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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 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 (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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