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Journal of Nutrition & Food Sciences

Open Access
ISSN: 2155-9600
French Language  |  English

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Upcoming Special Issues

Special issue entitled: "Food Hydrocolloids" has been edited by

Srinivas Janaswamy
Research Assistant Professor
Department of Food Science
Purdue University

Special issue entitled: "Food Safety & Hygiene " has been edited by

James J. Chen
Senior Biomedical Research Service
Food and Drug Administration
Jefferson, USA

Read More»

About the Journal

flyer image Editor-in-Chief
Weiqun (George) Wang
Department of Human Nutrition
Kansas State University, USA
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

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

OMICS Group International Conferences are instrumental in providing a meaningful platform for the world renowned scientists, researchers,students, academicians, institutions, entrepreneurs and industries through its events annually throughout the globe. OMICS Group is proudly announcing the grand commencement of 4th International Conference and Exhibition on Nutrition & Food Sciences (Nutritional Science-2015) at October 26-28, 2015 Chicago, USA. The conference will be highlighting the theme “Importance of nutrition in daily life and advancing towards better and healthier future.
* Unofficial 2012 Impact Factors were established by dividing the number of articles published in 2010 and 2011 were cited in 2012 based on a search of the Google Scholar Citation Index database, by the number of articles published in the previous two years (2010 and 2011).
A = the number of times, articles published in 2010 and 2011, were cited by indexed journals during 2012
B = the total number of "citable items" published by that journal in 2010 and 2011.
(Ref: http://en.wikipedia.org/wiki/Impact_factor)

Recently published articles

Where does Pulsed Electric Field Processing Stand for Preservation of Nutrition Quality of Foods

Gulsun Akdemir Evrendilek

“Eating Disorders among MBA Students in a Business School of Karachi

Atif Mahmood and Zehrah Bibi

Development of Celiac Disease; Pathogenesis and Strategies to Control: A Molecular Approach

Devaraja Gayathri and Rashmi BS

Biofortification of Meat with Microelements by Biological Dietary Feed Supplements

Witkowska Z, Saeid A, Korczyński M, Dobrzański Z and Chojnacka K

Evaluation of Anti-Microbial, Anti-Inflammatory and Anti-Oxidative Properties Artemisia afra, Gunnera perpensa and Eucomis autumnalis

Muleya E, Ahmed AS, Sipamla AM, Mtunzi FM and Mutatu W

Organic and Conventional Coffee (Coffea arabica L.): Differences in the Content of Minerals and Studies in Healthy and Induced Cancer Rats

Carvalho DC, Picheli FP, Luccas PO, Magalhaes CS and Azevedo L

Early Initiation of Complementary Feeding and Associated Factors among 6 Months to 2 Years Young Children, in Kamba Woreda, South West Ethiopia: A Community –Based Cross - Sectional Study

Eskezyiaw Agedew, Meaza Demissie, Direslgne Misker and Desta Haftu

Blood Glucose Measured at Several Time Points and Correlation with Incremental Area under the Curve

Marte KR Kjøllesdal, Victoria Telle Hjellset and Arne T Høstmark

Development of Technology for Manufacture of Bottle Gourd Ice Cream

Barot Amit M, Suneeta Pinto and Hiral Modha

Orthonormal Gas-Chromatography Sets of Extra Virgin Olive Oil

Maurizio Caciotta, Fabio Leccese, Sabino Giarnetti, Barbara Orioni and Salvatore Rametta

Calcium Deficiency among Pregnant Women and their Newborns in Sidi Bel Abbes Region, Algeria

Amina Imene Benali and Abbassia Demmouche

Exclusive Breastfeeding Practices of HIV Positive mothers and its Determinants in Selected Health Institution of West Oromia, Ethiopia

Abebe Bekere, Wondu Garoma and Fekadu Beyene

Assessment of Potential Mutagenic Effect of Colorant of Some Commercial Fruit Drinks in Mice

Mahrousa M. Hassanane, Shenouda M. Girgis and Thanaa M. T. Shoman

The Impact of Animal Source food (ASF) on the Growth of Malnourished Children in Bachok, Kelantan: Randomized Controlled Intervention Trial

Ihab AN, Rohana AJ, Wan Manan WM, Wan Suriati WN, Zalilah MS and Mohamed Rusli A

Effect of Drying Methods on the Antioxidant Capacity, Color and Phytochemicals of Portulaca oleracea L. Leaves

Khaled M. Youssef and Sayed M. Mokhtar

Porcine DNA Detection in Finished Meat Products Using Different Mitochondrial DNA (mt-DNA) on Polymerase Chain reaction

Azhana Hamzah, Sahilah Abd Mutalib and Abdul Salam Babji

Determining Consumers’ Preferences for Energy Drinks Consumption with Conjoint Analysis: A Cross Section Study from East Mediterranean, Turkey

Besir KOC, Aykut GuL, M. Goksel AKPINAR and Hilal Yilmaz

Food Handlers’ Occupational and Professional Training Characterization

Freitas JF, Calazans DLMS and Alchieri JC

Effects of Oral and Topical Use of the Oil from the Nut of Vitellaria paradoxa

Malachi Oluwaseyi Israel

Comparative Microbial Evaluation of Two Edible Seafood P. palludosa (Apple Snail) and E. radiata (Clam) to Ascertain their Consumption Safety

Bassey SC, Ofem OE, Essien NM and Eteng MU

Treatment Outcome and Associated Factors among Under-Five Children with Severe Acute Malnutrition Admitted to Therapeutic Feeding Unit in Woldia Hospital, North Ethiopia


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