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. 37 No. 2 (2025): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2025-04-01
Opinion Paper
Inhaled and ingested smoke: The health effects of tobacco and smoked foods
Abstract 31 | PDF Downloads 25 XML Downloads 0 HTML Downloads 0Page 440-450
Review
Nutritional values, bioactive compounds, and biological activities of some edible indigenous plants from Thailand: A review
Abstract 114 | PDF Downloads 80 HTML Downloads 0 XML Downloads 4Page 164-187
Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products
Abstract 124 | PDF Downloads 65 HTML Downloads 0 XML Downloads 8Page 295-318
Quality of life in asthmatic patients: Pre- and post-COVID-19
Abstract 91 | PDF Downloads 47 HTML Downloads 0 XML Downloads 4Page 347-360
Paper
Protective effect of rosmarinic acid against 5-fluorouracil-induced cardiotoxicity in mice via modulation of inflammation, oxidative stress, and apoptosis and restoration of NRF2/HO-1
Abstract 82 | PDF Downloads 56 HTML Downloads 0 XML Downloads 8Page 51-64
Phytochemical contents, antioxidant activity, and functional properties of encapsulated girgir (Eruca sativa), figl (Raphanus sativus), and cabbage (Brassica oleracea var. capitata) extracts
Abstract 100 | PDF Downloads 85 HTML Downloads 0 XML Downloads 7Page 82-106
Antimicrobial resistance of Salmonella spp. recovered from raw chicken meat at abattoirs and retail markets in Jordan
Abstract 185 | PDF Downloads 88 HTML Downloads 0 XML Downloads 8Page 216-227
Unlocking the neuroprotective potential of Citrus japonica peel oil: Gas chromatography-mass spectrometry analysis and anti-Parkinsonian activity in a paraquat rat model
Abstract 149 | PDF Downloads 41 HTML Downloads 0 XML Downloads 7Page 391-412
Original Article
Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples
Abstract 83 | PDF Downloads 60 HTML Downloads 0 XML Downloads 11Page 1-11
Oxidative stability of echium crude oil during the cold-press extraction process
Abstract 69 | PDF Downloads 60 HTML Downloads 0 XML Downloads 10Page 12-22
Antioxidant and antibacterial activities of Matricaria chamomilla and Teucrium polium essential oils: Possible use in food preservation
Abstract 96 | PDF Downloads 58 HTML Downloads 0 XML Downloads 8Page 23-34
Impact of Faba bean protein isolate on burger shelf-life: analyzing texture, oxidation, color, and microbial stability
Abstract 60 | PDF Downloads 54 HTML Downloads 0 XML Downloads 10Page 35-50
Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins
Abstract 88 | PDF Downloads 69 HTML Downloads 0 XML Downloads 10Page 65-81
Enhancing the physicochemical properties and oxidative stability of wheat germ oil by blending with local and imported buffalo (Bubalus bubalis) butter fats
Abstract 88 | PDF Downloads 50 HTML Downloads 0 XML Downloads 3Page 107-133
Biological synthesis of iron nanoparticles: characterization and therapeutic potential using Grewia optiva leaf extract
Abstract 92 | PDF Downloads 58 HTML Downloads 0 XML Downloads 9Page 134-148
The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil
Abstract 61 | PDF Downloads 45 HTML Downloads 0 XML Downloads 3Page 149-163
Wedelolactone mitigates mitochondrial dysfunction to enhance food-related biochemical interventions in disc degeneration
Abstract 65 | PDF Downloads 34 HTML Downloads 0 XML Downloads 8Page 205-215
Tackling food spoilage bacteria: How pomegranate peel extract can improve beef safety
Abstract 70 | PDF Downloads 48 HTML Downloads 0 XML Downloads 3Page 228-240
Nimbolide as a bioactive compound in food science: inhibition of proliferation and glycolysis in endometriosis cells
Abstract 66 | PDF Downloads 38 HTML Downloads 0 XML Downloads 3Page 241-251
Exploring the potential of kinsenoside as a functional food bioactive: attenuation of isoproterenol-induced H9c2 cell damage through NLRP3 inflammasome inhibition
Abstract 74 | PDF Downloads 32 HTML Downloads 0 XML Downloads 2Page 252-260
Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks
Abstract 103 | PDF Downloads 46 HTML Downloads 0 XML Downloads 114Page 261-275
Food security through triacontanol priming: Mitigating chromium stress and boosting yield in Raphanus sativus L.
Abstract 96 | PDF Downloads 43 HTML Downloads 0 XML Downloads 5Page 276-294
The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties
Abstract 149 | PDF Downloads 101 HTML Downloads 0 XML Downloads 11Page 319-333
Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread
Abstract 95 | PDF Downloads 55 HTML Downloads 0 XML Downloads 7Page 334-346
Meat sarcocystosis: a critical meat-borne parasite impacting carcasses in abattoirs
Abstract 96 | PDF Downloads 59 HTML Downloads 0 XML Downloads 11Page 361-373
Is fructose consumption associated with diet quality?: A cross-sectional study
Abstract 110 | PDF Downloads 46 HTML Downloads 0 XML Downloads 6Page 374-381
Scale-up of spirulina protein extraction process for pilot reactor design
Abstract 314 | PDF Downloads 111 HTML Downloads 0 XML Downloads 12Page 382-390
Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis)
Abstract 287 | PDF Downloads 113 HTML Downloads 0 XML Downloads 21Page 423-439
Research
Exploring gluten-free cake: a comprehensive investigation of development, functionality, and structure
Abstract 129 | PDF Downloads 86 HTML Downloads 0 XML Downloads 7Page 413-422
Friend or foe? A critical evaluation of compositional quality and antibiotic resistance profiles of probiotic dietary supplements in Türkiye
Abstract 140 | PDF Downloads 59 HTML Downloads 0 XML Downloads 4Page 188-204
Impact Factor: 3.6 published in 2023 Journal of Citation Reports, Scopus CiteScore 2023: 4.2. 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).