Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM)

• Jamil, N.H., Halim, N.R.A. and Sarbon, N.M.

The optimization study of α-amylase activity based on central composite design-response surface methodology by dinitrosalicylic acid method

• Keharom, S., Mahachai, R. and Chanthai, S.

Fenugreek enriched extruded product: optimization of ingredients using response surface methodology

• Wani, S. A. and Kumar, P.

Thin-layer drying of tea leaves: Mass transfer modeling using semi-empirical and intelligent models

• Fathi, M., Roshanak, S., Rahimmalek, M. and Goli, S. A. H

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter

• Roiaini, M., Seyed H. M., Jinap, S. and Norhayati, H.

Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods

• Bustamante-Vargas, C.E., Trentini, M.S., Backes, G.T., Cansian, R.L., Mello, R. O., Kubota, E.H, Demiate, I.M. and Prestes R.C.

Differentiation between adulterated and non-adulterated palm sap using physical and chemical properties combined with discriminant analysis

• Wiboonsirikul, J.

A study on reducing fat content of fried banana chips using a sweet pre-treatment technique

• Aida, S.A., Noriza, A., Haswani, M. M. and Mya, S. M.Y.

Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes

• Amin, T., Bashir, A., Dar, B. N. and Naik, H. R.

Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks – Chana Nibble

• Yadav, D.K., Wadikar, D.D., Vasudeesh, C.R. and Patki, P.E.

The study of edible film production from unriped banana flour and riped banana puree

Purification and characterization of pectin methylesterase from kiwifruit (Actinidia deliciosa var. Hayward)

• Pal, R. S., Kumar Vandana, A. and Agrawal, S.

In vitro antioxidant capacities and antidiabetic properties of phenolic extracts from selected citrus peels

• Lim, S.M. and Loh, S.P

Nutritional and toxicological evaluation of double starter cultured fermented Canavalia ensiformis in mice

• Gabriel-Ajobiewe, R. A. O., Gbore, F. A. and Emikpe, B. O.

Development of a snack bar containing popped rice (Khai Mod Rin) for pre-school children

• Puangjinda, K., Matan, N. and Nisoa, M.

Comparative study of aflatoxins in brown rice samples of local and import quality

• Nisa, A., Zahra, N. and Yasha, N. B.

The effect of a high calorie diet containing a peanut candy on weight loss

• Serquiz, A. C., Sátiro, D. S. P., Lima, V. C. O., Rocha, L. R. M., Oliveira, C. N., Sampaio, T. B. M., Carneiro, M. A. A., Machado, R. J. A., Santos, E. A., Uchôa, A. F. and Morais, A. H. A.

Effect of germination on total dietary fibre and total sugar in selected legumes

• Megat, R. M. R., Azrina, A. and Norhaizan, M. E.

Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning

• Saiful Bahri, S. and Wan Rosli, W. l.

Effect of dragon fruit oligosaccharide, stabilizer and sucrose on physical and sensory quality of ice cream

• Wichamanee, Y., Acharaphan, M. and Santad, W

Effect of shrimp chitosan coating on postharvest quality of banana (Musa sapientum L.) fruits

• Hossain, M.S. and Iqbal, A.

Effect of frying media and primary packaging material on shelf life of banana chips

• Khanvilkar, A. M., Kamble, A. B., Ranveer, R. C., Ghosh, J. S. and Sahoo, A. K.

Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking

• Toontom, N., Posri, W. Lertsiri, S. and Meenune, M.

The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder

• Ekpong, A., Phomkong, W. and Onsaard, E.

The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM)

• Nazarni, R., Purnama, D., Umar, S. and Eni, H.

Antimicrobial activity and chemical composition of Pistacia chinensis Bunge leaves

• Rashed, K., Said, A., Abdo, A., and Selim, S.

Molecular detection of methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-resistant Staphylococcus epidermidis (MRSE) isolates in raw chicken meat

• Aklilu, E., Nurhardy, A. D., Mokhtar, A., Zahirul, I. K. and Siti Rokiah, A.

Screening and identification of Bacillus sp. isolated from traditional Vietnamese soybean-fermented products for high fibrinolytic enzyme production

• Huy, D.N.A, Hao, P.A. and Hung, P.V.

Class 1 integron and associated gene cassettes mediating multiple-drug resistance in some food borne pathogens

• Ammar, A. M., Attia, A. M., Abd El-Aziz, N. K., Abd El Hamid, M. I. and El-Demerdash, A. S.

Characterization of partially extracellular proteases from bekasam-isolated Lactobacillus plantarum S31 and its application to hydrolyze skimmed-milk with antibacterial property

• Budiarto, B.R., Mustopa, A.Z. and Indramawan, T.

Microbiological aspect of fresh produces as retailed and consumed in West Java, Indonesia

• Hassan, Z. H. and Purwani, E. Y.

Detection and antibiotic susceptibility profiles of Listeria monocytogenes in wildlife and water samples in Kubah National Park, Sarawak, Malaysia

• Lesley, M. B., Velnetti, L., Fazira, A. A., Kasing, A., Samuel, L., Micky, V. and Awang, A. S. A. H.

Hygienic quality of "Rayeb", a traditional Tunisian fermented cow’s milk

• Samet-Bali, O., Felfoul, I., Lajnaf, R., Attia, H. and Ayadi, M. A.

Analysis of pork contamination in Abon using mitochondrial D-Loop22 primers using real time polymerase chain reaction method

• Rahmawati, T., Sismindari, Raharjo, T.J., Sudjadi and Rohman, A

A survey on awareness of consumers about health problems of food additives in packaged foods and their attitude toward consumption of packaged foods: A case study at Jimma University

• Legesse A., Muluken A. and Getasew, A.

Understanding media literacy in relation to adolescent soft drink consumption behaviour

• Nur Nadirah, M.S., Ghazali, H., Bakar, A.Z.A. and Othman, M.

Visual appearance maintenance of fresh-cut ‘Nam Dok Mai’ mango fruit by honey dip

• Supapvanich, S. and Boonyaritthongchai, P.

Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey

• Maciel, E. S., Sonati, J. G., Lima, L. K. F., Savay-da-Silva, L. K., Galvão, J. A. and Oetterer, M.

• Nurdianah, H. F., Ahmad Firdaus, A. H., Eshaifol Azam, O. and Wan Adnan, W. O.