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International Food Research Journal
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International Food Research Journal
Volume 23, No. 5, 2016
Sahilah, A.M; Laila Liyana, M.N; Aravindran, S; Aminah, A; Mohd Khan, A.
Halal authentication in Malaysia context: potential adulteration of non-Halal ingredients in meatballs and surimi products
Rohman, A; Arsanti, L; Erwanto, Y; Pranoto, Y.
The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication
Farah, A.A; Sukor, R; Fatimah, A.B; Jinap, S.
Application of nanomaterials in the development of biosensors for food safety and quality control
Nathan, S; Chowdhury, M.E.H; Anuar, Z.M.Z; Iekhsan, O; Sharifah, S.H; Ahmed, N.
Protein thaw loss in meat systems: Biochemical influence towards meat authentication of fresh versus thawed
Pan, X.C; Sasanatayart, R.
Effect of plastic films with different oxygen transmission rate on shelf-life of fresh-cut bok choy (Brassica rapa var. chinensis)
Maghenzani, M; Chiabrando, V; Giacalone, G.
The effect of different MAP on quality retention of fresh-cut nectarines
Techavuthiporn, C; Boonyaritthonghai, P.
Effects of anti-browning agents on wound responses of fresh-cut mangoes
Wong, C.W; Lim, W.T.
Storage stability of spray-dried papaya (Carica papaya L.) powder packaged in aluminium laminated polyethylene (ALP) and polyethylene terephthalate (PET)
Karim, N.U; Sadzali, N.L; Hassan, M.
Effects of squid ink as edible coating on squid sp. (Loligo duvauceli) spoilage during chilled storage
San Pascual, J.C.K; Sabularse, V.C; Castillo-Israel, K.A.T; Serrano, E.P.
Efficacy of nata de coco-carboxymethyl cellulose-based composite coating on the storage quality of calamundin [xCitrofortunella microcarpa (Bunge) Wijnands] fruits
Karakaya, E; Duman, M.
Effect of the packaging on the quality of Salmo trutta macrostigma during chilled storage
Aishah, B; Hannah, K; Zati Alyani, O.
Stability of selected quality attributes of pink guava juice during storage at elevated temperatures
Chakraborty, K; Joy, M; Vijayagopal, P.
Nutritional qualities of common edible cephalopods at the Arabian Sea
Kunimoto, M; Hamada-Sato, N; Kato, N.
Main protein components in frozen surimi contributed to heat-induced gel formation
Payamalle, S; Patil, G; Kagankar, K; Revannavar, S; Naik, S; Dandin, V. S; Joseph, K.S; Shinde, S; Murthy, H.N; Lee, E.J; Paek, K.Y.
Characterization of nutritional constituents of Garcinia morella seeds and seed oil
Nantakornsuttanan, N; Thuphairo, K; Kukreja, R.K; Charoenkiatkul, S; Suttisansanee, U.
Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts
Siswoyo, T.A; Morita, N.
Influences of sulfhydryl oxidase isolated from Aspergillus niger on physicochemical properties of starch and rheological properties of wheat dough
Ngampanya, B; Keayarsa, S; Jaturapiree, P; Prakobpran, P; Wichienchot, S.
Characterization of transfructosylating activity enzyme from tubers of tropical Jerusalem artichoke (Helianthus tuberosus L.) for production of fructooligosaccharides
Borges, V.C; Salas-Mellado, M.M.
Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread
Khang, D.T; Vasiljevic, T; Xuan, T.D.
Bioactive compounds, antioxidant and enzyme activities in germination of oats (Avena sativa L.)
Marikkar, J.M.N; Tan, S.J; Salleh, A; Azrina, A; Shukri, M.A.M.
Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
Massini, L; Rico, D; Martin-Díana, A.B; Barry-Ryan, C.
Study of antioxidant properties of fractionated apple peel phenolics using a multiple-assay approach
Vichit, W; Saewan, N.
Effect of germination on antioxidant, anti-inflammatory and keratinocyte proliferation of rice
Wijewardana, R.M.N.A; Nawarathne, S.B; Wickramasinghe, I.
Effect of various dehydration methods on proximate composition and retention of antioxidants in different fruit powders
Reshma, M.V; Shyma, S; George, T. M; Rishin, A.V; Ravi, K.C; Shilu, L.
Study on the physicochemical parameters, phenolic profile and antioxidant properties of Indian honey samples from extrafloral sources and multi floral sources
Nurdiani, R; Dissanayake, M; Street, W.E; Donkor, O.N; Singh, T.K; Vasiljevic, T.
In vitro study of selected physiological and physicochemical properties of fish protein hydrolysates from 4 Australian fish species
Ratnaningsih, N; Suparmo; Harmayani, E; Marsono, Y.
Composition, microstructure, and physicochemical properties of starches from Indonesian cowpea (Vigna unguiculata) varieties
Park, S; Ju, H; Min, H.R; Kim, H.H; Park, G.H; Park, Y.J; Lee, E.H; Kim, H.S; Ma, R.N; Kim, H.B; Seo, D.J; Kang, G.I; Kim, D.Y; Kim, J.H; Baek, G; Kil, G; Kwon, K.H; Kim, J.
Physico-Chemical properties and antioxidant activity of rice cake with Codonopsis lanceolata powder
Khodabakhshian, R; Emadi, B.
Mass model of date fruit (cv. Mazafati ) based on its physiological properties
Muenmanee, N; Joomwong, A; Natwichai, J; Boonyakiat, D.
Changes in physico-chemical properties during fruit development of Japanese pumpkin (Cucurbita maxima)
Rodrigues, N. da R; Barbosa Junior, J.L; Barbosa, M.I.M.J.
Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours
Scheuer, P.M; Mattioni, B; Santos, I.R; Di Luccio, M; Zibetti, A.W; Miranda, M.Z; Francisco, A.
Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality
Faneite, A.M; Rincón, A; Ferrer, A; Arguello, G.
Mathematical modeling of thin layer drying of green plantain (Musa paradisiaca L.) peel
Saleh, M; Ghazzawi, H; Al-Ismail, K; Akash, M; Al-Dabbas, M.
Sesame-oil-cake (SOC) impacted consumer liking of a traditional Jordanian dessert; a mixture response surface model approach
Winarsi, H; Yuniaty, A; Nuraeni, I.
Hypocholesterolemic and attenuated oxidized-LDL of epinephrine-induced atherosclerosis rats using cardamom rhizome ethanolic extract: Study of functional-food components
Mohamed, S.B; Mirghani, M.E.S; Olorunnisola, K.S; Mohamed B.A.
Anti-cariogenic activities of some East African oleo gum resin crude extracts and essential oils
Prapun, R; Cheetangdee, N; Udomrati, S.
Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities
Noramaliza, M.N; Maryam, A.J; Hassan, S; Wan Saffiey, W.A; Nizam, T; Faizal, M; David, A.B; Ahmad Faizal, A.R.
Characterization of fabricated optical fiber for food irradiation dosimetry
Eser, E; Ekiz, H.?.
Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process
Shafie, B; Cheng, S.C; Lee, H.H; Yiu, P.H.
Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile
Calista; Tjipto, M.S; Putro, J.N; Nugraha, A.T; Soetaredjo, F.E; Ju, Y.H; Ismadji, S.
Supercritical CO2 extraction of bioactive compounds from Stachytarpheta jamaicensis (L) Vahl
Ferreira, R.E; Cozar, C.A; Schmidt, F.L.
Accumulated flux and resistances in clarification of sugarcane juice by microfiltration – impact of operational parameters
Thongrote, C; Wirjantoro, T.I; Phianmongkhol, A.
Effect of carbonation sources and its addition levels on carbonated mango juice
Febrianto, N.A; Yang, T.A; Wan Abdullah, W.A.
Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
Ting, S.R; Loh, S.P.
In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads
Tan, W. L; Azlan, A; Noh, M.F.M.
Sodium and potassium contents in selected salts and sauces
Razia, S; Bertrand, M; Klaus, V; Meinolf, G.L.
Investigation of acrylamide levels in branded biscuits, cakes and potato chips commonly consumed in Pakistan
Ritika, B.Y; Baljeet, S.Y; Mahima, S; Roshanlal, Y.
Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making
Oliveira, A.P; Martins, D.L; Martins, M.L; Villa, R.D.
Determination of Na and K in Brazilian solid dietary sweeteners by flame photometry
Sripo, K; Phianmongkhol, A; Wirjantoro, T.I.
Effect of inoculum levels and final pH values on the antioxidant properties of black glutinous rice solution fermented by Lactobacillus bulgaricus
Gomes, A.A.B; Ferreira, M.E; Pimentel, T.C.
Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance
Biratu, K; Seifu, E.
Chemical composition and microbiological quality of Dhanaan: traditional fermented camel milk produced in eastern Ethiopia
Elexson, N; Rukayadi, Y; Nakaguchi, Y; Nishibuchi, M.
Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood
Emmawati, A; Jenie, B.S.L; Nuraida, L; Syah, D.
Aggregation and adhesion abilities to enterocyte-like HCT-116 cells of probiotic candidates Lactobacillus plantarum strains isolated from “mandai”, Indonesian fermented food against enteropathogens
Wichienchot, S; Hemmaratchirakul, J; Jaturapiree, P; Pruksasri, S.
Evaluating prebiotic property of galactooligosaccharide produced by Lactobacillus pentosus var. plantarum BFP32 in fecal batch culture
New, C.Y; Ubong, A; Nur Hasria, K; Nur Fatihah, A; Son, R.
Risk of transmission of Vibrio parahaemolyticus in foods
Mahfuza, I,; Arzina, H; Md. Kamruzzaman, M; Afifa, K; Md. Afzal, H; Rashed, N; Roksana, H.
Microbial status of street vended fresh-cut fruits, salad vegetables and juices in Dhaka city of Bangladesh
Akintunde, O.O; Obayelu, O.A.
Farmers’ perception of on-farm conservation of cassava biodiversity in Ogun State, Nigeria
Rajendran, N; Tey, Y.S; Brindal, M; Ahmad Sidique, S.F; Shamsudin, M.N; Radam, A; Abdul Hadi, A.H.I.
Factors influencing the adoption of bundled sustainable agricultural practices: a systematic literature review
Ho, L.-H; Tang, J.Y.H; Mazaitul Akma, S; Mohd Aiman, H; Roslan, A.
Development of novel “energy” snack bar by utilizing local Malaysian ingredients
Ngoitaku, C; Kwannate, P; Riangwong, K.
Total phenolic content and antioxidant activities of edible flower tea products from Thailand
Dorkbuakaew, N; Ruengnet, P; Pradmeeteekul, P; Nimkamnerd, J; Nantitanon, W; Thitipramote, N.
Bioactive compounds and antioxidant activities of Camellia sinensis var. assamica in different leave maturity from Northern Thailand
Helmyati,S; Sudargo, T; Kandarina, I; Yuliati, E; Wisnusanti, S.U; Puspitaningrum, V.A.D; Juffrie, M.
Tempeh extract fortified with iron and synbiotic as a strategy against anemia
Wongklom, P; Chueamchaitrakun, P; Punbusayakul, N.
Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour
could not select