Quality of “urda” obtained after production of montenegrin semi-hard cheese by Bojanic Rasovic, M., Nikolić, N., Rasovic, R.

“…Food Research…”

Development of gluten-free cream puff with the addition of carboxymethylcellulose and carrageenan by Penjumras, P., Janmeesup, C., Umnat, S., Chokeprasert, P., Wattananapakasem, I., Phaiphan, A.

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Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins by Güemes-Vera, N., Juan, F.Z.M., Soto, S.S.

“…Food Research…”

Extraction of oil from passion fruit seeds using surfactant-assisted aqueous extraction by Surlehan, H.F., Noor Azman, N.A., Zakaria, R., Mohd Amin, N.A.

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Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia by Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada, W.A., Raymundo, L.C.

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The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease by Tirmizi, L.I.T., Son, R., New, C.Y., Brand, H.

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Simultaneous multiplex Polymerase Chain Reaction detection of Salmonella spp., Escherichia coli O157, Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campyloba... by Ling, S., Noramirah, R., Abidatul, A.A., Nurfarhanah, N.M.J., Noor-Azira, A.M., Jambari, N.N., Ungku Fatimah, U.Z.A., New, C.Y., Son, R.

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Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour by Anggraeni, R., Saputra, D., Adib, A.

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Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus by Chukeatirote, E., Eungwanichayapant, P.D., Kanghae, A.

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Preliminary screening on wound healing potential of Ocimum tenuiflorum l. using in vitro assays by Rohini, J., Mansoureh, N.V., Fouad Saleih, R.Al-S., Rabeta, M.S., Amin Malik Shah, A.M.

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Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour by Noorfarahzilah, M., Mansoor, A.H., Hasmadi, M.

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Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers by Laohaprasit, N., Sricharoenpong, K.

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Sensory evaluation of ice cream with hydrosoluble soy extract by Bueno, M.M., Antunes, V.C., Castro, W.F.

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Characterization, biological activities, and authentication of red fruit (Pandanus conoideus Lam) oil by Rohman, A., Windarsih, A.

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Effect of garlic (Allium sativum L.) on the physicochemical, microbiological and sensory properties of chili sauce by Mahmood, A., Tuan Zainazor, T.C., Anuar, N.R.

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Canarium ovatum Engl. (Pili) exocarp crude extract as functional food colorant incorporated in yogurt developed product by Aril-dela Cruz, J.V., Bungihan, M.E., dela Cruz, T.E.E., Sagum, R.S.

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Level of Campylobacter jejuni from naturally contaminated chicken liver and chicken legs in various task: a cross contamination study by New, C.Y., Wong, C.Y., Usha, M., Ubong, A., Nakaguchi, Y., Nishibuchi, M., Son, R.

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Lipase inhibitory activity of Carica papaya, Chrysophyllum cainito, Corcorus olitorius, Cympogon citrates and Syzygium cumini extracts by Briones, A.T., Chichioco-Hernandez, C.L.

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Development of a retractable tray dryer for drying crops in solar PV farms by Ya'acob, M.E., Mohamad, U.

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Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin by Normah, I., Nur Syuhadah, M.Z.

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