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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 (2019), VOLUME 26 ISSUE 3

VOLUME 26 (2019), VOLUME 26 ISSUE 2

VOLUME 26 (2019), VOLUME 26 ISSUE 1

Volume 25, No. 6, December 2018

Volume 25, No. 5, October 2018

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International Food Research Journal

International Food Research Journal

Volume 23, No. 6, 2016