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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…
Kenneth C. Ehrlich, Qijian Wei, Robert L. Brown, Deepak Bhatnagar
Seeds of aflatoxin-resistant and aflatoxin-susceptible maize lines were inoculated with conidia of aflatoxin-producing Aspergillus flavus or A. parasiticus isolates or isogenic non-producing mutants. Conidia were recovered from resistant maize seed after seve…
Nathaniel Etheridge Frank-White, Rowan Burns-Kirkness, Erica Frank
Goals: Many health organizations encourage people to use human-powered transportation “because it is better for your health and the environment”. However, the greenhouse gas (GHG) emissions produced to iso-calorically replace the energy expended in human tran…
Cheng-An Hwang, Shiowshuh Sheen, Vijay Juneja
The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella spp. in cooked ham during storage at refrigerated and abuse temperatures. Cooked ham was added with…
Woan Chwen Wong, Chai Fung Pui, Tuan Zainazor Tuan Chilek, Ahmad Noorlis, John Yew Huat Tang, Yoshitsugu Nakaguchi, Mitsuaki Nishibuchi, Son Radu
This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificial…
Anisyah Firdaus, Nuri Andarwulan, Purwiyatno Hariyadi
Stipulating maximum level of food additives in food should be conducted to anticipate excessive usage, guarantee food safety, and as reference in food inspection. However, to support adequate stipulating, information about food aditives exposure assessment mu…
Susana Daniela Sousa Fernandes, Catarina Araújo da Silva Ribeiro, Maria Filomena de Jesus Raposo, Rui Manuel Santos Costa de Morais, Alcina Maria Miranda Bernardo de Morais
The objective was to study the effect of alginate coating on polyphenol oxidase (PPO) activity and colour of ‘Starking’ apple cubes during dehydration with hot air. Apple cubes were dehydrated at 20<sup>o</sup>C, 35<sup>o</sup>C, or 40<sup>o</sup>C, with a pa…
Lares Mary, Pérez Elevina, Schroeder Mileibys, Gestne Aure, Case Cynthia, Brito Sara, Ciarfella Ana
The goals of the research were to establish the biochemical and anthropometric markers of the Waraos sample population, its frequency of metabolic syndrome, and through a survey, the mains components of its diet: Moriche fruit, plantain, cassava root and its…
Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza
The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed betwee…
Stephanie L. Irvine, Sharareh Hekmat
Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhance the functionality of pr…
Amol B. Mali, Kalpana Khedkar, Smita S. Lele
Pomegranate peels were studied for the effect of gamma irradiation on microbial decontamination along with its effect on total phenolic content and in vitro antioxidant activity. Gamma irradiation was applied at various dose levels (5.0, 10.0, 15.0 and 25.0 k…
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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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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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