Halal authentication in Malaysia context: potential adulteration of non-Halal ingredients in meatballs and surimi products

• Sahilah, A.M., Laila Liyana, M.N., Aravindran, S., Aminah, A. and Mohd Khan, A.

The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication

• Rohman, A., Arsanti, L., Erwanto, Y. and Pranoto, Y.

Application of nanomaterials in the development of biosensors for food safety and quality control

• Farah, A.A., Sukor, R., Fatimah, A.B. and Jinap, S.

Protein thaw loss in meat systems: Biochemical influence towards meat authentication of fresh versus thawed

• Nathan, S., Chowdhury, M. E. H., Anuar, Z. M. Z., Iekhsan, O., Sharifah, S. H. and Ahmed, N.

Effect of plastic films with different oxygen transmission rate on shelf-life of fresh-cut bok choy (Brassica rapa var. chinensis)

• Pan, X. C. and Sasanatayart, R.

Effects of squid ink as edible coating on squid sp. (Loligo duvauceli) spoilage during chilled storage

• Karim, N.U., Sadzali, N.L. and Hassan, M.

Efficacy of nata de coco-carboxymethyl cellulose-based composite coating on the storage quality of calamundin [xCitrofortunella microcarpa(Bunge) Wijnands] fruits

• San Pascual, J.C.K., Sabularse, V.C., Castillo-Israel, K.A.T. and Serrano, E.P.

Effect of the packaging on the quality of Salmo trutta macrostigma during chilled storage

• Karakaya, E. and Duman, M.

Stability of selected quality attributes of pink guava juice during storage at elevated temperatures

• Aishah, B., Hannah, K. and Zati Alyani, O.

Nutritional qualities of common edible cephalopods at the Arabian Sea

• Chakraborty, K., Joy, M. and Vijayagopal, P.

Main protein components in frozen surimi contributed to heat-induced gel formation

• Kunimoto, M., Hamada-Sato, N. and Kato, N.

Anti-cholinesterase inhibitory activities of different varieties of chili peppers extracts

In vitro study of selected physiological and physicochemical properties of fish protein hydrolysates from 4 Australian fish species

• Nurdiani, R, Dissanayake, M., Street, W. E., Donkor, O.N., Singh, T. K. and Vasiljevic, T.

Mathematical modeling of thin layer drying of green plantain (Musa paradisiaca L.) peel

• Faneite, A. M., Rincón, A., Ferrer, A., Angós, I. and Arguello, G

Sesame-oil-cake (SOC) impacted consumer liking of a traditional Jordanian dessert; a mixture response surface model approach

• Saleh, M., Ghazzawi, H., Al-Ismail, K., Akash, M. and Al-Dabbas, M.

Anti-cariogenic activities of some East African oleo gum resin crude extracts and essential oils

• Mohamed, S. B., Mirghani, M. E. S., Olorunnisola, K. S. and Mohamed B. A.

Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities

• Prapun, R., Cheetangdee, N. and Udomrati, S.

Characterization of fabricated optical fiber for food irradiation dosimetry

• Noramaliza, M.N., Maryam, A.J., Hassan, S., Wan Saffiey, W.A., Nizam, T., Faizal, M., David, A.B. and Ahmad Faizal, A.R.

Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process

• Eser, E. and Ekiz, H. İ.

Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile

• Shafie, B., Cheng, S. C., Lee, H. H. and Yiu, P. H.

Supercritical CO2 extraction of bioactive compounds from Stachytarpheta jamaicensis (L) Vahl

• Calista, Tjipto, M.S., Putro, J.N., Nugraha, A.T., Soetaredjo, F.E., Ju, Y.H. and Ismadji, S.

Accumulated flux and resistances in clarification of sugarcane juice by microfiltration – impact of operational parameters

• Ferreira, R. E., Cozar, C. A. and Schmidt, F. L.

Effect of carbonation sources and its addition levels on carbonated mango juice

• Thongrote, C., Wirjantoro, T.I. and Phianmongkhol, A.

Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting

• Febrianto, N.A., Yang, T.A. and Wan Abdullah, W.A.

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads

• Ting, S.R. and Loh, S.P.

Sodium and potassium contents in selected salts and sauces

• Tan, W. L., Azlan, A. and Noh, M. F. M.

Investigation of acrylamide levels in branded biscuits, cakes and potato chips commonly consumed in Pakistan

• Razia, S., Bertrand, M., Klaus, V. and Meinolf, G. L.

Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making

• Ritika, B.Y., Baljeet, S.Y., Mahima, S. and Roshanlal, Y.

Determination of Na and K in Brazilian solid dietary sweeteners by flame photometry

• Oliveira, A.P., Martins, D.L., Martins, M.L. and Villa, R. D.

Effect of inoculum levels and final pH values on the antioxidant properties of black glutinous rice solution fermented by Lactobacillus bulgaricus

• Sripo, K., Phianmongkhol, A. and Wirjantoro, T.I.

Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance

• Gomes, A.A.B., Ferreira, M.E. and Pimentel, T.C.

Chemical composition and microbiological quality of Dhanaan: traditional fermented camel milk produced in eastern Ethiopia

• Biratu, K. and Seifu, E

Evaluation of cloves (Syzygium aromaticum) against antibiotics resistant Vibrio parahaemolyticus on seafood

• Elexson, N., Rukayadi, Y., Nakaguchi, Y., Nishibuchi, M. and Son, R.

Aggregation and adhesion abilities to enterocyte-like HCT-116 cells of probiotic candidates Lactobacillus plantarum strains isolated from “mandai”, Indonesian fermented food against enteropathogens

• Emmawati, A., Jenie, B.S.L., Nuraida, L. and Syah, D.

Evaluating prebiotic property of galactooligosaccharide produced by Lactobacillus pentosus var. plantarum BFP32 in fecal batch culture

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

Risk of transmission of Vibrio parahaemolyticus in foods

• New, C.Y., Ubong, A., Nur Hasria, K., Nur Fatihah, A. and Son, R.

Microbial status of street vended fresh-cut fruits, salad vegetables and juices in Dhaka city of Bangladesh

• Mahfuza, I., Arzina, H., Md. Kamruzzaman, M., Afifa, K., Md. Afzal, H., Rashed, N. and Roksana, H.

Farmers’ perception of on-farm conservation of cassava biodiversity in Ogun State, Nigeria

• Akintunde, O. O. and Obayelu, O. A.

Factors influencing the adoption of bundled sustainable agricultural practices: A systematic literature review

• Rajendran, N., Tey, Y.S., Brindal, M., Ahmad Sidique, S.F., Shamsudin, M.N., Radam, A. and Abdul Hadi, A.H.I.

Development of novel “energy’ snack bar by utilizing local Malaysian ingredients

• Ho, L.-H., Tang, J. Y. H., Mazaitul Akma, S., Mohd Aiman, H. and Roslan, A.

Total phenolic content and antioxidant activities of edible flower tea products from Thailand

• Ngoitaku, C., Kwannate, P. and Riangwong, K.

Bioactive compounds and antioxidant activities of Camellia sinensis var. assamica in different leave maturity from Northern Thailand

• Dorkbuakaew, N., Ruengnet, P., Pradmeeteekul, P., Nimkamnerd, J., Nantitanon, W. and Thitipramote, N.

Tempeh extract fortified with iron and synbiotic as a strategy against anemia

• Helmyati,S., Sudargo, T., Kandarina, I., Yuliati, E., Wisnusanti, S. U., Puspitaningrum, V. A. D. and Juffrie. M.

Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour

• Wongklom, P., Chueamchaitrakun, P. and Punbusayakul, N.