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International Food Research Journal
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International Food Research Journal
Volume 17, No. 4, 2010
Alam Khan, K; Abrahem, M.
Review article : effect of irradiation on quality of spices
Tang, J.Y.H; Carlson, J; Mohamad Ghazali, F; Saleha, A.A; Nishibuchi, M; Nakaguchi, Y; Radu, S.
Phenotypic MicroArray (PM) profiles (carbon sources and sensitivity to osmolytes and pH) of Campylobacter jejuni ATCC 33560 in response to temperature
Chai-Hoon, K; Jiun-Horng, S; Shiran, M.S; Son, R; Sabrina, S; Noor Zaleha, A.S; Learn-Han, L; Yoke-Kqueen, C.
Caenorhabditis elegans-based analysis of Salmonella enterica
Sahilah, A.M; Audrey, L.Y.Y; Ong, S.L; Wan Sakeenah, W.N; Safiyyah, S; Norrakiah, A.S; Aminah, A; Ahmad Azuhairi, A.
DNA profiling among egg and beef meat isolates of Escherichia coli by enterobacterial repetitive intergenic consensus-PCR (ERIC-PCR) and random amplified polymorphic DNA-PCR (RAPD-PCR)
Chandrika, M; Maimunah, M; Zainon, M.N; Son, R.
Identification of the species origin of commercially available processed food products by mitochondrial DNA analysis
Muthia, D; Nurul, H; Noryati, I.
The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage
Cheong, C.K; Hajeb, P; Jinap, S; Ismail-Fitry, M.R.
Sulfonamides determination in chicken meat products from Malaysia
Nurul, H; Ruzita, A; Aronal, A.P.
The antioxidant effects of Cosmos caudatus and Polygonum minus in refrigerated duck meatballs
Suseno, S.H; Tajul, A.Y; Nadiah, W.A; Hamidah; Asti; Ali, S.
Proximate, fatty acid and mineral composition of selected deep sea fish species from Southern Java Ocean and Western Sumatra Ocean, Indonesia
Elyasi, A; Zakipour Rahim Abadi, E; Sahari, M.A; Zare, P.
Chemical and microbial changes of fish fingers made from mince and surimi of common Carp (Cyprinus carpio L., 1758)
Hakimeh, J.A; Akram. A.A; Bahareh, S; Alireza, S.M.
Physicochemical and sensory properties of silver carp (Hypophthalmichthys molitrix) fillets as affected by cooking methods
Nadia Sarina, M.F; Mohd Adzahan, N; Sobhi, B; Ab Karim, M.S; Karim, R.
Formulation and process improvement for chili shrimp paste using sensory evaluation
Hoyle, C.H.V; Santos, J.H.
Cyclic voltammetric analysis of antioxidant activity in citrus fruits from Southeast Asia
Sujarit, C; Yongesmith, B; H-kittikun, A; Siripatana, C.
Citric acid regulates astaxanthin production by Phaffia rhodozyma TISTR 5730 in Thai coconut water
Nur Aini; Purwiyatno, H.
Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification
Sahota, P; Pandove, G; Jairath, S; Dhillon, T.S.
Technology for the production of low alcoholic self carbonated fermented beverage
Naknean, P; Meenune, M; Roudaut, G.
Characterization of palm sap harvested in Songkhla province, Southern Thailand
Teh, C.C; Khoo, Z.Y; Khursiah, F; Rao, N.K; Chin, J.H.
Acetylcholinesterase inhibitory activity of star fruit and its effect on serum lipid profiles in rats
Pham, T.N.L; Doan, N.H.D; Le, V.V.M.
Using fed-batch fermentation in very high gravity brewing: effects of Tween 80 and ergosterol supplementation on fermentation performance of immobilized yeast in calcium alginate gel
Chemah, T.C; Aminah, A; Noriham, A; Wan Aida, W.M.
Determination of pitaya seeds as a natural antioxidant and source of essential fatty acids
Nahid, A.A; Salma H.A; ElShazali, A.M; Elfadil, E.B.
Transglutaminase cross-link of legumes protein isolate: changes in functional properties as a function of pH
Khursheed, A.K; Suthar, S.H.
Model development for yield and quality attributes of soymilk
Bophimai, P; Siri, S.
Fatty acid composition of some edible dung beetles in Thailand
Porrarud, S; Pranee, A.
Microencapsulation of Zn-chlorophyll pigment from Pandan leaf by spray drying and its characteristic
Cheng, L.H; Nur Halawiah, H; Lai, B.N; Yong, H.M; Ang, S.L.
Ultrasound mediated acid hydrolysis of konjac glucomannan
Nur Hafiza, Z; Maskat, M.Y; Wan Aida, W.M; Osman, H.
Optimization of deacidification process for Morinda citrifolia extracts using packed column of calcium carbonate
Baljeet, S.Y; Ritika, B.Y; Roshan, L.Y.
Studies on functional properties and incorporation of buckwheat flour for biscuit making
Omran, S.S; Ashton, J; Stathopoulos, C.E.
Effect of maca (Lepidium meyenii ) on some physical characteristics of cereal and root starches
Ojediran, J.O; Raji, A.O.
Thin layer drying of millet and effect of temperature on drying characteristics
Khaldun M. Al Azzam; Bahruddin, S; Noor Hasani Hashim; Afidah Abdul Rahim; Khairuddin Mohd Talib.
Determination of propionates and propionic acid in bakery products using gas chromatography
Zhao, J; Zhang, D; Srzednicki, G; Kanlayanarat, S; Borompichaichartkul, C.
Development of a low-cost two-stage technique for production of low-sulphur purified konjac flour
Ali, M.A; Takwa, H.I.
Short communication : improve of the quality and shelf-life of minced beef mixed with soy protein by sage (Saliva officinalis)
Azlim Almey, A.A; Ahmed Jalal Khan, C; Syed Zahir, I; Mustapha Suleiman, K; 'Aisyah, M.R; Kamarul Rahim, K.
Total phenolic content and primary antioxidant activity of methanolic and ethanolic extracts of aromatic plants' leaves
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