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eISSN: 3093-7361

Letters in Food Research
Aim and Scope
Letters in Food Research is an Open Access companion journal to Food Research that publishes peer-reviewed research articles and minireview that merit rapid publication by virtue of their originality, general interest and contribution spanning the research issues and trends shaping agri-food sciences. Letters in Food Research is also indexed in Google Scholar.
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We welcome research letters of well-designed studies containing robust datasets and insightful analysis describing cross-disciplinary research or addressing emerging scientific, policy, and economic issues, replication studies, niche interest or showing negative results. The editors do not exclude papers based on subjective views of their potential impact and make every effort to ensure rapid and fair reviews resulting in timely publication of accepted manuscripts.
 
The broad scope of Letters in Food Research encompasses research, exploring topics that include (but are not limited to):
  • Primary production, which includes food from agricultural and non-agricultural origins, as well as non-food agricultural products that serve as inputs to other industries
  • Food distribution that links production to consumption
  • Foodways and food security
  • Chemistry, microbiology and biotechnology aspects of food
  • Emerging safety and toxicological issues
  • Food and material engineering
  • Physical, chemical and sensory properties of food
  • Advances in sensory science
  • Food quality and safety
  • Nutraceuticals, functional foods and functional ingredients
  • Biophysical analysis of food or processing operations
  • Applied research related to food nanotechnology
  • Emerging technologies
  • Environmental, safety and sustainability aspects of processing
  • Waste and by-product management in food processing
  • Food laws and regulations
  • Agrochemical residues in food

Articles in Press

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Vibrio parahaemolyticus and Vibrio cholerae 
Yeo, S.K., Kuan, C.S., Ng, K.P. and Kuan, C.H.
The current scenario of Vibrio parahaemolyticus and V. cholerae in Malaysia will be discussed in this article. It also reviews the conventional isolation and identification methods, rapid detection methods, risk factors and prevention and the socio-economic impact. 
The effect of drying temperature on the physico-chemical characteristics of herbal tea preparation of red dragon fruit skin (Hylocereus polyrhizus) in whole form and powder form
Rohmah, M., Sa’ada, N., Apriadi, R., Rahmadi, A., Utoro, P.A.R. and Saragih, B.
Rohmah et al . evaluates the effect of drying temperature on the physicochemical characteristics of dragon fruit skin herbal tea in whole and powdered forms.​
Comparison of antioxidant and antibacterial activity of Arabica coffee bean and Kawa Daun crude extract obtained from West Sumatra
Ida Muryany, M.Y., Qistina, A.N., Aini, S.Z., Putra, A.A., Sandra, A. and Aani S.N.A.
Ida Muryany et al. studies the potential uses of Arabica coffee bean and Kawa Daun extract as antioxidant and antibacterial agents.
Insights into Bacillus cereus prevalence, risk factors, and prevention in Malaysian food products
Tan, C.W.
​Tan's review discusses the bacteriological characteristics, detection methods, and prevalence of B. cereus in food samples in Malaysia.
Microbiological analysis on the environmental hygiene for galley equipment, safety equipment and cabin common facilities of a local airline in Malaysia
 Wing, G.K., Rollon. D.W., Kuan, C.H., Danis, A., Nor Khaizura, M.A.R., Hasan, H. and Son, R. 
​Wing et al. conducted a research on ​the environmental hygiene of airplanes operated by a local airline in Malaysia.
Physico-chemical and sensory characterization of fresh cheeses
Sulejmani, E. and Amedi, A.
​Sulejmani and Amedi discuss the ​examination of the production technology, chemical composition, and sensory properties of three types of whey cheeses.
Review on the scenario of Campylobacter in Malaysia
Jayasekara, M.K.J.K. Premarathne and Dilan, A. Satharasinghe
​The review covers the occurrences and information on Campylobacter in Malaysia.
Effect of konjac concentration on physicochemical and sensory properties of snake fruit jelly drink
Dhea, A., Trisnawati, C.Y. and Srianta, I.
​Dhea and team ​aimed to determine the effect of konjac concentration on the physicochemical and sensory characteristics of snake fruit jelly drinks and to identify the konjac concentration that yields snake fruit jelly drinks with the best sensory evaluation. 
Physicochemical properties, antioxidant activity, sugar profile, volatile compounds, and sensory evaluation of water kefir fermented from pineapple juice and pomace at varying fermentation durations
Nur Shazieyah, Z., Siti Hawa, A.B.T., Neneng, W., Norakma, M.N., Siti Rashima, R. and Wan Saidatul Syida, W.K.
This research investigated the effects of different fermentation substrates which is pineapple juice and pineapple pomace and fermentation durations.
Purification and characterization of an extracellular protease produced by Pediococcus pentosaceus isolated from fermented foods
Lambuk, F. and Thung, T.Y.
The study aimed to determine the cultivation conditions for optimized protease production by Pediococcus pentosaceus.
Letters in Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) definition of open access. All articles published in Food Research is freely available online and users have the right to read, download, copy, distribute, print, search, or link to the full texts of these articles.

Letters in Food Research