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
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Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats

Sumanti Debby Moody¹, In-In Hanidah¹, Elazmanawati Lembong¹, Endah Wulandari¹, Putri Widyanti Harlina¹, Safia Farah Kharisma¹, Vira Putri Yarlina¹ and Mohd Nizam Lani²

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Preliminary Screening of Per- and Polyfluoroalkyl Substances (PFAS) in Philippine Fast Food Packaging Using Liquid Chromatography–Mass Spectrometry (LC-MS)

Elyson Keith Ponce Encarnacion^1*, Anne Cardoza Alcantara¹, Harold Esplana Armario¹, Winnie Pagaduan Alejandro¹, Zhaoqi Zhan², Zhe Sun² and Ng Lin³

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Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical Properties and Potential Applications as a Thickening Agent

Rohadi^1*, Adi Sampurno¹, Sudjatinah¹, Mita Nurul Azkia¹ and Nurul Huda²

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Maternal Caregiving Capabilities are Associated with Energy-Protein Adequacy of Children with Stunting in Central Java, Indonesia

Eka Mishbahatul Mar’ah Has^1*, Arinie Sabela², Arina Qona’ah³, Ferry Efendi¹, Sylvia Dwi Wahyuni³, Fara Amalia Riadini² and Rafaleony Berlian Putri Widodo²

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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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Current Research in Nutrition and Food Science

Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

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Current Research in Nutrition and Food Science

Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats

Preliminary Screening of Per- and Polyfluoroalkyl Substances (PFAS) in Philippine Fast Food Packaging Using Liquid Chromatography–Mass Spectrometry (LC-MS)

Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical Properties and Potential Applications as a Thickening Agent

Maternal Caregiving Capabilities are Associated with Energy-Protein Adequacy of Children with Stunting in Central Java, Indonesia

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

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