Current Nutrition & Food Science

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Volume 18 , Issue 9 , 2022

This journal supports open access

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Covered Disease(s)

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Aims & Scope

Current Nutrition & Food Science publishes frontier research on recent advances in food and nutrition pertaining to their nutritional value, their impact on health and disease, and their molecular and biochemical actions. The journal aims to publish high-quality original research and full-length/mini-review articles, and thematic issues in the following areas:

 

  • Brewing
  • Cereal Science
  • Clinical Nutrition
  • Dairy Science
  • Dietetics
  • Food Additives
  • Food Contaminants
  • Food Chemistry
  • Food Biochemistry
  • Food Engineering
  • Food Processing
  • Food Microbiology
  • Food Technology
  • Food Quality
  • Food Safety
  • Meat Science
  • Nutrition and Metabolism
  • Nutrition Science
  • Nutritional Biochemistry
  • Vitamin Research

Abstracted/Indexed in


Cabell's Directory, Chemical Abstracts Service/SciFinder, ChemWeb, CINAHL® (CUMULATIVE INDEX TO NURSING AND ALLIED HEALTH LITERATURE), CNKI Scholar, Dimensions, EBSCO, EMBASE, EMBiology, Emerging Sources Citation Index (ESCI) by Clarivate Analytics, EMNursing, Genamics JournalSeek, Google Scholar, Index Copernicus, J-Gate, JournalTOCs, MediaFinder®-Standard Periodical Directory, Open Abstracts (I4OA), PubsHub, QOAM, Scilit, Scopus, Suweco CZ, TOC Premier, and Ulrich's Periodicals Directory.

Journal History

Current Nutrition & Food Science was launched in 2005. Dr. Pau-Loke Show serves as the Editor-in-Chief of the journal.

Endorsement(s)
"The new journal, Current Nutrition & Food Science, provides the latest, concise, and scholarly reviews and information in the field of nutrition. A winner for those of us who devote most of our waking hours to the task of keeping up to date!".

Lois Jovanovic
Sansum Diabetes Research Institute, USA
Authors' Comments

Thank you very much for accepting and publishing our research work in your reputed journal "Current Nutrition and Food Science". We are really pleased for the quick and time bound response of Bentham Science Team.

Devendra Pratap
(National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India - Food Science and Technology Sonepat, Haryana, India.)

Has contributed: Studies on Physico-chemical and Organoleptic Properties of Soymilk Blended Dahi (Curd) with Toned Milk (Cattle Milk)

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