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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

Online first

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

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International Food Research Journal

International Food Research Journal

Volume 21, No. 2, 2014