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International Food Research Journal
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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
Nonthakaew, A; Matan, Na; Aewsiri, T; Matan, Ni.
Caffeine in foods and its antimicrobial activity
Diamente, L.M; Shi, S.
Vacuum frying foods: products, process and optimization
Chheda, A.H; Vernekar, M.K.
A natural preservative ε-poly-L-lysine: fermentative production and applications in food industry
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
Hosseinzadeh, S; Mardani, K; Aliakbarlu, J; Ghrbanzadeghan, M.
Occurrence of Campylobacter in chicken wings marketed in the northwest of Iran
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
Brizio, A.P.D.R; Prentice, C.
Chilled broiler carcasses: a study on the prevalence of Salmonella, Listeria and Campylobacter
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
Stratev, Deyan; Vashin, Ivan; Daskalov, Hristo.
Microbiological status of fish products on retail markets in the Republic of Bulgaria
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
Wignyanto; Sri, K; Suprayogi.
Optimization production of dry yeast using mixture of pineapple solid waste and liquid waste of fermented soybean industry
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
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
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
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
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
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
Obayelu, O.A; Adeoti, A.I; Akinlade, A.A.
Consumers’ willingness to pay for labelled and certified moringa products in Ogun State, Nigeria
Khan, M.R.T; Chamhuri, S; Farah, H.S.
Green food consumption in Malaysia: a review of consumers’ buying motives
Balasubramanian, S; Jiny, M.G; Ramanathan, M; Chandra, P; Deshpande, S.D.
Studies on millet idli batter and its quality evaluation
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
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
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
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
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
Fatariah, Z; Tengku Zulkhairuazha, T.Y; Wan Rosli, W.I.
Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents
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
Purwayantie, S; Santoso, U; Supriyadi; Gardjito, M; Susanto, H.
The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration
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
Georgiva, L; Mihaylova, D.
Screening of total phenolic content and radical scavenging capacity of Bulgarian plant species
Temdee, W; Benjakul, S.
Effect of phenolic compounds and bark/wood extracts oxidised by laccase on properties of cuttlefish (Sepia pharaonis) skin gelatin gel
Nguyen, Q.V; Nguyen, N.H; Eun, J.B.
Antioxidant activity of Terminalia nigrovenulosa and Premna integrifolia extracts in soybean oil
Boakye, A.A; Wireko-Manu, F.D; Agbenorhevi, J.K; Oduro, I.
Antioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits
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)
Junaidah, M.J; Norizzah, A.R; Zaliha, O; Mohamad, S.
Optimisation of sterilisation process for oil palm fresh fruit bunch at different ripeness
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
Pizato, S; Cortez-Vega, W.R; Prentice, C.
Quality assessment of cooked chicken breast meat at different storage temperatures
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
Maity, Tanushree; Raju, P.S.
Development of shelf stable tomato rasam paste using hurdle technology
Rubalya Valantina, S; Neelamegam, P.
Selective ABTS and DPPH- radical scavenging activity of peroxide from vegetable oils
Sengar, G; Sharma, H.K; Kumar, N.
Effect of Microwave heating on physico-chemical and thermal behavior of blended fat
De, Banani; Chatterjee, Suchanda.
Impact of assorted spices on lipid quality alteration of refrigerated fish muscle
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
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)
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
Akinwande, B.A; Olatunde, S.J.
Comparative evaluation of the mineral profile and other selected components of onion and garlic
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)
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
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
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
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)
Chia, S.L; Chong, G.H.
Effect of rotation speed and steam pressure on physico-chemical properties of drum dried pitaya (Hylocereus polyrhizus) peel
Srianta, I; Harijono.
Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates
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.)
Hee, Y.Y; Chong, G.H.
Drying behaviour of Andrographis paniculata in vacuum drying
Singh, Anurag; Sharma, Harish Kumar; Kumar, Navneet; Upadhyay, A; Mishra, K.P.
Thin layer hot air drying of bael (Aegle marmelos) fruit pulp
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
Saxena, J; Dash, K.K.
Drying kinetics and moisture diffusivity study of ripe Jackfruit
Lau, K.Y; Rukayadi, Y.
Screening of tropical medicinal plants for sporicidal activity
could not select