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FOOD RESEARCH
Volume 10, Issue 1
February 2026
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. 
Heat-moisture-treated porang (Amorphophallus muelleri B.) flour partially substituting wheat flour, affected the physicochemical and sensory characteristics of straight-dough pan bread
Pokatong, W.D.R. and Budiman C.V. 
​Available Online: 17 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).291
Pokatong and Budiman studied the physicochemical and sensory characteristics of straight-dough pan bread made from heat-moisture-treated porang (Amorphophallus muelleri B.) flour. 
High stability on oil loss of palm olein oleogel uses natural wax as an oleogelator in low-concentration 
Widarta, I.W.R., Sugitha, I.M., Wiadnyani, A.A.I.S. and Arnata, I.W.
​Available Online: 17 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).111
Widarta et al. studied the high stability of oil loss of palm olein oleogel, which uses natural wax as an oleogelator in low-concentration. 
Response surface optimization in determining hydrolysis reaction in soybean dregs using the Box Behnken design
Zakka, G.Q., Hariyanti, H. and Permanasari, E.D.
​Available Online: 17 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).206
Zakka et al. used response surface  optimization via  the Box Behnken design to determine the hydrolysis reaction in soybean dregs. 
Effect of pasteurization method on fermented woody tomato juice and evaluation of the storage process
Nguyen, T.T.N.H., Pham, B.A., Vu, D.N., Van, C.K., Nguyen, T.V., Nguyen, T.P.M. and Nguyen H.N.
​Available Online: 17 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).154
Nguyen et al. studied the effect of pasteurization method on fermented woody tomato juice and the storage process. 
Evaluation of alkalization process in the making of chocolate substitute from durian seed waste
Joanne, G., Felicia M., Natasha, I. and Natania, K.
​Available Online: 27 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).106
Joanne et al. evaluated the alkalization process in the making of chocolate substitute from durian seed waste. 
Formulation and physicochemical analysis of hand-made enteral nutrition through tongkol (Euthynnus affinis) substitution
Rahmawaty, S., Danitasari, N.I. and Abdillah, M.M.
​Available Online: 27 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).326
Rahmawaty et al. formulated and hand-made enteral nutrition through tongkol (Euthynnus affinis) substitution and evaluated the physicochemical analysis. 
Determinants of households’ dietary diversity score in southwest Benin
Onambele, G.A., Lawin, L.M. and Houngbeme, D.G.L.
​Available Online: 27 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).051
Onambele et al. evaluated the households' dietary diversity score in southwest Benin. 
Exploring antioxidant and bioactive compounds of brown rice, germinated brown rice, and germinated Hang rice varieties
Preecharram, S., Posoongnoen, S., Thummavongsa, T., Roschat, W. and Jandaruang,  J.
​Available Online: 27 JANUARY 2026│https://doi.org/10.26656/fr.2017.10(1).102
Preecharram et al. explored the antioxidant and bioactive compounds of brown rice, germinated brown rice, and germinated Hang rice varieties. 
Consumer acceptability test on boiled tubers of ‘Baligonhon’ yam (Dioscorea alata L.) phenotypes
Valleser, J.L. and Sta. Cruz, P.C.
​Available Online: 9 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).281
Valleser and Sta. Cruz conducted a consumer acceptability test on boiled tubers of ‘Baligonhon’ yam (Dioscorea alata L.) phenotypes.
A mini review on the processing, characterization, health benefits, and applications of patin fish oil products (Pangasius sp.)
Kusbandari, A., Rohman, A., Martien, R. and Lestari, L.A.
​Available Online: 9 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).172
Kusbandari et al. reviewed the processing, characterization, health benefits, and applications of patin fish oil products (Pangasius sp.)
Variations in composition and characteristics of honey from different nectar sources 
Seki, H.​
Available Online: 9 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).155
The variations in composition and characteristics of honey from different nectar sources was evaluated by Seki. 
Development of the supplementation of aloe vera juice incorporated with lime juice, guava juice, and pineapple juice beverage products 
Wirivutthikorn, W. 
​Available Online: 9 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).090
Wirivutthikorn developed a supplement of aloe vera juice incorporated with lime juice, guava juice, and pineapple juice beverage. 
The characterization of time temperature indicator with varying concentrations of Roselle (Hibiscus sabdariffa L.) extract and immobilization times
Purbowati, I.S.M., Maksum, A. and Wijonarko, G.
​Available Online: 16 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).353
Purbowati et al. characterized the time temperature indications of varying concentrations of Roselle (Hibiscus sabdariffa L.) extract and immobilization times
Improving the efficiency of a pre-treatment method for sulphonamide detection in raw chicken meat by high-performance liquid chromatography-tandem mass spectrometry
Goh, S.G., Son, R., Haryani, Y., Nor-Khaizura, M.A.R., Abdul-Mutalib, N.A., New, C.Y. and Hasan, H. 
​Available Online: 16 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).128
Goh et al. improved the efficiency of a pre-treatment method for sulphonamide detection in raw chicken meat by high-performance liquid chromatography-tandem mass spectrometry
Extending spring roll sheet shelf life against microbial spoilage using preservative combinations
Leelakhajornkij, C., Teanpook, C., Chudhangkura, A. and Udomrati, S. 
​Available Online: 16 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).099
Leelakhajornkij et al. evaluated the shelf-life of spring roll sheet using preservative combinations against microbial spoilage. 
Bibliometric approach in comparative review of liposome encapsulated andrographolide for potential anticancer treatment strategies
Hudiyanti, D., Khairiah, R., Siahaan, P., Abdul Majid, F.A., Fachriyah, E. and Zakaria, N.H.
​Available Online: 28 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).019
Hudiyanti et al. reviewed liposome encapsulated andrographolide for potential anticancer treatment strategies.
Physicochemical properties, antioxidant activities, beta-carotene content, and sensory properties of gluten-free pumpkin-fortified egg roll 
Slamet, A., Kanetro, B. and Purwaningsih, H. 
​Available Online: 28 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).047
The physicochemical properties, antioxidant activities, beta-carotene content, and sensory properties of gluten-free pumpkin-fortified egg roll were evaluated by Slamet et al. 
Design and development of an Internet of Things-based sprouting chamber for high-protein ready-to-serve supplements for adolescent girls
Ganesan, A., Subbaiyan, R. and Senthilvelan, R.
​Available Online: 28 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).142
Ganesan et al. designed and developed an Internet of Things-based sprouting chamber for high-protein ready-to-serve supplements for adolescent girls
Review of refined carbohydrate intake on aging rate: focused on sugar metabolism and inflammatory response
Park, E. and Kwon, K.H.
​Available Online: 28 FEBRUARY 2026│https://doi.org/10.26656/fr.2017.10(1).094
Park and Kwon reviewed refined carbohydrate intake on ageing rate based on sugar metabolism and inflammatory response.