Found: 60
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Role of antioxidant enzymes in oxidative stress and immune response evaluation of aspartame in blood cells of wistar albino rats.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2263
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- Article
Comparison of impedance splitting method to pour plating method for the estimation of bacterial count in mayonnaise.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2493
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- Article
Application of betel leaves (Piper betle L.) extract for preservation of homemade chili bo.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2399
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- Article
Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2487
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- Article
Consumption of raw oysters: a risk factor for Vibrio parahaemolyticus infection.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2459
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- Article
Screening of technological and probiotic properties of lactic acid bacteria isolated from Algerian traditional fermented milk products.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2451
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- Article
Effect of various microbial starters for amylolytic fermentation on some quality attributes of rice beer.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2443
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- Article
Occurrence of Shiga toxin-producing Escherichia coli (STEC) in bovine feces, feed, water, raw milk, pasteurized milk, Minas Frescal cheese and ground beef samples collected in Minas Gerais, Brazil.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2481
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- Article
Microbiological profile of retail sliced dry sausages in Ethiopia.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2473
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- Article
Studies on the antimicrobial activity of Tamarind (Tamarindus indica) and its potential as food bio-preservative.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2437
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- Article
Utilization possibilities of antimicrobial biodegradable packaging produced by poly(butylene succinate) modified with zinc oxide nanoparticles in fresh-cut apple slices.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2413
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- Article
Preservation of carrot, green chilli and brinjal by fermentation and pickling.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2405
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- Article
Antioxidant and antibacterial potentials of some Thai native plant extracts.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2393
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- Article
Efficacy of fruits (red grapes, gooseberry and tomato) powder as natural preservatives in restructured chicken slices.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2431
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- Article
Chemical, sensory and microbial quality changes of breaded kilka (Clupeonella cultriventris) with tempura batter in production stage and during frozen storage.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2421
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- Article
Proximate compositions, bioactive compounds and antioxidant activity from large-leafed mangrove (Bruguiera gymnorrhiza) fruit.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2387
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- Article
Anthocyanin content in relation to the antioxidant activity and colour properties of Garcinia mangostana peel, Syzigium cumini and Clitoria ternatea extracts.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2369
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- Article
Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2363
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- Article
Comparison of antioxidant properties of tamarillo (Cyphomandra betacea), cherry tomato (Solanumly copersicum var. cerasiform) and tomato (Lyopersicon esulentum).
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2355
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- Article
Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2377
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- Article
Nutritional, phytoconstituent and antioxidant potential of mucilage extract of Okra (Abelmoschus esculentus), water leaf (Talinum triangulare) and Jews mallow (Corchorus olitorius).
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2345
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- Article
Determination of anisidine value of red fruit oil under elevated temperature using FTIR spectroscopy and multivariate calibration.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2325
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- Article
Optimization of ultrasonic treatment of rose myrtle mash in the extraction of juice with high antioxidant level.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2331
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- Article
Effect of the application of thyme and lemon essential oils in packaging of minimally processed persimmon.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2315
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- Article
Antidepressant activity of a polyherbal mixture in mice.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2273
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- Article
Total phenolic content and antioxidant activity of apple pomace aqueous extract: effect of time, temperature and water to pomace ratio.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2337
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- Article
Effect of cardamom leaves extract as antidiabetic, weight lost and hypocrites to alloxan-induced Sprague Dawley diabetic rats.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2253
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- Article
Effects of UV-irradiation detoxification in a photodegradation reactor on quality of peanut oil.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2311
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- Article
Extraction and enzymatic depolymerization of gum from Artocarpus heterophyllus Lam. seeds.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2245
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- Article
Effect of sugar types on physical attributes and crystalline structure of sweet-dried chicken meat product.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2285
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- Article
Essential oil composition of some spices treated with nitrogen in arid regions.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2305
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- Article
The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2299
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- Article
Effect of addition of rice bran oil extract on the stability of sunflower oil, sesame oil and their blends.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2293
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- Article
Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on α-amylase activity.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2237
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- Article
Effect of pre-slaughter stunning on the death of the poultry and myofiber apoptosis.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2279
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- Article
Application of sonication and mixing for nanoencapsulation of the cyanobacterium Spirulina platensis in liposomes.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2201
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- Article
Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2221
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- Article
Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2215
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- Article
Preparation of arrowroot starch nanoparticles by butanol-complex precipitation, and its application as bioactive encapsulation matrix.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2207
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- Article
Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2195
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- Article
Functional properties of soy protein isolate of crude and enzymatically hydrolysed at different times.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2229
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- Article
Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2189
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- Article
Trans fatty acids in selected bakery products and its potential dietary exposure.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2175
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- Article
The stability of double fortification of salt with iodine and iron in different storage conditions.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2183
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- Article
Nutritional evaluation of different mango varieties available in Bangladesh.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2169
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- Article
Pasting properties mixtures of mangrove fruit flour (Sonneratia caseolaris) and starches.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2161
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- Article
Effect of duck egg white addition on textural properties and microstructure of rice noodles.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2155
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- Publication type:
- Article
Comparison of protein, total fat, and omega-3 fatty acids content in yellowtail catfish (Pangasius pangasius) and long tail shad (Hilsa (clupea) macrura) in raw and pressurized fish.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2147
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- Article
Papaya seed flour (Carica papaya) affects the technological and sensory quality of hamburgers.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2141
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- Article
Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2133
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- Article