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Quartiles

The set of journals have been ranked according to their SJR and divided into four equal groups, four quartiles. Q1 (green) comprises the quarter of the journals with the highest values, Q2 (yellow) the second highest values, Q3 (orange) the third highest values and Q4 (red) the lowest values.

Category Year Quartile Food Science 2019 Q4

SJR

The SJR is a size-independent prestige indicator that ranks journals by their 'average prestige per article'. It is based on the idea that 'all citations are not created equal'. SJR is a measure of scienti c in uence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from It measures the scienti c in uence of the average article in a journal it expresses how central to the global

Citations per document

This indicator counts the number of citations received by documents from a journal and divides them by the total number of documents published in that journal.

The chart shows the evolution of the average number of times documents published in a journal in the past two, three and four years have been cited in the current year. The two years line is equivalent to journal impact factor ™ (Thomson Reuters) metric.

Cites per document Year Value Cites / Doc. (4 years) 2017 0.000 Cites / Doc. (4 years) 2018 0.289 Cites / Doc. (4 years) 2019 0.547 Cites / Doc. (3 years) 2017 0.000 Cites / Doc. (3 years) 2018 0.289 Cites / Doc. (3 years) 2019 0.547 Total Cites Self-Cites

Evolution of the total number of citations and journal's self-citations received by a journal's published documents during the three previous years.

Journal Self-citation is de ned as the number of

2019 Food Science

2019 0.18

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https://www.scimagojr.com/journalsearch.php?q=21100904224&tip=sid&clean=0 2/4 Sigit Susanto 2 months ago

Whether the supply chain on Runner products could be submitted to this FR Journal?thanks very much

reply

Cites per document Year Value Cites / Doc. (2 years) 2017 0.000 Cites / Doc. (2 years) 2018 0.289 citation from a journal citing article to articles

published by the same journal.

External Cites per Doc Cites per Doc

Evolution of the number of total citation per document and external citation per document (i.e. journal self- citations removed) received by a journal's published documents during the three previous years. External citations are calculated by subtracting the number of self-citations from the total number of citations received by the journal’s documents.

Cit Y V l

% International Collaboration

International Collaboration accounts for the articles that have been produced by researchers from several countries. The chart shows the ratio of a journal's documents signed by researchers from more than one country; that is including more than one country address.

Year International Collaboration 2017 26 32

Citable documents Non-citable documents

Not every article in a journal is considered primary research and therefore "citable", this chart shows the ratio of a journal's articles including substantial research (research articles, conference papers and reviews) in three year windows vs. those documents other than research articles, reviews and conference papers.

D t Y V l

Cited documents Uncited documents

Ratio of a journal's items, grouped in three years windows, that have been cited at least once vs. those not cited during the following year.

Documents Year Value

Uncited documents 2017 0 Uncited documents 2018 30 Uncited documents 2019 76

Cited documents 2017 0

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2017 2018 2019

0 60 120

2017 2018 2019

0 60 120

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Food Research

Scopus coverage years: from 2017 to Present Publisher: Rynnye Lyan Resources

E-ISSN: 2550-2166

Subject area: Agricultural and Biological Sciences: Food Science

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111 Citations 2016 - 2019 226 Documents 2016 - 2019

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Aim and Scope

Food Research is an Open Access journal that publishes reviews, original research articles and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science.

The Journal welcomes papers within the intended scope as follows:

Food science and food chemistry

Food technology, food processing, and food engineering Food safety and quality - microbiological and chemical Sensory, habits, consumer behaviour/practice and preference Nutrition and Dietetics

Nutraceuticals and functional food Food service management

Food trends, innovation and business Post-harvest and agribusiness Food security

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Studies should be of general interest to the international community of food researchers.

Food Research also publishes special issues of selected peer-reviewed papers from conferences, proceedings, seminars, meetings, etc. related to the aim and scope of the journal.

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Food Research

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December 2020 Volume 4, Issue 6

Special Issue: 2nd International Postgraduate Symposium for Biotechnology

Volume 4, Supplementary 2 (In progress)

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August 2020 Volume 4, Issue 4

June 2020 Volume 4, Issue 3 February 2020

Volume 4, Issue 1

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Special Issue: Global Halal Sphere Conference 2019 Volume 4, Supplementary 1

Special Issue: 3rd International Conference on Translational Medicine and Health Sciences (ICTHMS) 2019

Volume 4, Supplementary 3

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Food Research

Food Research is an OPEN ACCESS journal that adheres to the Budapest Open Access Initiative (BOAI) de nition 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.

View Articles Author Guidelines

Submit Your Manuscript Peer Review Process

Be a Reviewer Contact Us mization of the extraction

henolic compounds and oxidant activity from the

s of using

response surface hodology

era-Calderon O. and Vega, R.

Waltheria ovata

Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers Ismail, A.H., Wongsakul, S., Ismail- Fitry, M.R, Rozzamri, A. and Yusoff, M.M.

Characteristic of yellow tuna

skin ( ) gelatin

enriched with cinnamon

( ) and

roselle ( )

powder

Ningrum, A., Hapsari, M.W., Perdani, A.W., Sutrisno, E., Pravitri, K.G., Ramadhani, N.F. and Munawaroh, H.S.H.

Thunnus albacares

Cinnamomum zeylanicum Hibiscus sabdariffa

Antimicrobial activities of extracts from stem-bark of

Pillai, M.K., Santi, L.I. and Mekbi S.B.

Tagetes minuta

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9/6/2020 2020 - Volume 4, Supplementary 3 - Food Research

https://www.myfoodresearch.com/vol-49474supplementary-3.html 1/6

FOOD RESEARCH

Volume 4, Supplementary 3

Special Issue: 3rd International Conference on Translational Medicine and Health Sciences (ICTHMS) 2019

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Full Papers

Dewi studied the effects of dieting and having a healthy body of young athletes among Javanese Muslim parents.

The metabolic characteristics and nutrition intake on women with normal body mass index was studied by Fitrianti

Understanding healthy body and dieting of youth athletes among Javanese Muslim parents

Dewi, N.S., Jittanoon, P. and Wiroonpanich, W.

Available Online: 30 MAY 2020

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et al.

Metabolic characteristics and nutrition intake on women with normal body mass index

Fitranti, D.Y., Dieny, F.F., Kurniawati, D.M., Purwanti, R., Kusumaningnastiti, B. and Sa tri, I

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et al.

Conicity index as an indicator of body fat percentage in adolescents Mulyasari, I. and Purbowati

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Mulyasari and Purbowati determined the conicity index as an indicator of body fat percentage in adolescents.

The effect of complementary feeding formula with sh protein hydrolyzate (FPH) substitution on the albumin levels of Sprague Dawley rat was studied by Asmak

Yovita . studied the total lactic acid bacteria, ber content, and physical properties of between various parts of the honey pineapple variety ( [L.] Merr. Var. Queen).

Manik . formulated biscuits made with yellow n sh our ( ) and terubuk our ( ) as a complementary feeding food to improve the children nutritional status in Papua.

Sutikno formulated the GLITEROS enteral formula based on tempeh our and jicama our for hyperglycemic patients.

The effect of sh protein hydrolysate (FPH) substitution complementary feeding formula on the albumin levels of Sprague Dawley rat

Asmak, N., Kusmiyati-Tjahjono, D.K., Chasanah, E., Fawzya, Y.N., Martosuyono, P., Nuryanto and A fah, D.N.

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et al.

Total lactic acid bacteria, ber content, and physical properties of between various parts of honey pineapple variety (

[L.] Merr. Var. Queen)

Yovita, A., A fah, D.N. and Candra, A.

Nata de

pina Ananas comosus

PDF (370KB)

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et al Nata de pina

Ananas comosus

Formulation of complementary feeding biscuits with yellow n sh our

( ) and terubuk our ( ) to

improve nutritional status of children in Papua Manik, D.I.B., Nuryanto, Panunggal, B. and A fah, D.N.

Available Online: 29 APRIL 2020

Thunnus albacares Saccharum edule Hasskarl

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et al Thunnus albacares

Saccharum edule Hasskarl

GLITEROS enteral formula based on tempeh our and jicama our for patients with hyperglycemia

Sutikno, V., Rahadiyanti, A., Fitranti, D.Y.,Dieny, F.F.,A fah, D.N. and Nissa, C.

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Formulation of complementary feeding biscuits with yellowfin fish flour (Thunnus albacares) and terubuk flour (saccharum edule hasskarl) to improve nutritional status of children in papua (Article) (Open Access)

, , ,

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Jl. Prof H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia

Center of Nutrition Research (CENURE), Universitas Diponegoro, Jl. Prof H. Soedarto, SH, Tembalang, Semarang, 50275, Indonesia

Abstract

The yellowfin fish and terubuk were still rarely used in Papua. This study aimed to determine the physicochemical properties of complementary feeding biscuit formulated with yellowfin fish flour and terubuk flour to improve the nutritional status of children in Papua. A completely randomized single factor-experimental study by using three formulations of yellowfin fish flour and terubuk flour, F1 (1:3), F2 (1:1), and F3 (3:1) was conducted. The carbohydrate content was analyzed with by the difference method, fat by Soxhlet method, protein by Kjeldahl method, fiber by gravimetry method, iron and phosphorus by spectrophotometry method. The physical properties in terms of density, reconstitution and texture were conducted. Sensory evaluation was conducted to determine the acceptance of complementary feeding biscuits. Data were analyzed using the One-Way ANOVA test, Kruskall-Wallis test, Tukey test and Mann-Whitney test. Complementary feeding biscuits F1, F2 and F3 contained energy (435.58; 426.85; 436.71 kcal), protein (13.86; 15.75; 17.33 g), carbohydrate (23.19; 24.79; 20.45 g), fat (20.58; 20.40; 20.62 g), fiber (26.22;

20.63; 25.25 g), iron (3.76; 4.03; 3.68 mg), and phosphorus (267.70; 266.36; 275.79 mg). Complementary feeding biscuits had the following physical properties: density (0.64; 0.68; 0.70 g/mL), reconstitute test (20; 20; 25 mL) and texture test (468.78; 299.55; 408.05 gf ). The complementary feeding biscuit was accepted by the panelists. The recommended serving size of complementary feeding biscuit with yellowfin fish flour and terubuk flour was 45 g or four pieces of biscuit needed to fulfill the required 30% of children’s protein per day. © 2020 The Authors. Published by Rynnye Lyan Resources.

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Open Access Food Research

Volume 4, 2020, Pages 31-37

Manik, D.I.B.â,b Nuryantoâ,b Panunggal, B.â,b  Afifah, D.N.  

a

b



2'-Fucosyllactose | Human Milk | Oligosaccharides



Chemistry database information 

Substances

⤢

P

⤢

O

HO O

OH OH

O OH

OH HO HO

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Metrics

Field-Weighted Citation Impact

Cited by 0 documents

Inform me when this document is cited in Scopus:

FR-ICTMHS-S08

^Inbox ^×

Food Research <[email protected]>

to me

Dear Afifah,

This message is to acknowledge the receipt of the above manuscript that you sub successfully checked-in. Please refer to the assigned manuscript ID number in any the editor.

Your paper will be reviewed by three or more reviewers assigned by the Food Resea informed by email in due course. Reviewers' suggestions and editor's comments will the review process for your paper by emailing us on the "Status of my manuscript".

If your manuscript is accepted for publication, Food Research editorial office will cont Thank you very much for submitting your manuscript to Food Research.

s08 ictmhs

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9/6/2020 Fakultas Kedokteran Universitas Diponegoro Mail - FR-ICTMHS-S08

https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1657147818563862981&simpl=msg-f%3A16571478185… 1/5 diana nurafifah <[email protected]>

FR-ICTMHS-S08

10 messages

Food Research <[email protected]> 30 January 2020 at 17:15 To: diana nurafifah <[email protected]>

Dear Afifah,

Manuscript FR-ICTMHS-S08 entitled " Formulation of Biscuits with Yellowfin Fish Flour (Thunnus Albacares) and Terubuk Flour (Saccharum edule Hasskarl) as Complementary Feeding to Improve Children Nutritional Status in Papua " which you submitted to Food Research, has been reviewed.

The comments of the reviewer(s) are included in the attached file.

The reviewer(s) have recommended publication, but also suggest some revisions to your manuscript. Therefore, I invite you to respond to the reviewer(s)' comments and revise your manuscript. Once the revised manuscript is prepared, please send it back to me for further processing.

Because we are trying to facilitate timely publication of manuscripts submitted to Food Research, your revised manuscript should be submitted before or by 1^st March 2020. If it is not possible for you to submit your revision by this date, please let us know.

Once again, thank you for submitting your manuscript to Food Research and I look forward to receiving your revised manuscript.

Sincerely,

Professor Dr. Son Radu

[email protected] Chief Editor, Food Research

2 attachments

Evaluation Form FR-ICTMHS-S08.doc 259K

FR-ICTMHS-S08.docx 810K

diana nurafifah <[email protected]> 14 February 2020 at 16:19 To: Food Research <[email protected]>

Dear Prof Dr Son Radu,

I already revise the manuscript based on reviewer comments (highlight with yellow color). Thank you.

Best regards,

Dr. Diana Nur Afifah, M.Si Nutrition Science Department Faculty of Medicine

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https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1657147818563862981&simpl=msg-f%3A16571478185… 2/5 Diponegoro University

Phone +6287770380468

[Quoted text hidden]

FR-ICTMHS-S08_revised.doc 877K

Food Research <[email protected]> 15 February 2020 at 18:45 To: diana nurafifah <[email protected]>

Dear Dr. Diana,

You will hear from our produc on sec on soon Best regards

Son Radu Chief Editor

From: diana nuraﬁfah <[email protected]>

Sent: Friday, 14 February, 2020 5:19 PM

To: Food Research <[email protected]>

Subject: Re: FR-ICTMHS-S08

Food Research <[email protected]> 8 March 2020 at 08:34 To: diana nurafifah <[email protected]>

Dear Dr Diana,

Manuscript ID: FR-ICTMHS-S08

Manuscript Title: Formula on of biscuits with yellowfin fish flour (Thunnus Albacares) and terubuk flour (Saccharum edule Hasskarl) as complementary feeding to improve children nutri onal status in Papua Before we can proceed with the ar cle produc on, I would like to clarify a few points that I have commented in the manuscript. Please refer to the a achment. Please address the issues raised in the comments.

I recommend that your manuscript to undergo proofreading services as there are many incomplete tenses which depreciate the brevity of the manuscript. You may also request a friend who is a na ve English speaker to check the manuscript. If the returned manuscript has minimal to no improvement of the English language, the editorial team will edit the manuscript and charges will apply.

Please use the a ached copy to make your revisions as it has been corrected to the Journal's format. Once you have done, kindly revert the copy to me as soon as possible. Please note the faster you respond, the quicker we will process your manuscript.

Thanks & Regards, Vivian New

Editor

Food Research

(17)

https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1657147818563862981&simpl=msg-f%3A16571478185… 3/5

FR-ICTMHS-S08.docx 800K

diana nurafifah <[email protected]> 24 March 2020 at 08:32 To: Food Research <[email protected]>

Dear Vivian New,

Here I send the revised manuscript. Thank you.

Diponegoro University Phone +6287770380468

FR-ICTMHS-S08-revisi 20200310.docx 822K

Dear Dr Diana, Received with thanks.

Editor

Food Research

Sent: Tuesday, 24 March, 2020 9:32 AM

Dear Dr Diana,

The manuscript was edited by the Editorial Team of Food Research and we no ced several points that we require your clariﬁca on. Please refer to the a achment.

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Please use the a ached copy to make your revisions as it has been corrected to the Journal's format. Once you have done, kindly revert the copy to me as soon as possible. Please note the faster you respond, the quicker we will process your manuscript.

Editor

Food Research

FR-ICTMHS-S08-revisi 20200310.docx 820K

Dear Vivian New

Best regards,

FR-ICTMHS-S08-3rd revised.doc 1071K

Dear Dr Diana,

There is one more point to clarify. Please refer to the a achment.

Editor

Food Research

Sent: Saturday, 28 March, 2020 6:49 PM

(19)

https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1657147818563862981&simpl=msg-f%3A16571478185… 5/5 [Quoted text hidden]

FR-ICTMHS-S08-3rd revised.docx 755K

Dear Vivian New,

FR-ICTMHS-S08-4th revised.docx 768K

(20)

https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1662572899262730465&simpl=msg-f%3A16625728992… 1/6 diana nurafifah <[email protected]>

Re: FR-ICTMHS-S08 - Article Production

5 messages

Dear Dr Diana,

Please refer to the a achment for the galley proof of your manuscript FR-ICTMHS-S08 en tled 'Formula on of Biscuits with Yellowﬁn Fish Flour (Thunnus albacares) and Terubuk Flour (Saccharum edule Hasskarl) as Complementary Feeding to Improve Children Nutri onal Status in Papua' . Please check the content of the galley proof. If there are any mistakes, please comment and highlight in the PDF itself and revert to us within two (2) days of receipt. Once we have ﬁnalized the PDF version, your manuscript will be published online for early viewing.

Please see the a achment for the invoice INV20067. We hope that you can make the payment as soon as possible before 20 April 2020 for us to complete the publica on of your manuscript. The manuscript informa on e.g. volume, issue, page numbers and DOI, will be provided once we have received the payment.

Editor

Food Research

Sent: Sunday, 29 March, 2020 8:39 AM

Dear Vivian New,

On Sat, 28 Mar 2020 at 19:41, Food Research <[email protected]> wrote:

Dear Dr Diana,

There is one more point to clarify. Please refer to the a achment.

Editor

Food Research

(21)

9/6/2020 Fakultas Kedokteran Universitas Diponegoro Mail - Re: FR-ICTMHS-S08 - Article Production

Sent: Saturday, 28 March, 2020 6:49 PM

Dear Vivian New

Best regards,

On Tue, 24 Mar 2020 at 16:35, Food Research <[email protected]> wrote:

Dear Dr Diana,

The manuscript was edited by the Editorial Team of Food Research and we no ced several points that we require your clariﬁca on. Please refer to the a achment.

Please use the a ached copy to make your revisions as it has been corrected to the Journal's format.

Once you have done, kindly revert the copy to me as soon as possible. Please note the faster you respond, the quicker we will process your manuscript.

Editor

Food Research

Dear Vivian New,

On Sun, 8 Mar 2020 at 08:35, Food Research <[email protected]> wrote:

Dear Dr Diana,

Manuscript ID: FR-ICTMHS-S08

(22)

Manuscript Title: Formula on of biscuits with yellowfin fish flour (Thunnus Albacares) and terubuk flour (Saccharum edule Hasskarl) as complementary feeding to improve children nutri onal status in Papua

Before we can proceed with the ar cle produc on, I would like to clarify a few points that I have commented in the manuscript. Please refer to the a achment. Please address the issues raised in the comments.

I recommend that your manuscript to undergo proofreading services as there are many incomplete tenses which depreciate the brevity of the manuscript. You may also request a friend who is a na ve English speaker to check the manuscript. If the returned manuscript has minimal to no improvement of the English language, the editorial team will edit the manuscript and charges will apply.

Please use the a ached copy to make your revisions as it has been corrected to the Journal's format.

Once you have done, kindly revert the copy to me as soon as possible. Please note the faster you respond, the quicker we will process your manuscript.

Editor

Food Research

Dear Prof Dr Son Radu,

I already revise the manuscript based on reviewer comments (highlight with yellow color). Thank you.

Best regards,

On Thu, 30 Jan 2020 at 17:15, Food Research <[email protected]> wrote:

Dear Afifah,

Manuscript FR-ICTMHS-S08 entitled " Formulation of Biscuits with Yellowfin Fish Flour (Thunnus Albacares) and Terubuk Flour (Saccharum edule Hasskarl) as Complementary Feeding to Improve Children Nutritional Status in Papua " which you submitted to Food Research, has been reviewed. The comments of the reviewer(s) are included in the attached file.

The reviewer(s) have recommended publication, but also suggest some revisions to your manuscript. Therefore, I invite you to respond to the reviewer(s)' comments and revise your manuscript. Once the revised manuscript is prepared, please send it back to me for further processing.

Because we are trying to facilitate timely publication of manuscripts submitted to Food

(23)

Research, your revised manuscript should be submitted before or by 1^st March 2020. If it is not possible for you to submit your revision by this date, please let us know.

Once again, thank you for submitting your manuscript to Food Research and I look forward to receiving your revised manuscript.

Sincerely,

Professor Dr. Son Radu

[email protected] Chief Editor, Food Research

2 attachments INV20067.pdf 169K

FR-ICTMHS-S08.pdf 410K

Dear Vivian New,

I proof the galley. I try to pay the editorial fee before 20 April 2020. Thank you.

Best regards,

Dear Dr Diana, Noted with thanks.

Editor

Food Research

Sent: Tuesday, 31 March, 2020 12:25 PM

Subject: Re: FR-ICTMHS-S08 - Ar cle Produc on

(24)

https://mail.google.com/mail/u/5?ik=c278f834ed&view=pt&search=all&permthid=thread-f%3A1662572899262730465&simpl=msg-f%3A16625728992… 5/6 [Quoted text hidden]

diana nurafifah <[email protected]> 21 April 2020 at 13:47 To: Food Research <[email protected]>

Dear Vivian New,

Here I send the receipt of Editorial Service FR-ICTMHS-S08 payment. Thank you.

Best regards,

3 attachments

WhatsApp Image 2020-04-21 at 13.35.29.jpeg 217K

WhatsApp Image 2020-04-21 at 13.35.29 (1).jpeg 411K

INV20067 (1).pdf 169K

Food Research <[email protected]> 21 April 2020 at 13:53 To: diana nurafifah <[email protected]>

Dear Dr Diana,

Thank you for the payment.

I will update you once the special issue is ready to be published.

Editor

Food Research

(25)

Sent: Tuesday, 21 April, 2020 2:47 PM

(26)

https://mail.google.com/mail/u/5/#search/s08+ictmhs/FMfcgxwHNgZGTcmmdZscWGcQtQrcFXWN 1/1 618

No re ch Start

Re: FR-ICTMHS-S08 - A icle Published

^Inbox^×

Food Research <[email protected]>

to me

Dear Dr Diana,

Kindly be informed that your manuscript has been published and assigned to Food Research online and in press on our website h ps://www.myfoodresearch.com. Alterna vely, you can h ps://doi.org/10.26656/fr.2017.4(S3).S08

We encourage you to share your published work with your colleagues. Thank you for your ﬁn to the Journal.

Thanks & Regards, Dr. Vivian New Editor

Food Research

s08 ictmhs