Works matching IS 19854668 AND DT 2022 AND VI 29 AND IP 2
Results: 22
Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 406
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- Article
Multi-parameter analysis of air flow velocity on peach precooling efficiency using CFD.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 456
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- Article
Ginger constituents ameliorated B(α)P-induced toxicity via modulation of antioxidants and xenobiotic-metabolising enzymes in mice.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 433
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- Article
The effect of various drying strategies on the greenness, chlorophyll, bioactive compounds, antioxidant activity, and anti-tyrosinase of dried Acanthus ilicifolius L. leaves.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 416
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- Article
Comparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 446
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- Article
Application of hyperspectral imaging to discriminate waxy corn seed vigour after aging.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 397
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- Article
Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 385
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- Article
Knowledge and attitude of adolescents on probiotic foods and their consumption.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 369
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- Article
Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 357
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- Article
Polyglycerol polyricinoleate stabilised water-in-oil emulsion: Structural characteristics and functional performance.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 349
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- Article
Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 338
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- Article
Bioactive diterpenes (cafestol and kahweol) in Turkish coffees: Impact of roasting.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 328
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- Article
Determination of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, and pungency levels in pepper sauces by RP-HPLC: Capsaicinoid levels and pungency classification of commercial pepper sauces.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 265
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- Article
Non-destructive measurement of antioxidant activity and water content in chili powder (Capsicum annuum L.) using near-infrared spectroscopy.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 320
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- Article
Analysis of popular pesticide residues in Mekong Delta vegetables using a modified QuEChERS method and UPLC-MS/MS.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 311
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- Article
Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 283
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- Article
The use of coffee (Coffea arabica L.) pulp in the preparation of a beverage with antioxidant properties.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 274
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- Article
Multi-strain probiotics combined with fruit-vegetable powders for regulating intestinal inflammation and intestinal epithelial barrier.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 258
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- Article
Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 300
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- Article
Enhancement of palm oil extraction yield by applying underwater shock wave pre-treatment at different voltage.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 248
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- Article
Biological functions of nutraceutical xylan oligosaccharides as a natural solution for modulation of obesity, diabetes, and related diseases.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 236, doi. 10.47836/ifrj.29.2.02
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- Article
Research progress of biogenic amines in fermented sausages: A review.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 223
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- Article