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. 36 No. 3 (2024): ITALIAN JOURNAL OF FOOD SCIENCE (in progress)
Published: 2024-07-01
Paper
Antioxidant and antibacterial effect of lemon verbena leaves’ (Lippia citriodora) extract as a natural preservative on refrigerated meat patties during storage
Abstract 378 | PDF Downloads 335 HTML Downloads 0 XML Downloads 19Page 95-114
Chamuangone-rich rice bran oil ameliorates neurodegeneration in AlCl3/D-galactose model via modulation of behavioral, biochemical, and neurochemical parameters
Abstract 241 | PDF Downloads 146 HTML Downloads 0 XML Downloads 9Page 184-202
Leonurine as a dietary compound: Its role in ferroptosis inhibition through Nrf2 signaling pathway activation
Abstract 87 | PDF Downloads 56 HTML Downloads 0 XML Downloads 7Page 224-242
Review
Innovative trends and strategies for the integral valorization of products in the beer supply chain
Abstract 205 | PDF Downloads 147 HTML Downloads 0 XML Downloads 37Page 20-39
Short Communications
Exploring immuno-genetic resistance in pigs to the food-borne zoonotic pathogen, Toxoplasma gondii: A serological study in Central Italy
Abstract 152 | PDF Downloads 120 HTML Downloads 0 XML Downloads 11Page 72-79
Original Article
Irrigation effects on aromatics and phenolics of eggplant (Solanum melongena)
Abstract 180 | PDF Downloads 146 HTML Downloads 0 XML Downloads 31Page 1-10
Acute oral toxicity and safety assessment of Morus alba L. (Moraceae) methanol fruit extract in mice
Abstract 163 | PDF Downloads 127 HTML Downloads 0 XML Downloads 20Page 11-19
Evidence of microplastic contamination in the food chain: an assessment of their presence in the gastrointestinal tract of native fish
Abstract 211 | PDF Downloads 158 HTML Downloads 0 XML Downloads 14Page 40-49
Effects of various extract drinks on endurance in long-distance running training
Abstract 130 | PDF Downloads 104 HTML Downloads 0 XML Downloads 17Page 50-56
Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds
Abstract 174 | PDF Downloads 138 HTML Downloads 0 XML Downloads 14Page 57-71
Anacyclus pyrethrum extracts: examination of bioactive compounds and therapeutic implications through in vivo, in vitro, and in silico assays
Abstract 189 | PDF Downloads 141 HTML Downloads 0 XML Downloads 22Page 80-94
Unveiling the anti-tumor and anti-fibrotic potentials of Kanglaite in esophageal cancer through PVT1/TGF-β/Smad axis inhibition
Abstract 115 | PDF Downloads 78 HTML Downloads 0 XML Downloads 13Page 115-125
Antibacterial and anticancer activities of cardamom volatile oil and its application in food covering
Abstract 182 | PDF Downloads 125 HTML Downloads 0 XML Downloads 50Page 126-140
Effects of moisture content and storage method on the physical properties of dried persimmon during frozen storage
Abstract 124 | PDF Downloads 88 HTML Downloads 0 XML Downloads 15Page 141-150
Characteristics of apricot yogurt fermented with different culture straıns and stevıa
Abstract 147 | PDF Downloads 100 HTML Downloads 0 XML Downloads 19Page 151-163
Nutritional potential, phytochemical analysis, and biological activities of quinoa (Chenopodium quinoa Willd.) seeds from arid zone culture
Abstract 225 | PDF Downloads 154 HTML Downloads 0 XML Downloads 19Page 164-175
The stability of phycocyanin extracted from Arthrospira platensis against osmotic, acid, and temperature stress conditions
Abstract 196 | PDF Downloads 113 HTML Downloads 0 XML Downloads 24Page 176-183
Storage quality assessment of a sheet snack produced from liang leaves (Gnetum gnemon var. tenerum)
Abstract 87 | PDF Downloads 58 HTML Downloads 0 XML Downloads 10Page 203-223
Usefulness of Moringa oleifera seed extract as Coagulant for the production of fresh camel cheese
Abstract 150 | PDF Downloads 98 HTML Downloads 0 XML Downloads 18Page 243-253
Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility
Abstract 77 | PDF Downloads 57 HTML Downloads 0 XML Downloads 8Page 254-262
Citrus reticulata flavonoids as a valuable source for reducing meat-borne Aeromonas hydrophila
Abstract 93 | PDF Downloads 50 HTML Downloads 0 XML Downloads 12Page 263-275
Impact of simulated in vitro gastrointestinal digestion on phenolic compounds and the antioxident potential of olive pomace
Abstract 113 | PDF Downloads 74 HTML Downloads 0 XML Downloads 8Page 276-290
Kaempferol-3-O-rutinoside protects myocardial cell injury by inhibiting the TXNIP/NLRP3 pathway
Abstract 96 | PDF Downloads 56 HTML Downloads 0 XML Downloads 6Page 291-300
Effect of adding fenugreek and Nigella sativa to white rice on postprandial glycemic and appetite responses in healthy individuals
Abstract 60 | PDF Downloads 51 HTML Downloads 0 XML Downloads 4Page 301-308
Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
Abstract 63 | PDF Downloads 39 HTML Downloads 0 XML Downloads 3Page 309-319
Impact Factor: 2.6 published in 2022 Journal of Citation Reports, Scopus CiteScore 2023: 2.6. 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).