International Journal of Food Sciences and Nutrition (INT J FOOD SCI NUTR)

Publisher: Informa Healthcare

Journal description

The primary aim of this unique international journal is to integrate food science with nutrition. Topics covered include: impact of nutritional science on food product development nutritional implications of food processing bioavailibility of nutrients nutritional quality of novel foods food-nutrient interactions use of biotechnology in food science/nutrition tropical food processing and nutrition food acceptibility and dietary selection nutritional and physiological aspects of food dietary requirements and nutritive value of food.

Current impact factor: 1.21

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.206
2013 Impact Factor 1.202
2012 Impact Factor 1.257
2011 Impact Factor 1.151
2010 Impact Factor 0.778
2009 Impact Factor 1.313
2008 Impact Factor 0.91
2007 Impact Factor 0.878
2006 Impact Factor 0.774
2005 Impact Factor 0.728
2004 Impact Factor 0.514
2003 Impact Factor 0.827
2002 Impact Factor 0.738
2001 Impact Factor 0.661
2000 Impact Factor 0.545
1999 Impact Factor 0.309
1998 Impact Factor 0.571
1997 Impact Factor 0.506

Impact factor over time

Impact factor

Additional details

5-year impact 1.32
Cited half-life 6.10
Immediacy index 0.28
Eigenfactor 0.00
Article influence 0.31
Website International Journal of Food Sciences & Nutrition website
Other titles International journal of food sciences and nutrition, Food sciences and nutrition
ISSN 0963-7486
OCLC 26387565
Material type Periodical, Internet resource
Document type Journal / Magazine / Newspaper, Internet Resource

Publisher details

Informa Healthcare

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • 12 months embargo
  • Conditions
    • On author's personal website or institution website
    • Publisher copyright and source must be acknowledged
    • Non-commercial
    • Must link to publisher version
    • Publisher's version/PDF cannot be used
    • NIH funded authors may post articles to PubMed Central for release 12 months after publication
    • Wellcome Trust authors may deposit in Europe PMC after 6 months
  • Classification

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Background: In this study, we aimed to investigate the association of dietary phytochemical index (DPI) with insulin resistance, β-cell dysfunction, and insulin sensitivity. Methods: This longitudinal study was conducted on 1141 participants of the Tehran Lipid and Glucose Study. Dietary data were collected using a validated semi-quantitative FFQ with 168 food items at baseline and DPI was calculated. Fasting serum insulin and glucose were measured at baseline and again after a 3-year of follow-up. Results: After 3-years of follow-up, the risk of hyperinsulinemia significantly decreased by 65 (OR = 0.35, 95% CI = 0.21-0.60) and 86% (OR = 0.14, 0.07-0.29), in the third and fourth quartile categories of DPI, respectively. The occurrence of insulin resistance and insulin insensitivity in participants with higher DPI was significantly lower than the others (OR = 0.48, 95% CI = 0.25-0.93 and OR = 0.11, 95% CI = 0.05-0.24, respectively). Conclusion: Higher consumption of phytochemical-rich foods may have protective effects against development of insulin resistance.
    International Journal of Food Sciences and Nutrition 11/2015; 66(8):950-955. DOI:10.3109/09637486.2015.1111867
  • [Show abstract] [Hide abstract]
    ABSTRACT: olyphenol oxidases are enzymes that catalyze the oxidation of certain phenolic substrates to quinonesin the presence of molecular oxygen. Polyphenol oxidases are widely used in several applications. In food industry, they are used for enhancement of flavor in coffee, tea and cocoa production, and determination of food quality. In medicine, they have several uses in treatments of Parkinson’s disease, phenlyketonurea and leukemia. In wastewater treatment, they are used for the removal of phenolic pollutants from wastewaters. In pharmaceutical industry differentiation of morphine from codeine is possible by means of polyphenol oxidase immobilized electrodes. Although many details about structure and probably function of PPO have been revealed in this review.
    International Journal of Food Sciences and Nutrition 11/2015; 4(6):656-659. DOI:10.11648/j.ijnfs.20150406.19

  • International Journal of Food Sciences and Nutrition 10/2015; 66(7):837-844. DOI:10.3109/09637486.2015.1093611
  • [Show abstract] [Hide abstract]
    ABSTRACT: Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a rich source of peptides and amino acids. White bread has become a popular staple food in all regions of Southeast Asia. A randomized controlled, crossover, non-blind trial was performed to investigate the role of EOC on glycaemic response (GR) of white bread. Ten healthy young subjects returned on five separate days for three glucose and two bread sessions. Subjects consumed bread or bread with EOC. The 120 min incremental area under the curve was significantly lower after consuming two bottles of EOC with bread than white bread alone. The glycaemic index (GI) of white bread was 83 and white bread with EOC 57. The co-ingestion of EOC may be a practical and simple way to reduce the GR of bread and other starch-based staples.
    International Journal of Food Sciences and Nutrition 09/2015; 66(8):1-5. DOI:10.3109/09637486.2015.1088822
  • [Show abstract] [Hide abstract]
    ABSTRACT: Within an observational open study on the effects of a scheduled dosage of biscuits with iron, children with juvenile idiopathic arthritis were either supplemented with biscuits supplying iron fumarate (median 3.6 mg per day) or left to their customary dietary habits. After 4 months, supplemented children showed a more favourable percentage change of blood haemoglobin, while ferritin levels (markers of inflammation) remained stable. We conclude that the supply of iron with available dietary products may contribute to an adequate iron status in children with chronic inflammatory disorders in a stable situation.
    International Journal of Food Sciences and Nutrition 08/2015; 66(7). DOI:10.3109/09637486.2015.1077791
  • [Show abstract] [Hide abstract]
    ABSTRACT: The aim of this study was observing and improving children’s eating habits through an edutainment technological platform. A single-group education intervention was carried out in primary schools in Parma and Milano, Italy. A total of 76 children (32 females and 44 males, 8–10 years old) were involved in a 3-month nutritional program including lessons and educational videogames. Intakes of fruits, vegetables, juices and dietary total antioxidant capacity (TAC) were measured using 3-day food diaries before and after the intervention. The daily total consumption of fruit and vegetables increased from 421.8 (320.3) to 484.3 (337.2) g/day (p = 0.016). Consequently, daily dietary TAC increased by 26%, rising from 1.4 (1.3) to 1.6 (1.3) mmol of Trolox equivalents (p = 0.006). The methods and, particularly, the use of technological tools proved to be effective in conducting an educational intervention in children aged 8–10 years old.
    International Journal of Food Sciences and Nutrition 08/2015; DOI:10.3109/09637486.2015.1077793
  • [Show abstract] [Hide abstract]
    ABSTRACT: Soluble fibers are known to modulate intestinal absorption of non-polar compounds in the small intestine. Little is known about the modulation of absorption of more polar compounds. In the present study, we applied the Caco-2-transwell-system in order to investigate the modulation of intestinal bioavailability by soluble fibers. The system was tested using pectin and carrageenan as model soluble fibers at a concentration of 0.1% (w/v), which did not compromise the integrity of the cell monolayer. Modulation of absorption was evaluated for the heterocyclic amine aromatic 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PHIP) and the polyphenol resveratrol. Neither pectin nor carrageenan reduced the high flux of PHIP, apparent permeability coefficient (Papp) of 16 × 10−6 cm s−1. The low Papp of resveratrol was reduced by both soluble fibers, particularly by pectin. These results suggest that the low bioavailability of polyphenols could be further reduced by soluble fibers. Because of their co-occurrence in several fruits, these findings warrant further research.
    International Journal of Food Sciences and Nutrition 08/2015; DOI:10.3109/09637486.2015.1077789
  • [Show abstract] [Hide abstract]
    ABSTRACT: The purpose of this study was to investigate the appropriate proportion of Caco-2 and HT29 co-culture in vitro cell models for permeability studies. The results showed that the transepithelial electrical resistance values of 9:1 and 1:0 groups (263 ± 3.61 and 300 ± 7.55) after 21-day culture were >250 Ω cm2, which were suitable for further experiments. The confocal laser microscopy showed that the group of 9:1 (Caco-2:HT29) had the highest integrity, whereas the group of 0:1 (Caco-2:HT29) exhibited the lowest. The staining study confirmed that mucus was successfully produced by HT29 cells, and it was also produced in co-cultures with Caco-2 cells model, but the Caco-2 monocultures did not have any blue staining, which made us affirm that mucus is only produced in the presence of HT29 cells. The real-time PCR results showed that the total highest expression level of ALPi and MUC5AC was the ratio of 9:1 (Caco-2:HT29) and lowest is 1:1 (Caco-2:HT29). So we concluded that 9:1 (Caco-2:HT29) is the optimal Caco-2 to HT29 ratio in the in vitro model co-culture for permeability studies.
    International Journal of Food Sciences and Nutrition 08/2015; DOI:10.3109/09637486.2015.1077792
  • [Show abstract] [Hide abstract]
    ABSTRACT: Oil separation is a common food quality problem in ready-to-use therapeutic food (RUTF), the shelf-stable, peanut-based food used to treat severe acute malnutrition in home settings. Our objective was to evaluate the effect on oil separation of three emulsifiers at different concentrations in RUTF. We also assessed two viscosity measurements. A scale-up experiment was carried out during full-scale RUTF production in Malawi. Results indicate that viscosity is inversely correlated with oil separation, and that the Bostwick consistometer is a simple, useful tool to predict viscosity. Oil separation in RUTF may be mitigated by use of an emulsifier, which increases the viscosity of the product. The emulsifier that reduced oil separation to the greatest extent was a mixture of high and low monoacylglycerol (MAG) emulsifiers. Proper raw material quality control to achieve consistent ingredient fat level and fat type, and production temperature and shearing control should be a focus in RUTF manufacturing.
    International Journal of Food Sciences and Nutrition 08/2015; DOI:10.3109/09637486.2015.1077784
  • [Show abstract] [Hide abstract]
    ABSTRACT: Celiac disease (CD) is treated by life-long gluten-free diet (GFD). Novel therapies are under development. Willingness of CD children's parents to alternative therapies and GFD impact were evaluated. Parents of celiac children on GFD were investigated on need and preference for novel CD therapies, children's enrolment in trials, compliance to and personal judgment on GFD, health status (HS) and quality of life (QoL). About 59.5% surveyed parents expressed the need for alternative therapies with a preference for vaccine-based strategy (39.9%). About 37.7% would accept enrollment in an ad hoc trial, 20.3% would agree to endoscopy during the trial. GFD compliance was 97.4% and well accepted by 93.8%. HS and QoL significantly improved during GFD (p < 0.001). The introduction of novel therapies for CD is desirable for over half of parents, with preference for vaccines. Parents frown upon enrolment in new clinical trials and the subsequent need for additional endoscopy.
    International Journal of Food Sciences and Nutrition 07/2015; 66(5). DOI:10.3109/09637486.2015.1064872