MyJurnal - Malaysian Citation Centre

Browse By Title

Browse By Subject


Arts & Humanities (221) History Languages & linguistics Literature Performing arts Philosophy Religion Visual arts
Engineering & Technology (194) Architecture & design Computer sciences Engineering
Medical & Health Sciences (97) Dentistry Immunology and Microbiology Medicine Neuroscience Nursing Nutrition Pharmacology, Toxicology and Pharmaceutics
Sciences (205) Agricultural sciences Biological sciences Chemistry Earth sciences Environmental science Life sciences Mathematics & statistics Physics Space sciences (astronomy) Sports Sciences
Social Sciences (415) Anthropology Archaeology Area studies Business & administration Cultural and ethnic studies Economics & finance Education & educational research Gender studies Geography Law Library and Information Science Media & communication Political science Psychology Sociology

Statistics

	Latest Uploads
	Most Viewed Articles
	Most Downloaded Articles
	Most Viewed Journals

Articles uploaded in MyJurnal

International Food Research Journal

Volume 26, No. 3, June 2019

Nizaha Juhaida, M; Smirnova, O; MacNaughtan, B; Vieira, J; Wolf, B.

The effect of limonene on bloom of cocoa butter and seeded dark chocolate model

View abstract

View references

Amat Sairin, M; Abd Aziz, S; Tan, C.P; Mustafa, S; Abd Gani, S.S; Rokhani, F.Z.

Lard classification from other animal fats using Dielectric Spectroscopy technique

View abstract

View references

Halimatun Sa’adiah, A.H; Jinap, S; Norhayati, H.

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

View abstract

View references

Abbas Ali, M; Azizul Islam, M; Hossen, J; Ibrahim, M.

Antioxidative evaluation of solvent extracts and fractions of oil refining steps from rice bran

View abstract

View references

Ong, C.R.E; Tang, T.K; Lee, Y.Y; Choong, T.S.Y; Lai, O.M; Kuan, C.H; Universiti Tunku Abdul Rahman.

Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol

View abstract

View references

Pasli, A.A; Yavuz-Düzgün, M; Altuntas, U; Altin, G; Özçelik, B; Firatligil, E.

In vitro bioaccessibility of phenolics and flavonoids in various dried vegetables, and the determination of their antioxidant capacity via different spectrophotometricassays

View abstract

View references

Leonel, M; Garcia, E.L; Santos, T.P.R; Fernandes, D.S; Mischam, M.M.

Cassava derivatives in the preparation of unconventional gluten-free snacks

View abstract

View references

Pereira, G.C.A; Gonçalves, M.C.S; Costa, L.L; Santos, S.G.P; Vargas, F.C; Arantes-Pereira, L.

Jambolão extracts as synthetic additive substitutes in fresh chicken sausage during cold storage

View abstract

View references

Kandasamy, P; Varadharaju, N; Dhakre, D.S; Smritikana, S.

Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder

View abstract

View references

León-López, L; Bañuelos-Piña, A.M; Reyes-Moreno, C; Milán-Carrillo, J; Contreras-Andrade, I; Sánchez-Magaña, L.M; Cuevas-Rodríguez, E.O.

Optimisation of temperature and time for the dark germination bioprocess of Moringa oleifera seeds to boost nutritional value, total phenolic content and antioxidant activity

View abstract

View references

Rahim, A; Kadir, S; Jusman, J; Zulkipli, Z; Hambali, T.N.A.

Physical, chemical and sensory characteristics of bread with different concentrations of acetylated arenga starches

View abstract

View references

Cruz, V.A; Gonçalves, C.A.A; Masson, G.A; Alvarez, M.C; Costa, L.L; Mesquita, M.S; Ferreira, E.N.

Manufacturing of Formosa papaya (Carica papaya L.) jam containing different concentrations of dehydrated papaya seed flour

View abstract

View references

Hardiwati, K.T; Seninha, M; Lay, B.W; Yanti.

Curcuminoid cider fermented from Curcuma xanthorrhiza curcuminoids attenuates gene expression related to obesity-induced inflammation in hypercholesterolaemic rats

View abstract

View references

Wei, K; Ruan, L; Li, H; Wu, L; Wang, L; Cheng, H.

Estimation of the effects of major chemical components on the taste quality of green tea

View abstract

View references

Inthuja, J; Mahendran, T; Jemziya, M.B.F.

Storage stability of functional RTS beverage contrived from headed white cabbage (Brassica oleracea. L) and key lime (Citrus × aurantiifolia)

View abstract

View references

Rahim, N.A; Sarbon, N.M.

Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids

View abstract

View references

Ho, L.H; Zainal Abidin, N.F.S; Tan, T.C; Noroul Asyikeen, Z.

Physical and sensory qualities of gluten-free muffin produced from composite rice-pumpkin flour

View abstract

View references

Sarbon, N.M; Howell, N.K; Wan Ahmad, W.A.N.

Angiotensin-I converting enzyme (ACE) inhibitory peptides from chicken skin gelatin hydrolysate and its antihypertensive effect in spontaneously hypertensive rats

View abstract

View references

Pagthinathan, M; Ghazali, H.M; Yazid, A.M; Foo, H.L.

Extraction, purification and characterisation of a milk-clotting protease from ‘kesinai’ (Streblus asper Lour.) leaves

View abstract

View references

Ratana-arporn, P; Jommark, N.

Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process

View abstract

View references

Fazly Ann, Z; Rukayadi, Y.

Antibacterial activity of ethanolic Piper cubeba L. extract against Escherichia coli and its effect on microbiological quality of raw chicken meat during storage

View abstract

View references

Rosli, N.A; Azilan, N A; Mahyudin, N.A; Mahmud Ab Rashid, N.K; Meon, F.N.S; Ismail, Z; Chern, P.E; Kanasan, S.

Effect of fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) on microbial quality and sensory acceptability of frozen paratha

View abstract

View references

Sanwiriya, P; Suleiman, N.

The effects of drying method and temperature on the nutritional quality of watermelon rinds

View abstract

View references

Onwurafor, E.U; Uzodinma, E.O; Chikwendu, J.N; Nwankwor, O.F.

Effect of incorporation of unripe plantain and mung bean malt flours on wheat flour on the chemical, physical and sensory properties of cookies

View abstract

View references

Sophonputtanaphoca, S; Chutong, P; Cha-aim, K; Nooeaid, P.

Potential of Thai rice straw as a raw material for the synthesis of carboxymethylcellulose

View abstract

View references

Cherono, K; Workneh, T.S; Melesse, S.F.

Application of logistic statistical modelling in the evaluation of suitable conditions for the supply of fresh tomatoes in selected South African supply chains

View abstract

View references

Dhital, S; Vangnai, K.

Meat tenderisation effect of protease from mango peel crude extract

View abstract

View references

Yue, C.S; Ng, Q.N; Lim, A.K; Lam, M. H; Chee, K.N.

Biogenic amine content in various types of tofu: occurrence, validation and quantification

View abstract

View references

Bourneow, C; Toontam, N.

Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice

View abstract

View references

Fathordoobady, F; Manap, M.Y; Selamat, J; Singh, A.P.

Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: a source of natural red pigment with potential antioxidant properties

View abstract

View references

Jo, Y; Ameer, K; Chung, N; Kwon, J.H.

Influence of gamma irradiation on volatile flavour profiles and physicochemical attributes of navel oranges (Citrus sinensis L.) under post-irradiation storage

View abstract

View references

Kaushal, P; Sharma, H.K; Singh, A.P.

Effect of extrusion processing on microstructural, physical, functional, antioxidant and textural properties of jackfruit flesh flour, rice flour and pigeon pea flour based extrudates

View abstract

View references

Habibzadeh, D; Seyedain Ardabili, S.M.

Evaluation of physicochemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders

View abstract

View references

Vargas Zambrano, P; Riera González, G; Cruz Viera, L.

Quinoa as gelling agent in a mortadella formulation

View abstract

View references

Nguyen, T.H; Le, V.V.M.

Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal

View abstract

View references

Mozafari, H.R; Hojjatoleslamy, M; Hosseini, E.

Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing

View abstract

View references

Kaur, G; Kumar, V; Sangma, C; Kaur, J; Kaur, J; Suri, S.

Preservation of spiced radish juice using hurdle technology

View abstract

View references

Ferreira, L.R; Rosário, D.K.A; Silva, P.I; Carneiro, J.C.S; Pimentel Filho, N.J.

Cinnamon essential oil reduces adhesion of food pathogens to polystyrene

View abstract

View references

Garcia, M.V; Copetti, M.V.

Alternative methods for mould spoilage control in bread and bakery products

View abstract

View references

Kraboun, K; Kongbangkerd, T; Rojsuntornkitti, K; Phanumong, P.

Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review

View abstract

View references

Journal Coverage

Online first

Volume 26, No. 6, December 2019

Volume 26, No. 5, October 2019

Volume 26, No. 4, August 2019

Volume 26, No. 3, June 2019

Volume 26, No. 2, April 2019

Administrator Login

International Food Research Journal

International Food Research Journal

Volume 26, No. 3, June 2019