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…
Armand Abdou Bouba, Nicolas Yanou Njintang, Harquin Simplice Foyet, Joel Scher, Didier Montet, Carl Moses F. Mbofung
The aim of this work was to contribute to our knowledge of the proximate composition, mineral and vitamin content of 20 edible wild plants used as spices in Cameroon. The plant species were collected from 3 different markets in the West Region of Cameroon and…
Marjolein W. J. Kuiper, Ellen J. van der Gaag
Background: There is no effective treatment for children with subclinical hypothyroidism. The natural course of subclinical hypothyroidism shows a normalization rate of 41% for Thyroid Stimulating Hormone (TSH). Objective; The thyroid needs (among others) iro…
Munehiro Yoshida, Ryota Hosomi, Mai Kunimatsu, Mikiko Nakamura, Kenji Fukunaga, Seiji Kanda, Toshimasa Nishiyama
To examine whether lanthanum carbonate can induce a low phosphorus status in experimental animals, we examined phosphorus balance in rats administered lanthanum carbonate. Male 8-week-old Wistar rats were fed a basal case-in-based semi-purified diet or the ba…
Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu
The present study was conducted to investigate the effect garbanzo containing diet on cholesterol in hamster fed cholesterol containing high fat diet. It was hypothesized that garbanzo diet would lower cholesterol in hamsters, based on previous observation of…
Katsuko Yamazaki, Kyoji Yoshino, Chihiro Yagi, Toshio Miyase, Mitsuaki Sano
Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extr…
Νikos Tzortzakis, Ιoannis Metzidakis
The effects of heat stress (HS) and ultra low oxygen (ULO) in controlled (CA) or modified (MA) atmosphere on chestnut ( Castanea sativa L. cv. Rodiana) fruit quality and storability were investigated. Chestnuts exposed to ULO (1% O 2 for 1 h) or dipped in wat…
Alphonsus K. Belane, Felix D. Dakora
Legumes are a good source of calories, protein and mineral nutrients for human nutrition and health. In this study, the edible leaves and grain of 27 field-grown cowpea genotypes were assessed for trace elements and macronutrient den-sity at Manga in the Suda…
Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of…
Evrim Gunes Altuntas, Deniz Kocan, Serap Cosansu, Kamuran Ayhan, Vijay K. Juneja, Luis Materon
This study aimed to determine the antibiotic and bacteriocin sensitivity of Listeria monocytogenes strains isolated from animal derived foods. With disc diffusion assay, all fourteen L. monocytogenes strains were suscepti-ble to the antibiotics, including pen…
Amudhan Ponrajan, Mark A. Harrison, Timothy D. Pringle, Jacob R. Segers, Bradley K. Lowe, Russell O. McKeith, Alexander M. Stelzleni
The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a…
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).