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International Food Research Journal

Volume 23, No. 6, 2016

Issara, U; Rawdkuen, S.

Rice bran: a potential of main ingredient in healthy beverage

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Vitalis, R.E; Nor-Khaizura, M.A.R; Son, R.

Actor network theory in food safety

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Dhankhar, J; Sharma, R; Indumathi, K.P.

Bioactive lipids in milk

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Nguyen, T.Y.L; Le, V.V.M.

Effects of ultrasonic treatment of rumduol mash on the antioxidant level of fruit juice

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Scapin, G; Schmidt, M.M; Prestes, R.C; Rosa, C.S.

Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions

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Kapcum, N; Uriyapongson, J; Alli, I; Phimphilai, S.

Anthocyanins, phenolic compounds and antioxidant activities in colored corn cob and colored rice bran

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Gan, Y.Z; Azrina, A.

Antioxidant properties of selected varieties of lettuce (Lactuca sativa L.) commercially available in Malaysia

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Fu, C.W.F; Ho, C.W; Yong, W.T.L; Abas, F; Tan, T.B; Tan, C.P.

Extraction of phenolic antioxidants from four selected seaweeds obtained from Sabah

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Chang, V.S; Teo, S.S.

Evaluation of heavy metal, antioxidant and anti-tyrosinase activities of red seaweed (Eucheuma cottonii)

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Zambiazi, R.C; Jansen, C; Bueno-Costa, F.M; Silva, S.S.D; Hartwig, N.

Bioactive compounds and antioxidant activity of blueberry toppings with honey

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Mitra, P; Mandal, N.C; Acharya, K.

Mycochemicals and antioxidant activity of polyphenol-rich fraction of Termitomyces microcarpus

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Kokkaew, H; Pitirit, T.

Optimization for anthocyanin and antioxidant contents and effects of acidulants on purple corn cake containing corn silk powder qualities

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Rahman, M.M; Khan, F.E; Das, R; Hossain, M.A.

Antioxidant activity and total phenolic content of some indigenous fruits of Bangladesh

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Boonyakiat, D; Chuamuangphan, C; Maniwara, P; Seehanam. P.

Comparison of physico-chemical quality of different strawberry cultivars at three maturity stages

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Julianti, E; Rusmarilin, H; Ridwansyah; Yusraini, E.

Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes

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Shokrollahi, F; Taghizadeh, M.

Date seed as a new source of dietary fiber: physicochemical and baking properties

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Nartnampong, A; Kittiwongsunthon, W; Porasuphatana, S.

Blanching process increases health promoting phytochemicals in green leafy Thai vegetables

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Ebrahimian, M; Motamedi, H.

Utilization of wheat bran as a source for phytic acid production

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Hmadhlu, P; Sae-Wong, C; Chinachoti, P.

Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts

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Akinboro, A; Baharudeen, I; Mohamed, K.

Evaluation of cytogenotoxic and antimutagenic potency of water extract of Centella asiatica Linn. using the Allium cepa assay

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Juliana, B,R; Vanessa, B.V; Tatiana, E; Claudia, S.R; Bernardo, B.

Fatty acid composition of fillets of silver catfish fed on sunflower oil and linseed oil

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Sahu, J.K; Kumar Mallikarjunan, P.

Effect of heat assisted high pressure treatment on rate of change in pH and gel strength of acidified milk gel in the preparation of soft cheese

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Titov, E.I; Tikhomirova, N.A; Ionova, I.I; Gorlov, I.F; Mosolova, N.I; Korotkova, A.A; Zlobina, E.Y.

Influence of zootechnical and technological factors on angiogenin content in raw milk and secondary milk raw material

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Bhat, Rajeev; Nurul Hanida Ismail; Yeoh, T.K.

Exploring the food industry potential of novel goat milk bar produced by supplementing with rose flower extracts

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Houssou, A.F.P; Gankoue, Y.B; Kaboré, A; Futakuchi, K; Traoré, K; Moreira, J; Diagne A; Manful, J; Mensah, G.A.

Comparison of parboiled and white rice obtained from ten varieties cultivated in Benin

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Kusumawaty, I; Fardiaz, D; Andarwulan, N; Widowati, S; Budijanto, S.

The effect of rice bran stabilization on solubility and molecular weight distribution of protein fraction

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Uthumporn, U; Nadiah, N.I; Koh, W.Y; Zaibunnisa, A.H; Azwan, L.

Effect of microwave heating on corn flour and rice flour in water suspension

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Zárate, L; Garnica, A.M; Prieto, L; Poveda, J.C; Cerón, M.

Adsorption isotherms of flours from pre-cooked clones of Criolla potato (Solanum tuberosum Group Phureja) South American tuber

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Singh, V; Das, M; Das, S.K.

Effect of varying knife speed and contact area on peak cutting force during slicing of peeled potato (Solanum tuberosum)

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Jaswir, I; Alotaibi, A; Jamal, P; Octavianti, F; Lestari, W; Hendri, R; Alkahtani, H.

Optimization of extraction process of plant-based gelatin replacer

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Soma, G; Mahadevamma, S; Sudha, M.L.

Characterisation of tea fiber and its utilisation as a functional ingredient in the preparation of biscuits

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Hayashi, M; Kato, K; Umene, S; Masunaga, H.

A method for softening beans with coats

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Krishtafovich, V; Krishtafovich, D; Surzhanskaya, I; Marakova, A; Vorobieva, D.

The value of the lamb meat in human nutrition

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Trombete, F.M; Freitas-Silva, O; Saldanha, T; Venâncio, A.A; Fraga, M.E.

Ozone against mycotoxins and pesticide residues in food: Current applications and perspectives

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Ihedioha, J.N; Amu, I.A; Ekere, N.R; Okoye, C.O.B.

Levels of some trace metals (Pb, Cd and Ni) and their possible health risks from consumption of selected fish and shellfish from Nigerian markets

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Pianjing, P; Vites, J; Santijanyabhorn, J.

Utilization of Nile Tilapia (Oreochromis niloticus) in development of fish based Thai snacks

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Astawan, M; Hermanianto, J; Suliantari; Sugiyanto, G.S.P.

Application of vacuum packaging to extend the shelf life of fresh-seasoned tempe

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Dasaesamoh, R; Youravong, W; Wichienchot, S.

Digestibility, fecal fermentation and anti-cancer of dragon fruit oligosaccharides

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Nor Hasni, H; Noranizan, M.A; Roselina, K.

Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut Yardlong bean (Vigna unguiculata)

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Nag, S; Dash, K.K.

Mathematical modeling of thin layer drying kinetics and moisture diffusivity study of elephant apple

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Dasaesamoh, R; Youravong, W; Wichienchot, S.

Optimization on pectinase extraction and purification by yeast fermentation of oligosaccharides from dragon fruit (Hyloceus undatus)

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Laovachirasuwan, P; Judprakob, C; Sinaphet, B; Phadungkit, M.

In vitro antioxidant and antimutagenic activities of different solvent extracts of Phellinus spp.

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Toh, S.C; Samuel, L; Awang, A.S.A.H.

Screening for antifungal-producing bacteria from Piper nigrum plant against Phytophthora capsici

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Bureenok, S; Saenmahayak, B; Vasupen, K; Yuangklang, C.

Effect of dried mao pomace (DMP) and lactic acid bacteria (LAB) on meat lipid oxidation and meat quality in goats with post-mortem aging time

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Chiquetti, R.L; Castro, E.M; Valério, G.D; Bernini, L.J; Suguimoto, H.H; Santana, E.H.W; Alegro, L.C.A; Souza, C.H.B.

Viability of the probiotic Lactobacillus acidophilus La-5 in ice cream: effect of lactose hydrolysis and overrun

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Hanifah, R; Arief, I.I; Budiman, C.

Antimicrobial activity of goat milk yoghurt with addition of a probiotic Lactobacillus acidophilus IIA - 2B4 and roselle (Hibiscus sabdariffa L) extract

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Ranjit, C; Srividya, S.

Lactic acid production from free and Polyurethane immobilized cells of Rhizopus oryzae MTCC 8784 by direct hydrolysis of starch and agro-industrial waste

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Goñi, M.G; Tomadoni, B; Audisio, M.C; Ibarguren, C; Roura, S.I; Moreira, M.R; Ponce, A.G.

Application of bacteriocins from Enterococcus hirae on butterhead lettuce seeds inoculated with Escherichia coli O157:H7

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Neeliah, S.A; Arlandoo, J.D.L; Kureemun, B.R.

Ready to eat salads in selected retail outlets of Mauritius: an assessment of their hygiene status through enumeration of β- glucuronidase positive Escherichia coli

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Felix, M.M; Czerner, M; Ameztoy, I; Ramírez, E; Yeannes, M.I.

Investigation of Halococcus morrhuae in salted-ripened anchovy products

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Nakyinsige, K; Abdul Rahman, N.S; Salwani, M.S; Abd Hamid, A; Adeyemi, K.D; Sakimin, S.Z; Sazili, A.Q.

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat

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Noor Ifatul, H.M.D; Lee, H.Y; Nazamid, S; Wan Norhana, M.N; Mahyudin, N.A.

In vitro antibacterial activity of marine-derived fungi isolated from Pulau Redang and Pulau Payar Marine Parks, Malaysia against selected food-borne pathogens

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Mohana, D.C; Thippeswamy, S; Abhishek, R.U; Shobha, B; Mamatha, M.G.

Studies on seed-borne mycoflora and aflatoxin B1 contaminations in food based seed samples: Molecular detection of mycotoxigenic Aspergillus flavus and their management

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Ashrethalatha, A; Aarthy, U; Poonkodi, T; Narayanan, R.B.

Identification and molecular characterization of Lactic Acid Bacteria (LAB) species from the medicinal plant Cissus quadrangularis (Pirandai)

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Prommajan, K; Palaga, T; Rengpipat, S.

Detection of Listeria monocytogenes in foods using monoclonal antibody by dot-ELISA and multiplex-PCR

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Vitalis, R.E; Regidor-111, D; Haresh, K.K; Nishibuchi, M; Nor-Khaizura, M.A.R.

Methicillin-resistant Staphylococcus aureus strains isolated from human and environmental surfaces in a research laboratory

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Ahmed-Gaïd, K; Boukhemis, M; Djeghri-Hocine, B.

Enhancement of lactic acid bacteria growth using sheep hooves hydrolyzate

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Chukeatirote, E; Arfarita, N; Waratrujiwong, T; Kanghae, A.

A taxonomic study of Bacillus sp. strain S1-13 isolated from Terasi, an Indonesian shrimp paste

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Elhadi, N; Aljeldah, M; Aljindan, R.

Microbiological contamination of imported frozen fish marketed in Eastern Province of Saudi Arabia

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Saifedden, G; Farinazleen, G; Nor-Khaizura, A; Kayali, A.Y; Nakaguchi, Y; Nishibuchi, M; Son, R.

Antibiotic Susceptibility profile of Vibrio parahaemolyticus isolated from shrimp in Selangor, Malaysia

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Jamaludin, M.A; Hashim, D.M; Rahman, R.A; Ramli, M.A; Majid, M.Z.A; Othman, R; Amin, A.

Determination of permissible alcohol and vinegar in Shariah and scientific perspectives

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Abdul Wahid, N; Mudor, H.

Evaluating bahulu the traditional food: From the perspective of consumers

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Khai, N.X; Ismail, M.M; Sidique, S.F.

Consistency tests of comparative advantage measures: An empirical evidence from the Malaysian and selected Asian shrimp products

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Aderinola, T.A.

Effects of processing techniques on the functional properties of wheatbreadfruit composite flour

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Journal Coverage

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

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International Food Research Journal

International Food Research Journal

Volume 23, No. 6, 2016