Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Q3

FOOD RESEARCH , vol. 5 , pp. 7-13

Potentials of CaO powder result of calcination from green shells (Perna viridis), scallops (Placuna placenta), and blood clams (Anadara granosa) as antibacterial agent

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 890

The effect of sucrose addition on the sensory quality of "terasi" an Indonesian shrimp paste

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 890

The influence of extraction period on the characteristics of acid soluble collagen from sea catfish (Arius thalassinus) swim bladder

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 890

Color test for screening chemical components of protein hydrolyzed extract from non-shell small crab (Portunus pelagicus) waste

NQ

INTERNATIONAL JOURNAL OF SCIENTIFIC AND TECHNOLOGY RESEARCH , vol. 9 , pp. 6-9

Antioxidant activity in seaweed (Sargassum sp.) extract fermented with Lactobacillus plantarum and Lactobacillus acidophilus

Q4

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE (ISSN: 17551307) , vol. 530

The addition of different starters on characteristics Sargassum sp. liquid fertilizer

Q4

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

The Effect of Java Plum Leaf Extract (Syzygium Cumini) on Vaname Shrimp Quality (Litopenaeus Vannamei) during Cold Storage

Q4

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

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

Q4

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

Effect of different concentration salt and trypsin on the physicochemical properties of fish sauce made from sea catfish (Arius sp.) viscera

Q3

JURNAL TEKNOLOGI (ISSN: 01279696) , vol. 78 , pp. 99-104