Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste

Q1

FOOD CHEMISTRY (ISSN: 03088146) , vol. 398

Effects of Brazilin Contained in Caesalpinia sappan L on the Properties of Fish Paste from Ponyfish (Leiognathus sp)

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 750

Prevalence of salmonella spp. In fresh fish and shrimp in semarang’s traditional markets (indonesia) through polymerase chain reaction

Q3

BIODIVERSITAS (ISSN: 1412033X) , vol. 21 , pp. 2500-2505

Antibacterial activity of cao from blood cockle shells (Anadara granosa) calcination against escherichia coli

Q3

BIODIVERSITAS (ISSN: 1412033X) , vol. 21 , pp. 2827-2831

The Effect of Basil (Ocimumbasilicum i.) Leaf Extract in Immersion Stage Against Profile of Volatile Compound on Spirulina Platensis Powder

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 246

Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish

Q4

INTERNATIONAL JOURNAL OF POSTHARVEST TECHNOLOGY AND INNOVATION (ISSN: 17447550) , vol. 6 , pp. 57-69

Quality of brine boiled Indian mackerel (Rastrelliger sp.) with different cooking methods and additions of liquid smoke

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 404

Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption

Q3

INTERNATIONAL FOOD RESEARCH JOURNAL (ISSN: 19854668) , vol. 26 , pp. 1789-1794

The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor

Q4

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

Nutritional comparison of Spirulina sp powder by solid-state fermentation using Aspergillus sp (FNCL 6088) and Lactobacillus plantarum (FNCL 0127)

Q4

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