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Global Journal of Nutrition and Food Science — Open Access Journal
Global Journal of Nutrition and Food Science is an international, scientific peer-reviewed open access journal published online by SCIREA.
Open Access free for readers, with article processing charges (APC) paid by authors or their institutions.
High visibility: Indexed in the Google Scholar and other databases.
Rapid publication: manuscripts are peer-reviewed and a first decision provided to authors approximately 20 days after submission; acceptance to publication is undertaken in 5 days.
Recognition of reviewers: reviewers who provide timely, thorough peer-review reports receive vouchers entitling them to a discount on the APC of their next publication in any SCIREA journal, in appreciation of the work done.
All manuscripts must be prepared in English and are subject to a rigorous and fair peer-review process. Generally, accepted papers will appear online within 5 weeks. The journal publishes original articles and reviews including but not limited to the following fields:
· Food sciences and technology
· Food chemistry and physical properties
· Food engineering and production
· Food microbiology and safety
· Food security and sustainability
· Food toxicology
· Sensory and food quality
· Food analysis
· Functional foods, food and health
· Food psychology
· Food and environment
· Animal Nutrition
· Antioxidants and Phytochemicals in Food
· Byproducts Processing and Utilization
· Calorie Intake and Consumption
· Carbohydrates and Fibers
· Clinical Nutrition
· Consumer Choice, Preferences, and Concerns
· Diets and Diseases
· Eating Disorders
· Food Chemistry, Engineering and Microbiology
· Food Conservation and Preparation
· Food Machinery
· Food Packaging
· Food Processing Technology
· Food Safety and Hygiene
· Food Science and Technology
· Grain and Oil Engineering
· Healthy Eating Initiatives
· Hormonal Regulations
· Malnutrition
· Maternal and Infant Nutrition
· Metabolism and Nutrition Physiology
· Molecular Gastronomy
· Nutrient Metabolism
· Nutrition and Immunology
· Obesity
· Proteins and Amino Acids
· Public Health Nutrition
· Sensory Analysis
· Sports Nutrition
· Vitamins and Minerals
