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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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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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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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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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Rajkumar, J. S. I.

Arsenic effects on growth parameters of Indian prawn, Penaeus indicus

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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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Chunthanom, P; Chaikham, P; Jannok, P; Chumroenphat, T.

Aroma volatile profiles of flavored cashew tea with licorice root addition

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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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Ding, P; Diana, J.

Physico-chemical changes in dabai (Canarium odontophyllum Miq.) fruit during modified atmosphere storage

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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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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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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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Alemu, Tewodros; Seifu, Eyassu; Bezabih, Amsalu.

Physicochemical properties of honey produced in Sekota district, northern Ethiopia

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Chaikham, P; Chunthanom, P; Apichartsrangkoon, A.

Storage stability of pennywort juice as affected by high pressure and thermal processing

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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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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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Ashogbon, A. O; Akintayo, E. T.

Isolation and characterization of starches from two cowpea (Vigna unguiculata) cultivars

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Jalarama Reddy, K; Pandey, M. C; Harilal, P. T; Radhakrishna, K.

Optimization and quality evaluation of freeze dried mutton manchurian

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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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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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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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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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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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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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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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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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Soma, S.

Development and evaluation of antioxidant activity of tomato based confectionary

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Rabeta, M. S; Vithyia, M.

Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea

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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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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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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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Rubalya Valantina, S; Chandiramouli, R; Neelamegam, P.

Detection of adulteration in olive oil using rheological and ultrasonic parameters

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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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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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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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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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Kulkarni, A. S; Joshi, D. C.

Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder

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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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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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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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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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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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Prayoga, R. D; Murwani, R; Anwar, S.

Polyphenol extracts from low quality cocoa beans: antioxidant, antibacterial and food colouring properties

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Sangwanich, S; Sangchote, S; Leelasuphakul, W.

Biocontrol of Citrus green mould and postharvest quality parameters

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Apetorgbor, A. K; Dzomeku, M; Apetorgbor, M. M.

Growth factors and cultivation of Pleurotus tuber-regium on selected plant wastes

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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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Afsah-Hejri, L.

Saprophytic yeasts: effective biocontrol agents against Aspergillus flavus

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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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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

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International Food Research Journal

International Food Research Journal

Volume 20, No. 6, 2013