Volume 10, Issue 1
February 2026
Nugraheni, B., Rohman, A., Susidarti, R.A. and Purwanto
Published: 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.
Hanan, F.A., Karim, S.A., Aziz, Y.A., Che Ishak, F.A. and Sumarjan, N.
Published: 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.
Sartika, D., Astuti, S., Ibrahim, G.A., Hidayati, S., Ayunisa, P.M. and Arifannisa, S.J.
Published: 4 JANUARY 2026 | https://doi.org/10.26656/fr.2017.10(1).185
Hanan et al. explored the intentions to embrace cultured meat among Malaysians.
Cruz-Bacab, L.E., Arjona-Jiménez, G., Zapata-Campos, C.C. and Ramírez-Vera, S.
Published: 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.
Pokatong, W.D.R. and Budiman C.V.
Published: 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.
Widarta, I.W.R., Sugitha, I.M., Wiadnyani, A.A.I.S. and Arnata, I.W.
Published: 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.
Zakka, G.Q., Hariyanti, H. and Permanasari, E.D.
Published: 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.
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.
Published: 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.
Joanne, G., Felicia M., Natasha, I. and Natania, K.
Published: 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.
Rahmawaty, S., Danitasari, N.I. and Abdillah, M.M.
Published: 27 JANUARY 2026 | https://doi.org/10.26656/fr.2017.10(1).326
Rahmawaty et al. formulated and prepared enteral nutrition using tongkol (Euthynnus affinis) as a substitute and evaluated its physicochemical properties.
Onambele, G.A., Lawin, L.M. and Houngbeme, D.G.L.
Published: 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.
Preecharram, S., Posoongnoen, S., Thummavongsa, T., Roschat, W. and Jandaruang, J.
Published: 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.
Valleser, J.L. and Sta. Cruz, P.C.
Published: 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.
Kusbandari, A., Rohman, A., Martien, R. and Lestari, L.A.
Published: 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.)
Seki, H.
Published: 9 FEBRUARY 2026 | Corrected: 10 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.
Wirivutthikorn, W.
Published: 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.
Purbowati, I.S.M., Maksum, A. and Wijonarko, G.
Published: 16 FEBRUARY 2026 | https://doi.org/10.26656/fr.2017.10(1).353
Purbowati et al. characterised the time-temperature indications of varying concentrations of Roselle (Hibiscus sabdariffa L.) extract and immobilisation times
Goh, S.G., Son, R., Haryani, Y., Nor-Khaizura, M.A.R., Abdul-Mutalib, N.A., New, C.Y. and Hasan, H.
Published: 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
Leelakhajornkij, C., Teanpook, C., Chudhangkura, A. and Udomrati, S.
Published: 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.
Hudiyanti, D., Khairiah, R., Siahaan, P., Abdul Majid, F.A., Fachriyah, E. and Zakaria, N.H.
Published: 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.
Slamet, A., Kanetro, B. and Purwaningsih, H.
Published: 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.
Ganesan, A., Subbaiyan, R. and Senthilvelan, R.
Published: 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
Park, E. and Kwon, K.H.
Published: 28 FEBRUARY 2026 | https://doi.org/10.26656/fr.2017.10(1).094
Park and Kwon reviewed the effect of refined carbohydrate intake on ageing rate based on sugar metabolism and inflammatory response.