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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…
Rodica Siminiuc, Lidia Coșciug
Sor i z ( Sorghum oryzoidum ) is a relatively new cereal of hybrid origin ob tained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analy z es the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in…
Simplice Innocent Moussouami, Issiako Bio Nigan, Yvon Rock Ghislain Alongo, Polycarpe Gouthon, François Mbemba
Background: The prevalence of obesity is increasing dramatically around the world and it is reasonable to assume that young people attending school in Brazzaville are not spared. The objective of this study was to determine the pre valence, as well as the fac…
Paul Attien, Evelyne Toe, Kra Athanase Kouassi, Arthur Constant Zébré, Mamayé Neolly Gomé, Haziz Sina, Nanouman Marina Christelle Assohoun-Djeni, Arsene Konan, Ibourehema Coulibaly, Baba-Moussa Lamine, Adjehi Dadie
Fish is rich in essential nutrients but can remain a potential source of food poisoning. A study was , therefore , carried out with the general objective of highlighting the probable biological and chemical dangers associated with the consumption of fish and…
James Halbin Kouadio, 1 1
Mycotoxins are secondary metabolites of filamentous fungi that colonize a wide range of crops, including cereals and oilseeds, both in the field and after harvest, especially during storage. Several studies carried out on the occurrence of mycotoxins in crops…
Mamadou Abdoulaye Konare, Cheickna Cisse, Nouhoum Diarra, Marius K. Somda, Mamadou Wele, Rokia Sanogo, 1 1
Malnutrition and food insecurity are major concerns for the Malian authorities. The objective of this study was to strengthen the knowledge about the nutritional and physicochemical values of four underutilized edible wild fruits picked at two cities belongin…
Monisha Pradeep, Filmon Kiflezghi Kiflemariam, Eden Tareke
Advanced Glycation End Products (AGEs) have been associated as a possible cause in inflammation-mediated chronic diseases such as diabetes, Alzhei mer’s and cardiovascular disorders. Thus, inhibition of AGE formation repre sents a prospective therapeutic targ…
Mouluda Sohany, Md. Abdul Halim, Most. Jesmin Akhter, Sabina Yasmin, Fatehatun Noor
Cheese has recently gained a lot of popularity around the world. This experi ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Ch…
Paula Ollo Morales, Marta Velasco Azagra, Carlota Martel Martin, Marta Gutiérrez Niso, Nagore Bernedo Belar, Maria Teresa Audicana Berasategui
The seeds of Plantago ovata , called psyllium or ispaghula, have been used in the preparation of bulk laxatives. Nowadays, it is also used as an ingredient in bakery and breakfast cereals to increase dietary fiber and to give baking products fluffiness and vi…
Iurie Subotin, Raisa Druta, Violina Popovici, Ecaterina Covaci, Rodica Sturza
The present study aimed to investigate the effectiveness of the use of some antioxidants- α -tocopherol, n-octyl gallate, L-ascorbic acid 6-palmitate and matcha extract (green tea) as inhibitors of grape seeds, walnuts and corn germ oils oxidation. The oxidat…
Abrehet F. Gebremeskel, Peninah N. Ngoda, Elizabeth W. Kamau-Mbuthia, Symon M. Mahungu
Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction…
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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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