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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 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 (2017)
H-Index 8
Immediacy Index 0.002
Rank 24/42,Q3(Sciences )
24/42,Q3(Sciences )
8/21,Q2(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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