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International Food Research Journal
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International Food Research Journal
Volume 17, No. 3, 2010
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Review article : Malaysia’s strategic food security approach
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1
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Review article : surimi-like material: challenges and prospect
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2
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FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken
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3
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Potential use of Malaysian rubber (Hevea brasiliensis) seed as food, feed and biofuel
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4
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Characteristics and properties of rice starch films reinforced with palm pressed fibers
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5
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Development and performance evaluation of a motorized globulator for tapioca production
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6
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Fructooligosaccharides in honey and effects of honey on growth of Bifidobacterium longum BB 53
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7
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Biochemical and microbial changes during traditional spontaneous lactic acid fermentation process using two varieties of cassava for production of a “Alladjan” starter
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8
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Rheological characterization of exopolysaccharides produced by two strains of Streptococcus thermophilu
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9
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Antioxidant and antimicrobial activities of crude extracts from mangosteen (Garcinia mangostana L.) parts and some essential oils
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10
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Electrical impedance for bacterial metabolic activity screening-evaluation of single and mixed bacterial consortia for wastewater biodegradation
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11
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Moisture sorption isotherm and isosteric heat of sorption characteristics of starch based edible films containing antimicrobial preservative
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12
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The effects of blanching treatment on the radical scavenging activity of white saffron (Curcuma mangga Val.)
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13
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Investigation of water vapour permeation and antibacterial properties of nano silver loaded cellulose acetate film
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14
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The concern and awareness of consumers and food service operators towards food safety and food hygiene in small and medium restaurants in Surabaya, Indonesia
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15
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Factors affecting milk consumption among school children in urban and rural areas of Selangor, Malaysia
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16
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Comparison of meat quality characteristics between young and spent quails
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17
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Non-Muslims’ awareness of Halal principles and related food products in Malaysia
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18
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Detection of Vibrio cholerae in raw cockles (Anadara granosa) by polymerase chain reaction
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19
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Detection of virulence genes and enterobacterial repetitive intergenic consensus-PCR (ERIC-PCR) analysis among raw vegetables isolates of Campylobacter jejuni
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20
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Molecular typing of Aeromonas species using RAPD and ERIC-PCR fingerprinting
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21
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Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flour
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22
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Cytotoxic effect of damnacanthal, nordamnacanthal, zerumbone and betulinic acid isolated from Malaysian plant sources
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23
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Effect of spontaneous fermentation of cowpea leaves (Vigna unguiculata) on proximate composition, mineral content, chlorophyll content and beta-carotene content
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24
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Optimization of concentration process on pomelo fruit juice using response surface methodology (RSM)
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25
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Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose
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26
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Effect of green tea (Camellia sinenses) extract and onion (Allium cepa) juice on lipid degradation and sensory acceptance of Persian sturgeon (Acipenser persicus) fillets
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27
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Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under-fermented cocoa beans
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28
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Chemical composition, antinutrients and extractable minerals of Sicklepod (Cassia obtusifolia) leaves as influenced by fermentation and cooking
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29
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Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of Gelato ice cream
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30
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Nutrient contents and thermal degradation of vitamins in organically grown fluted pumpkin (Telfairia occidentalis) leaves
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31
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Physicochemical properties of gelatins extracted from skins of different freshwater fish species
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32
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Changes in the functional properties as a function of NaCl concentration of legumes protein isolate by transglutaminase cross linkin
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33
Journal Coverage
Online first
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
Volume 27, No. 1, February 2020
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
Volume 26, No. 1, February 2019
Volume 25, Supplementary Issue 2. 2018
Volume 25, Supplementary Issue 1, 2018
Volume 25, No. 6, December 2018
Volume 25, No. 5, October 2018
Volume 25, No. 4, August 2018
Volume 25, No. 3, June 2018
Volume 25, No. 2, April 2018
Volume 25, No. 1, February 2018
Volume 24, Supplementary Issue, December 2017
Volume 24, No. 6, December 2017
Volume 24, No. 5, October 2017
Volume 24, No. 4, August 2017
Volume 24, No. 3, June 2017
Volume 24, No. 2, April 2017
Volume 24, No. 1, February 2017
Volume 23, Supplementary Issue, 2016
Volume 23, No. 6, 2016
Volume 23, No. 5, 2016
Volume 23, No. 4, 2016
Volume 23, No. 3, 2016
Volume 23, No. 2, 2016
Volume 23, No. 1, 2016
Volume 22, No. 6, 2015
Volume 22, No. 5, 2015
Volume 22, No. 4, 2015
Volume 22, No. 3, 2015
Volume 22, No. 2, 2015
Volume 22, No. 1, 2015
Volume 21, No. 6, 2014
Volume 21, No. 5, 2014
Volume 21, No. 4, 2014
Volume 21, No. 3, 2014
Volume 21, No. 2, 2014
Volume 21, No. 1, 2014
Volume 20, No. 6, 2013
Volume 20, No. 5, 2013
Volume 20, No. 4, 2013
Volume 20, No. 3, 2013
Volume 20, No. 2, 2013
Volume 20, No. 1, 2013
Volume 19, No. 4, 2012
Volume 19, No. 3, 2012
Volume 19, No. 2, 2012
Volume 19, No. 1, 2012
Volume 18, No. 4, 2011
Volume 18, No. 3, 2011
Volume 18, No. 2, 2011
Volume 18, No. 1, 2011
Volume 17, No. 4, 2010
Volume 17, No. 3, 2010
Volume 17, No. 2, 2010
Volume 17, No. 1, 2010
Volume 16, No. 4, 2009
Volume 16, No. 3, 2009
Volume 16, No. 2, 2009
Volume 16, No. 1, 2009
Volume 15, No. 3, 2008
Volume 15, No. 2, 2008
Volume 15, No. 1, 2008
Volume 14, No. 3, 2007
Volume 14, No. 2, 2007
Volume 14, No. 1, 2007
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MyJurnal (2019)
H-Index
0
Immediacy Index
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Rank
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Indexed by
Scopus (SCImago Journal Rankings 2016)
Impact Factor
-
Rank
Q3 (Food Science)
Additional Information
0.335 (SJR)
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