Vol. 5, No. 4 (2016), Journal of Food Research

• • Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour
  • •  Keri Lipscomb   
    •  James Rieck   
    •  Paul Dawson   
    • p1
    •  PDF 
      
• • Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana
  • •  Grace Mwini   
    •  Sarah Darkwa   
    • p11
    •  PDF 
      
• • Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis
  • •  Ojinnaka, Dong   
    •  Emeh, T. C.   
    •  Okorie, S. U.   
    • p26
    •  PDF 
      
• • Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl
  • •  Wannee Tangkham   
    •  Frederick LeMieux   
    • p36
    •  PDF 
      
• • Effects of Long Term Exposure to Aspirin on Growth, Functionality and Protein Profile of Lactobacillus rhamnosus (LGG) (ATCC 53103)
  • •  Temitayo Obanla   
    •  Sarah Adjei-Fremah   
    •  Rabin Gyawali   
    •  Tahl Zimmerman   
    •  Mulumebet Worku   
    •  Salam Ibrahim   
    • p46
    •  PDF 
      
• • Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms
  • •  Elisa Boin   
    •  Cláudia Azevedo   
    •  João Nunes   
    •  Manuela Guerra   
    • p55
    •  PDF 
      
• • Phenotypic and Genotypic Characterization of Cronobacter isolated from Powdered Infant Formula Retailed in Nigeria
  • •  Abimbola Ezeh   
    •  Olusimbo Aboaba   
    •  Barbara Murray   
    •  Ben Tall   
    •  Stella Smith   
    • p65
    •  PDF 
      
• • Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods
  • •  ADEPOJU Oladejo Thomas   
    •  AJAYI Kayode   
    • p79
    •  PDF 
      
• • Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 4
  • •  Bella Dong   
    • p90
    •  PDF 
      

This work is licensed under a Creative Commons Attribution 4.0 License.