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.
Vol. 34 No. 3 (2022): ITALIAN JOURNAL OF FOOD SCIENCE
A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulationsAbstract 108 | PDF Downloads 39 HTML Downloads 14 XML Downloads 3
Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French friesAbstract 51 | PDF Downloads 12 HTML Downloads 5 XML Downloads 0
Impact Factor: 1.021 published in 2021 Journal of Citation Reports, Scopus CiteScore 2021: 1.9. 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).