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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

Online first

Volume 26, No. 6, December 2019

Volume 26, No. 5, October 2019

Volume 26, No. 4, August 2019

Volume 26, No. 3, June 2019

Volume 26, No. 2, April 2019

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International Food Research Journal

International Food Research Journal

Volume 20, No. 6, 2013