LETTERS IN FOOD RESEARCH Volume 2, Issue 2 April 2026 |
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Total phenolic content, antioxidant activity and sensory analysis of bidara leaves (tea) infusion (Ziziphus mauritiana)
Mohd Nahar, D., Nazri, F.R., Nooh, H.M. and Musa, N.
Available Online: 9 November 2025 | http://doi.org/10.26656/lfr.2.e25080
This study aimed to evaluate the total phenolic content, antioxidant activity, and sensory acceptance of bidara leaf infusions prepared from different maturity stages (shoot and matured leaves) and processing methods (fresh and processed leaves) of bidara leaves.
Mohd Nahar, D., Nazri, F.R., Nooh, H.M. and Musa, N.
Available Online: 9 November 2025 | http://doi.org/10.26656/lfr.2.e25080
This study aimed to evaluate the total phenolic content, antioxidant activity, and sensory acceptance of bidara leaf infusions prepared from different maturity stages (shoot and matured leaves) and processing methods (fresh and processed leaves) of bidara leaves.
Assessment of food safety knowledge, attitude and practices of the food handlers in Malaysian public universities
Jipiu, L.B., Toh, P.S., Rinai, K.R. and Thung, T.Y.
Available Online: 18 December 2025 | http://doi.org/10.26656/lfr.2.e25082
This study’s objective was to validate the knowledge, attitudes, and practices (KAP) regarding individuals' handling of food regarding food safety measures.
Jipiu, L.B., Toh, P.S., Rinai, K.R. and Thung, T.Y.
Available Online: 18 December 2025 | http://doi.org/10.26656/lfr.2.e25082
This study’s objective was to validate the knowledge, attitudes, and practices (KAP) regarding individuals' handling of food regarding food safety measures.
Physico-chemical properties and sensory evaluation of kombucha tea-based gummy candy
Ismauddin, M.I., Elango, D.D. and Abu Bakar, M.F.
Available Online: 30 December 2025 | http://doi.org/10.26656/lfr.2.e25085
This study aimed to formulate and evaluate gummy candies prepared using kombucha derived from black tea, green tea, and Strobilanthes crispus tea.
Ismauddin, M.I., Elango, D.D. and Abu Bakar, M.F.
Available Online: 30 December 2025 | http://doi.org/10.26656/lfr.2.e25085
This study aimed to formulate and evaluate gummy candies prepared using kombucha derived from black tea, green tea, and Strobilanthes crispus tea.
Effects of red dragon fruit (Hylocereus polyrhizus) supplementations on the quality and organoleptic properties of beer
Que, G.T., Vi, L.H.T., Khang, L.M., Nguyen, N.T.T., Phuong, T.N.N., Ngoc, L.N.N., Chau, L.M., Thanh, N.N. and Phong, H.X.
Available Online: 2 January 2026 | http://doi.org/10.26656/lfr.2.e25088
This study investigated the effects of red dragon fruit supplementation on beer quality organoleptic property.
Que, G.T., Vi, L.H.T., Khang, L.M., Nguyen, N.T.T., Phuong, T.N.N., Ngoc, L.N.N., Chau, L.M., Thanh, N.N. and Phong, H.X.
Available Online: 2 January 2026 | http://doi.org/10.26656/lfr.2.e25088
This study investigated the effects of red dragon fruit supplementation on beer quality organoleptic property.
Physicochemical and sensory properties of suji and pandan gummy candy
Lewerissa, K.B., Palimbong, S., Jovanka, R. and Budi, R.N.
Available Online: 3 January 2026 | http://doi.org/10.26656/lfr.2.e25090
In this study, four concentrations of suji (Pleomele angustifolia) and pandan (Pandanus amaryllifolius Roxb.) leaves extract were incorporated into the formulation to develop a functional soft candy with natural coloring and flavoring agents.
Lewerissa, K.B., Palimbong, S., Jovanka, R. and Budi, R.N.
Available Online: 3 January 2026 | http://doi.org/10.26656/lfr.2.e25090
In this study, four concentrations of suji (Pleomele angustifolia) and pandan (Pandanus amaryllifolius Roxb.) leaves extract were incorporated into the formulation to develop a functional soft candy with natural coloring and flavoring agents.