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. 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

Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1016 | Open Access

Nutritional Quality Perceptions through Fatty Acid Profiling, Health Lipid Indices and Antioxidant Potentialities

Myriam Lamine and Ahmed Mlikia

Knowing about the fatty acids composition, an important part of the grain lipid fraction, can be important information for both chemotaxonomic and nutritional parameters. Since to date, knowledge of the nutritional and bioactive lipophilic compounds profile of some cereals, and alternative gluten-free grains is limited, the objective of this study was to explore the lipid fraction composition, the antioxidant potentialities ... Read more

RESEARCH ARTICLE Updated Dec 27, 2021   PDF

Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1015 | Open Access

Citrus Sinensis Tissue-Specific Specialized Metabolism Elucidated via Non-Targeted Metabolomics Strategy

Myriam Lamine and Ahmed Mliki

Background: Citrus species are known to contain active phytochemicals that can protect health. Processing of citrus by-products potentially represents a rich source of phenolic compounds and dietary fiber. Methods: To study the natural variation and spatial accumulation of metabolites, Gas Chromatography-Mass Spectrometry (GC MS) analysis was performed on C. sinensis flavedo and leaves. Results: Results demonstrated that leaf tissues has ... Read more

RESEARCH ARTICLE Updated Mar 15, 2021   PDF

Open J Nutr Food Sci. 2021;3(1):OJNFS-03-1014 | Open Access

Miracles of Honey "It is a Healing for People"

Walaa Fikry Elbossaty

Honey has a tremendous nutritional and therapeutic importance. The importance of honey goes back to the ancient era, when it was used as a food and as a treatment at the same time.
The nutritional and therapeutic value of honey is due to chemical compounds, as it contains flavonoids and polyphenols, and as a result of its richness in ... Read more

MINI REVIEW Updated Jan 11, 2021   PDF