Food Science

28 Items

All Items

Analyzing Food Loss in Banana Pepper (Capsicum annuum) Production: Causes, Impact, and Challenges, A Case Study of Large-Scale Farming in the Hot District, Chiang Mai, Thailand

Pichayapak Channiyamathorn, Suraphol Sreshthaputra, Ruth Sirisanyaluck , Juthathip Chalermphol

7539
Analyzing Impact Strength Improvement in Polymer Laminates: A Comparative Study of Machine Direction Oriented (MDO)-PE/LLDPE and Polyamide (PA)/LLDPE Structures

Bayu Krisnamurti, Henny Irawati, Mas Ayu Elita Hafizah, Azwar Manaf

7723
Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats

Kaisun Nesa Lesa, Nazir Ahmad, Yunika Mayangsari, Muhammad Nur Cahyanto, Wahyu Dwi Saputra

7428
Antioxidant Activity and Chemical Constituents Identification by LC-MS/MS in Bio-fermented Fruit Drink of Morinda citrifolia L.

Nitra Nuengchamnong, Tongchai Saesong, Kornkanok Ingkaninan, Sakchai Wittaya-areekul

6498
Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties

Pramuan Saithong, Jirawut Permpool, Supachai Nitipan

7532
Chemical and Sensory Evaluation of Umami Taste Derived from Proteolytic Hydrolysate of Pila ampullacea

Dedin Finatsiyatull Rosida, Teeradate Kongpichitchoke, Phattara-Orn Havanapan, Andre Yusuf Trisna Putra, Anugerah Dany Priyanto

6827
Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

Simon Bambang Widjanarko, Arasy Imaduddin, Yunianta, Jatmiko Eko Witoyo

6486
Determination of the Betacyanin and Betaxanthin Contents of Red Beet (Beta Vulgaris) Powder Using Partial Least Square Regression Based on Visible-Near Infrared Spectra

Rudiati Evi Masithoh, Muhammad Fahri Reza Pahlawan, Erlina Nur Arifani, Hanim Zuhrotul Amanah, Byoung Kwan Cho

7639
Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition

Sutasinee Chintong, Kanjana Sukosi, Jureerat Saengrung, Maruj Limpawattana, Wanwimol Klaypradit

6758
Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur

Mayoonkarn Dechkunchorn, Sirilak Phet-Tool, Panadda Suepchat, Patcharaporn Tinchan, Rattakorn Jumnongpon

7673
Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

Kamontip Kanpairo

7359
Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Chandra Utami Wirawati, Nurma Pratiwi, Dwi Eva Nirmagustina

6805
Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan

Ni Made Wartini, Ida Bagus Wayan Gunam, Gusti Putu Ganda Putra, Luh Sri Nara Swari

7972
Evaluation of the Nutritional, Minerals, and Antioxidant Potential of Roselle (Hibiscus sabdariffa Linn.) Seeds from Roi Et Province in the Northeastern Region of Thailand

Sunti Phewphong, Wuttichai Roschat, Krittiyanee Namwongsa, Aonuma Wonam, Thapanapong Kaisri, Patsorn Duangpakdee, Tappagorn Leelatam, Preecha Moonsin, Vinich Promarak

6664
Fermentation Kinetic and Alpha-Amylase Inhibition Studies of Mao Wine Fermented by Three Commercial Saccharomyces cerevisiae Yeasts

Thitiya Sripakdee, Kittika Manochai, Phummisak Singkhan, Jinda Jandaruang, Supakorn Arthan, Khatcharin Siriwong, Nattawee Poomsuk

7462
Formula Optimization of Traditional Functional Beverage Minasarua from Bima West Nusa Tenggara Indonesia

Neyla Vista Maramy, Tri Dewanti Widyaningsih, Erryana Martati, Zahra Zafira

7693
Identification of Active Compounds from Averrhoa bilimbi L. (Belimbing Wuluh) Flower using LC-MS and Antidiabetic Activity Test using in vitro and in silico Approaches

Diana Widiastuti, Siska Elisahbet Sinaga, Siti Warnasih, Erna Pujiyawati, Supriatno Salam, Wira Eka Putra

6761
In-Vitro Screenings for Biological and Antioxidant Activities of Aqueous Extract from Sacha Inchi (Plukenetia volubilis L.) Husks

Arthittaya Thuanthong, Sappasith Klomklao, Jarurat Panyo, Yi Zhang

6815
Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Lulum Leliana, Widiastuti Setyaningsih, Miguel Palma, Supriyadi, Umar Santoso

7199
Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Novita Wijayanti, Tri Dewanti Widyaningsih, Siti Narsito Wulan, Muhaimin Rifai

7247
Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

I Gusti Ayu Budiadnyani, Resti Nurmala Dewi, Fenny Crista Anastasia Panjaitan, Mohammad Sayuti

7380
Physicochemical Properties, Amino Acid Composition and Volatile Components of Fermented Fish (Pla-ra) Accelerated by Starter Cultures

Charupa Loyda, Jetsada Wichaporn, Arporn Jaranrattanasri, Worasit Tochampa, Riantong Singanusong

6576
Quantification of Vanillin, Ethyl Vanillin and Methyl Vanillin Among Thai Rice Cultivars by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry

Jiraporn Burakorn, Pran Pinthong, Yuttapoom Sampantharak, Montakan Aimkaew, Kamonchanok Srithai

7252
Simultaneous Extraction and Decaffeination Process Optimization of Green Coffee Bean-Based Beverages Using Response Surface Methodology

Nur Ida Panca Nugrahini, Agustin Krisna Wardani, Erryana Martati, Mohammad Saifur Rohman

7265
The Effect of Glucose Syrup on Rheological Properties of Sago Starch

Jiraporn Burakorn, Pran Pinthong, Montakan Aimkaew, Pornprapa Tongbai , Kamonchanok Srithai

7253
The Optimal Dose of the Green Tea and Coffee Extracts to Suppress the Expression of PPAR-γ and C/EBP-α on Differentiated 3T3-L1 Adipocytes

Nur Ida Panca Nugrahini, Mohammad Saifur Rohman, Agustin Krisna Wardani, Erryana Martati, Indah Nur Chomsy

7182
The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice

Tri Dewanti Widyaningsih, Hidayat Sujuti, Kiki Fibrianto, Trifena Honestin, Catherine Novita Sari Sigalingging

7363
Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

Wiharyani Werdiningsih, Tyas Utami, Endang Sutriswati Rahayu, Widiastuti Setyaningsih

7927

Acceptance Rate:	9%
Review Speed:	40 days
Issue per Year:	12
No. of Volumes:	20
2022 No. of Submissions:	3,601
No. of Published:	360
No. of Reviewers:	823
No. of Scopus Citations:	3,083
2022 Percentile (CiteScore):	33^rd (Q3)

Food Science

All Items

Analyzing Food Loss in Banana Pepper (Capsicum annuum) Production: Causes, Impact, and Challenges, A Case Study of Large-Scale Farming in the Hot District, Chiang Mai, Thailand

Analyzing Impact Strength Improvement in Polymer Laminates: A Comparative Study of Machine Direction Oriented (MDO)-PE/LLDPE and Polyamide (PA)/LLDPE Structures

Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats

Antioxidant Activity and Chemical Constituents Identification by LC-MS/MS in Bio-fermented Fruit Drink of Morinda citrifolia L.

Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties

Chemical and Sensory Evaluation of Umami Taste Derived from Proteolytic Hydrolysate of Pila ampullacea

Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology

Determination of the Betacyanin and Betaxanthin Contents of Red Beet (Beta Vulgaris) Powder Using Partial Least Square Regression Based on Visible-Near Infrared Spectra

Development of Encapsulated Wasabi Flavor for Resistance in High Temperature Condition

Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur

Effect of Packaging Formats on the Quality of the Seasoned Fried Sajor-caju Mushroom Product during Storage

Effect of Ultrasonication on Some Chemical Properties of Red Ginger (Zingiber officinale var. rubrum) Oleoresin Nanoemulsion Bioactive Compounds

Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan

Evaluation of the Nutritional, Minerals, and Antioxidant Potential of Roselle (Hibiscus sabdariffa Linn.) Seeds from Roi Et Province in the Northeastern Region of Thailand

Fermentation Kinetic and Alpha-Amylase Inhibition Studies of Mao Wine Fermented by Three Commercial Saccharomyces cerevisiae Yeasts

Formula Optimization of Traditional Functional Beverage Minasarua from Bima West Nusa Tenggara Indonesia

Identification of Active Compounds from Averrhoa bilimbi L. (Belimbing Wuluh) Flower using LC-MS and Antidiabetic Activity Test using in vitro and in silico Approaches

In-Vitro Screenings for Biological and Antioxidant Activities of Aqueous Extract from Sacha Inchi (Plukenetia volubilis L.) Husks

Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Physicochemical Properties, Amino Acid Composition and Volatile Components of Fermented Fish (Pla-ra) Accelerated by Starter Cultures

Quantification of Vanillin, Ethyl Vanillin and Methyl Vanillin Among Thai Rice Cultivars by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry

Simultaneous Extraction and Decaffeination Process Optimization of Green Coffee Bean-Based Beverages Using Response Surface Methodology

The Effect of Glucose Syrup on Rheological Properties of Sago Starch

The Optimal Dose of the Green Tea and Coffee Extracts to Suppress the Expression of PPAR-γ and C/EBP-α on Differentiated 3T3-L1 Adipocytes

The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice

Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

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