Found: 40
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Chemical components and antibacterial activities of essential oil of wild, in vitro and acclimatised plants of Ziziphora tenuior L.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 723
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- Article
Assessment of yeast, acetic and lactic acid bacteria isolated from water kefir grains and their application as starter culture in the production of fermented pumpkin-based water kefir beverages in improving gastrointestinal tract digestive tolerance and inhibition against α-glucosidase.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 429
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- Article
Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 421
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- Article
Bifidobacterium lactis HN019: survival, acid production and impact on sensory acceptance of fermented milk.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 695
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- Article
Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.).
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- International Food Research Journal, 2019, v. 26, n. 2, p. 565
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- Article
Fatty acid, triacylglycerol composition and antioxidant properties of date seed oil.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 517
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- Article
Physicochemical characterisation, bioactive compounds and in vitro antioxidant activities of commercial integral grape juices.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 469
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- Article
Determination of mercury (Hg) and lead (Pb) content in selected milkfish from fishponds around Pampang – Makassar River.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 689
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- Article
Chemical properties, carotenoid, tocopherol and fatty acid composition of three clones of red fruit (Pandanus conoideus Lam.) oil of different ripening stages.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 649
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- Article
Utilisation of concentrated whey in the production of multigrain bread: optimisation of solid levels in concentrated whey and temperatures of baking.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 599
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- Article
Assessment of synergistic effects on antimicrobial activity in vapour- and liquid-phase of cinnamon and oregano essential oils against Staphylococcus aureus.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 459
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- Article
Optimal selectivity of γ-oryzanol and total phenolic compounds from rice bran using supercritical carbon dioxide fractionation technique.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 639
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- Article
Organic versus conventional: a comparative study on the shelf life of passion fruit (Passiflora edulis Sims) crops.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 393
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- Article
Anti-Bacillus and nitric oxide inhibitory activities of Malaysian Garcinia mangostana extracts and their major constituents.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 705
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- Article
Development and evaluation of fresh sausage type of marine catfish [Sciades herzbergii (Bloch. 1794)] stored under low temperatures.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 619
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- Article
A review: Production and postharvest management of Volvariella volvacea.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 367
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- Article
Influence of composite edible coating systems on preservation of fresh meat cuts and products: a brief review on their trends and applications.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 377
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- Article
In-house validation and calibration of pork detection using duplex SYBR-Green I real-time PCR approach.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 509
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- Article
Comparative inhibitory effects of cocoa bean and cocoa pod husk extracts on enzymes associated with hyperuricemia and hypertension in vitro.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 557
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- Article
Preliminary investigation of yoghurt enriched with hazelnut milk.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 631
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- Article
Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice cream.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 585
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- Article
Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 481
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- Article
Enzymatic production of xylooligosaccharides from beechwood xylan: effect of xylanase preparation on carbohydrate profile of the hydrolysates.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 713
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- Article
Development and characterisation of active antioxidant packaging films.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 411
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- Article
Effect of encapsulating agent and drying air temperature on the characteristics of microcapsules of anthocyanins and polyphenols from juçara (Euterpe edulis Martius).
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- International Food Research Journal, 2019, v. 26, n. 2, p. 607
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- Article
Physico-chemical properties and sensory acceptance of mixed drinks of red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 671
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- Article
Use of riceberry bran to reduce oil absorption in puffed cracker.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 441
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- Article
Antimicrobial compound incorporated corn starch based self-supporting film and its properties.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 573
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- Article
Conventional and ultrasound-assisted extraction of anthocyanin from red and purple roselle (Hibiscus sabdariffa L.) calyces and characterisation of its anthocyanin powder.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 529
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- Article
Effect of different fermentation conditions on composition of kefir microbiota.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 401
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- Article
Sensorial, functional, optical and thermal properties of inulin enriched expanded products.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 657
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- Article
Purification of recombinant peroxidase from Thermobifida fusca IP1 for β-carotene degradation into industrial flavouring agents.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 731
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- Article
Enzymatic activity of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. var. reticulatus cv. Glamour) during chilled storage.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 547
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- Article
Properties of chicken head gelatins as affected by extraction method.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 499
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- Article
Use of essential oils for prolonging postharvest life of fresh fruits and vegetables.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 363
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- Article
Microstructure, extractability and physicochemical properties of shortfin scad (Decapterus macrosoma) bone collagen as influenced by acetic acid concentration.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 451
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- Article
Antifungal activity of castor (Ricinus communis L.) leaves methanolic extract on Aspergillus niger.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 595
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- Article
Improvement process of partially cooked corn grit (PCCG) preparation.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 537
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- Article
Kinetics study of quality of Mee-Krob during storage and development of a shelf life model.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 489
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- Article
Antioxidant, α-glucosidase inhibitory activities, and HPLC quantitative analysis of phenolic compounds isolated from Neptunia oleracea Lour.
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- International Food Research Journal, 2019, v. 26, n. 2, p. 679
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- Article