Journal of Food Research

2021 - 2025

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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

Volume 9, issue 6, 2021

Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts pp. 1

Rabiatu Bonku, Nona Mikiashvili and Jianmei Yu

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening pp. 13

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

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder pp. 21

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

Greener Analytical Method for Determination of Iodine Number of Edible Oils pp. 36

Thidarat Kruatian and Kritsana Jitmanee

Attitude towards Food Associated with Food Preferences in Japanese Elementary and Junior High School Students pp. 42

Tomoko Osera, Mitsuyo Awai and Nobutaka Kurihara

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties pp. 52

Alexandros Petridis, Dimitris Petridis and Georgia Dimitreli

Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Cote d'Ivoire pp. 67

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

Volume 9, issue 5, 2021

Comparative Study of the Protective Effect of Cola anomala and Coffea arabica Against Induced Toxicity in Rats pp. 1

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

Efficacy of the Aqueous Extracts of Justicia Galeopsis Leaves on the Improvement of Hematological Parameters in Anemic Rats pp. 14

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

Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review pp. 22

Mitsuru Katase and Kazunobu Tsumura

Drivers and Solutions for Food Waste in the Restoration Sector: A Case Study pp. 32

Xira Ruiz-Campillo and Elena Bulmer

Impact of Industrial Revolutions on Food Machinery - An Overview pp. 42

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

Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers pp. 53

Sandro Cid-Ortega and Jose Angel Guerrero-Beltran

Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening pp. 67

Diriisa Mugampoza, Samuel Gafuma, Peacekind Kyosaba and Richard Namakajjo

Bioactive Compounds, Antioxidant Activities, and Health Beneficial Effects of Selected Commercial Berry Fruits: A Review pp. 78

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

The Potential Effect of Aqueous Extract of Detarium microcarpum Bark on Certain Metabolic Disorders Associated with an Atherogenic Diet in Rats pp. 102

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

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 pp. 113

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

Volume 9, issue 4, 2021

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types pp. 1

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

Developing a Software Tool to Estimate Food Transportation Carbon Emissions pp. 10

Breuklyn Opp and Kurt A. Rosentrater

Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS pp. 30

Fadwa Al-Taher and Boris Nemzer

Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices pp. 41

Edith A. Agbo, Konan Kouassi, Desiree A. Gouekou, Souleymane Meite, Albarin G. Gbogouri and Kouakou Brou

Physicochemical Properties and Antioxidant Activity of Mixed Oil of Safou (Dacryodes edulis (G. Don) H.J. Lam) from Several Trees pp. 50

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

Effect of Autranella congolensis on Lipid Profile of Rats' Brain with Experimentally Induced Alzheimer's Disease pp. 60

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

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria pp. 71

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

Volume 9, issue 3, 2021

Dietary Intake Patterns and Nutritional Status of Food Secure and Insecure Women Garment Factory Workers in Bangladesh pp. 1

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

Use of Collective Expertise as a Tool to Reinforce Food Safety Management in Africa pp. 9

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

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 pp. 19

Violet K. Mugalavai

Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel pp. 30

Ronald D. Fritz and Yumin Chen

Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol pp. 39

Paul Dawson, Atif Can Seydim and Douglas Hirt

Proximate Composition and Mineral Contents of Farmed and Wild Fish in Kenya pp. 53

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

Volume 9, issue 2, 2021

Evaluation of a Real Time PCR Assay Method for the Detection of Genetically Modified Organisms in Food Products pp. 1

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

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar pp. 7

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

Antioxidant and Glucose Lowering Effects of Hydroethanolic Extract of Baillonella toxisperma Pulp pp. 20

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

Protease Activity and Gel-forming Ability of Ginger Rhizome Juice pp. 30

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

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk pp. 36

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

Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods pp. 48

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

Volume 9, issue 1, 2021

Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community pp. 1

Moyses Estevao de S. F. Pehrson, Viviane Livia C. Souza and Ismael M. Mancilha

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 pp. 11

Daisuke Machida and Tohru Yoshida

Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi pp. 19

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

Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea) pp. 34

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

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 pp. 41

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

A Hospital Based Cross Sectional Study on Dietary Status and Associated Factors among People Living with HIV/AIDS in Kigali, Rwanda pp. 50

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

GC-MS and HPLC-ESI-MS-MS Characterization of Sanchezia oblonga (Acanthaceae) Extracts pp. 57

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