smfnj

Sisla Medical Food & Nutrition Journal

About SMFNJ

Sisla Medical Food & Nutrition Journal, SMFNJ is a peer reviewed open access international scientific journal, which publishes significant manuscripts (Research, Reviews, Short Communication, Case Reports, Case Series, Mini Reviews, Opinions, Letter to the Editor, Short Notes, etc.)  relevant to nutrition. SMFNJ is designed for internists and emergency physicians. The vision of the journal is to promote improved patient care, research, and education in Nutrition. Sisla Medical Food & Nutrition Journal also plays a major role in continuing medical education through review articles relevant to physician education. We welcome both human and experimental animal studies as are new findings on the epidemiology, pathogenesis, diagnosis, and treatment of diseases.

Our experienced team of experts provides editorial excellence, rapid publication, and high visibility for your paper. The technical team closely supervises the mentioned criteria for publication: Originality, Novelty & Significance, Journal Scope, Methodology and readability of the submitted manuscript. All the submitted manuscript will undergo series of peer review evaluations and only accepted manuscripts by the experts will be considered for publication under the Journal Issues.

Please find our Author guidelines for more information. If you have any further queries, please feel free to contact admin@sislamedicaljournals.com

  • Nutrition
  • Obesity
  • Nutrition and Diabetes
  • Malnutrtion
  • Molecular Nutrition
  • Sports nutrition
  • Celery nutrition
  • Potato nutrition
  • Oatmeal nutrition
  • Tomato nutrition
  • Nutritionist communications
  • Sonic Nutrition
  • Chicken nutrition
  • Dates nutrition
  • Mushrooms Nutrition
  • Strawberry nutrition
  • Coconut nutrition
  • Food chemistry
  • Food Science
  • Diabetes nutrition
  • Food biotechnology
  • Food toxicology
  • Mass spectrometry in food technology
  • Advanced food processing technologies
  • Food process engineering
  • Food chemical engineering
  • Chemistry of food and its biochemical interactions
  • Food microbiology, safety, and risk assessment
  • Metabolic, molecular, and genetic mechanisms in nutrition
  • Safety and security analysis of global food supplies
  • Food preservation, storage, and hurdle technology
  • Engineering of food processing technologies
  • Handling and packaging of foods
  • Quality assurance of food products
  • Biotechnology as it relates to food production and processing
  • Food oral processing, rheology, and other texture related studies
  • Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
  • Bioavailability and disease prevention
  • Nutritional methodologies, behaviors, and modeling
  • Sensory and consumer science
  • Community and international nutrition
  • Enology and fermentation technology
  • Food and dietary supplement ingredient regulatory science
  • Health claims
  • Agriculture research on plant production, utilization, biomass, and environment
  • Commentaries on controversial issues in food science and nutrition
  • Interdisciplinary research spanning food science and nutrition
  • Food safety
  • Food microbiology
  • Food preservation
  • Food engineering
  • Product development
  • Production
  • Sensory analysis
  • Molecular gastronomy
  • Food physics
  • Food packaging
  • Food physical chemistry
  • Balanced Eating
  • Dangers of poor nutrition
  • Diabetes
  • Food
  • Human Nutrition
  • Diet Therapy
  • Food technology
  • GMO Food
  • Meat Science
  • Food Hygiene

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