Italian Journal of Food Science
Last updated ISSN 1120-1770
Italian Journal of Food Science is published by Chiriotti Editori in agricultural and biological sciences. It is open access. The article processing charge is $1,100.
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What it publishes
Recent work in Italian Journal of Food Science concentrates on these topics, taken from its published record rather than from its own description:
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Edible Oils Quality and Analysis
- Protein Hydrolysis and Bioactive Peptides
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
Key facts
| Publisher | Chiriotti Editori |
|---|---|
| ISSN | 1120-1770, 2239-5687 |
| Subject area | Agricultural and Biological Sciences |
| Access | Open access |
| Article processing charge | $1,100 |
| Indexed in | Web of Science — Science Citation Index Expanded · Scopus · DOAJ |
| Articles published | 1,058 |
| Publishing since | 1989 |
| Journal website | www.itjfs.com/index.php/ijfs |
Facts come from OpenAlex, DOAJ and Wikidata and may lag the journal’s own pages. Check the publisher’s site before submitting. Indexing shown here is what is recorded, not a complete picture — about a third of journals have no indexing recorded anywhere we can read, so “not recorded” does not mean a journal is absent from Scopus or Web of Science.
Journals like Italian Journal of Food Science
Other established journals in agricultural and biological sciences, if this one is not the right home for your paper: