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International Food Research Journal


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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 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 (2018)
H-Index 8
Immediacy Index 0.000
Rank 28/30,Q4(Sciences )
28/30,Q4(Sciences )
14/17,Q4(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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