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    <title>Results for Italian Journal of Food Science</title>
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      <title>Corrigendum to: Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives. Italian Journal of Food Science, 2024;36(4):169–179. https://doi.org/10.15586/ijfs.v36i4.2690</title>
      <pubDate>Thu, 01 Jan 2026 17:16:07 -0500</pubDate>
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      <dc:date>2026</dc:date>
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      <title>Letter from the Italian Journal of Food Science Editor-in-Chief</title>
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      <title>Corrigendum to: Enhancing the physicochemical properties and oxidative stability of wheat germoil by blending with local and imported buffalo (Bubalus bubalis) butter fats. Italian Journal of Food Science, 2025;Vol. 37(2). https://doi.org/10.15586/ijfs.v37i2.2972</title>
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      <title>Research Articles: The Forest Map of Italy (CFI2020): an updated portrait of Italian forests</title>
      <pubDate>Wed, 01 Jan 2025 17:16:07 -0500</pubDate>
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      <title>Review Papers: Forest residue management in the Italian regulatory framework: an analysis of the regulations of Regions and Autonomous Provinces</title>
      <pubDate>Mon, 01 Jan 2024 17:16:07 -0500</pubDate>
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      <title>Correction: Dietary patterns of adults in Italy: Results from the third Italian National Food Consumption Survey, INRAN-SCAI</title>
      <pubDate>Thu, 01 Jan 2026 17:16:07 -0500</pubDate>
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      <title>Commentaries &amp;amp; Perspectives: Italian oak forests facing stress factors and climate change: current evidence, ecophysiological knowledge and management perspectives</title>
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