Open Access Policy of the Association of Food Technology; Turkey

"The Association of Food Technology; Turkey" provides open access to its content in order to make articles and congress proceedings freely available to the scientific community and public for exchanging knowledge. Everyone has free and unlimited access to the full-text of articles published in "The Journal of Food" and of "proceedings of national and international congresses held by the Association of Food Technology; Turkey" without having any subscription or facing any price barriers.

"The Journal of Food", which is a peer-reviewed, established and reputable journal, is indexed by TÜBİTAK ULAKBİM TR Dizin, CrossRef, DergiPark Akademik, EBSCO Host, DOAJ, CiteFactor, Infobase Index, SciLit, Journal Index, BASE (Bielefeld Academic Search Engine), OCLS WorldCat, FAO Agris, CAB Abstracts, DIIF, Journal Factor, COSMOS, Scholarsteer, JIFACTOR, Research Impact Factor, Index Copernicus, Scientific World Index (Sciwindex), Scientific Indexing Services (SIS), CABI (CAB Direct), Academic Resource Index, IIJIF, Food Science and Technology Abstracts (FSTA) and Google Scholar. database systems in order to help maintain your publication records.

Open Access publications are more frequently cited due to their high publicity and availability.

Publications are also more easily searchable in search engines and indexing databases.

There is no cost for the editorial processing of each accepted articles and proceedings of the congresses held by the Association of Food Technology; Turkey. The registration fees of the congresses are not included in this manner.

Accepted articles and the proceedings published in the proceedings books of the congresses are immediately published online.