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…
Faten Farouk Abdel-Salam, Nadia A. Abd-El-Aziz, Saadia M. Hashem
Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sens…
Rodica Siminiuc, Dinu Țurcanu
Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal , and environmental health , are inextricab…
Seid Ali Mahamat, Khadim Niane, Nicolas Cyrille Ayessou, Alioune Sow, Samba Balde, Oumar Ibn Khatab Cisse, Matar Coume
Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases.…
Alexis Dufrene, Dasom Park, Douglas Olson, Kayanush Aryana
Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health be…
Meghana Theegala, René Adalberto Chigüila Arévalo, Valerie Viana, Douglas Olson, Kayanush Aryana
Consu mption of flaxseed provides health benefits. Bile tolerance allows survival of probiotics in the intestinal tract. The objective was to determine whether or not flaxseed enhances bile tolerance of Lactobacillus acidophilus ( L. acidophilus ) LA-K , Lact…
Styliani Ziaka, Tânia Amorim, Maria Vliora, Paraskevi Gkiata, Konstantinos Mantzios, Georgia Ntina, Eirini K.Kydonaki, Vasileios Gkizlis, Yiannis Koutedakis, 1 1
Introduction : Naturally based treatments for osteoporosis are currently limited. The purpose of this investigation was to ascertain whether bovine colostrum supplementation can improve bone health in humans. Methods: In tot al 63 individuals volunteered in a…
Dalia M. El Sheikh, Manal S. Helal, Heba A. Barakat
The present study described the enhancement of the nutritional values of wheat and rice crackers by adding cauliflowers. The results showed that 25% - 75% cauliflower replaced in crackers increased the consumer acceptability, nutritional value, antioxidant ac…
Férial Aziza Benyahia-Krid, Elheyfa Khemissat, O. Aissaoui Zitoun, Kaouther Djafri, Meriem Bergouia, Batoul Meghzili, Lamia El-Mechta
The objective of this study is the valorization of downgraded dates from a high Algerian date variety Deglet Nour , locally called “ h’chef ”. The work starts with the implementation of a food formulation of semi-candied dat es in syrup extracted from dates.…
Shaker M. Arafat, Amany M. Basuny, Dalia M. Hikal
The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary ble…
C. J. Akunne, P. O. Adeniji
In this project, assessment of food service quality of two restaurants in Lagos was carried out. The study assessed quality of food served in Chicken Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the cu…
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).