Vol. 9, No. 6 (2020), Journal of Food Research

• • Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts
  • •  Rabiatu Bonku   
    •  Nona Mikiashvili   
    •  Jianmei Yu   
    • p1
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• • Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening
  • •  Eleni C. Pappa   
    •  Efthymia Kondyli   
    •  Loulouda Bosnea   
    •  Marios Mataragas   
    • p13
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• • Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder
  • •  Sanya Emmaculate   
    •  Okoth M. Wandayi   
    •  Abong G. Ooko   
    •  Mugalavai V. Kadenyeka   
    • p21
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• • Greener Analytical Method for Determination of Iodine Number of Edible Oils
  • •  Thidarat Kruatian   
    •  Kritsana Jitmanee   
    • p36
    •  PDF 
      
• • Attitude towards Food Associated with Food Preferences in Japanese Elementary and Junior High School Students
  • •  Tomoko Osera   
    •  Mitsuyo Awai   
    •  Nobutaka Kurihara   
    • p42
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• • A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties
  • •  Alexandros Petridis   
    •  Dimitris Petridis   
    •  Georgia Dimitreli   
    • p52
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• • Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Côte d'Ivoire
  • •  Hadja M. F. Diabagate   
    •  Souleymane Traore   
    •  Doudjo Soro   
    •  Mohamed Cisse   
    •  Kouakou Brou   
    • p67
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 6
  • •  Bella Dong   
    • p79
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