Recent Progress in Nutrition is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.
Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.
Topics contain but are not limited to:
It publishes a variety of article types: original research, review, communication, opinion, study protocol, comment, conference report, technical note, book review, etc.
There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.
Archiving: full-text archived in CLOCKSS.
Publication Speed (median values for papers published in 2022): Submission to First Decision: 6 weeks; Submission to Acceptance: 11 weeks; Acceptance to Publication: 6 days (1-2 days of FREE language polishing included)
Reviewer Board (9)
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Alameda Santa Apolónia, 5300-253, Portugal.
Research interest: Food Science, Phenolic compounds, Chromatography, Bioactive compounds, Bioactivities.
Department of biochemistry, Faculty of Science, Alexandria University, Egypt
Research interests: Preclinical study, toxicity study, natural product drug development, neuroscience, infertility
Departamento Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza. Ramón y Cajal, s/n, 28040 Madrid, Spain
Research interests: nutritional composition; bioactive compounds; antioxidant activity; bioactivities; wild plants; vegetable beverages.
Faculty of Food Technology Osijek, University of Osijek, Osijek, Croatia
Food Defect Detection and Characterization using Optical Non-Destructive Testing
Mathematical Modeling and Optimization in Food Processes
Data Analysis in Food Science
Innovation in the fields of food technology and biotechnology (3D Printing in Food Manufacturing, Reverse Engineering in Food Industry, Food Upcycling, Electronic Sensing Devices: E-Tongue and E-Nose)
Department of Biochemistry, School of Medicine, Jahrom University of Medical Sciences, Jahrom, Iran.
Research interests: Society Nutrition; Sport Nutrition; Clinical Biochemistry ;Herbal Medicine; Education Topics
Department of Food Technology, University of Delhi, India
Research interests: Food processing, food product development, phytochemical extraction, waste valorization, food analysis.
Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria
Research interests:Food nutrition, cereals, Preservation, food Analysis, Nutraceuticals, food science
Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Av. Ferrocarril de San Rafael Atlixco, 186, Col. Leyes de Reforma 1ª secc., C.P. 09340 Mexico City, Mexico.
Research interests: Hydrocolloids, emulsions, microencapsulation, antioxidant activity, controlled release, emerging technologies, phenolic compounds, flavonoids.
National Research Center, Egypt
Research interests: Biochemistry, secondary metabolites ,Biological evaluation ,Antioxidants, antitumor medicinal plants. active constituents ,fractional extracts.