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International Food Research Journal


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International Food Research Journal

Volume 27, No. 2. April 2020

Bayrak, B; Yilmazer, M.
Artificial food sweetener aspartame induces stress response in model organism Schizosaccharomyces pombe
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1
Phuangsombut, K; Phuangsombut, A; Terdwongworakul, A.
Empirical approach to improve the prediction of soluble solids content in mango using near-infrared spectroscopy
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2
Chel-Guerrero, L; Estrella-Millán, Y; Betancur-Ancona, D; Aranda-González, I; Castellanos-Ruelas, A; Gallegos-Tintoré, S.
Antioxidant, chelating, and angiotensin-converting enzyme inhibitory activities of peptide fractions from red lionfish (Pterois volitans L.) muscle protein hydrolysates
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3
Salik, M. A; Arslaner, A.
The quality characteristics and shelf life of probiotic ice cream produced with Saruç and Saccharomyces boulardii
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4
Bak?rc?, G. T.
Investigation of aflatoxins levels in commercial dried figs from western Turkey
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5
Ng, Y. V; Tengku Alina, T. I; Wan Rosli, W. I.
Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
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6
Manzoor, M. S; Pasha, I.,; Shehzad, A; Zia, M. A; Zhu, M. J.
Antioxidant profiling of indigenous oat cultivars with special reference to avenanthramides
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7
Kim, N. H; Jung, S. Y; Park, Y. A; Lee, Y. J; Jo, J. Y; Lee, S. M; Oh, Y. H.
Fatty acid composition and characterisation of commercial vegetable oils with chemometric approaches
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8
Kaewdam, S; Jaturonglumlert, S.,; Varith, J; Nitatwichit, C; Narkprasom, K.
Effect of isothermal and thermal diffusion on aqueous two-phase extraction for the purification of C-phycocyanin from Spirulina platensis
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9
Khuwijitjaru, P; Boonyapisomparn, K; Huck, C. W.
Near-infrared spectroscopy with linear discriminant analysis for green ‘Robusta’ coffee bean sorting
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10
Zheng, Y; Du, J; Li, M.
Haze-active protein and turbidity in commercial barley and wheat beers at different storage temperatures
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11
Manaois, R. V; Zapater, J. E. I; Labargan, E. S. A.
Nutritional qualities, antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran
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12
Villegas-Rascón, R. E; Plascencia-Jatomea, M; Rosas-Burgos, E. C; López-Franco, Y. L; Tánori-Córdova, J. C; López-Meneses, A. K; Cortez-Rocha, M. O.
Chitosan/ essential oils biocomposites for suppressing the growth of Aspergillus parasiticus
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13
Abbasi, G. A; Yow, B. C; Goh, Y. N.
Does the milk powder scare matter? A survey examining Penang's consumer purchase intention with attitude as the mediator
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14
Sun, Y. X; He, R; Pan, Y. G; Chen, H. M; Ye, J. Q; Chen, L. Z; Fu, N. F; Pu, Y. F; Xiao, X. H; Liu, S. S; Zhang, W. M.
Characterization of the proximate composition, the amino acid, mineral and hydrogen cyanide contents of 16 cassava (Manihot esculenta Crantz) germplasms
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15
Li, W; Yu, S. Y; Cheng, P; Zhang, J. B.
Screening, identification, and application of deoxynivalenol-detoxifying bacteria from mildewed alfalfa silage
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16
How, Y. H; Ewe, J. A; Song, K. P; Kuan, C. H; Kuan, C. S; Yeo, S. K.
Soy fermentation by indigenous oral probiotic Streptococcus spp. and its antimicrobial activity against oral pathogens
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17
Wong, C. W; Leow, R. K. S; Lim, W. Y; Siew, Z. Z.
Evaluation of physicochemical changes of spray-dried honey jackfruit (Artocarpus heterophyllus Lam.) powder during storage
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18
Long, M; Yu, X; Li, B; Xiong, Y; Xiang, B; He, Q.
Characterisation of antioxidant, anti-inflammatory, and immunomodulatory activities of polysaccharides derived from Duchesnea indica (Andrews) Focke
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19
Li, H; Seewaeng, P; Inchuen, S; Siriamornpun, S.
Comparative study on bioactive compounds, glucose, alcohol, and antioxidant activities of fermented rice with Thai and Chinese starter cultures and rice varieties
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20
  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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