmelat ÇeÅŸitlerinin Bazı Fiziksel ve Kimyasal Özellikleri, Antioksidan Aktiviteleri ve Fenolik Profilleri | Some Physical and Chemical Properties, Antioxidant Activities and Phenolic Profiles of Different Marmalades Traditionally Produced in Artvin, Turkey

  Citation: 16

  Authors: Memnune, Elif Feyza, Hanife, Hüseyin

• Nar (Punica granatum L.) KabuÄŸunun Ä°n Vitro Antidiyabetik, Antienflamatuar, Sitotoksik, Antioksidan ve Antimikrobiyal Aktivitesi | In Vitro Antidiabetic, Antiinflammatory, Cytotoxic, Antioxidant and Antimicrobial Activities of Pomegranate (Punica granatum L.) Peel

  Citation: 15

  Authors: Tuğba, Özlem, Haki, Hüseyin

• GeleceÄŸin Alternatif Protein Kaynağı: Yapay Et | Alternative Protein Source of the Future: Artificial Meat

  Citation: 15

  Authors: Ece, Pınar

• Functional Ice Cream Technology | Fonksiyonel Dondurma Teknolojisi

  Citation: 14

  Authors: Ayla, Mehmet Ali

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