Pubblicato: 2026-04-01

Editorial

Letter from the Italian Journal of Food Science Editor-in-Chief

Paolo Fantozzi
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Page 118-119

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Review

A comprehensive review on microwave applications in fish processing and quality enhancement

Khaoula Elahdef, Bouthaina Ben Hadj Hmida, Elahesadat Hosseini, Sarra Akermi, Moufida Chaari, Hajer Ben Hlima, Walid Elfalleh, Fehmi Boufahja , Hamdi Bendif , Slim Smaoui
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Page 94–114

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Original Article

Infrared drying of coconut (Cocos nucifera L.) fruit: Evaluating the effects of process conditions and process optimization

Ceren Bektaş, Onur Ketenoglu
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Page 1-21

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Metabolomics-guided exploration of Pinus wallichiana A.B. Jacks. cones for antidiabetic compounds: Integrating in vitro, in silico, in vivo, and histopathological approaches

Nigar Aksar, Muhammad Fiaz Khan, Mushtaq Ahmad Mir, Nasreena Bashir, Shumaila Noreen, Farhat Ullah, Abdul Sadiq, Muhammad Ayaz
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Page 22–40

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Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages

Fatma Öztürk, Hatice Gündüz, Fettah Gündüz
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Page 41–55

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Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production

Nor Azwan Haniff Kamarol Zaman, Giroon Ijod, Nur Izzati Mohamed Nawawi, Nur Addina Mohamad Rosli, Chong Gun Hean, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
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Page 56–70

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Studio sulle caratteristiche strutturali, attività ipoglicemica in vitro e meccanismi regolatori dei polisaccaridi di Alpinia oxyphylla nella modulazione del microbiota intestinale umano

Junlin Wu, Jiayue Li, Fengchuan Ma, Sijie Huang, Xincheng Ye, Minghui Yang, Hua Yang, Yunping Peng, siming Zhu, Meng wang
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Page 71–93

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Corrigendum

Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690

Tariq Aziz, Zhihui Li, Jasra Naseeb, Abid Sarwar, Liqing Zhao, Lin Lin, Fahad Al Asmari
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Page 116-117

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Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972

Huda Aljumayi
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Page 114-115

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