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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…
Merve Kumru, Hulya Demir
Background : Over the past 20 years, cultured meat has drawn a lot of public attention as a potential solution to issues with animal husbandry, including inade quate use of natural sources, improper animal welfare practices, an d possible risks to public heal…
Hussein Al-Sahho, Hakan Kuleaşan
In this study, ozone gas was applied to samples of durum wheat stored in four experim ental groups (durum wheat without any treatment for comparis on, durum wheat treated with ozone, purified durum wheat, and purified durum wheat treated with ozone). Two grou…
Ndeye Adiara Ndiaye, Lahat Niang, Modou Dieng, Ndeye Coumba Kane Touré
The purpose of this study is to investigate the physicochemical properties of some local varieties of onion ( Allium cepa L.) and compare them with an imported variety, all collected in May 2021. Proteins, reducing sugars, lipids, a nd polyphenol content were…
Philip John Kanu, 1 1, 1 1
Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child pre dispose infants to malnutrition, growth retardation, infection and high mortality. In most West African…
Ching-Hu Tsai, Yi-Chun Lin, Chih-Ta Liu, Yo-Ju Chen
This study discusses the composition analysis and comparison of Jaboticaba under different processing conditions for fermented liquid, jam, fruit powder, and fruit vinegar. The differences and comparison of the contents of total polyphenols, anthocyanins, res…
Nayanna de Oliveira Ramos Melo, Lucas Gabriel da Costa Marques, Humberto Maia Costa Neto, Matheus De Sousa Silva, Francisco Vagnaldo Fechine Jamacaru, Bruno Coêlho Cavalcanti, Antônio Adailson De Sousa Silva, Conceição Aparecida Dornelas
Spices are defined as any aromatic condiment of plant origin used to alter the flavor and aroma of foods. Besides flavor and aroma, many spices have antioxidant activity, mainly related to the presence in cloves of phenolic compounds, such as flavonoids, terp…
Thalita Bandeira Dantas, Alline Peralta Castro, Fernando de Souza Flexa Ribeiro Filho, Rosana Maria Feio Libonati
Objective: The measurement of phase angles is an important monitoring parameter and supplementation with omega-3 could promote benefits by modulating the electrical potential of membranes and increasing body cell mass. This study aimed to evaluate the effecti…
Alejandra Meza-Rios, Gilberto Velazquez-Juarez, Inkar Castellanos-Huerta, Rocio Ivette Lopez-Roa, Luis A. Anguiano-Sevilla, Xochitl Hernanez-Velasco, Xochitl Hernanez-Velasco, Saeed El-Ashram, Ebtsam Al-Olayan, Billy Hargis, Guillermo Tellez-Isaias, Adelaida Sara Minia Zepeda-Morales
Short Retraction Notice The paper is withdrawn because of personal reasons . This article has been retracted to straighten the academic record. In making this decision the Editorial Board follows COPE's Retraction Guidelines . The a im is to promote the circu…
Ebai Nee Besong Patricia Ange, Gustave Mabiama, Eyenga Manga, Nyangono Biyegue Fernande C., Winifred Fila Ogah, Eridiong O Onyenweaku
This study determined the nutritional status of households in North western region of Cameroon using weighed food intake. Twenty–two rural and 106 urban households were randomly selected for weighed food intake Descriptive and inferential statistics were used…
David Briskey, Alistair Rowan Mallard, Amanda Rao
Objective: Gastrointestinal (GI) discomfort is experienced by millions of people every day. This study aimed to evaluate the effect of PhenActiv TM , a novel green kiwifruit extract, on gastrointestinal tract (GIT) function in otherwise healthy adults. Method…
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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).