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International Food Research Journal


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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
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1
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
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2
Ivanova, P; Chalova, V; Koleva, L; Pishtiyski, I.
Amino acid composition and solubility of proteins isolated from sunflower meal produced in Bulgaria
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3
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
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4
Rajkumar, J. S. I.
Arsenic effects on growth parameters of Indian prawn, Penaeus indicus
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5
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)
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6
Chunthanom, P; Chaikham, P; Jannok, P; Chumroenphat, T.
Aroma volatile profiles of flavored cashew tea with licorice root addition
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7
Odenigbo, A. M; Asumugha, V. U; Ubbor, S; Ngadi, M.
In vitro starch digestibility of plantain and cooking-banana at ripe and unripe stages
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8
Ding, P; Diana, J.
Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage
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9
Wadikar, D. D; Premavalli, K. S.
Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology
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10
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
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11
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
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12
Alemu, Tewodros; Seifu, Eyassu; Bezabih, Amsalu.
Physicochemical properties of honey produced in Sekota district, northern Ethiopia
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13
Chaikham, P; Chunthanom, P; Apichartsrangkoon, A.
Storage stability of pennywort juice as affected by high pressure and thermal processing
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14
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
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15
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
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16
Ashogbon, A. O; Akintayo, E. T.
Isolation and characterization of starches from two cowpea (Vigna unguiculata) cultivars
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17
Jalarama Reddy, K; Pandey, M. C; Harilal, P. T; Radhakrishna, K.
Optimization and quality evaluation of freeze dried mutton manchurian
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18
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)
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19
Razavi, S. M. A; HasanAbadi, M; Ghadiri, Gh. R; Salehi, E. A.
Rheological interaction of sage seed gum with xanthan in dilute solution
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20
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
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21
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)
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22
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
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23
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
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24
Khampas, S; Lertrat, K; Lomthaisong, K; Suriharn, B.
Variability in phytochemicals and antioxidant activity in corn at immaturity and physiological maturity stages
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25
Nadanasabapathi, S; Rufia. J; Manju, V.
Invitro free radical scavenging activity and bioavailability of dietary compounds caffeine, caffeic acid and their combination
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26
Soma, S.
Development and evaluation of antioxidant activity of tomato based confectionary
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27
Rabeta, M. S; Vithyia, M.
Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea
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28
Touati, N; Chaalal, M; Kadji, H; Louaileche, H.
Screening of phytochemical content of commercial apricot- and orangebased beverages and its relationship with antioxidant capacity
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29
Islam, F; Islam, S; Nandi, N. C; Satter, M. A.
Essential oil composition from the flowers of Alstonia scholaris of Bangladesh
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30
Gavahian, M; Hashemi, S. M. B; Mousavi Khaneghah, A; Mazaheri Tehrani, M.
Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise
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31
Rubalya Valantina, S; Chandiramouli, R; Neelamegam, P.
Detection of adulteration in olive oil using rheological and ultrasonic parameters
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32
Sharma, S; Goyal, R; Barwal, S.
Domestic processing effects on physicochemical, nutritional and anti-nutritional attributes in soybean (Glycine max L. Merill)
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33
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
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34
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
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35
Huawei, Z; Xiaowen, W; Elshareif, O; Hong, L; Qingrui, S; Lianfu, Z.
Isomerisation and degradation of lycopene during heat processing in simulated food system
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36
Kulkarni, A. S; Joshi, D. C.
Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder
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37
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
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38
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”
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39
Triyasmono, L; Riyanto, S; Rohman, A.
Determination of iodine value and acid value of red fruit oil by infrared spectroscopy and multivariate calibration
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40
Tallapragada, P; Dikshit, R; Dessai, P. T.
Effect of glycerol as a sole carbon source on Monascus sp. for pigment production
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41
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
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42
Prayoga, R. D; Murwani, R; Anwar, S.
Polyphenol extracts from low quality cocoa beans: antioxidant, antibacterial and food colouring properties
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43
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
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44
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
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45
Golshan Tafti, A; Peighambardoust, S. H; Hejazi, M. A.
Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran)
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46
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
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47
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
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48
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
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49
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
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50
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
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51
Shweta, S; Madhavan, S; Paranidharan, V; Velazhahan, R.
Detection of Aspergillus flavus in maize kernels by conventional and real-time PCR assays
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52
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
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53
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
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54
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
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55
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
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56
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
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57
Sangwanich, S; Sangchote, S; Leelasuphakul, W.
Biocontrol of Citrus green mould and postharvest quality parameters
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58
Apetorgbor, A. K; Dzomeku, M; Apetorgbor, M. M.
Growth factors and cultivation of Pleurotus tuber-regium on selected plant wastes
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59
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
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60
Afsah-Hejri, L.
Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus
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61
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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62
  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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