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International Food Research Journal

Volume 24, No. 5, October 2017

Nurdiani, R; Vasiljevic, T; Singh, T.K; Donkor, O.N.

Bioactive peptides from fish by-products with anticarcinogenic potential

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Patel, A.R.

Probiotic fruit and vegetable juices- recent advances and future perspective

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Zzaman, W; Yusoff, M.M; Yang, T.A.

Preparation and properties of fish cracker from different freshwater fish species

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Tan, C.X; Azrina, A.

Dietary fiber and total phenolic content of selected raw and cooked beans and its combinations

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Simwaka, J.E; Chamba, M.V.M; Huiming, Z; Masamba, K.G; Luo, Y.

Effect of fermentation on physicochemical and antinutritional factors of complementary foods from millet, sorghum, pumpkin and amaranth seed flours

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Rosida, R; Harijono; Estiasih, T; Sriwahyuni, E.

Functional and pasting characteristics of modified water yam flour (Diocorea alata)

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Al-Faris ,N; Al-Jobair, M.

Physico-chemical characteristics of pan and pita bread supplemented with the products of goat oggt

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Alam, M.K; Rana, Z.H; Akhtaruzzaman, M.

Chemical composition and fatty acid profile of Bangladeshi beef at retail

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Jansrimanee, S; Lertworasirikul, S.

Effect of sodium alginate coating on osmotic dehydration of pumpkin

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Nor, M.H.M; Nazmi, N.N.M; Sarbon, N.M.

Effects of plasticizer concentrations on functional properties of chicken skin gelatin films

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Kampuang, K; Jaksomsak, P; Prom-u-thai, C.

Association between iron, zinc and protein concentration in the embryo and endosperm regions of rice grain

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Shariffa, Y.N; Uthumporn, U; Karim, A.A; Zaibunnisa, A.H.

Hydrolysis of native and annealed tapioca and sweet potato starches at subgelatinization temperature using a mixture of amylolytic enzymes

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Mohamad, N.S; Sulaiman, R; Lai, O.M; Hussain, N.

Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian ‘Chok Anan’ mango (Mangifera indica L.) fruit

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Santos, C.O; Silveira, M.R; Santos, A.M; Quatrin, A; Rosa, C.S.

Resource recovery in the food industry: use in the development of cakes

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Adeleke, OR; Adiamo, OQ; Fawale, O.S; Olamiti, G.

Effect of processing methods on antinutrients and oligosaccharides contents and protein digestibility of the flours of two newly developed bambara groundnut cultivars

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Jiamjariyatam, R.

Microwavable expanded-snack from native rice starch: Influence of inulin and amylose content

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Sari, A.A; Bazargani-Gilani, B; Pajohi-Alamooti, M.R; Choobkar, N.

Evaluating chemical properties of all bread types in Hamedan bakeries

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Bet, C.D; Cordoba, L.P; Ribeiro, L.S; Schnitzler, E.

Effect of acid modification on the thermal, morphological and pasting properties of starch from mango kernel (Mangifera indica L.) of Palmer variety

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Kapreliants, L; Zhurlova, O.

Technology of wheat and rye bran biotransformation into functional ingredients

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Jing, L; Yuwei, L; Zhenping, H; Qian, W.

Impact of heat processing on the bioavailability of zinc and iron from cereals and pulse

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Katola, A.

Nutrient composition of solar dried and traditionally smoked Oreochromis mossambicus (Peters, 1852)

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Olatunya, A.M; Akintayo, E.T.

Evaluation of the effect of drying on the chemical composition and antioxidant activity of the essential oil of peels from three species of citrus group

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Hoa, H.T; Wang, C.H; Tam, N.V; Wang, C.L.

Effects of substrates and drying methods on antioxidant compound and antioxidant activity of fruiting body extracts of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus)

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Islam, S; Akond, M; Islam, I; Adam, Z.

Soluble sugar contents, total phenolic, and antioxidant capacity in a diverse set of amaranthaceae accessions

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Kanwal, N; Randhawa, M.A; Iqbal, Z.

Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam

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Abacan, S.F; Hurtada, W.A; Devanadera, M.A.R.

Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms

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Shewakena, S; Chandravanshi, B.S; Debebe, A.

Levels of total polyphenol, flavonoid, tannin and antioxidant activity of selected Ethiopian fermented traditional beverages

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Ydjedd, S; Chaalal, M; Richard, G; Kati, D.E; López-Nicolás, R; Fauconnier, M. L; Louaileche, H.

Assessment of antioxidant potential of phenolic compounds fractions of Algerian Ceratonia siliqua L. pods during ripening stages

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Santiago, L.A; Saguinsin, S.G.C; Reyes, A.M.L; Guerrero, R.P; Nuguid, A.M.N; Santos, A.C.N.

Total phenolic and flavonoid contents and free radical scavenging components of Ficus nota Merr. (Moraceae) ethanolic leaf extract

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Daramola, B.

Preliminary approach to predictive modelling of a process for depolymerisation of cassava non-starch carbohydrate using oxalic acid and ionic salt

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Rathod Ketan, M; Pagote, C.N.

Effect of moisture level on the rheological properties of khoa jalebi batter and its modelling

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Deshmukh, Y; Sharma, H.K; Kumar, N.

Modeling of physicochemical and functional parameters of pumpkin (Cucurbita pepo) powder using response surface methodology

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Shaari, N.A; Sulaiman, R; Cheok, C.Y.

Rheological properties of native and modified corn starches in the presence of hydrocolloids

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Salehi, F; Kashaninejad, M.

Effect of drying methods on textural and rheological properties of basil seed gum

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Lestari, H.P; Martono, S; Wulandari, R; Rohman, A.

Simultaneous analysis of Curcumin and demethoxycurcumin in Curcuma xanthorriza using FTIR spectroscopy and chemometrics

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Ahmed, S.S; Ibrahim, M.E; Khalid, A.K; El-Sawi, S.A.

Phytochemicals, volatile oil and biological activities of Triumfetta flavescens (Hochst)

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Alobo, A.P; Arueya, G.L.

Physical, functional and chemical properties of Grewia venusta (ururu) mucilage extract

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Sicari, V; Poiana, M.

Essential oil recovery from bergamot juice by supercritical and liquid carbon dioxide

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Azimah, R; Azrina, A; Khoo, H.E.

Stability of blended palm oils during potato frying

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Wuttisin, N; Boonmak J; Thaipitak, V; Thitilertdecha, N; Kittigowittana, K.

Anti-tyrosinase activity of orange peel extract and cosmetic formulation

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Ajiboye, B.O; Ojo, O.A; Aganzi, I.Y; Chikezie, G.S; Fadaka, O.A; Jayesimi, K; Olaoye, O.

Antihyperanaemic and antihyperlipidemic activities of Artocarpus altilis fruit based-diet on alloxan-induced diabetic rats

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Sumardi, D; Pancoro, A; Yulia, E; Musfiroh, I; Prasetiyono, J; Karuniawan, A; Syamsudin, T.S.

Potential of local black soybean as a source of the isoflavones daidzein and genistein

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Yanti; Woenardhy, K; Widjaja, A.Y; Agustinah, W.

Effect of protein fractions from Pithecellobium jiringa on secretions of interleukin-6 and leptin in 3T3-L1 preadipocytes

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Anwar, K; Wigati, D; Sudarsono; Nugroho, A.E.

Blood glucose reduction of combination of Andrographis paniculata (Burm.f) Ness and Morinda citrifolia L. ethanolic extract in neonatal streptozotocin-induced Type 2 diabetes mellitus rats

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Nur Farhana A.R; Amin I; Sadeq Hassan A.S; Shuhaimi M.

Gel formation of pectin from okra (Abelmoschus esculentus L. Moench) leaves, pulp and seed

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Sirilun, S; Sivamaruthi, B.S; Kesika, P; Makhamrueang, N; Chaiyasut, K; Peerajan, S; Chaiyasut, C.

Development and evaluation of Mustard green pickled liquid as starter for Morinda citrifolia Linn. Fermentation

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Ifesan, B.O.T; Akintade, A.O; Gabriel-Ajobiewe, R.A.O.

Physicochemical and nutritional properties of Mucuna pruriens and Parkia biglobosa subjected to controlled fermentation

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Martins, E.M.F; Ramos, A.M; Stringheta, P.C; Lago-Vanzela, E. S; Oliveira, P.M; Martins, M.L.

Fresh cut fruit salads as a promising vehicle for Lactobacillus acidophilus and Lactobacillus plantarum

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Pohoroo, A; Ranghoo-Sanmukhiya, V.M.

Food-borne bacterial load in fresh and frozen fish sold in Mauritius

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Ribeiro-Santos, R; Motta, J.F.G; Teodoro, C.E.S; Melo, N.R.

Antimicrobial effectiveness and color stability of protein-based films incorporated with essential oils

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Passamani, F.R.F; Bastos, S.C; Freire, L; Terra, M.F; Pereira, G.E; Batista, L.R.

Aspergillus carbonarius in syrah grapes grown in three wine-growing regions of Brazil

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Rosales-Loaiza, N; Aiello-Mazzarri, C; Gómez, L; Arredondo, B; Morales, E.

Nutritional quality of biomass from four strains of Nostoc and Anabaena grown in batch cultures

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Nikitina, O; Cherno, N; Osolina, S; Naumenko, K.

Yeast glucan and glucan-containing mushroom biopolymer complexes – stimulators of microflora growth

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Oliveira, B.D.A; Rodrigues, A.C; Bertoldi, M.C; Taylor, J.G; Pinto, U.M.

Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata)

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Lihan, S; Tian, P.K,; Chiew, T.S; Ching, C.L; Shahbudin, A; Hussain, H; Mohd-Azlan, J.

The distribution and characteristics of bacteria in recreational river water of a community resort in Baram, Sarawak, Malaysian Borneo

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Klangpetch, W.

Evaluation of antioxidant, anti-pathogenic and probiotic growth stimulatory activities of spent coffee ground polyphenol extracts

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Abdelkarim, H; Rukayadi, Y; Abdulkarim, S.M; Sulaiman, R.

Effect of dried and extrudate of bitter gourd fruit on epithelial microflora in raw chicken legs meat

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Al-Manhel, A.J; Niamah, A.K.

Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk

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Fonseca, R.A.S; Rodrigues, A; Santos, V; Moreira, L; Rodrigues, R. S; Machado, M.R.G; Souza-Soares, L.A; Burkert, C.A.V; Burkert, J.F.M.

Effects of consumption of galactooligosaccharides obtained through whey enzymatically modified on the faecal flora and nutritional parameters of hamsters

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Bocharova, O; Reshta, S; Bocharova, M.

Investigation of the chemical safety of microwaved popcorn in respect of acrylamide formation

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Journal Coverage

Online first

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 24, No. 5, October 2017