Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview

• Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.

A review on green silver nanoparticles based on plants: Synthesis, potential applications and eco-friendly approach

• Mohammadlou, M., Maghsoudi, H. and Jafarizadeh-Malmiri, H.

Potential role of nutrients on immunity

• Ibrahim, K.S. and El-Sayed, E.M.

Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour

• Nattira, O., Sawaminee, N., Parisut, C., Anadi, N. and Mian, A.M.

Functional properties of type A gelatin from jellyfish (Lobonema smithii)

• Rodsuwan, U., Thumthanaruk, B., Kerdchoechuen, O. and Laohakunjit, N.

Total anthocyanins, chlorogenic acid concentration, antioxidant and in ovo anti-angiogenic activities of rabbiteye blueberries

• Vuthijumnonk, J., Heyes, J. A. and Molan, A. L.

Effect of short-term anoxic treatment on internal browning and antioxidant ability in pineapple cv. Phulae

• Phonyiam, O. Kongsuwan, A. and Setha, S.

Effect of antioxidant on thermal stability of vegetable oils by using ultrasonic studies

• Mujeeda Banu, Prasad, N. and Siddaramaiah

Antioxidative activity of microencapsulated aloe vera (Aloe vera var. chinensis) powder with various concentrations of added maltodextrin

• Wariyah, Ch. and Riyanto

Carotenoids from annatto as potential antioxidants in Nile Tilapia (Oreochromis niloticus) burgers

• Meleiro, V. C., Nascimento, K. O., Barbosa Junior, J. L., Saldanha, T. and Barbosa, M. I. M.J.

Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages

• Ding, P. and Syazwani, S.

Stability and chemical changes of phenolic compounds during Oolong tea processing

Germinated-soy milk in supressing inflammation and oxidative stress in blood plasma and breast milk of lactating mothers

• Winarsi, H., Sasongko, N. D. and Purwanto, A.

Effects of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters

• Norizzah, A. R., Junaida, A. R. and Maryam ‘Afifah, A. L.

Antibacterial and antioxidant effects of tropical citrus peel extracts to improve the shelf life of raw chicken drumettes

• Klangpetch, W., Phromsurin, K, Hannarong, K, Wichaphon, J. and Rungchang, S.

Incorporation of microalgae and seaweed in instant fried wheat noodles manufacturing: nutrition and culinary properties study

• Kumoro, A. C., Johnny, D. and Alfilovita, D.

Assessment of wastages in fruit supply chain with respect to fruit processing units in Tamilnadu, India

• Arivazhagan, R., Geetha, P. and Ravilochanan, P.

Aflatoxins intake from peanut candy marketed in Rio de Janeiro city, Brazil

• Lemos Junior, W.J.F., Trombete, F.M., Reis, L.P.A., Direito, G.M., Randow, A.V. and Saldanha, T.

Physico-chemical and microbiological qualities of locally produced raw goat milk

• Lai, C. Y., Fatimah, A. B., Mahyudin, N. A., Saari, N. and Zaman, M. Z.

Improvement of poly-γ-glutamic acid (PGA) producing Bacillus subtilis SB-MYP-1 by N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutagenesis

• Mahidsanan, T. and Gasaluck, P.

Optimization of glucose isomerase production from Streptomyces sp. SH10 using the response surface methodology

• Habeeb, S., Yazaji, S. and Al-Amir, L.

Cloning and expression of plantaricin E and F genes of Lactobacillus Plantarum S34 isolated from Indonesia traditional-fermented meat (Bekasam)

• Mustopa, A.Z., Kusdianawati, Fatimah, Umami, R.N., Budiarto, R.B. and Danuri, H.

Probiotic property of lactic acid bacteria from traditional fermented condiments: Datta and Awaze

• Tigu, F., Assefa, F., Mehari, T. and Ashenafi, M.

Commercial lactic acid bacteria and probiotic strains- tolerance to bile, pepsin and antibiotics

• Ashraf, R. and Smith, S.C.

Survival of Lactobacillus acidophilus TISTR1338 and Lactobacillus casei TISTR390 in probiotic Gac ice cream

• Songtummin, S. and Leenanon, B.

Development, validity and reliability of a questionnaire on knowledge, attitude and practice (KAP) towards whole grain among primary school children in Kuala Lumpur, Malaysia

• Koo, H.C., Poh, B.K. and Ruzita, A.T.

Muslim consumers’ perception and purchase intention toward GM food

• Hassan, S. H., John Kua, S. B. and Harun, H.

Comparative evaluation of the proximate composition and antioxidant properties of processed products of quince (Cydonia oblonga Miller)

• Mir, S. A., Wani, S. M., Wani, T. A., Ahmad, M., Gani, A., Masoodi, F. A. and Nazir, A.

Quantitative analysis of phytosterols in Aristotelia chilensis (Maqui) leaves using GC/MS

• Muñoz, O. and Ramos, F.

Fatty acids, metal composition, nutritional value and physicochemical parameters of Lepidium sativium seed oil collected from Ethiopia

• Solomon, G., Aman, D. and Bachheti, R.K.

GC-MS analyses of black cumin essential oil produces with sodium chloride

• Khalid, A. K. and Shedeed, M. R.

Chemical constituents and antibacterial activities of crude extract and essential oils of Alpinia galanga and Zingiber officinale

• Hamad, A., Alifah, A., Permadi, A. and Hartanti, D.

Effect of microwave heating with different exposure times on the degradation of corn oil

• Abbas Ali, M., Hadi Bin Mesran, M., Abd Latip, R., Hidayu Othman, N. and Nik Mahmood, N. A.

Determination of trans fat in traditional Pakistani breakfast and snack foods

• Shah, F., Rasool, G., Sharif, M. K., Pasha, I., Ahmad, S. and Sharif, H. R.

Application of low calorie hypocholesterolemic structured lipid as potential bakery fat

• Kanjilal, S., Shanker, K.S, Rao, B.V.S.K., Indrani,D., Reddy, S.R.Y., Prasad, R.B.N, and Lokesh, B.R.

Studies on effect of enzymatic liquefaction on quality characteristics of Kesar mango pulp

• Sakhale, B. K., Pawar, V. N. and Gaikwad, S. S.

Isolation and structure elucidation of triterpenes from inflorescence of banana (Musa balbisiana cv. Saba)

• Tin, H.S., Padam, B.S., Kamada, T., Vairappan, C.S., Abdullah, M.I. and Chye, F.Y.

Improving carotenoid pigments production in Rhodotorula mucilaginosa using UV irradiation

• Issa, S., Alhajali, A. and Alamir, L.

Maltose is an inappropriate indicator of digestibility of complementary foods containing substantial amounts of this simple sugar

• Amagloh, F. K., Amagloh, F. C. and Coad, J.

Anti-hypoglycemic effect of aqueous leaf extract of Siamese neem tree (Azadirachta indica) in Plasmodium berghei infected mice

• Somsak, V., Srichairatanakool, S. and Uthaipibull, C.

Effect of germinated Hang rice on growth and viability of probiotic Lactobacillus during refrigerated storage

• Tayuan, C., Ruksagul, N. and Sriputhong, R.

Partial purification and molecular weight determination of cellulase from Bacillus cereus

• Nema, N., Alamir, L. and Mohammad, M.

Evaluation of orange mechanical damage during packaging by study of changes in firmness

• Mazidi, M., Sadrnia, H. and Khojastehpour, M.

Effect of carrageenan on quality of frozen Moo yor

• Kamonthip, N, Suphichaya, C. and Pitaya, A.

Characterization of Listeria monocytogenes from food and food-related settings

• Quendera, A.P., Varela, C., Barreto, A.S. and Semedo-Lemsaddek, T.