Most Downloads
Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream
Shah Asma Iftikhar1
, Himjyoti Dutta2*
Views: 3611
PDF Downloads: 2119
Shima Mehrabi1 , Mohammadreza Koushki2* and Mohammad Hossein Azizi
Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products
Yoga Pratama1*, Liesbeth Jacxsens2
Setyaningrum Rahmawaty1* and Prof. Barbara J Meyer2,3
Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality
Ozge Hamzacebi1 and Zeynep Tacer-Caba2*
Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep’s and Cows’ Milk
Khaled Abu-Alruz*
Eating Habits and Diet Diversity of Saudi Arabia Residents during the COVID-19 Locked-down
Abeer S. Alzaben1, Alaa A. Al-Masud2, Reham M. Gaid2, Elham F. Almahmoud2, Abdullah F. Alghannam2, Arwa S. Altalhi2, Shaima A. Alothman2*
Ma. Bernarda Ruilova1* , Zulay M. Niño-Ruiz2 , Daniel Arias-Toro1 and Patrício Sandoval Ruilova3
, Yaowanoot Promnuan1 and Sujinan Meelai2 and Charanjiv Singh Saini
Web of Science Coverage
Emerging Sources Citation Index (ESCI)
2024 Journal Impact Factor: 1.1
Scopus Journal Metrics
CiteScore 2025: 2.6
CiteScore Details
Sustainable Nutrition: Food Systems, Nutrient Retention, and Public Health Impact
This journal is a member of, and subscribes to the principles of, the Committee on Publication Ethics (COPE)
