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. 3 (2021): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2021-09-10
Paper
Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe
Abstract 67 | PDF Downloads 61 XML Downloads 64 HTML Downloads 4Page 1-13
Food purchasing, preservation, and eating behavior during COVID-19 pandemic
Abstract 67 | PDF Downloads 48 XML Downloads 49 HTML Downloads 9Page 14-24
Quality of veiled olive oil: Role of turbidity components
Abstract 11 | PDF Downloads 11 XML Downloads 19 HTML Downloads 4Page 33-46
Kaempferol protects rats with severe acute pancreatitis through regulating NF-κB and Keap1–Nrf2 signaling pathway
Abstract 18 | PDF Downloads 13 XML Downloads 30 HTML Downloads 3Page 25-32
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).