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. 2 (2021): ITALIAN JOURNAL OF FOOD SCIENCE (In Progress)
Published: 2021-04-04
Paper
Quality perception and willingness to pay: The case of red wine with health-beneficial effects
Abstract 127 | PDF Downloads 83 XML Downloads 5 HTML Downloads 2Page 1-12
The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage
Abstract 61 | PDF Downloads 36 XML Downloads 2 HTML Downloads 7Page 24-34
Quality and safety evaluation of new tomato cultivars
Abstract 67 | PDF Downloads 27 XML Downloads 2 HTML Downloads 7Page 35-45
Review
Riboflavin removal by commercial bentonites and charcoals in white and red wine
Abstract 67 | PDF Downloads 41 XML Downloads 5 HTML Downloads 4Page 19-23
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).