: +91 7428578883  : info@scienxt.com

Highlights

  • Dietary Protein
  • Food Microbiology
  • Food Chemistry
  • Bioactive Compounds
  • Bell Pepper
  • Inflammatory Markers
  • Quinoa Starch
  • Food Toxicology
  • Liquor Starter Culture
  • Soy Protein Hydrolysates
  • Lipid components
  • Clinical Nutrition
  • Obesity
  • Clinical Biochemistry
  • Food Deterioration
  • Food Processing
  • Food Poisoning
  • Food Scientists
  • Flavonoid Content
  • Food Safety Practices
  • Fermented Milk
  • Antioxidant Activity
  • Food Hydrocolloids
  • Carbohydrates and Dietary Fiber
  • Gastronomy
  • Food Engineering
  • Nutraceuticals
  • Food Nanotechnology
  • Functional Foods
  • Food Hygiene and Sanitation

Scienxt Journal of Food & Nutrition Research (SJFNR)

  • Frequency: Triannual
  • Publication Mode: Hybrid Open-Access
  • Publication Type: Online + Print
  • Publisher’s Name: Scienxt Journals
  • Peer Review Process Timeline: 3-4 Weeks
  • Average acceptance to publication time: 1 Week
  • Average Publication Time (Submission to Online Available): 5-6 Weeks

Scienxt Journal of Food & Nutrition Research is a hybrid, Double blind peer reviewed Journal that disseminates the most recent findings and innovations in various fields of food sciences in the form of Original Research, Reviews, Case Studies, Opinions, etc.
The Journal also publishes proceedings of the conference on Food & Nutrition Research.
Journal maintains a Quick Publication process with strict peer review to enhance the quality of content.
Every submitted manuscript undergoes peer review by the subject matter experts under the supervision of the Editor-in-Chief or assigned Editorial Board member of the Journal. The manuscript must get the editor’s and at least two independent reviewers’ approval before it may be published.

Focus and Scope

  • Dietary Protein
  • Food Microbiology
  • Food Chemistry
  • Bioactive Compounds
  • Bell Pepper
  • Inflammatory Markers
  • Quinoa Starch
  • Food Toxicology
  • Liquor Starter Culture
  • Soy Protein Hydrolysates
  • Lipid components
  • Clinical Nutrition
  • Obesity
  • Clinical Biochemistry
  • Food Deterioration
  • Food Processing
  • Food Poisoning
  • Food Scientists
  • Flavonoid Content
  • Food Safety Practices
  • Fermented Milk
  • Antioxidant Activity
  • Food Hydrocolloids
  • Carbohydrates and Dietary Fiber
  • Gastronomy
  • Food Engineering
  • Nutraceuticals
  • Food Nanotechnology
  • Functional Foods
  • Food Hygiene and Sanitation

You can submit your manuscripts online at Editorial Tracking online submission: Click  Or directly email us at food.science@scienxt.com

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