FOOD RESEARCH
Volume 10, Issue 1
February 2026
In progress

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Review of essential oils of Curcuma aeruginosa: chemical composition and pharmacological activities
Nugraheni, B., Rohman, A., Susidarti, R.A. and Purwanto
​Available Online: 4 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).322

Nugraheni et al. reviewed the essential oils of  Curcuma aeruginosa: chemical composition and pharmacological activities. 

Are Malaysians ready for the future of food? Exploring intentions to embrace cultured meat
Hanan, F.A., Karim, S.A., Aziz, Y.A., Che Ishak, F.A. and Sumarjan, N.
​Available Online: 4 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).007

Hanan et al. explored the intentions to embrace cultured meat among Malaysians. 

Characteristics of bioactive compounds and natural antibacterial activity in commercial galangal powder spice sachets
Sartika, D., Astuti, S., Ibrahim, G.A., Hidayati, S., Ayunisa, P.M. and Arifannisa, S.J.
​Available Online: 4 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).185

The characteristics of bioactive compounds and natural antibacterial activity in commercial galangal powder spice sachets was studied by Sartika et al. 

Improving rabbit performance, meat quality and composition through forages
Cruz-Bacab, L.E., Arjona-Jiménez, G., Zapata-Campos, C.C. and Ramírez-Vera, S.
​Available Online: 4 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).195

Cruz-Bacab et al. evaluated the composition and quality of rabbit meat through forages.