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. 1 (2021): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2021-02-06
Paper
Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying
Abstract 126 | PDF Downloads 127 XML Downloads 16 HTML Downloads 18Page 1-15
Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying
Abstract 116 | PDF Downloads 78 XML Downloads 15 HTML Downloads 21Page 16-28
Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?
Abstract 87 | PDF Downloads 48 XML Downloads 15 HTML Downloads 16Page 29-38
The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system
Abstract 94 | PDF Downloads 64 XML Downloads 14 HTML Downloads 29Page 39-45
Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
Abstract 59 | PDF Downloads 65 XML Downloads 12 HTML Downloads 20Page 46-51
Sensory properties of iodine-biofortified potatoes
Abstract 102 | PDF Downloads 82 XML Downloads 11 HTML Downloads 18Page 52-60
The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability
Abstract 94 | PDF Downloads 56 XML Downloads 13 HTML Downloads 15Page 61-72
Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation
Abstract 33 | PDF Downloads 20 XML Downloads 2 HTML Downloads 2Page 84-95
Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation
Abstract 29 | PDF Downloads 22 XML Downloads 6 HTML Downloads 5Page 96-105
Analytical approaches for discriminating native lard from other animal fats
Abstract 47 | PDF Downloads 16 XML Downloads 5 HTML Downloads 7Page 106-115
Review
Garlic greening: Pigments biosynthesis and control strategies
Abstract 117 | PDF Downloads 53 XML Downloads 4 HTML Downloads 9Page 73-83
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).