Recent Progress in Nutrition (ISSN 2771-9871) 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:

  • Macronutrients
  • Micronutrients
  • Essential nutrients
  • Bioactive nutrients
  • Nutrient requirements
  • Nutrient sources
  • Human nutrition aspects
  • Functional foods
  • Nutraceuticals
  • Health claims
  • Public health
  • Diet-related disorders
  • Metabolic syndrome
  • Malnutrition
  • Nutritional supplements
  • Sport nutrition

It publishes a variety of article types: Original Research, Review, Communication, Opinion, 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.

Publication Speed (median values for papers published in 2023): Submission to First Decision: 6.7 weeks; Submission to Acceptance: 16.1 weeks; Acceptance to Publication: 6 days (1-2 days of FREE language polishing included)

Current Issue: 2024  Archive: 2023 2022 2021

Special Issue

Nutritional Quality Improvement Of Cereals and Their Derived Products

Submission Deadline: December 31, 2022 (Open) Submit Now

Guest Editor

Dr Alfio Spina, Senior researcher

CREA- Agricultural Research Council and Economics, Research Centre Cereal and Industrial Crops, Italy.

Website | E-Mail

Research interests: physico-chemical, sensory and nutritional quality of cereals, rheological aspects, functional and nutraceutical foods, bread and other bakery foods, pasta.


About This Topic

Cereals are the basic elements of the world diets, thanks to their ability to provide carbohydrates and also to provide, in smaller quantities, proteins, essential amino acids, fibres, vitamins (B-group), unsaturated fats such as oleic, linoleic and linolenic acids and micronutrients such as phosphorus, calcium, potassium, magnesium, copper and iron. Starch, which is the main carbohydrate of the cereals, gets an energy function. Thanks to the presence of the secondary metabolites, whose quantity is different in the various cereals, can be traced back to cereals relevant health benefits. In terms of health improvement it is important to focus on the antioxidant activity carried out by particular bioactive compounds present in cereals, such as phenolic compounds such as ferulic acid, cinnamic acid, lignans, p-cumaric and caffeic acids, but also α-tocopherols and β-tocotrienols, alkylresorcinols, carotenoids, such as β-carotene and lutein, such as the fructans, fibres, arabinoxilans and glucans, present in the grain of the cereals, capable of preventing chronic degenerative diseases.

Therefore, given the high number of cereals cultivated in the world and the interest in their nutritional and health aspects they can contribute to solve problems related to malnutrition and the prevention of certain diseases. This special issue will cover a wide variety of related areas, with the aim of contributing to the overall knowledge of the different nutritional and functional qualities of cereals and their derived products.

Manuscript Submission Information

Manuscripts should be submitted through the LIDSEN Submission System. Detailed information on manuscript preparation and submission is available in the Instructions for Authors. All submitted articles will be thoroughly refereed through a single-blind peer-review process and will be processed following the Editorial Process and Quality Control policy. Upon acceptance, the article will be immediately published in a regular issue of the journal and will be listed together on the special issue website, with a label that the article belongs to the Special Issue. LIDSEN distributes articles under the Creative Commons Attribution (CC BY 4.0) License in an open-access model. The authors own the copyright to the article, and the article can be free to access, distribute, and reuse provided that the original work is correctly cited.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Research articles and review articles are highly invited. Authors are encouraged to send the tentative title and abstract of the planned paper to the Editorial Office ( for record. If you have any questions, please do not hesitate to contact the Editorial Office.

Welcome your submission!


Open Access Original Research

Impact of Breeding on Free Amino Acids of Wholegrain Flour in Wheat and Role of Phenology Genes

Received: 18 August 2023;  Published: 24 November 2023;  doi: 10.21926/rpn.2304023


Wheat (Triticum aestivum L.) is pivotal to global food security, with its energy-rich grains that are also the major vegetable protein source in human diets. Decades of primary emphasis on grain yield improvement have delivered increased gains worldwide, but the grain protein content has declined. [...]
Open Access Research Article

Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

Received: 17 July 2023;  Published: 09 November 2023;  doi: 10.21926/rpn.2304020


The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors [...]
Open Access Original Research

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Received: 14 April 2023;  Published: 19 September 2023;  doi: 10.21926/rpn.2303018


This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five [...]
Open Access Original Research

Physicochemical Characterization and Mineral Composition of “UENF SD 08”: A Super-Sweet Corn Hybrid

Received: 30 December 2022;  Published: 27 August 2023;  doi: 10.21926/rpn.2303015


Sweet Corn (Zea mays L.) is possibly the most important commercial cereal originating in the Americas. Mutant genes are responsible for sweetness. The purpose of this study was to evaluate the physicochemical and mineral composition of the “UENF SD 08” cultivar, super-sweet corn developed at Darcy Ribeiro Northern [...]
Open Access Research Article

Bioactive Properties of Sorghum-based Beverages from Whole or Refined Grains

Received: 08 May 2023;  Published: 22 August 2023;  doi: 10.21926/rpn.2303013


Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding [...]
Open Access Research Article

Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh Noodles

Received: 30 March 2023;  Published: 07 June 2023;  doi: 10.21926/rpn.2302008


Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (Portulaca oleracea L.) and common mallow (Malva sylvestris L.) are good sources of healthful bioactive compounds. Therefore, there is a growing inter [...]
Open Access Original Research

Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Received: 12 December 2022;  Published: 12 April 2023;  doi: 10.21926/rpn.2302006


Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatabilit [...]