Vol. 2, No. 5 (2013), Journal of Food Research

• • Effects of Two Hypocaloric Diets Supplemented With White Lupine or Oats on Lipid Peroxidation, Reverse Cholesterol Transport and Paraoxonase Activity in Obese Rat
  • •  Fatima Chabane   
    •  Sabrine Louala   
    •  Nabila Boukhari   
    •  Mounia Besbes   
    •  Douja Taleb-Senouci   
    •  Myriem Lamri-Senhadji   
    • p1
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• • Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)
  • •  John Wagacha   
    •  Charity Mutegi   
    •  Maria Christie   
    •  Lucy Karanja   
    •  Job Kimani   
    • p10
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• • Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings
  • •  Sandriane Pizato   
    •  William Cortez-Vega   
    •  Tailine Da Costa   
    •  Lauren De Oliveira   
    •  Carlos Prentice   
    • p24
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• • Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil
  • •  Hironari Miyazato   
    • p34
    •  PDF 
      
• • Evaluation of Geographic Origin of Torrontés Wines by Chemometrics
  • •  Silvana Azcarate   
    •  Miguel Cantarelli   
    •  Eduardo Marchevsky   
    •  José Camiña   
    • p48
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• • The Importance of Consumers’ Knowledge About Food Quality, Labeling and Safety in Food Choice
  • •  Slavica Grujic   
    •  Radoslav Grujic   
    •  Dorde Petrovic   
    •  Jelena Gajic   
    • p57
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• • Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties
  • •  Rose-Monde Megnanou   
    •  Sebastien Niamke   
    • p66
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• • Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling
  • •  C. Gill   
    •  X. Yang   
    •  B. Uttaro   
    •  M. Badoni   
    •  T. Liu   
    • p77
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• • Supplementation With Highly Purified Docosahexaenoic Acid Ethyl Ester Was Associated With Enhancement of Hepatic Fatty Acid Oxidation and Greater Apparent Absorption of Docosahexaenoic Acid in Rats
  • •  Kenji Fukunaga   
    •  Ryota Hosomi   
    •  Ryosuke Inayoshi   
    •  Toshimasa Nishiyama   
    •  Munehiro Yoshida   
    • p90
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• • The Beneficial Effects of SesaVitaTM on Lipid Profiles and Blood Glucose Levels in Subjects With Prediabetes and Mild-To-Moderate Hyperlipidemia in India
  • •  H. Shivaprasad   
    •  M. Bhanumathy   
    •  Ceyhun Tamer   
    •  G. Sushma   
    •  K. Raveendra   
    •  K. Venkateshwarlu   
    • p104
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• • Removal of Color Pigments From Corn Distillers Dried Grains With Solubles (DDGS) to Produce an Upgraded Food Ingredient
  • •  J. Saunders   
    •  Kurt Rosentrater   
    •  P. Krishnan   
    • p111
    •  PDF 
      
• • Identification and Quantification of the Major Fungitoxic Components of the Brazilian Basil (Ocimum basilicum L.) Essential Oil
  • •  Rosimeire Barcelos   
    •  Gulab Jham   
    •  Onkar Dhingra   
    •  Fernanda Mendonca   
    •  Vania M. Valente   
    • p124
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• • Effect of Acrylamide on Liver Proteins Expression in Mice
  • •  Ahlam Al-Azkawi   
    •  Saif Al-Bahry   
    •  Ibrahim Mahmoud   
    •  Michael Barry   
    • p132
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• • Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil
  • •  Jesús Domínguez-Avila   
    •  Emilio Alvarez-Parrilla   
    •  Gustavo González-Aguilar   
    •  Jose Villa-Rodríguez   
    •  Guadalupe Olivas-Orozco   
    •  Javier Molina Corral   
    •  María del Consuelo Gómez-García   
    •  Laura de la Rosa   
    • p143
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• • Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity
  • •  Mehri HadiNezhad   
    •  Camille Duc   
    •  Nam Han   
    •  Farah Hosseinian   
    • p152
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• • Non-wood Forest Products Based on Extractives- A New Opportunity for Canadian Forest Industry Part 2- Softwood Forest Species
  • •  Mariana Royer   
    •  Robert Houde   
    •  Tatjana Stevanovic   
    • p164
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• • Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad
  • •  Abdelsalam Tidjani   
    •  Abdelsalam Doutoum   
    •  Brahim Otchom   
    •  Mahamat Bechir   
    •  Hourra Chemi   
    •  Fatiou Toukourou   
    •  Comlan Souza   
    • p190
    •  PDF 
      

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