International Journal of Biochemistry Research & Review

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About the Journal

International Journal of Biochemistry Research & Review (ISSN: 2231-086X) publishes original research papers, review articles and short communications on all areas of Biochemistry. This is a quality controlled, OPEN peer reviewed, open access INTERNATIONAL journal.

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Journal Info

International Journal of Biochemistry Research & Review (ISSN: 2231-086X) publishes original research papers, review articles and short communications on all areas of Biochemistry. This is a quality controlled, OPEN peer reviewed, open access INTERNATIONAL journal.

Latest Articles

Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)

Purification and Interaction of β-amylase from Dioscorea alata (Water Yam) with Epicatechin

Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

Interferon-γ, Interleukin 1-β and Tumor Necrosis Factor-α levels and Their Association with Lipid and Glycaemic Profiles in Diabetic Mice

Study of Diagnostic Value of Cyclooxygenase-2 and Matrix Metalloproteinases in Atherosclerosis

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Detection of Adulteration in Edible Oil Using FT-IR Spectroscopy and Machine Learning

Chemical Composition and Nutritional Value of Cassia occidentalis Seeds

Effects of Black Seed (Nigella sativa) and Uziza Leaf (Piper guineense) on Electrolytes, Urea and Creatinine of Wistar Albino Rats

Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

Chemical Composition, Nutritional Values and Antibacterial Activities of Watermelon Seed (Citrullus lanatus)

Most Read

Nutritional and Phytochemical Composition of Vitellaria paradoxa (Shea Fruit Pulp)

Effects of Black Seed (Nigella sativa) and Uziza Leaf (Piper guineense) on Electrolytes, Urea and Creatinine of Wistar Albino Rats

Proximate and Anti-nutrient Compositions of Cocoyam (Colocasia esculenta): The Effect of Cooking and Dietary Palm Oil Treatments

Comparative Analysis of the Phytochemicals, Proximate and Mineral Compositions of Scent Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia amygdalina) Leaves

Proximate and Antinutrient Composition of Some Local Food Condiments in Their Raw and Fermented Forms


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