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…
Marisa Rivas, Dora Vignale, Roxana M. Ordoñez, Iris Catiana Zampini, María Rosa Alberto, Jorge E. Sayago, María I. Isla
There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called…
Maira Rubi Segura Campos, Karen Ramírez Gómez, Yolanda Moguel Ordoñez, David Betancur Ancona
Their high bioactive compounds content and importance as dietary antioxidants has increased interest in Capsicum fruit. The fruit of seven Capsicum chinense Jacq. var. habanero genotypes grown in Yucatan, Mexico, were analyzed to quantify their phenolic compo…
Fahmy G. Elsaid
The anti-tumor effect of Adansonia digitata on Ehrlich ascites carcinoma cells (EAC) is still novel talk. This study is focusing on the role of the extracts of seeds and the fruit pulp of Adansonia on the antioxidants activity and the molecular changes of pro…
B. P. Jena, N. Panda, R. C. Patra, P. K. Mishra, N. C. Behura, B. Panigrahi
The present experiment was carried out to evaluate the effects of vitamin E and C supplementation on the antioxidant status of broiler breeder hens during summer. Two hundred seventy broiler breeder birds (coloured) were divided into nine groups with three re…
Wanida E. Lewis, Gabriel K. Harris, Timothy H. Sanders, Brittany L. White, Lisa L. Dean
Peanut skins are regarded as a low economic value by-product of the peanut industry; however, they contain high levels of bioactive compounds including catechins and procyanidins, which are known for their health-promoting properties. The in vitro antioxidant…
Jema Tuazon-Nartea, Geoffrey Savage
The oxalate content of the leaves and stems of green and variegated cultivars of sorrel ( Rumex acetosa ) were extracted and measured using HPLC chromatography. The larger, more mature leaves of both cultivars contained higher levels of total, soluble and ins…
Rosalba Giacco, Beatrice De Giulio, Marilena Vitale, Rosaria Cozzolino
Recently, the interest in functional foods is increased dramatically thanks to some scientific evidences demonstrating that, regardless of their nutritional value, some foods components beneficially influence several functions of the body, making them “functi…
Ming-Yi Liu, Hsiu-Chih Tang, Hui-Lan Yang, Hsiu-Hua Huang, Sue-Joan Chang
Malnutrition has been recognized as a significant risk factor for the post operated patients, especially for those patients undergoing abdominal operations. This study evaluated the effect of hypo-calories with micronutrients of pre-operative peripheral paren…
Preeyaporn Promjiam, Sunisa Siripongvutikorn, Worapong Usawakesmanee
The favorite soup for Thai particularly in the southern part is Southern sour curry or Keang-hleung soup. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili. However, for making the sour soup, the souring agent such as lime juic…
Sophia Armenakas, Macrene Alexiades-Armenakas
The production of foods with genetically modified organisms (GMOs) has risen rapidly over the past three decades to comprise nearly 90% of crops grown in the United States today. Currently, there are no mandates for labeling foods containing GMOs. GMO agricul…
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).