Current Research in Nutrition and Food Science

Current Research in Nutrition and Food Science Journal is an open access, peer reviewed international journal covering all aspects of Nutrition and Food Science.


APC: Click Here (Based on income level.)
Submission to Acceptance: 95 Days
Acceptance Rate: 30%
Frequency: Triannual ( April, August, December)

Journal Impact Factor 2022: 0.8
CiteScore 2022: 1.9

CRNFSJ is a RoMEO green Journal
More about Journal

Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies

Chonthira Sarawong¹, Krittika Norajit¹, Rungtip Wongtom², Racharat Yampuang³ and Jutarat Wattanakul^1*

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Consumer Awareness, Utilization, and Acceptance of Orange-fleshed Sweet Potato (Ipomoea batatas (L.) Lam) Value-added Food Products in Elgeyo Marakwet County, Kenya

Juliana Jepkemoi Cheboi^1*, George Abong², Henry Greathead³, Marshall Keyster⁴ and Thobela Nkukwana⁵

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Bioactive Compounds and Nutritive Composition of Waste Seeds from Nicotiana tobacum L. (Solanaceae)

Liliya Stoyanova Stoyanova^1,2* and Maria Yordanova Angelova-Romova¹

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Glycemic Response And Satiety in Healthy Korean Adults Following Consumption of Equal Volumes of Pressure and Non-Pressure Rice

Hyun-Jung Lee and Mi-Hyun Kim^*

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Glycemic Index Lowering Effects of Defatted Fenugreek Seed Flakes (Fenuflakestm) on Some Indian Food Preparations: A Randomized Controlled Clinical Study

Prasad Thakurdesai¹, Pallavi Deshpande^1*, Madhura Karve¹, Sudha Vasudevan², Rajagopal Gayathri², Kalpana Natrajan², Abirami Kuzhandaivelu², Parkavi Karthikeyan², Raman Ganesh Jeevan², Ranjit Mohan Anjana² and Viswanathan Mohan²

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