Vol. 10, No. 3 (2021), Journal of Food Research

• • Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda
  • •  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   
    •  Patrick Karangwa   
    • p1
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• • Individuals Higher in Eating Restraint Show Heightened Physiological Arousal to Food Images
  • •  Maria Isabel Barros Guinle   
    •  Mikhal A. Yudien   
    •  Catherine J. Norris   
    • p11
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• • Pellet Quality of Corn-Based DDGS
  • •  Mingjun Ma   
    •  Kurt A. Rosentrater   
    • p25
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• • Biochemical Characterization by GC-MS of Palm Kernel Oils Produced in Côte d’Ivoire
  • •  Ahou Irène Kouadio   
    • p33
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• • Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) using the Global Antioxidant Response (GAR) Method via in vitro Simulated Digestion
  • •  Hannah Gross   
    •  Cheryl Rock   
    •  Yada Treesukosol   
    •  Virginia Gray   
    • p43
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 3
  • •  Bella Dong   
    • p51
    •  PDF 
      

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