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| 基本信息 | 登录收藏 | |||||||||||||||||
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期刊名字 | ITALIAN JOURNAL OF FOOD SCIENCE ITAL J FOOD SCI （此期刊未被最新的JCR期刊引证报告收录） LetPub评分 4.9
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声誉 5.9 影响力 3.8 速度 7.0 | |||||||||||||||||
| 期刊ISSN | 1120-1770 | 安装APP，查看期刊最新消息
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| E-ISSN | 2239-5687 | |||||||||||||||||
| 2025-2026最新IF （数据来源于网友提供） | 注册或登录后，查看IF | |||||||||||||||||
| 实时影响因子 | 截止2026年5月06日：3.59 | |||||||||||||||||
| 2025-2026自引率 | N.A.点击查看自引率趋势图 | |||||||||||||||||
| 五年IF （数据来源于网友提供） | 0 | |||||||||||||||||
| h-index | 30 | |||||||||||||||||
| CiteScore （ 2026年6月最新版） |
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| 期刊简介 |
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| 期刊官方网站 | http://chiriottieditori.it/it/italian-journal-of-food-science/625 | |||||||||||||||||
期刊投稿格式模板 VIP专享 |
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| 期刊投稿网址 | ||||||||||||||||||
| 该期刊中国学者近期发文 - New | Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage Author: Jia, Xiwu; Luo, Xiaohua; Li, Yibo; Ji, Zhili; Zhang, Hongjian; Shen, Wangyang Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 286-297. DOI: 10.15586/ijfs.v38i1.3032 The interplay between Dendrobium Officinale polysaccharide, gut microbiota, and lipid metabolism in HFD/STZ-induced type 2 diabetic mice Author: Jayachandran, Muthukumaran; Liu, Jia; Qu, Shen Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 22-34. DOI: 10.15586/ijfs.v38i1.3104 Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf-based feeding systems Author: Faiz, Furukh; Wali, Asif; Ali, Amjad; Razaq, Abdul; Arshad, Muhammad; Alqahtani, Nashi K.; Helal, Mahmoud; Sami, Rokayya; Qiao, Guohua; Aljehany, Buthaina M.; Abduljawad, Eman A.; Aljehani, Abeer A.; Aggad, Sarah S Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 1-11. DOI: 10.15586/ijfs.v38i1.3170 Nimbolide as a bioactive compound in food science: inhibition of proliferation and glycolysis in endometriosis cells Author: Zhang, Tianchan; Gu, Xumeng; Du, Juan; Yu, Yang; Cong, Huifang Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 241-251. DOI: 10.15586/ijfs.v37i2.2948 | |||||||||||||||||
| 期刊语言要求 | 经LetPub语言功底雄厚的美籍native English speaker精心编辑的稿件，不仅能满足ITALIAN JOURNAL OF FOOD SCIENCE的语言要求，还能让ITALIAN JOURNAL OF FOOD SCIENCE编辑和审稿人得到更好的审稿体验，让稿件最大限度地被ITALIAN JOURNAL OF FOOD SCIENCE编辑和审稿人充分理解和公正评估。LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）帮助作者准备稿件，已助力全球15万+作者顺利发表论文。部分发表范例可查看：服务好评 论文致谢 。
提交文稿 | |||||||||||||||||
| 是否OA开放访问 | Yes | |||||||||||||||||
OA期刊相关信息 | 文章处理费：需要（ USD1100; ） 文章处理费豁免：没有 其他费用：没有 期刊主题关键词：food、beverage、microbiology、packaging 相关链接：Aims & ScopeAuthor InstructionsEditorial BoardPeer review | |||||||||||||||||
| 通讯方式 | CHIRIOTTI EDITORI, PO BOX 66, PINEROLO, ITALY, 10064 | |||||||||||||||||
| 出版商 | Chiriotti Editori | |||||||||||||||||
| 涉及的研究方向 | 工程技术-食品科技 | |||||||||||||||||
| 出版国家或地区 | ITALY | |||||||||||||||||
| 出版语言 | English | |||||||||||||||||
| 出版周期 | Quarterly | |||||||||||||||||
| 出版年份 | 1989 | |||||||||||||||||
| 年文章数 | 91点击查看年文章数趋势图 | |||||||||||||||||
| Gold OA文章占比 | 98.86% | |||||||||||||||||
| 研究类文章占比： 文章 ÷（文章 + 综述） | 100.00% | |||||||||||||||||
| 期刊分区表预警名单 | 预警提示：2026年02月16日被SCIE期刊列表Editorial除名 2026年03月发布的新锐学术版：不在预警名单中 2025年03月发布的2025版：不在预警名单中 2024年02月发布的2024版：不在预警名单中 2023年01月发布的2023版：不在预警名单中 2021年12月发布的2021版：不在预警名单中 2020年12月发布的2020版：不在预警名单中 | |||||||||||||||||
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| 《新锐期刊分区表》 （ 2026年3月发布） | 点击查看期刊分区表趋势图 （没有被最新的JCR升级版收录，仅供参考。分区表官方可能在发布后做修订。） | |||||||||||||||||
| 期刊分区表 （ 2025年3月升级版） |
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| 期刊分区表 （ 2023年12月旧的升级版） |
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| SCI期刊收录coverage | 预警提示：2026年02月16日被SCIE期刊列表Editorial除名 Scopus (CiteScore) Directory of Open Access Journals (DOAJ) | |||||||||||||||||
| PubMed Central (PMC)链接 | http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1120-1770%5BISSN%5D | |||||||||||||||||
| 平均审稿速度 | 网友分享经验： >36周，或约稿 | |||||||||||||||||
| 平均录用比例 | 网友分享经验： 容易 | |||||||||||||||||
| 版面费/APC文章处理费信息 | 文章处理费：需要（ USD1100; ） 文章处理费豁免：没有 其他费用：没有 LetPub提供文章处理费（APC）支持服务，可以用人民币支付版面费啦！ | |||||||||||||||||
| LetPub助力发表 | 经LetPub编辑的稿件平均录用比例是未经润色的稿件的1.5倍，平均审稿时间缩短40%。众多作者在使用LetPub的专业SCI论文编辑服务（包括SCI论文英语润色，同行资深专家修改润色，SCI论文专业翻译，SCI论文格式排版，专业学术制图等）后论文在ITALIAN JOURNAL OF FOOD SCIENCE顺利发表。
快看看作者怎么说吧：服务好评 论文致谢 。 提交文稿 | |||||||||||||||||
| 期刊常用信息链接 |
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| 中国学者近期发表的论文 | |
| 1. | Understanding the quality changes and underlying mechanism of wheat-stewed dough during storage Author: Jia, Xiwu; Luo, Xiaohua; Li, Yibo; Ji, Zhili; Zhang, Hongjian; Shen, Wangyang Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 286-297. DOI: 10.15586/ijfs.v38i1.3032 DOI |
| 2. | The interplay between Dendrobium Officinale polysaccharide, gut microbiota, and lipid metabolism in HFD/STZ-induced type 2 diabetic mice Author: Jayachandran, Muthukumaran; Liu, Jia; Qu, Shen Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 22-34. DOI: 10.15586/ijfs.v38i1.3104 DOI |
| 3. | Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf-based feeding systems Author: Faiz, Furukh; Wali, Asif; Ali, Amjad; Razaq, Abdul; Arshad, Muhammad; Alqahtani, Nashi K.; Helal, Mahmoud; Sami, Rokayya; Qiao, Guohua; Aljehany, Buthaina M.; Abduljawad, Eman A.; Aljehani, Abeer A.; Aggad, Sarah S Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2026; Vol. 38, Issue 1, pp. 1-11. DOI: 10.15586/ijfs.v38i1.3170 DOI |
| 4. | Nimbolide as a bioactive compound in food science: inhibition of proliferation and glycolysis in endometriosis cells Author: Zhang, Tianchan; Gu, Xumeng; Du, Juan; Yu, Yang; Cong, Huifang Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 241-251. DOI: 10.15586/ijfs.v37i2.2948 DOI |
| 5. | Wedelolactone mitigates mitochondrial dysfunction to enhance food-related biochemical interventions in disc degeneration Author: Zhang, Min; Hu, Bin; Sun, Liangye Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 205-215. DOI: 10.15586/ijfs.v37i2.2947 DOI |
| 6. | Exploring the potential of kinsenoside as a functional food bioactive: attenuation of isoproterenol-induced H9c2 cell damage through NLRP3 inflammasome inhibition Author: Tong, Zijia; Gao, Shan; Cheng, Siman Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 252-260. DOI: |
| 7. | The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties Author: Mustafa, Saddam; Elkatry, Haiam O.; El Oirdi, Mohamed; Sun, Chengyi; Zhu, Zhijie; El-Beltagi, Hossam S.; Ahmed, Abdelrahman R.; Du, Xianfeng Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 319-333. DOI: 10.15586/ijfs.v37i2.2868 DOI |
| 8. | Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products Author: He, Ying; Qiu, Tian; Liu, Bangdi; Wang, Lihua; Chu, Panpan; Jabbir, Farwa; Aziz, Tariq; Shami, Ashwag; Al-Asmari, Fahad; Al-Joufi, Fakhria A.; Sun, Jing; Zhang, Min Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 295-318. DOI: 10.15586/ijfs.v37i2.2838 DOI |
| 9. | Meat sarcocystosis: a critical meat-borne parasite impacting carcasses in abattoirs Author: Elbarbary, Nady Khairy; Bekhit, Mounir M.; Garh, Ahmed; Fotouh, Ahmed; Dandrawy, Mohamed K.; Darwish, Wageh S.; Abdelmotilib, Neveen M.; Ali, Marwa A.; Salem, Mohamed M.; Abdelhaseib, Maha Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 361-373. DOI: 10.15586/ijfs.v37i2.2942 DOI |
| 10. | Tackling food spoilage bacteria: How pomegranate peel extract can improve beef safety Author: El-Hawary, Sohaila Fathi; Ahmed, Ali Meawad; Bekhit, Mounir M.; Taha, Ehab I.; Abdelhaseib, Maha; Abdelmotilib, Neveen M.; Salem, Mohamed M.; Elbarbary, Nady Khairy Journal: ITALIAN JOURNAL OF FOOD SCIENCE. 2025; Vol. 37, Issue 2, pp. 228-240. DOI: 10.15586/ijfs.v37i2.2945 DOI |
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