Culinology

A highly rated peer-reviewed, primary research journal in nutrition and dietetics, The American Journal of Clinical Nutrition (AJCN) publishes the latest research on topics in nutrition, such as obesity, vitamins and minerals, nutrition and disease, and energy metabolism.

The Annual Review of Nutrition, in publication since 1981, covers the significant developments in the field of nutrition, including energy metabolism, carbohydrates, lipids, proteins and amino acids, vitamins, minerals, nutrient transport and function, metabolic regulation, nutritional genomics, molecular and cell biology, clinical nutrition, comparative nutrition, nutritional anthropology, nutritional toxicology, nutritional microbiology, epidemiology, and public health nutrition.

British Journal of Nutrition is an international peer-reviewed journal that publishes original papers and review articles across the full spectrum of nutritional science. The focus of all manuscripts submitted to the journal should be to increase knowledge in nutritional science relevant to human or animal nutrition.

Food Biophysics publishes research on physical and chemical studies of food structure, properties, and functions and their relationship to the molecular structure and properties of food materials. Biophysical studies of food involve research at the intersection of food chemistry, biology, and engineering.

The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.