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International Food Research Journal


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International Food Research Journal

Volume 21, No. 1, 2014

Srianta, I; Ristiarini, S; Nugerahani, I; Sen, S.K; Zhang, B.B; Xu, G.R; Blanc, P.J.
Recent research and development of Monascus fermentation products
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1
Rohman, A; Setyaningrum, Dwi Larasati; Siti Helmiyati; Hapsari, Mirza.
Rice in health and nutrition
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2
Issara, U; Zzaman, W; Yang, T.A.
Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product
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3
Samia, S; Galib, H.T; Tanvir, A.S; Basudeb, C.S; Md. Walliullah; Tasnia, A; Md. Sakil, M; Afsana, F.N; Sadia, K.P; Kamal, K.D; Mrityunjoy, A; Nusrat, J.U; Tasmina, R; Rashed, N.
Microbiological quality analysis of shrimps collected from local market around Dhaka city
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4
Tatdao, P; Norraset, S; Tiwawan, S.
Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour
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5
Huawei, Z; Xiaowen, W; Elshareif, O; Hong, L; Qingrui, S; Lianfu, Z.
Isomerisation and degradation of lycopene during heat processing in simulated food system
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6
Chaikham, P; Worametrachanon, S; Apichartsrangkoon, A.
Effects of high pressure and thermal processing on phytochemical, color and microbiological qualities of herbal-plant infusion
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7
Elexson, N; Yaya, R; Nor, A.M; Ubong, A; Son, R; Kantilal, H.K; Yoshitsugu, N; Nishibuchi, M.
Biofilm assessment of Vibrio parahaemolyticus from seafood using Random Amplified Polymorphism DNA-PCR
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8
Mahdhaoui, B; Mechlouch, R.F; Mahjoubi, A; Ben Brahim, A.
Microwave drying kinetics of olive fruit ( Olea europeae L.)
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9
Srianta, I; Nugerahani, I; Sutedja, A. M; Widharna, R.M.
Optimization of drying temperature and water extraction time of Monascusfermented durian seed for the Monacolin K content using Response Surface Methodology
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10
Akinoso, Rahman; Olatunde, S.J.
Effect of mash quantity and roasting duration on some physical and pasting properties of gari
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11
Kingwatee, N; Apichartsrangkoon, A; Chaikham, P; Pankasemsuk, T; Changrue, V.
Survivability and metabolic activity of Lactobacillus casei 01 incorporating lychee juice plus inulin under simulated gastrointestinal environment
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12
Nitipong, J; Kamonwan, R; Teeraporn, K; Nongnuch, R.
Effects of combined antioxidants and packing on lipid oxidation of salted dried snakehead fish (Channa striata) during refrigerated storage
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13
Goldsmith, C.D; Stathopoulos, C.E; Golding, J.B; Roach, P.D.
Fate of the phenolic compounds during olive oil production with the traditional press method
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14
Misnawi; Teguh, W; Noor, A.F; Susijahadi; Eka, N.D.
The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying
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15
Aklima, J; Mojumder, S; Sikdar, D.
Total phenolic content, reducing power, antioxidative and anti-amylase activities of five Bangladeshi fruits
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16
Khongtong, J; Ab Karim, S; Othman, M; Bolong, J.
Consumption pattern and consumers’ opinion toward street food in Nakhon Si Thammarat province, Thailand
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17
Md. Shahidul, K; Mehadee, H; Sunjukta, A.
Incidence of multiple potentially pathogenic bacteria in tap water from different restaurants in Dhaka city, Bangladesh
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18
Nahar, M.K; Hashim, U; Zakaria, Z.
Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
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19
Ahhmed, M.A.
Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine
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20
Harwoko; Pramono, S; Nugroho, A.E.
Triterpenoid-rich fraction of Centella asiatica leaves and in vivo antihypertensive activity
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21
Ee, S.C; Jamilah, B; Hashim, D.M; Adzahan, N; Muhammad, K.
Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage
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22
Islam, F; Islam, S; Shahjahan, M; Nandi, N.C; Satter, M.A.
Chemical constituents of essential oil from the leaf of Alpinia nigra of Bangladesh
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23
Lee, S.Y; Mediani, A; Nur Ashikin, A.H; Abas, F; Azliana, A.B.S.
Antioxidant and α-glucosidase inhibitory activities of the leaf and stem of selected traditional medicinal plants
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24
Manurakchinakorn, S; Nuymak, P; Issarakraisila, M.
Enhanced chilling tolerance in heat-treated mangosteen
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25
Huang, L.C; Goh, Y.N; Mohaidin, Z.
Factors influencing consumer intentions to avoid broiler chicken meat and products in Malaysia
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26
Abdou, E.S; Sorour, M.A.
Preparation and characterization of starch/carrageenan edible films
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27
Kang, C.S; Kim, K.H; Choi, I.D; Son, J.H; Park, C. S.
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars
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28
Olapade, A.A; Ogunade, O.A.
Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours
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29
Chamba, M.V.M; Hua, Y; Simwaka, J.E.
Comparative sensory evaluation of soy protein isolates extracted from fullfat and defatted flours using natural and conventional synthetic extraction chemicals
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30
Baljeet, S.Y; Ritika, B.Y; Reena, K.
Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits
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31
Pandey, M.C; Harilal, P.T; Radhakrishna, K.
Effect of processing conditions on physico-chemical and textural properties of shami kebab
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32
Navarro-Garcia, G; Gonzalez-Felix, M. L; Bringas-Alvarado, L; Perez-Velazquez, M; Moreno-Silva, B; Marquez-Farias, F; Montoya-Laos, J.M.
Lipid content and fatty acid composition of the liver from the rajiforms Urotrygon chilensis, Urobatis halleri, Rhinobatos glaucostigma, Rhinoptera steindachneri and Dasyatis dipeteura captured in Sinaloa, Mexico
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33
Rosnah, S; Chan, S.C.
Enzymatic rettings of green pepper berries for white pepper production
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34
Brou, K; Gbogouri, G.A; Nogbou, A.L; Abdoulaye, C.Y; Gnakri, D; Kouadio, J.H.
Effects of the particle size and cooking conditions on in vitro digestibility of sorghum (Sorghum bicolor) (L.) Moench) flour starch
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35
Jalbani, N; Bhutto, S; Ahmed, F; Mahroze, A.K; Aftab, A.K.
Evaluation of toxic elements in rice (Oryza sativa) commercially available in Pakistan; multivariate study
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36
Ashmore, L; Craske, J.D; Srzednicki, G.
Volatile compounds in fresh, cooked fresh, dried and cooked dried Agaricus bisporus using ambient temperature vacuum distillation
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37
Samira, S; Thuan-Chew Tan, T.C; Azhar, M.E.
Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying
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38
Yanty, N.A.M; Marikkar, J.M.N; Abdulkarim, S.M.
Determination of types of fat ingredient in some commercial biscuit formulations
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39
Shaviklo, A.R; Fahim, A.
Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture
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40
Chooklin, Supasit.
Extraction of brown rice extract and application in refined palm olein during accelerated storage
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41
Zarinah, Z; Maaruf, A.G; Nazaruddin, R; Wong, W.W.W; Xuebing, X.
Extraction and determination of physico-chemical characteristics of Pili nut oil
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42
Kalidass, C; Mahapatra, A.K.
Evaluation of the proximate and phytochemical compositions of an underexploited legume Mucuna pruriens var. utilis (Wall ex Wight) L.H.Bailey
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43
Zarinah, Z; Maaruf, A.G; Nazaruddin, R; Wong, W.W.W; Xuebing, X.
Antioxidant, antimicrobial activity and in-vitro cytotoxicity screening study of Pili nut oil
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44
Sarbon, N.M; Cheow, C.S; Kyaw. Z.W; Howell, N.K.
Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin
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45
Piyarat, K; Walaisiri, M; Pornpen, W.
Comparison of stability of red colorants from natural sources, roselle and lac in micelles
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46
Raza, S.A; Rashid, A; William, J; Razzaq, A.
Evaluation of oxidative stability of sunflower oil at frying temperature in presence of butylated hydroxytoluene and methanolic extracts of medicinally important plants of Pakistan
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47
Kanlayakrit, W; Phromsak, K.
Novel conditions for tofu and pehtze preparation to overcome bacterial contamination in pehtze
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48
Edoun, M; Kuitche, A.
Sorption isotherms and isosteric energy of Manihot esculenta leaves
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49
Indariani, S; Hanny Wijaya, C; Rahminiwati, M; Wien Winarno, M.
Antihyperglycemic activity of functional drinks based on Java Tea (Orthosiphon aristatus) in streptozotocin induced diabetic mice
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50
Berhanu, A.
Microbial profile of Tella and the role of gesho (Rhamnus prinoides) as bittering and antimicrobial agent in traditional Tella (Beer) production
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51
Aliakbarlu, J; Khalili, S; Mohammadi, Sh; Naghili, H.
Physicochemical properties and antioxidant activity of Doshab (a traditional concentrated grape juice)
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52
Pisalkar, P.S; Jain, N.K; Revaskar, V.A; Pathare, P. B; Murumkar, R.P.
Osmotic dehydration of aloe vera cubes and selection of suitable drying model
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53
Velu, S; Abu Bakar, F; Saari, N; Zaman, M.Z; Mahyudin, N.A.
In vitro antimicrobial activity of musk lime, key lime and lemon extracts against food related pathogenic and spoilage bacteria
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54
Antal, T; Sikolya, L; Chong, C.H; Law, C.L.
Effects of freeze drying on retention of essential oils, changes in glandular trichomes of lemon balm leaves
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55
Correa, C.B; Correa, C.B; Martin, J.G.P; Alencar, S.M; Porto, E.
Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry
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56
Molehin, O.R; Adefegha, S.A.
Comparative study of the aqueous and ethanolic extract of Momordica foetida on the phenolic content and antioxidant properties
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57
Safi, M; Ansari, K; Zanganeh, M.
Instrumental and visual evaluation of color change in Iranian honey samples under different illuminants
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58
Utami, Rohula; Kawiji; Nurhartadi, Edhi; Putra, Andre Yusuf Trisna; Setiawan, Andik.
The effect of cassava starch-based edible coating enriched with Kaempferia rotunda and Curcuma xanthorrhiza essential oil on refrigerated patin fillets quality
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59
Faras A.F; Wadkar S.S; Ghosh J.S.
Effect of leaf extract of Pandanus amaryllifolius (Roxb.) on growth of Escherichia coli and Micrococcus (Staphylococcus) aureus
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60
  Journal Coverage
Volume 24, Supplementary Issue, December 2017
Volume 24, No. 6, December 2017
Volume 24, No. 5, October 2017
Volume 24, No. 4, August 2017
Volume 24, No. 3, June 2017

  Indexation
Indexed by MyJurnal (2016)
H-Index 7
Immediacy Index 0.002
Rank 8/28,Q2(Sciences )
8/28,Q2(Sciences )
3/15,Q1(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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