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.

 

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Current Issue

Vol. 33 No. 2 (2021): ITALIAN JOURNAL OF FOOD SCIENCE (In Progress)

Published: 2021-04-04

Paper

Quality perception and willingness to pay: The case of red wine with health-beneficial effects

Jelena Ruso, Jovan Filipovic, Milica Maricic, Vesna Spasojevic Brkic
Abstract 389 | PDF Downloads 301 XML Downloads 425 HTML Downloads 64

Page 1-12

The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Bojana Milicevic, Vladimir Tomović, Bojana Danilović, Dragiša Savić
Abstract 260 | PDF Downloads 170 XML Downloads 425 HTML Downloads 55

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci
Abstract 238 | PDF Downloads 144 XML Downloads 417 HTML Downloads 48

Page 35-45

Composition and nutritional evaluation of amino acids in Mimai Qu rice wine

Kaizheng Zhang, Wenchi Wu, Wei Zou, Zhenhui Kang, Qin Yan, Yue Qin
Abstract 116 | PDF Downloads 65 XML Downloads 384 HTML Downloads 24

Page 46-53

Comparison of social media platforms in terms of marketing performances of food companies

Seren Celimli, Hakan Adanacioglu
Abstract 122 | PDF Downloads 62 XML Downloads 378 HTML Downloads 30

Page 53-62

Anti-staphylococcal effect of cinnamaldehyde in milk

Milijana Babic, Milica Glisic, Jasna Djordjevic, Nemanja Zdravkovic, Radoslava Savic-Radovanovic, Milan Baltic, Marija Bošković Cabrol
Abstract 96 | PDF Downloads 45 XML Downloads 229 HTML Downloads 9

Page 108-116

Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

Anna Maria Belmonte, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, Domenico Pietro Lo Fiego
Abstract 232 | PDF Downloads 32 XML Downloads 134 HTML Downloads 6

Page 117-128

Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Associate Prof. Dr. Somwang Lekjing, Associate Prof. Dr. Karthikeyan Venkatachalam
Abstract 24 | PDF Downloads 22 XML Downloads 96 HTML Downloads 1

Page 129-141

Review

Riboflavin removal by commercial bentonites and charcoals in white and red wine

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 178 | PDF Downloads 99 XML Downloads 443 HTML Downloads 42

Page 13-23

Citrus species: Modern functional food and nutraceutical-based product ingredient

Mariarosaria Leporini, Rosa Tundis, Vincenzo Sicari, Monica Rosa Loizzo
Abstract 264 | PDF Downloads 96 XML Downloads 367 HTML Downloads 25

Page 63-107

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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).