Nutrition, Dietetics & Nutraceuticals

Nutrition, Dietetics & Nutraceuticals

Nutrition, Dietetics & Nutraceuticals (NDN) is a multidisciplinary peer-reviewed, open access online journal that publishes high quality original research articles, reviews, and short communications from all disciplines within the nutrition, dietetics & Nutraceuticals.

It covers the whole area of Nutrition, Dietetics & Nutraceuticals with the topics divided into three sections, The science of nutrition, Community Nutrition and Therapeutic nutrition and dietetics. Nutraceuticals is an important and reliable source of current information on developments in the field.

The goal of this journal is to provide a platform for Dieticians and academicians all over the world to promote, share, and discuss various studies and developments in Nutrition and Food Sciences, Diets and Eating disorders, Nutraceuticals, Vitamins and Minerals, Nutritional immunology, Nutritional Phycology, Food Biotechnology, Nutrition, Clinical Nutrition, Obesity and Weight loss, Food Safety, Nutrition and Diabetes, Potato Nutrition, Nutrigenomics, Molecular Nutrition and Malnourishment, Amino acids and Proteins, Mediterranean diet, Healthy Eating Index, Molecular Nutrition, Oral nutritional supplement.

NDN is supported by an international editorial board consisting of a distinguished team and aims at rapid publication of high quality results while maintaining rigorous peer-review process.

You are welcome to submit your work to

Open Access Policy: This journal is an open access journal which provides immediate, worldwide, boundary free access to the full content of every distributed article without charging readers or their institutions for access. Readers are given authorization to read, circulate, copy, print, download, search, or link to the full texts of all articles in NDN.

Editorial Board

Editors In Chief

Prof. Dr. Baojun Xu
Full Professor
Hong Kong Baptist University United International College
Beijing Normal University
Zhuhai, China

Dr. Jacopo Junio Valerio Branca
Department of Experimental and Clinical Medicine
Anatomy and Histology Section
University of Florence


Department of Medical Biochemistry,
College of Medicine,
Qassim University,
Saudi Arabia


Assistant Professor
Department of Chemical and Process Engineering,
Kırşehir Ahi Evran University,

Dr. Laura Laguna

Post-doctoral Researcher,
Spanish National Research Council,
Institute of Agrochemistry and Food Technology,
Sensory and Consumer Department,
Valencia, Spain


Department of Aquaculture,
Fishery College,
Guangdong Ocean University,
Zhanjiang, China

Dr. Maria Fernanda Naufel

Universidade Federal de São Paulo (UNIFESP),
São Paulo, SP,

Dr. Zhi-Ling Yu

School of Chinese Medicine,
Hong Kong Baptist University,

Dr. Maria E Morgan-Bathke

Assistant Professor,
Nutriton and Dietetics Department,
Viterbo University,
La Crosse, Wisconsin


Adelaide Rural Clinical School
University of Adelaide,

Dr. Farouk El-Sabban

Professor of Nutrition and Physiology,
Department of Food Science and Nutrition,
College of Life Sciences,
Kuwait University

Dr. Isabelle Germain, Ph.D.

Research Scientist
St-Hyacinthe Research and Development Center
Agriculture and Agri-Food Canada,

Prof. Paula Ravasco, MD, RD, MSc, PhD

University Hospital of Santa Maria
University of Lisbon
Centre for Interdisciplinary Research in Health – UCP

Dr. Sabrina Morelli

Research Scientist
Institute on Membrane Technology, ITM-CNR
National Research Council of Italy

Dr. Trevor Archer

Department of Psychology
University of Gothenburg

Janelle Walter, Ph.D., RD, C.F.C.S.

Professor of Family and Consumer Sciences,
Fellow of the Academy of Nutrition and Dietetics | Nutrition Sciences,
Baylor University,

Prof. Aneta Popova

Department of Catering and Tourism,
University of Food Technologies,

Prof. José Rodolfo Velázquez Martínez

Academic Division of Agricultural Sciences,
Autonomous Juarez University of Tabasco,

Dr. Agnieszka Bzikowska-Jura

Doctor of Health Sciences,
Department of Clinical Dietetics,
Medical University of Warsaw,
Warsaw, Poland

Dr. Wendy Pearson, Ph.D.

Assistant Professor, Equine Physiology,
Department of Animal Biosciences,
University of Guelph,
Guelph, Canada

Dr. Azzurra Annunziata

Department of Economic and Legal Studies,
Parthenope University of Naples,

Dr. Farid E. Ahmed, Ph.D

GEM Tox Labs,
Institute for Research in Biotechnology,
Greenville, South Carolina

Dr. Mehdi Abdollahi, Ph.D.

Researcher Specialist,
Division of Food and Nutrition Science,
Chalmers University of Technology,
Gothenburg, Sweden

Dr. Prudence Atukunda

Faculty of Medicine,
University of Oslo,

Dr. Bruno Lemos

Department of Nutritional Sciences,
University of Connecticut,
Storrs, Mansfield,

Manal kassab

Maternal and Child Health Department,
Faculty of Nursing,
Jordan University of Science and Technology,

Rafat A. Siddiqui

Food Chemistry and Nutrition Science Research Laboratory,
Agricultural Research Station,
College of Agriculture,
Petersburg, VA 23806, USA

Dr. Ana Prazeres

Postdoctoral Researcher,
PhD in Chemical Sciences,
University of Extremadura,

Dr. Liliana Garneata

“Dr Carol Davila” Teaching Hospital of Nephrology,

Dr. Ennio Avolio

Department of Biology, Ecology and Earth Science,
Biological Sciences,
University of Calabria,
Rende, Italy

Dr. Eugenia Papadaki, Ph.D.

Food Biotechnology and Waste Valorization,
Department of Chemistry,
Aristotle University of Thessaloniki,

Dr. Éder Ricardo Petry, Ph.D.

Department of Biochemistry,
Federal University of Rio Grande do Sul,
Porto Alegre, Brazil

Dr. Paolo Domenico Parchi

Faculty Member,
Department of Translational Research on New Technologies in Medicine and Surgery,
University of Pisa,

Dr. Rubén Dominguez

PhD in Food Science and Technology,
Project Management Department,
Meat Technology Center,

Published Articles

The effects of hesperidin or naringin dietary supplementation on yoghurt quality parameters in dairy ewes – A preliminary study

Panagiotis Simitzis, Theofilos Massouras, Michael Goliomytis, Maria Charismiadou, Katerina Moschou, Christina Economou, Vagelis Papadedes, Sofia Lepesioti and Stelios Deligeorgis

Research Article – Nutr Diet Nutraceuticals

Gum Arabic and Tricalcium Phosphate as Encapsulating Agents during kiwifruit Drying

M. Benlloch-Tinoco, M. Igual, M.M. Camacho, N. Martínez-Navarrete

Research Article – Nutr Diet Nutraceuticals

Body Composition Changes in Patients with Head and Neck Cancer Underactive Treatment: A Scoping Review

Bárbara Ferrão, Pedro Miguel Neves, Teresa Santos, Manuel Luís Capelas, Antti Mäkitie, Paula Ravasco

Research Article – Nutr Diet Nutraceuticals

Food industry wastewaters and Nutrition, Dietetics & Nutraceuticals

Ana R Prazeres

Editorial – Nutr Diet Nutraceuticals

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JCRM journal has received impact factor of 1.02 for its 2018 volume.