Edited By: Y. Martin Lo
All Food Science & Nutrition articles are published under the terms of the Creative Commons Attribution License
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Food Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields.
We believe that all research, so long as it is evidence-based and factually correct, deserves a forum to be read and commented upon. We therefore strive to be an author-friendly journal welcoming all contributions of sound science.
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Food Science & Nutrition’s Impact Factor has increased to 3.553!Supporting Titles
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Articles
Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes
- 23 September 2023
Graphical Abstract
Alginate films containing different concentrations of RES and/or THY were prepared. The effects of sodium alginate films on the shelf life and microbial safety of sliced beef mortadella sausage during 40 days of storage at 4°C were assessed. Sliced beef mortadella sausage wrapped with 0.004% RES + 1% THY film showed the best microbial, chemical, and sensory properties.
Revealing the mechanism of quinoa on type 2 diabetes based on intestinal flora and taste pathways
- 23 September 2023
Graphical Abstract
The results of this study showed that quinoa has a positive effect on the recovery of intestinal microbiota disorder in type 2 diabetes mice.
Fractionation, identification of chemical constituents, and biological properties of cashew (Anacardium occidentale L.) leaf extracts
- 23 September 2023
Graphical Abstract
This work aimed to identify the chemical constituents and bioactivities of the Anacardium occidentale L. leaf extract and fractions. A total of 31 compounds were determined. The ethyl acetate fraction contained the highest total phenolic and flavonoid contents and consequently showed the highest in vitro antibacterial activity, enzyme inhibition, and anticancer activity, thus warranting further pharmaceutical applications
Flavonoids contribute most to discriminating aged Guang Chenpi (Citrus reticulata ‘Chachi’) by spectrum-effect relationship analysis between LC-Q-Orbitrap/MS fingerprint and ameliorating spleen deficiency activity
- 21 September 2023
Graphical Abstract
We found that aged Guang Chenpi could rescue spleen deficiency by ameliorating gut microbiota dysfunction and fatigue and depression behaviors, upregulating D-xylose and gastrin secretion, and increasing the integrity of the colon tissue better than a year-old sample. And these rescuing effects were associated with citrusin III, homoeriodictyol, hesperidin, nobiletin, and isosinensetin in samples with different storage years. Our findings will serve as a reference for the comprehensive evaluation of the mechanism of “the longer storage time, the better bioactivity” in the processing of Guang Chenpi.
Association between dietary intake and symptoms of depression and anxiety in pregnant women: Evidence from a community‐based observational study
- 21 September 2023
Graphical Abstract
The study was a community-based investigation that enrolled more than 800 pregnant women. The study result found the dietary pattern among pregnancy was associated with mental health symptoms.
The following is a list of the most cited articles based on citations published in the last three years, according to CrossRef.
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
- 2446-2458
- 16 October 2018
Graphical Abstract
Fermentation and germination improve nutritional value of cereals and legumes. These processes activate endogenous enzymes that are inherent to these crops. Activated enzymes destroy antinutritional factors such as phytates thereby freeing the minerals.
Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid
- 75-104
- 21 January 2014
Graphical Abstract
Rice grains are rich in antioxidant compounds. Black rice varieties emerge as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins.
Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties
- 443-463
- 29 June 2014
Graphical Abstract
Long-chain ω3 polyunsaturated fatty acids include α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and docosapentaenoic acid (DPA); and ω6 fatty acids include linoleic acid (LA) and arachidonic acid (AA). In this review, various sources of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced. The sources include marine resources such as fish, crustaceans, and mollusks; plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).
Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits
- 4666-4684
- 31 July 2020
Graphical Abstract
Agricultural food production in conventional farming using chemical fertilizers and pesticides has pose threats to soil ecology. Sunflower and its products serve as source of nutritional food for man and livestock. Consumption of sunflower oil and seeds with high antioxidant content is beneficial in scavenging the free radicals that might likely cause disease conditions in human.
Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia
- 6320-6337
- 4 November 2020
Graphical Abstract
The cereal-derived α-amylase and/or α-glucosidase inhibitor could be targeted for developing valuable whole cereal foods in T2DM dietary managements.
Overview
Food Science & Nutrition is a peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of food and nutrition, as well as interdisciplinary research that spans these two fields. Read the full aims and scope here.
