Identification of pig DNA in food products using polymerase chain reaction (PCR) for halal authentication-a review

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

Nutritional and Biological properties of Vicia faba L.: A perspective review

• Sathya Prabhu, D. and Devi Rajeswari, V.

Development and evaluation of kefir products made with aronia or elderberry juice: sensory and phytochemical characteristics

• Du, X. and Myracle, A. D.

Effect of microwave heating on soluble proteins of porcine muscle

• Agyapong, D. A. Y., Zeng, H. J., Du, W. J., Zhao, R. L., Li, C. X. Jiang, Y. R. and Fu, W. J.

Evaluation of remaining blankit inrefined Iranian sugar products through ion exchange resins

• Babalouei,F. and Tahghighi, A.

An evaluation of soyghurt potential on tumor necrosis factor-α and soluble endoglin levels in preclampsia maternal serum-induced placental trophoblast cell in vitro

• Vioretti, R., Khairani, A.F., Fauziah, P. N. and Hilmanto, D.

Physiological and physical responses of packaged minimally processed Pinakbet vegetables to 1-methylcyclopropene (1-MCP) pre-cutting treatment

• Negrillo, S.L.C., Castillo-Israel, K.A.T., Gandia, J.B.L. , Absulio, W.L. and Serrano, E.P.

Tocotrienol rich fraction supplement reduces oxidative stress in non familial hypercholesterolaemia: beyond the lipid lowering capability

• Muid, S., Yusoff, K, and Nawawi, H,

Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper)

Physiochemical properties of kenaf seed oil microcapsules before and after freeze drying and its storage stability

• Hue, W.L. and Nyam, K.L.

Implementation of food quality management tools in an institutional food and nutrition unit: a case study

• Santos, E. A., Bonnas, D. S. and Pinto, R. de M. C.

Effect of different packaging materials on quality of fresh-cut broccoli and cauliflower at chilled temperature

• Raseetha, S. and Nadirah, S.

Quality changes of white shrimp (Litopenaeus vannamei) stressed by acute hypoxia and stored under chilled conditions

• García-Sifuentes, C. O., Pacheco-Aguilar, R., Ramírez-Suarez, J. C., Scheuren-Acevedo, S. M., Lugo-Sánchez, M. E., Garcia-Sánchez, G. and Carvallo-Ruiz, G.

Nutraceutical value and quality attributes of icebox watermelon fruit as influenced by ripening

• Soumya, V. Menon and Ramana Rao, T. V.

Development and quality evaluation of crackers enriched with edible insects

• Akullo, J., Nakimbugwe, D., Obaa, B. B., Okwee-Acai, J. and Agea, J.G.

Instant organic rice bran milk: A nutritional quality aspect

• Issara, U. and Rawdkuen, S.

Enhancing moringa nutritive value for impoverished populations and healthy wellbeing through proper nutrient enrichment

• Rufai, S., Hanafi, M.M., Rafii, M.Y., Mohidin, H., Kankara, S.S., Hussaini, M.A. and Syed Rastan, S.O.

Responses of ready-to-eat salad vegetable mixes prepared with different lettuce varieties to 1-methylcyclopropene (1-MCP) post-cutting treatment

• Marquez, K.L.D., Castillo-Israel, K.A.T., Serrano, E.P., Gandia, J.B.L. and Absulio, W.L.

Changes in quality attributes of pink guava (Psidiumguajava) powder with respect to different drying techniques and maltodextrin concentrations

• Shishir, M. R. I., Taip, F. S., Saifullah, M., Yong, S.Y., Aziz, N. A. and Talib, R. A.

Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers

• Avalos-Llano, K. R., Sgroppo, S. C. and Chaves, A. R.

Evaluation of viability of Lactobacillus bulgaricus in symbiotic microcapsules: before and after freeze drying

• Urvi Thakkar, Preetha, R. and Nithyalakshmi, V

Incidence and prevalence of naturally occuring fungi on palm kernel sludge and its attendant in vitro digestibility

• Falaye, A. E.,Ajani, E. K.,Emikpe, B. O. and Folorunso, L. A.

Survival of Candida tropicalis and Lactobacillus plantarum starter culture after using protective agent and drying

• Maneesri, J., Masniyom, P. and Liming, M.

Screening of lactic acid bacteria producing uricase and stability assessment in simulated gastrointestinal conditions

• Handayani, I., Utami, T., Hidayat, C. and Rahayu, E.S.

Isolation and identification of common bacteria causing subclinical mastitis in dairy goats

• Omar, S. and Mat-Kamir, N.F.

Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms

• Thakkar, P., Vaghela, B., *Patel, A., Modi, H.A. and Prajapati, J.B.

Evaluation of elemental, microbial and biochemical status of raw and pasteurized cow’s milk

• Huque R., Jolly Y.N., Choudhury T.R., Munshi M. K., Hussain M. S., Khatun A., Roy B.K., Islam M., Hossain M.A. and Hossain A.

Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour

• Setiarto, R.H.B., Jenie, B.S.L., Faridah, D.N., Saskiawan, I. and Sulistiani

Antimicrobial properties of the acetone leaves and stems extracts of Clinacanthus nutans from three different samples/areas against pathogenic microorganisms

• Kong, H. S. and Abdullah Sani, N.

Some microorganisms associated with ginger-based yaji in Wukari metropolis

• Ugbogu, O. C., Ogodo, A. C. and Ameh, B. O

Comparison of tuf gene-based qPCR assay and selective plate count for Bifidobacteriumanimalis subsp. lactis BB-12 quantification in commercial probiotic yoghurts

• Odooli, S., Khalvati, B., Safari, A., Mehraban, M.H., Kargar, M. and Ghasemi, Y.

Effects of Lactobacillus bulgaricus in soyghurt on inhibition of adhesion Klebsiella pneumoniae strains in HEp-2 cell lines

• Fauziah, P.N., Chrysanti and Sayuti, J.N.

Expression and characterization of functional single-chain variable fragment against norfloxacin in Pichia pastoris GS115

• Mala, J., Puthong, S., Maekawa, H., Kaneko, Y., Palaga, T.,Komolpis, K. and Sooksai, S.

Wheat dietary fiber-added to low-fat semi-dry fermented buffalo sausage: proximate composition, physical-chemical, microbiological and sensory characteristics

• Ores, J. C., Vieira, D. C., Fonseca, R. A. S., Schneider, C. and Espírito Santo, M. L. P.

Control of Aspergilus nigerin vitro and in vivo by three Iranian essential oils

• Noshirvani, N. and Fasihi, H.

Isolation and identification of lactic acid bacteria from Indonesian fermented foods as -aminobutyric acid-producing bacteria

• Agung Yogeswara, I.B., Kusumawati, I.G.A.W., Sumadewi, N.L.U., Rahayu, E.S and Indrati, R.

Bacterial contaminants of raw broiler meat sold at Korle-Gonno, Accra, Ghana

• Pesewu, G.A., Quaynor, E.B., Olu-Taiwo, M.A., Anim-Baidoo, I., Asmah, R.H