Vol. 3, No. 3 (2014), Journal of Food Research

• • Inactivation of Escherichia coli and Staphyloccocus aureus in Litchi Juice by Dimethyl Dicarbonate (DMDC) Combined With Nisin
  • •  Yuanshan Yu   
    •  Yujuan Xu   
    •  Jijun Wu   
    •  Gengsheng Xiao   
    •  Jing Wen   
    •  Yulong Chen   
    •  Yousheng Zhang   
    • p1
    •  PDF 
      
• • Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)
  • •  Moutaleb Hama   
    •  Issoufou Amadou   
    •  Tidjani Amza   
    •  Cheikna Daou   
    •  Min Zhang   
    • p10
    •  PDF 
      
• • Protective Effect of Hydroethanolic Extracts of Solanum scabrum and Cola verticillata Against Cyclophosphamide Induced Toxicity in Female Rats
  • •  Mbong M-A   
    •  Djiokeng G.   
    •  Ntentie R.   
    •  Dimodi H.   
    •  Ngondi L.   
    •  Oben J.   
    • p18
    •  PDF 
      
• • Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality
  • •  Bernard Gichimu   
    •  Elijah Gichuru   
    •  George Mamati   
    •  Aggrey Nyende   
    • p31
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• • The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile
  • •  Elias M.   
    •  Potes E.   
    •  Roseiro C.   
    •  Santos C.   
    •  Gomes A.   
    •  Agulheiro-Santos C.   
    • p45
    •  PDF 
      
• • Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy
  • •  Samantha Hawkins   
    •  Brian Bowker   
    •  Hong Zhuang   
    •  Gary Gamble   
    •  Ronald Holser   
    • p57
    •  PDF 
      
• • Oxalate Content of Egyptian Grown Fruits and Vegetables and Daily Common Herbs
  • •  Aly Abdel-Moemin   
    • p66
    •  PDF 
      
• • Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials
  • •  J. Saunders   
    •  Kurt Rosentrater   
    •  P. Krishnan   
    • p78
    •  PDF 
      
• • Quantification of Essential Fatty Acids and Assessment of the Nutritional Quality Indexes of Lipids in Tilapia Alevins and Juvenile Tilapia Fish (Oreochromis niloticus)
  • •  Ivane Tonial   
    •  Debora Oliveira   
    •  Alexandre Coelho   
    •  Makoto Matsushita   
    •  Fabio Coró   
    •  Nilson de Souza   
    •  Jesui Visentainer   
    • p105
    •  PDF 
      
• • Multinuclear NMR of Calcium Fructoborate Complex – Structure, Stability, and Quantitation in the Presence of Other Ingredients, Excipients or Adulterants
  • •  John Edwards   
    •  John Hunter   
    •  Boris Nemzer   
    • p115
    •  PDF 
      
• • Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter
  • •  Martin Valenzuela-Melendres   
    •  Noemi Torrentera-Olivera   
    •  Gustavo Gonzalez-Aguilar   
    •  Monica Villegas-Ochoa   
    •  Luis Cumplido-Barbeitia   
    •  Juan Camou   
    • p132
    •  PDF 
      
• • Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions
  • •  Nicolas Decourcelle   
    •  Claire Sabourin   
    •  Thierry Aubry   
    •  Fabienne Guerard   
    • p144
    •  PDF 
      
• • Bioavailability Studies of BioTurmin-WD (Water Dispersible Curcuminoids) Using Caco-2 Cell Model
  • •  H. N. Shivaprasad   
    •  M. Bhanumathy   
    •  Subrata Pandit   
    •  D. Manohar   
    •  B. Pavan Kumar   
    •  Ashok Godavarthi   
    • p158
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 3
  • •  Bella Dong   
    • p164
    •  PDF 
      

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