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. 35 No. 3 (2023): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2023-07-10

Review

Content of selected polyphenolic substances in parts of grapevine

Lenka Jurasova, Tunde Jurikova, Mojmir Baron, Jiri Sochor
Abstract 215 | PDF Downloads 303 HTML Downloads 83 XML Downloads 63

Page 17-43

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Grape-based traditional foods produced in Turkey

Simge Aktop, Pınar Şanlıbaba, Yalçın Güçer
Abstract 219 | PDF Downloads 225 HTML Downloads 68 XML Downloads 58

Page 55-74

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Paper

Anti-dyslipidemic and anti-hypercholesteremic effects of concoction juice: A randomized, double-blind, placebo controlled trial

Wajiha Saeed, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Yousaf Quddoos
Abstract 145 | PDF Downloads 182 HTML Downloads 66 XML Downloads 64

Page 44-54

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Some factors affecting the bioactive substances of lactogenic tea

Sunisa Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, Vatcharee Seechamnanturakit
Abstract 118 | PDF Downloads 152 HTML Downloads 49 XML Downloads 42

Page 75-89

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Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo

Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yaming Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu
Abstract 80 | PDF Downloads 144 HTML Downloads 53 XML Downloads 50

Page 90-98

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Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption

Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Giacomo Braschi, Jessica Genovese, Francesca Patrignani, Pietro Rocculi
Abstract 67 | PDF Downloads 97 HTML Downloads 30 XML Downloads 25

Page 99-114

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Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

Rosen Chochkov, Miroslav Savov, Velitchka Gotcheva, Maria Papageorgiou, João Miguel Rocha, Vesselin Baev, Angel Angelov
Abstract 72 | PDF Downloads 103 HTML Downloads 28 XML Downloads 20

Page 115-129

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Original Article

Quality changes during storage in Thai indigenous leafy vegetable, Liang leaves (Gnetum gnemon var. tenerum) after different preparation methods

Sunisa Siripongvutikorn, Worapong Usawakesmanee, Supachai Pisuchpen, Nicha Khatcharin, Chanonkarn Rujirapong
Abstract 196 | PDF Downloads 290 HTML Downloads 93 XML Downloads 74

Page 1-16

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Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats

Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng
Abstract 52 | PDF Downloads 55 HTML Downloads 23 XML Downloads 17

Page 130-140

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Impact Factor: 2.6 published in 2022 Journal of Citation Reports, Scopus CiteScore 2023: 2.6. 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).