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.
Vol. 34 No. 3 (2022): ITALIAN JOURNAL OF FOOD SCIENCE
A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulationsAbstract 316 | PDF Downloads 207 HTML Downloads 60 XML Downloads 39
Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French friesAbstract 243 | PDF Downloads 156 HTML Downloads 184 XML Downloads 1
Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathwaysAbstract 170 | PDF Downloads 65 HTML Downloads 82 XML Downloads 1
Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoidesAbstract 161 | PDF Downloads 76 HTML Downloads 77 XML Downloads 1
Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in IraqAbstract 29 | PDF Downloads 11 XML Downloads 1 HTML Downloads 3
Impact Factor: 1.021 published in 2021 Journal of Citation Reports, Scopus CiteScore 2021: 1.9. 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).