International Journal of Nutrition and Food Sciences

Editorial Board Members (46)
  • Prof. Subash-Babu Pandurangan
    Department of Food Science and Human Nutrition, King Saud University, Riyadh, Saudi Arabia
  • Prof. Hiroyuki Fujita
    Department of Agriculture and Food Technology, Kyoto University of Advanced Science, Kameoka, Japan
  • Assoc. Prof. Masumi Kamiyama
    Department of Food and Nutrition, Jumonji University, Niiza-shi, Japan
  • Dr. Timea Teglas
    Research Center for Molecular Exercise Science, Hungarian University of Sport Sciences, Budapest, Hungary
  • Dr. Jisuk Yun
    Re & C Bio Inc., Cheongju-si, South Korea
  • Eleni Malissiova
    Food of Animal Origin Lab, Department of Animal Science, University of Thessaly, Larisa, Greece
  • Mohanad Bashari
    Department of Food Science and Human Nutrition. College of Applied and Health Sciences, A'sharqiyah University, Oman, Oman
  • Antonella Di Francesco
    Department of Chemical Sciences, University of Catania, Catania, Italy
  • Vassilios Ganatsios
    Department of Chemical Engineering, University of Western Macedonia, Kozani, Greece
  • Assist. Prof. Merve Yilmaz
    Department of Nutrition and Dietetics, İzmir Tinaztepe University, İzmir, Turkey
  • Dr. Waseem Ali Vistro
    Department of Veterinary Medicine, Yangzhou University, Yangzhou, China
  • Dr. Felipe de Souza Cardoso
    Department of Nutrition and Dietetics, Arthur Sá Earp Neto University Center, Faculty of Medicine of Petrópolis and Faculty Bezerra de Araújo, Petrópolis and Rio de Janeiro, Brazil
  • Daniela Merchant
    Department of Clinical Nutrition, High Specialty Nutrition Clinic, Mexico, Mexico
  • Hongcai Zhang
    College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
  • Rahim Khan
    Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
  • Rene Montejo Lopez
    Department of Health Sciences, Institute of Higher Studies of Chiapas, Tapachula, Mexico
  • Meryem Allioua
    Science Department, Institute of Applied Sciences and Techniques (ISTA), University of Tlemcen, Tlemcen, Algeria
  • Duangrutai Thumrongchote
    Department of Food Technology and Nutrition, Faculty of Home-Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, Thailand
  • Assist. Prof. Pardeep Kumar Sadh
    Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, India
  • Dr. Shoba Suri
    Observer Research Foundation, New Delhi, India
  • Lavanya Thopireddy
    Department of Zoology, KVR Government College for Women, Kurnool, India
  • Abdullateef Taiye Mustapha
    Research and Innovation, Mafa Rice Mill Limited, Kano, Nigeria
  • Kunal Gawai
    Department of Dairy Microbiology, Kamdhenu University, Amreli, India
  • Prof. Mark S. Kindy
    Department of Pharmaceutical Sciences, University of South Florida, Tampa, United States
  • Assoc. Prof. Gianluca Tripodi
    Department of Human Sciences and Promoting of the Quality of Life, San Raffaele Telematic University, Rome, Italy
  • Dr. N. A. Nanje Gowda
    Department of Food Science, University of Arkansas, Fayetteville, United States
  • Dr. Zhixia Chen
    Research & Development Department, NHS (New Zealand) Pharmaceutical Limited, Auckland, New Zealand
  • Yamunadevi Puraikalan
    Department of Nutrition Sciences, Dominican University, River Forest, United States
  • Hafza Fasiha Zahid
    Department of Food and Agriculture, University of Melbourne, Melbourne, Australia
  • Dagmara Zlotkowska
    Food Immunology and Microbiology, Institute of Animal Reproduction and Food Research of PAS, Olsztyn, Poland
  • Alaa Alnakhli
    Collage of Medicine, Arabian Gulf University, Manama, Bahrain
  • Prof. Fatümetüzzehra Küçükbay
    Department of Basic Pharmaceutical Sciences, İnönü University, Battalgazi, Turkey
  • Assoc. Prof. Juan Chen
    Department of Nutrition and Health, China Agricultural University, Beijing, China
  • Dr. John-Nelson Ekumah
    Department of Food Science and Engineering, Jiangsu University, Zhenjiang, China
  • Zeyuan Deng
    College of Food Science and Technology, Nanchang University, Nanchang, China
  • Jing Wang
    Department of Critical Care Medicine, Yantai Yuhuangding Hospital Affiliated with Qingdao University, Yantai, China
  • Barış Yalınkılıç
    Department of Gastronomy and Culinary Arts, Istanbul Gedik University, Istanbul, Turkey
  • Murat Kizil
    Department of Chemistry, Dicle University, Diyarbakır, Turkey
  • Juanjuan Guo
    Department of Obstetrics and Gynecology, Zhongnan Hospital of Wuhan University, Wuhan, China
  • Angela Vasileska Paskuale
    Department of Gastronomy, Faculty of Tourism and Hospitality, Sofia University St. Kliment Ohridski, Ohrid, North Macedonia
  • Prof. Elango Ayyasamy
    Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Salem, India
  • Assoc. Prof. Amit Kulthe
    MIT School of Food Technology, MIT Art, Design and Technology University, Pune, India
  • Urmila Vijayan. P
    Department of Home Science, Vimala College (Autonomous), University of Calicut, Thenhipalam, India
  • Neha Bisht
    Department of Biotechnology, Shobhit Institute of Engineering and Technology, Meerut, India
  • Renu Singh
    Department of life Science, Food Science and Nutrition, Gujarat University, Ahmedabad, India
  • Joyce Ene Ocheola Oki
    Federal College of Medical Laboratory Science and Technology, Jos University Teaching Hospital, Jos, Nigeria