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Nutrition, Metabolism, and Prevention of NCDs

Association of obesity with the lower limbs osteoarthritis in a community of women from El Jadida province in Morocco

Houda Elfane (1), Mohamed Mziwira (2), Khadija Sahel (3), Sanaa El Jamal (4), Nadia Elmahri (5), Loubna Arkoubi Idrissi (6), Adil Kalili (7), Naima Errabahi (8), Rachida Moustakim (9), Rachida Elouafi (10), Kaoutar Naciri (11), Azz El Arab Ahaji (12), Mohammed El Ayachi (13), Rekia Belahsen (14)
(1) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(2) Ecole Normale Supérieure, Université Hassan II, Casablanca, Morocco ,
(3) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(4) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(5) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(6) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(7) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(8) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(9) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(10) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(11) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(12) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(13) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco ,
(14) Laboratory of Biotechnology, Biochemistry, and Nutrition. Training and Research Unit on Nutrition & Food Sciences. Department of Biology. Faculty of Sciences. Chouaib Doukkali University. El Jadida, 24000, Morocco
156-163
Abstract Views : 535
Download :129
10.51745/najfnr.3.5.156-163
Infant, Child, and Adolescent Nutrition

Calcium status in Moroccan children and adolescents assessed by 24-hour urinary excretion

Amina Bouziani (1), Naima Saeid (2), Mohamed Idrissi (3), Mohammed El Mzibri (4), Kaoutar Bendjeddou (5), Hicham El Berri (6), Asmaa Elhamdouchi (7), Adil El Yahyaoui (8), Khalid El Kari (9), Hasnae Benkirane (10), Hassan Aguenaou (11)
(1) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(2) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(3) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(4) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(5) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(6) Ministry of health, Rabat, Morocco ,
(7) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(8) Centre Nationale de l’Energie des Sciences et des Techniques Nucleaires (CNESTEN), Laboratory Division, Morocco ,
(9) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(10) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco ,
(11) Joint Research Unit in Nutrition and Food. Ibn Tofaïl University (CNESTEN). Regional Designated Center of Nutrition (AFRA.IAEA).Rabat. Kenitra. 14000, Morocco
172-179
Abstract Views : 310
Download :62
10.51745/najfnr.3.5.172-179
Special Issue: Potential of food by-products

Olive stone as a sustainable agricultural by-product: Valorization pathways and prospects in food and feed Industries

Ayla Mumcu (1), Aişe Deliboran (2)
(1) Olive Research Institute, Universite Cd. No:43 35100, Izmir, Turkey ,
(2) Olive Research Institute, Universite Cd. No:43 35100, Izmir, Turkey
S1-S17
Abstract Views : 222
Download :89
10.51745/najfnr.9.SI.S1-S17
Food Chemistry, Engineering, Processing and Packaging

Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

Sarra Jribi (1), Otilia Tamara Antal (2), Helga Molnar (3), Nora Adanyi (4), Zoltan Fustos (5), Zoltan Naàr (6), Oussema Kheriji (7), Hajer Amara (8), Hajer Debbabi (9)
(1) National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro-food heritage through innovation”, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia ,
(2) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,
(3) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,
(4) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,
(5) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,
(6) Food Science Research Institute, National Agricultural Research and Innovation Centre, Herman Otto utca 15, H-1022 Budapest, Hungary ,
(7) National Institute of Cereal crops (INGC), 8170 Bou Salem, Tunisia ,
(8) National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia ,
(9) National Institute of Agronomy of Tunisia (INAT), Genetic and Plant Breeding Laboratory, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, Tunisia
252-259
Abstract Views : 309
Download :126
10.51745/najfnr.4.7.252-259
Food Chemistry, Engineering, Processing and Packaging

Comparative study of total phenolic content and antioxidant proprieties of Quercus fruit: flour and oil

Fatima Zohra Makhlouf (1), Giacomo Squeo (2), Malika Barkat (3), Antonella Pasqualone (4), Francesco Caponio (5)
(1) Université Frères Mentouri Constantine 1. MC1. Laboratoire Biotechnologie et Qualité des Aliments (BIOQUAL), Algeria ,
(2) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy ,
(3) Université Frères Mentouri Constantine 1. MC1. Laboratoire Biotechnologie et Qualité des Aliments (BIOQUAL), Algeria ,
(4) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy ,
(5) Department of Soil, Plant and Food Sciences, Food Science and Technology section, University of Bari Aldo Moro, Via Amendola 165/A – 70126, Bari, Italy
148-155
Abstract Views : 497
Download :72
10.51745/najfnr.3.5.148-155
Human and Clinical Nutrition

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

Lamia Lahouar (1), Lotfi Achour (2), Imed Latiri (3)
(1) Laboratoire de recherche LR.14.ES.06 « Bioressources: Biologie Intégrative & Valorisation » ''BIOLIVAL'' de l’Institut Supérieur de Biotechnologie de Monastir-Université de Monastir, Tunisia ,
(2) Laboratoire de recherche LR.14.ES.06 « Bioressources: Biologie Intégrative & Valorisation » ''BIOLIVAL'' de l’Institut Supérieur de Biotechnologie de Monastir-Université de Monastir, Tunisia ,
(3) Laboratoire de Physiologie, Faculté de Médecine, Université de Sousse, Sousse, Tunisia
139-151
Abstract Views : 2366
Download :1230
10.51745/najfnr.5.12.139-151
Infant, Child, and Adolescent Nutrition

Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food

Donald Sévérin Dangang Bossi (1), Marc Bertrand Dandji Saah (2), Bilkissou Njapndounké (3), François Zambou Ngoufack (4)
(1) University of Dschang, Faculty of Science, Department of Biochemistry, Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition, BO. 67 FS UDs, Cameroon ,
(2) University of Dschang, Faculty of Science, Department of Biochemistry, Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition, BO. 67 FS UDs, Cameroon ,
(3) University of Dschang, Faculty of Science, Department of Biochemistry, Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition, BO. 67 FS UDs, Cameroon ,
(4) University of Dschang, Faculty of Science, Department of Biochemistry, Research Unit of Biochemistry of Medicinal Plants, Food Science and Nutrition, BO. 67 FS UDs, Cameroon
20-30
Abstract Views : 649
Download :433
10.51745/najfnr.7.15.20-30
Food Chemistry, Engineering, Processing and Packaging

Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy

Siham Ayouaz (1), Izabela Koss-Mikołajczyk (2), Nawel Adjeroud- Abdellatif (3), Agnieszka Bartoszek (4), Radia Arab (5), Khokha Mouhoubi (6), Dimas Rahadian Aji Muhammad (7), Dwi Larasatie Nur (8), Khodir Madani (9)
(1) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
(2) Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, 11/12 Narutowicza St, Poland ,
(3) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
(4) Department of Food Chemistry, Technology and Biotechnology, Gdańsk University of Technology, 11/12 Narutowicza St, Poland ,
(5) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria ,
(6) Centre de Recherche en Technologies Agro-alimentaires (CRTAA), Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria ,
(7) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia ,
(8) Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A Surakarta, 57126, Indonesia ,
(9) Laboratoire Biomathématiques Biophysique Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia. Centre de Recherche en Technologies Agro-alimentaires (CRTAA), Campus universitaire Targua Ouzemour. Bejaia. 06000, Algeria
1-8
Abstract Views : 1118
Download :412
10.51745/najfnr.7.15.1-8
Human and Clinical Nutrition Nutrition, Metabolism, and Prevention of NCDs

Quality of life, perceived stress and nutrition of patients with irritable bowel syndrome: A descriptive study

Zehra Margot Çelik (1), Şule Aktaç (2), Güleren Sabuncular (3), Tuğçe Dirican (4), Aleyna Habibe Demir (5)
(1) Marmara University Faculty of Health Sciences, Department of Nutrition and Dietetics, Turkey ,
(2) Marmara University Faculty of Health Sciences, Department of Nutrition and Dietetics, Turkey ,
(3) Marmara University Faculty of Health Sciences, Department of Nutrition and Dietetics, Turkey ,
(4) Graduate Student – Dietitian Maltepe, İstanbul , Turkey ,
(5) Graduate Student – Dietitian Maltepe, İstanbul , Turkey
107-114
Abstract Views : 610
Download :252
10.51745/najfnr.6.14.107-114
Food Chemistry, Engineering, Processing and Packaging

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

Farida Benmeziane-Derradji (1), Doha Aoufi (2), Nour El Houda Ayat (3), Lynda Djermoune-Arkoub (4)
(1) Department of Agronomic Sciences, Faculty of Sciences of Nature and Life. Chadli Bendjedid University of El-Tarf. BP 73. El Tarf 36000. Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000, Algeria ,
(2) Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000, Algeria ,
(3) Royal Food Conservatory, Talhi Ahmed. PB 193, Besbes, El Tarf, Algeria ,
(4) Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry, Faculty of Life and Natural Sciences, Bejaia University, Bejaia, 06000. Department of Process Engineering, Faculty of Technology, University of Béjaia, Béjaia, Algeria
75-78
Abstract Views : 396
Download :215
10.51745/najfnr.5.12.75-78
Food Chemistry, Engineering, Processing and Packaging

Biological and functional properties of vine leaves

Adiba Benahmed Djilali (1), Abdelouahab Benseddik (2), Halima Boughellout (3), Karim Allaf (4), Mohamed Nabiev (5)
(1) Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University of Tizi-Ouzou. Research Unit Laboratory, Materials, Processes & Environment (UR-MPE) in M’Hamed Bougara Univesity of Boumerdes, Algeria ,
(2) Unité de Recherche Appliquée en Energies Renouvelables, URAER, Centre de Développement des Energies Renouvelables, CDER, Ghardaïa, Algeria ,
(3) Laboratory of Food Engineering Feeding, Nutrition and Agri-food technologies Institute (INATAA) Frères Mentouri Constantine 1 Univ. Constantine, Algeria ,
(4) Laboratory of Engineering Science for Environment LaSIE-UMR-7356CNRS, La Rochelle University, France ,
(5) Laboratory of Petrochemical Synthesis FHC, M’Hamed Bougara University of Boumerdès, Algeria
43-52
Abstract Views : 515
Download :256
10.51745/najfnr.5.11.43-52
Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

Effect of incorporating Lippia javanica (Zumbani) on physical, nutritional, microbiological, and sensory properties of instant soup mix powder

Chakare Benhura (1), Shirley Mpofu (2), Elijah Nyakudya (3)
(1) Department of Nutrition, Dietetics and Food Sciences, University of Zimbabwe, Harare, Zimbabwe ,
(2) Department of Agricultural and Biosystems Engineering, University of Zimbabwe, Box MP 167 Mt Pleasant Harare, Zimbabwe ,
(3) Department of Agricultural and Biosystems Engineering, University of Zimbabwe, Box MP 167 Mt Pleasant Harare, Zimbabwe
207-216
Abstract Views : 284
Download :84
10.51745/najfnr.8.18.207-216
Food Chemistry, Engineering, Processing and Packaging Functional and Novel Foods

Determination of sensory, microbiological and antioxidant properties of tortilla added with roselle decoction calyxes powder

Gilberto Mercado-Mercado (1), José Alberto Núñez-Gastélum (2), Daniel Isram Cancino Herrera (3), Karla Elizabeth Ramos García (4), Alondra Valeria Juárez García (5), Elia Huerta de la trinidad (6)
(1) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
(2) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
(3) Laboratorio de Biotecnología de Productos Naturales, Departamento de Ciencias Químico Biológicas. 32310, Mexico ,
(4) Instituto Tecnológico de Colima, Avenida Tecnológico 1 A.P. 10 y 128, Col. Villa de Álvarez, 28976. Colima, Mexico ,
(5) Benemérita Universidad Autónoma de Puebla, C. 4 Sur 104 Col. Centro, Puebla 72000 Puebla, Mexico ,
(6) Benemérita Universidad Autónoma de Puebla, C. 4 Sur 104 Col. Centro, Puebla 72000 Puebla, Mexico
178-191
Abstract Views : 349
Download :250
10.51745/najfnr.8.17.178-191
Human and Clinical Nutrition Nutrition, Metabolism, and Prevention of NCDs Functional and Novel Foods

Seed from olive cake prevents hyperglycemia, hyperlipidemia, and oxidative stress in dexamethasone-induced diabetes rats

Mansourou Samba Garba (1), Sherazede Bouderbala (2)
(1) University Oran 1 Ahmed Ben Bella, Faculty of Life and Natural Sciences, Department of Biology, Laboratory of Clinical and Metabolic Nutrition (Lab LNCM), 31100 Oran, Algeria ,
(2) University Oran 1 Ahmed Ben Bella, Faculty of Life and Natural Sciences, Department of Biology, Laboratory of Clinical and Metabolic Nutrition (Lab LNCM), 31100 Oran, Algeria
135-148
Abstract Views : 286
Download :161
10.51745/najfnr.8.17.135-148
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Article Processing Charges

March 10, 2025

The North African Journal of Food and Nutrition Research (NAJFNR) is committed to open access (OA) publishing, making published manuscripts freely available to a global audience. This is funded through Article Processing Charges (APCs), typically paid by the author or their institution, which cover costs such as peer review, copy-editing, and archiving. NAJFNR does not charge submission fees. The APC is USD 150 (excluding VAT), with a USD 50 surcharge for "fast publication." APCs are payable after acceptance but are non-refundable. This policy aims to ensure transparency and accessibility in NAJFNR's publishing practices.

Call for paper Volume 9 - Issue 19 (2024)

January 1, 2025

The North African Journal of Food and Nutrition Research is actually accepting submissions to lunch Volume 9, Issue 19 (January - June) of the year 2025.

Call for papers - SI_Potential of food by-products

December 20, 2024

The North African Journal of Food and Nutrition Research (NAJFNR) is pleased to announce a special issue that aims to convene researchers at the forefront of biofunctional compound research, providing a platform to showcase the latest advancements and foster knowledge exchange in this dynamic field. .. [Read more]

Appointment of new Deputy Executive Editor-in-Chief

October 13, 2024

Appointment of new Deputy Executive Editor-in-Chief

Call for paper: Special Issue - AI and Nutrition Research

May 19, 2024

The North African Journal of Food and Nutrition Research is proud to announce a forthcoming special issue dedicated to the transformative power of Artificial Intelligence (AI) in the field of nutrition research. This special issue will delve into the cutting-edge applications of AI that are redefining our understanding of diet and its impact on human health. .. [Read more]

 

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    • Food Chemistry, Engineering, Processing and Packaging
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    • Nutrition Education and Dietetics
    • Public Health Nutrition Policy & Economics
    • Human and Clinical Nutrition
    • Sport and Exercise Nutrition
    • Infant, Child, and Adolescent Nutrition
    • Nutritional Immunology and Reproduction
    • Nutrition, Metabolism, and Prevention of NCDs
    • Special issue: COVID-19
    • Special Issue: Nutritional Situation In Africa
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    • Functional and Novel Foods
    • Special Issue: Artificial Intelligence in Nutrition Research
    • Special Issue: Potential of food by-products

 

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Djillali Liabes University of Sidi-Bel-Abbes. Faculty of Life and Natural Science. Laboratoire de  Nutrition, Pathologie, Agro-biotechnologie et Santé (LAB-NUPABS)
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