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International Food Research Journal


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International Food Research Journal

Volume 21, No. 3, 2014

Abida, J; Rayees, B; Masoodi, F.A.
Pulsed light technology: a novel method for food preservation
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1
Harith, Z.T; Ting, C.H; Zakaria, N.N.A.
Coffee packaging: Consumer perception on appearance, branding and pricing
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2
Garnida, N; Tjakraatmadja, J.H; Nasution, R.A; Purwanegara, M.S.
Restructuring knowledge of organic customer profile within KM-CRM framework
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3
Nasyira, M.N; Othman, M; Ghazali, H.
Predictors of intention to stay for employees of casual dining restaurant in Klang Valley area
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4
Herdiana, D.S; Pratikto; Sudjito, S; Fuad, A.
Policy of extended producer responsibility (case study)
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5
Tey, Y.S; Brindal, M; Fatimah, M.A; Kusairi, M.N; Ahmad Hanis, I.A.H; Suryani, D.
The impact of service quality on business commitment in B2B segment of agribusiness: An exploratory study of HORECA sector in Malaysia
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6
Darmanto, Y.S; Agustini, T.W,; Swastawati, F; Al Bulushi, I.
The effect of fish bone collagens in improving food quality
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7
Addeen, A; Benjakul, S; Wattanachant, S; Maqsood, S.
Effect of Islamic slaughtering on chemical compositions and post-mortem quality changes of broiler chicken meat
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8
Chang, S.K; Hamajima, H; Amin, I; Yanagita, T; Mohd. Esa, N; Baharuldin, M.T.H.
Cytotoxicity effect of oil palm (Elaeis guineensis) kernel protein hydrolysates
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9
Kathleen, M.M; Samuel, L; Felecia, C; Ng K. H; Lesley, M.B; Kasing, A.
(GTG)5-PCR analysis and 16S rRNA sequencing of bacteria from Sarawak aquaculture environment
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10
Micky, V; Nur Quraitu’ Aini, T; Velnetti, L; Patricia Rowena, M.B; Christy, C; Lesley Maurice, B.
Development of a SYBR green based real-time polymerase chain reaction assay for specific detection and quantification of Vibrio parahaemolyticus from food and environmental samples
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11
Kamal, R.M; Merwad, A.M; Ali, S.A; Saber, T.M; Bayoumi, M.A.
Applicability of RIDA®QUICK Verotoxin/O157 Combi kit for detection of Shiga toxin producing Escherichia coli O157:H7 in raw milk
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12
Ariza, B.T.S; Mufida, D.C; Fatima, N.N; Hendrayati, T.I; Wahyudi, T; Misnawi.
In vitro antibacterial activity of cocoa ethanolic extract against Escherichia coli
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13
Ali, Akbar; Uzma Sitara; Shabir, Ahmed khan; Ali, Imran; Khan, Muhammad Iftikhar; Phadungchob, Tanrawee; Anal, Anil Kumar.
Presence of Escherichia coli in poultry meat: A potential food safety threat
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14
Thippeswamy, S; Mohana, D.C; Abhishek, R.U; Manjunath, K.
Inhibitory effect of alkaloids of Albizia amara and Albizia saman on growth and fumonisin B1 production by Fusarium verticillioides
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15
Ong, Khai Lun; Tan, Bee Wai; Liew, Siew Ling.
Pineapple cannery waste as a potential substrate for microbial biotranformation to produce vanillic acid and vanillin
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16
Setyawardani, T; Rahayu, W.P; Maheswari, R.R; Palupi, N.S.
Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk
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17
Bomdespacho, L.Q; Cavallini, D.C.U; Zavarizi, A.C.M; Pinto, R.A; Rossi, E.A.
Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger
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18
Suhartatik, N; Cahyanto, M.N; Rahardjo, S; Miyashita, M; Rahayu, E.S.
Isolation and identification of lactic acid bacteria producing β glucosidase from Indonesian fermented foods
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19
Minarny, G; Purnomo, H; Asriani; Djalal Rosyidi.
Fatty acid profile of fish from Central Sulawesi, Indonesia
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20
Rajan, Nithiya Shanmuga; Bhat,Rajeev; Karim, A.A.
Preliminary studies on the evaluation of nutritional composition of unripe and ripe ‘Kundang’ fruits (Bouea macrophylla Griffith)
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21
Zhu, Hongmei.
Accumulation and distribution of selenium in different parts and macromolecule of Se-enriched Tartary Buckwheat (Fagopyrum tataricum Gaertn.) during germination
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22
Sangthawan, S; Anprung, P.
Enzymatically depolymerized mangosteen aril pectin as a stabilizer for low cholesterol mayonnaise
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23
Khawas, P; Das, A.J; Dash, K.K; Deka, S.C.
Thin-layer drying characteristics of Kachkal banana peel (Musa ABB) of Assam, India
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24
Zzaman, W; Issara, U; Febrianto, N.F; Yang, T.A.
Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter
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25
Wariyah, Ch; Anwar, C; Astuti, M; Supriyadi.
Pasting properties of calcium-fortified rice
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26
Luo, Yuwei; Xie, Weihua; Hao, Zhenping; Jin, Xiaoxiao; Wang, Qian.
The impact of processing on in vitro bioactive compounds bioavailability and antioxidant activities in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.)
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27
Venkatachalam, K; Rangasamy, R; Krishnan, V.
Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India
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28
Siriamornpun, Sirithon; Sriket, Chodsana; Sriket, Pornpimol.
Phytochemicals of Thai local edible herbs
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29
Moko, E.M; Purnomo, H; Kusnadi, J; Ijong, F.G.
Phytochemical content and antioxidant properties of colored and non colored varieties of rice bran from Minahasa, North Sulawesi, Indonesia
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30
Benmeziane, F; Djamai, R; Cadot, Y; Seridi, R.
Optimization of extraction parameters of phenolic compounds from Algerian fresh table grapes, (Vitis Vinifera)
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31
Nur Syukriah, A.R; Liza, M.S; Harisun, Y; Fadzillah, A.A.M.
Effect of solvent extraction on antioxidant and antibacterial activities from Quercus infectoria (Manjakani)
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32
Hasmida, M.N; Nur Syukriah, A.R; Liza, M.S; Mohd Azizi, C.Y.
Effect of different extraction techniques on total phenolic content and antioxidant activity of Quercus infectoria galls
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33
Harish, A; Rashmi, M; Krishna Murthy, T.P; Blessy, B.M; Ananda, S.
Mathematical modeling of thin layer microwave drying kinetics of elephant foot yam (Amorphophallus paeoniifolius)
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34
Cher Pin, S; Rashmi, W; Khalid, M; Chong, C.H; Woo, M.W; Tee, L.H.
Simulation of spray drying on Piper betle Linn extracts using computational fluid dynamics
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35
Neeharika, T.S.V.R; Prasanna Rani, K.N; Prathap Kumar, T; Karuna, M.S.L; Prasad, R.B.N.
Optimization of continuous hydrogenation of soybean lecithin using factorial design
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36
Yuliana, N.D; Rosa, D; Budijanto, S; Verpoorte, R; Choi, Y.H.
Identification of adenosine A1 receptor ligands from Morus alba L. stem bark by NMR metabolomics approach
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37
Watanawan, C; Wasusri, T; Srilaong, V; Wongs-Aree, C; Kanlayanarat, S.
Near infrared spectroscopic evaluation of fruit maturity and quality of export Thai mango (Mangifera indica L. var. Namdokmai)
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38
Tongtao, S; Srilaong, V; Boonyaritthongchai, P; Wasusri, T; Kanlayanarat, S; Noichinda, S; Bodhipadma, K; Khumjareon, S.
Sugar metabolism during postharvest storage of ‘Rongrien’ rambutan fruit at different stages of maturity
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39
Ali, M.A; Daud, A.S.M; Latip, R.A; Othman, N.H; Islam, M.A.
Impact of chicken nugget presence on the degradation of canola oil during frying
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40
Adeyemi, K.D; Mislan, N; Aghwan, Z.A; Sarah, S.A; Sazili, A.Q.
Myofibrillar protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods
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41
Kammapana, L; Jitareerat, P; Wongs-Aree, C; Yamauchi, N; Kondo, S; Srilaong, V.
Fruit developmental changes in abscisic and jasmonic acid contents of dragon fruit (Hylocereous undatus)
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42
Nagarnaik, Mukund; Dhakulkar, Anil; Pandya, Girish.
Study of quality control and uncertainty in estimation of capsaicinoids content and pungency in real chili samples using RP – HPLC
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43
Brizio, Ana Paula Dutra Resem; Prentice, Carlos.
Effects of temperature variation in the simulation of the supply chain of poultry products
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44
Paul, Sanjib Kumar; Dutta, Himjyoti; Mahanta, Charu Lata; Prasanna Kumar, G.V.
Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine.
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45
Irakiza, G; Dusabumuremyi, J.C; Mwunamuko J; Ndayambaje, V; Hategekimana, J.P; Nyagahungu, I; Ongol, M.P.
Retention of β-carotene, vitamin C and sensory characteristics of orange fleshed sweet potato syrup during storage
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46
Peano, C; Giuggioli, N.R; Girgenti,V.
Effect of different packaging materials on postharvest quality of cv. Envie2 strawberry
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47
Xie, J; Ye, H.Y; Luo, X.F.
An efficient preparation of chondroitin sulfate and collagen peptides from shark cartilage
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48
Ahn J.H; Kang C.-S; Jeung J.-U; Baik B.-K; Peña R.J; Park C.S.
Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume
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49
Ma, D.Y; Zhang, J; Lou, X.Y; Wang, X.N; Wang, C.Y; Guo, T.C.
Color, cooking properties and texture of yellow alkaline noodles enriched with millet and corn flour
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50
Onyenekwe, P.C; Odeh, C; Enemali, M.O.
Identification and quantification of headspace volatile constituents of okpehe, fermented Prosopis africana seeds
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51
Saragih, B; Pasiakan, M; Saraheni; Wahyudi, D.
Effect of herbal drink plants Tiwai (Eleutherine Americana Merr) on lipid profile of hypercholesterolemia patients
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52
Sharma, R; Manikantan, M.R; Ranote, P.S; Singh, T.
Rheological behavior of litchi juice concentrates during storage
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53
Ee, S.C; Bakar, J; Kharidah, M; Dzulkifly, M.H; Noranizan, A.
Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage
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54
Majzoobi, M; Abedi, E.
Effects of pH changes on functional properties of native and acetylated wheat gluten
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55
Detduangchan, N; Sridach, W; Wittaya, T.
Enhancement of the properties of biodegradable rice starch films by using chemical crosslinking agents
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56
Kurniawati, M; Yuliana, N.D; Budijanto, S.
The effect of single screw conveyor stabilization on free fatty acids, α-tocoferol, and γ- oryzanol content of rice bran
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57
Adubofuor, J; Dzigbordi B; Wireku-Manu, F.D.
Comparative studies on the qualities of seven brands of vanilla-flavoured stirred yoghurts produced within the Kumasi Metropolis of Ghana
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58
Kamal, R.M; Bayoumi, M.A; Abd El Aal, S.F.A.
Correlation between some direct and indirect tests for screen detection of subclinical mastitis
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59
Tan, B.H; Azhar, M.E.
Physicochemical properties and composition of Snakehead fish (Channa striatus) whole fillet powder prepared with pre-filleting freezing treatments
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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 (2017)
H-Index 7
Immediacy Index 0.000
Rank 0
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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