Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 9, issue 6, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 6

Bella Dong

Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Côte d'Ivoire

Hadja M. F. Diabagate, Souleymane Traore, Doudjo Soro, Mohamed Cisse and Kouakou Brou

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

Alexandros Petridis, Dimitris Petridis and Georgia Dimitreli

Attitude towards Food Associated with Food Preferences in Japanese Elementary and Junior High School Students

Tomoko Osera, Mitsuyo Awai and Nobutaka Kurihara

Greener Analytical Method for Determination of Iodine Number of Edible Oils

Thidarat Kruatian and Kritsana Jitmanee

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Sanya Emmaculate, Okoth M. Wandayi, Abong G. Ooko and Mugalavai V. Kadenyeka

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening

Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea and Marios Mataragas

Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts

Rabiatu Bonku, Nona Mikiashvili and Jianmei Yu

Volume 9, issue 5, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 5

Bella Dong

Nutritional Value of Raphia hookeri Fruit, Hematological Properties of Its Powder and Aqueous Extract in A Model of Aluminum Chloride Inducing Neurotoxicity by Using Rats

Hermine Tsafack Doungue, Anne Pascale Nouemsi Kengne, Fabrice Tonfack Djikeng, Gires Boungo Teboukeu and Hilaire Marcaire Womeni

The Potential Effect of Aqueous Extract of Detarium microcarpum Bark on Certain Metabolic Disorders Associated with an Atherogenic Diet in Rats

Youovop Fotso Janvier, Mbaississem Walendom Dieudonné, Ngondi Judith Laure and Julius Enyong Oben

Bioactive Compounds, Antioxidant Activities, and Health Beneficial Effects of Selected Commercial Berry Fruits: A Review

Boris V. Nemzer, Diganta Kalita, Alexander Y. Yashin and Yakov I. Yashin

Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening

Diriisa Mugampoza, Samuel Gafuma, Peacekind Kyosaba and Richard Namakajjo

Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers

Sandro Cid-Ortega and José Ángel Guerrero-Beltrán

Impact of Industrial Revolutions on Food Machinery - An Overview

Afam I. O. Jideani, Awelani P. Mutshinyani, Ntsako P. Maluleke, Zwivhuya P. Mafukata, Mkateko V. Sithole, Mashudu U. Lidovho, Edwin K. Ramatsetse and Monica M. Matshisevhe

Drivers and Solutions for Food Waste in the Restoration Sector: A Case Study

Xira Ruiz-Campillo and Elena Bulmer

Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review

Mitsuru Katase and Kazunobu Tsumura

Efficacy of the Aqueous Extracts of Justicia Galeopsis Leaves on the Improvement of Hematological Parameters in Anemic Rats

Ahou L. Loukou, Moussa Gbogbo, Raissa S. Assi, Louise Atchibri-Anin and Kouakou Brou

Comparative Study of the Protective Effect of Cola anomala and Coffea arabica Against Induced Toxicity in Rats

M-A. Angie Mbong, F. L. Ebouel Edoun, L. C. Manga Ngandi, J. A. Fotso Youvop, R. Orang Orang, H. M. Fotso Tienoue, F. Ngalla Nwang, J. L. Ngondi and J. Oben

Volume 9, issue 4, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 4

Bella Dong

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria

Rania Boussekine, Ryma Merabti, Malika Barkat, Fatima-Zohra Becila, Nora Belhoula, Jérôme Mounier and Farida Bekhouche

Effect of Autranella congolensis on Lipid Profile of Rats' Brain with Experimentally Induced Alzheimer's Disease

Ngoumen Ngassa Dany Joël, Ngondi Judith Laure and Oben Julius Enyong

Physicochemical Properties and Antioxidant Activity of Mixed Oil of Safou (Dacryodes edulis (G. Don) H.J. Lam) from Several Trees

Alain Serges Ondo-Azi, Crépin Ella Missang and Thomas Silou

Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices

Edith A. Agbo, Konan Kouassi, Désirée A. Gouekou, Souleymane Méité, Albarin G. Gbogouri and Kouakou Brou

Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS

Fadwa al-Taher and Boris Nemzer

Developing a Software Tool to Estimate Food Transportation Carbon Emissions

Breuklyn Opp and Kurt A. Rosentrater

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Lisa L. Dean, Claire M. Eickholt, Lisa J. Lafountain and Keith W. Hendrix

Volume 9, issue 3, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 3

Bella Dong

Proximate Composition and Mineral Contents of Farmed and Wild Fish in Kenya

Jennifer K. Raymond, Arnold N. Onyango and Christine A. Onyango

Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol

Paul Dawson, Atif Can Seydim and Douglas Hirt

Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel

Ronald D. Fritz and Yumin Chen

Exploring Home-use Test to Assess Urban Consumers’ Acceptance and Likelihood to Purchase Naturally Fortified Instant Whole Meal Sorghum-maize Flour Blends in Eldoret, Kenya

Violet K. Mugalavai

Use of Collective Expertise as a Tool to Reinforce Food Safety Management in Africa

Didier Montet, Jamal Eddine Hazm, Abdelouahab Ouadia, Abdellah Chichi, Mame Samba Mbaye, Michel Bakar Diop, Paul Mobinzo Kapay, Apollinaire Biloso, Isaac M. Diansambu, Corinne Teyssier, Joel Scher, Marie Louise Scippo and Maria Teresa Barreto Crespo

Dietary Intake Patterns and Nutritional Status of Food Secure and Insecure Women Garment Factory Workers in Bangladesh

Sadika Sharmin, Noor Aman Hamid and Wan Abdul Manan bin Wan Muda

Volume 9, issue 2, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 2

Bella Dong

Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods

Omar H. Dib, Ali Bassal, Hussein Dib, Rita Yaacoub, Nathalie Locquet, Luc Eveleigh and Christophe B. Y. Cordella

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, Samuel Imathiu, Zhang Ming, Yang Ruinan, Zhang Weiqi, Wang Xiupin, Zhang Qi, Zhang Zhaowei and Li Peiwu

Protease Activity and Gel-forming Ability of Ginger Rhizome Juice

Norihiro Yamada, Yasushi Kokean, Kaori Umetani, Jun Shimizu, Osamu Kurita and Kazunobu Tsumura

Antioxidant and Glucose Lowering Effects of Hydroethanolic Extract of Baillonella toxisperma Pulp

Takuisssu Nguemto Guy Roussel, Ngondi Judith Laure and Oben Julius Enyong

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Claudia Regina S. Amaral, Priscila Becker Siqueira, Luciane Yuri Yoshiara, Edgar Nascimento, Rozilaine A. P. Gomes de Faria and Nagela Farias M. Picanço

Evaluation of a Real Time PCR Assay Method for the Detection of Genetically Modified Organisms in Food Products

Eleni Spanea, Theofania Tsironi, Efstathia Tsakali, Anthimia Batrinou, Valentina Stefanou, Dionisios Antonopoulos, Stamatios Koussissis, John Tsaknis, Jan van Impe and Dimitra Houhoula

Volume 9, issue 1, 2020

Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 1

Bella Dong

GC-MS and HPLC-ESI-MS-MS Characterization of Sanchezia oblonga (Acanthaceae) Extracts

Juliana Mourão Ravasi, Giuseppina Negri, Antonio Salatino, Maria Luiza Faria Salatino and Marco Aurelio Sivero Mayworm

A Hospital Based Cross Sectional Study on Dietary Status and Associated Factors among People Living with HIV/AIDS in Kigali, Rwanda

Tafadzwa Dzinamarira, Gashema Pierre, Elyse Jeanne Umuhire, Michael Habtu and Rosemary Okova

Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

Kouassi Amenan Elodie, Gbogouri Grodji Albarin, Ndri Yao Denis, Niaba Koffi Pierre Valery, Amoakon Léonce, Clemens Korboi Vanessa and Menzan Guy-Roland

Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)

Vincent Nyau, Lukonde Mwelwa-Zgambo, Taonga Chirwa-Moonga, Dorothy Nthani, Shiv Prakash, Jerry Rodrigues and Jill Farrant

Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi

Joseph Y. Issa, Arnold Onyango, Anselimo O. Makokha and Judith Okoth

Reasons Why Vegetable Cultivation Increases or Does not Increase Vegetable Intake among Adult Vegetable Growers Living in a City in Gunma Prefecture, Japan: a Qualitative Study

Daisuke Machida and Tohru Yoshida

Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community

Moysés Estevão de S. F. Pehrson, Viviane Lívia C. Souza and Ismael M. Mancilha

Volume 8, issue 6, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 6

Bella Dong

Adult Level of Physical Activity in Urban (Abobo, Cocody) and Rural (Yocoboué) Area in Côte d'Ivoire

Nina Laurette Ahouéfa, Audrey Herbert Yepié, Jean Jacques Diagou and Louise Anin-Atchibri

Antimicrobial Effects of Sulfadimethoxine on Salmonella, Escherichia coli and Aerobic plate count (APC) in Small-Scale Broiler Operations

Wannee Tangkham and Frederick Lemieux

Modeling the Influence of Temperature-dependent Thermal Properties on the Freezing Front

Victor M. Chavarria

Mould Characterization and Mycotoxin Quantification of Chia Seeds (Salvia hispanica L.) Grown in Kenya

Veronicah Njeri, Monica Mburu and Kipkorir Koskei

Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

Pauline Ikumi, Monica Mburu and Daniel Njoroge

Evaluation of Phenolic Content and Free Radical Scavenging Activity of Indonesia Wild Honey Collected from Seven Different Regions

Y. Riswahyuli, Abdul Rohman, Francis M. C. S. Setyabudi and Sri Raharjo

In vitro Antioxidant Activities of Natural Polysaccharides: An overview

Boris V. Nemzer, Diganta Kalita, Alexander Ya Yashin, Nikolay E. Nifantiev and Yakov I. Yashin

Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls

Sean X. Liu, Diejun Chen, Mukti Singh and Jingyuan Xu

Nutritional Composition of the Green Leaves of Quinoa (Chenopodium quinoa Willd.)

Safiullah Pathan, Frieda Eivazi, Babu Valliyodan, Kamalendu Paul, Grato Ndunguru and Kerry Clark

Determination of Gamma-aminobutyric Acid (GABA) Content in Grains and Cruciferous Vegetable Seeds

Fadwa al-Taher and Boris Nemzer

Fatty Acid Composition of Oil from Groundnuts and Oyster Nuts Grown in Uganda

Juliet Hatoho Musalima, Patrick Ogwok and Diriisa Mugampoza

Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire

Justine Bomo Assanvo, Agbo, Georges N’zi, Pierre Coulin, Christoph Heuberger and Zakaria Farah

Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water

Salis Ibrahim, Regina Santos and Steve Bowra

Volume 8, issue 5, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 5

Bella Dong

Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Jorge Metri-Ojeda, Costas Nikiforidis, Mutkhar Sandoval-Peraza, Luis Chel-Guerrero and Diana Baigts Allende

Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area

Christopher J. Collumb, Adam A. Delelegn, Giavanna M. Fernandez, Amanda C. Hudson, Kendra W. Kimberley, Douglas B. Sims and Douglas J. Walton

Determination of Optimal Roasting Conditions for the Production of Gabou

Maman M. Rabiou, Chaibou Yaou, Mamadou Lewamy, Idrissa Moussa, Haoua Sabo and Hassimi Sadou

Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder

Yuanita Indriasari, Fitriani Basrin and Miming Berlian Hi. Salam

Developing and Testing Gluten-Free Spaghetti using Quinoa

Cindy Caratini and Kurt A. Rosentrater

Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)

Parisa Fallahi, Kurt A. Rosentrater and K. Muthukumarappan

Volume 8, issue 4, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 4

Bella Dong

Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species

Nulu Nansikombi, John Herbert Muyonga and Yusuf Byenkya Byaruhanga

Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread

Tianyu Zhang, Fengjie Zhang, Yanfei Cao, Haijing Zhang, Zhe Yang and Hongjun Li

Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies

Razakou Maman and Jianmei Yu

Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota

Theofania Tsironi, Vladimiros Lougovois, Vassiliki Nefeli Simou, Afrodite Mexi, Stamatios Koussissis, Efstathia Tsakali, Spiridon Andreas Papatheodorou, Valentini Stefanou, Jan van Impe and Dimitra Houhoula

Anti-hemolytic, Anti-lipid Peroxidation and Antioxidant Properties of Three Plants Locally Used to Treat Metabolic Disorders: Allium sativum, Persea americana and Citrus sinensis

Boris G. K. Azantsa, Mary-Ann A. Mbong, Guy Rn Takuissu, Rosane S. Matsinkou, Imelda L. N. Djuikoo, Janvier F. Youovop, Judith L. Ngondi and Julius E. Oben

Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)

Gibson Lucky Arueya and Adenike Abiola Ojesanmi

Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR

Efstathia Tsakali, Christina Agkastra, Christina Koliaki, Dimitrios Livanios, Georgios Boutris, Myrto Ioulia Christopoulou, Spiridon Koulouris, Stamatis Koussissis, Jan F. M. van Impe and Dimitra Houhoula

Challenges and Opportunities Associated with Whole Grains Use in Twin Cities Restaurants: A Food Systems Perspective

Keagan Ringling, Alexander Yangas, Melissa Riley, Renee Korczak and Len Marquart

Influence of Oryzanols Concentrate on the Oxidation of Methyl Ester Linoleic Acid and Study of Their Oxidation Products

Bruno Irigaray, Iván Jachmanián and María A. Grompone

Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire

Justine Bomo Assanvo, N’zi Agbo, Georges and Zakaria Farah

Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties

J. Balamaze, J. H. Muyonga and Y. B. Byaruhanga

Changes in Quality Attributes Related to Browning during Storage of Litchi Juice Fermented by Lactobacillus

Xingxing Yuan, Yuanshan Yu, Yujuan Xu, Gengsheng Xiao and Jijun Wu

Volume 8, issue 3, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 3

Bella Dong

Assessment of the Risk of Microbial Contamination of an Urban Crop in the City of Daloa (Côte d'Ivoire): Case of Lettuce (Lactuca sativa L.)

Clément Kouassi Kouassi, Athanase Kra Kouassi, Mathurin Konan Yao, Gustave Adingra Kouassi and Rose Koffi-Nevry

Analysis of Health Risk Factors in the Vegetable Production Chain in the City of N'Djamena-Chad

Nazal Alhadj Markhous, Abdelsalam Tidjani, Abdelsalam Adoum Doutoum, Djamalladine M. Doungous, Ibrahim Amoukou and Balla Abdourahamane

Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

Calvince Anino, Arnold Onyango, Samuel Imathiu and Julius Maina

Hypercholesterolemia Risk Related to Consumption of Palm Oil Produced in Côte d’Ivoire

Béhibolo A. Yoboué, Djedjro C. Akmel, N’Goran-Aw, Zita Eb., Rémi K. Coulibaly, Gnomblesson G. Tiahou and Nogbou E. Assidjo

Development of Probiotic “creamy requeijão” Formulations Containing Lactobacillus Strains

Viviane Lívia C. Souza, Moysés Estevão S. F. Pehrson and Ismael M. Mancilha

Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks

Mariel Angélica Reyes Rendón, Esther Pérez Carrillo and Sara Guajardo Flores

Evaluation of a Real Time PCR Assay and a ELISA Method for the Detection of Walnuts and Almonds Allergen Traces in Food Products

Dimitra Houhoula, Spiridon Andreas Papatheodorou, Dimitra Moschou, Sofia Pappa, Nikolaos Tsaatazoglou, Stamatios Koussissis, John Tsaknis, Vladimiros Lougovois, Jan F. M. van Impe and Efstathia Tsakali

Study of Four Onion Varieties Drying Kinetics in an Oven and a Solar Greenhouse

Ngoné Fall Beye, Nicolas Cyrille Ayessou, Cheikhou Kane, Mariame Niang Mbaye, Cheikh Talla, Abdou Sene and Codou Mar Diop

Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)

J. Eke-Ejiofor and B. U. Onyeso

Product Development Considerations of Flaxseed Supplementation for the Aging Population: A Pilot Study

Jenny Y. Nguyen, Cheryl R. Rock, Virginia B. Gray, Maria Claver and Christine Costa

A Comparison of the Polyphenolic and Free Radical Scavenging Activity of Cold Brew versus Hot Brew Black Tea (Camellia Sinensis, Theaceae)

Chathuranga Manhari Magammana, Cheryl Rosita Rock, Long Wang and Virginia Gray

An Assessment of Total Polyphenolic Content and Antioxidant Potential of Mauby Bark Extracts (Colubrina arborescens) Brewed for Different Lengths of Time

Jeremy Embola, Cheryl Rock, Long Wang, Wendy Reiboldt, Saba Ahmed and Simindokht Aliabadi

A Behavioral Assessment of College Students’ Knowledge, Awareness, and Consumption on Snack Foods That May Contain Probiotics

Sarah A. Sorensen, Cheryl R. Rock, Dustin M. Moore, Rachel E. Blaine and Christine B. Costa

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Majeed Mohammed, Puran Bridgemohan, Owen Graham, Lynda Wickham, Ronell S. H. Bridgemohan and Zareef Mohammed

Volume 8, issue 2, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 2

Bella Dong

Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State

Juliana C. Ibeabuchi, Damaris C. Okafor, Ndidiamaka N. Ahaotu, Chioma N. Eluchie, Ijeoma M. Agunwah, Michael N. Chukwu and Chinyere Amandikwa

Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties

Daniela Beghelli, Attilio de Cosmo, Valerio Faeti, Giulio Lupidi, Lucia Bailetti, Clarita Cavallucci and Paolo Polidori

Assessment of a Low Temperature Closed-Cycle Grain Drying System

Mingjun Ma and Kurt A. Rosentrater

Short and Long-term Asymmetric Farm-Retail Price Transmission Analysis in the Canadian Agri-food Industry: Evidence from Dairy and Pork Sectors with Threshold Cointegration Models

Baoubadi Atozou, Kotchikpa Gabriel Lawin, Aristide Bonsdaouende Valea and Sirine Aouini

Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers

Luisa Angiolillo, Sara Spinelli, Valeria Marinelli, Amalia Conte and Matteo Alessandro del Nobile

A New Spectrophometric Method For The Analysis Of Fructose, Glucose And Sucrose, Using 2-Thiobarbituric Acid And Zero-Valent Iron Powder (ZVIP)

Karine Assaker and Jamil Rima

Further Studies on the Microbial Content (Endomicrobiology, Endobacteriology) of Fruit and Vegetable Crops: the Study Continues!

Jack R. Edelman and Yue J. Lin

Hot Pepper viii. Reduction of Microbial Spoilage and Physio-chemical Deterioration in Processed Caribbean Peppers

Puran Bridgemohan, Majeed Mohammed, Ronell S. H. Bridgemohan and Zareef Mohammed

Grocery Experience Survey: A Canadian Perspective on Service, Product and Management Specifies

Sylvain Charlebois and Janet Music

Influence of Salt and Millet Treatments during Meat Fish Fermentation in Senegal

Michel Bakar Diop, Moussou Fall, Mamadou Abdoulaye Konte, Didier Montet, Amadou Seidou Maiga and Amadou Tidiane Guiro

Volume 8, issue 1, 2019

Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 1

Bella Dong

Gastro-intestinal Digestibility of Processed Forms of Cow’s Milk Proteins under Simulated Infant and Adult Conditions Characterised by in vitro Methods

Cheryl Taylor, Thomas Nebl and Louise E. Bennett

Selected Powerful Natural Antioxidants: Structure, Food Sources, Antioxidant Activities, and Important Health Benefits

Boris V. Nemzer, Alexander Ya Yashin, Alexander N. Vedenin, Yakov I. Yashin, Dmitry V. Yashunsky, Nikolay E. Nifantiev and Diganta Kalita

Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties

Chigozie E. Ofoedu, Chijioke M. Osuji and Moses Ojukwu

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Marguerite Niyibituronsa, Arnold N. Onyango, Svetlana Gaidashova, Samuel Imathiu, Marthe de Boevre, Diederik Leenknecht, Ellen Neirnck, Sarah de Saeger, Pieter Vermeir and Katleen Raes

Proximate Composition and Micronutrient Contents of Callianassa turnerana from the Wouri Estuary, Cameroon

Jean Michel Njinkoué, Rodrigue Foumedzo, Marlyse Solange Leng, Justin Djimbie Djopnang, Adélaïde Démassé Mawamba, Marie Modestine Kana, Florian J. Schweigert, Inocent Gouado and François Tchoumbougnang

Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina

Elham Hajj, Rita Yaacoub, Nadine al-Arja, Samir Scandar and Hussein Dib

Evaluation of Physicochemical, Nutritional and Sensory Quality Characteristics of New Papaya Hybrids Fruits Developed in JKUAT

Gaudence Nishimwe, Everlyn Musenya Okoth and Fredah Karambu Rimberia

Manufacturing and Sensorial Acceptance of Cereal Bars Enriched with Flaxseed (Linum usitatissimum) Flour

Fernanda Izabel Garcia da Rocha Concenco, Rosane Nunes de Lima Gonzales, Marcia Vizzotto and Leonardo Nora