ITALIAN JOURNAL OF FOOD SCIENCE

主题词：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; Microbial Metabolites in Food Biotechnology; Postharvest Quality and Shelf Life Management; Polysaccharides Composition and Applications; Animal Nutrition and Physiology; Proteins in Food Systems; Plant Physiology and Cultivation Studies; Advanced Chemical Sensor Technologies; Identification and Quantification in Food; Seed and Plant Biochemistry; Food Drying and Modeling; Aquaculture Nutrition and Growth; Microencapsulation and Drying Processes; Spectroscopy and Chemometric Analyses; Bee Products Chemical Analysis; Food Safety and Hygiene