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International Food Research Journal


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International Food Research Journal

Volume 25, No. 4, August 2018

Erwanto, Y; Rohman, A; Arsyanti, L; Pranoto, Y.
Identification of pig DNA in food products using Polymerase Chain Reaction (PCR) for Halal authentication-a review
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1
Sathya Prabhu, D; Devi Rajeswari, V.
Nutritional and Biological properties of Vicia Faba L.: a perspective review
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2
Hasizah, A; Mahendradatta, M; Laga, A; Metusalach, M; Supratomo; Waris, A; Salengke, S.
A novel ohmic-based technology for seaweed processing
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3
Harlen, W.C; Palupi, N.S; Muchtadi, T.R.
β-Carotene bioavailability of palm oil emulsion drink in rats (Rattus Norvegicus) blood plasma and liver
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4
Taheri-Garavand, A; Meda, V.
Drying kinetics and modeling of savory leaves under different drying conditions
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5
Utama-ang, N; Cheewinworasak, T; Simawonthamgul, N; Samakradhamrongthai, R.S.
Effect of drying condition of Thai garlic (Allium Sativum L.) on physicochemical and sensory properties
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6
Du, X; Myracle, A.D.
Development and evaluation of Kefir products made with aronia or elderberry juice: sensory and phytochemical characteristics
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7
Agyapong, D.A.Y; Zeng, H.J; Du, W.J; Zhao, R.L; Li, C.X; Jiang, Y.R; Fu, W.J.
Effect of microwave heating on soluble proteins of Porcine muscle
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8
Babalouei, F; Tahghighi, A.
Evaluation of remaining Blankit in refined Iranian sugar products through ion exchange resins
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9
Vioretti, R; Khairani, A.F; Fauziah, P.N; Hilmanto, D.
An evaluation of soyghurt potential on tumor necrosis factor-α and soluble Endoglin levels in Preclampsia maternal serum-induced placental Trophoblast cell in vitro
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10
Negrillo, S.L.C; Castillo-Israel, K.A.T; Gandia, J.B.L; Absulio, W.L; Serrano, E.P.
Physiological and physical responses of packaged minimally processed Pinakbet vegetables to 1-Methylcyclopropene (1-MCP) pre-cutting treatment
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11
Muid, S; Hamid, Z; Nawawi, H.
Tocotrienol rich fraction supplement reduces oxidative stress in non Familial Hypercholesterolaemia: beyond the lipid lowering capability
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12
Ridhowati, S; Chasanah, E; Syah, D; Zakaria, F.
A study on the nutrient substances of sea cucumber Stichopus Variegatus flour using vacuum oven
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13
Norafida, A; Aminah, A.
Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum Annuum L. var bell pepper)
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14
Pinsirodom, P; Taprap, R; Parinyapatthanaboot, T.
Antioxidant activity and phenolic acid composition in different parts of selected cultivars of mangoes in Thailand
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15
Abidin, N.S.A; Rukunudin, I.H; Zaaba, S.K; Wan Omar, W.A.
The effect of Atmospheric Cold Plasma (ACP) treatment on colour, water activity, antioxidant activity and total phenolic content of mango flour noodles during storage
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16
Muthukumaran, P; Divya, R; Indhumathi, E; Keerthika, C.
Total phenolic and flavonoid content of membrane processed Aloe Vera extract: a comparative study
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17
Lye, H.M; Chiew, J.C; Siddique, M.M.
Cytotoxic effect of commonly used food dyes on human Hepatoma cell line, HepG2
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18
Wetwitayaklung, P; Wangwattana, B; Narakornwit, W.
Determination of trace-elements and toxic heavy minerals in Thai longan, litchi and Siam weed honeys using ICP-MS
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19
Farida; Purba, M; Nisa, F.Z.
Effect of different fish cooking method on plasma lipid levels healthy young adults in Kendari, Southeast Sulawesi
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20
Lacerna, M.M; Bayogan, E.V; Secretaria, L.B.
Rind color change and granulation in Pummelo [Citrus Maxima (Burm. Ex Rumph.) Merr.] fruit as influenced by 1-Methylcyclopropene
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21
Costa, L.L; Tome, P.H.F; Jardim, F.B.B; Silva, V.P; Castilho, E.A; Damasceno, K.A; Campagnol, P.C.B.
Physicochemical and rheological characterization of pan bread made with pumpkin seed flour
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22
Le, P.T.Q; Pham, M.H.
The effects of Ethephon on the ripening of Carambola (Averrhoa Carambola L.)
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23
Hue, W.L; Nyam, K.L.
Physiochemical properties of Kenaf seed oil microcapsules before and after freeze drying and its storage stability
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24
Formigoni, M; Milani, P.G; Dacome, A.S; Costa, S.C.
Effect of enzymatic pretreatment on the extraction yield of Stevia Rebaudiana leaves
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25
Pratiwi, D; Fitriani, N.E; Sudjadi; Rohman, A.
Application of real-time polymerase chain reaction for analysis of porcine DNA in gelatine-containing capsule shell for halal authentication
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26
Belattmania, Z; Zrid, R; Reani, A; Sabour, B; Engelen, A.H; Pereira, H; Serrao, E.A; Custodio, L; Varela, J.C.
Fatty acid composition and nutraceutical perspectives of brown seaweeds from the Atlantic coast of Morocco
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27
Wan Saidatul Syida, W.K; Normah, I; Noriham, A; Mohd Yusuf, M.
Changes in chemical composition and amino acid content of Soy Protein Isolate (SPI) from tempeh
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28
Konsue, N; Yimthiang, S; Kwanhian, W.
Effect of fermentation conditions of Noni (Morinda Citrifolia L.) juice on glutathione content and lipid oxidation in Vero cells
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29
Rasli, H.I; Sarbon, N.M.
Optimization of enzymatic hydrolysis conditions and characterization of Shortfin Scad (Decapterus Macrosoma) skin gelatin hydrolysate using response surface methodology
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30
Santos, E.A; Bonnas, D.S; Pinto, R. de M.C.
Implementation of food quality management tools in an institutional food and nutrition unit: a case study
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31
Raseetha, S; Nadirah, S.
Effect of different packaging materials on quality of fresh-cut broccoli and cauliflower at chilled temperature
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32
Ajala, A.S; Ajagbe, O.A; Abioye, A.O; Bolarinwa, I.F.
Investigating the effect of drying factors on the quality assessment of plantain flour and wheat-plantain bread
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33
Garcia-Sifuentes, C.O; Pacheco-Aguilar, R; Ramirez-Suarez, J.C; Scheuren-Acevedo, S.M; Lugo-Sanchez, M.E; Garcia-Sanchez, G; Carvallo-Ruiz, G.
Quality changes of white shrimp (Litopenaeus Vannamei) stressed by acute hypoxia and stored under chilled conditions
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34
Soumya, V. Menon; Ramana Rao, T.V.
Nutraceutical value and quality attributes of icebox watermelon fruit as influenced by ripening
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35
Akullo, J; Nakimbugwe, D; Obaa, B.B; Agea, J.G; Okwee-Acai, J.
Development and quality evaluation of crackers enriched with edible insects
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36
Issara, U; Rawdkuen, S.
Instant organic rice bran milk: a nutritional quality aspect
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37
Rufai, S; Hanafi, M.M; Rafii, M.Y; Mohidin, H; Kankara, S.S; Hussaini, M.A; Syed Rastan, S.O.
Enhancing Moringa nutritive value for impoverished populations and healthy wellbeing through proper nutrient enrichment
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38
Marquez, K.L.D; Castillo-Israel, K.A.T; Gandia, J.B.L; Serrano, E.P; Absulio, W.L.
Responses of ready-to-eat salad vegetable mixes prepared with different lettuce varieties to 1-Methylcyclopropene (1-MCP) post-cutting treatment
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39
Shishir, M.R.I; Taip, F.S; Yong, S.Y; Aziz, N.A; Talib, R.A; Saifullah, M.
Changes in quality attributes of pink guava (Psidium Guajava) powder with respect to different drying techniques and Maltodextrin concentrations
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40
Avalos-Llano, K.R; Sgroppo, S.C; Chaves, A.R.
Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
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41
Thakkar, Urvi; Preetha, R; Nithyalakshmi, V.
Evaluation of viability of Lactobacillus Bulgaricus in symbiotic microcapsules: before and after freeze drying
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42
Falaye, A.E; Ajani, E.K; Emikpe, B.O; Folorunso, L.A.
Incidence and prevalence of naturally occuring fungi on palm Kernel sludge and its attendant in vitro digestibility
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43
Maneesri, J; Masniyom, P; Liming, M.
Survival of Candida Tropicalis and Lactobacillus Plantarum starter culture after using protective agent and drying
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44
Handayani, I; Utami, T; Hidayat, C; Rahayu, E.S.
Screening of lactic acid bacteria producing uricase and stability assessment in simulated gastrointestinal conditions
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45
Omar, S; Mat-Kamir, N.F.
Isolation and identification of common bacteria causing Subclinical Mastitis in dairy goats
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46
Thakkar, P; Vaghela, B; Modi, H.A; Patel, A; Prajapati, J.B.
Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms
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47
Huque, R; Munshi, M.K; Hussain, M.S; Khatun, A; Islam, M; Hossain, M.A; Hossain, A; Jolly, Y.N; Choudhury, T.R; Roy, B.K.
Evaluation of elemental, microbial and biochemical status of raw and pasteurized cow’s milk
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48
Setiarto, R.H.B; Saskiawan, I; Sulistiani; Jenie, B.S.L; Faridah, D.N.
Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified Taro flour
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49
Kong, H.S; Abdullah Sani, N.
Antimicrobial properties of the acetone leaves and stems extracts of Clinacanthus Nutans from three different samples/areas against pathogenic microorganisms
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50
Ugbogu, O.C; Ogodo, A.C; Ameh, B.O.
Some microorganisms associated with ginger-based Yaji in Wukari metropolis
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51
Odooli, S; Safari, A; Mehraban, M.H; Khalvati, B; Ghasemi, Y; Kargar, M.
Comparison of Tuf gene-based qPCR assay and selective plate count for Bifidobacterium Animalis Subsp. Lactis BB-12 quantification in commercial probiotic yoghurts
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52
Fauziah, P.N; Chrysanti; Sayuti, J.N.
Effects of Lactobacillus Bulgaricus in soyghurt on inhibition of adhesion Klebsiella Pneumoniae strains in HEp-2 cell lines
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53
Mala, J; Puthong, S; Komolpis, K; Sooksai, S; Maekawa, H; Kaneko, Y; Palaga, T.
Expression and characterization of functional single-chain variable fragment against norfloxacin in Pichia Pastoris GS115
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54
Ores, J.C; Vieira, D.C; Fonseca, R.A.S; Schneider, C; EspĂ­rito Santo, M.L.P.
Wheat dietary fiber-added to low-fat semi-dry fermented buffalo sausage: proximate composition, physical-chemical, microbiological and sensory characteristics
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55
Noshirvani, N; Fasihi, H.
Control of Aspergilus Niger in vitro and in vivo by three Iranian essential oils
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56
Agung Yogeswara, I.B; Kusumawati, I.G.A.W; Sumadewi, N.L.U; Rahayu, E.S; Indrati, R.
Isolation and identification of lactic acid bacteria from Indonesian fermented foods as γ-aminobutyric acid-producing bacteria
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57
Pesewu, G.A; Quaynor, E.B; Olu-Taiwo, M.A; Anim-Baidoo, I; Asmah, R.H.
Bacterial contaminants of raw broiler meat sold at Korle-Gonno, Accra, Ghana
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58
  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 (2017)
H-Index 8
Immediacy Index 0.002
Rank 24/42,Q3(Sciences )
24/42,Q3(Sciences )
8/21,Q2(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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