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European Journal of Nutrition & Food Safety


ISSN: 2347-5641
Frequency: Quarterly
Journal DOI:
http://dx.doi.org/10.9734/ejnfs (Link)
Peer-review model: Double blind peer review
Digital Archiving: PORTICO


Associate Chief Editors

Prof. Mary Ward, School of Biomedical Sciences, University of Ulster, Northern Ireland.

Dr. Morten Poulsen, Head of research group, Div. of Toxicology and Risk Assessment, National Food Institute, Technical University of DenmarkDenmark

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany

Founding Chief Editor:

Prof. Hans VerhagenHead of the Risk Assessment and Scientific Assistance Department (RASA), European Food Safety Authority

 


 

Announcement:

 

Special discount on Publication Charge: Special discount on Article Processing Charge (Publication charge) has been announced. For detailed information, please see Publication Charge link

 

Disclaimer: This international journal has no connection with any scholarly society or association or any specific geographic location or any country (like USA, UK, Germany, etc). This is an independent journal run by SCIENCEDOMAIN international. Legal contact address of editorial office and other offices are available in this link.

 

 

Publication history: Formerly known as European Journal of Food Research & Review (EJFRR); Continued as  European Journal of Nutrition & Food Safety (EJNFS). Previous 3 volumes (9 issues) are available in the archive of European Journal of Food Research & Review.

 

 

 

Current Articles

How You Cook Rice Influences the Arsen...

Inorganic Arsenic, iAs, is a well-known carcinogenic compound. It is therefore imp...

Country Differences in the History of ...

Health-related claims and symbols are intended as aids to help consumers make info...

Human Biomonitoring of Environmental C...

Introduction: Humans are constantly exposed to a wide variety of environmental con...

Polyunsaturated Fatty Acids: Health Im...

In order to encourage discussions on "polyunsaturated fatty acids" and h...

Benefit and Risk Assessment of Breastm...

The present benefit and risk assessment of breastmilk and contaminants in breastmi...

The Effect of Mothers’ and Fathe...

Aims: Early childhood is most crucial for establishing eating habits; therefore, c...

The Functional Nutrients of Flaxseed a...

Introduction: Humans have consumed flaxseed (Linum usitatissimum) since the earlie...

Risk Assessment of Beta-carotene in Fo...

Beta-carotene is a provitamin, i.e. a precursor of vitamin A (retinol), which is c...

Risk-benefit Assessment of Foods in Sw...

Background: Assessments of food-related health risks and benefits performed by nat...

Maillard Reaction Products in Powder B...

Aim: To investigate the formation of Maillard reaction products (MRPs) during 28 d...

Food Allergy Knowledge, Attitudes and ...

Objective: We have assessed the factors that might improve the free food allergen ...

How to Apply the Novel Foods Regulatio...

The European Union (EU) Novel Foods Regulation 258/97 was adopted in 1997 and is a...

Effects of Dairy Calcium Supplementati...

The inclusion of low or non-fat dairy products which additional calcium in the die...

Refined Exposure Assessment of E150 Fo...

Aim: The study was performed on the initiative of the Dutch Ministry of Health, We...

Selenium in Healthy Individuals in Mat...

The aim of the present research was to assess plasma selenium concentrations in he...

Supplements in the European Union: An ...

In the European Union, amino acids, enzymes, pre- and probiotics, essential fatty ...

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