Nutrition and Food Science International Journal

Juniper aims to be a truly global forum for high-quality research in food science and nutrition and publishes high quality manuscripts which are both relevant and applicable to the broad field of applied life sciences. Nutrition and food science international journal is a scientific, peer reviewed, multidisciplinary, international journal for rapid dissemination of research in all areas of food science and nutrition. NFSIJ aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences. NFSIJ aims to foster a wider academic interest in food and nutrition field, and offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. The Journal will consider submissions of quality papers related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields. NFSIJ welcomes Review articles, original research papers and short communications by individual researchers and research groups with strong emphasis on originality and scientific quality.

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Latest Articles

Letter to Editor March 03, 2023

The Child Deaths from Acute Malnutrition: A Global Challenge to Health and Development

Adnan Arif, Sajjad Alvi, Gull Zaman, Muhammad Naeem, Muhammad Waqar Mazhar*, Ali Afzal

DOI: 10.19080/NFSIJ.2023.11.555822

Review Article March 03, 2023

Areca Nut an Irony for Mankind’s Health

Nikita Vadsaria*, Devshree Oza, Tapan Patel and Ramtej Verm

DOI: 10.19080/NFSIJ.2023.11.555821

Research Article March 01, 2023

Study of Sex Wise Prevalence of Obesity in Urban and Rural Population

Nikita Vadsaria*, Apoorva Pandya, Devshree Oza, Tapan Patel and Mehandi Vadsaria

DOI: 10.19080/NFSIJ.2023.11.555823

Research Article December 19, 2022

Application of Cold Plasma in Foods

Zahra Zadbakhshi seyghalani and Alireza Shahab Lavasani *

DOI: 10.19080/NFSIJ.2022.11.555818

Research Article September 06, 2022

Characterization of Metabolites Production by Lactobacillus Gasseri ATCC 33323 and Antioxidant Activity

Despina Vougiouklaki*, Klaudio Loka, Aliki Tsakni and Dimitra Houhoula

DOI: 10.19080/NFSIJ.2022.11.555815

Research Article July 20, 2022

Effect Of Withering Temperature and Time on Biochemical Properties of Vegetatively Propagated and Seedling Tea

Lesley Macheka*, Veronica Chifamba, Juliet Mubaiwa, Godwil M Madamombe, Ruth T Ngadze and Faith Manditsera

DOI: 10.19080/NFSIJ.2022.11.555814

Research Article June 20, 2022

Organoleptic Evaluation of Ice Cream with a Fuzzy Logic Approach

Awani Shrivastav and Tridib K Goswami*

DOI: 10.19080/NFSIJ.2022.11.555813


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