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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: Journal Repository (JR)


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

The Effect of Dairy Intake with Calori...

Aim: Women in the post-menopausal stage of life are susceptible to a number of chr...

Effect of Arabic Gum as Prebiotics and...

Objectives: This study aimed at assessing the effect of Gum Arabic as Prebiotics a...

The Effect on Bio-markers of ...

The benefits of multi-vitamin and mineral supplements in the (elderly) population ...

Risk Assessment of "Other Substan...

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattryg...

Dairy Calcium Intake and Relationship ...

Previous research has demonstrated that dairy calcium along with calorie restricti...

Low Occurrence of Mycotoxins in Tradit...

Aims: The aim of this study was to conduct a quantitative risk assessment linked t...

Relationship between Prolonged Sweeten...

Introduction: Modern lifestyles have changed eating habits, encouraged physical in...

Chronic Consumption of Sweeteners Incr...

Background: The prevalence of overweight, obesity and diabetes mellitus has increa...

IEC (Information Education Communicati...

Aim: The present study was planned to assess the effectiveness of Information, Edu...

Neurological Impact of Zinc Excess and...

Zinc is an essential mineral that can cause pathological effects whether in excess...

The Nordic Monitoring of Diet, Physica...

Background: The Nordic Plan of Action for better health and quality of life has be...

Extraction and Concentration of Bioact...

Aims: Kola nut is a natural product that is rich in biological active compounds. T...

Phytochemical Composition and Antioxid...

The aim of this study was to determine the effects of lactic fermentation of Morin...

Anemia during Pregnancy; How much is K...

Aims: Knowledge and practices of both men and women on factors that contribute to ...

Identification and Quantification of P...

This work identified and quantified some phenolics compound in sorghum-cowpea porr...

Overview of Elements within National F...

Background: Food-Based Dietary Guidelines (FBDG) serve as an approach to provide d...

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