Effect of aging on changes in rice physical qualities

• Keawpeng, I. and Venkatachalam, K.

Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method

• Chin, S. K., Siew, E. S. and Soon, W. L.

Storage quality of fresh-cut Philippine ‘Carabao’ mango (Mangifera indica L. cv. ‘Carabao’) fruits with 1-Methylcyclopropene (1-MCP) post-cutting treatment

• Castillo-Israel, K.A.T., Gandia, J.B.L., Velez, A.C.G., Absulio, W.L. and Bainto, L.C.

Effect of calcium chloride treatment on post harvest quality of peach fruit during cold storage

• MSohail, M., Ayub, M., Khalil, S, A., Zeb, A., Ullah, F., Afridi, S. R. and Ullah, R.

Edible films from seaweed (Kappaphycus alvarezii)

• Siah, W.M., Aminah, A. and Ishak, A.

Quality of protein and minerals as influenced by antinutrients of grains of sorghum cultivars grown under different levels of micronutrients

• Suha, A. O. and Babiker, E. E.

Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours

• Adwan, G. M., Alqarem, B. R. and Adwan, K. M.

Combined effect of gamma irradiation and cold temperature storage on the sensory properties of edible estuarine crab Scylla serrata

• Arshad, K., Sudha, K., Hatha, A. A. M. and Anilkumar, G.

Characteristics of threadfin bream (Nemipterus japonicas) hydrolysate produced using bilimbi (Averrhoa bilimbi L.) protease and alcalase

• Normah, I. and Nur Anati, J.

Partial purification of polyphenoloxidase of black tiger shrimp (Penaeus monodon) from Indonesian waters

• Nurhayati, T., Ambarsari, L. and Suhandana, M.

Assessment of proximate composition and tetrodotoxin content in the muscle of Yellow puffer fish, Xenopterus naritus (Richardson 1848) from Sarawak, Malaysia

Optimization study for synthetic dye removal using an agricultural waste of Parkia speciosa pod: A sustainable approach for waste water treatment

• Ngoh, Y.-Y., Leong, Y.-H. and Gan, C.-Y.

. Development of low salt restructured chicken nugget by response surface methodology and its quality evaluation

• Luckose, F., Pandey, M.C. and Radhakrishna, K.

Bread making performance of oat incorporated composite wholegrain flours – a response surface analysis

• Kaur, A., Kaur, J. and Kaur, P.

Chemical composition, antioxidant and antibacterial activities of peels’ essential oils of different pomelo varieties in the south of Vietnam

• Lan-Phi, N. T. and Vy, T. T.

Characterization and chemical stability evaluation of β-carotene microemulsions prepared by spontaneous emulsification method using VCO and palm oil as oil phase

• Ariviani, S., Anggrahini, S., Naruki, S. and Raharjo, S

In vitro antimicrobial activity, phytochemical analysis and total phenolic content of essential oil from Mentha spicata and Mentha piperita

• Zaidi, S. and Dahiya, P.

Effect of Javanese turmeric (Curcuma xanthorrhiza Roxb.) extract on natural microflora of oyster mushroom (Pleurotus sajur-caju) and its sensory acceptability

• Lew, K. F., Goh, G. L., Son, R., Rukayadi, Y.

The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

• Sheibani, A., Ayyash M. M., Shah, N. P. and Mishra, V. K.

Production of galactooligosaccharide by β-galactosidase from Lactobacillus pentosus var. plantarum BFP32

• Hemmaratchirakul, J., Jaturapiree, P., Prueksasri, S. and Wichienchot, S.

Bacillus subtilis natto fermentation to improve aglycone isoflavones content of black soybean varieties detam 2

• Hasim, Astuti, P., Falah, S. and Faridah, D.N.

Starter developed pupuru, a traditional Africa fermented food from cassava (manihot esculenta)

• Wakil, S.M. and Benjamin, I. B.

Pre-enrichment effect on PCR Detection of Salmonella Enteritidis in artificially-contaminated raw chicken meat

• Mohd Afendy, A. T. and Son, R.

Selective enumeration of dairy based strains of probiotic and lactic acid bacteria

• Ashraf, R. and Smith, S.C.

Lateral flow assay strip for detection of Escherichia coli O157:H7

• Suria, M. S., Mohd Afendy, A. T., Noor Azlina, M. and Zamri, I.

Antimicrobial activity of individual and combined extracts of selected spices against some pathogenic and food spoilage microorganisms

• Baljeet, S.Y., Simmy, G., Ritika, Y. and Roshanlal, Y.

Survivability of recoated probiotic capsules in simulated gastrointestinal environment and Mao juice containing herbal extracts and antioxidants

• Chaikham, P., Chunthanom, P. and Jirasatid, S.

Microbiological and physicochemical properties of sourdough bread from sorghum flour

• Ogunsakin, O.A , Banwo, K., Ogunremi, O.R. and Sanni, A.I.

Chicken blood promotes growth of Listeria monocytogenes, Salmonella Typhimurium, Campylobacter jejuni and Pseudomonas aeruginosa in minced chicken during refrigerated storage

• Addeen, A., Benjakul, S., Maqsood, S. and Vongkamjan, K.

Detection of methicillin-resistant Staphylococcus aureus within raw milk and cheese samples

• Nusrat, J., Ifra, T. N. and Mrityunjoy, A.

Assessment of some mineral elements in different brands of powdered milk sold in Samaru Zaria, Nigeria

• Lawal, N.S., Tajuddeen, N. and Garba, B.B

Formulated coconut drink can reduce dehydration and subjective fatigue in Chefs working at a restaurant kitchen

• Atmadja, N., Murwani, R. and Kartini, A.

Amount and types of sugars in selected commercial and traditional kuih in Klang Valley, Malaysia

• Sharifah Azizah, T.N., Nik Shanita, S. and Hasnah, H.

Magnitude of hygienic practices and its associated factors of food handlers working in selected food and drinking establishments in Mekelle town, northern Ethiopia

• Lalit, I., Brkti, G. and Dejen, Y.

Safety assessment of a new developed fruit juice product - mixed fruit Juice in experimental rats

• Hadijah, H., Norazlanshah, H., Muhammad, I. and Roowi, S.

Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in the Kumasi Metropolis

• Darko, S., Mills-Robertson, F. C. and Wireko-Manu, F. D.

The study of consumption behaviors and factors affecting decision to purchase fishery products of consumers in the North and Northeast of Thailand

• Kessuvan, A., Parthanadee, P. and Buddhakulsomsiri, J.

Food wasting: A study among Central European four-member families

• Simunek, J., Derflerova-Brazdova, Z. and Vitu, K.

• Kohilavani, Zzaman, W., Abdullah, W. W. N. and Tajul, A. Y.