The browning value changes and spectral analysis on the Maillard reaction product from glucose and methionine model system

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 102

Application of iota and kappa carrageenans to traditional several food using modified cassava flour

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 102

Texture Profile and Color Determination on Local and Imported Meat Available in Semarang City, Indonesia

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 119

Potential of L-fucose isolated from Brown Seaweeds as Promising Natural Emulsifier compare to Carboxymethyl Cellulose (CMC)

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 116

Determination Hypoiodous Acid (HIO) by Peroxidase System Using Peroxidase Enzyme

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 116

Genius, creativity and (Not) eating meat

NQ

HANDBOOK OF RESEARCH ON SOCIAL MARKETING AND ITS INFLUENCE ON ANIMAL ORIGIN FOOD PRODUCT CONSUMPTION , pp. 187-202

Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme

Q2

INTERNATIONAL JOURNAL OF FOOD SCIENCE (ISSN: 23567015) , vol. 2018

Application of salted egg technology based local environment in the Agroindustrial center of Brebes, Central Java

NQ

ADVANCED SCIENCE LETTERS (ISSN: 19366612) , vol. 23 , pp. 2627-2628

Isolation and identification of lactoferrin and lactoperoxidase from the colostrum of Indonesian ettawa crossbred goat

NQ

ADVANCED SCIENCE LETTERS (ISSN: 19366612) , vol. 23 , pp. 3321-3324

Demonstration of physical phenomenas and scavenging activity from D-Psicose and methionine maillard reaction products

Q3

POTRAVINARSTVO SLOVAK JOURNAL OF FOOD SCIENCES (ISSN: 13380230) , vol. 11 , pp. 417-424