SF Journal of Clinical Nutrition and Food Safety

ABOUT JOURNAL

SF Journal of Clinical Nutrition and Food Safety focuses on research examining nutrition, dietary health, food safety, and their relationships with human health and disease. The journal provides a platform for nutrition scientists, clinicians, food scientists, public health researchers, and healthcare professionals investigating nutritional factors and the safety and quality of food.

The journal covers areas including clinical nutrition, nutritional deficiencies, therapeutic diets, obesity and metabolic health, nutrition in chronic diseases, pediatric and geriatric nutrition, enteral and parenteral nutrition, food microbiology, food contaminants, foodborne diseases, food quality, food processing and preservation, dietary assessment, and emerging issues in food safety and nutritional science.

The journal welcomes original research, review articles, systematic reviews, clinical studies, nutritional investigations, food safety studies, epidemiological research, methodological contributions, brief reports, and other scientifically valuable manuscripts relevant to clinical nutrition and food safety. The journal seeks to support evidence-based nutritional practice and contribute to safer food systems and improved health outcomes.

FEATURED ARTICLES

Research Article

The Effect of High-Intensity Interval Training Program Along with Consumption of Achillia millefolium on Blood Triglyceride on Non-Athlete Women

Sangtarash N^*

High levels of triglyceride in the body lead to increased triglyceride levels in the blood and fat storage and therefore cause obesity. This state, also known as "hypertriglyceridemia," is also associated with an increased risk of other diseases such as cardiovascular disease. Medicinal plants such as Achillia and aerobic exercise, each had desirable effects on reducing levels of harmful blood lipids. It seems that exercise in sync with Achillia

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Editorial

Latest Advances in Electro Sprayed Particulate Matter as Bioactive Encapsulation Systems for Food Use

Ammar A^*

There are currently two key applications of active ingredients in the food industry: primarily as value-added ingredients to enhance the health-beneficial properties of food; secondly, to create smart packaging that can resist food putrefaction. Nevertheless

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JOURNAL SCOPE

Scope

Publishes research in clinical nutrition, nutritional assessment, dietary interventions, food safety, foodborne disease, contaminants, and nutrition-related health.

Research Areas

Clinical Nutrition Nutrition Food Safety Food Science Human Nutrition Medical Nutrition Public Health Nutrition Nutritional Epidemiology Malnutrition Micronutrients

EDITORIAL BOARD

Amit Vashishth

Maharishi Markandeshwar University

India

Ammar Mohammed Hamood AL-Farga

King Abdulaziz University

Saudi Arabia

Ankur Jhanwar

Glanbia Nutritionals

Ireland

Brahmanand Singh

CSIR-National Botanical Research Institute

India

Chee Kong Yap

University Putra Malaysia

Malaysia

Chung-Yi Chen

Fooyin University

Taiwan

Dan Vodnar

University of Agricultural Sciences and Veterinary Medicine

Romania

Haleama Al Sabbah

Zayed University

UAE

MAG Rabbani

Cleveland State University

USA

Mahendra Pal

Narayan Consultancy on Veterinary Public Health and Microbiology

India

Maryam Ravaghi

Kurdistan University

Iran

Mohamed Saleh Mohamed Ismail

Menufiya University

Egypt

Nandlal Choudhary

Amity University

India

Natarajan Gopalan

Defence Food Research Laboratory

India

Ramamohana Reddy Appannagari

CHEMTEX Environmental & Industrial Hygiene Laboratory

USA

Vlad Muresan

University of Agricultural Sciences and Veterinary Medicine

Romania

Wei Wei

Fox Chase Cancer Center

USA

Yanty Noorzianna Abdul Manaf

Universiti Putra Malaysia

Malaysia

Ana Sanches Silva

National Institute for Agricultural and Veterinary Research

Portugal

Yugantha Guttila

University of Ruhuna

Sri Lanka