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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, 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

  Indexation
Indexed by MyJurnal (2019)
H-Index 0
Immediacy Index 0.000
Rank 0
Indexed by Scopus (SCImago Journal Rankings 2016)
Impact Factor -
Rank Q3 (Food Science)
Additional Information 0.335 (SJR)

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