VOLUME 30,2023

International Food Research Journal Volume 30 Issue 1, 2023

  1. Microbial consortia and up-to-date technologies in global soy sauce production: A review
    • Chong, S. Y., Ilham, Z., Samsudin, N. I. P., Soumaya, S. and Wan-Mohtar, W. A. A. Q. I. https://doi.org/10.47836/ifrj.30.1.01

  2. Food processing to reduce antinutrients in plant-based foods
    • Faizal, F. I., Ahmad, N. H., Yaacob, J. S., Abdul Halim‐Lim, S. and Abd Rahim, M. H. https://doi.org/10.47836/ifrj.30.1.02

  3. Potential technical parameters for the authentication of carrion meat (tiren): A review
    • Purwanto, E. H., Tampubolon, B. D., Anggundari, W. C., Dewantoro, A., Anggraeni, P. and Ayuningtyas, U.

  4. Dietary food antioxidants and their radical scavenging activity: A review
    • Haque, M. A., Khaliduzzaman, A., Asaduzzaman, M., Pattadar, S. N. and Hasan, M.

Original articles

  1. Phenolic acid profile of oat cultivars, and their suppressive effect on intracellular reactive oxygen species
    • Manzoor, M. S., Pasha, I., Younas, S., Zhu, M., Hussain, R., Arqam, U., Younis, N. and Chughtai, M. F. J.

  2. Antispasmodic and nephroprotective potentials of native Algerian propolis and bee pollen: An experimental study in mice
    • Ali Haimoud, S., Allem, R., Medjekane, M., Benyahla Djeffaland, K., Lembarki, N. E., Boutara, K. and Belhache, F.

  3. Biodegradation of aflatoxin B1 by Bacillus subtilis YGT1 isolated from yoghurt
    • Al-Mamari, A., Al-Sadi, A. M., Al-Harrasi, M. M. A., Sathish Babu, S. P., Al-Mahmooli, I. H. and Velazhahan, R.

  4. Optimisation of clarification process of glutinous rice tea wine, and its antioxidant activity
    • Wang, Q., Liu, K. Y., Zhang, Q., An, J. S., Xie, Z. Z., Chen, Z., Li, C. P., Zhang, J. H., Xu, B. and Li, R. Y.

  5. Production of yoghurt with Clitoria ternatea flower extract supplementation, and its stability during storage
    • Prastowo, I., Sundari, W., Hanifah, M. R., Octaviana, S., Ahda, M., Moro, H. K. E. P. and Narusman, A. A.

  6. Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas
    • Astorga-Gaxiola, A. H., Reyes-Moreno, C., Milán-Carrillo, J., Jiménez-Edeza, M., Cuevas-Rodríguez, E. O., Castañeda-Ruelas, G. M. and Mora-Rochín, S.


International Food Research Journal Volume 30 Issue 2, 2023


  1. Emerging natural and high-phenolic sweet substances: A review
    • Khoo, H. E., Chen, B. J., Li, J., Li, X., Cheng, S. H. and Azrina, A.

Original articles

  1. Technological exploration and antioxidant activity determination of purple compound fruit wine
    • Mao, D. M., Liu, K. Y., Xu, B., Chen, Z., Chen, Q. Y., Xie, Z. Z., Wang, Q., Pu, J., He, C. R. and Wang, Q.

  2. Determination of nutrient and toxic elements in food reference materials by suspension preparation and TXRF analysis
    • Nurhaini, F. F., Lestiani, D. D., Syahfitri, W. Y. N., Kusmartini, I., Sari, D. K., Kurniawati, S. and Santoso, M.

  3. Tapioca starch-based films containing oregano, Vietnamese mint, and curry leaf essential oils for food packaging applications
    • Othman, S. H., Kahar, N. S., Nordin, N., Alyas, N. D., Hasnan, N. Z. N., Talib, R. A. and Karyadi, J. N. W.


International Food Research Journal Volume 30 Issue 3, 2023


Original articles

  1. Formulation of halalan toyyiban radish effervescent tablet
    • Azahar, N. N., Muhammad, N., Abdul Rahim, N. F. and Leong, Y. S.

  2. Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds
    • Hou, L. X., Miao, W. B., Yao, Y. T., Zhu, Z. D., Liu, H. M., Qin, Z. and Wang, X. D.

  3. Antioxidant capacity and sequence of peptides derived from oysters and green mussels in Vietnam
    • Anh, P. T. H., Trang, H. P., Thanh, B. Đ., Trinh, N. T. N., Thang, T. Đ., Phuong, D. L., Tuan, N. N. and Huyen, T. T.

  4. In vitro evaluation of anticancer, antiviral, and antioxidant properties of an aqueous methanolic extract of Rhus typhina L. leaves
    • Antov, G., Vilhelmova-Ilieva, N., Nikolova, M., Nikolova, I., Simeonova, L., Grozdanov, P., Krasteva, M., Vladimirova, A. and Gospodinova, Z.


International Food Research Journal Volume 30 Issue 4, 2023


  1. Natural spices and flavour substitution in zobo tea and drink production: A review
    • Nwankwo, C. S., Ulu, F. O., Okpomor, E. O., Mbachiantim, J. T., Okoyeuzu, C. F., Carew, I. E., Belay, D., Ike, D. C. and Teshome, A.

  2. Biosensors as freshness indicator for packed animal and marine products: A review
    • Milintha Mary, T. P., Kumaravel, B., Nagamaniammai, G., Karishma, S., Essa, M. M., Qoronfleh, M. W. and Chacko, L.

Original articles

  1. Evaluation of maximum growth rate of Listeria monocytogenes in ready-to-eat fresh-cut papaya and melon
    • Russo, S., Cosciani-Cunico, E., Dalzini, E., Daminelli, P., Ricchi, M., Arrigoni, N. and Cammi, G.

  2. Development of IMBs-qPCR method for detection of foodborne Salmonella
    • Sun, R., Cao, H., Fu, Y., Tan, Z., Liu, N., Li, H., Feng, Z., Chi, H., Hua, D. and Huang, J.

  3. Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)
    • Ramos Bell, S., Hernández Montiel, L. G., Velázquez Estrada, R. M., Moreno Hernández, C. L. and Gutiérrez Martínez, P.

  4. Physical properties and glycaemic response of tapioca noodles fortified with herb mixture
    • Nurdin, S. U., Arief, R. W., Rustiaty, B., Asnawi, R., Mar’atun, A. M., Arfiathi, A., Koesoemawardani, D., Yuliana, N. and Hadi, S.

  5. Effects of reactive extrusion on cross-linking of corn starch
    • Mendes, M. P., Raniero, G. Z., Demiate, I. M. and Monteiro, A. R. G.


International Food Research Journal Volume 30 Issue 5, 2023

  1. Overview of Pleurotus spp., edible fungi with various functional properties
    • Juárez-Hernández, E. O., Pérez-Zavala, M. L., Román-Reyes, M., Barboza-Corona, J. E. and Macías-Sánchez, K. L.

  2. Fermented vegetables and fruits as vitamin B12 sources: An overview
    • Reissig, G. N., Oliveira, T. F. C., Bragança, G. C. M., Rodrigues, R. S. and Barbosa, F. F.

Original articles

  1. Modelling post-frying oil absorption, water loss, and cooling of potato cylinders
    • Del Rosario-Santiago, J., López-Méndez, E. M., Ruiz-Espinosa, H., Ochoa-Velasco, C. E., Escobedo-Morales, A. and Ruiz-López, I. I.

  2. Nutritional content and quality of processed gluten-free products
    • Al-Zaben, A. S., Babakr, E. N., Bajandoh, D. A., Shatwan, I. M. and Hanbazaza, M. A.


International Food Research Journal Volume 30 Issue 6, 2023


Original articles

  1. Development of functional nougat without diabetic effects in vivo
    • Ottombrino, A., Maurano, F., Montesano, E., Picariello, A., Oliviero, A. and Rossi, M.

  2. A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats
    • Du, H. J., Zhang, P., Zheng, S., Nie, Y. M., Zhang, W. J., Feng, Y., Ning, J. Y., Li, G. J. and Gao, S.

  3. Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics
    • Iwansyah, A. C., Wardhani, R., Darsih, C., Kurniawan, T., Ariani, D., Andriana, Y., Karim, M. A., Indriati, A., Luthfiyanti, R. and Hamid, H. A.