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 408 | PDF Downloads 315 XML Downloads 463 HTML Downloads 65

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 275 | PDF Downloads 178 XML Downloads 463 HTML Downloads 56

Page 24-34

Quality and safety evaluation of new tomato cultivars

Mattia Rapa, Salvatore Ciano, Laura Gobbi, Roberto Ruggieri, Giuliana Vinci
Abstract 248 | PDF Downloads 152 XML Downloads 455 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 125 | PDF Downloads 69 XML Downloads 422 HTML Downloads 24

Page 46-53

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

Seren Celimli, Hakan Adanacioglu
Abstract 130 | PDF Downloads 65 XML Downloads 416 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 102 | PDF Downloads 46 XML Downloads 267 HTML Downloads 10

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 335 | PDF Downloads 39 XML Downloads 173 HTML Downloads 7

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 40 | PDF Downloads 26 XML Downloads 134 HTML Downloads 3

Page 129-141

Comparison of some functional properties and protein profiles of different protein sources with egg components

Mine Köstekli Büyükcan, Sibel Karakaya
Abstract 10 | PDF Downloads 6 XML Downloads 18 HTML Downloads 5

Page 142-155

Review

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

Veronica Vendramin, Simona Primerano, Giampiero Leserri, Giulio Paniccia, Simone Vincenzi
Abstract 186 | PDF Downloads 105 XML Downloads 481 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 281 | PDF Downloads 108 XML Downloads 405 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).