ArticlesArchiveAboutEditorial BoardAuthor Guidelines
Call for papersThe 2026 special issue on Climate & Health is open for submissions.Learn more
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…
Claudia E. Lazarte, Andrea Soto, Leovegildo Alvarez, Björn Bergenståhl, Nora Medrano, Yvonne Granfeldt
Malnutrition and parasitic diseases are within the major issues in rural areas in developing countries. In this study, the nutritional status, dietary intake including mineral absorption inhibitor (phytate), hematological indicators and trace element status (…
William Buosi, David M. Bremner, Graham W. Horgan, Claire L. Fyfe, Alexandra M. Johnstone
Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume i…
Fabrice Bruno Siewe, Pierre Désiré Mbougueng, Léopold Ngoune Tatsadjieu, Thierry Ngangmou Noumo, Carl M. F. Mbofung
The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The…
Gustavo Rubén Velderrain-Rodríguez, Maribel Ovando-Martínez, Mónica Villegas-Ochoa, Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Emilio Álvarez-Parrilla, Tomás Jesús Madera-Santana, Humberto Astiazarán-García, Orlando Tortoledo-Ortiz, Gustavo Adolfo González-Aguilar
Edible coatings (EC) applied to fresh-cut fruits are used to increase their shelf-life and to deliver antioxidant bioactives such as phenolic compounds (PC) that reduce their oxidative damage while enhance their functional value. However, the combination of d…
Giuseppina Adiletta, Wijitha Senadeera, Loredana Liguori, Alessio Crescitelli, Donatella Albanese, Paola Russo
The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure…
Nouani Abdelouahab, Belhamiche Nabila, Slamani Roza, Belbraouet Slimane, Dako Etienne, Audet Pascal, Bellal Mohand Mouloud
Mucor pepsin, a protease used in milk coagulation, is purified by ion-exchange and by molecular exclusion on Sephadex G100. The molecular weight (MW) is determined by polyacrylamide gel electrophoresis under denaturing conditions in presence of sodium dodecyl…
Rena Kato, Masaru Kubota, Hiromi Saito, Yukihiro Takahashi
Introduction: Although there are several reports on the prevalence of underweight or obesity in low birth weight (LBW, <2.5 kg) children, there are few longitudinal studies from birth to early infancy. Methods: We enrolled 177 (93 boys) LBW and 2485 (1267 boy…
Dave Brown, Bruce Donaldson, Andrew Parsons, Deborah Macrae, John Kelleher, Mary Yan, Elaine Rush
The NOTHING ELSE food label, created at the Auckland University of Technology, lists the eight or less easily recognized ingredients on the front-of-pack within a circular band. This report describes the evolution of the label into a stand-alone brand for pro…
Mahsa Hadipour Jahromy, Ahmad Jamshidi Mohajer, Leila Adibi, Shahrzad Khakpour
Biebersteinia multifida DC. has been used for the purpose of development of physical strength in iranian folk medicine. In the present study, we investigated the effect of Biebersteinia multifida DC. root extract on performance of the Forced Swimming Test (FS…
Fayez Hamam, Mayyas Al-Remawi, Abdel Rahman Nasr
This study aimed to produce new generation of fats or oils, known as specialty lipids, from enzymatic reaction of fish oil rich in Omega-3 fatty acids, serving as a source of essential fatty acids, and a medium-chain fatty acid (Capric acid, C10:0), for rapid…
No articles in this issue.
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).