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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…
Hamad S. Aljabeili, Hassan Barakat, Hassan A. Abdel-Rahman
Herbal medicine from natural resources plays an important role as antibacterial and antioxidant agents. The present investigation was designed to evaluate the antibacterial and antioxidant properties of thyme (Thymus vulgaris L.) essential oil (TEO) and/or ch…
Fredreana Hester, M. Verghese, S. Willis, A. Baldwin, M. Reid, L. Shackelford, R. Sunkara, L. Walker
Spices (turmeric (T), ginger (GI), and garlic (GA) (TGG)) have been used for centuries for food preservation, flavors, and medicinal properties. Research suggests that TGG contain potent antioxidants that may prevent and/or delay chronic diseases such as canc…
Yukiko Kato, Masaya Kanayama, Shu Yanai, Hajime Nozawa, Osamu Kanauchi, Satoru Suzuki
Background/Aims: Administration of a lactic acid bacterial strain, <i>Lactococcus lactis</i> subsp. <i>lactis</i> JCM 5805 (LC-Plasma), is reported to prevent viral infection via activation of plasmacytoid dendritic cells in mouse and human studies. As it is…
Eleni C. Pappa, Efthymia Kondyli, William MacNaughtan, Athanasia Kakouri, Konstantinos Nesseris, Cleanthes Israilides
β -Glucans, isolated from Pleurotus citrinopileatus mushroom, were used in the manufacture of yoghurt from reduced fat cow milk with added proteins. β -Glucans were added to the milk in the form of a paste containing 1.21% (on a dry weight basis) of β -glucan…
Md Sahin Alam, M. Kamruzzaman, Sultana Anjuman Ara Khanom, Mohammad Robel Hossen Patowary, Md Toufiq Elahi, Md Hasanuzzaman, Dipak Kumar Paul
The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total su…
Anna Cutarelli, Giorgio Galiero, Federico Capuano, Federica Corrado
Identifying the contents of processed food products is essential to correct labelling. In processed foodstuffs, species identification through morphological analysis is difficult. Several factors hinder the identification of fish species in processed foods: p…
Maria A. Saccotelli, Sara Spinelli, Amalia Conte, Matteo A. Del Nobile
The effects of different vegetable flours (broccoli, cauliflower, artichoke, fennel, zucchini and mushroom) added to gluten-free bread on sensory quality, antioxidant properties and glycemic response were assessed. Among the vegetable flours, the addition of…
Luciana Neri Nobre, Susilane Pereira Araújo, Paulo de Souza Costa Sobrinho, Kellen Cristine Silva, Sofia Emanuelle de Castro Ferreira, Lidiane Lopes Moreira, Joel Alves Lamounier, Sylvia do Carmo Castro Franceschin
Background: Several observational and experimental studies in humans and animals have noted an inverse relationship between calcium intake, particularly dairy products, and body weight and adiposity. However, these effects have not been consistently observed.…
Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu
Whole grain gluten-free high protein vegetable snacks were evaluated. The snacks were Buckwheat-Peanut Meal-Kale (BPK), BPK-Garlic, BPK-Onion and BPK-Ginger. Peanut meal was utilized to increase the protein content of these snacks as well as to add value to t…
Laetitia Gemelas, Pascal Degraeve, Marion Morand, Arnaud Hallier, Yann Demarigny
Heat treatment of milk may cause whey proteins and caseins to form aggregates. These soluble and micellar aggregates and their other properties (size, composition, shape, etc.) can affect the techno-functionalities to the milk, conferring interesting or negat…
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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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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.
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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.
Declare all funding sources, conflicts of interest, and ethical approvals (including informed consent and animal-care statements where applicable).