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International Food Research Journal


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International Food Research Journal

Volume 18, No. 2, 2011

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Review article : Salmonella: a foodborne pathogen
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1
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Mini review : popular fermented foods and beverages in Southeast Asia
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2
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Mini review : effect of pre-slaughter animal handling on carcass and meat quality
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3
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Mini review : importance and production of omega-3 fatty acids from natural sources
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4
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Using RAPD-PCR as molecular assessment on the performance of CHROMAgar™ Listeria and PALCAM agar on isolation of Listeria spp. and L. monocytogenes from foods
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5
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Quantitative analysis of Roundup Ready soybean content in soy-derived food and animal feed by using real-time PCR incorporated with cloned DNA fragments
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6
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Development of multiplex-PCR for Genetically Modified Organism (GMO) detection targeting EPSPS and Cry1Ab genes in soy and maize samples
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7
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Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels
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8
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Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract
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9
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Evaluation of antioxidant potential of 124 Egyptian plants with emphasis on the action of Punica granatum leaf extract on rats
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10
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Antioxidant activity of spearmint (Mentha spicata L.) leaves extracts by Supercritical Carbon Dioxide (SC-CO2 ) extraction
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11
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Antioxidant properties of tropical juices and their effects on in vitro hemoglobin and low density lipoprotein (LDL) oxidations
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12
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Antioxidant properties: effects of solid-to-solvent ratio on antioxidant compounds and capacities of Pegaga (Centella asiatica)
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13
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Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat
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14
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Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts
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15
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Determination of total phenol, flavonoid and antioxidant activity of edible mushrooms Pleurotus florida and Pleurotus eous
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16
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Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes
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17
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Preparation of instant tomato pickle mix and evaluation of its storage stability
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18
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Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand
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19
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Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: effect of salt and phosphate
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20
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Quality changes of chicken frying oil as affected of frying conditions
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21
Wan Rosli, W.I; Solihah, M.A; Aishah, M; Nik Fakurudin, N.A; Mohsin, S.S.J.
Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
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22
Danbaba, N; Anounye, J.C; Gana, A.S; Abo, M.E; Ukwungwu, M.N.
Grain quality characteristics of ofada rice (Oryza sativa L.): cooking and eating quality
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23
Neti, Y; Erlinda, I.D; Virgilio, V.G.
The effect of spontaneous fermentation on the volatile flavor constituents of durian
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24
Diamante, L.M; Presswood, H.A; Savage, G.P; Vanhanen, L.
Vacuum fried gold kiwifruit: effects of frying process and pretreatment on the physico-chemical and nutritional qualities
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25
Sun, J; Jiang, Y; Amin, I; Li, Z; Prasad, K.N; Duan, X; Yang, B; Xu, L.
An exotic fruit with high nutritional value: Kadsura coccinea fruit
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26
Farag, R.S; Abdel Latif, M.S; Abd El-Gawad, A.E; Dogheim, S.M.
Monitoring of pesticide residues in some Egyptian herbs, fruits and vegetables
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27
Gupta, S; Prakash, J.
Nutritional and sensory quality of micronutrient-rich traditional products incorporated with green leafy vegetables
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28
Noor Hidayah, M.S; Tuan Zainazor, C; Pui, C.F; Noorlis, A; Noor Eliza, M.R; Naziehah, M.D; Ghazali, F.M; Cheah, Y.K; Nakaguchi, Y; Nishibuchi, M; Son, R.
Occurrence of Norovirus GI in green and red onion
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29
Sukhumungoon, P; Mittraparp-arthorn, P; Pomwised, R; Charernjiratragul, W; Vuddhakul, V.
High concentration of Shiga toxin 1-producing Escherichia coli isolated from Southern Thailand
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30
Noorlis, A; Ghazali, F.M; Cheah, Y.K; Tuan Zainazor, T.C; Ponniah, J; Tunung, R; Tang, J.Y.H; Nishibuchi, M; Nakaguchi, Y; Son, R.
Prevalence and quantification of Vibrio species and Vibrio parahaemolyticus in freshwater fish at hypermarket level
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31
Vatanyoopaisarn, S; Prapatsornwattana, K; Kuhakongkeat, T; Phalakornkule, C.
Potential use of lactic acid bacteria with bacteriocin-like activity against Staphylococcus aureus as dual starter cultures in Thai fermented sausage “Sai Krok Prew”
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32
Megat Rusydi, M.R; Noraliza, C.W; Azrina, A; Zulkhairi, A.
Nutritional changes in germinated legumes and rice varieties
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33
Fofana M; Wanvoeke, J; Manful, J; Futakuchi, K; Van Mele, P; Zossou, E; Bléoussi, T.M.R.
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
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34
Shakerardekani, A; Karim, R; Mohd Ghazali, H; Chin, N.L.
Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
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35
Ng, X.Y; Huda, N.
Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes
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36
Pongprasert, N; Sekozawa, Y; Sugaya, S; Gemma, H.
The role and mode of action of UV-C hormesis in reducing cellular oxidative stress and the consequential chilling injury of banana fruit peel
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37
Deshpande, H.W; Poshadri, A.
Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
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38
Rohman, A; Che Man, Y.B; Ismail, A; Puziah, H.
FTIR spectroscopy combined with multivariate calibration for analysis of cod liver oil in binary mixture with corn oil
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39
Siripahanakul, T; Sodanu, N; Sri-ngarm, S; Stathopoulos, C.E.
Development of a fish emulsion product (Pla Yor)
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40
Neoh, B.K; Thang, Y.M; Zain, M.Z.M; Junaidi, A.
Palm pressed fibre oil: a new opportunity for premium hardstock?
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41
Amiza, M.A; Nurul Ashikin, S; Faazaz, A.L.
Optimization of enzymatic protein hydrolysis from silver catfish (Pangasius sp.) frame
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42
Chedoloh, R; Karrila, T.T; Pakdeechanuan, P.
Fatty acid composition of important aquatic animals in Southern Thailand
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43
Hosseinkhezri, P; Tashkhourian, J.
Determination of heavy metals in Acanthopagrus latus (Yellowfin seabream) from the Bushehr seaport (coastal of Persian Gulf), Iran
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44
Nor Hasyimah, A.K; James Noik, V; Teh, Y.Y; Lee, C.Y; Pearline Ng, H.C.
Assessment of cadmium (Cd) and lead (Pb) levels in commercial marine fish organs between wet markets and supermarkets in Klang Valley, Malaysia
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45
Suwannasom, P; Ruangviriyachai, C.
Simultaneous quantification of Cd, Cu, Pb and Zn in Thai fermented food by DPASV with a microwave digestion
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46
Manjunathan, J; Kaviyarasan, V.
Nutrient composition in wild and cultivated edible mushroom, lentinus tuberregium (Fr.) Tamil Nadu., India
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47
Raja Mohd Hafidz, R.N; Yaakob, C.M; Amin, I; Noorfaizan, A.
Chemical and functional properties of bovine and porcine skin gelatin
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48
Nattaporn, W; Pranee, A.
Effect of pectinase on volatile and functional bioactive compounds in the flesh and placenta of ‘Sunlady’ cantaloupe
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49
Misnawi; Ariza, B.T.S.
Use of gas Chromatography–Olfactometry in combination with solid phase micro extraction for cocoa liquor aroma analysis
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50
  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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