Vol. 9, No. 4 (2020), Journal of Food Research

• • Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types
  • •  Lisa L. Dean   
    •  Claire M. Eickholt   
    •  Lisa J. LaFountain   
    •  Keith W. Hendrix   
    • p1
    •  PDF 
      
• • Developing a Software Tool to Estimate Food Transportation Carbon Emissions
  • •  Breuklyn Opp   
    •  Kurt A. Rosentrater   
    • p10
    •  PDF 
      
• • Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS
  • •  Fadwa Al-Taher   
    •  Boris Nemzer   
    • p30
    •  PDF 
      
• • Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices
  • •  Edith A. Agbo   
    •  Konan Kouassi   
    •  Désirée A. Gouekou   
    •  Souleymane Méité   
    •  Albarin G. Gbogouri   
    •  Kouakou Brou   
    • p41
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• • Physicochemical Properties and Antioxidant Activity of Mixed Oil of Safou (Dacryodes edulis (G. Don) H.J. Lam) from Several Trees
  • •  Alain Serges Ondo-Azi   
    •  Crépin Ella Missang   
    •  Thomas Silou   
    • p50
    •  PDF 
      
• • Effect of Autranella congolensis on Lipid Profile of Rats’ Brain with Experimentally Induced Alzheimer’s Disease
  • •  Ngoumen Ngassa Dany Joël   
    •  Ngondi Judith Laure   
    •  Oben Julius Enyong   
    • p60
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• • Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria
  • •  Rania Boussekine   
    •  Ryma Merabti   
    •  Malika Barkat   
    •  Fatima-Zohra Becila   
    •  Nora Belhoula   
    •  Jérôme Mounier   
    •  Farida Bekhouche   
    • p71
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 4
  • •  Bella Dong   
    • p83
    •  PDF 
      

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