Journal of Food Research

2012 - 2020

From Canadian Center of Science and Education
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Volume 3, issue 6, 2014

Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 6

Bella Dong

Soybean Seed Coats: A Source of Ingredients for Potential Human Health Benefits-A Review of the Literature

Corliss O'Bryan, Kalpana Kushwaha, Dinesh Babu, Philip Crandall, Mike Davis, Pengyin Chen, Sun-Ok Lee and Steven Ricke

Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants

Zilmar Meireles Pimenta Barros, Jocelem Salgado, Priscilla Melo and Fuvia de Biazotto

Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

Abbas Kisambira, John Muyonga, Yusuf Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire and Wolfgang Gruenberg

Factors Affecting Kenya Alpine Dairy Goat Milk Production in Nyeri Region

Mburu Monica, Mugendi Beatrice, Makhoka Anselimo and Muhoho Simon

Determination of Aspartame Levels in Soft Drinks Consumed in Ankara, Turkey

Elif Celik, Buket Demirhan, Burak Demirhan and Gulderen Yentur

Fatty Acid Profiles of Western Canadian Bison (Bison bison) Meat

Tyler Turner, Jessica Pilfold, Jessica Jensen, Dipesh Prema, Kingsley Donkor, Jonathan Van Hamme, Bruno Cinel, Jayson Galbraith and John Church

Research and Development of Functional Tuna and Kelp Soup

Fan Tao and Zhao Yuetao

Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

Paul Moote, John Church, Karen Schwartzkopf-Genswein and Jonathan Van Hamme

Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

Sushil Singh and K. Muthukumarappan

Effect of Variation in Food Components and Composition on the Antimicrobial Activity of Oregano and Clove Essential Oils in Broth and in a Reformulated Reduced Salt Vegetable Soup Product

Anna Witkowska, Dara Hickey and Martin Wilkinson

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Yingying Xu, Clifford Hall and Frank Manthey

Advanced Oxidation of Olive Mill Wastewater OMW by an Oxidative Free- Radical Process Induced With Zero Valent Iron

Jamil Rima, Kamil Rahme and Karrine Assaker

Effects of Buffalo and Cow Milk Mixtures Enriched With Sodium Caseinates on the Physicochemical, Rheological and Sensory Properties of a Stirred Yogurt Product

Dimitris Petridis, Georgia Dimitreli, Kalliopi Vlahvei and Christodoulos Deligeorgakis

The Role of Plasminogen Activator Inhibitor-1 in the Metabolic Syndrome and Its Regulation

Martha Phelan and David Kerins

Riboflavin in Nutrition, Food Processing, and Analysis - A Review

Jennifer Golbach, Steven Ricke, Corliss O'Bryan and Philip Crandall

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Souhila Boudjou, Farid Zaidi, Farah Hosseinian and B. Oomah

Properties of Amaranth Flour With Functional Oat Products

George Inglett, Diejun Chen and Sean Liu

Volume 3, issue 5, 2014

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

Bella Dong

Quality Evaluation of Beef Preserved With Food Grade Organic Acids at Room Temperature

Eniolorunda O. O., Apata E. S., Ogunlesi O. E. and Okubanjo A. O.

Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat

E. S. Apata, O. O. Eniolorunda, O. C. Apata and L. B. Eso

Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices

Tinuade Afolabi, Toyosi Tunde-Akintunde and Olusegun Oyelade

Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

Aljuobori A., N. Abdullah, I. Zulkifli, A. F. Soleimani, J. B. Liang and E. Oskoueian

Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics

Sandro Cid-Ortega and Jose Guerrero-Beltran

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Susana Alfaro, Ana Mutis, Andres Quiroz, Ivette Seguel and Erick Scheuermann

A Mixed Methods Approach to Investigating Food Safety Behavior in a Sample of Native American and Hispanic Caregivers of Young Children

Margaret Siebert, Christina Perry, Lindsay O'Connell, Julie Albrecht, Kristen Stenger and Kara Vlasin-Marty

Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution

Gerardo Checamarev, Maria Yeannes, Alicia Bevilacqua and Maria Casales

Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim

Sherri Stastny, Jill Keith and Cliff Hall

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Georgia Dimitreli, Dimitris Petridis, Pantelina Akakiadou and Stella Chrysalidou

The Use of Modified Beetroot Fibers by Sodium Dodecyl Sulfate (SDS) Cleaning Water Contaminated by Organic and Inorganic Compounds

Jamil Rima, Kamil Rahme and Karrine Assaker

Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

Maria Lorena Luna-Guevara, Oscar Jimenez-Gonzalez, Juan Jose Luna-Guevara, Paola Hernandez-Carranza and Carlos Enrique Ochoa-Velasco

Whole Grain Gluten-Free Vegetable Savory Snacks

Talwinder Kahlon, Roberto Avena-Bustillos, Mei-Chin Chiu and Marlene Hidalgo

Volume 3, issue 4, 2014

Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Raffaele Romano, Nadia Manzo, Immacolata Montefusco, Annalisa Romano and Antonello Santini

Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples

Di Vita, Pitonzo Rosa and Avellone Giuseppe

Rapid Determination of Sucrose in Fruit Juices: A New Sensitive Carbon Nanotube Paste Osmium-Polymer Mediated Biosensor

Riccarda Antiochia, Lo Gorton and Luisa Mannina

Fatty Acid Profile and CLA Content of Goat Milk: Influence of Feeding System

Raffaella Tudisco, Micaela Grossi, Laura Addi, Nadia Musco, Monica Cutrignelli, Serena Calabro and Federico Infascelli

Quality of Commercial Flavoured Oils and Seed Oils Using a Widespread Analytical Protocol

Luisa Mannina, Stefania Cesa, Riccarda Antiochia, Silvia Vista, Anatoly Sobolev, Marcello Vitale, Maria Enrica Cocco, Antonello Santini and Antonio Casini

In-Vitro Inhibition of Human Lipase PS by Polyphenols From Kiwi Fruit

Eidenberger Thomas, Selg Manuel, Fuerst Sigrid and Krennhuber Klaus

Bioethanol Production From Pineapple Wastes

Alessia Tropea, David Wilson, Loredana Torre, Rosario Curto, Peter Saugman, Peter Troy-Davies, Giacomo Dugo and Keith Waldron

Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil

Antonello Paduano, Nicola Caporaso, Antonello Santini and Raffaele Sacchi

Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion

Antonello Santini, Raffaele Romano, Giuseppe Meca, Assunta Raiola and Alberto Ritieni

Antioxidant Properties of Experimental Wholegrain Pastas Made With Different Cereals

Alessandra Durazzo, Valeria Turfani, Elena Azzini, Giuseppe Maiani and Marina Carcea

Phytochemicals Content in Italian Garlic Bulb (Allium sativum L.) Varieties

Elena Azzini, Alessandra Durazzo, Maria Foddai, Olindo Temperini, Eugenia Venneria, Simona Valentini and Giuseppe Maiani

Role of Nutraceuticals in Cancer Therapy

Elia Ranzato, Simona Martinotti, Cinzia Calabrese and Giorgio Calabrese

Novel Neuroprotective Formulations Based on St. John’s Wort Extract

Monica Vazzana, Ana Macedo, Antonello Santini, Caterina Faggio and Eliana Souto

Nutraceuticals: An Healthy Bet for the Future

Antonello Santini

Volume 3, issue 3, 2014

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

Bella Dong

Bioavailability Studies of BioTurmin-WD (Water Dispersible Curcuminoids) Using Caco-2 Cell Model

H. N. Shivaprasad, M. Bhanumathy, Subrata Pandit, D. Manohar, B. Pavan Kumar and Ashok Godavarthi

Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions

Nicolas Decourcelle, Claire Sabourin, Thierry Aubry and Fabienne Guerard

Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Martin Valenzuela-Melendres, Noemi Torrentera-Olivera, Gustavo Gonzalez-Aguilar, Monica Villegas-Ochoa, Luis Cumplido-Barbeitia and Juan Camou

Multinuclear NMR of Calcium Fructoborate Complex – Structure, Stability, and Quantitation in the Presence of Other Ingredients, Excipients or Adulterants

John Edwards, John Hunter and Boris Nemzer

Quantification of Essential Fatty Acids and Assessment of the Nutritional Quality Indexes of Lipids in Tilapia Alevins and Juvenile Tilapia Fish (Oreochromis niloticus)

Ivane Tonial, Debora Oliveira, Alexandre Coelho, Makoto Matsushita, Fabio Coró, Nilson de Souza and Jesui Visentainer

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

J. Saunders, Kurt Rosentrater and P. Krishnan

Oxalate Content of Egyptian Grown Fruits and Vegetables and Daily Common Herbs

Aly Abdel-Moemin

Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy

Samantha Hawkins, Brian Bowker, Hong Zhuang, Gary Gamble and Ronald Holser

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

Elias M., Potes E., Roseiro C., Santos C., Gomes A. and Agulheiro-Santos C.

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

Bernard Gichimu, Elijah Gichuru, George Mamati and Aggrey Nyende

Protective Effect of Hydroethanolic Extracts of Solanum scabrum and Cola verticillata Against Cyclophosphamide Induced Toxicity in Female Rats

Mbong M-A, Djiokeng G., Ntentie R., Dimodi H., Ngondi L. and Oben J.

Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)

Moutaleb Hama, Issoufou Amadou, Tidjani Amza, Cheikna Daou and Min Zhang

Inactivation of Escherichia coli and Staphyloccocus aureus in Litchi Juice by Dimethyl Dicarbonate (DMDC) Combined With Nisin

Yuanshan Yu, Yujuan Xu, Jijun Wu, Gengsheng Xiao, Jing Wen, Yulong Chen and Yousheng Zhang

Volume 3, issue 2, 2014

Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 2

Bella Dong

Risk Assessment of Heavy Metals and Pesticides in Honey From Sicily (Italy)

Clara Naccari, Andrea Macaluso, Giuseppe Giangrosso, Francesco Naccari and Vincenzo Ferrantelli

The Market Potential of Grape Waste Alternatives

Kyle Dwyer, Farah Hosseinian and Michel Rod

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Amaka Odenigbo, Michael Ngadi, Chijioke Ejebe, Noe Woin and Sali Ndindeng

Zeta Potential and Turbidimetry Analyzes for the Evaluation of Chitosan/Phytic Acid Complex Formation

Noura Saïed and Mohammed Aider

Role of the Physical Elicitors in Enhancing Postharvest Antioxidant Capacity of Table Grape cv Redglobe (Vitis vinifera L.)

Pasquale Crupi, Arianna Pichierri, Rosa Milella, Rocco Perniola and Donato Antonacci

Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

Ying Wang, Marie Charles, Wen-xuan Dong, Claudine Dube and Shahrokh Khanizade

Evaluative Studies on the Impact of an Extruded Soy-Cocoa Based Complementary Diet on Growth of the Undernourished Child

Gibson Arueya, Oyediran Oyewole and Oluwatooyin Osundahunsi

The Ability of Lactobacillus rhamnosus in Solution, Spray-Dried or Lyophilized to Bind Aflatoxin B1

Fernanda Bovo, Larissa Franco, Roice Rosim, Carmen Trindade and Carlos Oliveira

Nutritional Analysis and Quality Evaluation in Muscle of Crucifix Crab Charybdis feriatus From Three Wild Populations

Jian-xue Lu, Yang-yang Gong, Yan-qing Huang, Hong-yu Ma, Xiong Zou and Lian-jun Xia

Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children With Moderate Acute Malnutrition in Karamoja, Uganda

Andrew Amegovu, Patrick Ogwok, Sophie Ochola, Peter Yiga, Juliet Musalima and Juliana Mandha

Fatty Acid Composition of Backfat, Intermuscular, Kidney Pelvis and Heart Fat and Tail Fat of Angus Cross Steers Finished on Grass or High Grain Diets

Gabriela Acetoze and Heidi Rossow

Effect of Storage Temperature on the Behaviour of Escherichia coli O157:H7 and Salmonella enterica Serotype Typhimurium on Salad Vegetables

Eleni Likotrafiti, Marios Anagnou, Panagiota Lampiri and Jonathan Rhoades

Volume 3, issue 1, 2013

The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef

M. Youssef, M. Klassen and C. Gill

Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Rina Mariana, Titi Kirana and Laily Hidayati

Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Quirino Dawa, Yufei Hua, Moses Vernonxious Chamba, Kingsley Masamba and Caimeng Zhang

Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation

Amara Aissa and Mohammed Aider

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Paola Hernández-Carranza, Aurelio López-Malo and Maria-Teresa Jiménez-Munguía

Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon

Ruben Garrido, Jose Lorenzo, Inmaculada Franco and Javier Carballo

The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

Gabriela Montenegro, Karen Pereira and Lauro Melo

Innovation in Food and Health: Study Into Challenges and Opportunities for Dutch Small and Medium Sized Enterprises

Joop Vree-van Straten and Annet Roodenburg

Nitrate Content in Potatoes Cultivated in Contaminated Groundwater Areas

Alenka Gorenjak, Davorin Urih, Tomaz Langerholc and Janja Kristl

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Paloma Dominguez