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International Food Research Journal
International Food Research Journal
Volume 20, No. 6, 2013
Omar, N. A; Praveena, S. M; Aris, A. Z; Hashim, Z.
Bioavailability of heavy metal in rice using in vitro digestion model
Lee, J.-H; Choi, K. H; Kim, S. H; Park, K. S; Park, S. H; Kim, J. S; Kang, S. A; Cheong, C.
Physicochemical characteristics and electric conductivity of various fruit wines
Ivanova, P; Chalova, V; Koleva, L; Pishtiyski, I.
Amino acid composition and solubility of proteins isolated from sunflower meal produced in Bulgaria
Rigane, G; Ben Younes, S; Ghazghazi, H; Ben Salem, R.
Investigation into the biological activities and chemical composition of Calendula officinalis L. growing in Tunisia
Rajkumar, J. S. I.
Arsenic effects on growth parameters of Indian prawn, Penaeus indicus
Tan, C. C; Karim, A. A; Latiff, A. A; Gan, C. Y; Ghazali, F. C.
Extraction and characterization of pepsin-solubilized collagen from the body wall of crown-of-thorns Starfish (Acanthaster planci)
Chunthanom, P; Chaikham, P; Jannok, P; Chumroenphat, T.
Aroma volatile profiles of flavored cashew tea with licorice root addition
Odenigbo, A. M; Asumugha, V. U; Ubbor, S; Ngadi, M.
In vitro starch digestibility of plantain and cooking-banana at ripe and unripe stages
Ding, P; Diana, J.
Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage
Wadikar, D. D; Premavalli, K. S.
Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology
Fatma, Z. N; Bety Wahyu, H; Waluyo.
The effect of peptide (Asp – Glu) synthetic base on sterilized fermented soymilk on lipid profile of Sprague Dawley rats
Haslaniza, H; Maskat, M. Y; Wan Aida, W. M; Mamot, S; Saadiah, I.
Optimization of enzymatic hydrolysis of cockle (Anadara Granosa) meat wash water precipitate for the development of seafood flavor
Alemu, Tewodros; Seifu, Eyassu; Bezabih, Amsalu.
Physicochemical properties of honey produced in Sekota district, northern Ethiopia
Chaikham, P; Chunthanom, P; Apichartsrangkoon, A.
Storage stability of pennywort juice as affected by high pressure and thermal processing
Sun, J; Wang, Q.-J; Huang, J; Hou, Y.-D; Chen, Y.-F; Su, X.-R.
Influence of heating temperature on the development of volatile compounds in bigeye tuna meat (Thunnus obesus) as assessed by E-nose and SPME-GC/MS
Ratnasari, I; Yuwono, S. S; Nusyam, H; Widjanarko, S. B.
Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin
Ashogbon, A. O; Akintayo, E. T.
Isolation and characterization of starches from two cowpea (Vigna unguiculata) cultivars
Jalarama Reddy, K; Pandey, M. C; Harilal, P. T; Radhakrishna, K.
Optimization and quality evaluation of freeze dried mutton manchurian
Odunsi, A. A; Akinwumi, A.O; Falana, O. I.
Replacement value of hatchery waste meal for fish meal in the diet of laying Japanese Quail (Coturnix coturnix japonica)
Razavi, S. M. A; HasanAbadi, M; Ghadiri, Gh. R; Salehi, E. A.
Rheological interaction of sage seed gum with xanthan in dilute solution
Tan, M. C; Tan, C. P; Ho, C. W.
Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems
Dajanta, K; Janpum, P; Leksing, W.
Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: A comparative study of Thai fermented soybeans (thua nao)
Kasote, D. M; Pawar, N. M; Sadgir, S. K; Bharati, K. T; Jagtap, S. D; Hegde, M. V.
Antioxidant and collagenase inhibitory activity of ether soluble phenolic components of n-butanol fraction (ESP-BF) of flaxseed
Cosmai, L; Summo, C; Caponio, F; Paradiso, V. M; Gomes, T.
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation
Khampas, S; Lertrat, K; Lomthaisong, K; Suriharn, B.
Variability in phytochemicals and antioxidant activity in corn at immaturity and physiological maturity stages
Nadanasabapathi, S; Rufia. J; Manju, V.
Invitro free radical scavenging activity and bioavailability of dietary compounds caffeine, caffeic acid and their combination
Development and evaluation of antioxidant activity of tomato based confectionary
Rabeta, M. S; Vithyia, M.
Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea
Touati, N; Chaalal, M; Kadji, H; Louaileche, H.
Screening of phytochemical content of commercial apricot- and orangebased beverages and its relationship with antioxidant capacity
Islam, F; Islam, S; Nandi, N. C; Satter, M. A.
Essential oil composition from the flowers of Alstonia scholaris of Bangladesh
Gavahian, M; Hashemi, S. M. B; Mousavi Khaneghah, A; Mazaheri Tehrani, M.
Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise
Rubalya Valantina, S; Chandiramouli, R; Neelamegam, P.
Detection of adulteration in olive oil using rheological and ultrasonic parameters
Sharma, S; Goyal, R; Barwal, S.
Domestic processing effects on physicochemical, nutritional and anti-nutritional attributes in soybean (Glycine max L. Merill)
Audu, S. S; Aremu, M. O; Lajide, L.
Influence of traditional processing methods on the nutritional composition of lack turtle bean (Phaseolus vulgaris L.) grown in Nigeria
Ismat, G. A; Khogali, E. A; Azhari, O. A; Babiker, E. E.
Effect of radiation process followed by traditional treatments on nutritional and antinutritional attributes of sorghum cultivar
Huawei, Z; Xiaowen, W; Elshareif, O; Hong, L; Qingrui, S; Lianfu, Z.
Isomerisation and degradation of lycopene during heat processing in simulated food system
Kulkarni, A. S; Joshi, D. C.
Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder
Sadaf, J; Bibi, A; Raza, S; Waseem, K; Jilani, M. S; Ullah, G.
Peanut butter incorporation as substitute for shortening in biscuits: Composition and acceptability studies
Guil-Guerrero, J. L; Rincón-Cervera, M. Á; Venegas-Venegas, C. E; Ramos-Bueno, R. P; Suárez, M. D.
Highly bioavailable α-linolenic acid from the subcutaneous fat of the Palaeolithic Relict “Galician horse”
Triyasmono, L; Riyanto, S; Rohman, A.
Determination of iodine value and acid value of red fruit oil by infrared spectroscopy and multivariate calibration
Tallapragada, P; Dikshit, R; Dessai, P. T.
Effect of glycerol as a sole carbon source on Monascus sp. for pigment production
Hoa, B. T; Hung, P. V.
Optimization of nutritional composition and fermentation conditions for cellulase and pectinase production by Aspergillus oryzae using response surface methodology
Prayoga, R. D; Murwani, R; Anwar, S.
Polyphenol extracts from low quality cocoa beans: antioxidant, antibacterial and food colouring properties
Hashemi, S. M. B; Shahidi, F; Mortazavi, S. A; Milani, E; Eshaghi, Z.
Metabolism of extracted inulin from Helianthus tuberosus by Lactobacillus strains isolated from traditional Kordish cheese
Dzigbordi, B; Adubofuor, J; Faustina Dufie, W.-M.
The effects of different concentrations of natamycin and the point of addition on some physicochemical and microbial properties of vanilla-flavoured yoghurt under refrigerated condition
Golshan Tafti, A; Peighambardoust, S. H; Hejazi, M. A.
Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran)
Yoke-Kqueen, C; Teck-Ee, K; Son, R; Yoshitsugu, N; Mitsuaki, N.
Molecular characterisation of Vibrio parahaemolyticus carrying tdh and trh genes using ERIC-, RAPD- and BOX-PCR on local Malaysia bloody clam and Lala
Suria, M. S; Adlin Azlina, A. K; Mohd Afendy, A. T; Zamri, I.
Multiplex Polymerase Chain Reaction (PCR) efficiency in detection of pathogenic Escherichia coli O157:H7
Loo, Y. Y; Puspanadan, S; Goh, S. G; Kuan, C. H; Chang, W. S; Lye, Y. L; John, Y. H. T; Rukayadi, Y; Yoshitsugu, N; Nishibuchi, M; Son, R.
Quantitative detection and characterization of Shiga toxin-producing Escherichia coli O157 and non-O157 in raw vegetables by MPN-PCR in Malaysia
Zainin, N. S; Lau, K. Y; Zakaria, M; Son, R; Abdull Razis, A. F; Rukayadi, Y.
Antibacterial activity of Boesenbergia rotunda (L.) Mansf. A. extract against Escherichia coli
Archana, C. P; Deepu, V; Geetha, S. P; Indira, B.
RAPD assessment for identification of clonal fidelity of microrhizome induced plants of Turmeric (Curcuma longa L.) cultivars
Shweta, S; Madhavan, S; Paranidharan, V; Velazhahan, R.
Detection of Aspergillus flavus in maize kernels by conventional and real-time PCR assays
Mendes, M; Pereira, R; Sousa Pinto, I; Carvalho, A.P; Gomes, A.M.
Antimicrobial activity and lipid profile of seaweed extracts from the North Portuguese Coast
Mahmoudi, R; Asadpour, R; Pajohi Alamoti, M. R; Golchin, A; Kiyani, R; Mohammad Pour, R; Altafy, K.
Raw cow milk quality: Relationship between antibiotic residue and somatic cell count
Moosavy, M. H; Roostaee, N; Katiraee, F; Habibi-Asl B; Mostafavi, H; Dehghan, P.
Aflatoxin M1 occurrence in pasteurized milk from various dairy factories in Iran
Afoakwa, E. O; Mensah-Brown, H; Budu, A. S; Mensah, E.
Risk assessment of vacuum-packed pouched tuna chunks during industrial processing using ISO 22000 and HACCP systems
Nazim, M. U; Mitra, K; Rahman, M. M; Abdullah, A. T. M; Parveen, S.
Evaluation of the nutritional quality and microbiological analysis of newly developed soya cheese
Sangwanich, S; Sangchote, S; Leelasuphakul, W.
Biocontrol of Citrus green mould and postharvest quality parameters
Apetorgbor, A. K; Dzomeku, M; Apetorgbor, M. M.
Growth factors and cultivation of Pleurotus tuber-regium on selected plant wastes
Fasahat, P; Abdullah, A; Muhammad, K; Wickneswari, R.
Expression of a key gene involved in the biosynthetic pathway of vitamin E in red pericarp and white rice grains
Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus
Bhusari, S. I; Desai, V. D; Nalavade, M. L; Wadkar, S. S; Ghosh, J. S.
Fermentation and characterization of wine from fruits of Phoenix dactylifera, using Saccharomyces cerevisae NCIM 3495
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