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International Food Research Journal


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International Food Research Journal

VOLUME 26 (2019), VOLUME 26 ISSUE 3

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
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1
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
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2
Halimatun Sa’adiah, A.H; Jinap, S; Norhayati, H.
Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
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3
Abbas Ali, M; Azizul Islam, M; Hossen, J; Ibrahim, M.
Antioxidative evaluation of solvent extracts and fractions of oil refining steps from rice bran
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4
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
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5
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
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6
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
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7
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
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8
Kandasamy, P; Varadharaju, N; Dhakre, D.S; Smritikana, S.
Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder
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9
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
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10
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
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11
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
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12
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
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13
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
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14
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)
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15
Rahim, N.A; Sarbon, N.M.
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids
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16
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
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17
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
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18
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
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19
Ratana-arporn, P; Jommark, N.
Thermal and physical properties of Pacific white shrimp (Litopenaeus vannamei) meat as affected by additives and freeze-thaw process
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20
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
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21
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
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22
Sanwiriya, P; Suleiman, N.
The effects of drying method and temperature on the nutritional quality of watermelon rinds
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23
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
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24
Sophonputtanaphoca, S; Chutong, P; Cha-aim, K; Nooeaid, P.
Potential of Thai rice straw as a raw material for the synthesis of carboxymethylcellulose
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25
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
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26
Dhital, S; Vangnai, K.
Meat tenderisation effect of protease from mango peel crude extract
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27
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
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28
Bourneow, C; Toontam, N.
Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice
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29
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
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30
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
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31
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
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32
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
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33
Vargas Zambrano, P; Riera González, G; Cruz Viera, L.
Quinoa as gelling agent in a mortadella formulation
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34
Nguyen, T.H; Le, V.V.M.
Effects of technological parameters of ultrasonic treatment on the protein extraction yield from defatted peanut meal
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35
Mozafari, H.R; Hojjatoleslamy, M; Hosseini, E.
Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing
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36
Kaur, G; Kumar, V; Sangma, C; Kaur, J; Kaur, J; Suri, S.
Preservation of spiced radish juice using hurdle technology
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37
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
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38
  Journal Coverage
VOLUME 26 (2019), VOLUME 26 ISSUE 3
VOLUME 26 (2019), VOLUME 26 ISSUE 2
VOLUME 26 (2019), VOLUME 26 ISSUE 1
Volume 25, No. 6, December 2018
Volume 25, No. 5, October 2018

  Indexation
Indexed by MyJurnal (2017)
H-Index 8
Immediacy Index 0.002
Rank 24/42,Q3(Sciences )
24/42,Q3(Sciences )
8/21,Q2(Medical & Health Sciences )
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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