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International Food Research Journal

Volume 21, No. 2, 2014

El Sheikha, A. F; Ray, R; Montet, D; Panda, S; Worawattanamateekul, W.

African fermented fish products in scope of risks

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Sriket, C.

Proteases in fish and shellfish: Role on muscle softening and prevention

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Tapre, A. R; Jain, R. K.

Pectinases: Enzymes for fruit processing industry

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Olorunnisola, S. K; Asiyanbi, -H. T; Hammed, A. M; Simsek, S.

Biological properties of lemongrass: An overview

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Arjun, J; Verma, A. K; Prasad, S. B.

Method of preparation and biochemical analysis of local tribal wine Judima: an indegenous alcohol used by Dimasa tribe of North Cachhar Hills District of Assam, India

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Siah, W. M; Aminah, A; Ishak, A.

Optimization of soaking conditions for the production of seaweed (Kappaphycus alverazii) paste using response surface methodology

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Quoc, L. P. T; Quang, T. N; Hoai, L. V. N; Duy, T. H; Tram, N. T. B; Ngoc, N. T. N.

Response surface optimization of acid modification on mung bean starch

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Somboon, N; Karrila, T. T; Kaewmanee, T; Karrila, S. J.

Properties of gels from mixed agar and fish gelatin

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Monthana Weerawatanakorn; Qingrong Huang; Chi-Tang Ho.

Monitoring the binding processes of (–)-epigallocatechin gallate and theaflavin-3,3’-digallate to alpha-casein surface using quartz crystal microbalance with dissipation

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Theppakorn, T; Ploysri, K.

Development of a visual test kit for estimation of total polyphenols in tea

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Barrios, S; Lema, P; Marra, F.

Modelling passive modified atmosphere packaging of strawberries: Numerical analysis and model validation

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Taharn, N; Techawongstein, S; Chanthai, S.

Determination of major-to-trace elements in hot chilli and tomato varieties economically grown in the Northeast of Thailand by ICP-OES following microwave assisted digestion

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Chidan Kumar, C. S; Mythily, R; Venkatachalapathy, R; Chandraju, S.

Bio-mimic conversion of Maida (polysaccharides) to reducing sugars by acid hydrolysis and its estimation using standard methods

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Sulistiani; Abinawanto; Endang Sukara; Andi Salamah; Achmad Dinoto; Wibowo Mangunwardoyo.

Identification of lactic acid bacteria in sayur asin from Central Java (Indonesia) based on 16S rDNA sequence

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Renumarn, P; Srilaong, V; Uthairatanakij, A; Kanlayanarat, S; Jitareerat, P.

The effects of immersion methods and concentration of ozonated water on the microbial counts and the quality and sensory attributes of fresh-cut broccoli

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Al-jazairi, M; Abou-ghorrah, S; Bakri, Y.

Isolation and identification of a new yeast isolate with high beta-galactosidase activity from Syrian dairy products

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Pannuch, M; Sirikaew, S; Nakaguchi, Y; Nishibuchi, M; Sukhumungoon, P.

Quantification of enteropathogenic Escherichia coli from retailed meats

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Imelda, F; Faridah, D. N; Kusumaningrum, H. D.

Bacterial inhibition and cell leakage by extract of Polygonum minus Huds. leaves

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Ziadi, M; Gaabeb, N; Mrabet, A; Ferchichi, A.

Variation in physicochemical and microbiological characteristics of date palm sap (Phoenix dactylifera) during the tapping period in oasian ecosystem of Southern Tunisia

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Bunnoeng, N; Themphachana, M; Pewleang, T; Kongpheng, S; Singkhamanan, K; Saengsuwan, P; Sukhumungoon, P.

High prevalence and molecular characterization of methicillin-resistant Staphylococcus aureus isolated from retailed meats, south Thailand

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Youssef, A. I; Ahmed, A. M.

Bovine tuberculosis survey based on meat inspection and microscopic examination in central city abattoir in Ismailia, Egypt and its hazards to the abattoir workers

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Sangudom, T; Wongs-Aree, C; Srilaong, V; Kanlayanarat, S; Wasusri, T; Noichinda, S; Markumlai, W.

Fruit quality and antioxidant properties of ‘KluaiKhai’ banana (Musa AA group) at different stages of harvest maturity

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Borges, A; Conte-Junior, C. A; Franco, R. M; Mársico, E. T; Freitas, M. Q.

Quality parameters of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for different periods

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Karmakar, R; Ban, D. K; Ghosh, U.

Comparative study of native and modified starches isolated from conventional and nonconventional sources

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Zawawi, N; Gangadharan, P; Ahma Zaini, R; Samsudin, M.G; Karim, R; Maznah, I.

Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles

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Sajib, M. A. M; Jahan, S; Islam, M. Z; Khan, T. A; Saha, B.K.

Nutritional evaluation and heavy metals content of selected tropical fruits in Bangladesh

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Kang, C-S; Jung, J-U; Baik, B-K; Park, C.S.

Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

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Haj Najafi, A; Yusof, Y. A; Rahman, R. A; Ganjloo, A; Ling, C. N.

Effect of osmotic dehydration process using sucrose solution at mild temperature on mass transfer and quality attributes of red pitaya (Hylocereus polyrhizusis)

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Soumya V; Ramana Rao, T. V.

Nutritional quality evaluation of four icebox cultivars of watermelon fruit during their development and ripening

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Hassan, Z. H; Lesmayati, S; Qomariah, R; Hasbianto, A.

Effects of wax coating applications and storage temperatures on the quality of tangerine citrus (Citrus reticulata) var. Siam Banjar

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Saritha, K; Immaculate Jeyasanta, K; Jamila Patterson.

Physico-chemical and sensorial characteristics of commercial seafood pickles of Tuticorin super markets, Tamil Nadu, India

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Ng, K. F; Abbas, F. M. A; Tan, T. C; Azhar, M. E.

Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours

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?ozowicka, B; Kaczy?ski, P; Jankowska, M; Rutkowska, E; Hrynko, I; Paritowa, A.

Pesticide residues in raspberries and their risk assessment

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Mahmoudi, R; Norian, R; Pajohi Alamoti M. R; Kiyani, R.

Hygienic quality of food stuff in catering services and restaurants in Iran

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Maria Florencia Fangio; Rosalía Fritz.

Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation

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Shereen, M. S; Nassr Al-Maflehi; Noura Al Husaini; Reham Al Selga; Thanaa Abu Jaber.

Preference of food intake among dental students in relation to exercise and body mass index: A cross-sectional study

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Osman, A. O; Mahgoub, S. A; Sitohy, M. Z.

Hindering milk quality storage deterioration by mild thermization combined with methylated chickpea protein

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Le, Q. T; Songsermpong, S.

Head rice yield, pasting property and correlations of accelerated paddy rice aging properties by microwave heating conditions

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Charunuch, C; Limsangouan, N; Prasert, W; Wongkrajang, K.

Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran

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Hirri, A; Bassbasi, M; Kzaiber, F; Oussama, A.

Prediction of oil content in olive fruit using Fourier transformed infrared spectroscopy FT-IR coupled with partial least squares regression

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Lim, F. P. K; Bongosia, L. F. G; Yao, N. B. N; Santiago, L. A.

Cytotoxic activity of the phenolic extract of virgin coconut oil on human hepatocarcinoma cells (HepG2)

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Ugbogu, A. E; Akubugwo, E. I; Uhegbu, F. O; Chinyere, C. G; Ugbogu, O. C; Oduse, K. A.

Quality assessment profile of Jatropha curcas (L) seed oil from Nigeria

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Homayooni, B; Sahari, M. A; Barzegar, M.

Concentrations of omega-3 fatty acids from rainbow sardine fish oil by various methods

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Fernando, H. R. P; Srilaong, V; Pongprasert, N; Boonyaritthongchai, P; Jitareerat, P.

Changes in antioxidant properties and chemical composition during ripening in banana variety ‘Hom Thong’ (AAA group) and ‘Khai’ (AA group)

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Wong, C. W; Angel Lee, P. L.

Inhibitory effect of onion extract on cassava leaf (Manihot esculenta Crantz) polyphenol oxidase

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Selvamuthukumaran, M; Farhath, K.

Evaluation of shelf stability of antioxidant rich seabuckthorn fruit yoghurt

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Carciochi, R. A; Manrique, G. D; Dimitrov, K.

Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.)

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Oliveira, C. F; Coletto, D; Correa, A. P. F; Daroit, D. J; Toniolo, R; Cladera-Olivera, F; Brandelli, A.

Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease

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Jamshidi, M; Shabani, E; Hashemi, Z; Ebrahimzadeh M. A.

Evaluation of three methods for the extraction of antioxidants from leaf and aerial parts of Lythrum salicaria L. (Lythraceae)

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Tan, M. C; Tan, C. P; Khoo, H. E; Ho, C. W.

Optimization for extraction on total phenolic content and radical scavenging capacity of Henna (Lawsonia inermis) stems using response surface methodology

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Azizah Othman; Nor Juwariah Mukhtar; Nurul Syakirin Ismail; Sui Kiat Chang.

Phenolics, flavonoids content and antioxidant activities of 4 Malaysian herbal plants

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Olapade, A. A; Ajayi, O. A; Ajayi, I. A.

Physical and chemical properties of Cassia sieberiana seeds

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Chua, L. S; Adnan, N. A; Abdul-Rahaman, N. L; Sarmidi, M. R.

Effect of thermal treatment on the biochemical composition of tropical honey samples

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Piyathida Jantaramanant; Decha Sermwittayawong; Kusumarn Noipha; Nongporn Hutadilok-Towatana; Rapepun Wititsuwannakul.

β-glucan-containing polysaccharide extract from the grey oyster mushroom [Pleurotus sajor-caju (Fr.) Sing.] stimulates glucose uptake by the L6 myotubes

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Agung Endro Nugroho; Gina Kusumaramdani; Amalia Widyaninggar; Dian Prasetyo Anggoro; Suwidjiyo Pramono.

Antidiabetic effect of combinations of n-hexane insoluble fraction of ethanolic extract of Andrographis paniculata with other traditional medicines

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Vittayanont, M; Jaroenviriyapap, T.

Production of crude chondroitin sulfate from duck trachea

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Mackaman, P; Tangsuphoom, N; Chavasit, V.

Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves

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Narsing Rao, G; Prabhakara Rao, P. G; Satyanarayana, A.

Chemical, fatty acid, volatile oil composition and antioxidant activity of shade dried neem (Azadirachta Indica L.) flower powder

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Eshra, D. H; El-Iraki, S. M; Abo Bakr, T. M.

Performance of starch hydrolysis and production of corn syrup using some commercial enzymes

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Boubaker, K; Eltaief, K; Sami, A.

Conception and development of a new product: canned sardines with red pepper or with Harissa sauce

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Berhanu Andualem.

Isolation and screening of amylase producing thermophilic spore forming Bacilli from starch rich soil and characterization of their amylase activities using submerged fermentation

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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

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International Food Research Journal

International Food Research Journal

Volume 21, No. 2, 2014