Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 4, issue 6, 2015

Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 6

Bella Dong

Consumer Attitudes toward the Use of Gene Technology in Breakfast Products: Comparison between College Students from the U.S. and China

Nanying Wang, Jack Houston, Gregory Colson and Zimin Liu

Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread

Eke-Ejiofor J., Deedam N. and Beleya A.

Increasing the Yield of Soluble Mustard Protein Isolate

L. Lorenzo and Levente Diosady

Hog Mandibular Lymph Node Abnormalities and Bacteriological Contamination at Slaughter in Canada

André Ravel, Boubacar Sidibé, Pascal Moreau and Jean-Robert Bisaillon

Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea

Simon Ochanda, John Wanyoko and Henrik Ruto

Social Responsibility and Community Development in Vermont’s Food Business

David Conner, Rocki-Lee DeWitt, Shoshanah Inwood and Michael Archer

Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows

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

The Production of Red Wine from Black Jasmine Rice

Wachira Singkong

Effects of Processing Methods on Nutrient Retention of Processed Okro (Abelmoschus Esculentus) Fruit

Adepoju, T, and Adefila, A,

Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage Supplemented with Pineapple Juice

Afolabi, O.,, Ibitoye, O., and Agbaje, F.,

Meat Quality in Katahdin Lamb Terminal Crosses Treated with Zilpaterol Hydrochloride

José Partida, Tania Casaya, María Rubio and Rubén Méndez

Redefining Unusable Weeds to Beneficial Plants: Purslane as a Powerful Source of Omega-3 for the Future

Rania Agil, Chloé Gilbert, Hamed Tavakoli and Farah Hosseinian

Chemical Composition of Common Seaweeds from the Kenya Coast

Heltan Mwalugha, Joseph Wakibia, Glaston Kenji and Mwanjala Mwasaru

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Hayriye Cetin-Karaca and Melissa Newman

Risk-Benefit Assessment of Hog Mandibular Lymph Node Incision at Slaughter in Canada

André Ravel, Boubacar Sidibé, Pascal Moreau and Jean-Robert Bisaillon

Volume 4, issue 5, 2015

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

Bella Dong

Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

Yetunde Alozie and Chiemela Chinma

Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries

Eke- Ejiofor, J., and J. N., Deedam,

Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

Megan Kuikman and Colleen O'Connor

Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

Fabíola Costa, Adelino Neto, Luiz Rodrigues and Eduardo Eustáquio de Figueiredo

Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

Fatemeh Zare, Valérie Orsat and Joyce Boye

Quantitative Evaluation of the Effects of Moisture Distribution on Enzyme-Induced Acylation of Trehalose in Reduced-Moisture Organic Media

Takashi Kuroiwa, Kazuyuki Kimura, Yoshihiro Aoki, Marcos A. Neves, Seigo Sato, Sukekuni Mukataka, Akihiko Kanazawa and Sosaku Ichikawa

Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria

Richard Nyanzi, Daniel S. S. Shuping, Piet J. Jooste and Jacobus N. Eloff

Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

Eugène Niyonzima, Martin Ongol, Anasthase Kimonyo and Marianne Sindic

Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Cheryl Rock, Senem Guner, Wade Yang, Liwei Gu, Susan Percival and Esmeralda Salcido

Occurrence of Aflatoxin in Some Food Commodities Commonly Consumed in Nigeria

I. O. Williams, S. A. Ugbaje, G. O. Igile and O. O. Ekpe

Salmonella Heidelberg Strain Responses to Essential Oil Components

Juliany Rivera Calo, Christopher A. Baker, Si Hong Park and Steven C. Ricke

Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack

Mary Yan, Dave Brown, Andrew Parsons, Gillian Whalley, Naziham Hamid, Kevin Kantono, Bruce Donaldson and Elaine Rush

Whole Grain Gluten-Free Vegetable Spicy Snacks

Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu and Marlene B. Hidalgo

Transcriptomic Response of Salmonella Typhimurium Heat Shock Gene Expression Under Thermal Stress at 48 °C

Sujata A. Sirsat, Christopher A. Baker, Si Hong Park, Arunachalam Muthaiyan, Scot E. Dowd and Steven C. Ricke

Morphological and Molecular Characterization of Ochratoxin A Producing Black Aspergilli from Grape Pomace

Bernice Karlton-Senaye, Jianmei Yu and Leonard Williams

Sensory Comparison of Bread Crumb with and without Crust

Katharina Fuckerer, Oliver Hensel and Joachim Schmitt

Physicochemical Properties of Melipona beecheii Honey of the Yucatan Peninsula

Victor Moo-Huchin, Gustavo Gonzalez-Aguilar, Jose Lira-Maas, Emilio Perez-Pacheco, Raciel Estrada-Leon, Mariela Moo-Huchin and Enrique Sauri-Duch

Abnormal Colorations of Mozzarella Cheese Caused by Phoma glomerata (Corda) Wollenw & Hochapfel

Francesco Casalinuovo, Marinella Rodolfi, Paola Rippa, Anna Scognamiglio and Rosanna Musarella

The Antioxidant and DNA Repair Activities of Resveratrol, Piceatannol, and Pterostilbene

Justin Livingston, Jacob Peterson, Gabriel Martinez, Connor Peck, Andrew Garrett, Rachel Uhl, Brett Thompson, Gajendra Shrestha, Richard Robison and Kim O'Neill

Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation

Monday Akusu and David Kiin-Kabari

Volume 4, issue 4, 2015

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

Bella Dong

Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation

St. Sabahannur, Mursalim, Laode Asrul and Mariyati Bilang

Antihyperlipidaemic and Antioxidant Potential of Fermented Citrullus vulgaris Seeds (Thunb.) on Tyloxapol-induced Hyperlipidaemic Rats: A Comparison With Fluvastatin

Aderonke Ayo-Lawal, Omolaja Osoniyi and Akindele Famurewa

The Impact of Regulating Bluefin Tuna Exports on the Japanese Tuna Market

Takashi Ishida

Chemical and Mineral Composition of Amaranth (Amaranthus L.) Species Collected From Central Malawi

Nathan Kachiguma, Weston Mwase, Moses Maliro and Alex Damaliphetsa

Changes in Quality Attributes During Storage of Litchi Juice Treated With Dimethyl Dicarbonate (DMDC) and Nisin

Huanli Guo, Yuanshan Yu, Gengsheng Xiao, Yujuan Xu and Jijun Wu

Bioavailability of Mineral Nutrients in Plantain Based Product Enriched With Bambara Groundnut Protein Concentrate

David Kiin-Kabari, Sunday Giami and Boisa Ndokiari

Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts

Simon Ochanda, John Wanyoko, Abdul Faraj, Christine Onyango and Henrik Ruto

Raspberry and Strawberry Addition Improves Probiotic Viability in Yogurt and Possess Antioxidant Activity

Aynur Gunenc, Susanna Fang and Farah Hosseinian

Effects of Baru Almond and Brazil Nut Against Hyperlipidemia and Oxidative Stress In Vivo

Daniela Fernandes, Aline Alves, Gabriela Castro, Alceu Jordao Junior and Maria Margareth Naves

Physico-Chemical and Microbiological Characteristics of Gundpak – A Traditional Milk Product of Nepal

Pushpa Acharya, Ganga Kharel and Ramakrishna Chetana

Impact of Chemical and Non-Chemical Thinning Treatments on Yield and Fruit Quality of Date Palm

Mohamed Al Saikhan and Abdel-Kader Sallam

Acute Effects of Energy Drinks on Behavioural Sanctions in Secondary School Children: A Preliminary Study

Gareth Richards, Nick Millward, Philip Evans, James Rogers and Andrew Smith

Volume 4, issue 3, 2015

Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 3

Bella Dong

Mitigating Production Practices and Antibiotics Use in Meat Industries Prone to Economies of Scale by Institutional Novelties, Marketing and Voluntary Actions

Ernst-August Nuppenau

The Diet and Behaviour Scale (DABS): Testing a New Measure of Food and Drink Consumption in a Cohort of Secondary School Children From the South West of England

Gareth Richards, Alice Malthouse and Andrew Smith

Desorption Isotherms and Isosteric Heats of Fermented Cocoa Beans (Theobroma cocoa)

Djedjro Akmel, Kouassi Kakou, Kisselmina Kone, Nogbou Assidjo and Patrice Kouame

Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions

Naresh Shahi, ByungJin Min and Eunice Bonsi

Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?

Aly Abdel-Moemin

Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans

Shan Wu, Shuo Feng and Michiyuki Kojima

Why Are Alternative Diets Such as “Low Carb High Fat” and “Super Healthy Family” So Appealing to Norwegian Food Consumers?

Annechen Bugge

Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

Alexandr Yashin, Boris Nemzer, Emilie Combet and Yakov Yashin

Valuing Preferences for Environmental Sustainability in Fruit Production by United Kingdom and Japanese Consumers

Peter Tait, Caroline Saunders and Meike Guenther

Physicochemical and Antioxidant Properties of Cymbopogon citratus Essential Oil

Maria Vazquez-Briones, Luis Hernandez and Jose Guerrero-Beltran

The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages

D. Petridis, A. Zotos, B. Skapetas and V. A. Bampidis

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

Rasha Mousa Ahmed Mousa

Potency of Lactobacillus plantarum Dad-13 and Sweet Potato (Ipomoea batatas) Fiber as Immunomodulator in Rats Infected With Salmonella Typhimurium

Nurliyani, Madarina Julia, Eni Harmayani, Muthi Ikawati and Endang Baliarti

Volume 4, issue 2, 2014

Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 2

Bella Dong

Assessment of Salmonella spp. Attachment to Reusable Plastic Containers Based on Scanning Electron Microscopy and BAX® PCR

John Clayborn, Jacquelyn Adams, Christopher Baker and Steven Ricke

Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour

Ocheme B., Adedeji E., Lawal G. and Zakari M.

Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans

Bibiana Igbabul, Benbella Iorliam and Etietop Umana

Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

Olajide Adedeji, Julian Anuonye, Fortune Ekundayo, Taye Olaoye, Abibat Babalola and Gbenga Ogundahunsi

A review of the Experimental Approaches Used in Clinical Studies to Evaluate the Health Benefits of Plant Food Supplements Associated With Infectious Diseases

Dashnie Naidoo, Dalu Mancama, Paolo Meoni, Vinesh Maharaj and Schalk Van Rooyen

Effects of Traditional Smoking Methods on the Concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in Some Species of Smoked Fish Traded in Benue State, Nigeria

S. T. Ubwa, J. Abah, L. Tarzaa, R. L. Tyohemba and U. J. Ahile

Is Adolescent Body Weight Associated With Parental Beliefs About Overweight, Attitudes Towards Food, and the Home Environment?

Dörthe Krömker, Andreas Stolberg, Claudia Müller, Zhe Tian and Alexandr Parlesak

Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

Moussa Konate, Eric Akpa, Goualie Bernadette, Louis Koffi, Ouattara Honore and Sebastien Niamke

Continuation of Reversed-Phase HPLC Analysis Studies of Steviol Glycosides Isolated From Stevia rebaudiana Bertoni

Srinivasarao Meneni and Venkata Chaturvedula

Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate

David Kiin-Kabari and Sunday Giami

Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

Umesh Lohani and Kasiviswanathan Muthukumarappan

Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy

Xing-jun Li and Ping Jiang

Angiotensin-I Converting Enzyme Inhibitor Activity in Japanese Burdock Roots

Shougo Kawamura, Takayuki Murakami, Kohji Ishihara and Noriyoshi Masuoka

Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla

Erick Heredia-Olea, Alejandra Martinez-Martinez, Sylvia Payan-Tamez, Isabel Palomera-Santandreu, Sara Guajardo-Flores and Esther Perez-Carrillo

Rice Bran Oil Distillate, a Choice for Gamma-Oryzanol: Separation and Oxidative Stability Study

Swapnil Jaiswal, Subhalaxmi Pradhan, Madhumita Patel, Malaya Naik and Satyanarayan Naik

The Effect of On-Farm Slaughter via Gunshot and Conventional Slaughter on Sensory and Objective Measures of Beef Quality Parameters

Markus Friedrich, Katrin Schiffer, Stefanie Retz, Caroline Stehling, Ingrid Seuß-Baum and Oliver Hensel

Having Enough Cultural Food? A Qualitative Exploration of the Experiences of Migrants in a Regional Area of Australia

Joanne Yeoh, Quynh Lê, Daniel Terry and Rosa McManamey

Nutrient Enhancement of Ground Sago (Metroxylon sagu Rottboll) Pith by Solid State Fermentation with Rhizopus oligosporus for Poultry Feed

Azilah Ab Jalil, Norhani Abdullah, Abdul Alimon and Suraini Abd-Aziz

Volume 4, issue 1, 2014

Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 1

Bella Dong

Cost-effective Method of Analysis for the Determination of Cadmium, Copper, Nickel and Zinc in Cocoa Beans and Chocolates

Gideon Ramtahal, Ivan Chang Yen, Isaac Bekele, Frances Bekele, Lawrence Wilson, Balmatee Sukha and Kamaldeo Maharaj

Sensory Evaluation of Non-Dairy Probiotic Beverages

Shilin He and Sharareh Hekmat

Mathematical Modeling of Drying Pattern of Ogi Produced From Two Types of Maize Grain

Bolaji O. T., Olalusi A. P. and Adesina B. S.

Carcass Composition of West African Dwarf (WAD) Goats Fed Cassava Peel-Based Diets

Christopher Eneji, Godfrey Kalio and Oluwatosin Kennedy-Oko

Effect of Thermal Process and Filtration on the Antioxidant Activity and Physicochemical Parameters of Agave atrovirens Extracts

Victor Olvera-Garcia, Anaberta Cardador-Martinez and Sandra Martin del Campo

Factors Influencing Aflatoxin Contamination in Before and After Harvest Peanuts: A Review

Enjie Diao, Haizhou Dong, Hanxue Hou, Zheng Zhang, Ning Ji and Wenwen Ma

Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Agustinelli Paola and Yeannes Isabel

Polyphasic Analysis of Pectinolytic and Stress-Resistant Yeast Strains Isolated From Ivorian Cocoa Fermentation

Lamine Samagaci, Honore Ouattara, Bernadette Goualie and Sebastien Niamke

Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

Ahmad Karimi, Byungjick Min, Cindi Brownmiller and Sun-Ok Lee

Would Enterprises Send Food Traceability Information to Consumers?

Wu Tianzhen, Wang Ruimei, Hu Hongwei and Song Huan

Awareness and Attitudes of Tennessee Consumers Towards Agricultural Biotechnology: Survey Results

Hiren Bhavsar, Fisseha Tegegne, Enefiok Ekanem and Surendra Singh

Effect of a BlpC-Based Quorum-Sensing Induction Peptide on Bacteriocin Production in Streptococcus thermophilus

George Somkuti and J. A. Renye

Effect of Home Grinding on Properties of Brewed Coffee

Christopher Murray and Thamara Laredo

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

Iliana Guardiola-Avila, Lorena Noriega-Orozco, Evelia Acedo-Felix, Angela Lara and Ma. Micaela Tapia-Olea

Mechanism of Resistance to Macrolide-Lincosamide-Streptogramin Antibiotics in Streptococcus thermophilus

George Somkuti, John Renye and Dennis Steinberg

Major Antifungals in Nutmeg Essential Oil against Aspergillus flavus and A. ochraceus

Vania Valente, Gulab Jham, Carolina Jardim, Onkar Dhingra and Ion Ghiviriga

Isolation of Filamentous Fungi Species Contaminating Some Nigerian Food Commodities

Mary Egbuta, Mulunda Mwanza, Patrick Njobeh, Judith Phoku, Cynthia Chilaka and Micheal Dutton

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Maria Nyberg, Viktoria Olsson, Zada Pajalic, Gerd Örtman, Hakan Andersson, Anna Blucher, Karin Wendin and Albert Westergren

Role of Probiotics Against Mycotoxins and Their Deleterious Effects

Gabriel Vinderola and Alberto Ritieni

Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed

Sushil Singh and Kasiviswanathan Muthukumarappan