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. 34 No. 3 (2022): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2022-07-30

Review

A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations

Muhammad Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang
Abstract 125 | PDF Downloads 49 HTML Downloads 16 XML Downloads 6

Page 1-12

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Paper

Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries

Seung-Hyun Lee, Hafiz Muhammad Shahbaz, Se-Ho Jeong, Seok-Young Hong, Dong-Un Lee
Abstract 77 | PDF Downloads 28 HTML Downloads 8 XML Downloads 0

Page 13-24

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Original Article

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

Chawakwan Nitikornwarakul, Rodjanawan Wangpradid, Chirat Sirimuangmoon, Somwang Lekjing, Akihiro Nishioka, Tomonori Koda
Abstract 30 | PDF Downloads 14 HTML Downloads 9 XML Downloads 0

Page 25-34

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Impact Factor: 1.021 published in 2021 Journal of Citation Reports, Scopus CiteScore 2021: 1.9. 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).