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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…
Letícia V. Siqueira, Eduardo P. Rico, Mário C. Bulla, Luciano Bellini, Luiz C. L. Silveira, Lúcia Vinadé, Diogo O. Souza, Júlia D. Moreira
Glutamate excitotoxicity has been postulated as a putative mechanism involved in the physiopathology of glaucoma, a disease that can cau se retinal cell damage. Thus, the modulation of glutamatergic parameters is a putative therapeutic target to prevent excit…
Yanet Chávez-Reyes, Lidia Dorantes-Alvarez, Daniel Arrieta-Baez, Obed Osorio-Esquivel, Alicia Ortiz-Moreno
The objective of this research was inv estigated th e effect of polyphenol oxidase microwave treatment on phenolic compositio n, antioxidant ac tivity and microstructure of loquat fruit. Phenolic profile of methanolic extracts prepared from fresh, and microwa…
Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda
The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed c…
Caroline Le Goff, Jean-François Kaux, Ludovic Leroy, Joël Pincemail, Jean-Paul Chapelle, Etienne Cavalier
Introduction: A fatty acid (FA) is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Recently, the role of FA and particularly omega-3 and -6 has emerged as cardiovascular risk factor in the literature. The aim of our st…
Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder
The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish ( Arius maculatus ) commercialized on the Wouri river coast was evaluated including commonly us…
Nacer Bellaloui, Alemu Mengistu, My Abdelmajid Kassem
Although seed oil production and composition are genetically controlled, changes of oil level and oil composition across genotypes and environments such as drought and temperature were observed. The mechanisms of how genotypes interact with environment, affec…
Kathryn J. A. Colasanti, Laura Stanley, Michael W. Hamm, Kathy Lawrence
The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their buying power to engage with this issue. Howe…
Charles Muruka, Hellen Ekisa
Only about 25% of babies are exclusively breast fed until six months of age in developing countries though they are at a greater risk of infection and infant mortality. The Global Strategy for Maternal, Infant and Young Child Feeding (MI - YCF) Strategy devel…
Luciana Bronzi de Souza, José Eduardo Corrente, Silvia Justina Papini
A purpose of dietary assessment is to evaluate the dietary intake of a group or a population. In Brazil few studies have been carried out to identify dietary intake of older people population. Then, the aim of this work is to estimate the distribution as well…
Drew N. Buchanan, Stanley T. Omaye
Hydroponically-grown produce may be a way of helping to feed the world a variety of fruits and vegetables, regardless of soil quality, space availability or climate. The objective of this study was to determine whether hydroponicallygrown lettuce contains as…
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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.
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