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International Food Research Journal


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International Food Research Journal

Volume 17, No. 2, 2010

Gadekar, Y.P; Kokane, R.D; Suradkar, U.S; Thomas, R; Das, A. K; Anjaneyulu, A.S.R.
Review article : shelf stable meat pickles- a review
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1
Obodai, M; Amoa-Awua, W; Odamtten, G.T.
Physical, chemical and fungal phenology associated with the composting of ‘wawa’ sawdust (Triplochiton scleroxylon) used in the cultivation of oyster mushrooms in Ghana
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2
Sujaya, I.N; Nocianitri, K.A; Asano, K.
Diversity of bacterial flora of Indonesian ragi tape and their dynamics during the tape fermentation as determined by PCR-DGGE
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3
Usha, M.R; Fauziah, M; Tunung, R; Chai, L.C; Cheah, Y.K; Farinazleen, M.G; Son, R.
Occurrence and antibiotic resistance of Campylobacter jejuni and Campylobacter coli in retail broiler chicken
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4
Omemu, A.M; Omeike, S.O.
Microbiological hazard and critical control points identification during household preparation of cooked ogi used as weaning food
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5
Titik, B; Naiyana, C.
Quantitative exposure assessment for Listeria monocytogenes in cooked ham
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6
Jeyaletchumi, P; Tunung, R; Margaret, S.P; Son, R; Ghazali, F.M; Cheah, Y.K; Nishibuchi, M; Nakaguchi, Y; Malakar, P.K.
Quantification of Listeria monocytogenes in salad vegetables by MPN-PCR
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7
Moussa, A.M; Emam, A.M; Mohamed, M.A; Diab, Y.M.
In vitro evaluation of some Egyptian plants against the rot bacteria and spider mite and isolation the active constituent(s) from Myrtus communis leaves
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8
Alireza, S; Tan, C.P; Hamed, M; Che Man, Y.B.
Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends
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9
Babji, A.S; Fatimah, S; Abolhassani, Y.
Protein quality of selected edible animal and plant protein sources using rat bio-assay
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10
Tran, Q.H; Nguyen, T.T; Le, V.V.M; Hoang, K.A.
Effect of Tween 80 and ergosterol supplementation on fermentation performance of the immobilized yeast in high gravity brewing
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11
Azrina, A; Nurul Nadiah, M.N; Amin, I.
Antioxidant properties of methanolic extract of Canarium odontophyllum fruit
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12
Yau, E.W; Rosnah, S; Noraziah, M; Chin, N.L; Osman, H.
Physico-chemical compositions of the red seedless watermelons (Citrullus Lanatus)
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13
Purnomo, H; Jaya, F; Widjanarko, S.B.
The effects of type and time of thermal processing on ginger (Zingiber officinale Roscoe) rhizome antioxidant compounds and its quality
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14
Lubbe, A; Khatib, A; Yuliana, N.D; Jinap, S; Verpoorte, R.
Cannabinoid CB1 receptor binding and acetylcholinesterase inhibitory activity of Sceletium tortuosum L.
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15
Mugendi, J.B.W; Njagi, E.N.M; Kuria, E.N; Mwasaru, M.A; Mureithi, J.G; Apostolides, Z.
Nutritional quality and physicochemical properties of Mucuna bean (Mucuna pruriens L.) protein isolates
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16
Nurliyana, R; Syed Zahir, I; Mustapha Suleiman, K; Aisyah, M.R; Kamarul Rahim, K.
Antioxidant study of pulps and peels of dragon fruits: a comparative study
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17
Kakati, P; Deka S.C; Kotoki, D; Saikia, S.
Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India
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18
Arnnok, P; Ruangviriyachai, C; Mahachai, R; Techawongstien, S; Chanthai, S.
Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb
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19
Lim, C.W; Norziah, M.H; Lu, H.F.S.
Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage
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20
Mohd Adzim Khalili, R.,; Norhayati, A.H; Rokiah,M. Y; Asmah, R; Siti Muskinah, M; Abdul Manaf, A.
Determination of radical scavenging activity and Vitamin A, C and E in organically grown Red Pitaya (Hylocereus sp.)
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21
Abubakar, H.N; Olayiwola, I.O; Sanni. S.A; Idowu, M.A.
Chemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara state, Nigeria
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22
Yan, S.W; Asmah, R.
Comparison of total phenolic contents and antioxidant activities of turmeric leaf, pandan leaf and torch ginger flower
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23
Costa, M.L; Cruz, A.G; Walter, E.H.M; Faria, J.A.F; Sant’ Ana, A.S; Granato, D.
Hearts of palm in conserve: identity and quality aspects and their implications on food safety
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24
Phaichamnan, M; Posri, W; Meenune, M.
Quality profile of palm sugar concentrate produced in Songkhla province, Thailand
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25
Daniali, G; Jinap, S; Zaidul, S.I.M; Hanifah, N.L.
Determination of acrylamide in banana based snacks by gas chromatography-mass spectrometry
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26
Diamante, L; Durand, M; Savage, G; Vanhanen, L.
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits
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27
Kong, K.W; Emmy, H.K.I; Azizah, O; Amin, I; Tan, C.P.
Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products
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28
Nurul, H; Alistair, T.L.J; Lim, H.W; Noryati, I.
Quality characteristics of Malaysian commercial beef frankfurters
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29
Yoke-Kqueen, C; Son, R.
Surface plasmon resonance biosensor for real-time detection of genetically modified organisms
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30
Chai, L.F; Chai, L.C; Suhaimi, N; Son, R.
Performance of air-cathode microbial fuel cell with wood charcoal as electrodes
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31
Songsaeng, S; Sophanodora, P; Kaewsrithong, J; Ohshima, T.
Effect of different storage conditions on quality of White-Scar oyster (Crassostrea belcheri)
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32
  Journal Coverage
Volume 27, No. 6, December 2020
Volume 27, No. 5, October 2020
Volume 27, No. 4, August 2020
Volume 27, No. 3, June 2020
Volume 27, No. 2. April 2020

  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)

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