Editorial Board

Gary List, University of Illinois, USA

Rie Tsutsumi, University of Tokushima, Japan

Qin Wang, University of Maryland, USA

Hasnah Binti Haron, Universiti Kebangsaan Malaysia, Malaysia

Alvin Berger, University of Minnesota, USA

Lech Ozimek, University of Alberta, Canada

Zhiquan Wang, University of Alberta, Canada

Fatimah Binti Abu Bakar, Universiti Putra Malaysia, Malaysia

Yang Hongshun, National University of Singapore, Singapore

Ed Barre, Cape Breton University, Canada

Janet Novotny, Johns Hopkins University, USA

Lin Sze Ki Carol, City University of Hong Kong, Hong kong

Ingrid K Adams, University of Kentucky, USA

Jana Pickova, Swedish University of Agricultural Sciences, USA

mohamed hassanien, Zagazig University, Egypt

Jau-Jiin Chen, Lamar University, USA

Charles Muscoplat, University of Minnesota, USA

Alison Harmon, Montana State University, USA

Jiaoyan Ren, University of Guelph, Canada

Susan Adams, La Salle University, USA

Zalilah Mohd Shariff, University Putra Malaysia, Malaysia

MATAM VIJAY KUMAR, Pennsylvania State University, USA

Alireza Jahan-Mihan, University of North Florida, USA

Haiming Shi, University in Nanjing, China

Qunyu Gao, South China University of Technology, China

Robert Levin, University of Mass, USA

Sanjay Gupta, Case Western Reserve University, USA

Sheila Barrett, Northern Illinois University, USA

Saleh Sawalha, Al-Quds University, UAE

Rena Quinton, Immaculata University, USA

John M. Msuya, University of Agriculture, India

Ouliana Ziouzenkova, The Ohio State University, USA

Zoran Herceg, University of Zagreb, Croatia

Rajka_Božanić, University of Zagreb, Croatia

Mohd Sokhini Bin Abd Mutalib, University Putra Malaysia, Malaysia

Sharonda Wallace, California State Polytechnic University, USA

Robert A Oster, University of Alabama at Birmingham, USA

Norma L Dawkins, Tuskegee University, USA

Ye Xingqian, University of Zhejiang, China

Quansheng Chen, Jiangsu University, China

Jose M Lorenzo, Meat Technology Centre of Galicia, Spain

Baojun XU, Beijing Normal University, Hong Kong

Y-H Peggy Hsieh, Florida State University, USA

Vijay K Ganji, Georgia State University, USA

Dharmesh Saxena, Sant Longowal Institute of Engg. & Technology, India

Shlomo Yehuda, Bar-Ilan University, Israel

Dingbo Daniel Lin, Oklahoma State University, USA

Harish Kumar Sharma, Sant Longowal Institute of Engineering & Technology, India

Howard Maibach, University of California, USA

Basil Dalaly, South Dakota State University, USA

Tpetrak, University of Zagreb, Croatia

Jeffrey Rosenfeld, University of California, USA

Klaus Tenbergen, California State University, USA

Jae Hyung Mah, Korea University, Korea

Zhaomei Wang, South China University of Technology, China

Parmjit S Panesar, S.L. Institute of Engg. & Technology, India

Luis A Rubio, Experiment Station it Zaidín, Spain

Laurel M Wentz, East Carolina University, USA

Neeta Singh, Rajasthan Agricultural University, India

Sukhcharn Singh, Sant Longowal Institute of Engg, India

Seyed Rafie Arefhosseini, Tabriz University of Medical Sciences, Iran

Yoshiyuki Mizushina, Kobe Gakuin University, Japan

Rosa Pizzano, The Institute of Food Science, Avellino, Italy

Jonghoon Park, Konkuk University, Korea

Toshiyuki Toyosaki, Koran Women's Junior College, Japan

Reiko Suzuki, Tokyo Healthcare University, Japan

Safiye Kafadar, Firat University, Türkey

Duo Li, Zhejiang University, China

Zekiye ALÇİÇEK, Pamukkale University, Turkey

Melissa Melby, University of Delaware, USA

Mihai Neamtu, Lucian Blaga University, Romania

Jeong-Su Kim, The Florida State University, USA

Melissa Melby, University of Delaware, USA

Anet Režek Jambrak, University of Zagreb, Croatia

Azrina Azlan, Universiti Putra Malaysia, Malaysia

Claudia S. Potts, University of North Florida, USA

Chimene Castor, Howard University, USA

Apollinaire Tsopmo, Carleton University, Canada

Yaguang Luo, U.S. Department of Agriculture, India

Andrea Mario Pompeo Romani, Case Western Reserve University, USA

Wentao Xu, China Agricultural University, China

Muhammad H. Aludatt, Jordan University of Science and Technology, Jordan

Nasiruddin Khan, King Saud University, Saudi Arabia

Murat BAŞ, Acıbadem University School of Medicine, Turkey

Vassiliki Costarelli, Harokopio University of Athens, Greece

Chandrika Piyathilake, University of Alabama at Birmingham, USA

Zhiping Yu, University of North Florida, USA

Nikos Yiannakouris, Harokopio University, Greece

Pamela S. Hinton, University of Missouri, USA

Nick Kalogeropoulos, Harokopio University, Greece

Marle Alvarenga, University of Sao Paulo, Brazil

Nur Indrawaty Liputo, Andalas University, Indonesia

Chi-Ming Liu, Tzu Hui Institute of Technology, Taiwan

Nora Slobodianik, University of Buenos Aires, Argentina

Guoxun Chen, The University of Tennessee at Knoxville, USA

Mar a Dolores Ruiz L pez, University of Granada, Spain

Shwu-Huey Sherry Yang, Taipei Medical University, Taiwan

Paulo de Souza Costa Sobrinho, Federal University of Jequitinhonha and Mucuri Valleys, Brazil

Barbara Pietruszka, Warsaw University of Life Sciences, Poland

Yosefa Avraham, Hebrew University, Israel

Nilesh Gaikwad, University of California, USA

Kazuhito Satomura, Tsurumi University, Japan

Junji Takaya, Kansai Medical University, Japan

Hiroshi Ihara, Toho University, Japan

Kazushi Okamoto, Aichi Prefectural University School of Nursing & Health, Japan

Liyun Wang, Harvard School of Public Health, USA

Munehiro Yoshida, Kansai University, Japan

Gulzar Ahmad Nayik, Sant Longowal Institute of Engineering & Technology, India

Navneet Singh Deora, Indian Institute of Technology Kharagpur, India

Charalampos Proestos, National and Kapodistrian University of Athens Zografou, Greece

Mohamed Fathy Salem, University of Sadat City, Egypt

Zhanmin Liu, Shanghai University, China

Ammar Mohammed Hamood AL-Farga, Jiangsu University, China

Seyed Mohammad Taghi Gharibzahedi, University of Tehran, Iran

Published Manuscripts

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 About the Journal  


Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences.

The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders
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Featured Article


Effect of Pretreatments on Physical and Thermal Properties of Bael (Aegle marmelos Correa) Fruit Pulp During Storage

Abstract The study was performed to evaluate the effect of pretreatment on various physical and thermal properties of Bael pulp. The fruit pulp of Bael fruit was extracted and TSS of the extracted pulp was raised to 25°Brix by adding 65°Brix sugar syrup.
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