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EAS Journal of Nutrition and Food Sciences

About Journal
“EAS Journal of Nutrition and Food Sciences” ISSN 2663-1873 (Print) and ISSN 2663-7308(Online) is monthly, peer reviewed, open access Academic and Research Journal which publishes Full Length Original Research Articles, Review Articles, Mini Reviews, Essays, Short Communications, Case Studies, editorial comments etc in all the fields of Nutrition and Food Sciences

Scope of Journal
The aim of the “EAS Journal of Nutrition and Food Sciences” is to promote excellence by providing a venue for academicians, Researchers and students to publish significant empirical and conceptual findings in all the fields of Nutrition and Food Sciences and their applied fields and share globally. Scopes: “EAS Journal of Nutrition and Food Sciences” publishes in all the fields of Nutrition and Food Sciences and their applied Antioxidants and Phytochemicals in Food, Food Processing Technology, Calorie Intake and Consumption, Carbohydrates and Fibers, Clinical Nutrition, Diets and Diseases, Eating Disorders, Food Chemistry, Engineering and Microbiology, Food Conservation and Preparation, Food Machinery, Food Packaging, Food Safety and Hygiene, Food Science and Technology, Grain and Oil Engineering, Healthy Eating Initiatives, Hormonal Regulations, Malnutrition, Maternal and Infant Nutrition, Nutrition Physiology, Nutrient Metabolism, Nutrition and Immunology, Obesity, Proteins and Amino Acids, Public Health Nutrition, Sensory Analysis, Sports Nutrition, Vitamins and Minerals

Latest Articles

Original Research Article
Antioxidant Potential of Some Plant Foods Commonly Consumed in Cameroon
 Mbong Angie Mary-Ann, Ntentie Françoise Raïssa, Djiokeng Paka Gislain, Dimodi Henriette Thérèse, Azantsa Boris Kingué, Youvop Janvier Aimé, Makamwe Inelle, Fotso Tiénou Huiny Miriam, Oben Julius Enyon
 EAS J Nutr Food Sci; 2022, 4(2): 78-90
 DOI:10.36349/easjnfs.2022.v04i03.001
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Review Article
Flaxseed and Seed Oil: Functional Food and Dietary Support for Health
 Vinay M. Raole, Vaidehi V. Raole
 EAS J Nutr Food Sci; 2022, 4(2): 68-77
 DOI:10.36349/easjnfs.2022.v04i02.007
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Original Research Article
Proximate Constituents and Microbiological Characterization of Natural Cheese Enhanced with Ascorbic Acid
 Ibhaze G. Abiemwense
 EAS J Nutr Food Sci; 2022, 4(2): 61-67
 DOI:10.36349/easjnfs.2022.v04i02.006
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Original Research Article
Overview of Snack Food Sanitation at Night Market Food Vendors, Larantuka City Park, East Flores Regency
 Maria Rosalinda Miss Assan, Mustakim Sahdan, Johny AR Salmun
 EAS J Nutr Food Sci; 2022, 4(2): 54-60
 DOI:10.36349/easjnfs.2022.v04i02.005
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Original Research Article
Characterization of Rhodanese Extracted from Synodontis schall Liver
 Ebizimor Wodu, Ayibaene Frank-Oputu, Oghenerume F. Asheshemi, Chinwe I. Ozomah
 EAS J Nutr Food Sci; 2022, 4(2): 46-53
 DOI:10.36349/easjnfs.2022.v04i02.004
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Original Research Article
Nutritional and Physiological Effects of Consuming Legume Seed Powders (Glycine Max, Phaseolus Lunatus, Vigna Unguiculata, Cajanus Cajan) in Combination with Kponan Yam Powder (Dioscorea Alata) in Young Rats (Rattus Norvegicus)
 Ahon Gnamien Marcel, Konan Béhiblo N’guessan Bah, Sidibe Mahamadou, Amoikon Kouakou Ernest
 EAS J Nutr Food Sci; 2022, 4(2): 40-45
 DOI:10.36349/easjnfs.2022.v04i02.003
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Original Research Article
Heavy Metal Level Evaluation in Commonly Cultivated Vegetables from Different Farming Areas in Kano State
 Sheshe SM, Yunusa A, Mikail TA, Abdullahi AN, Muazu SA, Ismail SY, Khalid GM, Muhammad MI
 EAS J Nutr Food Sci; 2022, 4(2): 34-39
 DOI:10.36349/easjnfs.2022.v04i02.002
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Volume-4 Issue-03 Call for paper [2022]

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