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.
Online First
Current Issue
Vol. 38 No. 1 (2026): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2026-01-01
Research
Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems
Abstract 86 | PDF Downloads 57 XML Downloads 10 HTML Downloads 0Page 1-11
Malnutrition of children and food supplements: a bibliometric approach
Abstract 82 | PDF Downloads 50 XML Downloads 8 HTML Downloads 0Page 12-21
The interplay between Dendrobium Officinale polysaccharide, gut microbiota, and lipid metabolism in HFD/STZ-induced type 2 diabetic mice
Abstract 74 | PDF Downloads 30 XML Downloads 20 HTML Downloads 0Page 22-34
Health awareness concerning soft drinks: Implications for nutritional outcomes among adults in Saudi Arabia
Abstract 49 | PDF Downloads 31 XML Downloads 10 HTML Downloads 0Page 35-46
Isolation and molecular characterization of Enterococcus strains producing biogenic amines from traditional cheese samples
Abstract 64 | PDF Downloads 69 XML Downloads 6 HTML Downloads 0Page 47-59
Paper
Effect of watermelon flour on the physicochemical and sensory quality attributes of Biscuits
Abstract 72 | PDF Downloads 36 XML Downloads 13 HTML Downloads 0Page 60-68
The effect of soluble dietary fiber from chia seeds on dough characteristics and steamed bread quality
Abstract 98 | PDF Downloads 41 XML Downloads 6 HTML Downloads 0Page 69-83
Development and application of Mentha piperita extract-based nanocomposite films in gelatin and sodium alginate–xanthan gum matrix for fish meat quality and preservation
Abstract 58 | PDF Downloads 34 XML Downloads 12 HTML Downloads 0Page 84-115
Hazel leaves as novel herbal tea ingredient: Evaluation of functional properties, sensory characteristics, and consumers’ acceptability
Abstract 48 | PDF Downloads 34 XML Downloads 8 HTML Downloads 0Page 116-128
Original Article
Effect of fresh and dried broccoli (Brassica oleracea var. italica) florets and stems on properties of camel kefirs
Abstract 16 | PDF Downloads 11 XML Downloads 2 HTML Downloads 0Page 336-348
Sensory profile of wines produced from disease-resistant grapevine varieties grown in the Mediterranean area
Abstract 66 | PDF Downloads 29 XML Downloads 24 HTML Downloads 0Page 129-138
Rheological characterization of composite wheat flours enriched with protein-rich plant sources for nutritional enhancement
Abstract 49 | PDF Downloads 26 XML Downloads 8 HTML Downloads 0Page 139-152
Ultrasound technology in environmental sustainability: Vinegar production from black carrot pulp
Abstract 41 | PDF Downloads 27 XML Downloads 12 HTML Downloads 0Page 153-167
Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat
Abstract 36 | PDF Downloads 22 XML Downloads 10 HTML Downloads 0Page 168-176
Essential oils of Marrubium peregrinum resisted ethanol-induced gastric toxicity in vivo: biochemical and histopathological approaches
Abstract 84 | PDF Downloads 28 XML Downloads 13 HTML Downloads 0Page 177-192
Production and characterization of camel milk yogurt using camel gelatin as a texturizing agent
Abstract 41 | PDF Downloads 27 XML Downloads 9 HTML Downloads 0Page 193-201
Rapid detection of adulteration in powdered camel milk using ATR-IR spectroscopy and chemometrics
Abstract 92 | PDF Downloads 36 XML Downloads 16 HTML Downloads 0Page 202-211
Effects of a 60-day gluten-free chapatti intervention on hematologic and renal biomarkers in celiac disease: pre-post analysis
Abstract 45 | PDF Downloads 24 XML Downloads 20 HTML Downloads 0Page 212-239
Changes in fermentation characteristics of commercial Kombucha determined by time of inoculation of a mixed culture of bacteria and yeast—Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71
Abstract 28 | PDF Downloads 20 XML Downloads 11 HTML Downloads 0Page 240-249
Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder
Abstract 109 | PDF Downloads 39 XML Downloads 15 HTML Downloads 0Page 250-269
Omega-3 fatty acids (EPA/DHA) act as a natural antioxidant to alleviate cadmium-induced oxidative stress and restore the oxidation/antioxidant balance in male Wistar mice
Abstract 54 | PDF Downloads 31 XML Downloads 12 HTML Downloads 0Page 270-285
Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage
Abstract 46 | PDF Downloads 24 XML Downloads 11 HTML Downloads 0Page 286-297
Determination of the total phenolic content of commercially available green teas using an in vitro gastrointestinal system: a preliminary study
Abstract 56 | PDF Downloads 42 XML Downloads 7 HTML Downloads 0Page 298-307
Formulation and characteristics of bioactive compounds and antioxidant activity of moringa leaf herbal tea enriched with ginger (Zingiber officinale) and Javanese turmeric (Curcuma xanthorrhiza)
Abstract 89 | PDF Downloads 46 XML Downloads 17 HTML Downloads 0Page 308-320
Micellar extraction of lipophilic metabolites from turmeric
Abstract 46 | PDF Downloads 37 XML Downloads 26 HTML Downloads 0Page 321–335
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).