(ISSN 2771-9871)
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:
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 2024): Submission to First Decision: 7.5 weeks; Submission to Acceptance: 15.5 weeks; Acceptance to Publication: 7 days (1-2 days of FREE language polishing included)
Special Issue
Improvement of Technological and Nutritional Quality of Grains, Fruits, and Their Transformed Products
Submission Deadline: December 31, 2025 (Open) Submit Now
Guest Editors
Federica Taddei,
PhD
Research Centre for Engineering and Agro-food Processing, Council for Agricultural Research and Agricultural Economy Analysis, Italy
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Research interests: cereals and grains, cereal chemistry, cereal functional foods, cereal foods, cereal based food, cereals compositional analyses, cereals processing, durum wheat, semolina pasta, pastamaking, milling, bioactive compounds, antioxidants, brewer spent grain upcycling; food technology; food quality; functional food; food by products valorisation, grain and flour quality, sorghum, tef, einkorn, rice, durum and common wheat.
Roberto Ciccoritti,
PhD
Research Centre for Olive, Fruit and Citrus Crops Council for Agricultural Research and Agricultural Economy Analysis, Italy
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Research interests: food chemistry, biochemistry; chromatography; phytochemicals; bioactive compounds; antioxidant; waste recovery and reuse; food processing; food technology; food quality; functional food; food by products valorisation.
Elena Galassi,
PhD
Research Centre for Engineering and Agro-food Processing, Council for Agricultural Research and Agricultural Economy Analysis, Italy
Research interests: health and nutrition cereals, durum wheat breeding, pastamaking quality, functional pasta, gluten quality, cereal seed storage proteins, gluten intolerances, minor cereals, gluten-free cereals, perennial wheat, Thinopyrum spp., Kernza, sustainable cereal crops, kernel texture, brewers’ spent grain, cereal malting process.
About This Topic
Dear Colleagues,
Feeding the world is becoming a no longer postponable challenge. The dependence on only few crop species limits the capability to deal with challenges posed by the adverse effects of climate change affecting food security. Implementing food diversity and increasing the nutritional and technological quality of grans, fruit and vegetables and their products, could be the way to build up and try to ensure food safety and good nutrient supply. Moreover, the growing interest for well-being, together with a stronger awareness towards health benefits associated to the consumption of specific foods or food ingredients, is influencing the choices of customers. This led researchers to achieve new technologies capable of preserving or improving the natural nutritional and nutraceutical potential of grains, fruits, and their transformation products. Several works focused on importance of the cultivar/species choice in a particular environment to obtain grains with higher nutritional and healthy characteristics. Many advances have been made as regards grain transformation processes contributing to preserve or enhance the nutritional characteristics of foods and to reduce contaminants so obtaining products of higher quality. Other important advances have been made in the fruit sector applying cold storage and the jam production for their preservation. This Special Issue will address topics regarding the Improvement of Technological and Nutritional Quality of Grains, Fruits, and their transformed products. Articles that assess the sustainability implications, the valorisation of underutilized species and the implementation of technologies and innovations are also encouraged. This Special Issue welcomes original research articles and review articles, as well as theoretical and experimental research articles.
Dr. Federica Taddei
Dr. Roberto Ciccoritti
Dr. Elena Galassi
Guest Editors
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 (rpn@lidsen.com) for record. If you have any questions, please do not hesitate to contact the Editorial Office.
Welcome your submission!
Publication
Physicochemical Characterization of Fresh and Powdered Tomato in Arba Minch, EthiopiaAbstract Tomato (Solanum lycopersicum L.) is the largest vegetable crop produced and consumed in the world. Tomatoes are a top source of Vitamin A and C, contain more dietary fibre, beta-carotene, iron, lycopene, magnesium, niacin, potassium, phosphorus, riboflavin, and thiamine. Tomatoes have a limited shelf life in ambient conditio [...] |
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