Journal Report

Italian Journal of Food Science

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Journal Information
Journal Title
Italian Journal of Food Science
Publisher
Codon Publications
ISSN
1120-1770
E-ISSN
2239-5687
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences
Classification History
Year A+ A B C
2026 ✓
2025 ✓ ✓
2024 ✓ ✓
2023 ✓ ✓
2021/2022 ✓ ✓
2020 ✓ ✓
2019 ✓ ✓
2018 ✓
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
Hazelnut and walnut spreads with probiotics
Chiara Rossetti, Maria Luisa Callegari, Laura Principato et al.
2026-11-2 Vol. 38 Issue 4 Pages 32-49
DOI: 10.15586/ijfs.v38i4.3378
Retraction Announcement
Codon Publications
2026-10-21 Vol. 38 Issue 3 Pages 103
DOI: 10.15586/ijfs.v38i3.3716
Properties of freeze-dried stevia with different accessions and trehalose levels
Suseno Amien, Hari Hariadi, Diang Sagita et al.
2026-10-14 Vol. 38 Issue 4 Pages 19-31
DOI: 10.15586/ijfs.v38i4.3226
Geographical authentication of elephant garlic
Michele Dicorato, Valeria Sileoni, Elisabetta Bravi et al.
2026-10-13 Vol. 38 Issue 4 Pages 1-18
DOI: 10.15586/ijfs.v38i4.3529
Green extraction of carotenoids from mango peel wastes using hydrophobic natural deep eutectic solvents: A synergistic approach
Arya Kunhilintakath, Jeevitha Gada Chengaiyan
2026-9-9 Vol. 38 Issue 3 Pages 70-90
DOI: 10.15586/ijfs.v38i3.3487
Enhanced antimicrobial effect of thyme oil nanoemulsion combined with <i>Lactobacillus acidophilus</i> La-5 against <i>Listeria monocytogenes</i> in laboratory-prepared soft cheese
Mohamed M.A. Zeinhom, Hassan A. Rudayni, Haifa E. Alfassam et al.
2026-9-8 Vol. 38 Issue 3 Pages 91-102
DOI: 10.15586/ijfs.v38i3.3658
Milk as food allergy and intolerance source: a survey on detection of undeclared ingredients in Northern Italy (2019–2023)
Cristiana Maurella, Sara Morello, Mattia Begovoeva et al.
2026-7-30 Vol. 38 Issue 3 Pages 59-69
DOI: 10.15586/ijfs.v38i3.3397
Inhibitory effect of <i>Limosilactobacillus reuteri</i> and nisin against <i>Bacillus cereus</i> in Halloumi cheese
Murad A. Al-Holy, Amin N. Olaimat, Fajer Al-Aittan et al.
2026-7-24 Vol. 38 Issue 3 Pages 44-58
DOI: 10.15586/ijfs.v38i3.3630
A survey to predict the willingness to pay by Italians for still and sparkling ciders
Antonietta Baiano, Francesco Bimbo
2026-7-23 Vol. 38 Issue 3 Pages 30-43
DOI: 10.15586/ijfs.v38i3.3622
Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
Rania M. Abdelhay, Samah Al Bataineh, El Sayed H. Atwaa et al.
2026-7-17 Vol. 38 Issue 3 Pages 10-29
DOI: 10.15586/ijfs.v38i3.3594
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Printed: November 5, 2026 06:05