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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut…
Monica Scali, Rita Vignani, Marco Quintetti, Jacopo Bigliazzi, Elisa Paolucci, Mauro Cresti
Traceability based on DNA analysis is attracting increasing interest due to the crisis of confidence that consumers show towards the products of animal origin. The present work discusses a genetic traceability system of meat and processed products from an his…
Simon O. Ochanda, John K. Wanyoko, Henrik K. Ruto
Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK 306 (pur…
Namiko Shimizu, Dong Dong Du, Hiroe Sakuyama, Yusai Ito, Masaru Sonoda, Kiyoshi Kawakubo, Yoshio Uehara
Objective: Long-term intake of Miso attenuates hypertension in Dahl salt-sensitive (Dahl S) rats through an increased urinary sodium excretion. We examined whether a bolus injection into the peritoneal cavity (i.p.) or a continuous subcutaneous infusion of a…
Daniele Karina Hilger, Mariane Farias Wohlenberg, Thays Krischke Schaffer, Fernanda de Souza Machado, Luciana Kneib Gonçalves, Gabrielli Bortolato, Gabriele Dani, Adriana Rodrigues, Cláudia Funchal, Caroline Dani
Our objective was to evaluate the effect of chronic gestational treatment and post-breast feeding with purple grape juice on the biochemical parameters in offspring of dams. We used 40 male offspring from 14 Wistar rats which received purple grape juice or wa…
Zhaoping Li, Michael Krak, Alona Zerlin, Lena K. Brahe, Alexis Rheinwald-Jones, Gail Thames, Yanjun Zhang, Chi-Hong Tseng, David Heber
Short Retraction Notice This paper is retracted by the editor handling error. The original paper is still valid via http://www.scirp.org/journal/PaperInformation.aspx?PaperID=55188 . This article has been retracted to straighten the academic record. In making…
Mona M. A. Aly, Hinar A. Seleem
In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with good quality. The ingredients under this stud…
Shimaa A. Moawad, Ahmad H. El-Ghorab, Mahmoud Hassan, Hassan Nour-Eldin, Mustafa M. El-Gharabli
The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin ( Cum inum cyminum ) and coriander ( Coriandum sativum ) spices as well as for basil whole her…
Nyerhovwo J. Tonukari, Oghenetega J. Avwioroko, Theresa Ezedom, Akpovwehwee A. Anigboro
Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs t…
George E. Inglett, Diejun Chen, Sean X. Liu
Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bo…
Sirelkhatim Balla Elhardallou, Suzan Gasm-Elbari Mohammed Farh, Adil Abdallah Gobouri
This study aimed to formulate a nutritive diet enriched with protein, iron and energy for under-five children. It was conducted in Elhosh rural area, Gezira State, Sudan, 2010. The diet was formulated and blended using locally available foods, produced at hom…
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Food and Nutrition Sciences (FNS) is an international journal dedicated to the latest advancements in related areas. The goal of this journal is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in different areas of food and nut… All articles are open access under a CC BY 4.0 licence, with authors retaining copyright.
Authors submit their manuscript, metadata, and declarations through the portal. There is no submission fee.
The editorial office screens the manuscript for scope, completeness, and formatting before assigning a handling editor.
At least two independent reviewers evaluate the manuscript under single-blind review. Where revisions are required, authors respond point by point.
On acceptance the article processing charge is invoiced and the CC BY 4.0 copyright handover is signed.
The article is copyedited, typeset, and given a DOI, then publishes open access with a permanent link.
Manuscripts must be original and not under consideration elsewhere. Submit in Microsoft Word or LaTeX with figures at 300 dpi minimum. Structure research articles as Abstract, Introduction, Methods, Results, Discussion, and References.
Use the journal's numbered (Vancouver) reference style. Cite sources consecutively in the order they appear, and ensure every reference is complete and retrievable.
Declare all funding sources, conflicts of interest, and ethical approvals (including informed consent and animal-care statements where applicable).