Journal of Food Research (JFR) is an international, double-blind peer-reviewed, open-access journal, published by the Canadian Center of Science and Education. It publishes original research, applied, and educational articles in all areas of food science and technology.
The journal is under the editorial leadership of Antonello Santini, PhD, Professor of Food Chemistry, Department of Pharmacy, University of Napoli "Federico II", Napoli, Italy. View the entire Editorial Board.
Authors are encouraged to submit complete, unpublished, original works that are not under review in any other journals. The journal is published in both print and online versions. The online version is free access and download.
The scopes of the journal include, but are not limited to, the following fields:
- History and culture of food
- Novel foods and sensory analysis
- Food quality and safety
- Food chemistry and toxicology
- Food microbiology
- Food nutrition and health
- Nutraceuticals and functional food
- Food engineering and physical properties
- Food laws and regulations
- Food economics and marketing
- Concise reviews and hypotheses in food science
- Any other topic related to food
The journal is abstracted/indexed in:
- CAB Abstracts
- Chemical Abstracts Service (CAS)
- Global Health
- More >>
2015 Q2: Articles Received: 54; Accepted: 28; Rejected: 26; Published: 18; Retracted: 0
2015 Q1: Articles Received: 33; Accepted: 23; Rejected: 10; Published: 22; Retracted: 0
2014: Articles Received: 139; Accepted: 85; Rejected: 52; Published: 83; Retracted: 02013: Articles Received: 146; Accepted: 91; Rejected: 46; Published: 108; Retracted: 0
What is e-Version FirstTM
e-Version First is a feature offered through our journal platform. It allows PDF version of manuscripts that have been peer reviewed and accepted, to be hosted online prior to their inclusion in a final printed journal. Readers can freely access or cite the article.
We aim to publish accepted manuscripts in e-Version First in two week's time after the final draft completed.
Each paper published in Journal of Food Research is assigned a DOI®number, which appears beneath the author's affiliation in the published paper. Click HERE to know what is DOI (Digital Object Identifier)? Click HERE to retrieve Digital Object Identifiers (DOIs) for journal articles, books, and chapters.
Paper Selection and Publication Process
a). Upon receipt of paper submission, the Editor sends an E-mail of confirmation to the corresponding author within 1-3 working days. If you fail to receive this confirmation, your submission/e-mail may be missed. Please contact the Editor in time for that.
b). Peer review. We use double-blind system for peer-review; both reviewers and authors’ identities remain anonymous. The paper will be peer-reviewed by three experts; two reviewers from outside and one editor from the journal typically involve in reviewing a submission. The review process may take 2-3 weeks.
c). Notification of the result of review by E-mail.
d). The authors revise paper and pay publication fee (300USD).
e). After publication, the corresponding author will receive two copies of printed journals, free of charge.
f). E-journal in PDF is available on the journal’s webpage, free of charge for download.
The publisher and journal have a policy of “Zero Tolerance on the Plagiarism”. We check the plagiarism issue through two methods: reviewer check and plagiarism prevention tool (ithenticate.com).
All submissions will be checked by iThenticate before being sent to reviewers.
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Vol 4, No 5 (2015)
Table of Contents
|Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation|
|Monday O. Akusu, David B. Kiin-Kabari||p1|
|The Antioxidant and DNA Repair Activities of Resveratrol, Piceatannol, and Pterostilbene|
|Justin R. Livingston, Jacob J. Peterson, Gabriel A. Martinez, Connor J. Peck, Andrew R. Garrett, Rachel A. Uhl, Brett H. Thompson, Gajendra Shrestha, Richard A. Robison, Kim L. O'Neill||p9|
|Abnormal Colorations of Mozzarella Cheese Caused by Phoma glomerata (Corda) Wollenw & Hochapfel|
|Francesco Casalinuovo, Marinella Rodolfi, Paola Rippa, Anna Scognamiglio, Rosanna Musarella||p19|
|Physicochemical Properties of Melipona beecheii Honey of the Yucatan Peninsula|
|Victor M. Moo-Huchin, Gustavo A. Gonzalez-Aguilar, Jose D. Lira-Maas, Emilio Perez-Pacheco, Raciel Estrada-Leon, Mariela I. Moo-Huchin, Enrique Sauri-Duch||p25|
|Sensory Comparison of Bread Crumb with and without Crust|
|Katharina Fuckerer, Oliver Hensel, Joachim J. Schmitt||p33|
|Morphological and Molecular Characterization of Ochratoxin A Producing Black Aspergilli from Grape Pomace|
|Bernice Karlton-Senaye, Jianmei Yu, Leonard Williams||p39|
|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, Steven C. Ricke||p51|
|Whole Grain Gluten-Free Vegetable Spicy Snacks|
|Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu, Marlene B. Hidalgo||p57|
|Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack|
|Mary R. Yan, Dave Brown, Andrew Parsons, Gillian A. Whalley, Naziham Hamid, Kevin Kantono, Bruce Donaldson, Elaine Rush||p64|
|Salmonella Heidelberg Strain Responses to Essential Oil Components|
|Juliany Rivera Calo, Christopher A. Baker, Si Hong Park, Steven C. Ricke||p73|
|Occurrence of Aflatoxin in Some Food Commodities Commonly Consumed in Nigeria|
|I. O. Williams, S. A. Ugbaje, G. O. Igile, O. O. Ekpe||p81|
|Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment|
|Cheryl Rock, Senem Guner, Wade Yang, Liwei Gu, Susan Percival, Esmeralda Salcido||p89|
|Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli|
|Eugène Niyonzima, Martin Patrick Ongol, Anasthase Kimonyo, Marianne Sindic||p98|
|Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria|
|Richard Nyanzi, Daniel S. S. Shuping, Piet J. Jooste, Jacobus N. Eloff||p122|
|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, Sosaku Ichikawa||p133|
|Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages|
|Fatemeh Zare, Valérie Orsat, Joyce I. Boye||p143|
|Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil|
|Fabíola Gonçalves da COSTA, Adelino Cunha Neto, Luiz José Rodrigues, Eduardo Eustáquio de Souza Figueiredo||p157|
|Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado|
|Megan Kuikman, Colleen P. O'Connor||p165|
|Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries|
|Eke- Ejiofor, J., Deedam, J. N.||p172|
|Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends|
|Yetunde E Alozie, Chiemela E. Chinma||p181|
|Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 5|
This work is licensed under a Creative Commons Attribution 3.0 License.
Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online)
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