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. 37 No. 2 (2025): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2025-04-01

Opinion Paper

Exploring gluten-free cake: a comprehensive investigation of development, functionality, and structure

Sadaf Javaria, Muhammad Nadeem, Manazza Ayub, Muhammad Tahir Nadeem, Muhammad Sajid Arshad, Rai Muhammad Amir, Waseem Khalid, Qasir Qayyum, Hamna Nisar, Asad Nawaz, Anand Kumar, Tawfiq Alsulami, Muhammad Zubair Khalid
Abstract 86 | PDF Downloads 67 XML Downloads 2 HTML Downloads 0

Page 413-442

Review

Nutritional values, bioactive compounds, and biological activities of some edible indigenous plants from Thailand: A review

Worapong Usawakesmanee, Sunisa Siripongvutikorn, Rungnapa Anankarnkit
Abstract 86 | PDF Downloads 52 HTML Downloads 0 XML Downloads 3

Page 164-187

Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products

Ying He, Tian Qiu, Bangdi Liu, Lihua Wang, Panpan Chu, Farwa Jabbir, Tariq Aziz, Ashwag Shami, Fahad Al-Asmari, Fakhria A. Al-Joufi, Jing Sun, Min Zhang
Abstract 81 | PDF Downloads 47 HTML Downloads 0 XML Downloads 4

Page 295-318

Quality of life in asthmatic patients: Pre- and post-COVID-19

Mishal Otaibi
Abstract 70 | PDF Downloads 37 XML Downloads 2 HTML Downloads 0

Page 347-360

Paper

Antimicrobial resistance of Salmonella spp. recovered from raw chicken meat at abattoirs and retail markets in Jordan

Hamzah M. Al-Qadiri, Murad A. Al-Holy, Ayed M. Al-Abdallat, Amin N. Olaimat, Mohammed Saleh, Faris Ghalib Bakri, Sameeh M. Abutarbush, Barbara A. Rasco
Abstract 163 | PDF Downloads 74 XML Downloads 5 HTML Downloads 0

Page 216-227

Unlocking the neuroprotective potential of Citrus japonica peel oil

Norah K. Algarzae, Uzma Saleem, Ifat Alsharif, Fahad T Alsulami, Nada M. Mostafa, Heba A.S. El-Nashar, Omayma A. Eldahshan, Zunera Chauhdary, Maryam Farrukh, Andleeb Taiba, Mohammed B. Hawsawi, Fatima A. Jaber, Mody Albalawi, Reem Hasaballah Alhasani, Muhammad Ajmal Shah, Ana Sanches Silva
Abstract 119 | PDF Downloads 25 XML Downloads 4 HTML Downloads 0

Page 391-412

Original Article

The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties

Saddam Mustafa, Haiam O. Elkatry, Mohamed El Oirdi, Chengyi Sun, Zhijie Zhu, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Xianfeng Du
Abstract 132 | PDF Downloads 95 HTML Downloads 0 XML Downloads 10

Page 319-333

Diversity of mesophilic and psychrophilic proteolytic bacteria in different minced meat samples

Elif Özlem Arslan Aydoğdu
Abstract 70 | PDF Downloads 48 HTML Downloads 0 XML Downloads 8

Page 1-11

Oxidative stability of echium crude oil during the cold-press extraction process

Mariana Cesconetto-Bisinotto, Luiza Dourado Chedid, Angelica de Souza Gouveia, Humberto Josue de Oliveira Ramos, Pedro J. García-Moreno, Inar Alves Castro
Abstract 60 | PDF Downloads 51 HTML Downloads 0 XML Downloads 9

Page 12-22

Antioxidant and antibacterial activities of Matricaria chamomilla and Teucrium polium essential oils: Possible use in food preservation

Abderrezak Ferhat, Amar Djemoui, Mohammed Messaoudi, Mohamed Amine Ferhat, Naima Benchikha, Hamza Ouakouak, Sihem Boubekeur, Sabry M. Attia, Sheikh F. Ahmad, Maria Atanassova, Wafa Zahnit
Abstract 76 | PDF Downloads 46 HTML Downloads 0 XML Downloads 6

Page 23-34

Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins

Elif Cakir, Sibel Kahraman, Muhammet Ozgolet, Salih Karasu
Abstract 68 | PDF Downloads 56 HTML Downloads 0 XML Downloads 8

Page 65-81

Biological synthesis of iron nanoparticles: characterization and therapeutic potential using Grewia optiva leaf extract

Khushbakht Asad, Muhammad Salman Khan, Sehrish Asad, Farhad Badshah, Eliana Ibánez-Arancibia, Muhammad Bilal, Mushtaq Ahmad Khan, Patricio R. De los Ríos-Escalante, Sohail Anjum, Hamza Badamasi, Christian Tuemmers
Abstract 81 | PDF Downloads 52 HTML Downloads 0 XML Downloads 7

Page 134-148

The role of sodium alginate and gelatin coatings in the preservation of mulberry pestil

Şeyda Öztürk
Abstract 54 | PDF Downloads 39 HTML Downloads 0 XML Downloads 2

Page 149-163

Wedelolactone mitigates mitochondrial dysfunction to enhance food-related biochemical interventions in disc degeneration

Min Zhang, Bin Hu, Liangye Sun
Abstract 56 | PDF Downloads 24 HTML Downloads 0 XML Downloads 7

Page 205-215

Tackling food spoilage bacteria: How pomegranate peel extract can improve beef safety

Sohaila Fathi El-Hawary, Ali Meawad Ahmed, Mounir M. Bekhit, Ehab I. Taha, Maha Abdelhaseib, Neveen M. Abdelmotilib, Mohamed M. Salem, Nady Khairy Elbarbary
Abstract 55 | PDF Downloads 37 HTML Downloads 0 XML Downloads 2

Page 228-240

Nimbolide as a bioactive compound in food science: inhibition of proliferation and glycolysis in endometriosis cells

Tianchan Zhang, Xumeng Gu, Juan Du, Yang Yu, Huifang Cong
Abstract 60 | PDF Downloads 30 HTML Downloads 0 XML Downloads 1

Page 241-251

Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks

Ghulam Mueen Ud Din, Wardha Usmani, Ashiq Hussain, Muhammad Bilal, Ayesha Najam, Muhammad Zia, Muhammad Siddique Raza, Tariq Aziz, Nureen Zahra, Jaza Maqbl Alshammari, Mudi H. Alharbi, Fahad Al-Asmari
Abstract 90 | PDF Downloads 38 HTML Downloads 0 XML Downloads 77

Page 261-275

Food security through triacontanol priming: Mitigating chromium stress and boosting yield in Raphanus sativus L.

Shakil Ahmed, Iqra Razzaq, Rehana Sardar, M. Nauman Ahmad, Tariq Aziz, Ashwag Shami, Nada K. Alharbi, Fahad Al-Asmari, Fakhria A. Al-Joufi, Jaza Maqbl Alshammari, Lin Lin
Abstract 82 | PDF Downloads 34 HTML Downloads 0 XML Downloads 4

Page 276-294

Scale-up of spirulina protein extraction process for pilot reactor design

Renzo Roncal, Gustavo Ruiz-Pacco, José Espinoza, Tarsila Tuesta
Abstract 227 | PDF Downloads 84 XML Downloads 7 HTML Downloads 0

Page 282-390

Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread

Mohamed G.E. Gadallah, Ali A. Aljebreen
Abstract 79 | PDF Downloads 44 XML Downloads 6 HTML Downloads 0

Page 334-346

Meat sarcocystosis: a critical meat-borne parasite impacting carcasses in abattoirs

Nady Elbarbary, Mounir M. Bekhit, Ahmed Garh, Ahmed Fotouh, Mohamed K. Dandrawy, Wageh S. Darwish, Neveen M. Abdelmotilib, Marwa A. Ali, Mohamed M. Salem, Maha Abdelhaseib
Abstract 74 | PDF Downloads 51 XML Downloads 8 HTML Downloads 0

Page 361-373

Is fructose consumption associated with diet quality?

Eda Keskin, Havvanur Yoldas Ilktac
Abstract 97 | PDF Downloads 42 XML Downloads 4 HTML Downloads 0

Page 374-381

Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis)

Angie Castillo-Barzola, Henry L. Paisig, Marco Faieta, Oscar Jordán-Suárez, Emilio Porras-Sosa, Tarsila Tuesta
Abstract 216 | PDF Downloads 81 XML Downloads 10 HTML Downloads 0

Page 423-439

Research

Friend or foe? A critical evaluation of compositional quality and antibiotic resistance profiles of probiotic dietary supplements in Türkiye

Seda Seyirt, Başar Uymaz Tezel, Pınar Şanlıbaba
Abstract 122 | PDF Downloads 53 HTML Downloads 0 XML Downloads 2

Page 188-204

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Impact Factor: 3.6 published in 2023 Journal of Citation Reports, Scopus CiteScore 2023: 4.2. 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).