Volume 26, No. 5, October 2019
Shah, N.N.A.K; Sulaiman, A; Sidek, N.S.M; Supian, N.A.M.
1
Yu, Z.,; Wu, S.,; Zhao, W; Ding, L; Li, J; Liu, J.
2
Roslan, N. I. M; Marikkar, J. M. N; Manaf, Y. N; Mustafa, S; Miskandar, M. S.
3
Abbas Ali, M; Azizul Islam, M; Hossen, J; Ibrahim, M.
4
Mamat, S. F; Azizan, K. A; Baharum, S. N; Mohd Noor, N; Aizat, W. M.
5
Vergara-Roig, V. A; Costa, M. C; Kivatinitz, S. C.
6
Rodiah, M. H; Jamilah, B; Sharifah Kharidah, S. M; Russly, A. R.
7
Asma Ilyani, K; *Rafii, M. Y; Sobri, H; Anna, L. P. K; Rahim, A. H; Mahmud, T. M. M; Siti Zaharah, S; Asfaliza, R; Oladosu, Y.
8
9
Wang, H., Liu; Liu, H; Liu, J; Chen, Z; Li, J; Dong, N; Chen, Z; lv, D; Wang, M; Liu, Y.
10
Lara, G. R; Uemura, K; Khalid, N; Kobayashi, I; Takahashi, C; Nakajima, M; Neves, M. A.
11
Lomthong, T; Saithong, P.
12
Olanwanit, W; Rojanakorn, T.
13
Bustamante-Vargas, C. E; Junges, A; Venquiaruto, L. D; Oro, C. E. D; Julio- Orozco, D. J; Zabot, G. L; Tres, M. V; Paroul, N; Backes, G. T; Dallago, R. M.
14
Martino, H. S. D; Grancieri, M; Almeida, C. G; Andrade, G. F; Alves, N. E. G; Dias, D. M; Sant’Ana, H. M. P; Ribeiro, S. M. R; Piovesan, N. D; Lúcio, H. G; Benjamim, L. A.
15
Maulidayanti, S; Mubarik, N. R; Suryani.
16
Bchir, B; Felfoul, I; Bouaziz, M. A; Gharred, T; Yaich, H; Noumi, E; Snoussi, M; Bejaoui, H; Kenzali, Y; Blecker, C; Attia, H.
17
Xie, W; Chen, P; Wang, F; Li, X; Wei, S; Jiang, Y; Liu, Y; Yang, D.
18
Ahmad Jelani, N. A; Azlan, A; Khoo, H. E; Razman, M. R.
19
Naz, S; Shabbir, M. A; Khan, M. R; Shahid, M.
20
Lee, C. M; Gan, Y. L; Chan, Y. L; Yap, K. L; Tang, T. K; Tan, C. P; Lai, O. M.
21
Butkhot, N; Soodsawaeng, P; Vuthiphandchai, V; Nimrat, S.
22
Marina, Z; Amin, I; Loh, S. P; Fadhilah, J; Kartinee, K.
23
Vrancheva, R; Stoyanova, M; Mihaylova, D; Aneva, I; Deseva, I; Petkova, N; Ivanov, I; Pavlov, A.
24
Zarei, M; Abdul-Hamid, A; Muhialdin B. J; Saari, N.
25
Indexation
Indexed by
MyJurnal (2019)
H-Index
0
Immediacy Index
0.000
Rank
0
Indexed by
Scopus (SCImago Journal Rankings 2016)
Impact Factor
-
Rank
Q3 (Food Science)
Additional Information
0.335 (SJR)