Potential of grasshoppers as a halal alternative protein in Malaysia

• SyamimiNur Azira, T., Nik Nurhadirah, Y., RabiatulAdawiyah, R., Mohammad Aizat, J. and Nurrulhidayah, A. F.

https://doi.org/10.47836/ifrj.32.4.01

Postharvest physiological and biochemical changes in Permai 5 melons (Cucumis melo L. var. cantalupensis)

• AnchanaBaharudin, A. A. A., Razali, Z. and Somasundram, C.

https://doi.org/10.47836/ifrj.32.4.02

Isolation, characterisation, and identification of lactic acid bacteria with high antibacterial activity from commercial fermented papaya-shrimp products

• Cuong, M. N., Tri, H. N., Ngoc, T. H. V., Chau, T. A. D. and Tuyen, C. K.

https://doi.org/10.47836/ifrj.32.4.03

Effects of storage with and without stem on volatile substances of string-harvest tomato

• Yu, D. and Yu, H.

https://doi.org/10.47836/ifrj.32.4.04

Characterisation of nutritional, physiochemical, and biological properties of furikake cricket seasoning powder

• Somdee, T., Yangyuen, S., Srikongpan, P., Nonsa-ard, R., Thitisutthi, S., Mungvongsa, A., Chumroenphat, T. and Somdee, T.

https://doi.org/10.47836/ifrj.32.4.05

Antioxidant and antibacterial activities of mangosteen (Garcinia mangostana L.) pericarp extracted by ethanol and deep eutectic solvents (DES)

• Yap, C. Y., Ibrahim, N. H., Mohd Isa, N. S., Ismail, N. A., Pak Dek, M. S., Taghavi, E., Hasim, A. S. and Mohd Maidin, N.

https://doi.org/10.47836/ifrj.32.4.06

Increasing endogenous antioxidant activity in hyperlipidaemic rats treated with functional powdered beverage containing Zingiber cassumunar Roxb., Cinnamomum burmanni (Nees & T.Nees) Blume, and Glycine max (L.) Merr.

• Mahfudh, N., Argoyudhanto and Zulfikar, M.

https://doi.org/10.47836/ifrj.32.4.07

Preparation and physicochemical characterisation of modified cassava starch-based edible films fortified with beetroot extract

• Handayani, N. A., Sumardiono, S., Purbasari, A., Fatikah, A. F. and Soewito, L. B.

https://doi.org/10.47836/ifrj.32.4.08

Food handlers' compliance with personal hygiene standards and microbiological quality of food-contact surfaces in selected food outlets in Kuching and Kota Samarahan, Sarawak

• Elexson, N., Sani, M., Wan Aziz, S. N., Edwin, E. E., Wan Sageng, C. and Marzuki, E.

https://doi.org/10.47836/ifrj.32.4.09

Biopreservation of red meats by lactic acid bacteria Lactobacillus plantarum and Leuconostoc mesenteroides isolated from camel milk and characterisation of fruit- and vegetable-based gel/paste for potential application in food 3D printing

• Chethouna, F.

https://doi.org/10.47836/ifrj.32.4.10

Antioxidant activity of egg whites from Indonesian chicken and duck eggs with addition of pineapple extracts

• Budiman, C., Dewi, R. L., Razali, R., Arifin, M. and Wulandari, Z.

https://doi.org/10.47836/ifrj.32.4.11

Effects of different drying techniques on physico-chemical, techno-functional, and structural characteristics of kenaf (Hibiscus cannabinus L.) seed protein isolates

• Hamim, N. A., Saari, N., Wan Ibadullah, W. Z., Dos Mohamed, A. M., Anwar, F. and Karim, R.

https://doi.org/10.47836/ifrj.32.4.12

Consumption of ultra-processed foods among female students from health colleges

• Alzaben, A. S., Alnefaie, A. F., Alharbi, S. F., Alfozan, S. M., Elsaadany, M. A. and Aljahdali, A. A.

https://doi.org/10.47836/ifrj.32.4.13

Comparative analysis of the effects of carob and wheat flours on nutritional, health, and pre-bake rheological properties of spontaneously fermented sourdough

• Tainsa, M., Kouidri, A., Tekiner, I. H., Silva, C. L. M., Algıngil, S. and Bouchenak, N. S.

https://doi.org/10.47836/ifrj.32.4.14

Freeze-dried and ultrasonicated methanolic extract of Fagonia indica substantially improved oxidative stability and shelf life of sunflower oil: A kinetic study

• Wadhaya, A., Mumtaz, M. W., Raza, S. A., Ch, A. R., Ahmad, M. and Rashid, U.

https://doi.org/10.47836/ifrj.32.4.15

Quality parameters of rainbow trout meatballs incorporated with avocado pulp and peel powder

• Jaberi, R. and Oğuzhan Yildiz, P.

https://doi.org/10.47836/ifrj.32.4.16

Effect of pre-processing conditions on composition and properties of ginger (Zingiber officinale Roscoe) essential oil

• Nguyen, H. K. N., Tran, Q. N., Dong, T. A. D. and Huynh, P. Q., N.

https://doi.org/10.47836/ifrj.32.4.17

Changes in bioactive compounds, phenolic compounds, and element contents of sour orange seeds following sonication in NaOH, lye, and water

• Al Juhaimi, F., Ahmed, I. A. M., Özcan, M. M., Uslu, N. and Karrar, E.

https://doi.org/10.47836/ifrj.32.4.18

Effect of different roasting systems and cotton (Gossypium hirsutum L.) varieties on chemical and bioactive properties, and fatty acids of cottonseed and oils

• AlJuhaimi, F., Ahmed, I. A. M., Uslu, N., Özcan, M. M. and Walayat, N.

https://doi.org/10.47836/ifrj.32.4.19

Multi indicator analysis (MIA) of 19 trace elements, fats, and other components of five different types of seasonings in Guangxi, China, based on entropy analysis (EA) and systematic cluster analysis (SCA)

• Zhou, L. and Zhu, M.

https://doi.org/10.47836/ifrj.32.4.20

Bacterial cellulose from young coconut husk fibre hydrolysate as sustainable biomaterial

• Adnan, N., Supian, M., Akpi, U. K., Francis, F., Nazir, M. Y. M. and Zaini, N. A. M.

https://doi.org/10.47836/ifrj.32.4.21

Kinetic models of quality changes and shelf-life prediction of sukiyaki sauce during storage

• Yuenyongputtakal, W., Srisuk, N., Wongyai, S. and Jirasatid, S.

https://doi.org/10.47836/ifrj.32.4.22