Vol. 10, No. 1 (2021), Journal of Food Research

• • Adding Enriched Eggs in Ready-to-use foods Improve Recovery Rate in Malnourished Rats
  • •  Audrey Herbert Yepié   
    •  Ibrahima Cissé   
    •  Alassane Meité   
    •  Nina Laurette Ahuéfa   
    •  Odile S. Aké-Tano   
    •  Anin L. Anin-Atchibri   
    • p1
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• • Potential Effect of Mucilage of Calophyllum inophyllum Nuts on Some Metabolic Syndrome Features Associated with a High-fat/High-sucrose Diet in Wistar Rats
  • •  William Dakam   
    •  Erika L. Asseng Azombo   
    •  Christine F. Nyangono Biyegue   
    •  Emmanuel A. Mpondo Mpondo   
    •  Julius E. Oben   
    • p14
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• • A Betalain-rich Dietary Supplement, But Not PETN, Increases Vasodilation and Nitric Oxide: A Comparative, Single-dose, Randomized, Placebo-controlled, Blinded, Crossover Pilot Study
  • •  B. V. Nemzer   
    •  Z. Pietrzkowski   
    •  J. M. Hunter   
    •  J. L. Robinson   
    •  B. Fink   
    • p26
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• • Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety
  • •  Omar H. Dib   
    •  Christophe B. Y. Cordella   
    •  Rita Yaacoub   
    •  Hussein Dib   
    •  Nathalie Locquet   
    •  Luc Eveleigh   
    •  Ali Bassal   
    • p39
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• • Antioxidant, Anti-inflammatory, and Anti-arthritic Effect of Thymoquinone-rich Black Cumin (Nigella sativa) oil (BlaQmax®) on Adjuvant-induced Arthritis
  • •  M. Ratheesh   
    •  Jose P. Svenia   
    •  Saji Sangeeth   
    •  S. Sheethal   
    •  Rajan Sony   
    •  S. Sandya   
    •  I. M. Krishnakumar   
    • p52
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 1
  • •  Bella Dong   
    • p65
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