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.

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.

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Articles

ORIGINAL ARTICLE
Open access

Effect of Juniperus communis extract on probiotic properties of Bacillus safensis isolated from camel milk in the region of El Oued (Algeria)

  •  20 June 2024

Graphical Abstract

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Current study focuses on the effect of Juniperus communis extract on the probiotic properties of lactic acid bacteria isolated from camel milk. Chromatographic profiles of the phenolic compounds revealed that Juniperus communis extract is rich in quercetin. The results demonstrated a high content of phenolic compounds in Juniperus communis extracts (polyphenols: 103.80 ± 0.30 mg GAE/g E. flavonoids: 15.85 ± 0.80 mg QE/g E). Juniperus communis has a high polyphenol and flavonoid content which can have a considerable impact on Bacillus safensis probiotic properties.

REVIEW
Open access

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

  •  19 June 2024

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Since foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. In this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high-pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed.

ORIGINAL ARTICLE
Open access

Sensory variation of landrace peas (Pisum sativum L.): Impacts of variety, location, and harvest year

  •  19 June 2024

Graphical Abstract

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This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location, and harvest year. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. These findings underscore the critical role of careful cultivar selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

REVIEW
Open access

Structure and regulatory mechanisms of food‐derived peptides in inflammatory bowel disease: A review

  •  18 June 2024

Graphical Abstract

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Food-derived peptides with huge potential to alleviate IBD. The identified peptides against IBD were listed and their structure properties were analyzed. IBD-regulatory peptides act their functions through 5 mechanisms.

ORIGINAL ARTICLE
Open access

Biochemical characterization of mulberry (Morus spp.) genotypes from the Türkiye (Hizan, Bitlis): A comprehensive analysis of fruit properties and bioactive compounds

  •  18 June 2024

Graphical Abstract

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It was observed that there was a wide variation among both species and genotypes in terms of the fruit and biochemical properties examined. It was determined that the variation between genotypes in terms of biochemical properties was lower in white mulberries and higher in black and red mulberries. Genotypes 13HZH23 and 13HZN 37 showed the highest values in terms of the 12 biochemical properties examined.

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The following is a list of the most cited articles based on citations published in the last three years, according to CrossRef.

Open access

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

  •  2446-2458
  •  16 October 2018

Graphical Abstract

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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.

Open access

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

  •  6320-6337
  •  4 November 2020

Graphical Abstract

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The cereal-derived α-amylase and/or α-glucosidase inhibitor could be targeted for developing valuable whole cereal foods in T2DM dietary managements.

Open access

Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid

  •  75-104
  •  21 January 2014

Graphical Abstract

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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.

Open access

Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties

  •  443-463
  •  29 June 2014

Graphical Abstract

Description unavailable

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).

Open access

Resveratrol: A miraculous natural compound for diseases treatment

  •  2473-2490
  •  26 October 2018

Graphical Abstract

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The therapeutic effect of resveratrol on different diseases such as, Diabetes, renal failure, Cardiovascular disease, ophthalmic disease, Viral disease, Parasitic disease and cancer.

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. 

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