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文献信息
"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 with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
Antioxidant ActivityShelf Lifethe Shelf LifeVolatile CompoundsLipid OxidationOxidative StabilitySensory AnalysisExtra Virgin Olive OilLactic Acid BacteriaSensory EvaluationModified Atmosphere PackagingVirgin Olive OilActive PackagingAntioxidant CapacitySensory QualityFatty Acid CompositionPhysicochemical PropertiesOlive OilQuality CharacteristicsAntimicrobial Activity
vol.37 (2025)
vol.36 (2024)
vol.35 (2023)
vol.34 (2022)
vol.33 (2021)
vol.32 (2020)
vol.31 (2019)
vol.30 (2018)
vol.29 (2017)
vol.28 (2016)
vol.27 (2015)
vol.26 (2014)
vol.25 (2013)
vol.24 (2012)
vol.23 (2011)
vol.22 (2010)
vol.21 (2009)
vol.20 (2008)
vol.19 (2007)
vol.18 (2006)
vol.17 (2005)
vol.16 (2004)
vol.15 (2003)
vol.14 (2002)
vol.13 (2001)
vol.12 (2000)
vol.11 (1999)
vol.10 (1998)
vol.9 (1997)
vol.8 (1996)
vol.7 (1995)
Algarzae, Norah K.Saleem, UzmaAlsharif, IfatSafdar, RabeeaChauhdary, ZuneraAlqahtani, Moneerah J.Alqahtani, JawaherJaber, Fatima A.Baokbah, Tourki A. S.Alhasani, Reem HasaballahAlbishi, Tasahil S.Kadasah, Sultan F.Alshahrani, Sultan M.Mostafa, Nada M.Eldashan, Omayma A.Aminin, Agustina Lulustyaningati NurulShah, Muhammad AjmalKhayat, Rana O.Albalawi, Aishah E.Silva, Ana Sanches