Multi-parameter analysis of air flow velocity on peach precooling efficiency using CFD.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 456
- By:
- Publication type:
- Article
Works matching IS 19854668 AND DT 2022 AND VI 29 AND IP 2
Results: 22
1
2
Comparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 446
- By:
- Publication type:
- Article
3
Ginger constituents ameliorated B(α)P-induced toxicity via modulation of antioxidants and xenobiotic-metabolising enzymes in mice.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 433
- By:
- Publication type:
- Article
4
The effect of various drying strategies on the greenness, chlorophyll, bioactive compounds, antioxidant activity, and anti-tyrosinase of dried Acanthus ilicifolius L. leaves.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 416
- By:
- Publication type:
- Article
5
Development and enhancement of antioxidant peptides from spontaneous plaa-som fermentation co-stimulated with Chiangrai Phulae pineapple enzymatic reaction.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 406
- By:
- Publication type:
- Article
6
Application of hyperspectral imaging to discriminate waxy corn seed vigour after aging.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 397
- By:
- Publication type:
- Article
7
Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 385
- By:
- Publication type:
- Article
8
Knowledge and attitude of adolescents on probiotic foods and their consumption.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 369
- By:
- Publication type:
- Article
9
Physical properties and prebiotic activity of white dragon fruit (Hylocereus undatus) powders produced using different wall materials.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 357
- By:
- Publication type:
- Article
10
Polyglycerol polyricinoleate stabilised water-in-oil emulsion: Structural characteristics and functional performance.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 349
- By:
- Publication type:
- Article
11
Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 338
- By:
- Publication type:
- Article
12
Bioactive diterpenes (cafestol and kahweol) in Turkish coffees: Impact of roasting.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 328
- By:
- Publication type:
- Article
13
Non-destructive measurement of antioxidant activity and water content in chili powder (Capsicum annuum L.) using near-infrared spectroscopy.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 320
- By:
- Publication type:
- Article
14
Analysis of popular pesticide residues in Mekong Delta vegetables using a modified QuEChERS method and UPLC-MS/MS.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 311
- By:
- Publication type:
- Article
15
Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 300
- By:
- Publication type:
- Article
16
Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 283
- By:
- Publication type:
- Article
17
The use of coffee (Coffea arabica L.) pulp in the preparation of a beverage with antioxidant properties.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 274
- By:
- Publication type:
- Article
18
Determination of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, and pungency levels in pepper sauces by RP-HPLC: Capsaicinoid levels and pungency classification of commercial pepper sauces.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 265
- By:
- Publication type:
- Article
19
Multi-strain probiotics combined with fruit-vegetable powders for regulating intestinal inflammation and intestinal epithelial barrier.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 258
- By:
- Publication type:
- Article
20
Enhancement of palm oil extraction yield by applying underwater shock wave pre-treatment at different voltage.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 248
- By:
- Publication type:
- Article
21
Biological functions of nutraceutical xylan oligosaccharides as a natural solution for modulation of obesity, diabetes, and related diseases.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 236, doi. 10.47836/ifrj.29.2.02
- By:
- Publication type:
- Article
22
Research progress of biogenic amines in fermented sausages: A review.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 2, p. 223
- By:
- Publication type:
- Article