About the Journal

The International Journal of Gastronomy Research  (ISSN: 2980-1532) is an anonymous peer-reviewed academic journal that focuses on gastronomy research. IJGR does not charge any publication fees.

IJGR is a free open access journal, meaning that all published content is freely accessible to readers.  There is no fee for submission and publication, and all of its contents are freely available at cost. 

IJGR is an international journal, and its publication language is English only. The journal is published twice a year (June and December).

IJGR aims to contribute to the development of gastronomy science by ensuring dissemination of knowledge on gastronomy, culinary arts, and all its related fields based on scientific principles.

We invite both theoretical and research articles on the subject of gastronomy. All articles undergo an anonymous peer-review process conducted by a minimum of two reviewers selected by the editor.

Licensing (CC BY-NC) : All content is licensed under Creative Commons Attribution-NonCommercial, allowing for the remixing, adaptation, and creation of derivative works for non-commercial purposes, provided proper attribution to IJGR is given. 

Plagiarism: Articles containing plagiarism or exhibiting high similarity rates with other works will not be considered for publication in our journal. Please provide a similarity report for your article during the submission stage.

Address: Suite E3003, 82a James Carter Road, Mildenhall, Suffolk, United Kingdom, IP28 7DE
ISSN:  2980-1532

Instagram: https://www.instagram.com/gastronomyresearch/
Twitter: https://twitter.com/GastronomyIJGR

Current Issue

Vol. 3 No. 1 (2024): June 2024
					View Vol. 3 No. 1 (2024): June 2024

eISSN: 2980-1532
Field: Gastronomy, Tourism, and Food
Type: Peer - Reviewed Journal
Publishing: Semiannual  (June and December)

Published: 2024-06-30

Research Article

  • Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production

    Aladin Ibrahim, Justin P. H. Dalupan, Jobb M.E. Dongosa, Gerill M. Bretana, Ruther J.S. Cajulao
    DOI: https://doi.org/10.56479/ipeak.2024.012201
  • Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets

    Baris Yalinkilic, Ayhan Cigdem
    DOI: https://doi.org/10.56479/ijgr-37
  • Psychrotrophic Bacteria and Yeast Populations in Turkish White and Tulum Cheeses

    Sacide Bengu Tunaydın, Sercan Güvercin, Abit Ervan, Ismet Ozturk
    DOI: https://doi.org/10.56479/ijgr-40

Review Article

  • The Common Agricultural and Food Policy of the European Union: An Assessment of its Framework, Stages and Regulations

    Halil Günay
    DOI: https://doi.org/10.56479/ipeak.2024.01161
  • An Innovative Approach in Gastronomy: Ultrasound Technology

    Mehmet Baslar
    DOI: https://doi.org/10.56479/ijgr-38
View All Issues