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International Food Research Journal
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International Food Research Journal
Volume 22, No. 4, 2015
Faridah Hanim, S; Azrina, A; Khoo, H. E; Amin, I.
Protective effects of pulp and kernel oils from Canarium odontophyllum fruit in normal and hypercholesterolemic rabbits
Selvamuthukumaran, M; Farhath, K.
Bioavailability of antioxidants from seabuckthorn based food products and its effect on antioxidant system in rats
Sari, K. R. P; Sudarsono; Nugroho, A. E.
Effect of herbal combination of Andrographis paniculata (Burm.f) Ness and Gynura procumbens (Lour.) Merr ethanolic extracts in alloxan-induced hyperglycemic rats
Sasikumar, J.M; Poulin, R.C; Meseret; Selvakumar, P.
In vitro analysis of antioxidant capacity of Indian yellow raspberry (Rubus ellipticus Smith.)
Georgieva, L; Gadjalova, A; Mihaylova, D; Pavlov, A.
Achillea millefolium L. – phytochemical profile and in vitro antioxidant activity
Kumar, R; Bawa, A. S; Kathiravan, T; Nadanasabapathi, S.
Optimization of pulsed electric field parameters for mango nectar processing using response surface methodology
Al- jazairi, M; Abou-ghorra, S; Bakri, Y; Mustafa, M.
Optimization of β-galactosidase production by response surface methodology using locally isolated Kluyveromyces marxianus
Hansdah, R; Prabhakar, P. K; Srivastav P. P; Mishra, H. N.
Physico-chemical characterization of lesser known Palo (Curcuma leucorrhiza) starch
Menezes, B. S; Zanette, B; Souza, J. T. A; Cortez-Vega, W. R; Prentice, C.
Comparison of physicochemical and functional properties of surimi and protein isolate obtained from mechanically deboned meat of chicken
Verma, D. K; Mohan, M; Prabhakar, P. K; Srivastav, P. P.
Physico-chemical and cooking characteristics of Azad basmati
Norizzah, A. R; Norsyamimi, M; Zaliha, O; Nur Azimah, K; Siti Hazirah, M. F.
Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification
Bartolome, M; Santiago, L.
Chromatographic separation of the free radical scavenging components of the leaf extracts of Leea philippinensis Merr
Ogbonna, A. C; Abuajah, C. I; Hart, E. B.
Preliminary evaluation of physical and chemical properties of Piper guineense and Xylopia aethiopica seed oils
Klinhom, P; Klinhom, J; Senapa, J; Methawiwat, S.
Improving the quality of citric acid and calcium chloride marinated culled cow meat
Singh, U. S; Mishra, U. S.
Assessment of need for vertical coordination in supply chain of vegetable industry
Nath, P. P; Sarkar, K; Tarafder, P; Mondal, M; Das, K; Paul, G.
Practice of using metanil yellow as food colour to process food in unorganized sector of West Bengal - A case study
Khai, N. X; Kusairi, M. N; Ahmad, S; Syahaneem, M. Z; Fatimah, M. A.
Market potential analysis for tengas (Neolissochilus sp.) in the Malaysian market
Joshi, R; Bhatta, R; Paudel P. N; Kafle, B. K.
Formaldehyde content of selected fish from the wet markets of Kathmandu valley
Ibrahim, A. H; Khalifa, S. A.
Effect of freeze-drying on camel’s milk nutritional properties
Giriprasad, R; Sharma, B. D; Kandeepan, G; Mishra, B. P; Yasothai, R.
Shelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4±1ºC)
Pongsetkul, J; Benjakul, S; Sampavapol, P; Osako, K; Faithong, N.
Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand
Saha, J; Biswal, A. K; Deka, S. C.
Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India
Sriket, P; Sriket, C; Nalinanon, S.
Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage
Mohd Rosni, S; Fisal, A; Azwan, A; Chye, F. Y; Matanjun, P.
Crude proteins, total soluble proteins, total phenolic contents and SDSPAGE profile of fifteen varieties of seaweed from Semporna, Sabah, Malaysia
Azrina, A; Abd Aziz, N; Khoo, H. E; Amin, I; Al-Sheraji, S. H; Muhammad Rizal, R.
Cholesterol and alpha-tocopherol contents of fish and other seafood from the Straits of Malacca
Vichasilp, C; Kawano, S.
Prediction of starch content in meatballs using near infrared spectroscopy (NIRS)
Sardines product quality control in terms of HACCP to improve food security in Blambangan Foodpacker Indonesia company limited, Banyuwangi
Cuttle fish crackers product quality control to reduce total of product defects in trading company Ardial, Banyuwangi Regency
Al-attar, S; Abou-ghorrah, S; Haddal, A.
The impact of elevated temperatures on accelerating the ripening process of kachcaval cheese manufactured in Syria
Amalraj, A; Pius, A.
In vitro study on the bioavailability of calcium and its absorption inhibitors in raw and cooked pulses commonly consumed in India
Sibt-e-Abbas, M; Butt, M. S; Sultan, M. T; Sharif, M. K; Ahmad, A. N; Batool, R.
Nutritional and functional properties of protein isolates extracted from defatted peanut flour
Quantitative melissopalynological analysis of bee honey using a Bürker chamber
Pon, S.Y; Lee, W.J; Chong, G.H.
Textural and rheological properties of stevia ice cream
Weihua, X; Miao, Z; Jing, L; Chuanxiu, X; Yuwei, L.
Effects of phytase and tannase on in vivo nutruitive utilisation of faba bean (Vicia faba L.) flour
Shaker, M. A.
Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips
Jordan, C. L; Albert, C. M; Machado, T. J.
Cooking properties of Nilgai Antelope steaks, and patties with beef or pork fat inclusion
Maity, T; Bawa, A. S; Raju, P. S.
Use of hydrocolloids to improve the quality of vacuum fried jackfruit chips
Limchoowong, N; Techawongstein, S; Chanthai, S.
Optimization study of suitable pre-reduction agents for selenium analysis in tomato samples by flow injection-hydride generation atomic absorption spectrometry
Thammarat, K; Leena, N; Punnanee, S; Soottawat, B.
Functional and antioxidative properties of Bambara groundnut (Voandzeia subterranea) protein hydrolysates
Maniwara, P; Boonyakiat, D; Poonlarp, P. B; Natwichai, J.
Changes of postharvest quality in passion fruit (Passiflora edulis Sims) under modified atmosphere packaging conditions
Chaikham, P; Prangthip, P.
Physical and biochemical properties of Yanang juice mixed with longan flower-honey following high pressure processing
Hamid, S.A; Halim, N.R.A; Sarbon, N.M.
Optimization of enzymatic hydrolysis conditions of Golden Apple snail (Pomacea canaliculata) protein by Alcalase
Puangphet, A; Tiyaboonchai, W; Thongsook, T.
Inhibitory effect of sericin hydrolysate on polyphenol oxidase and browning of fresh-cut products
Wong, C. W; Pui, L. P; Ng. J. M. L.
Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefied puree
Quoc, L. P. T; Huyen, V. T. N; Hue, L. T. N; Hue, N. T. H; Thuan, N. H. D; Tam, N. T. T; Thuan, N. N; Duy, T. H.
Extraction of pectin from pomelo (Citrus maxima) peels with the assistance of microwave and tartaric acid
Chim, C; Erlinda, I. D; Elegado, F. B; Hurtada, A. W; Chakrya, N; Raymundo, C. L.
Traditional dried starter culture (Medombae) for rice liquor production in Cambodia
Tan, M. C; Liew, S. L; Maskat, M. Y; Wan Aida, W. M; Osman, H.
Optimization of vanillin production using isoeugenol as substrate by Aspergillus niger I-1472
Abdul Aris, M. H; Lee, H. Y; Hussain, N; Ghazali, H; Nordin, W. N; Mahyudin, N. A.
Effect of Vietnamese coriander (Persicaria odorata), turmeric (Curcuma longa) and asam gelugor (Garcinia atroviridis) leaf on the microbiological quality of gulai tempoyak paste
Yogesh, D; Halami, P. M.
Evidence that multiple proteases of Bacillus subtilis can degrade fibrin and fibrinogen
Nurdini, A. L; Nuraida, L; Suwanto, A; Suliantari.
Microbial growth dynamics during tempe fermentation in two different home industries
Belbachir, C; Khamri, M; Saalaoui, E.
Microbiological quality of the raw cow milk at three rural communes of the eastern region of Morocco
Swagato, N. J; Parvin, N; Ahsan, S; Kabir, M. S.
Incidence of multiple pathogenic bacteria in green chilli and cabbage in Dhaka city
Pinho, C. R. G; Oliveira, M. M; Leite Júnior, B. R. C; Tribst, A. A. L; Cristianini, M.
Inactivation of Pseudomonas fluorescens, Listeria innocua and Lactobacillus helveticus in skimmed milk processed by high pressure homogenization
Osimani, A; Aquilanti, L; Clementi, F.
Microbiological quality of meat-based meals and operation of control systems within a food service environment
Al-kotami, S; Abou-Ghorrah, S; Yazaji, S.
Detection and isolation of lactic acid bacteria and its use as local starters in Syrian Akawi cheese processing
Vincent, M; Chan, C. S. W; Apun, K.
Molecular confirmation and characterization of Vibrio parahaemolyticus from retailed fish
Kuan, C.H; Goh, S.G; Loo, Y.Y; Chang, W.S; Lye, Y.L; Puspanadan, S; Shahril, N; Tang, J.Y.H; Mahyudin, N. A; Nishibuchi, M; Nakaguchi, Y; Son, R.
Risk assessment of acquiring listeriosis from consumption of chicken offal in Selangor, Malaysia
Darwish, W. S; Hussein, M. A; El-Desoky, K. I; Ikenaka, Y; Nakayama, S; Mizukawa, H; Ishizuka, M.
Incidence and public health risk assessment of toxic metal residues (cadmium and lead) in Egyptian cattle and sheep meats
Shafiq, A; Haque, A.K.M; Omar, A.
Multiple halal logos and Malays’ beliefs: a case of mixed signals
Russo, R; Reggiani, R.
Phenolics and antioxidant activity in flax varieties with different productive attitude
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