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International Food Research Journal


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International Food Research Journal

Volume 24, Supplementary Issue, December 2017

Akbar, I; Jaswir, I; Jamal, P; Octavianti, F.
Fish gelatin nanoparticles and their food applications: A review
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1
Azmi, A.S; Malek, M.I.A; Puad, N.I.M.
A review on acid and enzymatic hydrolyses of Sago Starch
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2
Jaswir, I; Octavianti, F; Lestari, W; Hendri, R; Ahmad, H.
Some characteristics and functional properties of Chunma (Gastrodia Elata) as a food supplement: A short review
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3
Salih, G.A; Ahmad-Raus, R; Shaban, M.N; Abdullah, N.
Extraction and purification of Cytotoxic compounds from Premna Serratifolia L. (Bebuas) for human breast cancer treatment
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4
Runa, H; Serri, N.A; Ahmad, H.
Synthesis of Fructose Laurate: Optimization and thermodynamic study
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5
Abd Samad, N.S; Amid, A; Jimat, D.N; Shukor, N.A.
Protease purification from Bacillus Amyloliquefaciens B7 using Aqueous Two-Phase System (ATPS)
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6
Jalal, K.C.A; Akbar John, B; Nurul Lyana, M.S; Faizul, H.N; Noor Isma Yanti, M; Mahbuba Bulbul.
Comparative study on spoilage and pathogenic bacteria in selected commercial marine and freshwater fishes
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7
Ahmed, I.A; Asiyanbi-Hammed, T.T; Idris, M.A; Mikail, M.A; Hammed, A.
Nutritional perspectives of early Muslims’ eating habits
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8
Asiyanbi, T.T; Bio-Sawe, W; Idris, M.A; Hammed, A.M.
Gelatin-polysaccharide based materials: A review of processing and properties
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9
Easa, M.N; Yusof, F; Abd. Halim, A.
Kinetic performance of Cross-Linked Enzyme Aggregates (CLEA)-Amylase from Zophobas Morio
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10
Mahmud, I.A; Mirghani, M.E.S; Alkhatib, M.F.R; Yusof, F; Shahabuddin, M; Rashidi, O; Daoud, Jamal I.
Nutrients depictions of Barhi Date Palm (Phoenix Dactylifera L.) kernels
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11
Easa, M.N; Yusof, F; Abd. Halim, A.
Characterization of Cross-Linked Enzyme Aggregates (CLEA)-amylase from Zophobas Morio
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12
Yusof, N; Jaswir, I; Jamal, P; Jami, M.S; Octavianti, F.
Optimization of process condition for extraction of gelatin from Red Tilapia skin (Oreochromis Niloticus) by High Pressure Processing (HPP)
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13
Noor Raihana, A.R; Marikkar, J.M.N; Jaswir, I; Nurrulhidayah, A.F; Miskandar, M.S.
Comparison of composition, thermal behaviour and polymorphism of Pink Guava (Psidium Guajava) seed oil-palm stearin blends and lard
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14
Noor Raihana, A.R; Marikkar, J.M.N; Jaswir, I; Nurrulhidayah, A.F; Miskandar, M.S.
Effect of Pink Guava oil-palm stearin blends and lard on dough properties and cookies quality
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15
Ilias, N.N; Jamal, P; Sulaiman, S; Jaswir, I; Ansari, A.H; Azmi, A.S; Zainudin, Z.
Optimum media compositions for bioprotein production by mixed culture of Phanerochaete Chrysosporium and Candida Utilis using palm kernel cake and seaweed as substrates
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16
Mohammedelnour, Ahmed A; Mirghani, M.E.S; Kabbashi, Nasser A; Alam, Md Z; Musa, Khalid H; Abdullah, Aminah.
Effect of solvent types on phenolics content and antioxidant activities of Acacia Polyacantha gum
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17
Aburigal, Y.A.A; Mirghani, M.E.S; Elmogtaba, E.Y; Sirible, A.A.M; Hamza, N.B; Hussein, I.H.
Total phenolic content and antioxidant capacity of Basil (Ocimum Basilicum L.) leaves from different locations
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18
Jamal, P; Olorunnisola, K.S; Jaswir, I; Tijani, I.D.R; Ansari, A.H.
Bioprocessing of seaweed into protein enriched feedstock: Process optimization and validation in reactor
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19
Norshazila, S; Othman, R; Jaswir, I; Yumi Zuhanis, H.H.
Effect of abiotic stress on carotenoids accumulation in pumpkin plants under light and dark conditions
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20
Jaswir, I; Ahmad, H; Susanti, D; Bakhtiar, M.T; Octavianti, F.
Effects of Sargassum Oligocystum and Padina Australis extract on Adipogenesis and Adipolysis in 3T3-L1 Cells
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21
Abdullah, A.M; Hamidah, H; Alam, M.Z.
Research progress in Bioflocculants from bacteria
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22
Noh, C.H.C; Azmin, N.F.M; Amid, A; Asnawi, A.L.
Algorithm for rapid identification of flavonoids classes
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23
Jamal, P; Hashlamona, A; Jaswir, I; Akbar, I; Nawawi, W.M.F.W.
Extraction of Lycopene from tomato waste using solid state fermentation
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24
Jemain, S.F.P; Jamal, P; Raus, A. R; Amid, A; Jaswir, I.
Effects of process conditions on the ultrasonic extraction of phenolics scavenger from Curcuma caesia rhizome
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25
Jamaludin, M.A; Amin, A; Fadzlillah, N.A; Kartika, B; Othman, R; Sani, S; Ramli, A.
Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
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26
Muflih, B.K; Ahmad, N.S; Jamaludin, M.A; Nordin, N.F.H.
The concept and component of contaminated animals (Al-Jallalah Animals)
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27
Babiker, S; Mirghani, M.E.S; Saleh Matar, M; Kabbashi, N.A; Alam, Md. Z; Marikkar, J.M.N.
Evaluation of antioxidant capacity and physicochemical properties of Sudanese Baobab (Adansonia Digitata) seed- oil
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28
Yusof, F; Chowdhury, S; Faruck, M.O; Sulaiman, N.
Anticancer peptides derived from supermeal worm (Zophobas Morio) larvae
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29
Hagr, T.E; Mirghani, M.E.S; Elnour, A.A.H.M; Bkharsa, B.E.
Antioxidant capacity and sugar content of honey from Blue Nile State, Sudan
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30
Yusof, F; Faruck, M.O; Chowdhury, S.
An approach to optimize process parameter for peptides extraction from Zophobas Morio (Fabricius) using antifungal activity as the response
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31
Faruck, M.O.,; Yusof, F; Chowdhury, S.
Effect of extraction process parameters on antifungal peptides from Supermeal worm, Zophobas Morio (Fabricius)
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32
Othman, R; Noh, N; Nurrulhidayah, A.F; Anis Hamizah, H; Jamaludin, M. A.
Determination of natural Carotenoid pigments from freshwater green Algae as potential halal food colorants
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33
Kabbashi, N.A; Mirghani, M.E.S; Alam, Md. Z; Sam Yassin Qudsieh; Ibrahim Adebayo Bello.
Characterization of the Baobab fruit shells as adsorption material
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34
Nurul Zaizuliana, R.A; Anis Mastura, A.F; Abd Jamil, Z; Norshazila, S; Zarinah, Z.
Effect of storage conditions on the crystallisation behaviour of selected Malaysian honeys
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35
Othman, R; Kammona, S; Jaswir, I; Jamal, P; Mohd Hatta, F.A.
Effect of abiotic stress on carotenoids accumulation in orange sweet potato callus under light and dark conditions
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36
Othman, R; Kammona, S; Jaswir, I; Jamal, P; Mohd Hatta, F.A.
Influence of growing location, harvesting season and post-harvest storage time on Carotenoid Biosynthesis in orange sweet potato (Ipomoea Batatas) tuber flesh
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37
Alkhalf, Maha I; Mirghani, M.E.S.
Detection of Formaldehyde in cheese using FTIR spectroscopy
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38
Subara, D; Jaswir, I; Alkhatib, M.F.R; Noorbatcha, I.A.N.
Process optimization for the production of fish gelatin nanoparticles
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39
Irna, C; Jaswir, I; Othman, R; Jimat, D.N.
Antioxidant and Antimicrobial activities of Astaxanthin from Penaeus Monodon in comparison between chemical extraction and High Pressure Processing (HPP)
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40
Jaswir, I; Noviendri, D; Taher, M; Mohamed, F; Salleh, H.M; Octavianti, F; Lestari, W; Hendri, R; Abdullah, A; Miyashita, K; Hasna, A.
Optimization of essential oil and Fucoxanthin extraction from Sargassum Binderi by Supercritical Carbon Dioxide (SC-CO2) extraction with Ethanol as co-solvent using Response Surface Methodology (RSM)
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41
Sitti Nurmiah; Syarief, R; Sukarno; Peranginangin, R; Nurtama, B; Jaswir, I.
Production of refined Carrageenan from Kappaphycus Alvarezii on pilot plant scale: Optimization of water extraction using Response Surface Methodology
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42
Nurul Asyikeen, A.M; Jaswir, I; Akmeliawati, R; Ibrahim, A.M; Aslam, M; Octavianti, F.
Rapid detection of Ethanol in beverages using IIUM-fabricated electronic nose
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43
Jaswir, I; Yusof, N; Jamal, P; Jami, M.S.
Novel method for gelatin extraction of various local fish using High Pressure Processing (HPP)
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44
Babiker, F; Jamal, P; Mirghani, M.E.S; Ansari, A.H.
Characterization, purification and identification of some Alkaloids in Datura Stramonium
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45
Octavianti, F; Jaswir, I.
Metal toxicity and environmental effects on health: A study report on mineral and heavy metal contents of different Malaysian fish species
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46
  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

  Indexation
Indexed by MyJurnal (2018)
H-Index 8
Immediacy Index 0.000
Rank 28/30,Q4(Sciences )
28/30,Q4(Sciences )
14/17,Q4(Medical & Health Sciences )
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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