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International Food Research Journal
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International Food Research Journal
Volume 17, No. 1, 2010
Jeyaletchumi, P; Tunung, R; Margaret, S.P; Son, R; Farinazleen, M.G; Cheah, Y.K.
Review article : detection of Listeria monocytogenes in foods
Afinah, S; Yazid, A.M; Anis Shobirin, M.H; Shuhaimi, M.
Review article : phytase: application in food industry
Naknean, P; Meenune, M.
Review article : factors affecting retention and release of flavour compounds in food carbohydrates
Babji, A.S; Fatimah, S; Abolhassani, Y; Ghassem, M.
Review article : nutritional quality and properties of protein and lipid in processed meat products – a perspective
Akanbi, T.O; Kamaruzaman, A.L; Abu Bakar, F; Sheikh Abdul Hamid, N; Radu, S; Abdul Manap, M.Y; Saari, N.
Highly thermostable extracellular lipase-producing Bacillus strain isolated from a Malaysian hotspring and identified using 16S rRNA gene sequencing
Edema, M. O.
Effect of Leuconostoc mesenteroides on the visco-elastic properties of sour maize meal
Phebe, D; Ong, P.T.
Extending ‘Kampuchea’ guava shelf-life at 27oC using 1-methylcyclopropene
Maliha, R; Samina, K; Najma, A.
Assessment of mycoflora and aflatoxin contamination of stored wheat grains
Adebowale, A.A; Sanni, S.A; Karim, O.R; Ojoawo, J.A.
Malting characteristics of Ofada rice: chemical and sensory qualities of malt from ofada rice grains
Ayub, M.Y; Norazmir, M.N; Mamot, S; Jeeven, K; Hadijah, H.
Anti-hypertensive effect of pink guava (Psidium guajava) puree on spontaneous hypertensive rats
Rohman, A; Riyanto, S; Yuniarti, N; Utami, R; Mulatsih, W.
Antioxidant activity, total phenolic, and total flavaonoid of extracts and fractions of red fruit (Pandanus conoideus Lam)
Usha, M.R; Tunung, R; Chai, L.C; Ghazali, F.M; Cheah, Y.K; Nishibuchi, M; Son, R.
A study on Campylobacter jejuni cross-contamination during chilled broiler preparation
Vu, T.K.L; Le, V.V.M.
Using fed-batch fermentation in high-gravity brewing: effects of nutritional supplementation on yeast fermentation performance
Noranizan, M.A; Dzulkifly, M.H; Russly, A.R.
Effect of heat treatment on the physico-chemical properties of starch from different botanical sources
Zhang, Q; Ismail, N; Cheng, L.H.
Flow behaviour and temperature stability of chicken muscle proteins – modified waxy corn starch blends
Haslaniza, H; Maskat, M.Y; Wan Aida, W.M; Mamot, S.
The effects of enzyme concentration, temperature and incubation time on nitrogen content and degree of hydrolysis of protein precipitate from cockle (Anadara granosa) meat wash water
Rojsuntornkitti, K; Jittrepotch, N; Kongbangkerd, T; Kraboun, K.
Substitution of nitrite by Chinese red broken rice powder in Thai traditional fermented pork sausage (Nham)
Sahu, J.K; Das, H.
Effect of heating and cooling rates on recovery of milk components during heat-acid coagulation of milk for preparation of Chhana - an Indian soft cottage cheese
Jittrepotch, N; Kongbangkerd, T; Rojsuntornkitti, K.
Influence of microwave irradiation on lipid oxidation and acceptance in peanut (Arachis hypogaea L.) seeds
Khajarern, K; Posri, W; Duizer, L.
Effects of banana drinks taken for fatigue reduction
Mohammad G.A; Andres, D.H; Klaus, D.K.
Isolation of polysaccharides from pineapple fruit pulp and their enzymatic liquifaction
Cox, S; Abu-Ghannam, N; Gupta, S.
An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds
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