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.

 

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Current Issue

Vol. 33 No. 3 (2021): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2021-09-10

Paper

Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe

Luyao Huang , Lingyun Zhang , Ruifen Li, Peng Liang
Abstract 67 | PDF Downloads 61 XML Downloads 64 HTML Downloads 4

Page 1-13

Food purchasing, preservation, and eating behavior during COVID-19 pandemic

Sibel Bölek
Abstract 67 | PDF Downloads 48 XML Downloads 49 HTML Downloads 9

Page 14-24

Quality of veiled olive oil: Role of turbidity components

Carlotta Breschi, Lorenzo Guerrini, Ferdinando Corti, Luca Calamai, Paola Domizio, Alessandro Parenti, Bruno Zanoni
Abstract 11 | PDF Downloads 11 XML Downloads 19 HTML Downloads 4

Page 33-46

Kaempferol protects rats with severe acute pancreatitis through regulating NF-κB and Keap1–Nrf2 signaling pathway

Jun Cai , Suyan Yao, Hao Wang, Wei Rong
Abstract 18 | PDF Downloads 13 XML Downloads 30 HTML Downloads 3

Page 25-32

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Impact Factor: 0.875 published in 2020 Journal of Citation Reports, Scopus CiteScore 2020: 1.5. 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).