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International Food Research Journal
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
Usha, K; Muthuukaruppan, M; Dhanalekshmi, U. M.
Disputes on escalating proof of vitamin D’s supplementation
Inamdar, A.A; Suresh, D.S.
Application of color sorter in wheat milling
Karthikeyan, R; Ravichandiran, K; Ramakrishnan, T.
Production of wine from Tamil Nadu traditional rice varieties
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
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
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
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
Md Saiful Islam; Hoque, M.F.
Concentrations of heavy metals in vegetables around the industrial area of Dhaka city, Bangladesh and health risk assessment
Abdulmajid, N; Bautista, M. K; Bautista, S; Chavez, E; Dimaano, W; Barcelon, E.
Heavy metals assessment and sensory evaluation of street vended foods
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
Azevedo, L.A; Campagnol, P.C.B.
Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers
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
Sasipa Kerdsrilek; Wunwiboon Garnjanagoonchorn.
Effect of duck egg white addition on textural properties and microstructure of rice noodles
Jariyah; Widjanarko, S.B; Yunianta; Estiasih, T; Sopade, P.A.
Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches
Ara, R; Motalab, M; Uddin, M.N; Fakhruddin, A.N.M; Saha, B.K.
Nutritional evaluation of different mango varieties available in Bangladesh
Siti Nurshahbani, S; Azrina, A.
Trans fatty acids in selected bakery products and its potential dietary exposure
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
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
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
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
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
Hiroko Seki; Kazufumi Osako; Naoko Hamada-Sato.
Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle
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
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
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
Dasaesamoh, R; Seechamnanturakit, V.
Extraction and enzymatic depolymerization of gum from Artocarpus heterophyllus Lam. seeds
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
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
El-Ashmawy, I.M; Bayad, A.E; Omar, A.M.E.
Antidepressant activity of a polyherbal mixture in mice
Shahdan, I.A; Rahman, M.T.
Effect of pre-slaughter stunning on the death of the poultry and myofiber apoptosis
Wongwiwat, P; Wattanachant, S.
Effect of sugar types on physical attributes and crystalline structure of sweet-dried chicken meat product
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
Keawpeng, I; Charunuch, C; Roudaut, G; Meenune, M.
The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study
Essential oil composition of some spices treated with nitrogen in arid regions
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
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
Andina, L; Riyanto, R; Rohman, A.
Determination of anisidine value of red fruit oil under elevated temperature using FTIR spectroscopy and multivariate calibration
Vo, H.D; Le, V.V.M.
Optimization of ultrasonic treatment of rose myrtle mash in the extraction of juice with high antioxidant level
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
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)
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)
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
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
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
Sudirman, S; Nurjanah; Jacoeb, A.M.
Proximate compositions, bioactive compounds and antioxidant activity from large-leafed mangrove (Bruguiera gymnorrhiza) fruit
Thummajitasakul, S; Tumchalee, L; Koolwong, S; Deetae, P; Kaewsri, W; Lertsiri, S.
Antioxidant and antibacterial potentials of some Thai native plant extracts
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
Sultana, S; Iqbal, A; Islam, M.N.
Preservation of carrot, green chilli and brinjal by fermentation and pickling
Utilization possibilities of antimicrobial biodegradable packaging produced by poly(butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices
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
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
Gupta, C; Prakash, D; Gupta, S.
Studies on the antimicrobial activity of Tamarind (Tamarindus indica) and its potential as food bio-preservative
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
Mechai, A; Debabza, M; Kirane, D.
Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products
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
Assaye, H; Ashenafi, M.
Microbiological profile of retail sliced dry sausages in Ethiopia
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
Vasiee, A.R; Tabatabaei Yazdi, F; Mortazavi, A; Edalatian, M.R.
Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh
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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