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Parenteral Nutrition Utilization in Bone Marrow Transplant Recipients

by C. Nelson, K. Charlie,

Worries about Soy Cultivation: What is Known and What isn't Known

by C. Jason, B. Max,

by P. Claude, S. Jermy,

HEALTH IMPLICATIONS OF SOME HEAVY METALS IN SOIL AND EDIBLE VEGETABLES IN OBANLIKU URBAN AREA OF CROSS RIVER STATE, NIGERIA.

by Michael Akomaye Akpe, Bassey Enyi Inah, Providence Betelwhobel Ashishie,

Comparison of the Proximate Composition of Avocado Pear Food Spread and Fatty Acid Profile of its Oil Extract with Margarine

by Okparauka, I.I, Ojimelukwe, P.C., Effiong, B. N,

Detoxification effect of Bifidobacterium bifidum against aflatoxin M1 in weaning baby food

by Emad Atef Helmy Guirguis, Mary Guirguis Boctor Meleka,

American Journal of Food Science and Nutrition (AJFSN)—Open Access Journal

Please see below for details Aims & Scope Information.

Impact Factor: 4.5

Aim

American Journal of Food Science and Nutrition(AJFSN) is a multifaceted, an open access, scholarly journal that aims to publish scientific manuscripts based on food science, its application in the development of new dietary supplements, standardization of dietary regimes as well as finding solution for the growing concern of malnutrition and its adverse health implications.AJFSN accepts manuscripts in the form of research articles, review articles, short communications, case reports, commentary, opinion articles, etc.

Scope

American Journal of food Science and Nutrition(AJFSN) is a peer-reviewed journal. The journal seeks to publish original research articles that are hypothetical and theoretical in its nature and that provide exploratory insights in the following fields but not limited to:

Impact of nutritional science on food product development	Nutritional implications of food processing
Bioavailability of nutrients and non-nutrients	Nutritional quality of novel foods
Role of the human micro biota in nutrition	Food-nutrient interactions in human nutrition
Use of biotechnology in food science/nutrition	Food acceptability and dietary selection
Nutritional and physiological aspects of food	Dietary requirements and nutritive value of food
Food contamination and its link to human nutrition	Behavioral and consumer science.
Human Nutrition	Fermentation in Food Processing
Nutrition and Disease Management	Food Packing and Storage
Food Processing	Nutritional Immunology
Nutrition EconLongdom	Food Sciences and Technology
Nutritional Psychology	Food Safety Regulations
Diabetes Nutrition	Food Engineering
Food Toxicology	Food Storage