Nutritional Science is the study of the effects of food components on the metabolism, health, performance and disease resistance of human and animals. It also includes the study of human behaviors related to food choices. Food and nutrition science exhibits a process by which a living organism assimilates food and uses it for growth and for replacement of tissues.

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Giuseppe Maurizio Campo

Giuseppe Maurizio Campo | Editor-in-Chief

Aggregate Professor of Biochemistry, Clinical and Experimental Medicine, Messina, Italy, Tel: +39 0902213330; Fax: +39 0902213898; Email:

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Recent Articles

2019-06-27 Review Article

Possible links between consumption of A1 “like” milk And Type 1 Diabetes (T1D)

Mohammad Raies Ul Haq*, Asima H, Aarif B

During the last three decades, there has been an interesting debate on the intake of A1 ‘like” milk and incidence of type 1 diabetes (T1D) in genetically predisposed individuals. The epidemiological, ecological and case-control studies have concrete pieces of evidences in favor of ...

Read Full Article HTML DOI: 10.29328/journal.afns.1001018 Citation

2019-01-14 Research Article

Environmental Risk factors associated with Breast Cancer in Gaza Strip

Asad Ashour and Jamal Safi*

The study aimed to identify possible environmental risk factors for breast cancer among women in Gaza Strip and conducted in 2010. A case- control study design was used with face to face interviews by structured questionnaire with breast cancer patient women as well as healthy women. Statistic...

Read Full Article HTML DOI: 10.29328/journal.afns.1001017 Citation

2018-12-31 Research Article

Lemongrass tea consumption and changes in Acid-Base Balance and Electrolyte homeostasis

Christopher E Ekpenyong

The consumption of dietary herbs and supplements may be associated with several physiological consequences including, but not limited to disturbances of acid-base homeostasis, minerals and electrolytes wasting, gastrointestinal disturbances as well as hemodynamic changes. Plants food based nut...

Read Full Article HTML DOI: 10.29328/journal.afns.1001016 Citation

2018-12-18 Editorial

Recent findings related to Nutrition and Diabetes Mellitus

Motahar Heidari-Beni* and Seyedeh-Masomeh Derakhshandeh-Rishehri

Roux-en-Y Gastric Bypass surgery is superior to medical treatment for short- to medium-term remission of Type 2 diabetes (T2DM) [1]. Recent research indicates that the improvements in insulin sensitivity following bariatric surgery are associated with elevated circulating bile acid concentrati...

Read Full Article HTML DOI: 10.29328/journal.afns.1001015 Citation

2018-12-04 Research Article

Evaluation of Clupeids and Danish fish meal based diets on the growth of African catfish, Clarias gariepinus fingerlings

Lenient MO Ibiyo*, Rowland MO Kayode, A Oresegun, Oluwaseyi Mogaji and Felicia O Joshua

Two experimental feeding trials were conducted concurrently to study the growth response of African catfish Clarias gariepinus fingerlings to graded levels (0, 5, 10, 15 or 20%) of clupeids in Danish fish meal (DFM) based diets. Chemical analysis of the DFM and clupeids fish meal (CFM) was car...

Read Full Article HTML DOI: 10.29328/journal.afns.1001014 Citation

2018-11-03 Research Article

Micronutrient deficiency, a novel nutritional risk factor for insulin resistance and Syndrom X

Christopher Edet Ekpenyong*

Emerging evidence indicates that micronutrient deficiency could play a significant role in the pathogenesis and progression of many chronic diseases including diabetes mellitus, hypertension, obesity, dyslipidemia, hyperuricemia, kidney disease, cancer, anemia and other cardio-metabolic and ne...

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2018-10-10 Research Article

Effects of Balanites Aegyptiaca (del) Seed Cake on Growth and Carcass Performance of Growing Rabbit

Ogori AF, Makinde JO, Ogori J

A study on growth and carcass performance was conducted to evaluate the effect of Balanites aegyptiaca seed cake meal (BASCM) as a substitute for groundnut cake in the diet of growing rabbit. Five experimental diets were formulated representing the following treatments: T1, T2, T3, T4 and T5 r...

Read Full Article HTML DOI: 10.29328/journal.afns.1001012 Citation

2018-03-12 Research Article

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

Kavitha B*, Sugasini D*, Poorna CR Yalagala, Hemalatha C, Kanchana S, Meenakshi V and Umamaheswari R

The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake. The foaming stability and foaming capacity were found to be maximum in VBN 5, CO 6 and T9. Maximum rise in volume w...

Read Full Article HTML DOI: 10.29328/journal.afns.1001011 Citation

2017-11-28 Research Article

Development and quality evaluation of Jam from Watermelon (Citrullus Lanatus) and Pawpaw (Carica Papaya) juice

Adedeji Temileye Omotayo*

The seasonal nature of most fruits available in the market coupled with inadequate storage and processing facilities has limited their consumption by majority of the people in the country. Jams made from fruits are good bread spread rather than any other food products because they serve as ade...

Read Full Article HTML DOI: 10.29328/journal.afns.1001010 Citation

2017-11-13 Research Article

Chemical composition and organoleptic properties of Cocoyam starch-wheat fl our blend noodles

Adedeji Temileye Omotayo*

Noodles are strips or strands cut from a sheet of dough made from flour, water and either common salt or a mixture of alkaline salt. Noodles consumption represents about 40% of the total wheat flour which are mainly consumed by school children. The use of composite flour has been encouraged si...

Read Full Article HTML DOI: 10.29328/journal.afns.1001009 Citation