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. 2 (2022): ITALIAN JOURNAL OF FOOD SCIENCE
Antimicrobial synergistic effects of dietary flavonoids rutin and quercetin in combination with antibiotics gentamicin and ceftriaxone against E. coli (MDR) and P. mirabilis (XDR) strains isolated from human infections: Implications for food–medicine interactionsAbstract 150 | PDF Downloads 53 HTML Downloads 331 XML Downloads 1
Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic propertiesAbstract 96 | PDF Downloads 29 HTML Downloads 437 XML Downloads 2
Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical propertiesAbstract 442 | PDF Downloads 144 HTML Downloads 415 XML Downloads 80
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).