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.
Current Issue
Vol. 33 No. 4 (2021): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2021-10-11
Paper
Effects of the drying method for flowers of Cynara cardunculus var. Altilis on milk coagulating properties
Abstract 31 | PDF Downloads 46 HTML Downloads 14 XML Downloads 49Page 57-66
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
Abstract 176 | PDF Downloads 125 HTML Downloads 39 XML Downloads 213Page 1-10
Paulownia tomentosa flower polysaccharide as an effective immunopotentiator to enhance immune responses for Newcastle disease vaccine in mice
Abstract 68 | PDF Downloads 36 HTML Downloads 7 XML Downloads 117Page 11-20
Local food consumption during the covid-19 pandemic
Abstract 89 | PDF Downloads 69 HTML Downloads 6 XML Downloads 111Page 21-32
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily
Abstract 63 | PDF Downloads 44 HTML Downloads 4 XML Downloads 82Page 33-42
Review
Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)
Abstract 81 | PDF Downloads 42 HTML Downloads 5 XML Downloads 83Page 43-56
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).