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International Food Research Journal


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International Food Research Journal

Volume 25, No. 5, October 2018

Hukmi, N.M.M; Sarbon, N.M.
Isolation and characterization of Acid Soluble Collagen (ASC) and Pepsin Soluble Collagen (PSC) extracted from silver catfish (Pangasius sp.) skin
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1
Suryani, C.L; Tamaroh, S; Budipitojo, T.
Increased of hypoglycemic effect and pancreatic regeneration of pandanus amaryfollius leaves ethyl acetate extract in streptozotocin-induced diabetic rats
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2
Nurain, A; Noriham, A; Zainon, M.N.
Optimisation of Mechanically Deboned Chicken Meat (MDCM) aromatic herbal sausage formulations using simplex-lattice mixture design
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3
Kang, P.Y; Ishak, N.H; Sarbon, N.M.
Optimization of enzymatic hydrolysis of shortfin scad (decapterus macrosoma) myofibrillar protein with antioxidant effect using alcalase
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4
Widyanto, R; Palupi, N.S; Refli, R; Kahfi, J; Prangdimurti, E.
Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (rsm)
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5
Tbatou, M; Kabil, M; Belahyan, A; Belahsen, R.
Dietary potential of some forgotten wild leafy vegetables from Morocco
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6
Wardana, A.A; Suyatma, N.E; Muchtadi, T.R; Yuliani, S.
Influence of zno nanoparticles and stearic acid on physical, mechanical and structural properties of cassava starch-based bionanocomposite edible films
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7
Arham, R; Salengke, S; Metusalach, M; Mulyati, M.T.
Optimization of agar and glycerol concentration in the manufacture of edible film
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8
Amin, M.N.G; Pralebda, S.A; Hasan, M.N; Zakariya; Subekti, S; Saputra, E; Andriyono, S; Pramono, H; Alamsjah, M.A.
Physicochemical properties of Bruguiera gymnorrhiza flour (BGF)
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9
Sahdev, R.K; Kumar, M; Dhingra, A.K.
Development of empirical expression for the groundnuts drying inside a greenhouse
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10
Berhimpon, S; Montolalu, R.I; Dien, H.A; Mentang, F; Meko, A.U.I.
Concentration and application methods of liquid smoke for exotic smoked Skipjack (Katsuwonus pelamis L.)
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11
Fitriani, N.F; Sudjadi; Rohman, A.
Primer rrna-12s for detection of bovine gelatine dna in capsule shells using real-time polymerase chain reaction
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12
Petkova, N.T; Sherova, G; Denev, P.P.
Characterization of inulin from dahlia tubers isolated by microwave and ultrasound-assisted extractions
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13
Phungam, N; Utto, W; Pruthtikul, R.
Interaction between surface coating using cabbage leaf wax extract and temperature on water vapour and gas exchange properties of fresh okra (Abelmoschus esculentus (L.) Moench)
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14
Padilah, B; Bahruddin, S; Fazilah, A; Ahmad, M; Gulam, R.R.A.
Biogenic amines analysis in shrimp pastes belacan obtained from the Northern States of Peninsular Malaysia
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15
Koh, S.P; Khor, Y.P; Tan, C.P; Hamid, N.S.A; Long, K; Shariah, L.
Principle component analysis of organoleptic acceptability on cocos emulsion product
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16
Sathya Prabhu, D; Apoorva, S; Nandita, J; Chamy, Palani; Devi Rajeswari, V.
Purification of protease enzyme from the leaf, seed and pod samples of Vicia faba L.
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17
Jirasatid, S; Chaikham, P; Nopharatana, M.
Thermal degradation kinetics of total carotenoids and antioxidant activity in banana-pumpkin puree using Arrhenius, Eyring-Polanyi and Ball models
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18
Akshaya, Mohan; Sasikala, S; Nithyalakshmi, V; Meenakshi, N; Dhivya Kiruthika, K; Pavithra, M.S.
Effect of pre-treatments on the phytochemical composition of watermelon (Citrullus lanatus) rind
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19
Harti, L.B; Suprihati, S; Kristina, T.N.
Virgin Coconut Oil (VCO) treatment to reduce the level of LOX-1 and Lp- PLA2: experimental study of high-fat diet on wistar rats
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20
Raharjo, T.J; Hasyyati, S; Septianingtyas, D.H; Haryadi, W.
Determination of the presence of transgenic soybean in indonesian commercial soybean and tempeh using 35s promoter primer by real-time polymerase chain reaction
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21
Babji, A.S; Etty Syarmila, I.K; Nur ‘Aliah, D; Nurul Nadia, M; 1Hadi Akbar, D; Norrakiah, A.S; Ghassem, M; Najafian, L; Salma, M.Y.
Assessment on bioactive components of hydrolysed edible bird nest
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22
Moreira, J.B; Carvalho, L.F; Santos, T.D; Costa, J.A.V.
Microalgal biotechnology for development of energy gel in sports
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23
Abd El-Aziz, D.M.
Molecular and histological investigation of adulterated ready-to-eat heated meat products with chicken substances
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24
Laila Liyana, M.N; Sahilah, A.M; Nur Qistina, Z; Mohd Khan, A; Aminah, A; Abdul Salam, B.
Detection of porcine DNA in cooked meatballs using polymerase chain reaction (PCR) assay
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25
Halim, H.H; Thoo, Y.Y.
Effect of ultrasound treatment on oxidative stability of sunflower oil and palm oil
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26
Hipol, R.L.B; Alma-in, A.B.
Antioxidant potentials of indigenously produced benguet tapuy (rice wine)
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27
Sicari, V; Pellicanò, T.M; Giuffrè, A.M; Zappia, C; Capocasale, M; Poiana, M.
Physical chemical properties and antioxidant capacities of grapefruit juice (citrus paradisi) extracted from two different varieties
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28
Saikaew, K; Lertrat, K; Meenune, M; Tangwongchai, R.
Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina)
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29
Chinprahast, N; Saengbamroong, P; Wongtreenetkul, S; Asawapuengrung, W.
Antioxidant activities of local oregano and sweet basil leaves and application in a natural antioxidant enriched ravioli
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30
Arruda, H.S; Pereira, G.A; Pastore, G.M.
Brazilian Cerrado fruit araticum (Annona crassiflora Mart.) as a potential source of natural antioxidant compounds
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31
Kusumawati, I.G.A.W; Yogeswara, I.B.A; Darmawijaya, I.P; Umar, S; Marsono, Y.M.
The effect of extraction methods on total phenolic, flavonoid and antioxidant capacity of Loloh Sembung (Blumea balsamifera)
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32
Partovi, R; Seifi, S.
Breast meat quality characteristics and its oxidative status during storage at refrigerator temperature and growth capabilities of Japanese quail fed by Echinacea purpurea extract
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33
Sivamaruthi, B.S; Kesika, P; Chaiyasut, C.
Anthocyanins in Thai rice varieties: distribution and pharmacological significance
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34
Bolarinwa, I.F; Aruna, T.E; Akintayo, O.A.
Development and quality evaluation of soy-walnut milk drinks
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35
Hawa, A; Satheesh, N; Kumela, D.
Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours
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36
Priyadarshani, W.M.D; Muthumuniarachchi, M.A.M.R.
Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt
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37
Islam, T; Afrin, N; Parvin, S; Dana, N.H; Rahman, K.S; Zzaman, W; Islam, M.N.
The impact of chitosan and guava leaf extract as preservative to extend the shelf-life of fruits
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38
Hurtada, W. A; Barrion, A.S.A; Nguyen-Orca, M.F.R.
Mineral content of dehulled and well-milled pigmented and non-pigmented rice varieties in the Philippines
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39
Gonçalves, A.A; Souza, M.A; Regis, R.C.P.
Effects of different levels of food additives on weight gain, cook-related yield loss, physicochemical and sensorial quality of Nile tilapia fillets (Oreochromis niloticus)
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40
Jansomboon, W; Boontanon, S.K; Boontanon, N; Polprasert, C; Liamlaem, W.
Food safety management of imported fishery products in Thailand: antibiotic standards and case study of enrofloxacin contamination in imported Pangasius catfish
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41
Tadeo, P.R.M; Castillo-Israel, K.A.T; Serrano, E.P; Gandia, J.B.L; Absulio, W.L.
Physiological responses and storage quality of fresh-cut red and white dragon fruit (Hylocereus spp.) treated with 1-methylcyclopropene (1-MCP)
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42
Stankov, S.S; Baeva, M.R; Petkova, N.Tr.
Physical and sensory characteristics of sponge cakes containing an additive of modified fructooligosaccharides
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43
KarmvIr, G; Ritika, B.Y; Baljeet, S.Y; Roshanlal, Y.
Physico-chemical, textural and crystallinity properties of oxidized, crosslinked and dual- modified white sorghum starch
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44
Juemanee, A; Meenune, M; Kijroongrojana, K.
Relationships of sensory profile with instrumental measurement and consumer acceptance of Thai unpolished pigmented rice
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45
Touati, N; Saidani, K; Boudries, H; 1Hammiche, H; Ouazene, N.
Antibacterial activity of phenolic compounds of Pulicaria Odora, wild plant in northern Algeria
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46
Tenea, G.N; Barrigas, A.
The efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages
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47
Nurul Ain, H; Noorlis, A; Suwaibah, M.
Duplex PCR for the detection of Salmonella spp. and Salmonella Typhimurium in fresh coconut milk
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48
Al Bulushi, I.M; Poole, S; Deeth, H.
Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria
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49
Chaikham, P; Rattanasena, P; Chunthanom, P.
Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage
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50
Trang, H.T. H; Pasuwan, P.
Screening antimicrobial activity against pathogens from protein hydrolysate of rice bran and Nile Tilapia by-products
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51
Kumari, A; Angmo, K; Monika, S; Bhalla, T.C.
Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
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52
Fawwaz, M; Baits, M; Saleh, A; Irsyaq, M.R; Pratiwi, R.E.
Isolation of glucosamine HCl from Penaeus monodon
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53
Nishio, Y; Tsunemi, N; Tanimoto-Yoshikawa, E; Tanaka, A; Nakagawa, Y; Iwasaki, T; Kaneda, I; Ishioroshi, M; Mafune, N; Funatsu, Y.
The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours
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54
Katiyo, W; Yang, R; Zhao, W.
Phenolic composition and antioxidant activity of Chinese red-fleshed apples (Malus pumila Niedzwetzkyana (Dieck) and effect of different pasteurization treatments on the cloudy juice
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55
Chopsri, A; Sekozawa, Y; Sugaya, S.
Effects of hot air treatment on cell wall-degrading enzymes, pulp softening and ripening in bananas
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56
Oghbaei, M; Prakash, J.
Nutritional quality of ‘Chapathis’ prepared with fiber enriched, mineral fortified whole and refined wheat flour
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57
Sorifa, A.M.
Nutritional compositions, health promoting phytochemicals and value added products of bitter gourd: a review
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58
Din, A; Chughtai, M.F.J; Khan, M.R.K; Shahzad, A; Khaliq, A; Nasir, M.A.
Nutritional and functional perspectives of barley β-glucan
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59
  Journal Coverage
Volume 27, No. 6, December 2020
Volume 27, No. 5, October 2020
Volume 27, No. 4, August 2020
Volume 27, No. 3, June 2020
Volume 27, No. 2. April 2020

  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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