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.

Submit Article at:

Latest Articles

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 January 27, 2022

Development of Pumpkin Powder added Functional Lassi by using Response Surface Methodology (RSM)

Sawale PD*, Shaik AH, Deshmukh GP, Meshram BD, Patil PS, Gupta CJ and Wasnik PG


Mini Review March 16, 2021

Non-Centrifugal Cane Sugar is a Potential Functional Food?

Jader Rodríguez Cortina and María Hernández Carrión*

DOI: 10.19080/NFSIJ.2021.10.555794

Research Article March 10, 2021

Physicochemical and Sensory Characterization of Pitaya (Stenocereus thurberi) Jelly

Javier Ojeda-Contreras*, Arturo Duarte Sierra, Mario Barrera-López and Reginaldo Báez-Sañudo

DOI: 10.19080/NFSIJ.2021.10.555793


Our Media Partner

Juniper Publishers

e-Pub Desk


Video Articles

Video Articles




Sign up for newsletter