About the Journal

Aims and Scope

The Open Nutrition Journal is an Open Access online journal, which publishes research articles, reviews, letters and thematic issues in all areas of experimental and clinical nutrition research.


The Open Nutrition Journal, a peer-reviewed journal, is an important and reliable source of current information on developments in the field. The emphasis will be on publishing quality articles rapidly and freely available worldwide.


About the Editor

Ching Kuang Chow
Graduate Center for Nutritional Sciences
University of Kentucky
Lexington
USA

Brief Biography

Dr. Chow received his B. S. degree in Agricultural Chemistry from the National Taiwan University, Taipei, Taiwan, and both M. S. degree in Animal Sciences and Ph. D. Degree in Nutritional Sciences from the University of Illinois, Urbana- Champaign, Illinois. Currently he is a professor of Departments of Dietetics & Human Nutrition, Pharmacology & Nutritional Sciences, and Toxicology & Cancer Biology, University of Kentucky, Lexington, Kentucky. He has published more than 200 scientific publications.

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