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International Food Research Journal
International Food Research Journal
Volume 22, No. 2, 2015
Mycotoxins contamination of food in Thailand (2000-2010): food safety concerns for the world food exporter
Sabullah, M.K; Ahmad, S.A; Shukor, M.Y; Gansau, A.J; Syed, M.A; Sulaiman, M.R; Shamaan, N.A.
Heavy metal biomarker: fish behavior, cellular alteration, enzymatic reaction and proteomics approaches
An overview of Listeria species in Nigeria
Mukhopadhyay, S; Mishra, H.N; Goswami, T.K; Majumdar, G.C.
Neural network modeling and optimization of process parameters for production of chhana cake using genetic algorithm
Gazor, H.R; Roustapour, O.R.
Modeling of drying kinetic of pretreated sour cherry
Statistical modelling of a process for the extraction of Maillard reactive product (MRP) and Maillard reactive product precursors (MRPP) of Chrysophyllum albidum pulp origin
Nur Salihah, B; Rosnah, S; Norashikin, A.A.
Mass modeling of Malaysian varieties Pomelo fruit (Citrus Grandis L. Osbeck) with some physical characteristics
Sadi, T; Meziane, S.
Mathematical modelling, moisture diffusion and specific energy consumption of thin layer microwave drying of olive pomace
Jalili, Maryam; Jinap, S.
Optimization and validation of a method for extraction and quantification of ochratoxin A in black pepper
Chandrasekar, V; Kannan, K; Priyavarshini, R; Gayathri, R.
Application of taguchi method in optimization of process factors of ready to eat peanut (Arachis hypogaea) Chutney
Salama, A; Abdel Ghany, A; Osman, A; Sitohy, M.
Maximising phycocyanin extraction from a newly identified Egyptian cyanobacteria strain: anabaena oryzae SOS13
Khan, M.N; Soherwardy, R; Sarwar, A.
Nutritional assessment of olive fruit (Oleaeuropaea) available at local market
Ribeiro, T. C; Abreu, J.P; Freitas, M.C.J; Pumar, M; Teodoro, A.J.
Substitution of wheat flour with cauliflower flour in bakery products: effects on chemical, physical, antioxidant properties and sensory analyses
Effect of chick pea level and feed moisture content on physical properties of teff flour extrudates
Faiza, S; Shyamala, B.N; Oghbaei, M; Prakash, J.
Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition
Manjula, K; Bhagath, Y.B; Nagalakshmi, Kusuma.
Effect of radiation processing on bioactive components of finger millet flour (Eleusine coracana L.)
Patana-anake, P; Barringer, S.
Effect of temperature, pH, and food additives on tomato product volatile levels
Nurul, A.G; Sarbon, N.M.
Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin
Rasli, H.I; Sarbon, N.M.
Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin
Junka, N; Wongs-Aree, C; Rattanamechaiskul, C; Kanlayanarat, S; Boonyaritthongchai, P; Prom-u-thai, C.T.
Effect of high-temperature fluidized bed drying on quality of ‘Kum Doi Saket’ variety of purple rice
Asmaa, A.A; Zzaman, W; Tajul, A.Y.
Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage
Rojas-Nery, E; Garci?a-Marti?nez, I; Totosaus, A.
Effect of emulsified soy oil with different carrageenans in rennet-coagulated milk gels
Rahman, M.M; Das, R; Hoque, M.M; Zzaman, W.
Effect of freeze drying on antioxidant activity and phenolic contents of Mango (Mangifera indica)
Sripakdee, T; Sriwicha, A; Jansam, N; Mahachai, R; Chanthai, S.
Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice
Kantangkul, T; Siripongvutikorn, S; Sae-wong, C.
A study of the antioxidant and anti-inflammatory properties of Thai yellow curry (Keang-hleung) paste with finger chili and bird chili and its ￼consumer acceptability
Tan, T.C; Cheng, L.H; Bhat, R; Rusul, G; Easa, A.M.
Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing
Wongsen, W; Bodhipadma, K; Noichinda, S; Leung, D.W.M.
Influence of different 2,4-D concentrations on antioxidant contents and activities in sweet basil leaf-derived callus during proliferation
Effects of extraction solvent, morphological parts and ripening stage on antioxidative activity of Solanum anguivi fruit
Razali, A.N; Amin, A.M; Sarbon, N.M.
Antioxidant activity and functional properties of fractionated cobia skin gelatin hydrolysate at different molecular weight
Lusia Barek, M; Hasmadi, M; Zaleha, A.Z; Mohd Fadzelly, A.B.
Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves
Sari, P; Setiawan, A; Siswoyo, T.A.
Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification
Jagannadham, K; Parimalavalli, R.
Comparative study on chemical, functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches
Herawati, D; Simanjuntak, F; Syamsir, E; Lioe, H.N; Briawan, D.
Physicochemical properties of sweet potato cookies fortified with some nutrients
Rosa, C.S; Prestes, R.C; Tessele, K; Crauss, M.
Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
Rosli, N; Sarbon, N.M.
Physicochemical and structural properties of Asian Swamp Eel (Monopterus albus) skin gelatin as compared to bovine gelatin
Taufiq, A.M; Yusof, Y. A.,; Chin, N.L; Othman, S.H; Serikbaeva, A; Aziz, M.G.
Physicochemical properties of tamarind and pineapple fruit pulps and powders
Wahyono, A; Jeon, J; Jeong, S.T; Park, H.D; Kang, W.W.
Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters
Jittrepotch, N; Rojsuntornkitti, K; Kongbangkerd, T.
Physico-chemical and sensory properties of Plaa-som, a Thai fermented fish product prepared by using low sodium chloride substitutes
Baharuddin, A.R; Sharifudin, M.S.
The impact of geographical location on taste sensitivity and preference
Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends
Wongsagonsup, R; Kittisuban, P; Yaowalak, A; Suphantharika, M.
Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids
Syahidah, K; Rosnah, S; Noranizan, M.A; Zaulia, O.
Quality changes of fresh cut cantaloupe (Cucumis melo L. var Reticulatus cv. Glamour) in different types of polypropylene packaging
Abdul-Hammed, M; Oke, M.O; Bolarinwa, I.F.
Carotenoid accumulation pattern and nutritional indices of Cherry-Nasmata and Var-10 tomato varieties
Mohd Fairulnizal, M.N; Norhayati, M.K; Zaiton, A; Norliza, A.H; Rusidah, S; Aswir, A.R; Suraiami, M; Mohd Naeem, M.N; Jo-Lyn, A; Mohd Azerulazree, J; Vimala, B; Mohd Zainuldin, T.
Nutrient content in selected commercial rice in Malaysia: An update of Malaysian food composition database
Park, K.S; Kang, K.H; Bae, E.Y; Shin, M.H; Kim, D.U; Kang, H.K; Kim, K.J; Choi, Y.J; Im, J.S.
General and biochemical composition of caviar from Sturgeon (Acipenser ruthenus) farmed in Korea
Noorlaila, A; Siti Aziah, A; Asmeda, R; Norizzah, A.R.
Emulsifying properties of extracted Okra (Abelmoschus esculentus L.) mucilage of different maturity index and its application in coconut milk emulsion
Sonar, N.R; Vijayendra, S.V.N; Prakash, M; Saikia, M; Tamang, J.P; Halami, P.M.
Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India
Ade-Omowaye, B.I.O; Tucker, G.A; Smetanska, I.
Nutritional potential of nine underexploited legumes in Southwest Nigeria
Ganjloo, A; Bimakr, M.
Influence of sucrose solution concentration and temperature on mass exchange during osmotic dehydration of eggplant (Solanum melongena L.) cubes
Menezes, B.S; Coelho, M.S; Meza, S.L.R; Salas-Mellado, M; Souza, M.R.A.Z.
Macroalgal biomass as an additional ingredient of bread
Udomrati, S; Gohtani, S.
Enzymatic modification and characterization of xylo-oligosaccharide esters as potential emulsifiers
Ng, A.W.R; Wong, C.W.
Partial purification and characterization of polyphenol oxidase from round brinjal (S. melongena var. depressum)
Nurrulhidayah, A.F; Arieff, S.R; Rohman, A; Amin, I; Shuhaimi, M; Khatib, A.
Detection of butter adulteration with lard using differential scanning calorimetry
Singh, A; Gupta, P; Wadhwa, N.
Cellulase from stored Amorphophallus paeoniifolius in clarification of apple juice
Zanette, C.M; Dalla Santa, O.R; Bersot, L.S.
Effect of Lactobacillus plantarum starter cultures on the behavior of Listeria monocytogenes during sausage maturation
Sameera, N.S; Mandakini, B.P.
Investigations into the antibacterial activity of Ziziphus mauritiana Lam. and Ziziphus xylopyra (Retz.) Willd
Rahman, M.M; Ali, M.Y; Mondal, S.I; Hoque, M.M.
Evaluation of antimicrobial properties of some local fruits of Bangladesh
Parra-Matadamas, A; Mayorga-Reyes, L.
In vitro fermentation of agroindustrial by-products: grapefruit albedo and peel, cactus pear peel and pineapple peel by lactic acid bacteria
Kaba, N; Corapci, B; Eryasar, K.
A traditional food: ‘fish baked in a salt crust’
Raghu, H.S; Rajeshwara, N.A.
Immobilization of α- Amylase (1, 4-α-D-Glucanglucanohydralase) by calcium alginate encapsulation
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