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  1. Acetylcholinesterase and α-glucosidase inhibitory compounds from Callicarpa maingayi
  2. Determination of cell viability using acridine orange/propidium iodide dual-spectrofluorometry assay
  3. Purple sweet potato powder properties were examined during 12 months of storage
  4. Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder
  5. Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents
  6. Potential of UVC germicidal irradiation in suppressing crown rot disease, retaining postharvest quality and antioxidant capacity of Musa AAA “Berangan” during fruit ripening
  7. Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
  8. Determination oftrans- andcis-Urocanic Acid in Relation to Histamine, Putrescine, and Cadaverine Contents in Tuna (Auxis Thazard) at Different Storage Temperatures
  9. Combined Effects of γ-Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage