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. 34 No. 4 (2022): ITALIAN JOURNAL OF FOOD SCIENCE

Published: 2022-10-25

Paper

Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids

Andres Horrillo, Carlos Diaz-Caro, Eva Crespo-Cebada, David Tejerina-Barrado, Francisco Mesias, Antonio Rodriguez-Ledesma, Susana Garcia-Torres
Abstract 25 | PDF Downloads 27 XML Downloads 0 HTML Downloads 4

Page 11-24

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Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Müzeyyen Berkel Kaşıkçı, Neriman Bağdatlıoğlu
Abstract 166 | PDF Downloads 153 XML Downloads 3 HTML Downloads 12

Page 1-10

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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).