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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 26 (2019), VOLUME 26 ISSUE 3
VOLUME 26 (2019), VOLUME 26 ISSUE 2
VOLUME 26 (2019), VOLUME 26 ISSUE 1
Volume 25, No. 6, December 2018
Volume 25, No. 5, October 2018

  Indexation
Indexed by MyJurnal (2017)
H-Index 8
Immediacy Index 0.002
Rank 24/42,Q3(Sciences )
24/42,Q3(Sciences )
8/21,Q2(Medical & Health Sciences )
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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