International, Peer Reviewed, Open Access Journal

Open Journal of Nutrition and Food Sciences
(ISSN: 2690-2478)

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Open Journal of Nutrition and Food Sciences

Open Journal of Nutrition and Food Sciences is an open access scientific journal devoted to publish comprehensive, cutting-edge research and therapeutic studies in related areas of Nutrition and Food Sciences.

Journal Features

Open Access

All the articles will be published under Open Access model.

Peer Review

Our editorial team performs strict peer-review process.

Publication Ethics

The journal follows standard guidelines to maintain transparency.

Submit Manuscript

The journal accepts all original articles, reviews and more.

About the Journal

Open Journal of Nutrition and Food Sciences (ISSN: 2690-2478) covers the most contemporary researches and studies that cover topics like Food Toxicology, Food Safety, Food Biology and more in the field of food science and also features Malnutrition, Diet Intake, Obesity, Nutritional Immunology and more in the field of Nutritional Science. Journal acts as a medium to share and exchange knowledge on all aspects of nutrition and food.

Open Access - Open Journal of Nutrition and Food Sciences

Editorial Board

Greici Bergamo - Open Journal of Nutrition and Food Sciences

Greici Bergamo

Department of Food Science and Technology, Federal University of Santa Catarina
Brazil

Dan Cristian Vodnar - Open Journal of Nutrition and Food Sciences

Dan Cristian Vodnar

Department of Food Science
University of Agricultural Sciences and Veterinary Medicine
Romania

Bruno Gastaldi - Open Journal of Nutrition and Food Sciences

Bruno Gastaldi

Department of Organic Chemistry
National Council of Scientific and Technical Research- CONICET
Argentina

Carla da Silva Carneiro - Open Journal of Nutrition and Food Sciences

Carla da Silva Carneiro

Department of Natural Products and Food
Federal University of Rio de Janeiro
Brazil

Lingwen Zeng - Open Journal of Nutrition and Food Sciences

Lingwen Zeng

Institute of Environment and Safety
Wuhan Academy of Agricultural Sciences
China

Rathinam Raja - Open Journal of Nutrition and Food Sciences

Rathinam Raja

Food Science Laboratory
University of Algarve
Portugal

Anas A Salem - Open Journal of Nutrition and Food Sciences

Anas A Salem

Department of Animal Production
Assiut University
Egypt

Flavio Boccia - Open Journal of Nutrition and Food Sciences

Flavio Boccia

Department of Economic and Legal Studies
Parthenope University of Naples
Italy

Pongsak Rattanachaikunsopon - Open Journal of Nutrition and Food Sciences

Pongsak Rattanachaikunsopon

Department of Biological Science
Ubon Ratchathani University
Thailand

Sugasini Dhavamani - Open Journal of Nutrition and Food Sciences

Sugasini Dhavamani

Department of Medicine
University of Illinois at Chicago
United States

Arvind Kumar Goyal - Open Journal of Nutrition and Food Sciences

Arvind Kumar Goyal

Department of Biotechnology
Bodoland University
India

Ahmed Mohamed Soliman Hegazy - Open Journal of Nutrition and Food Sciences

Ahmed Mohamed Soliman Hegazy

Department of Anatomy and Embryology
Benha University
Egypt

Articles

Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1021 | Open Access

Formulation and Quality Assessment of Value Added Black Tea Beverage Tablet - A Black Tea Diversification Product

Baishakhi De and Goswami TK

Nutraceutical products and dietary supplements are playing a vital adjunctive role in treating several ailments. Value addition and product diversification is an important strategy in food and beverage industries. Many tea diversification products are available in global nutraceutical market. This study reports the formulation of a value-added black tea oral tablet with Sustained Release (SR) effect. ‘Value added black ... Read more

RESEARCH ARTICLE Updated Apr 14, 2022   PDF

Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1020 | Open Access

Graphene Oxide Derivatization of Electroless Nickelized Aluminum Surface as a Novel Concept in Fabrication of SPME Fiber: Application to HPLC Determination of Some Polycyclic Aromatic Hydrocarbons

Yalda Pasandideh

In the present study, a SPME fiber coated with a novel material of nickel/graphene oxide nanocomposite has been introduced for the first time. The prepared sorbent was coated onto the surface of an aluminum wire and employed for the extraction and pre-concentration of some Polycyclic Aromatic Hydrocarbons (PAHs), prior to HPLC-UV analysis. The validation parameters of method were attained ... Read more

RESEARCH ARTICLE Updated Mar 21, 2022   PDF

Open J Nutr Food Sci. 2022;4(1):OJNFS-04-1019 | Open Access

Incorporation of Cinnamon Showed Evidence Based Value Addition in Black Tea

Baishakhi De and Tridib Kumar Goswami

This study reports value additive synergistic hypoglycemic and hypolipidemic effects on addition of Cinnamon Black Tea (CBT) in comparison to black tea alone.Basing on desirability function of chemometrics and practical experimentation, 1.09 g of cinnamon was added to 4.27 g of black tea in 120 ml water and boiled for 15 min. The content of cinnamon and black tea in CBT was adjusted ... Read more

RESEARCH ARTICLE Updated Mar 11, 2022   PDF

Open J Nutr Food Sci. 2022;3(1):OJNFS-03-1018 | Open Access

Integrated Chemometric Fingerprints of SSR Markers and Leaf Polyphenol Profile for Marker-Trait Associations in C. Sinensis Species

Myriam Lamineand Ahmed Mlikia

Integration of the genetic and metabolic finger printing can provide a new approach to differentiate among and within species. Therefore, in the present study, SSR based genetic finger printing and HPLC-based metabolic finger printing was used to successfully discriminate the five sweet orange populations. PCA analysis revealed that genomic and metabolic data generated similar pattern of clustering and highlighted a ... Read more

RESEARCH ARTICLE Updated Jan 12, 2022   PDF

Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1017 | Open Access

Trends of Quality Indices, Volatile Aroma Compounds Accumulation and Biological Capacities along Ripening Stages of Citrus fruits: Measuring Ripeness for Harvest Planning

Myriam Laminea, Fatma Zohra Rahalib and Ahmed Mlikia

The aim of this work was to elucidate the effect of maturity and species on taste and aroma profiles, and related of antioxidant and antibacterial activities of three citrus species across three ripening stages. For all species the highest antioxidant activities were reached at the immature stage. Commercial mature stage offers the highest yield of essential oil, highest peel proportion, ... Read more

RESEARCH ARTICLE Updated Dec 27, 2021   PDF