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International Food Research Journal
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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
Volume 26, No. 6, December 2019
Volume 26, No. 5, October 2019
Volume 26, No. 4, August 2019
Volume 26, No. 3, June 2019
Volume 26, No. 2, April 2019
Volume 26, No. 1, February 2019
Volume 25, Supplementary Issue 2. 2018
Volume 25, Supplementary Issue 1, 2018
Volume 25, No. 6, December 2018
Volume 25, No. 5, October 2018
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
Volume 24, No. 6, December 2017
Volume 24, No. 5, October 2017
Volume 24, No. 4, August 2017
Volume 24, No. 3, June 2017
Volume 24, No. 2, April 2017
Volume 24, No. 1, February 2017
Volume 23, Supplementary Issue, 2016
Volume 23, No. 6, 2016
Volume 23, No. 5, 2016
Volume 23, No. 4, 2016
Volume 23, No. 3, 2016
Volume 23, No. 2, 2016
Volume 23, No. 1, 2016
Volume 22, No. 6, 2015
Volume 22, No. 5, 2015
Volume 22, No. 4, 2015
Volume 22, No. 3, 2015
Volume 22, No. 2, 2015
Volume 22, No. 1, 2015
Volume 21, No. 6, 2014
Volume 21, No. 5, 2014
Volume 21, No. 4, 2014
Volume 21, No. 3, 2014
Volume 21, No. 2, 2014
Volume 21, No. 1, 2014
Volume 20, No. 6, 2013
Volume 20, No. 5, 2013
Volume 20, No. 4, 2013
Volume 20, No. 3, 2013
Volume 20, No. 2, 2013
Volume 20, No. 1, 2013
Volume 19, No. 4, 2012
Volume 19, No. 3, 2012
Volume 19, No. 2, 2012
Volume 19, No. 1, 2012
Volume 18, No. 4, 2011
Volume 18, No. 3, 2011
Volume 18, No. 2, 2011
Volume 18, No. 1, 2011
Volume 17, No. 4, 2010
Volume 17, No. 3, 2010
Volume 17, No. 2, 2010
Volume 17, No. 1, 2010
Volume 16, No. 4, 2009
Volume 16, No. 3, 2009
Volume 16, No. 2, 2009
Volume 16, No. 1, 2009
Volume 15, No. 3, 2008
Volume 15, No. 2, 2008
Volume 15, No. 1, 2008
Volume 14, No. 3, 2007
Volume 14, No. 2, 2007
Volume 14, No. 1, 2007
Scopus (SCImago Journal Rankings 2016)
Q3 (Food Science)
International Journal of Property Sciences
Journal of Surveying, Construction and Property
SEJARAH : Jurnal Jabatan Sejarah Universiti Malaya
Jurnal Pengajian Media Malaysia
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