Current Issue
Editor-in-Chief
PROF. PAOLO FANTOZZI
University of Perugia, Italy
About the Journal
The Italian Journal of Food Science is an international journal publishing original, basic, and applied papers, reviews, short communications, surveys, and opinions on food science and technology.
Online First
Rosa moschata leaf extract mitigates seizures, oxidative stress, and neurotransmitter imbalance in pentylenetetrazol-induced mice
Abstract 0 | Online PDF Downloads 0Rheological characterization of composite wheat flours enriched with protein-rich plant sources for nutritional enhancement
Abstract 0 | Online PDF Downloads 0Malnutrition of children and food supplements: a bibliometric approach
Abstract 0 | Online PDF Downloads 0Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits
Abstract 0 | Online PDF Downloads 0The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality
Abstract 0 | Online PDF Downloads 0Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp
Abstract 0 | Online PDF Downloads 0Sensory profile of wines produced from disease-resistant grapevine varieties grown in the Mediterranean area
Abstract 0 | Online PDF Downloads 0Current Issue
Vol. 37 No. 4 (2025): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2025-10-01
Review
Comprehensive review of alginate: Sources, synthesis, and application in the food packaging sector
Abstract 38 | PDF Downloads 16 HTML Downloads 0 XML Downloads 5Page 1-15
Paper
Rosa moschata leaf extract ameliorates Alzheimer’s disease in AlCl3 + D-galactose induced Alzheimer’s rat model via modulation of neuroinflammatory biomarkers and suppression of oxidative stress markers
Abstract 51 | PDF Downloads 14 HTML Downloads 0 XML Downloads 1Page 16-33
Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents
Abstract 35 | PDF Downloads 11 XML Downloads 6 HTML Downloads 0Page 34-46
Bicarbonate-assisted extraction of pomegranate peel (Punica granatum L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid
Abstract 45 | PDF Downloads 9 XML Downloads 3 HTML Downloads 0Page 47-73
Investigating changes in physicochemical, bioactive, and microbial properties of the cantaloupe pulp under ohmic heating treatment
Abstract 48 | PDF Downloads 12 XML Downloads 1 HTML Downloads 0Page 74-89
The antimicrobial activity of pomegranate peel extract incorporated in edible chitosan and gelatin coatings against Salmonella enterica on Medjool dates
Abstract 38 | PDF Downloads 16 XML Downloads 3 HTML Downloads 16Page 90-106
Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability
Abstract 39 | PDF Downloads 15 XML Downloads 3 HTML Downloads 0Page 107-120
Survey
Streamlined life cycle assessment of packaging waste in coffee preparation and consumption
Abstract 17 | PDF Downloads 8 XML Downloads 7 HTML Downloads 0Page 436-477
Original Article
Investigating on the inhibition of high-maturity mango storage diseases by antimicrobial Peptide PNMGL2 through induction and suppression of reactive oxygen metabolism
Abstract 27 | PDF Downloads 6 XML Downloads 1 HTML Downloads 0Page 121-138
Using fruit peel as a substrate for the isolation, biosynthesis, and optimization of glucoamylase by Bacillus sp. under submerged fermentation
Abstract 34 | PDF Downloads 11 XML Downloads 2 HTML Downloads 0Page 139-148
Bioactive compounds, antioxidant and antimicrobial activities of some fruits and vegetable peel enriched as a functional food in meat technology during frozen storage
Abstract 43 | PDF Downloads 13 XML Downloads 2 HTML Downloads 0Page 149-167
Fermentation and quality characteristics of peach wine with nectarine addition
Abstract 37 | PDF Downloads 11 XML Downloads 1 HTML Downloads 0Page 168-179
Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification
Abstract 39 | PDF Downloads 11 XML Downloads 2 HTML Downloads 0Page 180-193
Efficacy of Cinnamomum cassia essential oil as a natural preservative and flavoring agent to improve orange juice quality and safety
Abstract 38 | PDF Downloads 11 XML Downloads 3 HTML Downloads 0Page 194-208
Comparative analysis of antioxidant activities and phenolic contents in selected wild edible plants
Abstract 22 | PDF Downloads 10 XML Downloads 1 HTML Downloads 0Page 209-218
Optimization of fermentation parameters for enhanced and low-cost production of single-cell protein from rice polishing using Rhizopus oligosporus
Abstract 51 | PDF Downloads 18 XML Downloads 4 HTML Downloads 0Page 219-232
Evaluating composition of fatty acids in commonly used edible oils and fats on repeated frying for its nutritional quality implications
Abstract 20 | PDF Downloads 3 XML Downloads 2 HTML Downloads 0Page 233-243
Metallo-chlorophyll derivatives as food colorant: Intact chloroplasts from spinach leaf recovered by enzyme-assisted extraction
Abstract 29 | PDF Downloads 9 XML Downloads 1 HTML Downloads 0Page 244-254
Exploring consumers’ attitude and adoption intention toward plant-based meat alternatives in South India: Key drivers and barriers
Abstract 41 | PDF Downloads 9 XML Downloads 2 HTML Downloads 0Page 255-268
Micronutrient intake and HbA1c in Saudi Arabian patients with type 2 diabetes:
Abstract 29 | PDF Downloads 4 XML Downloads 2 HTML Downloads 0Page 269-278
Amaranth protein–cacao pectin/phenolic extract complex
Abstract 37 | PDF Downloads 14 XML Downloads 1 HTML Downloads 0Page 279-294
Development, physicochemical quality analysis, and nutritional evaluation of mango and date fruit bars, enriched with quinoa
Abstract 33 | PDF Downloads 12 XML Downloads 1 HTML Downloads 0Page 295-311
Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage
Abstract 42 | PDF Downloads 20 XML Downloads 2 HTML Downloads 0Page 312-325
Umbelliferone ameliorates acrylamide-induced brain damage by attenuating oxidative stress, inflammation, and apoptosis and restoring Nrf2/HO-1 in mice
Abstract 37 | PDF Downloads 14 XML Downloads 2 HTML Downloads 0Page 326-338
Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste
Abstract 34 | PDF Downloads 8 XML Downloads 2 HTML Downloads 0Page 339-351
Investigating the synergistic and modulatory effects of cannabidiol with levodopa and dietary protein in Parkinson’s disease
Abstract 39 | PDF Downloads 5 XML Downloads 3 HTML Downloads 0Page 352-363
Pairing Prosecco wine and Asiago cheese: Insights from a panel assessment and consumer test
Abstract 39 | PDF Downloads 13 XML Downloads 2 HTML Downloads 0Page 364-382
Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice
Abstract 28 | PDF Downloads 8 XML Downloads 1 HTML Downloads 0Page 383-402
Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying
Abstract 35 | PDF Downloads 27 XML Downloads 3 HTML Downloads 0Page 403-421
Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses
Abstract 34 | PDF Downloads 16 XML Downloads 2 HTML Downloads 0Page 422-435
Research
Elucidating aflatoxins profile and recommended detoxification procedures in corn, rice, and wheat
Abstract 37 | PDF Downloads 20 XML Downloads 3 HTML Downloads 0Page 478-487
Impact Factor: 3.6 published in 2023 Journal of Citation Reports, Scopus CiteScore 2023: 4.2. IJFS is abstracted/indexed in: Chemical Abstracts Service (USA); Foods Adlibra Publ. (USA); Gialine - Ensia (F); Institut Information Sci. Acad. Sciences (Russia); Institute for Scientific Information; CurrentContents®/AB&ES; SciSearch® (USA-GB); Int. Food Information Service - IFIS (D); Int. Food Information Service - IFIS (UK); UDL-Edge Citations Index (Malaysia); EBSCO Publishing; Index Copernicus Journal Master List (PL).