International Journal of Food and Nutrition Research


Open Access

International Journal of Food and Nutrition Research is a peer reviewed open access journal publishing research manuscripts, review articles, editorials, letters to the editor in the area of Food and Nutrition Research.

Peer Review

To ensure the quality of the publications, all submitted manuscripts will be peer-reviewed by invited experts in the field. The decisions of editors will be made based on the comments of the reviewers.

Rapid Publication

Time to first decision: within 2 days for initial decision without review, 18 days with review; Time to publication: Accepted articles will be published online within 2 days, and final corrected versions by authors will be accessible within 5 days.  More details....

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International journal of food and nutrition research

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Jiban Shrestha
Scientist, Nepal Agricultural Research Council, National Maize Research Program, Rampur, Chitwan, Nepal

Dr. Monica BUTNARIU
Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,


Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Nutrients, phytochemicals and antioxidant properties of two tropical almond pulp

Nutrients, phytochemicals and antioxidant properties of two varieties of tropical almond (terminalia catappa) pulp *Okudu, H.O., Okudu, P.C. and Mene, L.P Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ripe fruits of tropical…

Nutrients, Physicochemical and Sensory attributes of jams

Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds *Okudu, H.O. and Umahi, C.F Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria. Ready- to- eat soursop and pawpaw fruits…

Chemical properties of mango kernel and seed and biscuit from wheat-mango kernel

Chemical properties of mango kernel and seed and production of biscuit from wheat-mango kernel flour blends Ifesan, B.O.T* Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria Mango seed and kernel are regarded as waste…

Nutraceutical wild plants and their socio-economic contributions to households

Nutraceutical wild plants and their socio-economic contributions to households in Lare Woreda, Gambella Regional State, Southwest Ethiopia Thakdeal Kuet Lim1, Debela Hunde Feyyisa2 and Dereje Bekele Jiru2   1Gambella Agricultural Research Institute 2 Jimma University, College of Agriculture and Veterinary Medicine,…

Influence of knowledge and perception on the utilization of legumes

Influence of Knowledge and Perception on the Utilization of Some Under-utilized Legumes Among Nigerian Students *Olanipekun O.Taiwo1, Farinde E. Oluremi1  and Eyebiokin Abiodun2 *1Product Development Program, Institute of Agricultural Research and Training, Obafemi  Awolowo University, Nigeria 2Department of Home and…

Total phenolic content and antioxidant activities of Ethiopian coffee

Determination of total phenolic content and antioxidant activities of five different brands of Ethiopian coffee A. Daniel1, M. Workneh1 1 College of Natural and Computational Sciences department of chemistry, Dilla University Ethiopia High consumption of coffee has been considered to…

Total phenolic and antioxidant capacity of flower, leaf and seed of Moringa oleifera

Total phenolic and antioxidant capacity of flower, leaf and seed of Moringa oleifera Kamila de Oliveira do Nascimento1*; Isabela Pereira Reis2; Ivanilda Maria Augusta3 1*Nutritionist, Doctor in Science and Food Technology at the Federal Rural University of Rio de Janeiro…

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