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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…
Yashi Srivastava
Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents…
Mehmet Musa Özcan
Recently, more attention has been focused on the utilization of food processing by products and wastes, as well as under-utilization agricultural products. Some physical and chemical properties, mineral contents and fatty acid composition of apricot kernel an…
Radwan S. Farag, Magdy A. S. El-Agaimy, Bothaina S. Abd El Hakeem
GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ra…
Sahoré Drogba Alexis, Nemlin Gnopo Jean
The composition of cassava roots and those of its derived food (attiéké and semolina), were determined. The comparative study of the cassava roots composition with those of the semolina and attiéké has shown that the technological applied treatments in the pr…
Heba Ezz El-Din Yossef
The objectives of this study were to use the dry thyme leaves as source of nonhaeme iron and evaluate the effects of calcium, phosphorus and calcium + phosphorus on nonhaeme iron absorption and haematogenic characteristics in rats. Thirty adult male albino ra…
Jose Shelton, Gideon V. Praveen Kumar
This report aims to look at the role of Sodium bicarbonate as a potent Ergogenic aid and its role in improving the performance of athletes. It includes the mechanism of action of sodium bicarbonate during high-intensity exercise. The report also shows the var…
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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).