Turkish Journal of Agriculture - Food Science and Technology


Turkish Journal of Agriculture - Food Science and Technology (TURJAF) aims to publish original and cutting-edge research results and reviews on Agriculture related aspects of life sciences. Emphasis will be given to studies involving farm animals (cattle, buffaloes, sheep, goats, horses, pigs and poultry), plant (horticultural crops, field crops), aquatic products (but studies with aquatic and laboratory animal species can be considered for publication if the areas are related to fundamental aspects of farm animals), soil science, sustainable farming systems, agricultural economics, genetics and plant breeding, forest science, plant protection science, plant, soil and environment, research in agricultural engineering, soil and water research and agricultural statistics.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) features reviews as well as original and technical articles on basic and applied food research. The main objective of this periodical is the dissemination of information relating to current research results, novel theories and technologies, and professional activities across geographical as well as academic boundaries. Coverage ranges from chemistry, biotechnology, nutrition, physical and physicochemical properties, processing, cooking, unit operations, analysis, measurements and control, safety and health to marketing and environmental aspects related to food.

Starting January 2017, $US 30 will be charged per article uploaded to the system upon acceptance for publication regardless of the page count. The reasons for the publication charge are as follows,

1. DOI application charges, 2. Increasing internet charges, and 3. Personnel expenses of the journal.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) offers authors; •monthly publishing •full text of papers available free on-line (open access) •fast publication times: your paper will appear online as soon as it is ready.


Vol 4, No 11 (2016)

Table of Contents

Agricultural Technologies

A Natural Intuition Underlying Vernalization Case in Plants: Epigenetic PDF (Türkçe)
Behcet İnal, Serdar Altıntaş 973-980
The Volumetrical, Geometrical and Frictional Properties of White Mulberry (Morus alba L.) Fruits PDF
Ebubekir Altuntaş 987-990

Agriculture and Environment

Physicochemical Analysis of Water Quality of Brook Kuruçay PDF
Ekrem Mutlu, Arzu Aydın Uncumusaoğlu 991-998

Animal Production

Effect of Storage Time on Nutrient Composition and Quality Parameters of Corn Silage PDF
Betül Zehra Sarıçiçek, Birgül Yıldırım, Zahide Kocabaş, Emel Ozgumus Demir 934-939
Trace Minerals in Poultry Nutrition and the Efficiency of Chelating Forms PDF (Türkçe)
Kasım Özek 946-951
Wooden Breast Problem in Broiler Chickens PDF (Türkçe)
Ahmet Tekeli, Akif Özcan, Hasan Rüştü Kutlu 962-967
Economic Evaluation of Natural and Artificial Incubated Geese in Intensive and Free-Range Production Systems PDF (Türkçe)
Mehmet Akif Boz, Musa Sarıca, Umut Sami YAMAK 981-986
Sustainability Organic Agriculture and Livestock Production with Respect to European Union in Eastern Anatolia and East Black Sea Regions PDF
Vecihi Aksakal, Sümer Haşimoğlu, Bahri Bayram, Yaşar Erdoğan, Hilal Ürüşan Altun, Mahir Murat Cengiz 1024-1030

Crop Production

A New Pest in Tomato Production: Lasioptera sp (Diptera:Cecidomyiidae) PDF (Türkçe)
Nurdan Topakcı, Utku Yükselbaba 914-918
Effects of Different Forms and Doses of Sulphur Application on Wheat PDF
Halil Erdem, Mustafa Bülent Torun, Nazife Erdem, Atilla Yazıcı, İnci Tolay, Elif Günal, Faruk Özkutlu 957-961
Stability Analysis for Seed Yield over Environments in Coriander PDF
Sangeeta Yadav, Arun Kumar Barholia 1014-1016

Food Technologies

Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables PDF (Türkçe)
Serap Coşansu, Özlem Kıymetli 919-925
Mold Flora of Traditional Cheeses Produced in Turkey PDF (Türkçe)
Musa Yalman, Seda Özdikmenli Tepeli, Nükhet Nilüfer Demirel Zorba 926-933
Determination of Effective Diffusion Coefficient of Gemlik Olives in Table Olive Production and The Effects of Salt Concentration On Lactic Acid and Reducing Sugar PDF (Türkçe)
Ömer Faruk Gamlı 940-945
Consumers’ Perception About Genetically Modified Foods and Their Purchase Intention in the City Center of Hatay, Turkey PDF
Ahmet Duran Çelik, Erdal Dağıstan 952-956
Investigation of The Effectiveness of Some Plant Compounds and Essential Oils of Corymbia Citriodora Against Foodborne Pathogens PDF
Cemil Kürekci, Mustafa Yipel, Sevda Pehlivanlar Önen 968-972
Microbiological and Chemical Quality of Feta Cheeses Consumed in Van PDF (Türkçe)
Enise Akel, Süleyman Alemdar 999-1005
Changes in Total Phenolic and Protein Contents during Production of Protein Isolates from Carica papaya (Pawpaw) Seeds PDF
Oseni Kadiri, Saka O Gbadamosi, Babatunde Olawoye, Charles T Akanbi 1006-1013
Antimicrobial Activity of Various Plant Extracts on Pseudomonas Species Associated with Spoilage of Chilled Fish PDF
Osan Bahurmiz, Rosma Ahmad, Noryati Ismail, Frederick Adzitey, Shaida-Fariza Sulaiman 1017-1023
The Profile of Good Hygiene Practice of Catering Service Sector in Samsun PDF (Türkçe)
Sibel Özçakmak, Osman Gül 1031-1038


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ISSN: 2148-127X

Turkish JAF Sci.Tech.

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