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Journal of Nutrition & Food Sciences


Open Access
 
ISSN: 2155-9600
 
 
 
HOME » NUTRITION-FOOD-SCIENCES French Language  |  English
 
 
 
 
 
 

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About the Journal

Editors Recommendation for Indexing
flyer image Editor-in-Chief
Weiqun (George) Wang
Professor
Department of Human Nutrition
Kansas State University, USA
Tel. 785-532-0153
Fax: 785-532-3132
 
Index Copernicus Value: 6.28
Impact Factor: 3.48*
 
Journal of Nutrition & Food Sciences is a scientific journal which covers high quality of manuscripts which are both relevant and applicable to the broad field of applied life sciences. Journal renders novel, clear connection to nutritional requirements by the perceived palatability of foods and their applications in highly interdisciplinary applied sciences. Journal aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences.
flyer image

The Journal of Nutrition & Food Sciences is a scientific journal which provides an opportunity to share the information among the medical scientists and researchers. The Journal of Nutrition & Food Sciences is one of the best Open Access journals of scholarly publishing.

The journal includes a wide range of fields in its discipline to create a platform for the authors to make their contribution towards the journal and the editorial office promises a peer review process for the submitted manuscripts for the quality of publishing.
 
Journal of Nutrition & Food Sciences is a academic journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide.
 

The journal is using Editorial Tracking System for quality peer-review process. Editorial Tracking is an online manuscript submission, review and tracking systems. Review processing is performed by the editorial board members of Journal of Nutrition & Food Sciences or outside experts; at least two independent reviewers approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the system, hopefully to publication. Reviewers can download manuscripts and submit their opinions to the editor. Editors can manage the whole submission/review/revise/publish process.

Submit manuscript at http://www.editorialmanager.com/lifesciences/ or send as an e-mail attachment to the Editorial Office at editor.jnfs@omicsonline.org

 

 

Recently published articles

Prevalence of Overweight and/or Obesity and Associated Factors among High School Adolescents in Arada Sub city, Addis Ababa, Ethiopia
Emana Alemu, Azeb Atnafu, Mezgebu Yitayal and Kedir Yimam
 
Rice Consumption is associated with Better Nutrient Intake and Diet Quality in Children: National Health and Nutrition Examination Survey (NHANES) 2005-2010
Theresa A Nicklas, Carol E O’Neil and Victor Fulgoni III
 
Physicochemical Properties of Starch from a Cereal-Based Fermented Food (Tarhana)
Senay Simsek, Maribel Ovando Martinez, Orhan Daglioglu, Kadir G Guner and Umit Gecgel
 
Feeding Practices, Food and Nutrition Insecurity of infants and their Mothers in Bangang Rural Community, Cameroon
Marlyne-Joséphine Mananga, Marie Modestine Kana-Sop, Nicolas Policarpe Nolla , Tetanye-Ekoe and Gouado Inocent Gouado
 
Changes in Macronutrient, Total Phenolic and Anti-Nutrient Contents during Preparation of Tempeh
Hasnah Haron* and Norfasihah Raob
 
Effect of Colorant on Cytogenetic, Biochemical and Histochemical Parameters and Quality Changes during Storage of some Commercial Fruit Drinks
Hesham A Eissa, Mahrousa M Hassanane and Hafiza A Sharaf
 
Proximate Analysis, Antioxidant and Antiproliferative Activities of Different Parts of Carica Papaya
Maisarah AM, Asmah R and Fauziah O
 
Attitudes of Foodservice Users in Relation to Soybean and its Derivatives in Brazil
Silvia Magalhães Couto, Gabriela Morgado de Oliveira Coelho, Marina de Figueiredo Ferreira, Haydée Serrão Lanzillotti and Regina Serrão Lanzillotti
 
Extraction, Purification and Characterization of Apricot Seed β-Galactosidase for Producing Free Lactose Cheese
HebaEzz el Din Yossef and Alaa El Dein El Beltagey
 
 
 
 
 
 
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