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International Food Research Journal


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International Food Research Journal

Volume 15, No. 1, 2008

Jasbeer, K; Ghazali, F.M; Cheah, Y.K; Son, R.
Review paper : application of DNA and immunoassay analytical methods for GMO testing in agricultural crops and plant-derived products
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1
Misnawi; Teguh, W.
Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction
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2
Wan Aida, W.M; Ho, C.W; Maskat, M.Y; Osman, H.
Relating descriptive sensory analysis to gas chromatography/mass spectrometry of palm sugars using partial least squares regression
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3
Aarabi, A; Barzegar, M; Azizi, M.H.
Effect of cultivar and cold storage of pomegranate (punica granatum L.) juices on organic acid composition
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4
Haryani, Y; Tunung, R; Chai, L.C; Lee, H.Y; Tang, S.Y; Son, R.
Characterization of enterobacter cloacae isolated from street foods
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5
Eakpetch, P; Benjakul, S; Visessanguan, W; Kijroongrojana, K.
Effect of protein additives on gelling properties of pacific white shrimp (Litopenaeus vannamei) meat
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6
Vu, T.K.H; Le, V.V.M.
Biochemical studies on the immobilization of the enzyme invertase (EC.3.2.1.26) in alginate gel and its kinetics
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7
Jeong, H.L; Jin, W.J; Kwang, D.M; Kee, J.P.
Effects of anti-browning agents on polyphenoloxidase activity and total phenolics as related to browning of fresh-cut ‘Fuji’ apple
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8
Azrina, A; Maznah, I; Azizah, A.H.
Extraction and determination of oryzanol in rice bran of mixed herbarium UKMB; AZ 6807: MR 185, AZ 6808: MR 211, AZ6809: MR 29
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9
Gandhi, A.P; Jha, K; Gupta, V.
Studies on the production of defatted sunflower meal with low polyphenol and phytate contents and its nutritional profile
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10
  Journal Coverage
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

  Indexation
Indexed by MyJurnal (2018)
H-Index 8
Immediacy Index 0.000
Rank 28/30,Q4(Sciences )
28/30,Q4(Sciences )
14/17,Q4(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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