Special Issue "Nutritional Toxicology"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: closed (30 April 2013)
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are refereed through a peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed Open Access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charges (APC) for publication in this open access journal is 500 CHF (Swiss Francs) for well prepared manuscripts submitted before 30 June 2012. The APC for manuscripts submitted from 1 July 2012 onwards are 1000 CHF per accepted paper. In addition, a fee of 250 CHF may apply if English editing or extensive revisions must be undertaken by the Editorial Office.
- food as a source of nutrients and toxicants
- influence of nutrients on safety and toxicity
- influence of toxicants on nutrients
- nutritional requirements vs. toxicity
- molecular and biochemical mechanisms of nutritional safety and toxicology
- nutrition and environmental toxicants
- phytochemicals: benefits vs. toxicity
- nutrition and chronic diseases
- regulatory issues in establishing food safety standards
- developing technologies influencing nutritional quality and safety of foods