Vol. 11, No. 1 (2022), Journal of Food Research

• • Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment
  • •  Takashi Ishida   
    •  Atsushi Maruyama   
    •  Shinichi Kurihara   
    • p1
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• • Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation
  • •  Mami Ando   
    •  Akio Obata   
    •  Wen Jye Mok   
    •  Satoshi Kitao   
    • p10
    •  PDF 
      
• • Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months
  • •  Y. P. Adepo   
    •  S. Soro   
    •  B. J. J. Touzou   
    •  K. O. Chatigre   
    •  G. H. Biego   
    •  K. E. Koffi   
    •  C. S. Kati   
    • p23
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• • Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt
  • •  Emam AO   
    •  Heba AS El-Nashar   
    • p28
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• • Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology
  • •  Enobong O. Umoh   
    •  Madu O. Iwe   
    • p38
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 1
  • •  Bella Dong   
    • p53
    •  PDF 
      

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