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The Journal of Nutrition (or shortened as JN or J Nutr) is a peer-reviewed scientific journal published by the American Society for Nutrition. [1] Established in 1928, the journal publishes experimental research on human, animal, cellular and molecular nutrition; biographies and assessments on nutritional researchers; and commentaries on controversial issues in the field.
The Nutrition Journal is a peer-reviewed medical journal covering nutrition science. It was established in 2002 and is published by BioMed Central , an imprint of Springer Science+Business Media .
Journal of Food Composition and Analysis; Journal of Food Science and Technology; Journal of Human Nutrition and Dietetics; Journal of Medicinal Food; Journal of Nutrition; The Journal of Nutrition, Health and Aging; Journal of Nutritional Biochemistry; Journal of Parenteral and Enteral Nutrition; Journal of the Academy of Nutrition and Dietetics
The journal, with its publisher Elsevier and Readex Research, conducts a biannual survey of its member readers to determine reader needs and satisfaction. [5] According to the 2010 survey, the journal is the most read dietetics-related publication among academy members—21% more popular than its nearest competitor and at least twice as popular ...
The board of directors thus decided that nutrition warranted its own journal, with the first volume of the Annual Review of Nutrition published in 1981. [3] It was the twenty-fourth journal title published by Annual Reviews. [4] As of 2021, it was published both in print and electronically. [5]
The journal was established in 1952 as the Journal of Clinical Nutrition, edited by S.O. Waife and published by the Nutrition Press. [6] It was continued in series under the present title from 1954 and was published by the American Society for Clinical Nutrition (ASCN). [7] It is now published by the American Society for Nutrition. [8]
The British Journal of Nutrition is a peer-reviewed scientific journal covering research on animal and human nutrition. It was established in 1947 and is published by Cambridge University Press on behalf of The Nutrition Society. The editor-in-chief is Professor John Mathers of Newcastle University.
Open Journal Systems, also known as OJS, is an open source and free software for the management of peer-reviewed academic journals, created by the Public Knowledge Project, and released under the GNU General Public License.