Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 5, issue 6, 2016

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 6

Bella Dong

Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation

Kouadio Joseph, Akoa Edwige, Kra Séverin and Niamke Sébastien

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Eric Muraguri, Joseph Wakibia and John Kinyuru

Comparison of Post-harvest Practices of the Individual Farmers and the Farmers in Cooperative of Côte d’Ivoire and Statistical Identification of Modalities Responsible of Non-quality

Djedjro Akmel, Arsene Nogbou, Ibrahima Cisse, Kouassi Kakou, Kisselmina Kone, Nogbou Assidjo and Benjamin Yao

Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread

Alejandra Carrillo-Meza, Rossana Altamirano-Fortoul and Maria Bárcenas

Fad Diets: Lifestyle Promises and Health Challenges

Jomana Khawandanah and Ihab Tewfik

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Rabie Khattab, Amyl Ghanem and Marianne Brooks

Postharvest Practices of Maize Farmers in Kaiti District, Kenya and the Impact of Hermetic Storage on Populations of Aspergillus Spp. and Aflatoxin Contamination

Angeline Maina, John Wagacha, Francis Mwaura, James Muthomi and Charles Woloshuk

Food Quality Induces a Miscible Disease with Relevance to Alzheimer’s Disease and Neurological Diseases

Ian Martins

Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves

Saheeda Mujaffar and Alex Loy

Properties of Extrusion Processed Corn and Corn Coproducts

Jordan Rich and Kurt Rosentrater

Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques

Wezi Mkandawire, Tinna Ngongola-Manani, Orpa Kabambe and Jessica Kampanje-Phiri

Prevalence of Obesity and Associated Risk Factors amongst Teaching Staff of Juba University, South Sudan

Amegovu Andrew, Mawadri Micheal and Mading James

Effect of Metal Can Labels on Consumer Attention through Eye Tracking Methodology

Rupert Hurley, Julie Rice, David Cottrell and Drew Felty

Volume 5, issue 5, 2016

Stability of Vitamin A in Nigerian Retailed Biscuits

Florence Uchendu and Oyediran Oyewole

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

Bella Dong

Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

Bruno Irigaray, Natalia Martínez, Camila Feller, Miguel Amarillo and Maria Grompone

Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months

Amegovu Andrew and Mawadri Micheal

Using Date Palm (Phoenix dactylifera L.) by-products to Cultivate Lactobacillus reuteri spp

Amira Ayad, Deiaa el-Rab, Abolghasem Shahbazi, Mulumebet Worku, Keith Schimmel, Godfrey Ejimakor, Tahl Zimmerman and Salam Ibrahim

Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

Victoria Aguilar-Raymundo and Jorge Vélez-Ruíz

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Riin Karu and Ingrid Sumeri

Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

Ferouz Ayadi, Kurt Rosentrater, K. Muthukumarappan and S. Kannadhason

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Wendy Lizárraga-Mata, Celia García-Sifuentes, Susana Scheuren-Acevedo, María Lugo-Sánchez, Libertad Zamorano-García, Juan Ramirez-Suárez and Marcel Martinez-Porchas

Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania

Angela Aluko, John Kinyuru, Lucy Chove, Peter Kahenya and Willis Owino

Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

Jose Haro-Maza and Jose Guerrero-Beltran

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Jason Croat, William Gibbons, Mark Berhow, Bishnu Karki and Kasiviswanathan Muthukumarappan

Volume 5, issue 4, 2016

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 4

Bella Dong

Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods

Adepoju Oladejo Thomas and Ajayi Kayode

Phenotypic and Genotypic Characterization of Cronobacter isolated from Powdered Infant Formula Retailed in Nigeria

Abimbola Ezeh, Olusimbo Aboaba, Barbara Murray, Ben Tall and Stella Smith

Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms

Elisa Boin, Cláudia Azevedo, João Nunes and Manuela Guerra

Effects of Long Term Exposure to Aspirin on Growth, Functionality and Protein Profile of Lactobacillus rhamnosus (LGG) (ATCC 53103)

Temitayo Obanla, Sarah Adjei-Fremah, Rabin Gyawali, Tahl Zimmerman, Mulumebet Worku and Salam Ibrahim

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Wannee Tangkham and Frederick LeMieux

Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis

Ojinnaka Dong, Emeh T. C. and Okorie S. U.

Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana

Grace Mwini and Sarah Darkwa

Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

Keri Lipscomb, James Rieck and Paul Dawson

Volume 5, issue 3, 2016

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 3

Bella Dong

Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef

J. K., Galbraith,, J. L., Aalhus,, Juárez, M.,, M. E. R., Dugan,, I. L., Larsen,, Aldai, N.,, L. A., Goonewardene, and E. K., Okine,

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Leticia Hernández-Galán, Anaberta Cardador-Martínez, Daniel Picque, Henry Spinnler, Micloth López-del-Castillo Lozano and Sandra Martín del Campo

Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products

George. Inglett, Diejun Chen and Sean. Liu

Ellagic Acid May Improve Mechanical and Barrier Properties in Films of Starch-A Review Paper

J. M. Tirado-Gallegos, D. R. Sepúlveda-Ahumada, P. Zamudio-Flores, M. L. Rodríguez-Marin, F. Hernández-Centeno, V. Espinosa-Solis and R. Salgado-Delgado

Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract

Yuanita Indriasari, Wignyanto Wignyanto and Sri Kumalaningsih

Health Status and Quality of Health Care Services of Congolese Refugees in Nakivale, Uganda

Amegovu Andrew

Microbiological Safety Levels of South Sudanese Bank Notes in Circulation at University of Juba Food Restaurants

Amegovu Andrew

Effect of Only Pasture on Fatty Acid Composition of Cow Milk and Ciminà Caciocavallo Cheese

Manuel Scerra, Luigi Chies, Pasquale Caparra, Caterina Cilione and Francesco Foti

Mycelial Growth, Biomass Production and Iron Uptake by Mushrooms of Pleurotus species Cultivated on Urochloa decumbens (Stapf) R. D. Webster

Olusola Ogidi, Mateus Nunes, Victor Oyetayo, Bamidele Akinyele and Maria Catarina Kasuya

Improving Food Quality through Institutional Innovations: Using a Free-Rider Approach for Collective Action

Ernst-August Nuppenau

Volume 5, issue 2, 2016

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 2

Bella Dong

Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type

Stylianos Exarhopoulos, Kleio Antoniou, Stylianos Raphaelides and Georgia Dimitreli

Antioxidant and Physicochemical Properties of Hibiscus Sabdariffa Extracts from Two Particle Sizes

Sandro Cid-Ortega and José Guerrero-Beltrán

Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates

David Gbenyi, Iro Nkama and Mamudu Badau

In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Kiin-Kabari David Barine and Giami Yorte

Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties

Ghaniyah Ajibola and Abiodun Olapade

Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States

Sangita Sharma, Fariba Kolahdooz, Shelly Vik, Tony Sheehy and Laurence Kolonel

Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?

Sandra Barbalho, Alda Otoboni, Paulo Marinelli, Claudia Bezerra, Adriana Meneghini, Érica Oliva, Roberta Lopes, Thamyris Souza, Marie Oshiiwa, Cláudia Nicolau and Mariane Moura

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Lisa Maselli and Sharareh Hekmat

Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables

Joyce Chepngeno, Willis Owino, John Kinyuru and Ngoni Nenguwo

Time-Dependent and Time-Independent Rheological Characterization of Date Syrup

Ibrahim Mohamed and Eihab Hassan

Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows

Carlos Santos, Carlos Moniz, Cristina Roseiro, Marina Tavares, Vera Medeiros, Isabel Afonso, Manuel Dias and Duarte da Ponte

Volume 5, issue 1, 2015

Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 1

Bella Dong

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Georgia Dimitreli, Stylianos Exarhopoulos, Athanasios Goulas, Kleio Antoniou and Stylianos Raphaelides

Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation

Kleio Antoniou, Stylianos Exarhopoulos, Stylianos Raphaelides, Georgia Dimitreli and Apostolos Thomareis

Employee and Customer Reactions to a Healthy In-Store Marketing Intervention in Supermarkets

Erica Davis, Alexis Wojtanowski, Stephanie Weiss, Gary Foster, Allison Karpyn and Karen Glanz

Growth Performance and Feed Utilization of Clarias gariepinus (Teugels) Fed Different Dietary Levels of Soaked Bauhinia Monandra (Kutz) Seed Meal

B. I. Balogun, S. J. Oniye, J. Auta, C. A. M. Lakpini and F. O. Abeke

Impact of a Pilot Intervention to Improve Nutrition Knowledge and Cooking Confidence Among Low-Income Individuals

Stacey Driver and Carol Friesen

Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil

Otu Okogeri

Effect of Blending and the Simultaneous Ingestion of a Probiotic Containing Oxalate-Degrading Bacteria on Oxalate Absorption

Michael Liebman and Jane Walukano

The Ergonomic Design of Bent-Handled Wok for Female Cooks’ Wok Flipping Task

Swei-Pi Wu, Chien-Chung Jen, Chien-Hsin Yang, Te-Hong Chien and Chia-Hui Lin

Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks

M. D. Klassen and C. O. Gill

Polyphenol Oxidase in Pawpaw (Asimina triloba [L.] Dunal) Fruit Pulp from Different Varieties

Robert Brannan

Characterization of Algerian Honey from Tiaret Region and Immunoassay Study of Its Immunomodulatory Effect in BALB/c Mice

Yamina Mehdi, Saâd Mebrek, Soraya Djebara, Yamina Aissaoui, Khadidja Benahmed, Amina Benali, Mohammed Benali and Slimane Belbraouet

Malting Process Effects on Antioxidant Activity of Finger Millet and Amaranth Grains

Sara Najdi Hejazi and Valerie Orsat