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

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

Xiaofeng Dai - Open Journal of Nutrition and Food Sciences

Xiaofeng Dai

Institute of Food Science and Technology
Chinese Academy of Agricultural Sciences
China

Articles

Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1013 | Open Access

Phytotherapy: Tool against Obesity

Debasis Bora, Nivedita Singh and Shaligram Sharma

Obesity is acritical disorder due to which numerous deaths occur annually around the globe. Synthetic drugs for weight loss have low efficacy and high side effects. Apart from synthetic drugs in modern medicine, various other methods including the use of herbal medications are used to induce weight loss. In this article, we aimed to review the ability of some medicinal ... Read more

REVIEW ARTICLE Updated Aug 27, 2020   PDF

Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1012 | Open Access

Cooking Salt Content in Food Cubes Commonly used in Northern Togo

Adjangba KM, Agbodji Y, Agoro S and Amouzou EKS

Food cubes are essential additives in the preparation of food. The use of cubes is very widespread in Africa, precisely in West Africa. They are composed of salt and many other ingredients. The objective of this study is to determine the cooking salt content of commonly used cubes. The study consisted of a cross-sectional descriptive survey of restaurant managers from 12 ... Read more

RESEARCH ARTICLE Updated Aug 14, 2020   PDF

Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1011 | Open Access

Louis Pasteur Revisited: A Rebuttal to the Germ Theory of Infectious Disease and its Relevance to the COVID-19 Pandemic

Peter Grandics

Pasteur’s theory of infection is a cornerstone of Western medicine. Here we propose a new approach that the proliferation of microorganisms in infectious diseases is encouraged by chronic stress-induced imbalances in the host that suppress both the immune and the digestive systems. Nature’s method of controlling microbial growth uses quorum sensing inhibition, which disrupts the essential ... Read more

REVIEW ARTICLE Updated Jul 30, 2020   PDF

Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1010 | Open Access

Hippocrates's Advice and Nutritional Secrets

Anas A Salem and Nada A El Shahawy

If we go back to Hippocrates era "Father of medicine" it will find that he said wisdom says "Let food be your medicine and medicine be your food" and said also "To eat when you are sick, is to feed your sickness". Read more

EDITORIAL Updated Apr 14, 2020   PDF

Open J Nutr Food Sci. 2020;2(1):OJNFS-02-1009 | Open Access

Antibiotic Resistant Organisms in Retail Beef Sold In Ovia North and South Local Government Areas of Edo State Nigeria

Jesumirhewe C, Badmus OM and Onyenwe NE

The emergence of antimicrobial-resistant organisms in retail beef is associated with the use of antibiotics in food producing animals. This is of major public health significance arising from the risk of these bacteria entering the food chain. The antimicrobial resistance of organisms obtained from retail beef sold in markets in Ovia North and South Local Government areas of Edo state, ... Read more

RESEARCH ARTICLE Updated Feb 17, 2020   PDF