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. 35 No. 4 (2023): ITALIAN JOURNAL OF FOOD SCIENCE (in progress)
Published: 2023-10-02
Review
A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro
Abstract 151 | PDF Downloads 195 HTML Downloads 32 XML Downloads 53Page 31-49
Paper
Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella
Abstract 192 | PDF Downloads 226 HTML Downloads 40 XML Downloads 53Page 1-11
Age, sex, and chilling effects on goat meat
Abstract 302 | PDF Downloads 187 HTML Downloads 35 XML Downloads 51Page 12-20
Determination of Nε-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry
Abstract 122 | PDF Downloads 155 HTML Downloads 38 XML Downloads 49Page 21-30
Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii
Abstract 87 | PDF Downloads 142 HTML Downloads 29 XML Downloads 44Page 50-57
Original Article
Test conditions of texture profile analysis for frozen dough
Abstract 143 | PDF Downloads 135 HTML Downloads 24 XML Downloads 43Page 58-68
Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method
Abstract 98 | PDF Downloads 105 HTML Downloads 18 XML Downloads 39Page 69-78
Effect of the addition of palmitic acid on fattening performance, carcass and meat quality of sheep
Abstract 92 | PDF Downloads 94 HTML Downloads 4 XML Downloads 26Page 79-87
Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus
Abstract 67 | PDF Downloads 46 HTML Downloads 0 XML Downloads 9Page 88-101
Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)
Abstract 47 | PDF Downloads 44 HTML Downloads 0 XML Downloads 8Page 102-110
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).