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International Food Research Journal
 

International Food Research Journal

Volume 21, No. 4, 2014

Santiago-Urbina, J.A; Ruíz-Terán, F.
Microbiology and biochemistry of traditional palm wine produced around the world
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1
Siddiqui, Md. Wasim; Yadav, S.K; Dhua, R.S; Ahmad, M.S.
Ensuring food security through golden revolution: prospects, achievements, and bottlenecks
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2
Jamshidi, M; Barzegar, M; Sahari, M.A.
Effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea
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3
Balfour, S.T; Badrie, N; Chang Yen, I; Chatergoon, L.
Microbiological, physical and sensory quality of marine shrimp (Peneaus spp.) sold by vendors in Trinidad, West Indies
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4
Abekhti, A; Daube, G; Kihal, M.
Isolation and identification of dominant osmophilic Leuconostoc strains from traditional date product “Btana”
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5
Kathiravan, T; Nadanasabapathi, S; Kumar, R.
Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice
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6
Kristanti, R.A; Hadibarata, T; Punbusayakul, N.
Beneficial effects of commercial Assam green tea infusion on the microbial growth and oxidative stability of cooked beef
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7
Ng, K.H; Samuel, L; Kathleen, M.M; Leong, S.S; Felecia, C.
Distribution and prevalence of chloramphenicol-resistance gene in Escherichia coli isolated from aquaculture and other environment
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8
Parveen, S; Das, S; Begum, A; Sultana, N; Hoque, M.M; Ahmad, I.
Microbiological quality assessment of three selected spices in Bangladesh
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9
Tangtua, J.
Evaluation and comparison of microbial cells disruption methods for extraction of pyruvate decarboxylase
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10
Yahya; Happy, N; Yenny, R; Soemarno.
Characteristic of extracelluler metabolic of coastal ecosystem bacteria producing histidine decarboxylase crude
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11
Tang, J.Y.H; Wan-Rosli, W.F; Abdul-Razak, N.H; Yeo, C.C; Abu Bakar, C.A; Son, R.
Incidence and antibiogram of Vibrio parahaemolyticus in processed and frozen bivalve mollusks in Kuala Terengganu, Malaysia
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12
Han, D; San, N.O; Angun, P; Onarman Umu, O.C; Demirci, A; Tekinay, T.
Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26
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13
Singh, Parminder; Sahoo, Jhari; Chatli, Manish K; Biswas, Ashim K.
Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C)
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14
Botti, L.C.M; Bócoli, P.F.J; Leber, A.S.M.L; Parada, L.B; Tribst, A.A.L; Cristianini, M.
Sanitation of plastic bottles using ozonated water
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15
Jayaprabha, N; Balakrishnan, S; Purusothaman, S; Indira, K; Srinivasan, M; Anantharaman, P.
Bioaccumulation of heavy metals in flying fishes along southeast coast of India
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16
Singh, U.S; Mishra, U.S; Mishra, B.B.
Vertical coordination for optimization of the vegetable supply chain
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17
Nagai, T; Tanoue, Y; Kai, N; Suzuki, N.
Collagen hydrolysates derived from Yezo sika deer (Cervus nippon yesoensis) tendon have highly health-promoting potentials
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18
Aberoumand, Ali.
Studies on the effects of processing on food quantity of two selected consumed marine fishes in Iran
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19
Febrinda, A.E; Yuliana, N.D; Ridwan, E; Wresdiyati, T; Astawan, M.
Hyperglycemic control and diabetes complication preventive activities of Bawang Dayak (Eleutherine palmifolia L. Merr.) bulbs extracts in alloxan-diabetic rats
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20
Islam, F; Bhattacharjee, S.C; Khan, S.S.A; Rahman, S.
Determining the magnesium concentration from some indigenous fruits and vegetables of Chittagong region, Bangladesh
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21
Huang, Z.H.
Development of an indirect competitive ELISA for detection of danofloxacin residue in milk
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22
Shivmurti, S; Harshit, P; Rinkita, P; Smit, P.
Comparison of chemical properties of milk when conventionally and ohmically heated
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23
Herdiana, D.S; Pratikto; Sudjito, S; Fuad, A.
Alternative model extended producer responsibility waste products of fish canning industry the concept of green manufacturing and corporate social responsibility
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24
Sara, R.R; Ismail, M.M; Kamarulzaman, N.H; Mohamed, Z.A.
The impact of government incentives on financial viability of selected aquaculture species in Malaysia
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25
Ayim-Akonor, M; Akonor, P.T.
Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area
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26
Nivedhini, V; Chandran, R; Parimelazhagan, T.
Chemical composition and antioxidant activity of Cucumis dipsaceus Ehrenb. Ex Spach fruit
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27
Murthy, Hosakatte Niranjana; Manohar, Siragambi Hanamanthagouda; Naik, Poornananda Madhava; Eun, Jung Lee; Kee, Yoeup Paek.
Physicochemical characteristics and antioxidant activity of Lavandula bipinnata seed oil
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28
Bachir bey, M; Meziant, L; Benchikh, Y; Louaileche, H.
Deployment of response surface methodology to optimize recovery of dried dark fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity
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29
Ibrahim, N.A; Mustafa, S; Ismail, A.
Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas
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30
Dang, Q.T; Phan, N.N.
Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin
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31
Dvorackova, Eva; Snoblova, Marie; Hrdlicka, Petr.
Content of phenolic compounds in herbs used in the Czech Republic
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32
Afifa, K; Kamruzzaman, M; Mahfuza, I; Afzal, H; Arzina, H; Roksana, H.
A comparison with antioxidant and functional properties among five mango (Mangifera indica L.) varieties in Bangladesh
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33
Flavia, P; Zorica, V; Delia, B.
Effects of temperature and storage time on the quality of alimentary animal fats
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34
Ganorkar, P.M; Jain, R.K.
Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies
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35
Selmo, M.S; Salas-Mellado, M.M.
Technological quality of bread from rice flour with Spirulina
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36
Bezbaruah, B.J; Hazarika, M.K.
Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying
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37
Aftab, A.K; Mahesar, S.A; Khaskheli, A.R; Sherazi, S.T.H; Sofia, Q; Zakia, K.
Gas chromatographic coupled mass spectroscopic study of fatty acids composition of Nigella sativa L. (KALONJI) oil commercially available in Pakistan
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38
Deshmukh, Pranjal S; Manjunatha, S.S; Raju, P.S.
Influence of moisture content on thermophysical properties of enzyme clarified sapota (Achras sapota L.) juice
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39
Abhishek, Virat; Kumar, R; George, Johnsy; Nataraju, S; Lakshmana, J.H; Kathiravan, T; Madhukar, N; Nadanasabapathi, S.
Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches
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40
Selvaraj, K; Chowdhury, R; Bhattacharjee, C.
Optimization of the solvent extraction of bioactive polyphenolic compounds from aquatic fern Azolla microphylla using response surface methodology
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41
Chong, P.H; Yusof, Y.A; Aziz, M.G; Mohd. Nazli, N; Chin, N.L; Syed Muhammad, S.K.
Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis
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42
Bhattacharya, M; Srivastav, P.P; Mishra, H.N.
Optimization of microwave-convective drying of Oyster mushrooms (Pleurotus ostreatus) using response-surface methodology
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43
Kumoro, A.C; Budiyati, C.S; Retnowati, D.S.
Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution
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44
Ponka, R; Fokou, E; Kansci, G; Beaucher, E; Piot, M; Leonil, J; Gaucheron, F.
Recipes, proximate and mineral compositions of some traditional sauces consumed in the Far North Region of Cameroon
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45
Palmeira, K.R; Rodrigues, B.L; Gaze, L.V; Freitas, M.Q; Teixeira, C.E; Marsico, E.T; Cruz, A.G; Conte Junior, C.A.
Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball
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46
Gnansounou, S.M; Noudogbessi, J.P; Yehouenou, B; Gbaguidi, A.N.M; Dovonon, L; Aina, M.P; Ahissou, H; Sohounhloue, D.
Proximate composition and micronutrient potentials of Dialium guineense wild growing in Benin
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47
Soad, H.T; Mehriz, A.M; Hanafy, M.A.
Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends
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48
Purwandari, U; Hidayati, D; Tamam, B; Arifin, S.
Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties
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49
Purwandari, U; Khoiri, A; Muchlis, M; Noriandita, B; Zeni, N.F; Lisdayana, N; Fauziyah, E.
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour
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50
Purwandari, U; Tristiana, G.R; Hidayati, D.
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level
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51
Makinde, F.M; Akinoso, R.
Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours
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52
Tharise, N; Julianti, E; Nurminah, M.
Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour
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53
Prestes, R.C; Leite, C.V.G; Kubota, E.H; Rosa, C.S; Kempka, A.P.
Development of low fat chicken mortadella using collagen as a fat substitute
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54
Sangkasanya, S; Lertsiri, S; Meenune, M.
Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong
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55
Phebe, Ding; Yap, Shi Ling.
Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit
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56
Roberta, M.S.A; Mariana, S.L.F; Édira, C.B.A.G.
Functional capacity of flour obtained from residues of fruit and vegetables
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57
Trejo-González, A.S; Loyo-González, A.G; Munguía-Mazariegos, M.R.
Evaluation of bread made from composite wheat-sweet potato flours
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58
Nurul, S.R; Asmah, R.
Variability in nutritional composition and phytochemical properties of red pitaya (Hylocereus polyrhizus) from Malaysia and Australia
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59
Chakraborty, K; Joseph, D; Chakkalakal , S.J.
Inter-annual variability and seasonal dynamics in lipid signatures of Leiognathus splendens (Cuvier, 1829)
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60
Reddy, B.S; Reddy, K.V.S.
Proximate composition of the fresh water prawn Macrobrachium rosenbergii in cultured and frozen stage from Nellore Coast, India
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61
  Journal Coverage
Volume 23, Supplementary Issue, 2016
Volume 23, No. 6, 2016
Volume 23, No. 5, 2016
Volume 23, No. 4, 2016
Volume 23, No. 3, 2016

  Indexation
Indexed by MyJurnal (2016)
H-Index 7
Immediacy Index 0.002
Rank 8/28,Q2(Sciences )
8/28,Q2(Sciences )
3/15,Q1(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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