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Research Article | Open Access | 3 Citations

Functional Properties of Yellowfin Tuna (Thunnus albacares) Skin Collagen Hydrolysate Fraction obtained by Ultrafiltration Purification

Binh Cong Nguyen1,2, Hong Minh Xuan Nguyen1, Kha Hoang Nam Nguyen3 and Tuyen Chan Kha1*
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DOI : 10.12944/CRNFSJ.9.3.12
Research Article | Open Access | 3 Citations

Instant Drink Powder Development from Lotus Root with Probiotic Supplement using Foam Mat Drying Method

Palida Tanganurat*, Intira Lichanporn, and Nanchanok Nunthachai
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DOI : 10.12944/CRNFSJ.9.1.27
Research Article | Open Access | 3 Citations

Increase of Anthocyanin, Vitamin C, and Flavonoid Content in Red Lettuce (Lactuca sativa L.) using Alternating Magnetic Field Exposure

Mokhamad Tirono* and Agus Mulyono
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DOI : 10.12944/CRNFSJ.11.3.19
Research Article | Open Access | 3 Citations

Shelf-life Extension of Spring Roll Wrappers Using Acidification Combined with Sodium Benzoate Addition

Sunisa Suwannaphan* and Ploy Klangmuang
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DOI : 10.12944/CRNFSJ.10.2.28
Research Article | Open Access | 3 Citations

Detection of Genetically Modified Additives in Meat Products in Riyadh City

Dalal Hamad Aljabryn
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DOI : 10.12944/CRNFSJ.10.1.14
Research Article | Open Access | 3 Citations

Optimizing Ultrasound Probe Extraction for Anthocyanin and Phenolic Content from Purple Waxy Corn’s Dried Cobs: Impact of Extraction Temperature and Time

Rattana Muangrat*
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DOI : 10.12944/CRNFSJ.11.2.32
Research Article | Open Access | 2 Citations

Modifiable and Non-Modifiable Factors Associated with Gastric Cancer

Noora Al-Naimi, Maryam Aljumaily, Rawdhah Al-Amer, Aya Hamdan and Reema Tayyem*
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DOI : 10.12944/CRNFSJ.12.1.15
Research Article | Open Access | 2 Citations

Durian Locule (Endocarp) Water Immersion Drinking Effect to Reduce Heaty Sensation after Flesh Consumption: A Preliminary Study

Saiful Irwan Zubairi1*, Noraiman Arifin1, Haslaniza Hashim1 and Ikhwan Zakaria2
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DOI : 10.12944/CRNFSJ.9.3.14
Research Article | Open Access | 2 Citations

Physicochemical, Microstructural, and Protein Profile Evaluation of Fermented Sausages Using Aspergillus niger and Lactobacillus plantarum Starter Cultures

Mulia Winirsya Apriliyani1,2*, Yuny Erwanto2,3, Edi Suryanto2 and Rusman2
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DOI : 10.12944/CRNFSJ.13.3.16
Research Article | Open Access | 2 Citations

Investigation of the Effect of Technological Processing on the Quality of Goat’s Milk Cheese

Аinur Matibayeva1*, Bagila Jetpisbayeva1, Nurshash Zhexenbay1, Raushan Izteliyeva2, Gaukhar Kuzembayeva1 and Karlygash Abdiyeva1
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DOI : 10.12944/CRNFSJ.10.1.16

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