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. 33 No. 1 (2021): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2021-02-06
Paper
Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying
Abstract 123 | PDF Downloads 115 XML Downloads 16 HTML Downloads 18Page 1-15
Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying
Abstract 113 | PDF Downloads 73 XML Downloads 15 HTML Downloads 20Page 16-28
Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?
Abstract 84 | PDF Downloads 45 XML Downloads 15 HTML Downloads 16Page 29-38
The antimicrobial activity of two phenolic acids against foodborne Escherichia coli and Listeria monocytogenes and their effectiveness in a meat system
Abstract 92 | PDF Downloads 60 XML Downloads 14 HTML Downloads 28Page 39-45
Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening
Abstract 59 | PDF Downloads 62 XML Downloads 12 HTML Downloads 20Page 46-51
Sensory properties of iodine-biofortified potatoes
Abstract 97 | PDF Downloads 78 XML Downloads 11 HTML Downloads 17Page 52-60
The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability
Abstract 92 | PDF Downloads 55 XML Downloads 13 HTML Downloads 15Page 61-72
Optimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation
Abstract 25 | PDF Downloads 17 XML Downloads 2 HTML Downloads 2Page 84-95
Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation
Abstract 17 | PDF Downloads 15 XML Downloads 4 HTML Downloads 4Page 96-105
Analytical approaches for discriminating native lard from other animal fats
Abstract 37 | PDF Downloads 11 XML Downloads 4 HTML Downloads 7Page 106-115
Review
Garlic greening: Pigments biosynthesis and control strategies
Abstract 103 | PDF Downloads 49 XML Downloads 4 HTML Downloads 7Page 73-83
Impact Factor: 0.855 published in 2019 Journal of Citation Reports, Scopus CiteScore 2019: 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).