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 is an open access journal enabling 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.
As part of Wiley’s Forward Series, this journal offers a streamlined, faster publication experience with a strong emphasis on integrity. Authors receive practical support to maximize the reach and discoverability of their work.
Food Science & Nutrition’s Impact Factor has increased to 3.553!Supporting Titles
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Articles
Effects of Resveratrol on Intestinal Flora and Metabolism in Rats With Non‐Steroidal Anti‐Inflammatory Drug‐Induced Intestinal Injury Under Plateau Hypoxia Environment
- 20 May 2025
Graphical Abstract
In the present study, we investigated the mitigating effect of resveratrol on intestinal injury induced by NSAIDs in a plateau hypoxia model by detecting cytokines (IL-10, TNF-α, and IL-1β), oxidative stress markers (SOD and MPO), 16S rRNA, and serum metabolomics. We found that resveratrol could alleviate intestinal inflammation and ameliorate intestinal injury by modulating the expression of inflammatory factors and oxidative stress markers SOD and MPO. Furthermore, resveratrol maintains intestinal health by regulating intestinal microorganisms and serum metabolites.
“I Have No Idea What's in It!”—A Qualitative Study of Adolescents' Conceptions of Milk Alternatives
- 20 May 2025
Graphical Abstract
Adolescents from Germany held simplified conceptions of the ingredients (water, oats, sugar) and production (grind oats, mix with water, and heat the liquid if necessary) of plant-based milk alternatives. Regarding animal-free milk, adolescents from Germany held vague conceptions and expressed their lack of familiarity with the product. They either had no concept of AFM or believed AFM to be artificial, synthetic, or laboratory.
Identification and Multifunctional Properties of Lactic Acid Bacteria Isolated From Fermented Turnip Juice
- 20 May 2025
Graphical Abstract
Investigating new probiotic cultures has become significant because of the increasing utilization of probiotics in food and pharmaceutical products. Forty-eight LAB strains were derived from commercial Shalgam juices and identified by 16S rRNA gene sequencing in the current study. The results demonstrated that Shalgam juice could be a good probiotic source, as most of the LAB strains isolated from Shalgam juice had probiotic potential.
Dietary Oils Alter Lipid and Volatile Compound Profiles of Donkey Milk: A Comprehensive Analysis
- 20 May 2025
Graphical Abstract
More comprehensive lipids (725) and VOCs (391) were excavated in donkey milk. Dietary oils significantly affect the lipid and volatile compositions of donkey milk. The eight metabolism pathways, including glycerophospholipid metabolism and glycerolipid metabolism, are most relevant to lipid metabolism.
Use of Limonium vulgare Mill. and Stevia in Rice Pudding Production and Determination of Quality Parameters During Storage
- 20 May 2025
Graphical Abstract
When the literature is examined, there are very few studies on milk desserts, especially rice pudding. In this study, the use of Limonium vulgare Mill. plant and stevia, which has never been used in rice pudding, was discussed. A functional milk dessert production was presented to the literature by comparing the use of stevia and sugar. The study is original with the materials used and comparison. In addition, physicochemical, microbiological, sensory, flavor, and HMF analyses were performed on the obtained rice pudding, and many properties of the products obtained were investigated and discussed in detail. By reducing the use of sugar, it is aimed to prevent many health problems and to popularize the use of rice pudding, which people love to consume. Especially for children, diabetics, and people with obesity problems, a dessert that can be consumed with health and pleasure has been produced.
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.
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.
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.
Resveratrol: A miraculous natural compound for diseases treatment
- 2473-2490
- 26 October 2018
Graphical Abstract
The therapeutic effect of resveratrol on different diseases such as, Diabetes, renal failure, Cardiovascular disease, ophthalmic disease, Viral disease, Parasitic disease and cancer.
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).
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.
