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. 2 (2021): ITALIAN JOURNAL OF FOOD SCIENCE (In Progress)

Published: 2021-04-04

Paper

Quality perception and willingness to pay: The case of red wine with health-beneficial effects

Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic
Abstract 308 | PDF Downloads 224 XML Downloads 208 HTML Downloads 52

Page 1-12

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The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Bojana Milicevic, Vladimir Tomović, Bojana Danilović, Dragiša Savić
Abstract 216 | PDF Downloads 130 XML Downloads 206 HTML Downloads 49

Page 24-34

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Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci
Abstract 196 | PDF Downloads 110 XML Downloads 205 HTML Downloads 43

Page 35-45

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Composition and nutritional evaluation of amino acids in Mimai Qu rice wine

Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin
Abstract 80 | PDF Downloads 35 XML Downloads 170 HTML Downloads 19

Page 46-53

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Comparison of social media platforms in terms of marketing performances of food companies

Seren Celimli, Hakan Adanacioglu
Abstract 78 | PDF Downloads 36 XML Downloads 164 HTML Downloads 18

Page 53-62

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Anti-staphylococcal effect of cinnamaldehyde in milk

Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Bošković Cabrol
Abstract 58 | PDF Downloads 15 XML Downloads 16 HTML Downloads 4

Page 108-116

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Review

Riboflavin removal by commercial bentonites and charcoals in white and red wine

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 156 | PDF Downloads 76 XML Downloads 230 HTML Downloads 38

Page 13-23

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Citrus species: Modern functional food and nutraceutical-based product ingredient

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 143 | PDF Downloads 42 XML Downloads 118 HTML Downloads 19

Page 63-107

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Impact Factor: 0.855 published in 2019 Journal of Citation Reports, Scopus CiteScore 2019: 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).