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International Food Research Journal

Volume 22, No. 1, 2015

Hashim, P; Mohd Ridzwan, M.S; Bakar, J; Mat Hashim, D.

Collagen in food and beverage industries

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Nonthakaew, A; Matan, Na; Aewsiri, T; Matan, Ni.

Caffeine in foods and its antimicrobial activity

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Diamente, L.M; Shi, S.

Vacuum frying foods: products, process and optimization

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Chheda, A.H; Vernekar, M.K.

A natural preservative ε-poly-L-lysine: fermentative production and applications in food industry

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Cheah, Y.K; Tay, L.W; Aida, A.A; Son, R; Nakaguchi, T; Nishibuchi, M.

Molecular characterization of Escherichia coli isolated from different food sources

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Hosseinzadeh, S; Mardani, K; Aliakbarlu, J; Ghrbanzadeghan, M.

Occurrence of Campylobacter in chicken wings marketed in the northwest of Iran

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Lee, S.T; Ariffin, A; Son R; Ghazali, H.M.

Effect of lipase hydrolysis on the antibacterial activity of coconut oil, palm mesocarp oil and selected seed oils against several pathogenic bacteria

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Brizio, A.P.D.R; Prentice, C.

Chilled broiler carcasses: a study on the prevalence of Salmonella, Listeria and Campylobacter

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Brizio, A.P.D.R; Marin, G; Schitler, L; Prentice, C.

Visible contamination in broiler carcasses and its relation to the stages of evisceration in poultry slaughter

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Stratev, Deyan; Vashin, Ivan; Daskalov, Hristo.

Microbiological status of fish products on retail markets in the Republic of Bulgaria

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Ganeswari, I; Khairul Bariah, S; Amizi, M.A; Sim, K.Y.

Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation

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Wignyanto; Sri, K; Suprayogi.

Optimization production of dry yeast using mixture of pineapple solid waste and liquid waste of fermented soybean industry

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Pratiwi, C; Rahayu, W.p; Lioe, H.N; Herawati, D; Broto, W; Ambarwati, S.

The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans

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Lizardo, R.C.M; Mabesa, L.B; Dizon, E.I; Aquino, N.A.

Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product

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Machado, A.R; Assis, L.M; Costa, J.A.V; Badiale-Furlong, E; Motta, A.S; Michletto, 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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Avicor, M.N; Saalia, F.K; Djameh, C; Sinayobye, E; Mensah-Brown, H; Essilfie, G.

The fermentation characteristics of single and mixed yeast cultures during pito wort fermentation

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Hossain, M.S; Fakhruddin, A.N.M; Alamgir Zaman Chowdhury, M; Alamgir Zaman Chowdhury, M; Rahman, M.A; Khorshed Alam, M.

Health risk assessment of selected pesticide residues in locally produced vegetables of Bangladesh

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Elsedig, E.A.A; Mohd, M.I; Fatimah, M.A.

Assessing the competitiveness and comparative advantage of broiler production in Johor using policy analysis matrix

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Obayelu, O.A; Adeoti, A.I; Akinlade, A.A.

Consumers’ willingness to pay for labelled and certified moringa products in Ogun State, Nigeria

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Khan, M.R.T; Chamhuri, S; Farah, H.S.

Green food consumption in Malaysia: a review of consumers’ buying motives

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Balasubramanian, S; Jiny, M.G; Ramanathan, M; Chandra, P; Deshpande, S.D.

Studies on millet idli batter and its quality evaluation

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Pizato, S; Borges, J.A; Martins, V.G; Prentice, C; Cortez-Vega, W.R.

Whitemouth croaker (Micropogonias furnieri) protein isolate and organoclay nanocomposite coatings on shelf life and quality of fresh-cut pear

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Soe, Win; Buanong, M; Kalayanarat, S; Wongs-Aree, C.

Response of gac fruit (Momordica cochinchinensis Spreng) to postharvest treatments with storage temperature and 1-MCP

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Tongtao, S; Srilaong, V; Kanlayanarat, S; Noichinda, S; Bodhipadma, K; Khumjareon, S; Leung, D.W.M.

Sugar status at harvest and during postharvest storage of Nephelium lappaceum cv. ‘Sri-Chompoo’ fruit from different maturity stages

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Ganai, S.A; Ahsan, H; Wani, I.A; Lone, A.A; Mir, S.A; Wani, S.M.

Colour changes during storage of apple cv. Red delicious- influence of harvest dates, precooling, calcium chloride and waxing

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Castillo-Israel, K.A.T; Baguio, S.F; Diasanta, M.D.B; Lizardo, R.C.M; Dizon, E.I; Mejico, M.I.F.

Extraction and characterization of pectin from Saba banana [Musa ‘saba’(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study

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Fatariah, Z; Tengku Zulkhairuazha, T.Y; Wan Rosli, W.I.

Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents

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Amiza, M.A; Wan Maizatul Shima, W.M; Nor Hayati, I; Nizaha Juhaida, M.

Optimization of gelatin extraction conditions from Cobia (Rachycentron canadum) skin and its physicochemical characteristics as compared to

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Purwayantie, S; Santoso, U; Supriyadi; Gardjito, M; Susanto, H.

The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration

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Rahmati, S; Abdullah, A; Momeny, E; Kang, O.L.

Optimization studies on microwave assisted extraction of dragon fruit (Hylocereus polyrhizus) peel pectin using response surface methodology

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Georgiva, L; Mihaylova, D.

Screening of total phenolic content and radical scavenging capacity of Bulgarian plant species

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Temdee, W; Benjakul, S.

Effect of phenolic compounds and bark/wood extracts oxidised by laccase on properties of cuttlefish (Sepia pharaonis) skin gelatin gel

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Nguyen, Q.V; Nguyen, N.H; Eun, J.B.

Antioxidant activity of Terminalia nigrovenulosa and Premna integrifolia extracts in soybean oil

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Boakye, A.A; Wireko-Manu, F.D; Agbenorhevi, J.K; Oduro, I.

Antioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits

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Molehin, O.R; Adefegha, S.A.

Antioxidant and inhibitory effects of aqueous and ethanolic extract of Tapinanthus bangwensis leaves on Fe2+-induced lipid peroxidation in pancreas (in vitro)

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Junaidah, M.J; Norizzah, A.R; Zaliha, O; Mohamad, S.

Optimisation of sterilisation process for oil palm fresh fruit bunch at different ripeness

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Gavahian, M; Fahoosh, R; Farahnaky, A; Javidnia, K; Shahidi, F.

Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation

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Pizato, S; Cortez-Vega, W.R; Prentice, C.

Quality assessment of cooked chicken breast meat at different storage temperatures

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Geetha, P; Arivazhagan, R; Periyar Selvam, S; Ida, I.M.

Process standardization, characterization and shelf life studies of Chhana jalebi - A traditional Indian milk sweet

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Maity, Tanushree; Raju, P.S.

Development of shelf stable tomato rasam paste using hurdle technology

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Rubalya Valantina, S; Neelamegam, P.

Selective ABTS and DPPH- radical scavenging activity of peroxide from vegetable oils

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Sengar, G; Sharma, H.K; Kumar, N.

Effect of Microwave heating on physico-chemical and thermal behavior of blended fat

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De, Banani; Chatterjee, Suchanda.

Impact of assorted spices on lipid quality alteration of refrigerated fish muscle

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Wan Rosli, W.I; Nor Maihiza, M.S; Raushan, M.

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

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Sobrinho, S.S; Costa, L.L; Gonc?alves, C.A.A; Campagnol, P.C.B.

Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller)

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Chandran, Pratap; Manju, S; Vyakhi, M.V; Shaji, P.K; Achutan Nair, G.

Nutritional and antinutritional properties of the leaf of Ardisia solanacea Roxb. (Myrsinaceae), a fodder additive

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Akinwande, B.A; Olatunde, S.J.

Comparative evaluation of the mineral profile and other selected components of onion and garlic

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Thuy, C.X; Lam, T.B; Mc.Cormick, K.

Biochemical and functional properties of fish protein isolate (FPI) from pangasius hypophthalmus byproducts as influenced by time and degree of hydrolysis (DH)

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Machado, A.R; Assis, L.M; Machado, M.R.G; Souza-Soares, L.A.

Biological evaluation of casein and Spirulina in rats and encapsulation of these protein sources in liposomes

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Chreem, D.R; Riachi, L.G; Moreira, R.F.A; De Maria, C.A.B.

A study of the ethyl carbamate level in cachaça samples

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Kohn, C.R; Fontoura, A.M; Kempka, A.P; Demiate, I.M; Kubota, E.H; Prestes, R.C.

Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry

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Hosseini-Shekarabi, S.P; Hosseini, S.E; Soltani, M; Kamali, A; Vainassab, T.

Effect of heat treatment on the properties of surimi gel from black mouth croaker (Atrobucca nibe)

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Chia, S.L; Chong, G.H.

Effect of rotation speed and steam pressure on physico-chemical properties of drum dried pitaya (Hylocereus polyrhizus) peel

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Srianta, I; Harijono.

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates

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Tripathy, S.K; Rao, D.A.

Mitotic aberrations induced by orange red (a food additive dye) as a potential genotoxicant on root tip cells of onion (Allium cepa L.)

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Hee, Y.Y; Chong, G.H.

Drying behaviour of Andrographis paniculata in vacuum drying

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Singh, Anurag; Sharma, Harish Kumar; Kumar, Navneet; Upadhyay, A; Mishra, K.P.

Thin layer hot air drying of bael (Aegle marmelos) fruit pulp

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Moreira, R; Chenlo, F; Torres, M.D; Rama, B; Arufe, S.

Air drying of chopped chestnuts at several conditions: effect on colour and chemical characteristics of chestnut flour

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Saxena, J; Dash, K.K.

Drying kinetics and moisture diffusivity study of ripe Jackfruit

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Lau, K.Y; Rukayadi, Y.

Screening of tropical medicinal plants for sporicidal activity

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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

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International Food Research Journal

International Food Research Journal

Volume 22, No. 1, 2015