Journal Report

International Journal of Gastronomy Research

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Journal Information
Journal Title
International Journal of Gastronomy Research
Publisher
ISSN
2980-1532
E-ISSN
2822-6143
Database
ERIH PLUS
Domain
Health Sciences, Life Sciences, Physical Sciences, Social Sciences
Classification History
Year A+ A B C
2026 ✓
2025
2024
2023
2021/2022
2020
2019
2018
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
The Relationship of Willingness to Eat Whole Grains and Fermented Food Consumption with Mental Wellness
Aliye Özenoğlu, İsmet Öztürk, Cahit Erkul
2026-9-1 Vol. 5 Issue 2 Pages 79-89
DOI: 10.56479/ijgr-82
Retraction Notice: “Small Grain Production as an Adaptive Strategy to Diet Diversification: A Case of a Selected Village in Norton Rural District, Zimbabwe”
2026-6-23 Vol. 5 Issue 1 Pages 78-78
DOI: 10.56479/ijgr-88
The Psychological Effects of Color on Consumers in the Gastronomy Sector
Aslı Aksoy, Esma Talay
2026-6-17 Vol. 5 Issue 1 Pages 61-77
DOI: 10.56479/ijgr-75
Lactic-Acid-Fermented Chlorella vulgaris as a Novel Ingredient for Gummy Candies: Physicochemical, Textural, and Sensory Characteristics
Serpil Pekdogan Goztok, Cihat Guner
2026-6-11 Vol. 5 Issue 1 Pages 48-60
DOI: 10.56479/ijgr-72
Culinary Heritage as a Driver of Experiential Tourism: Examining the Behavioural Dispositions of Tourists Engaging with Wazwan in the Kashmir Valley
Shahnawaz Chowdhary, Narendra Kumar, Asrar Ghaus
2026-5-17 Vol. 5 Issue 1 Pages 29-47
DOI: 10.56479/ijgr-71
Indigenous Root Vegetables in Zimbabwe: A Qualitative Study of Local Knowledge, Consumption, and Health Perceptions
Patience Chitupa, Clotildah Kazembe, Enes Madzikatire et al.
2026-4-9 Vol. 5 Issue 1 Pages 13-28
DOI: 10.56479/ijgr-69
From Mughal Royalty to National Symbol: A Qualitative Ethnographic Study of Nihari in Pakistan
Tehreem Zahra, Francesco Perono Cacciafoco
2026-3-30 Vol. 5 Issue 1 Pages 1-12
DOI: 10.56479/ijgr-63
Digital Transformation and AI-Powered Unmanned Instant Noodle Production Systems
Cihat Güner, Hakan Başdoğan, Abdullah Eriş
2025-12-20 Vol. 4 Issue 2 Pages 86-96
DOI: 10.56479/ijgr-60
The Perspective of Turkish Chefs on Artificial Foods in the Context of Sustainable Gastronomy
Şinasi Özmen, Gaye Deniz
2025-11-14 Vol. 4 Issue 2 Pages 75-85
DOI: 10.56479/ijgr-64
New Generation Gastronomy: A Literature Review on Generation Z's Approach to Gastronomy
Tuğçe Soyadlı
2025-11-3 Vol. 4 Issue 2 Pages 69-74
DOI: 10.56479/ijgr-56
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Printed: October 27, 2026 17:38