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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…
Akane Yoshizaki, Toshiko Tomisawa, Tomohiro Osanai, Naoki Nanashima, Maiko Kitajima, Kasumi Mikami, Toshifumi Fujita, Hayato Maeda, Yoji Kato
Objectives: Smoking causes endothelial dysfunction, but it still remains unclear whether oral administration of anthocyanin brings benefits to endothelial function and redox states in young healthy smokers. We tested the hypothesis that supplement anthocyanin…
Evelyn Lu, Marie Yeung, Chi Kong Yeung
Prebiotics are non-digestible oligosaccharides that selectively stimulate the growth of beneficial bacteria in the human gut. Fructooligosaccharide (FOS) is a common prebiotic found in food products and infant formula. Lactulose is primarily used as a pharmac…
Gertrude M. Alal Ojera, 1 1, Yusuf B. Byaruhanga, Christine Magala-Nyago, Charles M. B. K. Muyanja
Malakwang ( Hibiscus species) is a common vegetable regularly used in the diet and traditional health care support in Uganda. In this study, the efficacy of malakwang leaf extract as a potential regulator of serum lipids, urea and creatinine was investigated…
Tarfa Albrahim
The aim of this study was to determine the relationship between obesity and osteoporosis. A total of 30 Saudi women, aged between 20 and 50 years, were selected randomly. We calculated each subject’s body mass index (BMI) and determined their lumbar and femur…
Tae-Woong Oh, Sanae Okubo, Sakura Tanaka, Tatsuki Naka
This study aimed to determine the appropriate nutritional intakes and dietary habits of high school-aged cross-country skiers and speed skaters. The subjects, all high school students from N Prefecture, included 18 male cross-country skiers, 5 male speed skat…
Kan Uchiyama, Hiroko Aiki, Aki Matsumura, Kanako Saruta, Ai Yuasa, Zensho Ito, Shinichiro Takami, Keisuke Saito, Yuichiro Ohtaki, Shizuka Suzuki, Susumu Hayashi, Shigeo Koido, Hiroshi Yoshida, Toshifumi Ohkusa, Masayuki Saruta
The aim of the present study was to investigate the efficacy of the actual consuming n-3 PUFA for remission-maintenance in IBD patients. A questionnaire on the dietary habits of patients one month before hospitalization (Q1) was completed by 24 patients with…
Margaret Maher, Anton Breunig, Madeline De France, Gaokhia Yang, Erin Richardson, Jackie McGinley, Kendra Ruffalo
Glutalytic action can be defined as digestion of intolerance- and inflammation-promoting gluten proteins and may be useful in related conditions. To determine tolerance and potential effectiveness in a healthy population, a glutalytic supplement or placebo wa…
Qin Xu, Irma Adyatni, Bradly Reuhs
Tomatoes are one of the most important specialty crops in United States and tomato products constitute a significant part of the food industry. The quality of tomato paste and juice is evaluated through their viscosity, color, flavor and nutritional value. Fo…
Nicolas Cyrille Ayessou, Mady Cissé, Mathieu Gueye, Cheikh Ndiaye, Codou Mar Diop
This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrients were carried out to evaluate their nutri…
Chloe N. Stokes, Joseph P. Kerry, Maurice G. O’Sullivan
The objective of this study was to investigate how rapid descriptive consumer analysis using simultaneous presentation of samples compared with monadic presentation of samples, using both affective and descriptive sensory evaluation methods. Simultaneous pres…
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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.
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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.
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