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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…
Marianne Perricone, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality; however, the basic assumption o…
Iuliana Vintila
Input data from Students Food Behavior, Preference and Lifestyle Questionnaire conducted with 376 students from University “Dunarea de Jos” Galati (UDJG) were analyzed from socio-demographic criteria. The sample socio-demoraphic characteristics of the student…
K. M. Shahunja, Abu Sadat Mohammad Sayeem Bin Shahid, Hasan Ashraf, Abu Syeed Golam Faruque, Sumon Kumar Das, Md. Kamruzzaman, Farhana Pervin Flora, Mohammod Jobayer Chisti
SETTING : Special Care Ward (SCW) of the Dhaka Hospital of icddr,b, Bangladesh. OBJECTIVE : To evaluate the clinical and laboratory predictors of death in under-five children with clinically defined sepsis presenting with diarrhea. METHODS : We prospectively…
Francesco Martino, Paolo Emilio Puddu, Giuseppe Pannarale, Francesco Barillà
The roles of dietary fibers and nutraceuticals for primary prevention of cardiovascular disease from childhood are reviewed. Nutrition as an epigenetic modifier and the roles of endothelium, risk factors, epidemiological evidence and Mediterranean diet are cr…
L. Pérez, G. Girmé, E. L. Arosemena, M. A. Calvo Torras
Mycotoxins are secondary metabolites produced and accumulated by mould. This study assessed the ability of 89 lactic acid bacteria, isolated from different sources, to degrade two mycotoxins by Alternaria : alternariol and altenuene. The mehodology employed w…
Young Chul Lee, Eujin Hyun, Mesfin Yimam, Lidia Brownell, Qi Jia
UP446 has been used in both joint supplements and prescription medical food. The purpose of this study was to evaluate the pharmaceutical safety of UP446 via acute and 26-week repeated oral dose toxicity study in SD rats. In acute toxicity study, UP446 was ad…
Kassaify Zeina, Abi Khalil Pamela, Sleiman Fawwak
The rapid growth of dairy sectors in the Middle East, particularly in Lebanon, led to extensive use of antibiotics to enhance the health and productivity of animals. Prolonged usage may lead to antibiotic residues in foods of animal origin; hence, the emergen…
Migaw Sarra, Ghrairi Taoufik, Le Chevalier Patrick, Brillet Benjamin, Fleury Yannick, Hani Khaled
A collection of lactic acid bacteria isolates from fish viscera was studied and investigated regarding to their functional properties and safety aspects. From these, three isolates GM1, GM2 and GM3 were identified as Enterococcus feacium species using molecul…
Vincenzo Mastellone, Raffaella Tudisco, Giovanni Monastra, Maria Elena Pero, Serena Calabrò, Pietro Lombardi, Micaela Grossi, Monica Isabella Cutrignelli, Luigi Avallone, Federico Infascelli
Short Retraction Notice The paper does not meet the standards of "Food and Nutrition Sciences". This article has been retracted to straighten the academic record. In making this decision the Editorial Board follows COPE's Retraction Guidelines . The aim is to…
Michel Ravelonandro, Ralph Scorza, Jaroslav Polak, Ann Callahan, Boris Krška, Jiban Kundu, Pascal Briard
"HoneySweet" is a plum variety developed through genetic engineering to be highly resistant to plum pox potyvirus (PPV) the causal agent of sharka disease that threatens stone-fruit industries world-wide, and most specifically in Europe. Field testing for ove…
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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).