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…
Elda B. Esguerra, Dormita R. del Carmen, Rosa S. Rolle
Fruits and vegetables are inherently perishable hence they are considered as one of the most wasted categories of food. While several studies have been conducted to assess consumer level waste of fruits and vegetables, few have been conducted in developing co…
Pushpinder Kaur Litt, Justin Brooks, Divya Jaroni
Antimicrobial efficacy of three novel organic sanitizers, CHICO Wash TM , C8C10 and CG100, was evaluated for the reduction of Escherichia coli O157:H7 during flume-washing of organic leafy greens. Organic formulations at various concentrations: CHICO (C 3 H 8…
Hajime Sasaki, 1 1
The effects of exogenously administered ethanolamine (Etn) on the N -nitrosodiethylamine (NDA)-induced formation of hepatic lesions in rats were investigated. Sprague-Dawley rats were intraperitoneally administered NDA (100 mg/kg body weight) at 7-day interva…
Dovel Branquinho Ernesto, 1 1, Mary Omwamba, Abdul Faraj, Symon Mahungu
Mango ( Mangifera indica L.) and banana ( Musa acuminata ) are the most popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in the Mo…
M. Ajiro, M. Araki, M. Ishikawa, K. Kobayashi, I. Ashida, Y. Miyaoka
The present study aimed to examine the effects of rice particles in test foods and their visual appearance on oral textural perceptions. One original and three filtered Amazake (a traditional Japanese beverage made from malted rice) preparations were used as…
Soo Young Choi, Bong Kyung Koh
Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble f…
Silvia Denise Peña Betancourt, Rey Gutiérrez Tolentino, Beatriz Schettino
In Mexico maize ( Zea mays L.) is an important cereal due to excellent taste and nutritional value. Nutritional content and fatty acid profile has been reported in white maize, however, there are several genotypes natives (red, yellow, black, blue, pinto), an…
Takumi Satoh, Kazuichi Sakamoto
Purification of biomass ethanol from the products of brown sugar yeast-fermentation produces a large amount of residue. This fermentation residue contains abundant brown sugar-derived nutrients and is mainly used as compost or livestock feed. However, the in…
Dianeli Madera Piña, Carlos Hernán Herrera Méndez, Lourdes Vargas y Vargas, Herbert Loria Sunza, Jorge Tamayo Cortez
Aloe vera ( Aloe barbadensis Miller) possesses curative and therapeutic properties attributed to the polysaccharides found in its tissue. This work aimed to study hydrolyzed (chemical and enzymatical) Aloe vera gel extracts using ultrafiltration membranes wit…
Maurice Gandebe, Albert Ngakou, Robert Ndjouenkeu
Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compar…
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).