Nutritional compositions, health promoting phytochemicals and value added products of bitter gourd: a review

• Sorifa, A. M.

Nutritional and functional perspectives of barley β-glucan

• Din, A., Chughtai, M. F. J., Khan, M. R. K., Shahzad, A., Khaliq, A. and Nasir, M. A.

Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM)

• Widyanto, R., Palupi, N. S., Refli, R., Kahfi, J. and Prangdimurti, E.

Dietary potential of some forgotten wild leafy vegetables from Morocco

• Tbatou, M., Kabil, M., Belahyan, A. and 1Belahsen, R.

Influence of ZnO nanoparticles and stearic acid on physical, mechanical and structural properties of cassava starch-based bionanocomposite edible films

• Wardana, A.A., Suyatma, N.E., Muchtadi, T.R., Yuliani, S.

Optimization of agar and glycerol concentration in the manufacture of edible film

• Arham, R., Salengke, S., Metusalach, M. and Mulyati, M. T.

Physicochemical properties of Bruguiera gymnorrhiza flour (BGF) Amin, M. N. G., Pralebda, S. A., Hasan, M. N., Zakariya, Subekti, S.,

• Saputra, E., Andriyono, S., Pramono, H. and Alamsjah, M. A.

Development of empirical expression for the groundnuts drying inside a greenhouse

• Sahdev, R. K., Kumar, M. and Dhingra, A. K.

Primer rRNA-12S for detection of bovine gelatine DNA in capsule shells using real-time polymerase chain reaction

Assessment on bioactive components of hydrolysed edible bird nest Babji, A.S., Etty Syarmila, I.K., Nur ‘Aliah, D., Nurul Nadia, M., Hadi Akbar, D.,

• Norrakiah, A.S., Ghassem, M., Najafian, L. and Salma, M.Y.

Influence of variety and maturity on bioactive compounds and antioxidant activity of purple waxy corn (Zea mays L. var. ceratina)

• Saikaew, K., Lertrat, K., Ketthaisong, D., Meenune, M. and Tangwongchai, R.

Antioxidant activities of local oregano and sweet basil leaves and application in a natural antioxidant enriched ravioli

• Chinprahast, N., Saengbanroong, P., Wongtreenetkul, S. and Asawapuengrung, W.

The effect of extraction methods on total phenolic, flavonoid and antioxidant capacity of Loloh Sembung (Blumea balsamifera)

• Kusumawati, I.G.A.W.,Yogeswara, I.B.A., Darmawijaya, I.P., Umar, S. and Marsono, Y. M.

Breast meat quality characteristics and its oxidative status during storage at refrigerator temperature and growth capabilities of Japanese quail fed by Echinacea purpurea extract

• Partovi, R. and Seifi, S.

Anthocyanins in Thai rice varieties: distribution and pharmacological significance

• Sivamaruthi, B.S., Kesika, P. and Chaiyasut, C.

Development and quality evaluation of soy-walnut milk drinks

• Bolarinwa, I. F., Aruna, T. E., Adejuyitan, J. A., Akintayo, O. A. and Lawal, O. K.

Nutritional and anti-nutritional evaluation of cookies prepared from okara, red teff and wheat flours

• Hawa, A., Satheesh, N. and Kumela, D.

Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt

• Priyadarshani, W.M.D. and Muthumuniarachchi, M.A.M.R.

The impact of chitosan and guava leaf extract as preservative to extend the shelf-life of fruits

• Islam,T., Afrin, N., Parvin, S., Dana, N.H., Rahman, K., Zzaman,W. and Islam, M.N.

Mineral content of dehulled and well-milled pigmented and non-pigmented rice varieties in the Philippines

• Hurtada, W. A., Barrion, A. S. A. and Nguyen-Orca, M. F. R.

Effects of different levels of food additives on weight gain, cook-related yield loss, physicochemical and sensorial quality of Nile tilapia fillets (Oreochromis niloticus)

• Gonçalves, A.A., Souza, M.A. and Regis, R.C.P.

Food safety management of imported fishery products in Thailand: antibiotic standards and case study of enrofloxacin contamination in imported Pangasius catfish

• Jansomboon, W., Boontanon, S. K., Boontanon, N., Polprasert, C. and Liamlaem, W.

Physiological responses and storage quality of fresh-cut red and white dragon fruit (Hylocereus spp.) treated with 1-methylcyclopropene (1-MCP)

• Tadeo, P. R. M., Castillo-Israel, K. A. T., Serrano, E. P., Gandia, J. B. L. and Absulio, W. L.

Physical and sensory characteristics of sponge cakes containing an additive of modified fructooligosaccharides

• Stankov, S. S., Baeva, M. R. and Petkova, N. Tr.

Physico-chemical, textural and crystallinity properties of oxidized, cross-linked and dual- modified white sorghum starch

• KarmvIr, G., Ritika, B.Y., Baljeet, S.Y. and Roshanlal, Y.

Relationships of sensory profile with instrumental measurement and consumer acceptance of Thai unpolished pigmented rice

• Juemanee, A., Meenune, M. and Kijroongrojana, K.

Antibacterial activity of phenolic compounds of Pulicaria odora, wild plant in northern Algeria

• Touati, N., Saidani, K., Boudries, H., Hammiche, H., Ouazene, N. and Bedjou, F.

The efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages

• Tenea, G. N. and Barrigas, A.

Duplex PCR for the detection of Salmonella spp. and Salmonella Typhimurium in fresh coconut milk

• Noorlis, A., Nurul Ain, H. and Suwaibah, M.

Evaluation the spoilage and biogenic amines formation potential of marine Gram-positive bacteria

• Al Bulushi, I. M., Poole, S., Deeth, H.,C. and Dykes, G., A.

Survival of Lactobacillus casei 01 in probiotic-supplemented Mamao (Antidesma bunius) juice powder during storage

• Chaikham, P., Rattanasena, P. and Chunthanom, P.

Screening antimicrobial activity against pathogens from protein hydrolysate of rice bran and Nile Tilapia by-products

• Trang, H. T. H. and Pasuwan, P.

Functional and technological application of probiotic L. casei PLA5 in fermented soymilk

• Kumari, A., Angmo, K., Monika, S. and Bhalla, T. C.

Isolation of glucosamine HCl from Penaeus monodon

• Fawwaz, M., Baits, M., Saleh, A., Irsyaq, M.R. and Pratiwi, R.E.

The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours

• Nishio, Y., Tsunemi, N., Tanimoto-Yoshikawa, E., Tanaka, A., Nakagawa, Y., Iwasaki, T., Kaneda, I., Ishioroshi, M., Mafune, N. and Funatsu, Y.

Phenolic composition and antioxidant activity of Chinese red-fleshed apples (Malus pumila Niedzwetzkyana (Dieck) and effect of different pasteurization treatments on the cloudy juice

• Katiyo, W., Yang, R. and Zhao, W.

Effects of hot air treatment on cell wall-degrading enzymes, pulp softening and ripening in bananas

• Chopsri, A., Sekozawa, Y. and Sugaya, S.

Nutritional quality of ‘Chapathis’ prepared with fiber enriched, mineral fortified whole and refined wheat flour

• Oghbaei, M. and *Prakash, J.