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…
Emy Njoh Ellong, Corinne Billard, Sandra Adenet, Katia Rochefort
Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/1…
Soo-Wan Chae, Fusako Mitsunaga, Su-Jin Jung, Ki-Chan Ha, Hong-Sig Sin, Seung-Hwan Jang, Shin Nakamura
Cordyceps (CS) is used as an alternative medicine and functional food. We examined in vivo mechanisms underlying the antifatigue effects of the cultured mycelium extract of CS (CS extract) in forced swimming mice, a fatigue model that is induced by muscle exe…
Neslihan Eda Kıvrak, Buket Aşkın, Erdoğan Küçüköner
In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of…
Awad A. Mahmoud, Adel A. A. Mohdaly, Nady A. A. Elneairy
Wheat germ is a by-product derived from the wheat milling industry. Defatted wheat germ is the main by-product of the wheat germ in the oil extraction process. This study aims at development of efficient and low cost processing methods to transform these resi…
Paria Akbary, Ali Reza Mirvaghefi, Mostafa Akhlaghi, Bagher Majazi Amiri, Mohammad Saeid Fereidouni
This study evaluated transfer of maternal lysozyme and immunoglobulin (IgM) against Lactococcus garviea , the causative agent of lactococcosis to eggs and larvae in rainbow trout. Changes in circulating lysozyme and IgM during development of eggs and larvae w…
Emy Njoh Ellong, Sandra Adenet, Katia Rochefort
Physicochemical characteristics of four varieties of mango ( Julie , Bassignac , Green and Moussache ) from Martinique ( F.W.I. ) were examined at three ripening stages. All ripening protocols studied showed an evolution in parameters between the harvesting a…
Folake O. Samuel, Oluwaseun R. Ishola, Bolanle O. Otegbayo
Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice- Masa , enriched with soybean and crayfish.…
Kumiko Kizu, Ayu Matsunaga, Junko Hirose, Akihiro Kimura, Hiroshi Narita
Various opinions have been presented on the merits and demerits that breastfeeding gives for the allergic onset of the babies. In this report, we focused on whether food proteins eaten by mother mice and secreted into breast milk as IgA-immune complexes contr…
Miki Goto, Hiroshi Mizuma, Yasuhiro Wada, Masaaki Suzuki, Yasuyoshi Watanabe, Hirotaka Onoe, Hisashi Doi
Synthesis of 11 C-labeled capsaicin ([ 11 C]-2) was accomplished by O-[ 11 C]methylation with [ 11 C]-methyl iodide to a corresponding catechol precursor (1). In Vivo whole-body distribution of [ 11 C]-2 in rats was investigated by positron emission tomograph…
Janina Willers, Michaela Heinemann, Norman Bitterlich, Andreas Hahn
Introduction: Studies indicate that 17.9% - 60% of adults in Germany and Europe regularly use food supplements. Some reports suggest that their use might be responsible for excessive nutrient intake. The purpose of this survey was to examine the quantitative…
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).