Journal of Food Research

2021 - 2025

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Volume 11, issue 4, 2022

Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF) pp. 1

Sonnie K. Gborie, Robert Mugabi and Yusuf Byaruhanga

Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba) pp. 13

Li Li Zyzak, Joshua D. Zyzak, Nathaniel A. Britt, Mackenzie L. Roark and Sheri B. Crabtree

Simultaneous Determination of Four Tetracycline Antibiotics Residues in Chicken by Solid Phase Extraction Coupled with High Performance Liquid Chromatography pp. 23

Ming Zhao, Yiting Li, Zhiqiang Ji, Xiuping Dou, Chaoling Zhang, Xiaohan Li, Shufang Liu, Li Zhao and Na Liu

Effect of Gamma Radiation on the Reduction of Aflatoxin in Red Pepper pp. 34

Biniyam Nigussie Edae, Mengistu Balcha Tufa and Awoke Berihun Muche

Knowledge, Attitude, Feeding Practices and Nutritional Status of Infants and Young Children in Eseka District, Cameroon pp. 40

Marlyne-Josephine Mananga, Kameni Tchamagni Tatiana Roseline, Meka Jean Luc, Fokou Elie and Kana Sop Marie Modestine

Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 4 pp. 53

Bella Dong

Volume 11, issue 3, 2022

Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou pp. 1

Kouadio A. J. Laetitia, Kra K. A. Severin, Kouadio N. Joseph, Assoumou E. Carine, Gonety Tia and Niamke Sebastien

Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods pp. 11

Mary Nkongho Tanyitiku and Igor Casimir Njombissie Petcheu

Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats pp. 22

Valerie D. Loungaing, Fabrice T. Djikeng, Gires B. Teboukeu, Herve F. N. Njike, Gabriel T. Kamsu and Hilaire M. Womeni

Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products pp. 36

Mehedi Hasan, - Ahiduzzaman, Nahidul Islam, Amdadul Haque and Mofazzal Hossain

Production and Evaluation of Gluten-free Crackers from Rice, Lentil, and Quinoa Flour for Celiac Disease Patients pp. 47

Gamal Saad El-Hadidy, Hala H. Shaban and Wael Mospah Mospah

Volume 11, issue 2, 2022

Lyophilized Powder of Hibiscus sabdariffa (Roselle) Extracts using Gum Arabic and Maltodextrin as Carrier Agents pp. 1

Sandro Cid-Ortega and Jose Angel Guerrero-Beltran

Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour pp. 16

Muhammad Noor Intan Shafinas, Darfour Bernard, Mahmud Nazira and Kurt A. Rosentrater

The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds pp. 26

Aline M. Alves-Santos, Paula Gusmao M. Costa, Nara Rubia R. Nascimento-Silva, Cecilia Maria A. Oliveira, Ana Paula Terezan, Aline Priscilla G. Silva and Maria Margareth V. Naves

The Anti-neoplastic Effects of Probiotics and Prebiotics against Colorectal Cancer: A Systematic Review pp. 35

Shannon I. Cubillos and Ihab Tewfik

Influence of Refining and Conching Systems on Rheological and Sensory Properties of Chocolate pp. 69

Paulo Túlio de Souza Silveira, Arali Cunha Aguiar Pedroso, Caetano Pedroso Muniz, Marcelo Cristianini and Priscilla Efraim

Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 2 pp. 83

Bella Dong

Volume 11, issue 1, 2022

Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment pp. 1

Takashi Ishida, Atsushi Maruyama and Shinichi Kurihara

Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation pp. 10

Mami Ando, Akio Obata, Wen Jye Mok and Satoshi Kitao

Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months pp. 23

Y. P. Adepo, S. Soro, B. J. J. Touzou, K. O. Chatigre, G. H. Biego, K. E. Koffi and C. S. Kati

Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt pp. 28

Emam Ao and Heba AS El-Nashar

Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology pp. 38

Enobong O. Umoh and Madu O. Iwe

Volume 10, issue 6, 2021

Untargeted Metabolomics Profiling of High Beta Carotene Cassava with respect to Postharvest Physiological Deterioration pp. 1

Ngozi L. Edoh, Ukpabi J. Ukpabi and John O. Igoli

An in Vitro Antifungal and Antiaflatoxigenic Properties of Commiphora myrrha and Prunus mahaleb pp. 10

Saifeldin A. F. El-Nagerabi, Mohammed S. R. Al-Maqbali, Khalid M. S. Alabri and Abdulkadir E. Elshafie

Can Canadians afford the new Canada's Food Guide? Assessing Barriers and Challenges pp. 22

Sylvain Charlebois, Meghan Smook, Brenda Nyambura Wambui, Simon Somogyi, Megan Racey, Don Fiander, Janet Music and Isabelle Caron

Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food pp. 36

Jane Mbijiwe, Zipporah Ndung'u and John Kinyuru

Prevalence of Hypertension and Its Associated Factors among Adults in Selected Areas of Bangladesh: A Community Based Cross-sectional Study pp. 56

Nahian Rahman, Syeda Saima Alam, Shaidaton Nisha, Faroque Md Mohsin, Mahmudul Mannan, Mahedi Hasan, Mahbubur Rahman, Smita Roy Tory, Sabrina Rahman, Abu Zobayed, Mosharop Hossain, Jakaria Al Mamun, Omar Faruk, Sumaiya Jahan Dina and Khaleda Islam

Volume 10, issue 5, 2021

Inhibition of Digestive Enzymes, Antioxidant and Free Radical Scavenging Capacities of Stem Bark Extracts of Coula edulis Baill (Olacaceae) pp. 1

Eric Beyegue, Boris G. K. Azantsa, Angie M-A Mbong and Julius E. Oben

Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough pp. 18

John Manano, Patrick Ogwok, George William Byarugaba-Bazirake and Ediriisa Mugampoza

Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya pp. 36

Janet Kajuju Malla, Sophie Ochola, Irene Ogada and Ann Munyaka

Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo pp. 48

Soma Mukherjee, Zee Haque, Xue Zhang and Wes Schilling

Wine Oligosaccharides: Underutilized or Irrelevant? A Study into the Effects of Oligosaccharides on Wine Taste and Mouthfeel pp. 60

Samuel Hoffman, Quynh Phan and Elizabeth Tomasino

Volume 10, issue 4, 2021

Food Safety Economics in the COVID-19 Pandemic pp. 1

Sylvain Charlebois and Trevor Vandertuin

Effect of Scopoletin and Carotenoids on Postharvest Physiological Deterioration (PPD) of Transgenic High Beta Carotene Cassava pp. 9

Ngozi L. Edoh, Ukpabi J. Ukpabi and John O. Igoli

Ethnobotanical Uses of Non-cultivated Edible Fruit Species in the Department of Oussouye (South Senegal) pp. 16

Yves Djihounouck, Doudou Diop, Cesar Bassene, Seyni Sane and Kandioura Noba

The Feasibility of Controlled Environment in Horticulturally Poor Region: The Case of New Brunswick in Canada pp. 33

Sylvain Charlebois, Shannon Faires, Janet Music and Kent Williams

Enhancing the Nutritional Quality of Vegetable Amaranth through Specific Food Preparation Methods pp. 42

Winnie A. Nyonje, Ray-Yu Yang, Wan-Jen Wu, Anselimo O. Makokha, Willis O. Owino and Mary O. Abukutsa-Onyango

Volume 10, issue 3, 2021

Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda pp. 1

Marguerite Niyibituronsa, Jean Bosco Shingiro, Madjaliwa Nzamwita, Lea Ndilu, Gerardine Nyirahanganyamunsi, Gregoire Hagenimana, Concilie Nyirahorana, Severin Ntivuguruzwa, Parfait Gasana, Illuminee Kamaraba, Usabyembabazi Madeleine, Elvis Nkundanyirazo, Gervais Gashaka, Jean Claude Izamuhaye, Charles Bucagu, Athanase Nduwumuremyi and Patrick Karangwa

Individuals Higher in Eating Restraint Show Heightened Physiological Arousal to Food Images pp. 11

Maria Isabel Barros Guinle, Mikhal A. Yudien and Catherine J. Norris

Pellet Quality of Corn-Based DDGS pp. 25

Mingjun Ma and Kurt A. Rosentrater

Biochemical Characterization by GC-MS of Palm Kernel Oils Produced in Cote d'Ivoire pp. 33

Ahou Irene Kouadio

Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) using the Global Antioxidant Response (GAR) Method via in vitro Simulated Digestion pp. 43

Hannah Gross, Cheryl Rock, Yada Treesukosol and Virginia Gray

Volume 10, issue 2, 2021

Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda pp. 1

Grace Irakiza, Viateur Ugirinshuti, Olivier Kamana and Martin P. Ongol

Shelf-life Prediction Modeling and Physicochemical Changes of Canned African Giant Snail (Achachatina achatina) Based Products during Storage Using Sensory and Kinetic Data pp. 11

Elizabeth Ugbede-Ohuoba, Thomas M. Okonkwo, Iro Nkama, J. I. Eze and Samaila James

A Double-blind, Placebo-controlled, Randomized, Longitudinal Study on the Effects of a Plant-based Dietary Supplement on Nitric Oxide and Mitochondrial Metabolic Activity pp. 21

Boris V. Nemzer, Christoph Centner, Noemi Wiessler, Zb Pietrzkowski, John M. Hunter, Bruno Fink and Daniel Konig

Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids pp. 32

Simon Perrez Akoa, Jules Christian Djoko Kouam, Martine Louise Ondobo, Jude Manga Ndjaga, Pierre François Djocgoue and Pierre Effa Onomo

A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste pp. 47

Ester Reijnen, Swen J. Kuhne and Reto Ritter

Volume 10, issue 1, 2021

Adding Enriched Eggs in Ready-to-use foods Improve Recovery Rate in Malnourished Rats pp. 1

Audrey Herbert Yepie, Ibrahima Cisse, Alassane Meite, Nina Laurette Ahuefa, Odile S. Ake-Tano and Anin L. Anin-Atchibri

Potential Effect of Mucilage of Calophyllum inophyllum Nuts on Some Metabolic Syndrome Features Associated with a High-fat/High-sucrose Diet in Wistar Rats pp. 14

William Dakam, Erika L. Asseng Azombo, Christine F. Nyangono Biyegue, Emmanuel A. Mpondo Mpondo and Julius E. Oben

A Betalain-rich Dietary Supplement, But Not PETN, Increases Vasodilation and Nitric Oxide: A Comparative, Single-dose, Randomized, Placebo-controlled, Blinded, Crossover Pilot Study pp. 26

B. V. Nemzer, Z. Pietrzkowski, J. M. Hunter, J. L. Robinson and B. Fink

Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety pp. 39

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

Antioxidant, Anti-inflammatory, and Anti-arthritic Effect of Thymoquinone-rich Black Cumin (Nigella sativa) oil (BlaQmax®) on Adjuvant-induced Arthritis pp. 52

M. Ratheesh, Jose P. Svenia, Saji Sangeeth, S. Sheethal, Rajan Sony, S. Sandya and I. M. Krishnakumar