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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…
Abdelmonem Hassan, Aalaa Mahdi, Lara Hamade, Abdelhamid Kerkadi, Adel Yousif
Objectives: To assess correlates of body compositions measures and resting energy expenditure (REE) in young Arab females, and t o compare measured REE values with values calculated from REE predictive equations. Methods: Sev enty nine healthy women, aged 18…
Jesús Manuel Barrón-Hoyos, Adrian Rafael Archuleta, María del Refugio Falcón-Villa, Rafael Canett-Romero, Francisco Javier Cinco-Moroyoqui, Ana Lourdes Romero-Barancini, Edgar Omar Rueda-Puente
Animal protein foods are undoubtedly among the most concentrated source of essential amino acids (AA) for the human diet. However, their high prices and diseases associated to their excessive consumption have fomented the consumption of other alternative sour…
Kattathara H. Divya, Mandyam C. Varadaraj
The public health significance of Yersinia spp. gives a new dimension to the prevailing food chain, wherein the foods do get exposed to heat and cold treatments. In this study, the effect of heat treatment on the native isolates of Yersinia enterocolitica CFR…
Shahnawaz Ahmed, Dilruba Nasrin, Farzana Ferdous, Fahmida Dil Farzana, Guddu Kaur, Mohammod Jobayer Chisti, Sumon Kumar Das, Abu Syed Golam Faruque
We hypothesised that the promotion of blister packs of zinc may be carried out by health personnel in health care facilities to the mothers of children suffering from diarrhea. We predicted that good acceptability and good compliance to zinc treatment in rura…
Hoda Mahrous, Abeer Mohamed, M. Abd El-Mongy, A. I. El-Batal, H. A. Hamza
Lactobacilli belong to the group of lactic acid bacteria (LAB), that have several distinguished abilities such as production of lactic acid, enzymes such as β -Galactosidase and natural antimicrobial substances called bacteriocins. Bacteriocin is a biopreserv…
Xiaofeng S. Yang, Jeffrey M. Staub, Anand Pandravada, Susan G. Riordan, Yongpan Yan, Gary A. Bannon, Susan J. Martino-Catt
In this report we have evaluated metabolite and RNA profiling technologies to begin to understand the natural variation in these biomolecules found in commercial-quality, conventional (non-GM) maize hybrids. Our analyses focus on mature grain, the article of…
Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Sabah Mounir, José Gerardo Montejano-Gaitán, Vaclav Sobolik, Karim Allaf
Different food operations have been intensified through assisting them by instant controlled pressure drop DIC treatment. Such processes should be defined in order to preserve the main nutritional and sensorial contents of the raw material. The present paper…
John Howlett, Neil Buck, Matthew Buck, Jeanne H. M. de Vries, Veronika Ehrlich, Melody Hove, Astrid G. Kruizinga, Pratima R. Jasti, Benjamin Smith, David Tennant
Exposure assessment is a key component of any risk-benefit assessment, yet it is clear that there is a lack of reliable methodology in this area for assessing consumer exposures to both food constituents and nonfood products. The International Life Sciences I…
Changjin Liu, Jie Zhang, Zhongkai Zhou, Zetian Hua, Hongying Wan, Yanhui Xie, Zhiwei Wang, Li Deng
In this study, volatile compounds present in Toona sinensis (A. Juss.) Roem (TS) were investigated and their characteristic aromatic components were identified using Headspace Solid-phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrome…
Fatima Hamadi, Hassan Latrache, Fatima Asserne, Soumya Elabed, Hafida Zahir, Ibnsouda Koraichi Saad, Hafida Hanine, Jamaa Bengourram
The surface energy characteristics of uncoated (clean) and coated stainless steel with UHT milk at various contact time (5 min, 30 min, 1 hours, 3 hours, 6 hours, 24 hours) were determined using contact angle measurement. Whatever the contact time, the clean…
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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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At least two independent reviewers evaluate the manuscript under single-blind review. Where revisions are required, authors respond point by point.
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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.
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