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. 3 (2021): ITALIAN JOURNAL OF FOOD SCIENCE
Published: 2021-09-10
Paper
Formulation and optimization of astaxanthin nanoemulsions with marine phospholipids derived from large yellow croaker (Larimichthys crocea) roe
Abstract 87 | PDF Downloads 77 HTML Downloads 5 XML Downloads 80Page 1-13
Food purchasing, preservation, and eating behavior during COVID-19 pandemic: A consumer analysis
Abstract 83 | PDF Downloads 60 HTML Downloads 12 XML Downloads 65Page 14-24
Quality of veiled olive oil: Role of turbidity components
Abstract 15 | PDF Downloads 27 HTML Downloads 5 XML Downloads 35Page 33-46
Kaempferol protects rats with severe acute pancreatitis through regulating NF-κB and Keap1–Nrf2 signaling pathway
Abstract 22 | PDF Downloads 20 HTML Downloads 4 XML Downloads 46Page 25-32
Impact Factor: 0.875 published in 2020 Journal of Citation Reports, Scopus CiteScore 2020: 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).