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International Food Research Journal


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International Food Research Journal

Volume 21, No. 6, 2014

Noorfarahzilah, M; Lee, J. S; Sharifudin, M. S; Mohd Fadzelly, A.B; Hasmadi, M.
Applications of composite flour in development of food products
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1
Usha, K; Muthuukaruppan, M; Dhanalekshmi, U. M.
Disputes on escalating proof of vitamin D’s supplementation
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2
Inamdar, A.A; Suresh, D.S.
Application of color sorter in wheat milling
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3
Karthikeyan, R; Ravichandiran, K; Ramakrishnan, T.
Production of wine from Tamil Nadu traditional rice varieties
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4
Aravindran, S; Sahilah, A.M; Aminah, A.
Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)–southern hybridization analysis
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5
S. Kiumarsi; Jayaraman, K; Salmi Mohd Isa; Asra Varastegani.
Marketing strategies to improve the sales of bakery products of small-medium enterprise (SMEs) in Malaysia
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6
Ibrahim, A.B; Mohd Khan, A; Norrakiah, A.S; Intan Fazleen, Z.
Fresh water aquaculture fish consumption in Malaysia and heavy metals risk exposure to consumers
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7
Ogunkunle, A.T.J; Bello, O.S; Ojofeitimi, O.S.
Determination of heavy metal contamination of street-vended fruits and vegetables in Lagos state, Nigeria
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8
Md Saiful Islam; Hoque, M.F.
Concentrations of heavy metals in vegetables around the industrial area of Dhaka city, Bangladesh and health risk assessment
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9
Abdulmajid, N; Bautista, M. K; Bautista, S; Chavez, E; Dimaano, W; Barcelon, E.
Heavy metals assessment and sensory evaluation of street vended foods
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10
Norhidayah, M; Noorlaila, A; Nur Fatin Izzati, A.
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
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11
Azevedo, L.A; Campagnol, P.C.B.
Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers
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12
Asmah, R; Siti Sumaiyah, S.A; Nurul, S.R.
Comparison of protein, total fat, and omega-3 fatty acids content in yellowtail catfish (Pangasius pangasius) and long tail shad (Hilsa (clupea) macrura) in raw and pressurized fish
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13
Sasipa Kerdsrilek; Wunwiboon Garnjanagoonchorn.
Effect of duck egg white addition on textural properties and microstructure of rice noodles
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14
Jariyah; Widjanarko, S.B; Yunianta; Estiasih, T; Sopade, P.A.
Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches
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15
Ara, R; Motalab, M; Uddin, M.N; Fakhruddin, A.N.M; Saha, B.K.
Nutritional evaluation of different mango varieties available in Bangladesh
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16
Siti Nurshahbani, S; Azrina, A.
Trans fatty acids in selected bakery products and its potential dietary exposure
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17
Helmyati, S; Narendra, Y.H; Septi, P; Rochyana, I; Endri, Y.
The stability of double fortification of salt with iodine and iron in different storage conditions
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18
Shaheer, C.A; Hafeeda, P; Kumar, R; Kathiravan, T; Dhananjay Kumar; Nadanasabapathi, S.
Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice
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19
Khan, A. A; Butt, M.S; Randhawa, M.A; Karim, R; Sultan, M.T; Ahmed, W.
Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent
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20
Machado, A.R; Assis, L.M; Costa, J.A.V; Badiale-Furlong, E; Motta, A.S; Micheletto, Y.M.S; Souza-Soares, L.A.
Application of sonication and mixing for nanoencapsulation of the cyanobacterium Spirulina platensis in liposomes
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21
Winarti, C; Sunarti, T.C; Mangunwidjaja, D; Richana, N.
Preparation of arrowroot starch nanoparticles by butanol-complex precipitation, and its application as bioactive encapsulation matrix
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22
Hiroko Seki; Kazufumi Osako; Naoko Hamada-Sato.
Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle
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23
Afoakwa, E.O; Ofosu-Ansah, E; Takrama, J.F; Budu, A.S; Mensah-Brown, H.
Changes in chemical quality of cocoa butter during roasting of pulp preconditioned and fermented cocoa (Theobroma cacao) beans
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24
Kempka, A.P; Honaiser, T.C; Fagundes, E; Prestes, R.C.
Functional properties of soy protein isolate of crude and enzymatically hydrolysed at different times
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25
Maokam, C; Techawongstien, S; Chanthai, S.
Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on α-amylase activity
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26
Dasaesamoh, R; Seechamnanturakit, V.
Extraction and enzymatic depolymerization of gum from Artocarpus heterophyllus Lam. seeds
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27
Winarsi, H; Sasongko, N.D; Purwanto, A; Nuraeni, I.
Effect of cardamom leaves extract as antidiabetic, weight lost and hypocholesterolemic to alloxan-induced Sprague Dawley diabetic rats
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28
Arbind, K. C; Sheela Devi, R; Sundareswaran, L.
Role of antioxidant enzymes in oxidative stress and immune response evaluation of aspartame in blood cells of wistar albino rats
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29
El-Ashmawy, I.M; Bayad, A.E; Omar, A.M.E.
Antidepressant activity of a polyherbal mixture in mice
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30
Shahdan, I.A; Rahman, M.T.
Effect of pre-slaughter stunning on the death of the poultry and myofiber apoptosis
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31
Wongwiwat, P; Wattanachant, S.
Effect of sugar types on physical attributes and crystalline structure of sweet-dried chicken meat product
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32
Bardhan, J; Sahoo, B; Chakraborty, R; Raychaudhuri, U.
Effect of addition of rice bran oil extract on the stability of sunflower oil, sesame oil and their blends
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33
Keawpeng, I; Charunuch, C; Roudaut, G; Meenune, M.
The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study
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34
Khalid, A.K.
Essential oil composition of some spices treated with nitrogen in arid regions
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35
Xiang-zhen Shen; En-jie Diao; Zheng Zhang; Ning Ji; Wen-wen Ma; Hai-zhou.
Effects of UV-irradiation detoxification in a photodegradation reactor on quality of peanut oil
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36
Almela, C; Ortolá, M.D; Tarrazó, J; Castelló, M.L.
Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon
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37
Andina, L; Riyanto, R; Rohman, A.
Determination of anisidine value of red fruit oil under elevated temperature using FTIR spectroscopy and multivariate calibration
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38
Vo, H.D; Le, V.V.M.
Optimization of ultrasonic treatment of rose myrtle mash in the extraction of juice with high antioxidant level
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39
Candrawinata, V. I; Golding, J. B; Roach, P.D; Stathopoulos, C.E.
Total phenolic content and antioxidant activity of apple pomace aqueous extract: effect of time, temperature and water to pomace ratio
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40
Adetuyi, F.O; Dada, I.B.O.
Nutritional, phytoconstituent and antioxidant potential of mucilage extract of Okra (Abelmoschus esculentus), water leaf (Talinum triangulare) and Jews mallow (Corchorus olitorius)
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41
Noor Atiqah, A.A.K; Maisarah, A.M; Asmah, R.
Comparison of antioxidant properties of tamarillo (Cyphomandra betacea), cherry tomato (Solanumly copersicum var. cerasiform) and tomato (Lyopersicon esulentum)
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42
Kang, O.L; Yong, P.F; Ma’aruf, A.G; Osman, H; Nazaruddin, R.
Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro oligosaccharide powders
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43
Siti Azima, A.M; Noriham, A; Manshoor, N.
Anthocyanin content in relation to the antioxidant activity and colour properties of Garcinia mangostana peel, Syzigium cumini and Clitoria ternatea extracts
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44
Songsungkan, J; Chanthai, S.
Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove
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45
Sudirman, S; Nurjanah; Jacoeb, A.M.
Proximate compositions, bioactive compounds and antioxidant activity from large-leafed mangrove (Bruguiera gymnorrhiza) fruit
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46
Thummajitasakul, S; Tumchalee, L; Koolwong, S; Deetae, P; Kaewsri, W; Lertsiri, S.
Antioxidant and antibacterial potentials of some Thai native plant extracts
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47
Wendy Voon, W.Y; Ghali, N.A; Rukayadi, Y; Meor Hussin, A.S.
Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo
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48
Sultana, S; Iqbal, A; Islam, M.N.
Preservation of carrot, green chilli and brinjal by fermentation and pickling
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49
Phisut Naknaen.
Utilization possibilities of antimicrobial biodegradable packaging produced by poly(butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices
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50
Khanipour, A.A; Jorjani, S; Soltani, M.
Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage
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51
Najeeb, A.P; Mandal, P.K; Pal, U.K.
Efficacy of fruits (red grapes, gooseberry and tomato) powder as natural preservatives in restructured chicken slices
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52
Gupta, C; Prakash, D; Gupta, S.
Studies on the antimicrobial activity of Tamarind (Tamarindus indica) and its potential as food bio-preservative
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53
Das, A.J; Khawas, P; Miyaji, T; Deka, S.C.
Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer
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54
Mechai, A; Debabza, M; Kirane, D.
Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products
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55
New, C.Y; Kantilal, H.K; Tan, M.T.H; Nakaguchi, Y; Nishibuchi, M; Son, R.
Consumption of raw oysters: a risk factor for Vibrio parahaemolyticus infection
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56
Assaye, H; Ashenafi, M.
Microbiological profile of retail sliced dry sausages in Ethiopia
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57
Leite Júnior, B.R.C; Oliveira, P.M; Silva, F.J.M; Gomes, A.P; Martins, M.L; Santos, M.T; Moraes, C.A; Júnior, A.S.
Occurrence of Shiga toxin-producing Escherichia coli (STEC) in bovine feces, feed, water, raw milk, pasteurized milk, Minas Frescal cheese and ground beef samples collected in Minas Gerais, Brazil
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58
Vasiee, A.R; Tabatabaei Yazdi, F; Mortazavi, A; Edalatian, M.R.
Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh
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59
Faraji, S; Fazlara, A; Hashemi Ravan, M; Faraji, N; Taheri, Sh.
Comparison of impedance splitting method to pour plating method for the estimation of bacterial count in mayonnaise
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60
  Journal Coverage
Volume 25, No. 4, August 2018
Volume 25, No. 3, June 2018
Volume 25, No. 2, April 2018
Volume 25, No. 1, February 2018
Volume 24, Supplementary Issue, December 2017

  Indexation
Indexed by MyJurnal (2017)
H-Index 7
Immediacy Index 0.000
Rank 0
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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