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…
Carol E. O’Neil, Theresa A. Nicklas, Victor L. Fulgoni III
Purpose: The purpose of this study was to examine the association between almond consumption, the most widely consumed tree nut in the US, and nutrient intake, nutrient adequacy, diet quality, and weight/adiposity in adults. Methods: Data from adults (N=24,80…
Yongjie Ma, Wenbin Dong, Hongliang Bao, Cheng Fan, Yue Fang, Shipeng Wang
To detect urea content in milk powder, a nonlinear chemical fingerprint technique was developed. In our study, Belousov-Zhabotinsky oscillatory chemical reaction (B-Z) was performed using milk powder and malonic acid as main dissipative substances. The same d…
Swetha Salla, Rajitha Sunkara, Lloyd T. Walker, Martha Verghese
Papaya peels (PP) are discarded after consuming the fruit. However, they contain antioxidants. Oxidative damage caused by free radicals has major implications in many chronic diseases. The objective of this study was to determine in-vitro antioxidant and apop…
Hassan Barakat, Galal A. Ghazal
Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which…
Jozaa Zaidan Al Tamimi
In recent years, the demand for almond milk and its sales has increased owing to consumers’ perceptions about its health benefits. Hence, we sought to measure the effect of almond milk on body measurements such as body weight, body mass index and waist and hi…
Chiara Medoro, Marta Cianciabella, Francesca Camilli, Massimiliano Magli, Edoardo Gatti, Stefano Predieri
In recent years, the interest on craft beer has been increasingly growing. In this work, sensory traits of five Italian artisanal beers were explored by a trained panel, through different sensory analysis methods: Quantitative Descriptive Analysis (QDA) and a…
Berenice Aranda Cuevas, Carlos Hernán Herrera Méndez, Ignacio Islas Flores, Sara Solís-Pereira, Luis Cuevas-Glory, Gerardo Rivera Muñoz, María de Lourdes Vargas y Vargas, Jorge Tamayo Cortez
We developed and implemented a methodology that allowed extracting and evaluating high molecular weight polysaccharides present in the gel of Aloe barbadensis Miller. One of the fractions evaluated revealed the presence of high molecular weight carbohydrates…
Shady M. El Shehawy, Ali A. Gab-Alla, Hamed M. A. Mutwally
In spite of the established nutritive value of seafood, fishes have a special ability to store some toxic substances such as heavy metals because of its own respiration system. The goal of current study was to explore the proximate chemical composition, miner…
Abiodun Olusoji Owoade, Adewale Adetutu, Olubukola Sinbad Olorunnisola
This study compared the antioxidant properties of Hibiscus sabdariffa extract (HSE), commercial aged garlic extract (AGE, Kyolic) and garlic tablet (GT). The results indicate that HSE, AGE and GT are effective antioxidant as xanthine/xanthine oxidase generate…
Iraz Haspolat Kaya
This study was conducted to analyze obtained data by consumer survey about packaged milk as long-life (UHT, ultra-high temperature) and pasteurized fluid milk (PFM). To achieve a 2.83% sampling tolerance, 1222 consumers were interviewed in person, and the dat…
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).